Meat menu: five rabbit dishes. What can you cook from rabbit? Simple homemade rabbit recipes

Rabbit meat is considered healthier in a number of ways than beef, chicken or turkey. 100 grams of this lean meat contains 22 grams of protein, which is 90% absorbed by the body. Rabbit meat has low cholesterol levels, and is also hypoallergenic and suitable for dieting and for children. And if you follow the cooking recommendations, you can be sure that you will get a 100% tasty rabbit.

Recipes for cooking rabbit meat are presented in our article. Here we will tell you how to bake a rabbit in the oven, including in the sleeve, cook it in a slow cooker, make a stew out of it, and present many other interesting and healthy dishes.

Secrets of cooking delicious rabbit

The optimal carcass weight is 1.5 kg, since rabbit meat with a large weight may be old.
The color of a fresh rabbit is soft pink, with a smooth surface. You should not buy a weathered carcass or one with blood.
Before cooking, rabbit meat is soaked in cold water several hours, systematically changing the water.
In order for the rabbit to be soft and juicy, it must first be marinated in an acidic environment, for example in lemon juice, vinegar, kefir, whey with added spices and herbs.
You don’t have to marinate the young rabbit meat, but put it straight into a frying pan with garlic and herbs.
Deciding what to cook with rabbit is not difficult at all. Its meat is stewed in sour cream and cream, fried in a frying pan and baked in the oven, cooked whole or in pieces. The rabbit stew is delicious, and the soup is very flavorful and healthy.
How long a rabbit is cooked depends on how old or young the meat is. For example, for rabbit meat up to a year old, 15 minutes in a frying pan is enough for the dish to be ready. Old rabbit should be soaked, marinated, and cooked for much longer.

Rabbit bean soup

Dietary rabbit meat is often used in the preparation of light, low-fat soups. For those who find this first dish insatiable, you can offer another dish option. What can you cook from rabbit?

Bean soup is a Portuguese cuisine. Beans, along with cauliflower and carrots, are considered the main ingredients of dishes in this country. The proposed recipe uses canned beans, although you can cook it yourself. But the highlight of the dish is the rabbit, which is marinated in red wine (250 ml) with crushed garlic cloves (3 pieces) and black pepper 24 hours before cooking. In total, the recipe will require 600-700 g of rabbit meat.

Sequence of preparation of bean soup:

Remove the rabbit meat from the marinade and dry.
Dip the meat pieces in flour and fry them lightly. olive oil. Place the rabbit in a saucepan to prepare the soup.
In a separate frying pan, fry garlic (2 cloves) and onion (2 pcs.). When the frying begins to turn golden, add chopped tomatoes (2 pcs.) to the vegetables.
Transfer the roast into the pan with the meat.
Add pre-baked red Bell pepper, diced potatoes (2 pcs.), as well as salt and spices (powdered saffron, cloves, hot peppers and sweet paprika).
Pour in all ingredients hot water, let it boil and cook over low heat for about 45 minutes.
5 minutes before the end add Bay leaf, thinly sliced young zucchini and a half-liter can of white beans. Before serving, sprinkle the dish with parsley.

Rabbit soup: recipes in a slow cooker

Healthy rabbit meat is often used in cooking low calorie diet. Rabbit soup is very tasty. Its recipes include first courses with vegetables, vermicelli, rice grains, mushrooms, etc. They are cooked according to the traditional recipe, but instead of a saucepan and stove, a slow cooker is used.

For cooking vegetable soup First, the rabbit is fried in a bowl, then onions and carrots are added to it. After another 10 minutes, add potatoes and zucchini to the bowl. Vegetables are poured into 1.5 liters boiled water and set the “Soup” or “Stew” mode in the multicooker for 60 minutes. 5 minutes before the end of cooking, add salt, spices and herbs.

If you don’t know what you can cook from a rabbit for a child, cook diet soup. The rabbit meat is not fried here, but is immediately cooked in the “Soup” mode for 40 minutes. Then it is separated from the bones, dipped back into the broth, and vegetables and grains are added if necessary. Then cooking continues on the “Soup” mode for another 1 hour.

Rabbit stewed in yogurt

Rabbit stewed in sour cream is one of the popular dishes Russian cuisine. This option is the first one that comes to mind when you need to answer the question of what can be cooked from a rabbit. An alternative to sour cream in our recipe is yogurt, but the dish will only benefit from it. The meat will turn out juicy and tender, the fibers will separate easily, and the rabbit will literally melt in your mouth.

Step-by-step preparation of the dish is as follows:

Half a rabbit carcass (1 kg) is cut into portioned pieces, washed and dried.
The meat is rubbed with salt, pepper and lemon juice.
The rabbit is fried in a frying pan with vegetable oil for 15 minutes.
Pour water or broth (2 tbsp) directly into the frying pan so that the liquid completely covers the meat.
The contents of the pan are brought to a boil and continue to simmer for about 1 hour.
Add dried basil (1 teaspoon) and 200 ml of yogurt. The rabbit continues to stew for another 15 minutes.
IN last resort add finely chopped garlic (2 cloves), turn off the heat, cover with a lid and leave the dish for 10 minutes.
The rabbit is served to the table directly with the sauce formed as a result of stewing.

Rabbit baked in foil

It is not recommended to bake a tender rabbit whole in the oven, as it often turns out a bit dry. And even prolonged marinating does not always help. A baked rabbit in foil in the oven will help correct the situation.

You can prepare this dish in the following order:

Wash and dry the whole rabbit carcass.
Rub it with salt and pepper, squeezed garlic and butter (5 tablespoons).
Place the carcass on foil, folded several times. Sprinkle the rabbit with rosemary (1/2 teaspoon) and herbes de Provence.
Seal the carcass with foil on all sides and place on a baking sheet with a small amount of water poured onto the bottom.
Bake the rabbit for 1.5 hours. 15 minutes before the end of cooking, open the foil slightly and increase the temperature in the oven from 160 to 200 degrees so that the meat browns.

A rabbit in foil in the oven according to this recipe can be cooked earlier if the weight of the carcass is less than 1.5 kg. And do not forget to pour water on the baking sheet, otherwise the rabbit may burn.

Oven rabbit recipes

There are many known baking recipes delicious rabbit in the oven. We suggest preparing two of them. These are recipes for rabbit with mozzarella and olives, as well as carrots in cream. To do this, the meat will need to be pre-marinated for 24-36 hours. The marinade used in both cases is identical: garlic and aromatic herbs.

The delicious rabbit, the recipes for which are presented below, is marinated as follows:

The rabbit is cut up, washed under running water, dried with a towel, and rubbed with a mixture of salt and pepper.
Onions (2 pcs.) cut into half rings.
Head young garlic Grind in a blender to puree. A bunch of fresh sage and thyme and olive oil (4 tablespoons) are also added here.
It turns out fragrant green pasta, which is mixed with onions and used to marinate rabbit. Pieces of rabbit meat are rubbed with paste on all sides, covered with film and sent to the refrigerator for a day or more.

Marinated rabbit is prepared according to one of the following recipes:

Rabbit with mozzarella - delicious and aromatic dish, which is served with tkemali sauce and tomatoes. Pieces of rabbit meat are fried in a grill pan on both sides, transferred to a mold, sprinkled with olives (a jar) and mozzarella (200 g). The rabbit is prepared according to this recipe at a temperature of 150 degrees for 2 hours.
Rabbit with carrots in cream - tender and juicy meat served with potatoes baked in the same sauce in which the main dish was prepared. To prepare this dish, pieces of meat are also fried in a grill pan, placed in a fireproof form and poured heavy cream(200 ml). Carrot slices are placed around the pieces. The rabbit is baked according to this recipe at 150 degrees for 2 hours.

Since after baking there is a lot left delicious sauce, it is recommended to bake potatoes in it. To prepare it, 1 kg of tubers are peeled, washed and boiled in salted water for 5 minutes. Then hot potatoes transferred to a baking dish and placed in the oven for 25 minutes.

Recipe for rabbit in sour cream in a slow cooker

Classics of Russian cuisine. And with the advent of such a home assistant as a multicooker, preparing it has become much easier.

How to cook The process consists of the following sequence of actions:

The rabbit is cut into portions, washed and dried with a towel.
Next, each piece is rubbed with salt and pepper and fried in the bowl of the device on the “Baking” mode on both sides.
After about half an hour, carrots and onions are added to the bowl with the meat.
After another 15 minutes, the rabbit with vegetables is poured with 1.5 glasses of water or broth (chicken or vegetable).
Set the “Quenching” mode for 1.5 hours and continue
10 minutes before the end, open the multicooker, add sour cream (200 ml), chopped garlic clove and curry powder (2 teaspoons) to the bowl.

This dish is perfect with almost any side dish, vegetables, rice or pasta. If desired, rabbit in sour cream can also be cooked in a frying pan, reducing the cooking time by 20 minutes.

Rabbit with prunes in a slow cooker

Prunes are often used in cooking meat, be it rabbit, beef or chicken. This makes the dish more tender, juicy and acquires some piquancy in taste. According to this recipe, rabbit meat is prepared in a slow cooker, but you can also use a duck roaster or a roasting pan with thick walls and simmer it over low heat on the stove. If you are just in search the required recipe and don't know how to cook juicy rabbit, use our step by step instructions. It is suitable for any multicooker.

How to cook rabbit in sour cream in a slow cooker with prunes and carrots:

Prunes are soaked in warm water for 40 minutes.
The rabbit carcass is cut into portions.
The meat is fried on both sides in the bowl of the device in the “Stewing” mode for 30 minutes.
The carrots are cut into strips, and the onions into half rings. The prepared vegetables are transferred to the bowl with the meat and fried along with the rabbit for another 7 minutes.
Fill with water so that it covers 2/3 of them. At the same time, add spices (salt, pepper, herbs to taste), mustard (1 teaspoon), ketchup and sour cream (2 tablespoons each).
The rabbit is stewed in a slow cooker for 1.5 hours ("Stew" mode).
Half an hour before the end of cooking, prunes (without pits) are added to the meat.
Another 10 minutes before the end, add chopped garlic (2 cloves) to the bowl.

The rabbit is served with the sauce in which it was stewed. You can cook potatoes or rice as a side dish.

Juicy rabbit recipe up your sleeve

Like any other meat, rabbit can also be cooked with vegetables in the sleeve. The rabbit meat pieces turn out juicy and tender and cook relatively quickly, only 1-1.5 hours.

The rabbit in the sleeve with vegetables is prepared in the following sequence:

A large carcass, weighing about 2 kg, is soaked in clean water for about 4 hours. In this case, it is advisable to change the water every hour.
After the specified time, the meat is cut into pieces and dipped into the marinade. To marinate a rabbit, you need to take the juice of a whole lemon, a tablespoon of salt, pepper, bay leaf, and an onion, cut into half rings, into 3 liters of water. The meat will remain in the marinade for approximately 4 hours.
Potatoes (1 kg) and carrots (2 pcs.) are peeled, cut into slices and combined with pickled rabbit. Add a little vegetable oil (4 tablespoons), salt and pepper if necessary.
The prepared potato and meat mass is transferred to a baking sleeve, tied on both sides and placed on a baking sheet.
Rabbit with vegetables in the oven is cooked at 180 degrees. After 1 hour, the sleeve can be cut to allow the meat to brown.

If desired, you can use other vegetables, for example cauliflower, zucchini and sweet peppers.

Stewed rabbit

Delicious can be prepared not only from chicken, pork or fish, but also from rabbit meat. This recipe uses rabbit fillet, or rather pieces of meat separated from the bones. To prepare two half-liter jars of stew you will need approximately 1.3 kg of rabbit meat.

Homemade rabbit stew in the oven is prepared in the following sequence:

Prepare glass jars, wash thoroughly with soda and sterilize along with the lids. If using regular tin lids, do not forget to remove the rubber bands from them before putting them in the oven.
Next, the meat, cut from the bones, is placed in jars. To do this, pour half a teaspoon of salt into the bottom of the container, add bay leaves and peppercorns (4 pieces in each jar). Then the meat is laid out directly, not reaching the edge of the jar 1 cm. Half a teaspoon of salt and peppercorns are again poured on top.
The jars are placed in a deep refractory mold with water, which should reach the middle glass containers, and covered with lids.
The mold with the jars is sent to a cold oven and set to medium level. Now the temperature increases to 150 degrees, and after half an hour - to 180. At this temperature conditions The stew takes 2.5 hours to cook.
After the time has passed, the jars are removed from the oven and sealed with a can opener. It is important not to forget to replace the rubber bands from the lids.

Stew prepared according to this recipe can be stored in a cool, dark place for 1 year.

Diet food should also stimulate appetite in order to once and for all destroy the myth that healthy food- it's not tasty. Fortunately, it won’t be difficult to cook rabbit meat deliciously, since it itself has bright taste, and does not have any specific flavors, such as, for example, lamb.

Rabbit meat is white meat, in which the protein content predominates over the fat content. Cooking a rabbit is necessary for those who watch their figure, and the ability of rabbit meat to remove radiation from the human body makes it indispensable for people who, for various reasons, have been exposed to radiation. Prepare rabbit for your child, as it is practically hypoallergenic and can be included in the diet of children in the first year of life. Rabbit meat is digestible human body, 30% better than veal.

Also in small quantities rabbit meat is allowed in the diet of people who have been diagnosed with arthritis or gout, due to the fact that rabbit meat contains fewer substances that form uric acid than in other types of meat.

In order to properly cook a rabbit, you need to be able to choose it correctly. Rabbit meat has a soft pink color, the meat is smooth, but should not be slimy. For preparation, we are interested in a rabbit no older than 3-4 months. You can determine the age of a rabbit by the color of the fat - it should be white or by the thyroid gland. This gland is located in the neck, if it is absent, then the animal is old, as with age thyroid in rabbits it atrophies. Pay attention to the rabbit's legs, they should not be too stringy.

In order to properly cook, it is necessary to cut the rabbit, it should be cut along the breastbone. Open the colic, remove the liver and kidneys, if any. If the liver and kidneys are not cut out, but are present and protected by a dense layer of fat, this is a good sign that shows that the rabbit is young. After removing the liver and kidneys, trim off the fat, which will be needed for cooking the rabbit. Rabbit liver and kidneys are also edible, so there is no need to get rid of them. Carefully separate the front legs. Then you need to separate the loin of the rabbit, it is located in the back of the rabbit. Rabbit ribs are also used for cooking; although they do not contain a lot of meat, they are often used to present the dish. Then the rear, pushing, legs are separated, and the remaining part is cut in half across the spine. Now all that remains is to cook the rabbit deliciously.

How to cook a rabbit? Let's try to figure out how to cook a delicious rabbit. Undoubtedly, everyone has heard about rabbit cooked in sour cream, but this, although very good, is not the best. original way preparing this wonderful product. But, perhaps, we’ll start with him.

How to cook rabbit in sour cream

There are a lot of ways to cook rabbit in sour cream. We can assume that every housewife will make this dish original by adding “secret” ingredients that are unique to her dishes. These can be various spices, vegetables and other tricks that make an ordinary dish a culinary masterpiece.

So, in order to cook a rabbit in sour cream, you will need: rabbit, sour cream, vegetable oil, carrots at the rate of 1 piece for every 0.5 kg of rabbit meat, onions at the rate of 1 piece for every kilogram of rabbit, sour cream approximately 0.6 grams for an average rabbit (about 1.8 kg). Salt, spices and seasonings.

To cook a rabbit in sour cream, first prepare it in advance - cut it into portions and soak for a couple of hours in cold, slightly acidified water. This will help tenderize the rabbit and reduce cooking time. Marinate the rabbit for one hour in oil with salt and your favorite spices. In a hot frying pan, give the rabbit a unique pink-golden color. Chop the onions and carrots, traditional cutting into strips and half rings is not necessary, show your imagination, cut the vegetables coarsely, they will delight you with a new taste. After frying the vegetables and rabbit meat a little, move everything to a baking sheet or any other baking container.

Next, there are several options for cooking rabbit in sour cream. You can dilute sour cream with water and bake the rabbit in this sauce. Or you can pour a little water directly into our container with the rabbit and vegetables, pour sour cream on top and bake in the same way. Choose which one you like. At the end of cooking, you can add garlic and herbs. So that your rabbit cooked in sour cream will surprise those for whom you cook every time, do not be afraid of experiments. Fresh or dried mushrooms, processed cheese, flour, butter V sour cream sauce- here is a small list of products that can make your rabbit in sour cream unique.

In addition to rabbit cooked in sour cream, there are many popular recipes, cooking rabbit. For example, rabbit cooked in wine, rabbit cooked with olives, in adjika, etc.

Rabbit recipes

Along with the above very common recipes for cooking rabbit meat, there are original and, one might say, exclusive recipes. For example, have you ever heard of “12-hour ragu - rabbit bolognese”? This English recipe You will undoubtedly like it, despite the length of time it takes to prepare.

To prepare rabbit meat according to this recipe, as well as to give your loved ones a gastronomic shock, you will need: a whole rabbit, 150 grams of bacon, olive oil, two large carrots, 100 grams of tomato paste, two large onions, preferably red varieties, 2 jars canned tomatoes in its own juice, a head of garlic, leeks - 2 pieces, leaf celery - 2 pieces, fresh rosemary, bay leaf 2 pieces, a bottle of ale or dark beer, lemon zest, Parmesan 150 grams.

To cook the rabbit, use a cauldron or duck pot. Pour olive oil into a preheated cauldron, put thin pieces of bacon in it, and start cooking over a hot fire. We also send a bay leaf and a sprig of rosemary there, and place a whole rabbit on top. Let's prepare the vegetables for this dish, and it couldn't be easier! They need to be washed very well, but only peel the carrots, there is no need to cut the vegetables, only if they do not fit in the cauldron, they can be cut in half. This will have to be done with leeks and leaf celery. We add vegetables to the rabbit. First, unpeeled onions are sent into the cauldron, then two carrots, then celery and leeks cut in half. We put the head of garlic into the cauldron, along with both jars canned tomatoes. We fill this beauty with beer, it is advisable to pour the entire bottle into the cauldron, believe me, it is necessary there. Posting tomato paste, season with a good pinch sea salt and pepper. Pour this miracle set of products into 1 liter of water. Let's boil.

After this, cover the cauldron tightly with a lid and set it to simmer on the stove or in the oven at 150 degrees; our rabbit will cook for 12 hours. After 12 hours, we begin to disassemble our dish; it is advisable to do this with gloves. Remove the onion and garlic from the cauldron, press on the vegetables, the skin will remain in your hands. Prepare a frying pan, add peeled onions and garlic, followed by all other vegetables. Add the rabbit meat to the vegetables in the pan, separating it from the bones. Heat the stew over the heat and grate the lemon zest and Parmesan into the pan. Boil any pasta and mix with rabbit. The finishing touch there will be grated parmesan and greens.

How to cook rabbit with embur potatoes

Do you want to cook a dish? haute cuisine, cook rabbit with embur potatoes, olives and mustard sauce. In order to cook a rabbit according to this recipe, you need the following ingredients: butter, olive oil, rabbit, chicken bouillon, onion, leek, cream, Dijon mustard, salt and pepper.

Pour olive oil into a saucepan and add butter. To cook the rabbit, heat the oil well, salt and pepper the rabbit, place it in a saucepan, fry until the rabbit turns golden brown. Remove the rabbit to a plate and leave it near the stove so that it does not cool too much. Add more olive oil to the same saucepan. Finely chop the onion, place it in heated oil, cut into rings, diagonally cut the leek a little so it doesn’t lose its shape, place it in a saucepan, the onion will fry and absorb the flavors of the rabbit. To make the cooked rabbit tasty, salt the onion in a saucepan; this will make the future sauce richer. Place the rabbit in the fried onion, fill it with broth, dilute the mustard with water or broth and add to the rabbit. It is necessary to dilute the mustard so that it does not stick to the saucepan and does not burn. Finely chop the olives, add salt to the water, add a few cloves of garlic, a couple of sprigs of thyme, and cook the jacket potatoes until tender. Peel the potatoes while they are warm, mash them, add butter and chopped olives. At the end, add a pinch of spices.

How to cook a rabbit in the oven

You can cook a rabbit in the oven different ways, and almost any recipe for cooking rabbit on the stove can be safely transferred to the oven. But, we will consider a recipe that is prepared in the oven. Let's call it the "big lunch in a bag." For this recipe we need rabbit, garlic, butter, white wine, rosemary, olives, carrots, leeks, pepper and salt. Cut vegetables in large pieces. Divide the rabbit into portions, season, fry in a frying pan to add color. Make a large bag out of foil, put the fried rabbit, chopped vegetables, rosemary, and olives into it. Press the garlic with the flat side of a knife, place it in a bag, add wine - 1/4 of the volume of the bag. Wrap the foil so that the liquid does not leak out. Place the bag with the rabbit and vegetables in an oven preheated to 180 degrees on a baking sheet. Cook the rabbit in the oven for 1.5 hours. Serve ready dish You can do it directly in a foil bag - place it on a large plate, bend the corners up a little, and make a cut in the middle of the bag.

You can cook delicious rabbit in lingonberry sauce

To prepare the rabbit in lingonberry sauce, we will need rabbit, lingonberries, carrots, onions, rosemary, beef broth concentrate, celery, dry red wine, garlic, olive oil, honey, salt, balsamic vinegar, arugula. In a saucepan, fry the rabbit in olive oil, both sides until golden brown, add vegetables to the fried rabbit. The cutting of vegetables is not important, cut into several parts for quick preparation. Carrots and onions go into the saucepan first, and celery at the end, since it cooks much faster. Salt. Add garlic and rosemary. We fill our rabbit with dry red wine. Then a little honey and concentrated beef broth. Finally add the lingonberries. Simmer the rabbit for an hour. We take the rabbit out of the stewpan. Place it in a small saucepan. We transfer the vegetables with which our rabbit was stewed into a container and grind them using a hand blender. Then we need to strain the resulting sauce through a sieve. To cook rabbit in lingonberry sauce, all we have to do is simmer it in the sauce for a few minutes. Place the rabbit on a plate, a little arugula and top it all with balsamic sauce for a touch of piquancy.

The centerpiece of any festive table could be a rabbit dish. Dishes prepared from rabbit are recommended for children and dietary nutrition.

Rabbit dishes

Dishes, cooked from rabbit very helpful. The proteins contained in rabbit meat are 90% digestible! (for comparison, beef -65%). Contains vitamins - choline, PP, A, C, etc.; macroelements - potassium, phosphorus, sulfur, calcium, magnesium, etc.; microelements - copper, fluorine, cobalt, iodine, etc.
On this page you will find diet recipes rabbit dishes:

Rabbit under sour cream
Rabbit in a slow cooker

Rabbit meat is dietary, which means rabbit dishes will be dietary if you do not use hot spices and seasonings and cook rabbit dishes by stewing, steaming, you can bake in the oven (do not fry!)

To cook rabbit dish it must be defrosted, cut into portions and rinsed thoroughly in running water. It has been noticed that the whole cooked carcass is inferior in taste.

If you are not going to marinate at all, then you need to keep the meat in running water for a long time for 2-3 hours.

Calorie content of rabbit meat - 183 kcal

The calorie content of rabbit dishes depends on the cooking method. The calorie content of rabbit meat is 183 kcal, but if you fry the rabbit in a frying pan, the calorie content will increase significantly.

How to marinate a rabbit correctly

The rabbit is marinated in order to remove the specific rabbit smell, make the meat softer, and give a pleasant aroma. rabbit dish.

The minimum time for soaking and marinating is 3 hours.

More famous methods of pickling are using vinegar or using wine marinade(red wine is used in French cooking) However, this is contrary to dietary requirements.

Methods for dietary marinating of rabbit:

Milk serum
Two heads of garlic per carcass and a mixture of herbs. An amendment needs to be made here. Remove the garlic completely, or leave it minimal amount, and many herbs have medicinal properties and are indicated in herbal medicine:

Basil
Carnation
Coriander
Cinnamon
Lemon
Juniper berries
Oregano
Parsley
Rosemary
Celery
Thyme (thyme)
Dill
Garlic

Rabbit in a slow cooker

We will cook the rabbit in a slow cooker in the “Stew” mode. The multicooker will set the temperature and time itself. TO roller cooked in a slow cooker according to this recipe turns out very juicy.

I have a Panasonic SR-TMH18LTW multicooker.

Ingredients:

rabbit - carcass 1.2 kg
onion 3 pcs
carrots 3 pcs
sour cream 100 g
grainy mustard 1-2 tbsp. — we will replace mustard with herbs and herbal seasonings.
salt pepper

Technology pcookingI:

Wash the rabbit carcass in running water and chop into portions.
Grease the bottom of the multicooker pan with butter and lightly fry the rabbit pieces, giving them an aesthetically pleasing appearance (the middle of the rabbit pieces remains raw);
Onions in half rings and carrots in cubes.
Place onions and carrots on the meat, add 1 multi-glass of water (160 ml)
Set the multicooker mode to “Stewing”. Click "Start"
At this time: you need to add mustard and pepper to the sour cream (this is according to the recipe), but we, observing the requirements of the diet, will add herbs and salt instead of mustard and pepper. Choose herbs according to your taste, I like them -
After 30 minutes, without turning off the multicooker, open the lid and grease the rabbit.
Close the lid and wait for the signal to end the “Quenching” mode - 1 hour

Rabbit under sour cream

Ingredients:

rabbit, carcass – 1-1.2 kg
sour cream – 500 g
carrots – 1 pc.
butter – 2 tbsp
onion – 1 pc.
garlic – 3-4 cloves
herbs (oregano, thyme, basil),
caraway,
Bay leaf,
black pepper
salt.

Technology pcookingI:

Wash the thawed rabbit carcass thoroughly in running water, cut it into portions and marinate with whey. Let marinate overnight;
Place the rabbit pieces on a paper towel and dry;
Lightly fry the rabbit pieces in vegetable oil to add color and place on a baking sheet;
Cut the carrots into strips or chop into coarse grater. Sauté in butter;
Cut the onion into half rings. Sauté in butter until transparent;
Place the onions and carrots on a baking sheet on top of the rabbit;
Salt. Sprinkle with ground cumin. Add bay leaf;
Heat the sour cream in a water bath until liquid and pour over the rabbit;
Place the baking sheet in a preheated oven at 180 degrees. oven for 20-25 minutes; In the middle of this period, open the oven 1-2 times and pour the juice coming out of the rabbit over it.
Simmer the rabbit for another 30-40 minutes, reducing the temperature oven up to 160 degrees.

Bon appetit!

The rabbit is not the most frequent guest in our kitchens. But its meat has a delicate, fine-fiber structure, it rarely causes allergies, and is excellent for dietary nutrition. There are many rabbit recipes that can be used on a variety of diets.

Useful qualities

The calorie content of this meat is low: it varies depending on the age of the animal and the quality of food from 115 to 185 kcal per 100 g of product. The protein content in 100 g is 22 g, and the fat content is from 3 to 11 g.

Rabbit meat is rich in microelements and vitamins: it contains calcium, iron, magnesium and phosphorus, and B vitamins.

How to cook

Among the variety of ways heat treatment meat, the most suitable for cooking rabbit meat are frying, baking and stewing. However, nutritionists are unanimous in recognizing the harm of fried foods to health, so for inclusion in diet menu remain baked and stews from rabbit.

Peculiarity! Culinary experts remind that rabbit meat will have more delicate taste, if before starting cooking it will be soaked in water for several hours.

You can bake either a whole rabbit carcass or ready-made portioned pieces. The back part is considered the most fleshy; it is often chosen for frying and baking. But the front part, which is richer in connective tissues that give the meat toughness, is also suitable for stewing. Rabbit bones are thin and small, they create some discomfort when eating, which is why rabbit fillet is popular.

Whole baked

The simplest recipe for preparing rabbit, which is suitable for diets aimed at weight loss. For this dish you will need a whole carcass; it is better to choose a rabbit that is light in weight - no more than 1.7 kg. If the rabbit is larger, it will take longer to cook.

In addition, there is a suspicion that the animal was no longer young, which means its meat will be tougher and more sinewy. Choosing a fatter carcass will greatly increase the calorie content of the finished dish.

Ingredients:

rabbit carcass – 1-1.5 kg;
finely ground salt;
black peppercorns;
allspice;
garlic – 1-2 cloves.

For baking, it is more convenient to use a sleeve or foil. How to cook:

Dry the soaked carcass, removing moisture with a napkin or towel.
Rub the rabbit fine salt, stuff with pepper and garlic.
Turn on the oven heat to 200°C.
Place the carcass in a sleeve or wrap it in foil.
Place in the oven.
After an hour, turn off the heat and let the rabbit stand in the oven for another 20 minutes.

Rabbit baked in own juice, ready. The dish can be served with steamed cauliflower, stewed green beans, fresh vegetables.

Recipe with stewed cabbage

White cabbage - not only favorite dish all rabbits, but also a source valued by nutritionists plant fibers, vitamins and minerals. When stewed, cabbage becomes an excellent companion for rabbit meat, helping the meat remain juicy and tender.

This recipe involves frying foods. If desired, this item can be excluded, then vegetable oil should be removed from the list of ingredients, and the time the dish spends in a preheated oven should be increased by 10 minutes.

Ingredients:

rabbit meat – 1.5-1.7 kg;
white cabbage - 1 fork (approximately 600-700 g);
onion – 1 onion;
vegetable oil – 2 tbsp;
salt;
ground black pepper.

For cooking, you will need a deep container with a lid, suitable for use both on the stove and in the oven, for example, a cauldron or stewpan.

Cooking method:

Cut the rabbit meat into several pieces, each weighing about 200-250 g.
Pat the meat dry with a paper napkin or towel.
Peel the onion and cut into half rings.
Shred the cabbage.
Pour oil into a cauldron and heat over high heat.
Add the onion and let it fry until pale golden brown.
Place the meat and let it fry until a light crust appears.
Preheat the oven to 180°C.
Pour in 1 tbsp. boiling water in a cauldron, put it in the oven, covering with a lid.
Keep in the oven for about 40 minutes.
Pour boiling water over the cabbage, place in a cauldron and simmer in the oven for another 30 minutes.
Add salt and pepper.
Turn off the oven and let the meat and cabbage simmer for another 20 minutes.
When serving, this dish can be supplemented with lingonberry or cranberry sauce.

Fillet with tomatoes and garlic

When baked, rabbit meat can turn out to be a bit dry, so various vegetables are added to it to maintain juiciness. Tomatoes will become good addition to rabbit meat, and garlic and paprika will give the dish more spicy taste without compromising his dietary intake.

Ingredients:

rabbit fillet – 750 g;
tomatoes with dense pulp - 4-5 pcs.;
garlic – 2-3 cloves;
ground paprika – 5-7 g;
salt;
black pepper;
vegetable oil for greasing the mold - 1 tsp.

Cooking method:

Dry the fillet pieces, add salt and pepper.
Wash the tomatoes, scald with boiling water and remove the skin.
Cut the tomatoes into quarters, using a spoon to remove the seeds and liquid.
Grease a baking dish with oil.
Place pieces of rabbit meat as the first layer, and on top of them - quartered tomatoes, cut side up.
Cover the pan with a lid or foil.
The time required for baking in the oven at a temperature of 200°C is 30 minutes.
Season with paprika and chopped garlic.
Bake for another 20 minutes. After turning off the oven, let stand for 15 minutes.

If it is permissible to eat cheese during the diet, at the last stage you can sprinkle the tomatoes and meat with grated cheese and leave to stand for the last 15 minutes in a heated oven without a lid.

Garnish

Most weight loss diets involve increasing your vegetable intake, as in fresh, and as part of various dishes. Rabbit meat goes well with most vegetables. When stewing, you can add to it:

bulb onions;
carrot;
celery root;
white cabbage;
broccoli;
cauliflower;
green beans;
turnip;
tomatoes;
zucchini.

Some fruits and berries will be good companions for this meat. So, green apples and prunes are considered classic additions when baking. They add a slight sourness to the meat and make the dish more piquant. The same goal is achieved by using berry sauces - from cranberries, lingonberries, black and red currants.

To preserve the delicate taste, culinary experts suggest seasoning dishes with rabbit meat with cream or sour cream. These foods are not as good for weight loss due to their high fat content. It is better to replace them with low-fat products, for example, natural yogurt.

It is not recommended to add foods to rabbit meat that increase the calorie content of the dish: sweet sauces with added sugar, molasses or maple syrup, raisins or other sweet dried fruits, bacon or butter. These ingredients can negate the nutritional value of rabbit meat.

conclusions

Rabbit meat has a number of unique properties: easy digestibility, low calorie content, high content useful microelements. Most suitable recipes for cooking meat dishes those made from rabbit are those that use stewing and baking in the oven.

You can bake either a whole carcass or portioned pieces; rabbit fillet is also popular. To preserve the juiciness and enrich the taste of the meat during the cooking process, you can add various vegetables and spices. Helps to reveal the taste of baked rabbit meat berry sauces and vegetable side dishes.