What and how best to cook rabbit. How to cook rabbit soft and juicy. Stewed rabbit

13.03.2015

Ingredients:

butter - 60 g
rabbit carcass – 1.5 kg
small champignons - 300 g
white wine – 100 ml
chicken broth - 200 ml
bouquet garni (dry herbs)
olive oil— 90 ml
sage leaves
cream - 150 ml
yolk - 2 pcs.

Preparation: Cut the rabbit into 8 portions and fry in half the melted butter until golden color. Salt and pepper. Remove from pan.

Melt the remaining butter in the same frying pan and fry the champignons for 5-7 minutes until they brown. Add some salt and pepper. Return the rabbit to the pan with the mushrooms, pour in the wine and heat for a few minutes. Then pour in the broth and add the bouquet garni. Cover with a tight-fitting lid and simmer over very low heat for 40 minutes.

Meanwhile, heat the olive oil in a small sauté pan and fry the sage leaves in batches for 30 seconds until crisp and bright green. At this stage it is important not to leave the stove, because the sage burns very quickly. Place the leaves on paper towels and season with salt.

Remove the rabbit pieces and mushrooms from the pan and place in a serving dish (preferably heated), discard the bouquet garni. Remove the pan from the heat, lightly beat the yolks with cream, pour the broth into the pan and quickly stir thoroughly. Return to the lowest heat and cook, stirring, for 5 minutes until the sauce thickens. Do not bring to a boil so that the yolks do not separate. Add salt and pepper.

Pour the sauce over the rabbit pieces and mushrooms, sprinkle with crispy sage leaves and serve.

2. Rabbit in wine

Ingredients:

rabbit - 1 pc.
tomato (canned) - 1 can
white wine (dry) – 300 ml
carrots - 2 pcs.
black olives - 15 pcs.
garlic - 5 cloves
rosemary - 3 sprigs
salt, pepper - to taste

Preparation: Wash the rabbit, cut into pieces, dry with a paper towel, roll in flour. Wash the carrots, peel them, cut them into bars. Peel the garlic. Preheat the oven to 160ᵒC.

Heat a large frying pan, add 2 tbsp. l. olive oil and quickly fry the rabbit pieces on all sides until just browned. Fry the pieces in portions, do not add a lot at once: it will not brown.

Place in a deep baking container with a lid (you can use an iron pan or a cast iron kettle).
To the rabbit, add garlic cloves, carrots, wine, rosemary, tomatoes as is, straight with juice, remaining olive oil, olives.

Salt and pepper everything well, mix. Cover with a lid and place in the oven for 2 hours. Test the meat with a fork to see if it is done. It should come off the bone easily. Then remove the lid and bake for another 15 minutes. Remove from oven and let rest for 15 minutes (leave just as is). Serve with plenty of sauce.

3. Rabbit with orange sauce

Ingredients:

rabbit meat - 2 kg
large orange - 1 pc.
cranberries – 200 g
paprika - 1/2 tsp.
anise - 1/2 tsp.
olive oil
red wine - 100 ml
sugar - 3 tbsp. l.
salt, pepper - to taste.

Preparation: rinse and dry the rabbit carcass, divide into portions. Rub with salt, paprika and anise, cover with a lid and leave to marinate for an hour. Lightly fry each piece on both sides in olive oil.

Peel the orange, divide into slices, remove seeds and white film. Rinse the cranberries thoroughly. Pour half the cranberries into the mold, place the rabbit meat, and top with orange slices and the remaining cranberries. Cover the pan with a lid and bake the meat in an oven preheated to 200°C for 1 hour.

For the sauce: Squeeze the juice from half an orange and grate the peel onto the zest. Place all sauce ingredients in a saucepan, bring to a boil, then reduce heat and simmer for about 10 minutes. Let the sauce cool slightly and blend with a blender.

Place the finished rabbit meat on plates, pour thick fruit sauce on top and serve.

4. Rabbit in a pot

Ingredients:

rabbit – 680 g
olive oil - 2 tbsp. l.
bacon - 6 pieces
butter - 1 tbsp. l.
onion (finely chopped) - 2 pcs.
celery (finely chopped) - 2 stalks
garlic (finely chopped) - 4 cloves
thyme - 10 sprigs
parsley - 2 tbsp. l.
large mushrooms (cut in half) - 10 pcs.
small potatoes (cut into quarters) - 6 pcs.
white wine - ½ glass

Preparation: Fry the rabbit in olive oil and place in a large bowl. In a separate pan, fry the bacon and add to the rabbit. In the pan you used to cook the bacon, melt the butter and sauté the onion, garlic and celery. Add thyme and parsley, place everything in the dish with the rabbit, add mushrooms and potatoes. Stir.

Place the entire mixture in a pot and fill with wine. Close the lid and bake at 175 degrees for about 55 minutes.

5. Baked rabbit

Ingredients:

rabbit - 1 pc.
rosemary (green) - 2-3 sprigs
thyme (fresh) - 5-6 sprigs
dry white wine - 150 ml
olive oil - 2 tbsp.
spices, salt, bay leaf- to taste
mustard seeds
dry Provençal herbs - to taste

Preparation: Wash the green thyme and tear off the small leaves from the stems. One or two sprigs of thyme can be left as is and used to garnish the dish. We use rosemary in the form of sprigs.

Wash the pieces of rabbit meat and place them in a deep ceramic or glass bowl. Sprinkle the meat with torn thyme leaves. Add one incomplete teaspoon of mustard seeds and a mixture of dry Provençal herbs. No need to add salt. Add 3-4 bay leaves. Stir the meat so that the spices are evenly distributed.

Pour dry white wine over the meat. Place the dishes with rabbit meat in the refrigerator for 1-1.5 hours. If the wine doesn't completely cover the meat, don't worry. In this case, the marinated meat should be turned over 1-2 times during the marinating process. The purpose of marinating is to make the meat juicy, and, if you think so, to eliminate that very unpleasant smell.

After marinating, remove the rabbit meat from the marinade and pat dry with a napkin. If desired, add a little salt, but it is worth remembering that rabbit meat contains virtually no sodium, which is one of its values. For this reason, for example, I did not add salt to the dish. Brush the rabbit pieces with a little olive oil. Place the prepared pieces of rabbit in a ceramic or glass baking dish, add 1-2 sprigs of fresh rosemary and the remaining thyme and bay leaf to the meat.

Pour 3-5 tbsp into the meat. marinade and cover the baking dish with foil. Place the rabbit in an oven preheated to 220 degrees. The cooking time for rabbit, given the high protein content in the meat, is not very long. It takes some time to heat the meat, so we count the cooking time from the moment the liquid boils in the pan. Rabbit meat under foil is cooked for 20 minutes from the moment the liquid boils. Then remove the foil and continue baking the rabbit for another 15 minutes. You can bake the rabbit longer to get a golden brown crust, but keep in mind that the rabbit may come out dry. Also, there is little liquid in the mold and the rabbit may stick to the bottom of the mold.

Place the finished baked rabbit on plates, pour over a small amount of the liquid remaining after baking, and, if desired, garnish with a sprig of green thyme. Mashed potatoes work exceptionally well as a side dish.

6. Country-style rabbit

Ingredients:

rabbit (cut into pieces) - 1 pc.
butter - 50 g
dry red wine – 200-250 ml
onion - 4 pcs.
tomato - 4 pcs.
laurel fox - 4 pcs.
garlic - 1-2 cloves

Preparation: Peel and coarsely chop the onion. Cut the tomatoes into similarly large pieces. Melt butter in a frying pan.

Place the rabbit cut into pieces in a frying pan and fry over high heat until it is browned.

Then add onion, garlic, tomatoes and bay leaf to the pan. Fry for a couple of minutes, then pour in the wine. Throw the thyme into the pan, mix everything well, cover with a lid and simmer over very low heat until the rabbit is cooked (45-50 minutes).

During the stewing process, stir from time to time; if the liquid boils away, add a little water. As a result, the rabbit should turn out very soft, and the vegetable sauce should be liquid.

7. Rabbit in ginger sauce

Ingredients:

rabbit carcass - 1 pc.
sour cream - 200 g
vegetable oil
salt, pepper, mint, parsley - to taste.

For the marinade:

grated ginger - 2 tsp.
garlic - 1 head
soy sauce- to taste.

Preparation: at the beginning of cooking, you need to make a marinade: mix soy sauce, grated ginger, garlic, add a little vegetable oil and salt.

Cut the rabbit carcass into portions and marinate for 1 hour. Do not pour out the marinade; it will be needed for stewing. Fry the pieces of meat in a frying pan with a small amount of vegetable oil.

Place the fried rabbit in a stewing dish (thick bottom and walls, a lid is required). Pouring the marinade onto the meat, simmer for low heat within 40 minutes. 10 minutes before the end of cooking, pour sour cream over the rabbit, add mint and a little garlic.

8. Rabbit with rosemary

Ingredients:

rabbit - 1 pc.
onion - 2 pcs.
tomato - 2 pcs.
tomato paste - 2 tbsp. spoons
red wine - 200 ml
garlic - 3 cloves
rosemary - 1 sprig
olive oil - 2 tbsp. spoons
wine vinegar - 1 tablespoon
flour - 200 g
bay leaf, ground black pepper - to taste
ground paprika, salt to taste.

Preparation: Rinse the rabbit, cut into portions, place in a mixture of water and vinegar and leave for 2 hours. Then dry, roll each piece in flour and lightly fry in a frying pan heated in oil.

Place the rabbit pieces into a saucepan for stewing, and add the onion cut into half rings, diced tomatoes and tomato paste into the pan. Simmer for 2 minutes, then transfer to the meat.
Add bay leaf, paprika, pepper, rosemary, salt and a little water. Simmer covered until half cooked. Then pour in the wine, add the garlic passed through a press and simmer until tender.

Serve the rabbit with garnish fluffy rice or potatoes.

9. Rabbit baked in the sleeve

Ingredients:

rabbit fillet - 700 g
garlic - 2-3 cloves
shallots - 1 pc.
dried thyme - 1/2 tsp.
dried rosemary - 1/2 tsp.
bay leaf - to taste
white semi-dry wine - 3 tbsp. l.
vegetable oil - 3 tbsp. l.
sweet Dijon mustard - 2 tsp.
sugar - 1 tsp.
salt - to taste
ground black pepper - to taste

Preparation: Cut the rabbit fillet into small pieces. Peel the onion and garlic. Cut the onion into small cubes. Coarsely chop the garlic. Combine all the ingredients for the marinade and mix well.

Place the rabbit in a food container. Pour the marinade over the rabbit and mix well. Cover the container with a lid and marinate in the refrigerator for 8-24 hours. Remove the rabbit from the marinade and transfer it to a roasting bag. Tie the edges of the sleeve. Using a sharp skewer, make several punctures in the sleeve to allow steam to escape. Bake in a preheated oven at 180 C for 40–50 minutes or until done.

10. Crispy rabbit in mustard

Ingredients:

rabbit meat - 2 legs (thighs)
Dijon mustard - 4 tbsp. spoons
breadcrumbs - to taste
olive oil - 2 tbsp. spoons

Preparation: generously coat the rabbit with mustard and roll in breadcrumbs. Heat the oven to 200 degrees. Grease a baking dish with olive oil and place in the oven to warm up. When the butter begins to sizzle, place the rabbit in the dish and bake for 20 minutes, turn over and cook the other side for an additional 15 minutes.

Serve with stewed or fresh vegetables and a glass of wine.

Bon appetit!

Rabbit meat is tasty and healthy product. The taste qualities of rabbit meat are known to culinary specialists all over the world, but this type of meat began to appear on the tables of ordinary residents relatively recently. Housewives often wonder how to cook a rabbit, since many people think that meat requires a special approach and ingredients. In fact, the cooking recipes are simple and can be done by any cook.

Rabbit meat - carcasses for sale

The main thing in rabbit meat is the freshness of the meat and the correct slaughter of the animal. Rabbits are slaughtered at the age of 3-4 months, so the carcass may not be large in weight. The normal carcass weight of a three-month rabbit is about 650 – 950 grams. If the carcass weighs more than one and a half kilograms, then the animal was more than six months old at the time of slaughter.

Young meat is more nutritious. Older rabbit meat is not only less digestible by the body, but also has a different taste.

Composition of rabbit meat and other animals

Rabbit meat is recognized as dietary and useful product, low in fat and cholesterol. The protein contained in meat is absorbed by the human body by 90%. For baby food Rabbit meat is also good - it has a lot of phosphorus. One hundred grams of rabbit meat contains just over 190 kcal. The content of B vitamins in rabbit meat is high, as is the content of minerals: iron, choline, potassium, calcium, magnesium, sodium, sulfur, fluorine and phosphorus, chromium and molybdenum, iodine and zinc. Doctors advise people with stomach and liver diseases, allergies and blood pressure problems to consume rabbit meat.

Calorie content of rabbit and turkey meat

Features of cooking rabbit meat

For delicious cooking There are several tricks to making meat at home. Before cooking the rabbit, it is recommended to marinate it for at least two or three hours. You can use any marinade - based on wine, lemon, vinegar, oil with garlic or even fruit juice. Rabbit meat goes well with aromatic herbs and various spices. Be sure to add bay leaf, salt, onions and ground black or peppercorns.

Cutting up a rabbit carcass

Garlic, dill, lemon or thyme, rosemary, basil or oregano will help you cook deliciously. Spices are added both to the marinade and during the cooking process. Meat can be cooked quickly and tasty in the oven and in sour cream. To do this, it is better to cut the carcass and place it in a cooking bag or foil. Cooking time directly depends on the cooking method, but in any case does not exceed one hour. Long heat treatment leads to destruction of fibers, loss taste qualities and vitamins.

Rabbit liver is a very valuable food product

Rabbit meat recipes

There are many recipes for how to cook rabbit. But the most popular, simplest and most delicious is rabbit in sour cream.

Rabbit meat in sour cream sauce

To cook meat in sour cream you will need:

A rabbit carcass weighing about a kilogram,
200-225 grams of sour cream,
A little vegetable oil
Two medium onions
bay leaf,
Small sized carrot
Parsley with dill,
Ground black pepper and salt.

How to deliciously cook rabbit stewed in sour cream:

You need to finely chop the carrots and onions, dill and parsley. Rinse the rabbit meat thoroughly under warm running water and cut into pieces of 50 grams each. Add salt and pepper and leave for a few minutes, then fry over medium heat until evenly golden brown. Next, add a little water, spices, carrots and onions to the frying pan and simmer for another 20 minutes under the lid. Then you should add sour cream and simmer until the rabbit meat is ready. Before serving, the finished meat should be sprinkled with herbs.

Sour cream goes well with rabbit meat. It makes the meat more tender and soft, prevents it from drying out and preserves the flavor. Rabbit in sour cream is a culinary classic. The recipe for rabbit in wine is equally popular.

Rabbit meat in white wine

To prepare you will need:

carcass, weighing about a kilogram,
250 ml white or better dry wine,
250 ml chicken broth,
50 grams of fat,
two medium-sized onions and two small carrots,
two tablespoons of any vegetable oil and the same amount of tomato paste or homemade ketchup,
spices,
two teaspoons of flour,
parsley and dill.

How to cook rabbit in wine:

Finely chop carrots and onions. Vegetables are sprinkled with flour and fried until browned. The rabbit meat must be thoroughly washed under warm running water and cut into small portions, then fried in fat until evenly golden brown. Salt and pepper. In a separate bowl, bring the broth to a boil, put the rabbit meat in it, and bring to a boil again. The next step is adding wine. Simmer for about twenty minutes covered. Next, add tomato paste or ketchup, bay leaf and leave covered for another twenty minutes. Pour the sauce remaining after stewing into a small bowl, put carrots and onions in it, put on low heat for a few minutes, then add the rabbit meat and simmer all together until done. Before serving, sprinkle with chopped herbs and sprinkle with lemon juice.

Roast rabbit meat

Roast rabbit meat is a surefire way to cook rabbit, both quickly and tasty. To prepare the roast you will need:

About 200 grams of rabbit meat,
25 grams of celery root,
3 medium potato tubers,
One small carrot and one onion each,
Tomato sauce,
Garlic, salt and black pepper,
A little lard.

To prepare meat for this recipe, it is better to use rabbit fillet. Pieces of rabbit meat should be salted and peppered well, coated with lard and rubbed with garlic. Place 4-5 pieces of rabbit meat in each pot, top with onions and carrots cut into rings, a teaspoon of tomato sauce or paste, finely chopped celery and diced potatoes. On top of the potatoes - more tomato sauce, pepper, sprinkle with salt. Fill with water to two-thirds of the volume and set. Preheat the oven to two hundred degrees in advance, place the pots and bake for no more than forty-five minutes. Using a similar recipe, you can make rabbit in sour cream. In this case, tomato sauce is replaced with sour cream in equal proportions.

Rabbit meat in French

French rabbit is an interesting and delicious recipe. This rabbit meat is served with cabbage or noodles and aromatic sauce.

For four servings you will need:

One and a half kilograms of rabbit meat,
85 ml mustard,
Thyme, preferably fresh,
Olive or vegetable oil,
small onion,
Chicken, vegetable or meat broth - 350 ml,
Dry white wine – 220 ml,
Cream – 120 ml,
Parsley, tarragon, chervil,
Yellow mustard seeds,
Lemon juice,
Spices.

How to cook rabbit in French:

Mix thyme and mustard in a small bowl. The rabbit meat is cut into portions, rubbed with a mixture of thyme and mustard, salt and black pepper. Next, the meat pieces are fried in oil until golden brown and transferred to a large dish. Add chopped onion to the same oil and fry for a couple of minutes. Broth, cream and wine are poured into the pan. All this is cooked over low heat for about five minutes, after which the rabbit meat is added to the resulting mixture, covered with a lid and simmered for forty or forty-five minutes over low heat. Then the sauce is filtered through a sieve and finely chopped herbs and mustard seeds are added little by little. Bring everything together to a boil and cook over high heat for about ten to fifteen minutes. At the end, the sauce is seasoned with lemon juice and spices. Rabbit meat is poured with sauce and served. Bon appetit!

Rabbit shish kebab

Few people think about cooking rabbit as a kebab. However, rabbit meat is a real find for lovers and connoisseurs of barbecue. The meat always turns out juicy, tender and incredibly aromatic, and most importantly – not greasy.

For the rabbit kebab you will need:

One carcass
5 medium onions,
500 ml tomato paste or ketchup,
20 ml of nine percent vinegar,
Salt and ground black pepper.

Rabbit kebab is easier to prepare than any other meat.

The rabbit carcass is washed under running water and cut into small portions. The rabbit meat is placed in a pan, onions, pre-cut into rings, salt, tomato paste and vinegar, and spices are added. Everything is mixed and placed in the refrigerator for at least four hours. Marinated meat cooks equally well on a grill or skewers, turning every five minutes until done. Rabbit shish kebab with a similar marinade can be fried well at home in a frying pan.

Wash the processed rabbit carcass and divide it into portions.

Pour the pieces of meat cold water and add vinegar (about 2 liters of water, 50 grams of vinegar), and leave for 30-60 minutes. Then the meat can be rinsed well with water.

Then fry the rabbit meat in vegetable oil.

It is better to cook rabbit meat in a thick-walled container: conveniently in a duck pot, or in a glass deco.
Place onion on the bottom of the dish, add rabbit meat, salt and pepper to taste. Then again onion, grated cheese, bay leaf. Cut the onion into rings or half rings. Salt and pepper each layer to taste.

Fill the last layer of meat with sour cream (you can spread the meat between layers with sour cream, you won’t spoil the porridge with oil).

At the end, cover all the meat with cheese and put it in the oven. Bake in the oven over medium heat until the rabbit meat is cooked (about 40-60 minutes). In this case, the duckling pan must be covered with a lid.

The finished rabbit meat is covered with a thin layer of cheese, smells delicious and looks very royal.

Cooked rabbit is royally delicious both hot and cold. As a side dish, you can prepare mashed potatoes, wheat, rice, and oatmeal porridge.

Like this recipe, royal rabbit can be prepared without frying pieces of meat in vegetable oil. The dish will be more dietary.

Bon appetit!

There is practically no fat in this product, but there is large number protein, which has excellent digestibility. Rabbit meat contains many vitamins, microelements and amino acids. Preparing culinary masterpieces from rabbit meat is not at all difficult, since the meat contains a small amount of bones and tendons.

In addition to the above advantages, this meat is hypoallergenic, which is why food for small children is prepared from it. Dishes made from rabbit meat are very tasty, so both children and adults will happily eat the entire portion and ask for more.

How to choose the right meat for cooking

In order to cook delicious rabbit meat, the quality of the meat, which will act as the main ingredient, is very important. Therefore, you should not skimp on choosing a product. high quality. It is best to give preference to fresh rabbit meat if you purchase meat at the market, or to chilled carcasses that are offered in the store.

It is better to refuse to buy frozen meat, since under the influence of low temperatures the quality of the product significantly deteriorates. When choosing, you should carefully examine the carcass. There must be meat pink color and dry, without any stains or blood stains. Under no circumstances should you buy a carcass that has a slippery surface.

The meat should have no foreign odors. Also, in order to make sure that the product is absolutely safe, you can ask the seller for an extract confirming veterinary control.

You need to choose a carcass that weighs no more than one and a half kilograms. This is the weight of a young rabbit. If the carcass has a more impressive weight, then it is better to refuse the purchase, since the meat of old rabbits is quite fatty.

Young rabbit meat has more light color, which is one of the main differences when choosing. Considering these recommendations, you can choose excellent meat for preparing culinary masterpieces, which will not only be tasty and tender, but also completely safe for your health.

Subtleties of carcass cutting

Since all parts of the carcass need individual approach, you need to be able to cut it correctly. The back part is fattier, so it is more suitable for frying or baking in the oven.

The front part is correspondingly drier, therefore it is a great option for preparing stew. If the meat has thin layers of fat, the finished dish will be soft and juicy.

When cutting a carcass, be sure to separate the front from the back. The brisket should be divided into several equal parts. The paws will need to be cut at the joints. Next you need to remove the offal. The rest of the meat must be cut into portions.

How to get juicy meat

Since rabbit meat is a dietary product, the finished meat may be a little dry. This deficiency can be corrected by marinating. Also, thanks to this procedure, you can eliminate the specific smell that distinguishes rabbit meat.

Marinating meat must be done in salted water with the addition of table vinegar, dairy products, mayonnaise or wine. Thanks to this, the meat acquires a piquant and incredibly pleasant taste, so it is not recommended to neglect marinating.

If you use old rabbit meat for cooking, then you need to marinate it in several different marinades. This is the only way to achieve excellent taste and juiciness. Coating it with olive oil, to which chopped garlic has been added, also improves the taste characteristics of meat. A very good result is obtained by adding various herbs to marinades.

Features of cooking meat

If the rabbit meat is thoroughly marinated before cooking, it heat treatment It will take quite a bit of time. It will be enough to stew or bake the meat for thirty minutes.

During this period, the meat will not only be completely cooked, but will also remain juicy. It is better not to overcook the rabbit meat on the fire, as this will render even the longest marinating time in vain. Roasting for too long will cause the meat to become tough and dry. Cream, sour cream and tomato paste go well with rabbit meat. It is good to add the above ingredients at the final stage of cooking.

Excellent results are obtained if you stew a rabbit in sour cream, beer or wine. The meat acquires a spicy and refined taste and an interesting, incomparable aroma. You need to simmer in a saucepan that has a thick bottom, into which you will need to pour a small amount of water.

In this form, the rabbit will need to be stewed over low heat. This is important, because if you use high heat during cooking, the structure of the meat may collapse, and this should never be allowed if you want to get a juicy and flavorful rabbit.

Rabbit meat does not respond well to cooking over high heat. This feature must be taken into account if you want to please your loved ones delicious meat, because otherwise the finished dish will turn out to be far from ideal. Meat goes well with both vegetables and legumes. This will depend on the recipe you choose. You can use any spices that suit your preferences.

Rabbit meat baked in the oven is often prepared with a covering of mushrooms, which is filled with cream. You can also cook rabbit meat in a slow cooker, where you need to select the baking or stewing mode. Fruits and berries perfectly complement rabbit meat. It all depends specifically on your taste preferences.

There are a lot of different recipes that tell you how to cook delicious rabbit meat. Each of them is original and interesting in its own way. In this article we will take a closer look at several ways to prepare rabbit, which are suitable for both preparing dinner with the family and for a festive feast.

Your guests will definitely appreciate your culinary skills, as properly cooked rabbit meat can become a real table decoration.

Stewed rabbit meat is tender and piquant in taste. Therefore, you should definitely try to cook it and please your loved ones.

To prepare you will need the following ingredients:

prepared rabbit carcass;
one liter of sour cream;
water half a cup - a cup;
butter for frying;
garlic;
salt and pepper to taste.

In order to stew rabbit meat in sour cream, you need to pre-treat the carcass according to the above recommendations. The meat should be thoroughly rinsed under cold water and cut into portions. In a saucepan, add water to the meat and simmer until done. When finished, the water must be drained.

Add butter to a hot frying pan and fry the meat in it. When the meat is completely cooked, add chopped onion and chopped garlic into the pan. You need to add water to the sour cream and pour it into the meat with onions and garlic.

Stewing with sour cream should be continued for up to five minutes, then the meat should be salted and peppered according to your taste preferences. The dish is completely ready. Can be served separately or with a side dish of boiled potatoes or beans.

Mushrooms go well with rabbit meat and give the meat an unusually pleasant taste and piquant aroma. This dish can become the main dish at a festive feast.

To prepare this culinary masterpiece you will need the following ingredients:

half a liter of sour cream
half a kilogram of champignons or wild mushrooms;
one onion;
green;
oil;
salt and spices.

After cutting the carcass into portioned pieces, the meat should be washed well and dried using a paper towel or napkins. Place the prepared and chopped meat in a pre-heated frying pan with a thick bottom and fry it in vegetable oil. It also turns out very tasty if you use butter.

The finished meat will need to be placed in a pan and spices added in quantities that will suit your taste preferences. The onion should be cut into half rings or rings and fried in a frying pan. You need to add mushrooms to the onion and simmer until done.

You will need to add sour cream, herbs and spices to the prepared sauce. Pour the sauce into the pan and simmer the meat in it for about half an hour. It is important not to overcook the rabbit meat on the fire to avoid dryness. Now the meat is completely ready.

It is perfectly soft and juicy, and thanks to the unusual taste and aroma of mushrooms, it has a refined taste. After cooking, place the meat on a large plate. You can serve with a side dish of stewed or boiled potatoes and vegetables. This dish will definitely be appreciated by your family and friends.

Rabbit meat goes well with garlic seasoning. Therefore, garlic is often used in the marinating process to add piquancy and sophistication to meat.

To prepare this dish you will need the following ingredients:

one prepared rabbit carcass;
half a liter of regular still water;
a cup of vinegar;
three large onions;
salt and pepper;
one level teaspoon of dry wormwood;
half a head of garlic;
one tablespoon of butter or vegetable oil;
one cup of full-fat sour cream.

Before you start cooking, you should properly prepare the carcass. To do this, you can use the tips suggested above. To prepare meat according to this recipe, it is best to marinate it for a couple of hours.

You can use beer, wine, sour cream or mayonnaise as a marinade. Thanks to marinating, the meat will be much more tender and juicy. Marinating is mandatory when using an old rabbit carcass.

Also, an ideal marinade would be a combination of wormwood, salt, garlic, pepper, spices, vinegar and water. The rabbit meat will need to be left in this marinade overnight or for a day. Thanks to this, the meat will acquire piquant and refined notes.

After the meat has been thoroughly marinated, it should be fried in a pre-heated frying pan. On final stage It is necessary to pour the remaining marinade over the meat and simmer for half an hour.

Next, you need to pour in the sour cream and simmer in this form for another couple of minutes. Now the meat is completely ready to eat. You can use sprigs of fresh herbs as decoration. Potato side dish is perfect.

Rabbit meat is the most the best option for preparing a festive table, since in addition to excellent taste and aroma, rabbit meat is a real storehouse of nutrients, vitamins and minerals. Moreover, this meat can be eaten by everyone without exception, regardless of their health status. The product is low-calorie and anti-allergenic.

Therefore, it will be rabbit meat ideal option for people who suffer from diabetes mellitus. If you decide to bring your body into the desired shape, then rabbit meat, again, is just what you need. In this case, it is important to eat it with fresh vegetables and herbs and avoid mayonnaise as a sauce or marinade.

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 a low cholesterol level, in addition, it is 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. This recipe uses canned beans, although you can cook them 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 lightly fry them in 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 sweet pepper, diced potatoes (2 pcs.), as well as salt and spices (powdered saffron, cloves, hot pepper 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 the preparation of low-calorie foods. 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 make from rabbit for a child, cook dietary 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 of 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 portions, 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.
Lastly, 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 tbsp. spoons).
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.
The resulting aromatic green paste is mixed with onions and used to marinate the 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 is a tasty and aromatic dish served with tkemali sauce and tomatoes. Pieces of rabbit meat are fried on 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 dish and poured with 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 there is a lot of delicious sauce left after baking, 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 the hot potatoes are 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, pour 1.5 glasses of water or broth (chicken or vegetable) over the rabbit with vegetables.
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 looking for the right recipe and don’t know how to cook a 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 approximately 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 in 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 you use regular tin lids, be sure to remove the rubber bands 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 of the glass container, and covered with lids.
The form with 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.