How to cook a rabbit dish recipes. Rabbit dishes. Stewed rabbit with vegetables in a slow cooker, in tomato sauce

Rabbit meat is famous for its dietary properties. Due to its high protein content, low fat content and “bad” cholesterol, rabbit meat surpasses pork, beef and even lamb in its properties. In numbers, this is even more clear: beef proteins are absorbed by 62%, and rabbit meat by 90%. This dietary meat is rich in vitamin PP, calcium, magnesium, potassium and phosphorus. The last element is especially important for a growing organism, and many children intuitively love rabbit meat. In addition to its energy benefits and dietary properties, rabbit meat is very tasty and easy to prepare.

It is interesting that hare meat (like rabbit meat) was not eaten in Rus' until the reforms of Patriarch Nikon. The beast was considered unclean, and Old Believers still adhere to these traditions. Even Jews do not eat rabbit meat. On the contrary, in Asia and Western Europe Rabbits have always been eaten, prepared in a variety of ways.

How to cook a rabbit? Let's consider the basic preparation scheme and the sequence of actions at each stage. It should be noted that not all parts of a rabbit carcass are equal. For example, the back part is better for frying, while the front part is better for boiling and stewing. The fatty parts can be baked.

Cutting

So, how to cook rabbit? The rabbit was bought, you warmed it up room temperature, washed and ready for further action. Is it possible to bake the whole thing? It's possible, but it's not as tasty as a whole duck or goose. The rabbit will turn out better in parts, and it will be easier to cook. It should be divided into two parts (upper and lower) at the last lumbar vertebra. The powerful hind legs will go to the bottom, and everything else will go to the top. These groups can be cooked separately, together, or combined at the end into a whole dish. Each part (top and bottom) should be cut into small pieces. Cut the hind legs at the joints, leave the front legs whole. Divide the chest along with the spine into 3-4 parts. You can cut the meat from the belly and cut it into small (5 by 5 cm) pieces.

Pickling

The rabbit must be marinated. This will make it softer, more aromatic and tastier. Without the marinade, it will be a little tougher, and with an honest rabbit smell. Whoever likes it. An alternative to pickling is soaking in water. This simple operation will improve the properties of the meat and remove the smell. Soaking time is from 1 to 3 hours. You can add a little vinegar (wine or apple cider vinegar) to the water, but this is not necessary. Water makes rabbit meat less tough and reduces the specific smell, and this is already a lot. If possible, place the rabbit carcass in running water.

You can marinate in several ways:

Vinegar. Wine vinegar (not acetic acid!) and spices are used. Usually vinegar is diluted in water or the water is slightly acidified with vinegar. The downside is that any vinegar, along with softening, reduces the natural flavor of the meat. Before cooking, the vinegar marinade should be washed off with water.
White wine is one of the best pickling options. The wine almost completely removes the specific smell, softens and flavors the meat very well. The result is an exquisite dish with a delicate taste, pleasant aroma and very beneficial properties. Sometimes red wine is used for pickling, for example in French cuisine. Also definitely with spices.
Whey is very good option. Whey is used for soaking and marinating hare meat, but is also suitable for rabbits. The meat noticeably softens and the bad smell is removed.
crushed garlic with olive oil considered one of the classic marinade options for rabbit. You need quite a lot of garlic - 2 heads for a normal carcass. You can add a mixture of finely chopped herbs. The rabbit carcass must be rubbed with this mixture and refrigerated for 2-3 hours. Garlic will create a flavor contrast, soften the structure of the meat and will be an assistant in stewing in white wine.

Young or “store-bought” rabbits should be soaked only in water, whey or wine. Vinegar is used if the smell is really strong and unpleasant for some reason. In this case, vinegar muffles the smell, but at the same time makes the rabbit less expressive. This is why marinades with vinegar should be used carefully.

Spices

A rabbit can't live without spices. They can be added at the marinating stage (decoction or sprinkling) or immediately before cooking. There is a conditional list of “mandatory” spices and seasonings that are guaranteed to improve the taste of the rabbit; the rest can be added to taste.

Mandatory :

Black pepper.
Bay leaf.
Salt.

Additional:

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

Black pepper, onion and bay leaf can be added both at the soaking stage and during the cooking process. Spices can and should even be added at the soaking stage. Especially if the rabbit is marinated for more than 3 hours.

Dishes

It is quite rare to cook a whole rabbit, this greatly simplifies the choice of dishes. Use a thick-walled frying pan and saucepan. For baking you will need a large pan or a roasting pan. You can simmer in a frying pan with high walls. For cooking - an enamel or steel pan. Consider the size of the rabbit. Some specimens reach 4 kilograms when cut. You may have to cook it in two steps. In this case, it is logical to cook the upper part of the carcass separately from the lower part.

Cooking time

It all depends on the cooking method. Soaking takes from 2 to 16 hours. Cutting and washing will take another 10 minutes. Frying chopped small pieces of the lower part in a well-heated frying pan - about 30 minutes, ribs and front legs - about 20 minutes. If you fry the belly separately, 5 minutes on each side. A well-marinated rabbit, chopped into small pieces, is baked at a temperature of 190 degrees for about 25-35 minutes. Stew in the oven for about 25-30 minutes. As a rule, the rabbit is not cooked for more than an hour. But if low temperatures are used, the time can be increased. Long-term heat treatment does not make rabbit meat softer, but the aroma and properties of the meat may deteriorate. When preparing, it is quite acceptable to use several types of processing. First, you can fry it in a hot frying pan and then simmer it. Frying can be replaced by boiling.

Rabbit is suitable for all types of heat treatment. This is a versatile meat suitable for boiling, stewing, frying, baking and grilling. It tastes best when stewed and baked. You can simmer it either in the oven or on the stove. Classic option Cooking with sour cream is considered. Sour cream performs several functions at once. Firstly, it softens the meat, working as a marinade; secondly, it prevents it from drying out (in case of baking); thirdly, sour cream allows you to preserve the flavor of the rabbit.

Rabbit under sour cream

Ingredients:
rabbit carcass,
500 g sour cream,
1 carrot,
2 tbsp. spoons of butter,
1 onion,
3-4 cloves of garlic,
herbs (oregano, thyme, basil),
caraway,
bay leaf,
black pepper,
salt.

Preparation:
Cut the prepared rabbit carcass (marinated using any convenient method) into convenient portions. Fry in rabbit fat (if available) or vegetable oil. Place in a bowl (duck dish, large baking sheet). Cut the carrots into strips, the onion into rings or half rings. Sauté in butter and place on meat. Season with salt and pepper. Add ground cumin and bay leaf. Heat the sour cream in a water bath until liquid, pour in carefully along the side. Bring to a boil and place in an oven preheated to 160-180 degrees. For the first 15-20 minutes, pour the juices over the meat, then cover, reduce the temperature to 160 and simmer for another 25-35 minutes. Serve hot.

There are many recipes for cooking rabbits that cannot fit into the scope of this article, but the basic principles can be described in a few words. The rabbit allows you to cook yourself in various ways, he just doesn't love high temperatures. Herbs are always suitable for rabbit, the choice of which is always at the discretion of the cook. In any case, thyme, oregano and basil will always be appropriate. It is recommended to serve and eat rabbit only hot. Dry or semi-dry red wines are suitable.

Rabbit with olives

Ingredients (4 servings):
rabbit (1.5-2 kg),
500 g tomatoes,
2 onions,
3 cloves of garlic,
100 g olives,
100-200 g white wine,
2 sweet peppers,
4 tbsp. spoons of olive oil,
herbs (thyme, rosemary, dill),
bay leaf,
black pepper,
salt.

Preparation:
Rinse the meat in running water and dry with a towel. Peel the onion and garlic, rinse the greens and chop finely. Fry the rabbit pieces in a saucepan (in hot oil) for about 10 minutes. Salt and pepper the meat. Add onion, garlic, herbs to the saucepan and fry everything for 3-4 minutes. Peel the tomatoes (by pouring boiling water over them), cut each in half, remove the cores and seeds and chop finely. Add tomatoes to the stewing meat, simmer for 3-4 minutes and pour in the wine. Bring the mixture to a boil, pepper and salt. After this, simmer for 25 minutes. 7-10 minutes before the end of cooking, add chopped sweet pepper, and at the very end add olives.

Now you know how to cook a rabbit and delight your guests. Bon appetit!

Many people don’t know how to cook a rabbit deliciously, much less how to properly cut it into portions. Having accessible recommendations, it will be possible to emphasize all the most best sides dietary and healthy meat and turn dishes with its participation into a real culinary masterpiece.

How to cook a delicious rabbit?

Rabbit meat dishes proper preparation Not only tasty, but also characterized by high nutritional value. However, like any product, this meat has its own processing characteristics, which you need to know about when starting the process.

The carcass is cut into separate parts.
The specific smell of rabbit meat is neutralized by soaking.
The juiciness of the product will preserve the marinade. With its help you can give the dish a special taste and piquancy.
Another way to preserve the juiciness of meat is to pre-fry it.
Dietary rabbit meat goes well with any vegetables and mushrooms.
Rosemary, juniper berries, and any greens add a special taste to rabbit dishes.

How to butcher a rabbit?

Many housewives are afraid of the upcoming cutting of a rabbit. But in reality the process is simple and if available sharp knife, scissors and a board, anyone can handle it. Visual photos And step by step instructions will help you complete the task correctly.

1. Prepare everything necessary for cutting.

2. Remove the entrails from the carcass and cut off the fat.

3. Cut off the back. It is not recommended to use an ax when cutting - it is necessary to cut the carcass into pieces with scissors or a knife at the joint, maintaining the integrity of the bones.

4. The hind legs are cut off.

5. Each paw is cut in half at the joint.

6. Cut off the front paws.

7. Cut each front paw into 2 parts.

8. The remaining body is cut from above with a knife, determining the size of the pieces.

9. Cut the spine at the joint at the site of the notches with scissors.

10. The breastbone is removed from the lungs and cut into portions with scissors.

11. Place the resulting rabbit portions in a bowl.

Secrets of cooking rabbit

A tasty, appetizing rabbit, the recipe for which can be either the simplest or the most sophisticated, will become ideal solution for a holiday menu, a weekday dinner or any other meal. To make the dish successful, you need to know some secrets.

The main condition for obtaining the desired result is high-quality and always fresh (not frozen) young rabbit meat.
You should not opt for mature carcasses. The meat of such animals is tough and has a characteristic odor, which is more difficult to get rid of.
To improve the characteristics of rabbit meat, soak it in salted, acidified water (regular or mineral), milk or whey.

How to marinate a rabbit?

The right marinade for rabbit will not only give the dish the desired flavor, but will also make it more juicy, tender and soft.

Wine is used most often for pickling. lemon juice, or just a mix of dry spices, herbs and garlic.
Rabbit meat goes well with most spices, taking on their flavor and acquiring an amazing piquancy.
The use of sweet ingredients should be avoided, and only dry wine with low sugar content should be used.
After soaking, an hour of marinating is enough for the meat to be imbued with the desired taste. Without soaking, the rabbit is marinated for at least three hours.

Rabbit dishes - recipes

For those who have not yet encountered such dishes in cooking, the following information is about how you can cook a rabbit so that the debut is successful, and the result satisfies both the cook and the eaters.

The most simple dishes Rabbit is prepared by stewing in a saucepan, cauldron or deep frying pan. The meat is supplemented with a laconic set of onions and carrots or more original solutions with multi-component accompaniment in the composition of exquisite sauces and gravies.
The dietary properties of rabbit meat contribute to the use of this meat in the preparation of soups and other first courses. The ease of the resulting culinary compositions and excellent taste characteristics are combined with the incommensurable benefits of the food. The hot dish is prepared with vegetables, with the addition of cereals, mushrooms or any other composition of your choice.
Rabbit meat will taste the most delicious if you cook it in the oven. A good accompaniment for the slices in this case would be potatoes or other vegetables, mushrooms and other additives of your choice.

Stewed rabbit meat

Dairy products have a beneficial effect on taste qualities rabbit meat, both during soaking and during heat treatment. Next, you will learn how to cook rabbit in sour cream simply, quickly, without much hassle or fuss. The recipe can be used as a basis for your own subsequent culinary creations and experiments.

Ingredients:

rabbit meat – 1 kg;
carrots and onions – 1 pc.;
sour cream – 300 g;
pink peppercorns – 10 pcs.;
marjoram – 2 teaspoons;
broth or water – 250 ml;
salt – 2 teaspoons or to taste.

Preparation

Pieces of prepared rabbit meat are fried over high heat in hot oil.
Add onions and carrots, pink pepper, fry for 10 minutes.
Mix sour cream with broth or water, season to taste, and pour the mixture over the meat.
Stew the rabbit in sour cream for 1.5 hours.

Rabbit soup

Read on to learn how to properly prepare a rabbit for the first meal. Rabbit broth soup with meat is an ideal solution for a homemade lunch and will satisfy the diverse tastes of the whole family. As a filling, you can take a vegetable mix of potatoes, onions with carrots, cabbage, or add any cereal of your choice.

Ingredients:

rabbit meat – 500 g;
carrots and onions – 1 pc.;
potatoes – 6 pcs.;
rice (millet, buckwheat) – 3-4 tbsp. spoons;
oil – 2 tbsp. spoons;
salt, seasonings, herbs, sour cream.

Preparation

Boil the rabbit pieces until cooked.
Separate the meat from the bones, chop it, and return it to the broth.
Add potatoes and washed cereals and cook for 10 minutes.
Add fried onions and carrots to the pan, season the dish to taste, and cook for another 10 minutes.
Rabbit soup is served with sour cream and herbs.

Oven rabbit recipe

The following recipe will help you figure out how to cook a rabbit in the oven so that the meat remains juicy and at the same time acquires a golden-brown, appetizing crust. Before baking, the slices can be browned over high heat in oil in a frying pan or generously sprinkled with olive oil before cooking.

Ingredients:

carcass of a young rabbit – 1 pc.;
potatoes – 1 kg;
tomatoes – 5-6 pcs.;
carrots – 1 pc.;
mushrooms – 200 g;
white wine – 200 ml;
garlic – 4-5 cloves;
salt, pepper, spices, herbs, olive oil.

Preparation

Slices of rabbit meat are rubbed with salt, pepper, garlic, and left for a couple of hours.
Place tomatoes, mushrooms, carrot slices on a baking sheet, sprinkle everything with herbs and garlic.
Place the meat on top, pour wine and oil over the dish, and place it in an oven preheated to 190 degrees.
In an hour, the rabbit baked in the oven will be ready.

Roast rabbit

The recipe for the next dish is for those who have special respect for roast. From the recommendations outlined, you will learn how to cook a rabbit in a similar way, so that the meat and vegetables will delight you with an incomparable harmony of taste. The secret of success is in the sauce, prepared with the addition of raisins or prunes.

Ingredients:

rabbit meat – 750 g;
potatoes – 1 kg;
carrots and onions – 2 pcs.;
vegetable and butter– 50 g each;
sour cream – 50 g;
tomato paste – 30 g;
raisins or prunes – 50 g;
broth - 1 l;
garlic – 2 cloves;
salt, pepper, spices, herbs.

Preparation

Cooking the rabbit begins with marinating in a mixture of salt, pepper and spices.
In a mixture of oils, rabbit meat, carrots, onions and potatoes are fried alternately until golden brown.
Place the meat in a cauldron and simmer with the addition of broth for 40 minutes.
Vegetables are placed on top.
Mix sour cream with pasta, raisins, garlic and broth, pour the mixture into the contents of the cauldron.
Bake the dish covered at 190 degrees for 45 minutes.

How to cook rabbit in a slow cooker?

The recipe below will help you figure out how to cook a rabbit in a slow cooker. In this case, the meat is supplemented with mushrooms, carrots and sour cream. However, the set of components accompanying rabbit meat can be compiled according to your preferences by replacing mushrooms with potatoes, zucchini or other vegetables.

Ingredients:

rabbit meat – 0.5 kg;
champignons – 250 g;
carrots – 2 pcs.;
sour cream – 250 g;
butter – 100 g;
salt, seasonings, herbs.

Preparation

In the “Frying” mode, brown the rabbit meat slices in oil.
Add carrot slices, and then mushrooms, fry for 10 minutes.
Add seasoned sour cream, switch the device to “Stew”.
In 50 minutes, delicious rabbit meat will be ready.

Stewed rabbit

Rabbit stew is prepared at home, as a rule, when a large amount of meat needs to be processed. Dishes made from fresh produce always taste better, however, when you need to save time or quickly create a nutritious and tasty meal, prepping it will be very appropriate. The amount of salt and spices is indicated for 1 half-liter jar.

Ingredients:

rabbit meat;
salt – 1 heaped teaspoon;
peppercorns and laurel - 2 pcs.

Preparation

Slices of meat are soaked in water for 6-12 hours and placed in jars with salt and spices.
Pour water into the jars and put it in the oven to simmer for an hour at 180 degrees, adding boiling water from time to time.
Reduce the heat to 130 degrees and keep the workpiece for another 4 hours.
The jars are sealed and put away under the “fur coat”.

Rabbit is in fashion these days. The whole world is trumpeting the dangers of red meat, and rabbit dishes are one of the most loyal to our body. Rabbit is supposedly meat, but dietary. Rabbit dishes can be found in restaurants, and home cooking is increasingly paying attention to it. How to cook rabbit is of interest to many home cooks today. And now you bought a rabbit carcass, now it’s time to learn how to cook a rabbit dish. Take your time to prepare the most delicious rabbit dish. First, it is better to study the theory, which will give you answers to the questions of how to cook rabbit fillet, how to cook rabbit meat, how to cook rabbit liver, how to cook rabbit legs, how to cook rabbit legs, how to cook rabbit kebab, how to cook delicious rabbit, how to cook juicy rabbit, how to deliciously cook rabbit legs, what can be cooked from rabbit, how to properly cook rabbit, how to cook dishes from rabbit legs, how to deliciously cook rabbit meat, how to cook rabbit. Rabbit recipes will help you do everything right. Particularly useful in this sense will be video recipes for rabbit and rabbit dishes with photos (rabbit recipes with photos, recipe for cooking rabbit with photos, how to cook rabbit video, recipe for cooking rabbit video, how to cook rabbit photo). So it’s not such a complicated science, cooking. Cooking rabbit has its own rules. The main thing is to marinate the rabbit and prepare the sauce for the rabbit. In this case, you will definitely succeed delicious dishes from rabbit. We'll tell you how to cook rabbit. Firstly, it is advisable to pre-marinate the rabbit. The marinated rabbit will be more tender and more flavorful. It could be rabbit marinated in kefir, rabbit with rosemary, rabbit in mustard. It is better to prepare white sauce for rabbit: rabbit in mayonnaise, rabbit in sour cream, rabbit in milk, rabbit in kefir. A good side dish for a rabbit is rice, potatoes. In addition, rabbit with cabbage, rabbit with mushrooms (rabbit with champignons), rabbit with vegetables, rabbit with pumpkin have the right to be eaten with pleasure.

Rabbit meat dishes allow you to experiment with sauces, marinades and other ingredients. If you want to prepare rabbit dishes with a fruity aroma or simply unusual rabbit dishes, we can recommend the following recipes: rabbit with oranges, rabbit with apples, rabbit with pineapple, rabbit in champagne. These rabbit recipes are sure to pique your interest if you're looking for holiday rabbit dishes. Best Recipes preparations bunny-bunny Maltese style, rabbit in sour cream, rabbit in wine and dried fruits. Very delicious recipe cooking rabbit - rabbit stew with mushrooms and white wine. A simpler recipe for cooking rabbit, however, is also very tasty: roast rabbit.

Now about where and how to cook a rabbit carcass. Depending on what kind of meat you want, stewed or fried, you can choose different ways rabbit preparations: rabbit in a pressure cooker, rabbit in a double boiler, rabbit in a microwave. You can also cook rabbit in a frying pan. A few words about how to cook a rabbit in a frying pan. It is better not to fry it, but to stew it. This also relates to the question of how best to cook a rabbit. Tender rabbit meat will benefit from this. And again, don’t forget about the sauce; pour it over your rabbit dish. If you still want a fried or baked rabbit, we recommend this rabbit recipe, like rabbit in a baking bag.

Many people know that rabbit is the healthiest and most dietary type of meat, which is easily digestible and contains a minimum of fat. But as soon as it comes to preparing it, the vast majority of home cooks thoughtfully scratch their heads and expressively throw up their hands. If you overheat this exceptionally delicate product, you will get a dry, hard and unappetizing result (there is simply no other word) with a featureless “papery” taste. How to avoid this? How to cook a rabbit so that the meat is soft and juicy, and not rubbery and dry? It's simple. Here are a few rules for cooking rabbit meat and 4 reliable recipes for its preparation.

Principles for preparing soft, tender, juicy and flavorful rabbit at home

It is quite easy for an inexperienced cook to spoil a delicate dietary product. If the technology is violated, the most tender meat will become tough, chewy, dry and almost tasteless. These basics of cooking rabbit meat will help you prevent culinary failure.

Properly selected, high-quality, young meat is much easier and more enjoyable to cook; dishes from it turn out softer and juicier. The weight of the rabbit carcass should not exceed 1.5 kg. The larger it is, the older the animal and the worse the characteristics of the raw materials (smell, hardness, dryness).
It is best to prepare fresh (steamed) or chilled product. A frozen rabbit loses a significant part of its organoleptic properties; less juice remains in it after heat treatment due to damage to the fibers. Be sure to pay attention to its color, smell and consistency. Young meat is usually light pink. There should be no stains, damage, or sticky residue on the surface. An unpleasant, repulsive aroma indicates a violation of storage conditions or damage to the goods. If you buy a carcass in a store, look for a special stamp that indicates it has passed quality control. Sometimes fur is left on the tips of the paws and tail so that the buyer can be sure that he is purchasing rabbit meat and not another animal.
For frying and baking, it is better to use the back part. The front of the carcass is more suitable for long simmering (stewing) and cooking.
Pre-frying until golden brown will help retain maximum juice inside during subsequent baking.
Soaking or marinating will help get rid of the smell of middle-aged meat. In the first case, a vinegar solution is usually used (1-2 tablespoons of 6% vinegar per 1 liter of water) or a water-salt mixture (1 tablespoon of table salt per 1 liter of liquid). Soak the product for 6-10 hours, replacing the water with a new portion every 2-3 hours. The most successful marinades are: wine, kefir (whey), based on vegetable oil with the addition of fresh or dried spices, onion, beer.
To create a crust on the surface of the rabbit pieces when frying, place them in the frying pan in small portions, 2-3 pieces each. small size. Large quantity cold raw materials will cool the heated oil. As a result, the dish will not be fried, but stewed.
From traditional way checking readiness - piercing with a knife or toothpick, it is better to refrain. The rabbit will lose a lot of juice and will end up dry. Follow the cooking time indicated in the recipe.
Rabbit meat does not like powerful heat treatment. Traditionally, it is simmered for a long time at relatively low temperatures. With high heat, do not cook it for more than 30 minutes.

Cooking rabbit in the oven with sour cream, vegetables and aromatic herbs

Ingredients:

How to bake a rabbit in sour cream to make its meat as juicy and tender as possible:

Cut up the carcass. Wash it. Be sure to dry off moisture with paper towels. Chop half the thyme. Add 2 tbsp to it. l. vegetable oil. Stir. Rub the fragrant mixture over the pieces of rabbit meat. Marinate for at least 1 hour. If you have the opportunity to marinate overnight, be sure to use it. Pour a spoonful of vegetable oil into the frying pan. Reheat slightly. Place a block of butter there. Melt it. Place 1 piece of rabbit (if small, you can use 2). Fry over moderately high heat until browned on all sides. Cook for 2-3 minutes, no more. Brown all the meat. Salt the cooked side while frying. Remove ingredients from the pan, trying to capture as little fat as possible. Place the rabbit in a heat-resistant form.
You can change the set of vegetables at your discretion. Rabbit goes well with stalked celery and potatoes. Chop the onion into thin half rings. Fry until half cooked in the remaining fat. Add more oil if necessary.
Cut the carrots into halves or slices. Brown.
Peel the champignons from the top layer and cut into 4-6 pieces.
Add vegetables to the rabbit meat. If desired, add a few more sprigs of thyme and a few cloves of garlic.
Mix sour cream with a glass of water. Add pepper and salt to taste. Stir. Warm over low heat, stirring.
Add sour cream filling to the rest of the ingredients. Cover the pan with foil or a lid. Place the dish to bake in an oven preheated to 150-160 degrees. Simmer for 1-1.5 hours until the rabbit becomes soft. At the end of cooking, remove the foil to form a golden brown crust on top.
The result is very tasty, aromatic and juicy meat. Serve it hot, with a vegetable side dish.

Colch meat baked in the oven with potatoes

Required Products:

Method of preparation (simple recipe with step-by-step photos):

Mix 50ml oil with thyme, rosemary and basil. If the herbs are fresh, chop them. Add a pinch of pepper. Stir.
Rub the resulting marinade over the washed, dried and cut into pieces rabbit carcass. Cover with cling film. Place in the refrigerator for at least 3 hours. Better - at night.
Peel the potatoes. Cut into slices. Add 1/2 tsp to it. salt, paprika, a little pepper and garlic passed through a press. Pour the remaining oil into the potatoes. Stir.
Place potato slices on a baking sheet. Place the marinated rabbit on top. To make the dish softer and retain more juice, cover it with a sheet of heat-resistant foil or place it in a heat-resistant bag. Place in an oven preheated to 180 degrees. Bake until the potatoes are done (30-40 minutes). Remove the foil 10 minutes before the end of cooking. A delicious golden crust will appear.
Don't put off tasting! Taste while the dish is still hot.

Stewed rabbit with vegetables in a slow cooker, in tomato sauce

You will need:

How to cook stewed rabbit in a slow cooker with tomato sauce and vegetables:

Cut up, wash and dry the carcass. Almost any part can be cooked this way. In any case, the meat will be soft and very juicy. Quickly fry it on all sides on the “Fry” mode until a crust forms (2-3 minutes). Depending on the coating of the multicooker bowl, use 1 to 2 tablespoons of vegetable fat.
Remove the fried pieces. Brown the chopped or coarsely grated carrots. Cook on the same mode for 3-5 minutes, stirring.
Add finely diced onion. Fry the vegetables until soft and golden brown.
Return the pieces of fried rabbit to the multicooker bowl. Stir.
Dissolve tomato paste warm drinking water. Add salt and spices. Pour into the slow cooker. If using tomatoes canned in their own juice, peel them if necessary. Mash with a fork or grind in a blender. Cook in the “Extinguishing” mode for 40-60 minutes (depending on the power and features of the device).
Serve the finished meat along with stewed vegetables and gravy. It turns out to be the softest and easily separates from the bone.

Housewives do not often prepare rabbit dishes. Perhaps because it is rarely on sale. But those who care about their health try to include rabbit meat in their diet more often.

This meat is rich in calcium, magnesium, phosphorus, iron and other trace elements that the body needs to maintain health. Rabbit meat contains vitamins PP, B1, B2, B6, B12, E.

Rabbit has white tender meat, which is almost 90% digestible, so nutritionists recommend including it in children's menus.

But, despite its apparent simplicity, cooking rabbit meat has its own nuances. Only by taking them into account can you get soft, tasty meat that will have no rabbit smell.

Subtleties of cooking rabbit meat so that the meat is soft and juicy

The most delicious meat is from young rabbits. Usually their weight is no more than 1.5 kg.
You should not buy a rabbit if its carcass is weathered or covered in blood. It should be smooth and pale pink in color.
Usually, whole rabbit meat is not cooked. The front and back parts of the carcass are designed for different types dishes.
The posterior part includes everything below the last lumbar vertebra. There is less connective tissue, so this meat is fried or baked.
The front part of the carcass is suitable for boiling, stewing or making stews.
To remove the specific smell, rabbit meat is often marinated, especially if it is old. For the marinade, vinegar, wine, whey, kefir are used with the addition of various spices and herbs.
The main ingredients for the marinade are bay leaf, pepper, onion, salt, parsley, and garlic. Fans of spicy flavors add coriander, cloves, cinnamon, nutmeg, thyme, juniper berries, dill and others to the marinade. herbs to taste.
Young rabbit meat can be soaked in water without vinegar to get rid of the blood, which makes the meat dark. This is especially true for hare meat, which must not only be soaked in water, but also marinated for 5 hours to 3 days.
Young rabbit meat is not marinated for frying if aromatic herbs and garlic are used.
The rabbit cooks very quickly. Young meat from the back of the carcass will be ready in 30-35 minutes. Old meat is cooked for about an hour. Rabbit meat, cut into small pieces and fried in a frying pan, will become soft in 10-15 minutes.

Chakhokhbili from rabbit

Ingredients:

rabbit meat – 1 kg;
fat – 120 g;
onions – 3 pcs.;
fresh tomatoes – 2 pcs.;
lemon – 0.5 pcs.;
wine – 100 ml;
sugar – 30 g;
vinegar – 60 g;
tomato paste – 60 g;
broth – 300 ml;
herbs, salt and spices - to taste.

Cooking method

The rabbit is chopped into pieces weighing 50 g and fried in fat (60 g) until golden brown.
Salt, add tomato paste, pepper, pour in broth and simmer over low heat for 40-50 minutes.
The onion is chopped and sauteed in the remaining fat. Sprinkle it with sugar and mix. Pour in vinegar and simmer until it evaporates.
Place the onion in the bowl with the rabbit and add the tomatoes.
Everything is poured with wine and simmered until the meat is cooked.
When serving, garnish with a slice of lemon and sprinkle with chopped herbs.

Rabbit stew

Ingredients:

rabbit – 1 pc.;
fat – 70 g;
potatoes – 1 kg;
onions – 2 pcs.;
carrots – 1 pc.;
parsley – 80 g;
fresh tomatoes – 3 pcs.;
flour – 1 tbsp. l.;
salt – 20 g;
ground pepper - a pinch;
cloves - 2 buds;
bay leaf – 2 pcs.;
dill and parsley - a bunch;
chopped greens - to taste.

Cooking method

The rabbit is chopped into pieces together with the bones and fried in fat until golden brown. Salted.
Cut carrots into slices. Chop the onion and parsley root. Vegetables are added to the meat and fried all together.
Sprinkle with flour, add sliced tomatoes, spices, and a tied bunch of herbs.
Pour in hot broth.
Potatoes are cut into thick slices, dipped into the broth, and stirred.
Simmer, covering with a lid, until the meat is cooked.
A bunch of greens are taken out, and the meat and vegetables are placed on a plate and sprinkled with fresh herbs.

Rabbit stewed with prunes

Ingredients:

rabbit – 1 pc.;
fat – 90 g;
tomato sauce or ketchup – 450 g;
prunes – 500 g.

3% vinegar – 150 g;
cinnamon - a pinch;
cloves - 2 buds;
bay leaf – 2 pcs.;
ground black pepper – 0.1 tsp;
sugar – 10 g;
salt – 10 g;
greens – 20 g.

Cooking method

Prepare the marinade. To do this, mix vinegar with all the spices and bring to a boil. Cool. Add greens.
The rabbit carcass is cut into portions and poured with marinade. Stand for 6 hours.
The marinade is drained, and the pieces of meat are lightly dried and then fried in fat until golden brown.
Pour in tomato sauce, add washed prunes and simmer until done.

Rabbit in a pot

Ingredients:

rabbit fillet – 750 g;
pork – 250 g;
onions – 3 pcs.;
dried rye bread – 50 g;
meat broth – 400 ml;
paprika – 15 g;
flour – 50 g;
table wine – 150 ml;
salt and pepper - to taste.

Cooking method

The rabbit fillet is cut into slices, sprinkled with spices and breaded in flour.
The pork is cut into slices, salted and peppered.
Finely chop the onion.
The bread is crushed into crumbs.
Pork, onions, rabbit meat, and rye crumbs are placed alternately in the pot. The layers are repeated in the same sequence.
Pour in broth and wine, not reaching the top 1/4 of the height of the pot.
Cover with a lid and place in the oven. Heat to 180° and simmer for 1-1.5 hours. The pot can be replaced with cast iron. In this case, cook on the stove at low simmer.

Rabbit pilaf (dietary)

Ingredients:

rabbit (front) – 300 g;
butter – 40 g;
rice – 120 g;
onion – 1 pc.;
bay leaf – 1-2 pcs.;
Kishmish – 20 g.

Cooking method

The rabbit is cut into portions.
Finely chop the onion.
The meat is fried together with onions in oil.
Place the meat and onions in a saucepan and pour hot water so that it only covers the meat halfway. Add bay leaf and simmer until half cooked.
Add washed rice and sultanas. Fill everything with hot water. The mass should be covered by 1 cm.
Cover with a lid and simmer over low heat until the water has evaporated and the rice is cooked.

Minced steamed rabbit cutlets

Ingredients:

rabbit – 250 g;
white bread – 50 g;
milk – 50 g;
butter – 30 g;
salt - to taste.

Cooking method

The rabbit fillet is twisted through a meat grinder.
Stale white bread is soaked in milk, mixed with minced meat, which is again passed through a meat grinder.
Add softened butter, salt and beat everything thoroughly.
Cut the cutlets with wet hands.
Place in a steamer bowl and steam for 20-25 minutes.

Fried rabbit (dietary)

Ingredients:

vegetable oil – 50 g;
onions – 3 pcs.;
carrots – 1 pc.;
butter – 50 g;
salt to taste.

Cooking method

The processed rear part of the rabbit is salted and placed on a baking sheet.
Onions are cut into rings, carrots into thin slices.
Vegetables are laid out around the rabbit. Water with vegetable oil.
Place in the oven and fry at 200° until done. To prevent the meat from drying out, it is periodically watered with rendered juice and fat.
The finished meat is cut into pieces and poured with melted butter.

Fried rabbit with smoked brisket

Ingredients:

rabbit – 500 g;
smoked pork belly – 50 g;
sour cream – 2 tbsp. l.;
butter – 30 g;
salt and pepper - to taste.

Cooking method

The hind legs of the rabbit are stuffed with chopped smoked brisket, salted and coated with sour cream.
Place on a baking sheet greased with oil.
Place in an oven heated to 200° and fry, pouring over the rendered juice and fat, for about an hour.
Served with vegetables, lingonberries, cabbage, and herbs.

Rabbit with potatoes and vegetables

Ingredients:

rabbit (back) – 600 g;
garlic – 3 cloves;
paprika – 1 tbsp. l.;
potatoes – 500 g;
vegetable oil – 50 g;
onion – 1 pc.;
bell pepper – 1 pc.;
ground pepper, rosemary - to taste;
bay leaf – 1 pc.;
table wine or broth – 100 ml.

Cooking method

The rabbit is cut into portions.
Mixed vegetable oil, paprika, crushed garlic, pepper, rosemary, bay leaf.
Rub the meat with this mixture and put it in the refrigerator overnight.
Place meat, thinly sliced potatoes, onion rings, and narrow slices of bell pepper on a baking sheet.
Place in the oven and bake for about an hour at 200°.
To prevent the meat from becoming dry, it is poured with wine or broth.

Rabbit in beer

Ingredients:

rabbit – 1 pc.;
light beer – 500 ml;
onions – 2 pcs.;
salt - to taste;
mixture of peppers - to taste;
rosemary - to taste;
vegetable oil – 50 g.

Cooking method

The carcass is cut into pieces and washed.
Beer is poured into the pan, onions cut into rings and all the spices are added.
Place on fire and bring to a boil. Cool.
The marinade is poured over the rabbit pieces and placed in the refrigerator for several hours.
Take out the meat and dry it on a napkin.
Fry in oil until golden brown.
Pour in the marinade and simmer at low boil under the lid for 50-60 minutes.
The finished meat is sprinkled with herbs and served with any side dish.

Rabbit in the oven (in foil)

Ingredients:

rabbit leg (back) – 1 pc.;
garlic – 3 cloves;
vegetable oil – 50 g;
salt - to taste;
seasoning for meat – 0.5 tsp;
ground pepper - to taste.

Cooking method

Rabbit meat is washed in cold water.
Mix salt and spices. Rub the leg with them and leave to marinate for 3-4 hours.
Cover the baking sheet with two layers of foil (crosswise) and place the leg.
Drizzle with oil and seal well.
Bake at 180-200° for fifty minutes.
To create a golden brown crust on the meat, open the foil and put the baking sheet in the oven for another 10 minutes.

Rabbit in French

Ingredients:

rabbit (front) – 1 pc.;
smoked brisket – 150 g;
onions – 3 pcs.;
fat – 50 g;
red wine – 150 ml;
bay leaf – 1 pc.;
peppercorns – 10 pcs.;
red pepper – 0.2 tsp;
salt - to taste;
parsley.

Cooking method

The rabbit is cut into pieces and washed in cold water.
Fry in fat until golden brown.
Cut the onion into large cubes, and the brisket into thick slices. Add them to the meat and simmer everything together under a lid over low heat.
Add spices and pour wine. Cook until the meat is soft.

Rabbit jellied meat

Ingredients:

rabbit – 1 pc.;
onion – 1 pc.;
carrots – 1 pc.;
gelatin – 15 g;
salt - to taste;
peppercorns – 10 pcs.;
broth – 1.5 l.

Cooking method

The rabbit is washed well, cut into pieces and placed in a pan.
Fill with water, bring to a boil, skim off the foam.
Add unpeeled onion, carrots and spices to the broth.
Cook for about two hours.
Gelatin is poured with water and left to swell.
As soon as the carrots are cooked, take them out and cool.
The rabbit meat is removed from the broth and the meat is separated from the bones.
Place into molds. Carrots are cut into slices and added to the meat.
Gelatin is dissolved in hot broth, filtered and the meat is poured into molds. As soon as the jellied meat has cooled, put it in the refrigerator, but not in the freezer.
The form with the cooled jellied meat is immersed for a few seconds in hot water and tip onto a flat plate.

The list of rabbit recipes is endless. Moreover, they are all so different that even a sophisticated gourmet will find a suitable dish among all this splendor.