Stewed rabbit: recipes. Stewed rabbit with carrots and onions How to stew rabbit with onions and carrots

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

21 Mar 2017

Content

Dietary, tasty and healthy rabbit meat is a sought-after and satisfying product that is prepared in many families. The carcass is fried, baked, but more often stewed. There are many options for preparing stewed rabbit in the oven, on the stove, or in a slow cooker.

How to put out a rabbit

Rabbit meat is much healthier than chicken, turkey, pork, and beef. If you perform a competent heat treatment, then 90 percent of the nutrients will be retained in the meat. To properly stew a rabbit, you need to know a few basic rules. This meat often has a specific aroma that can be eliminated by soaking (in water, vinegar, milk, wine).

First, the carcass is cut into portions (in half along the waist, and then into pieces of the desired size). It is recommended to chop the bones with one blow, otherwise the meat will end up with splinters. It is better to stew rabbit meat in sour cream (cream), wine (red or white), and broth. You can add different vegetables to the dish. To enhance taste qualities seasonings, spices, spices are used. Stewing the rabbit is done on the stove, in the oven or in the slow cooker.

How to stew a rabbit so that the meat is tender

Delicious meat dish served on family lunch or dinner, and also prepared for holidays. It's easy to stew a rabbit so that the meat is tender. The main secret to preparing tender, appetizing lean meat is marinating. Soaking rabbit meat allows you to get rid of the specific smell, improve the taste and significantly soften the pieces of the carcass.

The sauce is made from wine, sour cream, whey, olive oil, wine vinegar or mineral water. If the rabbit is young (the meat is light pink), then it is marinated in water with spices. When the animal is more than 6 months old (dark meat), the fresh carcass is soaked in milk, vinegar or whey. You can add salt and ground black pepper. If you buy rabbit meat, you won’t need marinade (it itself is tender and does not have an unpleasant odor).

In a slow cooker

A multicooker can significantly save cooking time and simplify the culinary process. You just need to put the ingredients in the bowl, select the desired mode and wait for the signal. Stewed rabbit in a slow cooker is an ideal option for people with minimal culinary knowledge. Two programs are used to create a dish. First, “Frying” (“Baking”, “Steaming”, “Express”) is launched, and then “Stewing”.

In the oven

Another good, convenient option for a hearty and healthy dinner- meat cooked in the oven. You can use a deep frying pan, a baking dish with high sides, pots made of heat-resistant material, or a saucepan. The duration of cooking depends on the age of the animal. A young rabbit stewed in the oven will be ready in 30-40 minutes, and more “adult” meat – in 2 hours. Before preparing stewed rabbit meat in the oven, it is recommended to fry the pieces of rabbit meat in a frying pan.

Stewed rabbit recipe

Today there are a large number of recipes for stewed rabbit. The meat is made with vegetables (potatoes, cabbage, carrots) and even fruits (apples, oranges). Add mushrooms, fresh herbs, and all kinds of seasonings. Serve with side dishes, sauces, salads. Below are the most popular methods for preparing stewed rabbit meat.

In sour cream

Number of servings: 4 persons.
Calorie content: 200 kcal.
Purpose: lunch, dinner.
Cuisine: Russian, European.
Difficulty: above average.

If you want to please and pleasantly surprise your family with healthy and tasty food, then you should cook rabbit stewed in sour cream. This recipe involves using a few ingredients and a slow cooker. Even a novice cook can make such a fragrant, appetizing dish. The meat is pre-soaked in wine vinegar or mineral water for several hours.

Ingredients:

rabbit – 1 carcass;
onion – 1 head;
sour cream – 300 g;
salt, ground black pepper;
bay leaf - 3 pieces.

Cooking method:

Place the marinated carcass, cut into portions, into a deep bowl.
Grease each piece well with sour cream, salt and pepper. Mix thoroughly.
Place the rabbit meat in a multi-cooker bowl.
Chop the onion into rings and send it to the meat along with the bay leaves.
Add a glass of boiled water.
Set the “Extinguishing” program for 2 hours and close the lid.
Stewed rabbit in sour cream served with fresh vegetable salad and mashed potatoes.

With vegetables

Calorie content: 112 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty: above average.

The next recipe for an appetizing and incredibly tasty lunch is rabbit stewed with vegetables. You will need simple and affordable components that can be bought at any store. You can take any vegetables: potatoes, carrots, lettuce peppers, and so on. For the gravy, cream (preferably homemade) and dry white wine are used. It is recommended to cook rabbit fillet in pots.

Ingredients:

rabbit meat – 500 g;
onion – 1 piece;
carrot – 1 pc.;
salad pepper - 1 pc.;
water – 0.5 liters;
wine vinegar - 2 tbsp. l.;
potatoes – 4 pcs.;
vegetable oil – 2 tbsp. spoons;
cream – 500 g;
dry white wine – 1 glass;
salt, ground black pepper;
bay leaf.

Cooking method:

Divide the rabbit into portions.
Dilute vinegar with water, soak the meat in this marinade (2 hours).
Chop the onion into half rings, carrots into slices, pepper into random pieces.
Peel the potatoes and cut into thin slices.
Remove the rabbit meat from the marinade and let it dry. Fry the pieces in oil until half cooked.
Place meat in pots.
Sauté carrots and onions, combine with potatoes and sweet pepper. Add salt, pepper, mix thoroughly.
Place the vegetable “cap” on top of the meat.
Place bay leaves in pots, pour cream over each portion (you can dilute it a little with warm boiled water).
Cover the containers with lids, but loosely.
Place the dish in the oven for an hour (at 180 degrees).
Serve directly in pots or place on plates.

In sour cream with potatoes

Cooking time: 1.5-2 hours.
Number of servings: 4 persons.
Calorie content: 158 kcal.
Purpose: dinner.
Cuisine: Russian, European.
Difficulty: medium.

A very nutritious, but low-calorie dish - rabbit stewed in sour cream with potatoes. To cook delicious dinner, the main thing is to take fresh meat, homemade sour cream (or cream), vegetables and Italian herbs. If you follow the recipe exactly, you will get tender, aromatic rabbit meat with gravy. Stewed rabbit served with fresh tomatoes and cucumbers.

Ingredients:

female rabbit – 1.5-2 kg;
potatoes – 4 pcs.;
pitted prunes – 10 pcs.;
sour cream – 200 ml;
onion – 1 head;
Provençal herbs;
salt, pepper

Cooking method:

Cut the onion into half rings and fry until transparent. Place in a prepared cauldron.
Cut the carcass into portions, add salt, add black pepper, and also fry in oil.
Pour boiling water over the prunes to soften them. Cut into pieces.
Peel the potatoes and cut into large cubes.
Place meat, potatoes, and prunes into a cauldron or duck pot. Sprinkle the food with herbs and add a little salt.
Dilute the sour cream with water and pour over the ingredients so that the sauce covers them completely.
Place on high heat. After boiling, reduce it to low and simmer for half an hour.

With vegetables in sour cream

Cooking time: 2 hours.
Number of servings: 4 persons.
Calorie content: 205 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty: above average.

The next option for preparing lean meat is rabbit stewed with vegetables in sour cream. The carcass should first be marinated in wine vinegar or milk, and then cut into portions. Rabbit meat plus tender appetizing sour cream sauce- this will not leave anyone indifferent. Pepper and garlic add piquancy to the dish, and vegetables are needed to enhance the taste.

Ingredients:

rabbit meat – 500 g;
homemade sour cream – 250 ml;
carrot – 1 pc.;
onion – 1 pc.;
garlic – 3 cloves;
sunflower oil – 3 tbsp. l.;
bay leaf – 4 pcs.;
salt, spices - to taste.

Cooking method:

Fry the pre-marinated rabbit in oil until golden brown. Place in a saucepan or heatproof pan.
Chop the carrots and onions into thin strips. Send to meat.
Pour boiling water over the ingredients, add salt, spices and bay leaves.
Simmer the rabbit meat over low heat for an hour and a half.
Then sprinkle the dish with chopped garlic and sour cream.
Cook for another 20 minutes.
Before serving, decorate with herbs.

With cabbage

Cooking time: 3-4 hours.
Number of servings: 4 persons.
Calorie content: 60 kcal.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: above average.

Fans will definitely like this option. proper nutrition and people on a diet. Rabbit stewed with cabbage turns out incredibly tasty and satisfying. The recipe uses a carcass, two types of cabbage, fresh tomatoes, seasonings and spices. Juicy and healthy rabbit meat with vegetables will delight even the pickiest gourmet.

Ingredients:

rabbit meat – 1.5 kg;
Beijing and cauliflower– 500 g each;
onions – 3 heads;
tomatoes – 3 pcs.;
carrots – 2 pcs.;
fresh parsley - 1 bunch;
basil – 4 leaves;
salt, ground black pepper, paprika.

Cooking method:

Cut the meat into pieces, soak in water with vinegar or wine.
Cut the onions into thin rings and evenly cover the bottom of the cauldron.
Place rabbit pieces on top. Sprinkle with salt, pepper, paprika.
Chinese cabbage crumble into strips, and divide the colored one into small inflorescences. Add to the meat in layers.
Next, add carrots, chopped on a coarse grater.
Pour boiling water over the tomatoes, peel them, and cut into large pieces.
Using a blender, make a sauce from tomatoes, parsley and basil. Pour the resulting mixture into the contents of the cauldron.
Add 2 glasses of water. Boil.
Simmer the rabbit with cabbage for about 3 hours over low heat.
Let the dish sit for 1 hour before serving.

In wine

Cooking time: 2-3 hours.
Number of servings: 3-4 persons.
Calorie content: 113 kcal.
Purpose: dinner.
Cuisine: Russian, European.
Difficulty: above average.

If you need to surprise your guests with a new, interesting dish, then you should cook rabbit stewed in wine. This original homemade treat is distinguished by its rich taste and appetizing aroma. It is better to use dry white wine for stewing meat because it has fewer calories. The cooking process takes relatively little time, but it's worth it.

Ingredients:

rabbit or female rabbit meat – 1200 g;
tomatoes – 3 pcs.;
dry white wine – 500 g;
onions and leeks - 1 pc.;
garlic – 2 cloves;
vegetable oil – 4 tbsp. spoons;
coriander, oregano - 1 tbsp. l.;
salt, pepper

Cooking method:

Soak the meat in milk or whey in advance.
Cut the onion into rings, tomatoes into cubes.
Pour oil into a saucepan with a heat-resistant bottom and add spices. Warm up for a few minutes.
Add vegetables and pieces of meat. Pour in the wine. Leave for half an hour with the lid closed.
Pour water over the food until it covers it completely.
Simmer the rabbit for about 60 minutes over low heat. 5 minutes before the end of cooking, add chopped garlic.
Leave for 30 minutes and serve.

In cream

Cooking time: 3 hours.
Number of servings: 5-6 persons.
Calorie content: 214 kcal.
Purpose: lunch.
Cuisine: Russian.
Difficulty: above average.

A very tasty, popular treat for a festive feast is rabbit stewed in cream. Creamy mushroom sauce goes perfectly with tender dietary meat. It is advisable to serve this dish with mashed potatoes, spaghetti or any porridge. Rabbit meat is decorated with fresh celery, dill or parsley. Champignons or porcini mushrooms are excellent mushrooms.

Ingredients:

rabbit carcass – 1 pc.;
cream (10%) – 200 g;
onion – 1 pc.;
champignons – 200 g;
carrot – 1 pc.;
parsley root;
lemon juice – 2 tbsp. l.;
butter– 50 g;
nutmeg - a pinch;
salt, pepper

Cooking method:

Rub the marinated rabbit pieces with salt and pepper.
Chop the onion, carrot and parsley root into strips.
Fry the rabbit meat in melted butter and transfer it to the duckling pan.
Saute vegetables and mushrooms, cut into slices, in the remaining oil.
Combine all ingredients, salt and pepper.
Pour the contents of the saucepan with cream. Simmer over low heat for one hour.
Then add lemon juice and nuts to the dish.
Before serving, let sit for a little while with the lid closed.

To get stunning results and deliciously stew a rabbit, you should pay attention to the advice of experienced chefs:

To prevent the meat from becoming too dry, you need to simmer it under a lid or cover it with foil.
Before stewing, it is recommended to fry the rabbit meat a little in oil (butter or sunflower). The dish will be softer.
When cutting up a carcass, you don’t have to remove all the fat from it. Let its small part add tenderness to the meat, the rabbit will not be tough and very tasty.
It is necessary to cook rabbit meat exclusively over low heat (let it boil before) so as not to destroy the fragile meat fibers and not end up with porridge instead of a beautiful treat.
The most successful spices for rabbit meat are cloves, garlic, rosemary, black or red pepper (paprika), basil, dill or parsley sprigs.
The optimal cooking time for meat is 40-60 minutes. If the animal is older than 6 months, the cooking process may take up to 2-3 hours.

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Stewed rabbit: recipes

Calories: Not specified
Cooking time: Not specified

As you know, rabbit meat is very soft, tender and dietary. This fact is known not only to culinary specialists all over the world, but also to famous comedians. But in our recipe for stewed rabbit in sour cream and tomato, we will not talk about the qualities of this type of meat, but about how to cook it correctly. In fact, there is nothing complicated in cooking rabbit, and the main secret lies in its long stewing and pre-frying over high heat. So, let's talk to you in more detail about how to cook a tender, delicious rabbit with thick gravy and vegetables - wonderful or another holiday.

Ingredients:

- rabbit meat – 0.5 kg;
- carrots – 1 pc. large size;
- onions – 2 pcs. medium size;
- butter – 30 g;
- vegetable oil – 1 tbsp. l.;
- sour cream – 150 g;
- tomato paste – 2 tbsp. l.;
- purified water – 1 tbsp.;
- salt – 1 tsp;
- ground black pepper – 3/4 tsp;
- Provençal herbs – a pinch.

How to cook with photos step by step

1. Cut a part of a rabbit carcass weighing about 500 g into small pieces, wash, dry, rub with salt and pepper. If time permits, refrigerate the meat for about 30 minutes. Well, if you don’t have time, you can cook right away.

2. While the rabbit is marinating, you can work on other ingredients of the dish, that is, vegetables. By the way, tender rabbit meat goes well with many vegetables, so we highly recommend you try it. Well, our stewed rabbit, the recipe for which we offer, will simmer with carrots and onions. Therefore, you need to choose large, bright carrots, wash them, peel them and cut them into thin slices.

3. Now it’s the onion’s turn. Peel, rinse and cut several small onions into thin half rings.

4. Heat a small amount of odorless vegetable oil in a frying pan and add a piece of butter. It is not recommended to use butter alone, because... it begins to burn very quickly and emit an unpleasant odor. When the butter is melted, add the rabbit pieces to the pan.

5. Over high heat, fry the meat on both sides until golden brown. Thanks to this procedure, the stewed rabbit with carrots and onions will turn out tender, soft, and the pieces of meat will keep their shape well.

6. Place some of the onions and carrots on the bottom of a thick-walled pan or cauldron, place the meat on top and cover it with the remaining vegetables.

7. Pour water into the frying pan with oil in which the rabbit was fried, add Provençal herbs and bring to a boil.

8. Pour the resulting “broth” over the meat and vegetables, add sour cream and tomato paste, and then put on medium heat. The liquid should completely cover the meat and vegetables, so you can add a little water if necessary. Then bring everything to a boil, cover with a lid, leaving a small hole for steam to escape, and reduce the heating intensity. Cook the rabbit, stewed with vegetables, for 1.5-2 hours on the lowest heat.
You can serve rabbit stewed in sour cream and tomato with boiled or fried large slices of potatoes. A light vegetable salad is also perfect as a side dish for this tender meat.

We hope our photo recipe for stewed rabbit with vegetables will help you prepare a delicious and satisfying dinner for the whole family.

Bon appetit!

The most tender rabbit in sour cream with onions, carrots and spices is very simple to prepare and the main thing is not to rush while preparing this dish. Cook the rabbit over low heat, except for the initial frying of the rabbit pieces.

Preparing rabbit meat.

We start cooking the rabbit by preparing the rabbit meat, first rinse it in cold water, cut off the remaining fat and other parts you don’t like. If you don't like the smell of the rabbit, then you can soak it in a weak solution of food vinegar for about one hour.

Then we cut the rabbit into pieces and dry them, placing them on paper napkins.

Fry the rabbit.

Heat a frying pan with refined deodorized sunflower oil, the amount of oil should be small.

Fry the rabbit pieces over high heat and place them either in the same frying pan or in another container, pan or cauldron. In a cauldron, the rabbit in sour cream with onions, carrots, and spices turns out to be the most juicy and tasty.

We stew the rabbit.

Peel the onion, chop it and add it to the rabbit meat, continue to fry the rabbit together with the onion until the juice releases.

Close the container with the rabbit meat with a lid, reduce the heat to the minimum possible and simmer for at least one hour.

We wash, peel and cut the carrots into strips, add them, after an hour, to the rabbit meat and onions. Add table salt, ground black pepper or black peppercorns, and if desired, you can add a couple of bay leaves.

We continue to simmer until the carrots are soft.

The carrots have become soft, which means it’s time for sour cream. Add sour cream to the rabbit meat and vegetables, mix, close the lid and heat for another twenty minutes.

Place the rabbit meat on plates and serve the rabbit dish in sour cream with onions, carrots and spices on the table!

For the second course Rabbit in sour cream with onions, carrots and spices, we purchase:

- rabbit (half carcass)

- onion (one head)

- carrot

- sour cream (two hundred and fifty milliliters)

- table salt (to taste)

- ground black pepper or black peppercorns

- bay leaf

Wash and dry.