How to cook rabbit front legs. Rabbit Dishes

26.05.2022 Egg dishes

A real table decoration is a rabbit in sour cream, baked in the oven! Dietary meat and incredibly delicate taste.

A simple recipe for tender rabbit stewed in sour cream will appeal not only to connoisseurs of tasty and healthy food, but also to novice housewives. The recipe for this dish is so versatile that it can be customized to suit any cooking conditions. You can cook rabbit meat deliciously and quickly with your own hands both in an oven in pots or in a large baking dish, and in a slow cooker, pressure cooker, microwave oven, or simply on the stove in a frying pan, cauldron or roaster.

Rabbit stewed in sour cream with vegetables is a win-win option for cooking delicious meat. During cooking, rabbit meat is soaked with onion and carrot juice, and, if desired, also with potatoes, mushrooms, prunes, garlic and other ingredients that can be added at your discretion. Sour cream gives the meat a special creamy aroma and flavor, and the acid contained in the lactic acid product helps to further soften the meat fibers. By the way, if you come across not the youngest rabbit, then it must first be soaked in order for the fillet to become more saturated and soft. Meat pieces are most often marinated in a weak vinegar solution, in wine, beer or mustard.

The classic recipe for rabbit stewed in sour cream takes no more than two hours to prepare. In addition, by placing food in the oven under the lid or in the sleeve for stewing, you can safely go about your business.

How to quickly and easily cook a delicious rabbit stew with sour cream and vegetables at home, you will be shown a step-by-step photo recipe.

rabbit meat - 1 carcass
carrots - 1 pc.
onion - 2 pcs
sweet and sour apple - 2 pcs
sour cream - 450 gr
bay leaf - 2 pcs
salt - to taste
vegetable oil - for frying

The rabbit meat should be thoroughly washed, dried with paper towels, and then cut into the desired pieces. You can cook meat on the bone or stew only fillets.

Sprinkle the chopped meat pieces with ground black pepper and medium-sized salt, then mix everything well.

Peel and rinse the onion, and then cut into cubes, quarters or half rings. If everyone in the household loves onions, then the portion of the vegetable can be doubled.

Peel and wash the carrots, and then grate on the large-mesh side of the grater.

Before stewing, rabbit meat can be additionally lightly fried. To do this, heat the pan with the addition of vegetable refined oil and fry the pieces over medium heat on both sides until a light golden crust.

Immediately in a separate container, you can fry vegetables. First you need to place the onion in a preheated pan, sauté it, and then add the grated carrot to the onion and continue to fry until golden.

Place the fried rabbit meat tightly in a container that will serve as a baking dish.

Put the fried carrots and onions on top of the rabbit meat. If desired, you can add a little more salt and add rosemary and other favorite spices.

Rinse the apples in running water, cut into medium slices and peel the core.

Lay the chopped apples around the entire perimeter of the form on the roasted vegetables.

Dilute the sour cream a little with milk or water, add a little more salt and add ground pepper if it seems to you that the dish can be bland.

Pour the meat pieces and browned vegetables with sour cream sauce, place a few bay leaves on top.

Place the container with food in an oven preheated to 180 degrees Celsius and simmer under the lid for about 50 minutes. If the form does not provide a lid, then the top can be covered with foil and pinched tightly around the edges.

Juicy and fragrant dietary rabbit stewed in sour cream with carrots, apples and onions is ready. A side dish for such healthy and tasty meat is suitable in the form of fresh vegetable cuts, boiled or baked broccoli, asparagus, cauliflower, canned vegetables - such as peas, corn, cucumbers. Cereal porridges, boiled potatoes in pieces and pasta will also go well with meat. Before serving, it is advisable to decorate the dish with fresh herbs or a sprig of rosemary.

Recipe 2: rabbit in the oven with sour cream (step by step photos)

You can bake this meat dish in the oven and from a whole rabbit. You can add some elements, I became generous to accompany sour cream with cream. And some adjust, depending on the availability of certain spices at hand. I use Italian herbs. There are their French counterparts or just rosemary, I take them.

Today I want ground chili. But any hot pepper, as well as just ground black pepper, will fit perfectly into this baked rabbit recipe. I take sour cream and cream out of the refrigerator in advance to warm up. Otherwise, they may curl up during cooking.

For six rabbit thighs:

from two tablespoons of sour cream (any percentage of fat),
from 150 ml of cream (any percentage of fat),
two medium-sized onions,
carrots and sweet peppers,
from three to four tablespoons of vegetable (any) oil,
dried herbs, salt and chili - at your discretion.

I take out sweet peppers from the freezer (I have my own). I put it in a colander to move away from the ice.

Meat, peeled vegetables - carrots and onions - I wash and dry.

In this case, you do not need to cut the rabbit into portions. I only cut the thighs in half so that they fry faster and better.

I mix the oil with salt and chili, herbs.

I pour this mixture over the rabbit pieces, trying to make it evenly distributed over the meat.

And I send it to a hot pan to fry on both sides, achieving a slightly golden crust. Then I'll transfer it to a baking dish.

During this time, I will cut the onion with carrots into medium pieces.

In a pan, vegetables will be fried in the remnants of the meat sauce. First onion with carrots.

As soon as it becomes noticeable that the onion has become soft, as if transparent, I will add sweet pepper.

And when he becomes a full member of such a delicious company, I will pour the cream, stir the whole mass with sour cream.

It will also start to boil, I will transfer it to the rabbit to continue the cooking process.

All products are saturated with appetizing aromas, you can put them in the oven (180 degrees) for half an hour.

After which, I will shift the vegetables down. If the meat is on top, it will brown unusually beautifully during the hour that still has to stay in the oven.

Definitely give this dish a try - it's so easy! And our bon appetit is already waiting for the rabbit in sour cream.

Recipe 3: rabbit stewed in sour cream in the oven (step by step)

Delicious potato and rabbit casserole.

You can also cook a baked rabbit with eggs and crumbly rice, wheat or buckwheat porridge, boiled pasta, homemade noodles or beans.

Rabbit - 300-350 g
Onion - 1 pc.
Vegetable oil - 4 tbsp. spoons
Potatoes - 300-400 g
Salt - 0.5 tsp
Eggs - 2 pcs.
Sour cream - 50-100 g
Green onions - 3-4 pcs.
Ground black pepper - 1 pinch

How to bake a rabbit with an egg, sour cream and potatoes: cut the rabbit meat into portions, salt (0.25 tsp).

Peel and cut the onion.

In a skillet, heat 1 tbsp. a spoonful of vegetable oil. Add the onion and sauté, stirring occasionally, until soft (3 minutes over medium heat).

In a skillet, heat 2 tbsp. tablespoons of vegetable oil, lay out the meat. Fry over high heat until golden brown (10 minutes), turning the pieces as needed.

Turn on the oven. Put the onion and hind legs and kidney part of the carcass in the form, cover with foil. Roast in an oven until tender at medium temperature (40 minutes at 190 degrees).

While the rabbit is baking, boil the potatoes. To do this, wash it thoroughly, add water, cook for 30 minutes.

Cool the baked rabbit slightly. Then, separating the bones, cut the meat across the fibers into thin slices of 70-100 g per serving.

Peel potatoes and cut into slices.

Grease the pan with vegetable oil (1 tablespoon). Put a layer of boiled potato slices on the bottom of a portioned frying pan, greased with oil.

On them are slices of meat.

Top with potato slices again.

Chop the green onion.

Mix a raw egg with sour cream and finely chopped green bunch, salt (0.25 tsp).

Pour the meat with potatoes with this mixture and bake the rabbit with the egg in the oven (30 minutes at a temperature of 190 degrees).

Serve the rabbit baked with egg in the same pan in which it was baked. Sprinkle with freshly ground black pepper when serving.

Recipe 4: how to cook a rabbit in the oven in sour cream

Rabbit in the oven with sour cream is an excellent dish for the whole family, it can and should be cooked on the festive table. This rabbit meat has a delicate, delicate taste and looks very attractive. So, it's time to start cooking.

If you need to rid the meat of an unpleasant odor, then for this the carcass should be soaked in water. Additionally, marinating the meat is not required, since sour cream with spices will act as a marinade.

rabbit - 1.5-2 kg
carrots - 2 pcs
sour cream - 200 ml
salt, garlic, spices
potatoes - 2 kg

I cut the pre-soaked meat into portioned pieces and rub with spices and salt. I add squeezed through a press or finely chopped garlic.

After that, you can start marinating. To do this, coat the rabbit pieces with sour cream. So that the dish does not turn out too fatty, you can use low-fat sour cream or even yogurt. But, if you are not on a diet, then you should not underestimate the percentage of fat content of a fermented milk product, because the higher it is, the more tender the meat will be.

The rabbit, smeared with sour cream and garlic, is placed in the refrigerator for 3 hours. This will be enough time for the meat to soak in the marinade.

Since the rabbit will be baked in foil, we line the baking sheet with several sheets of foil and put the pickled pieces of rabbit meat on it, evenly distributing the meat over the baking sheet. Put a layer of chopped potatoes and carrot slices on top. Such a vegetable addition will save you from preparing a side dish and guarantee tenderness and juiciness of the meat.

I cover the upper part of the future dish with a layer of foil and carefully pinch the edges so that the vapors and juice do not escape and remain inside the dish. I put a baking sheet with a semi-finished product in a heated to 220 deg. oven for 45 minutes.

Rabbit meat in sour cream, cooked in foil, will be very tender, literally steamed. To dry it a little and get a deliciously fried crust, 5 minutes before the end of the heat treatment, you can remove the top layer of foil and put the rabbit back in the oven.

This dish is prepared quickly, easily, and the result is always pleasing. Juicy meat combined with potatoes, carrots, which are soaked in sour cream sauce, tastes simply divine.

Recipe 5: cooking rabbit in the oven in sour cream

Rabbit in sour cream in the oven is a dish that will not leave anyone indifferent. It can be served as hot on the festive table.

Dietary rabbit meat is especially useful for restoring a weakened body for adults and children. The meat of a six-month-old rabbit is considered the most useful. It is quickly absorbed, practically devoid of cholesterol.

Rabbit meat promotes muscle building, despite being low in calories. It contains all the essential amino acids and, moreover, there are no allergens. Rabbit marinated in sour cream is easy to prepare. Prepare all necessary products.

Rabbit
Onion 3 pcs
Sour cream 100 grams
Garlic 2-3 cloves
Lemon 2 slices
Italian herbs
Salt pepper

Wash, cut into portions and soak the rabbit in clean water.

Cut onion into rings. Salt the meat, sprinkle with Italian herbs. They give the meat an unusual flavor. Sprinkle with salt to taste. Add pepper as desired.

Add sour cream.

Stir and leave to marinate for several hours, overnight.

Pour into a baking dish. I usually use fireproof glassware with a lid. It is healthier than aluminum foil. Chop the meat into thin slices of garlic. Place lemon slices on the side.

Cover with a lid, set the temperature to 200 °, baking time -50 - 60 minutes. During baking, you need to pour the meat a couple of times with the secreted juice.

We serve the rabbit with boiled potatoes, boiled rice and vegetable salad. Enjoy your meal!

Recipe 6: rabbit in the oven with potatoes and sour cream (with photo)

Rabbit meat is fried, stewed or baked in the oven, it is supplemented with vegetables, mushrooms and aromatic herbs. Especially tasty and juicy rabbit is obtained with potatoes and garlic in sour cream. The dish languishes in the oven for a long time, acquires an amazing creamy taste and aroma.

Rabbit (legs) 8 pcs.
Potatoes 1.5 kg.
Sour cream 20% 250 gr.
Garlic 5 cloves
Dill, green onion, parsley
Sunflower oil 2 tbsp. l.
Ground black pepper

Thoroughly wash the rabbit legs, sprinkle with salt, ground pepper, finely chopped garlic. We mix.

Peel the potatoes and cut into slices. Sprinkle the prepared potatoes with chopped parsley, salt, pepper and mix.

In a large heat-resistant form, spread the potato slices tightly to each other and place the rabbit in garlic on top.

In a bowl, whisk together sour cream, water (250 ml.) And oil. Pour the sour cream mixture over the rabbit and potatoes.

Close the form tightly with foil and send it to a preheated oven at 180 degrees for 1 hour 40 minutes.

30 minutes before cooking the rabbit with potatoes, open and bake until golden brown. We take out the most delicious fragrant rabbit with potatoes in sour cream, let it stand for 5 minutes, put it on plates and serve with vegetable salad and fresh bread.

Such a dish can be supplemented with carrots, onions and any spices to taste.

Recipe 7, step by step: rabbit in sour cream in the oven in the sleeve

rabbit meat - 1 pc;
carrots - 3 pcs;
onion - 2 pcs;
garlic - to taste;
lemon juice - 2 tbsp. spoons;
sour cream - 150 gr;
sunflower oil - 2 tbsp. spoons;
salt - to taste;
ground black pepper - to taste

We need the carcass of a whole rabbit. I fill it with water for two hours and soak it periodically changing the water. You need to soak in order to get rid of foreign odors. Then I cut the rabbit into portioned pieces.

For the marinade, we need such products. Juice of half a lemon, sour cream, garlic, onion, carrot, vegetable oil, salt, pepper.

Onion cut into half rings.

My carrots are not big. I cut it into slices.

Let's pickle the rabbit. We do not need onions and carrots yet. Rub individual pieces of rabbit with salt and pepper, then with sour cream and lemon juice. Coat well and mix. Add vegetable oil and mix well again. Let marinate for 3 hours.

For baking, we need a bag or a sleeve. To begin with, lay out 1/3 of the onion and carrot, then part of the rabbit, again the onion and carrot, and the rabbit. We spread it as if in layers so that the rabbit is saturated with juice and the taste of carrots and onions. We make holes on top of the package and put in a preheated oven to 200 degrees for 40 minutes.

We get our rabbit. We open the bag and put it back in the oven for 15 minutes so that the rabbit is well browned.

Again we get our rabbit. He's ready.

Cut potatoes into slices. Coat well with spices and put in a preheated oven for 50 minutes at 200 degrees.

Rabbit with potatoes.

INGREDIENTS

Rabbit 1 piece
Bow 2 Pieces
Garlic 5 Cloves
Broth or water 100 ml
White wine 150 ml
Mustard 100 ml
Sour cream 100 grams
Salt, pepper - to taste
Dry thyme 2 teaspoons
Fresh parsley - to taste

After cutting the rabbit, all the resulting pieces should be thoroughly rinsed and dried with a paper towel. Rub each piece well with salt and pepper.

Finely chop the garlic and cut the onion into thin half rings.

We put the pan on a small fire and fry the pieces in oil on both sides until golden brown.

Put the fried pieces on a plate.

Then, in the same pan, fry the onion until soft. It should acquire an appetizing brown hue.

Fry the onion for about 15 minutes, then add the garlic to it, fry, stirring for a few more minutes. Then pour in the wine, broth and put the mustard. Fire is kept to a minimum. Put the rabbit pieces back together, add the thyme. Cover with a lid and let simmer for about 50 minutes.

After stewing, we take out the meat and transfer it to a plate. We prepare the sauce next.

First, cook over high heat for about 5 minutes, bringing to a boil.

Then add sour cream and finely chopped greens, mix everything well. We remove the fire.

We return the rabbit back to the sauce, roll it and serve it to the table.

Braised rabbit legs
Stewed rabbit legs is a dish specially created for those who watch their body and weight, but love to eat deliciously. Rabbit meat is easy to digest and tastes just like pork 🙂

The most delicious part of the carcass are the legs. With proper preparation, they become divine: the meat is easily separated from the bone and has an indescribable aroma. But how to cook rabbit legs so that their meat does not remain tough and what ingredients, seasonings to use in the cooking process. About everything in order!

Cooking features

To prepare delicious rabbit legs, you need to follow some steps. Choose fresh and young meat. Pale pink color and weight up to 1.5 kg indicate its young age (up to 6 months). If it does not meet these standards, it is most likely old rabbit meat and the benefits of eating it will not be as high.

Decide on utensils. Ducklings and glassware are considered suitable for baking, a frying pan with thick walls will help to get a golden crust, and you can cook in any iron pan. Soak your feet. This process is not fast and can take up to 3 hours (changing clean fluid every hour). Why is soaking necessary? To remove the specific smell of game, to give the meat juiciness and tenderness.

Pickle. The action allows the meat to reveal all the notes of its taste, but the spices for pickling must be chosen correctly. The classic option is bay leaf, black and allspice peas, garlic and onions. The presence of coriander and basil will not be superfluous. You can cook rabbit feet deliciously with cinnamon, cloves and lemon. This is a gourmet combination. The basis can be: white wine, sour cream, cream, whey, kefir, wine vinegar, oil (olive) and other ingredients. The marinating time of the legs is no more than 1.5 hours, after which they must be washed in running water.

Soaking and rinsing the meat is not required if the main ingredient in the marinade is wine. And don't forget the salt! It is added to taste!

Cook. The time for each cooking method is different. For example, frying meat will take no more than 40 minutes, and stewing takes 60–80 minutes.

Each hostess chooses her own method and way of cooking rabbit legs, but the main condition is the choice of fresh and young meat, otherwise, the soaking and marinating time must be doubled.

Fried rabbit legs

* rabbit legs (4 pcs)

*garlic (half a head)

* margarine for frying (here it is debatable why butter is not allowed)

In a saucepan with water and vinegar (vinegar no more than 2 tablespoons), we put the rabbit meat so that the water completely covers the meat. We leave for 3 hours.

After the time has elapsed, remove the legs from the water and blot with a paper towel.

We mix pepper, salt, paprika and seasoning for chicken (I did not find seasoning for rabbit meat) And we also cut the garlic.

We stuff with garlic and coat all this stuff with a mixture of seasonings. And leave alone for 40-60 minutes. =)

We drown a third of a piece of margarine in a frying pan (I think half of the bar could have been melted)

We spread our legs, and fry over high heat on both sides until crusty.

We spread the legs in a saucepan, pour sour cream.

And on top we pour the fat on which the rabbit was fried.) (Unfortunately, I didn’t have carrots, but if you are the happy owners of this vegetable, then fry in the pan where the legs, carrots and onions were finely chopped and then put it in a saucepan )

Bring to a boil and put on a small fire, stew - languish, for 40-60 minutes.

And bon appetit. =)

Ingredients
4 rabbit legs
500g sour cream
garlic
spices
margarine
vinegar

For the second time in my life I tried to cook a rabbit, the first time it didn’t work out at all (I tried to bake a whole rabbit in the oven). Now I came across fresh rabbit legs in the market and decided to try again. I decided to choose a simpler recipe to start with (although I am a chef by education, I prefer to try cooking unfamiliar dishes from simple versions) and use your recipe, though changing it a little for myself. Soaking and seasonings left as you have, but did not stuff with garlic (I think it will work too sharply). After soaking, I didn’t stuff it and immediately fry it, but made a marinade: salt, pepper, paprika, lemon juice, olive oil, half a glass of dry white wine .. and then left it to marinate for 2 hours. I didn’t rule out garlic, just instead of stuffing, I crushed 4 cloves and fried it for a minute in the fat remaining after frying the legs (this is quite enough for a delicate garlic flavor), well, naturally sautéed onions with carrots in the same fat. Further according to the recipe (although I added a little more sour cream .. around 800 gr 15%. well, at the end a handful of chopped fresh herbs .. For a side dish, mashed potatoes with vegetable salad are ideal. Well, a glass of good white wine turned out to be very appropriate. The rabbit turned out awesome, I'll try other variations in the future

Fried rabbit legs
Fried rabbit legs - how to cook quickly, simply and tasty at home. Step by step recipe with photos, detailed description and ingredients.

Rabbit meat is not the most popular option for everyday cooking. This is due both to the rather high price and to the intricacies of cooking rabbit meat, which are not known to all housewives.

Nevertheless, this tender and very tasty meat has a high nutritional value, and therefore can significantly diversify the usual diet.

Most often, the rabbit is used for the preparation of dietary dishes, baby food. Its meat will be soft and juicy both when stewed in sour cream and when fried with a golden crust in a pan.

But it is baking in the oven that is the best method for preparing rabbit meat. So it retains the greatest amount of nutrients and provides a unique aroma and taste of the dish.

Not everyone knows how to properly cook a rabbit so that the meat is soft and tasty. However, there is nothing wrong with that. Moreover, you can take a ready-made recipe for baking a rabbit in the oven and put it into practice. There are many options and all are good in their own way.

You can bake a rabbit in pieces in foil and in a sleeve. Or whole in the oven, seasoning the meat with garlic, mayonnaise or sour cream. It will be an original decoration of the festive table. Today I am preparing a rabbit and I invite everyone to take part in this exciting event.

I advise you to remember one nuance: if the rabbit is no longer young and large enough, moreover, it was bought in a store, then it is better to soak such meat from 12 hours to a day.

The recipe for roasting a rabbit in the oven, in the sleeve

Any fermented milk product, cream, milk, wine or ordinary water is suitable as a medium for soaking. By the way, water for soaking should be used only if the rabbit meat is completely fresh. By changing the water several times, you will completely get rid of the blood and prepare the meat for baking.

The heat-resistant sleeve guarantees optimal, even cooking of the dish, while the meat does not dry out, does not burn and looks attractive.

This is a win-win option both for every day and for a holiday.

How to cook:

First, I soak the rabbit for 12 hours, constantly changing the water. Then, in order for the meat to be tender and soft, it is necessary to marinate it in a mixture of salt, pepper and soy sauce in the evening. For a whole carcass, 3 tablespoons of sauce is enough, add salt to taste.

After another 12 hours of marinating, the rabbit is ready to cook. The carcass must be cut into portioned pieces.

Be very careful with salt. After all, soy sauce is salty and mayonnaise too.

I also cut the pre-peeled and washed potatoes into small bars. And I mix all the vegetables with mayonnaise, salt and spices. Alternatively, you can replace mayonnaise with sour cream with mustard and cream.

Since the rabbit will be baked in the sleeve, it is necessary to prepare a special baking bag. We spread vegetables and pieces of meat mixed in it. The free end of the sleeve must be carefully tied or secured with a plastic holder, which is often attached to the sleeve itself in the package.

My oven is already heating up. I send a package with all this stuff into it and wait 50-60 minutes. The baking time depends on the power of the oven and on the size of the rabbit carcass itself.

After that, it remains only to get the finished dish and put it on plates. Tender, spicy, surprisingly soft meat is harmoniously added with a vegetable side dish. This dish is self-sufficient and does not require additional sauces. Great dinner or lunch is ready.

Very tasty bake rabbit with sour cream in the oven, in foil

Rabbit in the oven with sour cream is an excellent dish for the whole family, it can and should be cooked on the New Year's table. This rabbit meat has a delicate, delicate taste and looks very attractive. So, it's time to start cooking.

How to cook:

I cut the pre-soaked meat into portioned pieces and rub with spices and salt. I add squeezed through a press or finely chopped garlic.

The rabbit, smeared with sour cream and garlic, is placed in the refrigerator for 3 hours. This will be enough time for the meat to soak in the marinade.

This dish is prepared quickly, easily, and the result is always pleasing. Juicy meat combined with potatoes, carrots, which are soaked in sour cream sauce, tastes simply divine.

Spicy rabbit in the oven, in white wine

In this video, Janis shows you step by step how to cook rabbit marinated in white wine.

This is not just a dinner, but a full-fledged, restaurant dish.

Festive whole baked rabbit in the oven

Rabbit meat can be garnished with vegetables and rice, potatoes or any salad. This is a great dietary option for all family members. And what an unreal, gastronomic pleasure you will get, I hope to read about it in the comments to this article.

A whole rabbit baked in the oven is a great dish that will surprise guests and decorate the festive table. It is prepared with a minimum of additional ingredients, which will allow you to fully appreciate the taste of dietary meat.

How to cook:

To prepare such a dish, it is necessary to prepare rabbit meat for pickling and baking. This rabbit is young and we will not soak it for a long time. If you do not like the smell of a rabbit, then you can quickly get rid of it.

To do this, just put the carcass for one hour in cold water, adding a tablespoon of vinegar to it. After such preliminary preparation, the meat will be tender and soft, and its aroma will get rid of an unpleasant shade.

To begin with, I rub the carcass with spices.

Be sure to take dried basil, as this herb, combined with rabbit meat, gives the best effect.

To marinate the meat, add a little olive oil. If there is no olive, it does not matter, you can add any vegetable, preferably refined, so that the rabbit does not acquire an additional flavor. For pickling, the meat is sent to the refrigerator for 12 hours. After that, you can cook further.

I will bake the carcass in the oven on foil, so I cover the baking sheet with foil and grease with additional vegetable oil. On the foil, you need to lay the rabbit on its back, stretching the limbs as much as possible.

To close the semi-finished product on top with foil or not, decide for yourself. If the carcass is closed, the meat will turn out to be more tender and soft. And if the carcass is left without additional protection, then the meat will be covered with a crust on top.

We leave the prepared rabbit carcass in the oven, heated to 220 degrees, for 45 minutes.

If you will not be wrapping the rabbit in foil, do not forget to periodically water it with the secreted juice.

The finished dish can be served garnished with herbs, chopped vegetables and any herbs. Everything that can be added to fragrant and tasty rabbit meat.

Rabbit in the oven, baked with mushrooms in sour cream sauce

In this video, Tatyana shows cooking a rabbit in sour cream sauce with mushrooms. By the way, she also tells how not to make a mistake when buying a rabbit. And how to distinguish young rabbit meat from old.

As you can see, there are many recipes for cooking rabbit meat. Choose which one suits your family's tastes more and create with pleasure!

And I thank everyone who cooked with me today! If you liked these simple recipes, click on the social media buttons. So you save them on your page!

Previously, rabbits were sold whole. Now I noticed only legs for sale, in which there is more meat and less bones. Of course, the legs are more expensive in price. But cooking and eating them is a pleasure, compared to a whole carcass. The leg is the same size as a chicken leg. Yes, and the taste of the rabbit and chicken are similar. Only rabbit meat is more dietary. And in a stew, the rabbit will give odds to any chicken. I recommend stewing the rabbit, since rabbit meat is still a bit dry compared to chicken. Let's make a stew of rabbit legs with stewed vegetables.

Ingredients

rabbit legs - 3 pieces (550 g);
onion - 2 pieces (80 g);
carrots - 2 pieces (80 g);
pumpkin - 200 g;
potatoes - 6 pieces (400 g);
garlic - 2 cloves;
dried thyme - a pinch;
dried hot pepper - 1/2 piece;
butter - 1 tablespoon;
vegetable oil - 2 tablespoons;
dry white wine - 70 mg;
chicken broth - 2 cups;
salt, black pepper to taste.

Cooking

Wash rabbit legs and pat dry. Grate with salt and pepper. Leave for 30 minutes.

In a heavy-bottomed pan, heat the butter and vegetable oil, fry the legs on both sides until golden brown. Transfer the fried rabbit legs to a deep plate, cover with foil.

Deglaze the pan where the rabbit was fried with dry white wine (pour in the wine, bring to a boil and let it evaporate a little). Then add chicken broth. Dip the fried rabbit legs into the broth, salt, add finely chopped garlic, a pinch of dried thyme and dried hot pepper, bring to a boil again and simmer covered over low heat for 40 minutes.

Prepare vegetables. Peel onions, carrots, potatoes. Peel pumpkin, free from seeds. Coarsely chop all vegetables.

Taste the broth in a saucepan and, if necessary, straighten with salt. Add the prepared vegetables to the pot with the rabbit legs. Continue cooking for another 40 minutes at a low boil.

Rabbit meat is a dietary and very healthy meat.

It is rich in vitamins, calcium, proteins, phosphorus and iron.

Rabbit meat does not contain cholesterol.

Due to its 100% digestibility, it is indispensable in dietary and baby food.

How to cook a rabbit so that the meat is soft - the basic principles of cooking

Rabbit meat itself is juicy and tender meat, so cooking it is not difficult.

Each housewife has her own secrets and recipes for cooking rabbit meat. But the result should always be the same: the rabbit should be soft, tender and juicy. To do this, the rabbit carcass is pre-soaked or marinated. Without this, you can not get a juicy and tasty dish. The marinade is prepared on the basis of white wine, whey, wine vinegar, sour cream, mineral water or olive oil. Young rabbit meat is soaked in ordinary drinking water so that it does not lose its natural flavor.

It should be noted that the front, part of the carcass is mainly stewed or boiled, and the back is baked in the oven or fried.

To make the meat fragrant, it is seasoned with various spices. Cloves, celery, basil, thyme, rosemary and other spices are best suited for this.

Rabbit meat can be stewed, fried, steamed, boiled or baked.

Rabbit in sauce is the most common way to cook this meat. It is in this case that rabbit meat is soft and juicy. In this way, you can cook it in the oven or stew. The carcass is pre-marinated, then cut into pieces and lightly fried. The meat is laid out on a baking sheet and fried onions, carrots and garlic are added to it. Top the dish with salt, herbs, pepper and pour over the sauce. Bake the rabbit in the oven for 20 minutes.

How to cook a rabbit so that the meat is soft: Recipe 1. Rabbit stewed in sauce

50 ml of vegetable oil;

2 cloves of garlic;

1. We cut the carcass of the rabbit, wash it thoroughly under the tap and cut into portions. We dilute vinegar in water and soak pieces of meat in this solution. We leave the rabbit meat to marinate for an hour and a half.

2. Warm up the pan with oil well. We take the rabbit out of the marinade and lightly dry it with napkins. We shift the meat to the pan and fry it on both sides, six minutes on each.

3. We clean the onion head and chop it with thin quarter rings. Saute it in a separate frying pan until lightly browned.

4. In a deep cauldron, pour out the flour and lightly fry it until it starts to change color. Then we shift the meat and fried onions into the cauldron. Pour everything with drinking water so that it almost completely covers the meat, and add sour cream. Mix everything thoroughly until smooth. Pour in water gradually, constantly while stirring, so that lumps do not form.

5. Peel the garlic and finely chop. Add it to the sour cream sauce. Salt, mix again, cover with a lid and twist the fire to a minimum. Stew the rabbit for 45 minutes. Serve with boiled potatoes.

How to cook a rabbit so that the meat is soft: Recipe 2. Rabbit in mustard sauce

700 g portioned pieces of rabbit meat;

6 cloves of garlic;

15 g of Provence herbs;

80 ml of olive oil;

150 ml dry white wine;

2 bay leaves;

1 pinch of black peppercorns;

1 pc. leeks and shallots.

1. Cut the rabbit carcass and cut it into portions. Wash well, dry slightly, and brush each piece with mustard on all sides. Place the meat in a suitable dish.

2. Peel and cut the leek into quarters. Chop the peeled garlic cloves into thin slices. Mix two tablespoons of olive oil with wine in a separate plate, add Provencal herbs, bay leaf and black peppercorns. Put the onion and garlic in here as well. Stir the mixture thoroughly and pour over the rabbit meat. Leave to marinate overnight.

3. The next day, remove the rabbit from the marinade, soak the pieces with a napkin, salt and pepper the meat. Roll each piece in flour and fry in hot olive oil until lightly browned.

4. Transfer the rabbit to a heat-resistant dish and pour over the juice remaining after roasting and marinade. Cut the unpeeled shallots in half and place in a bowl. Send unpeeled cloves of garlic and rosemary here. Pour in the broth so that it half covers the meat and send the form to the oven preheated to 170 C. Bake for an hour and a half, turning occasionally and adding stock if necessary.

5. Transfer the finished rabbit to a serving dish. Add a spoonful of mustard to the remaining sauce, mix and bring it to a boil. Pour the rabbit meat with the resulting sauce. Serve with any side dish.

How to cook a rabbit so that the meat is soft: Recipe 3. Rabbit in beer

2 kg rabbit carcass;

2 liters of light beer;

vegetable oil - 80 ml;

6 cloves;

3 g black pepper;

flour - 70 g.

1. Cut the rabbit carcass into portions. Wash the meat under the tap and pat dry with a towel.

2. Peel and chop the onion into rings. Mix beer with vinegar, add cloves, rosemary and bay leaf. Put the onion in the marinade and put it on fire. As soon as it boils, twist the fire to medium and boil for about 20 minutes. Pour the rabbit meat with boiling marinade. Cool and refrigerate overnight.

3. Remove the rabbit pieces from the marinade and pat dry with a towel. Don't throw out the marinade!

4. Mix flour with pepper. Roll the rabbit pieces in this mixture and fry in well-heated oil for two minutes on each side. Transfer the fried meat to a cauldron.

5. Cut the bacon into small strips and fry it to the state of cracklings. Transfer the bacon to a plate.

6. Strain the marinade, leave a little onion in it and boil. Pour meat with boiling marinade, mix and simmer over low heat under the lid for an hour and a half.

7. Fry the remaining onion in bacon fat until soft. Send the bacon and onion to the cauldron. Turn off the heat and immediately pour in the cream. Mix and leave to infuse. Serve with potato garnish.

How to cook a rabbit so that the meat is soft: Recipe 4. Rabbit with creamy spicy sauce

3 g Tabasco sauce;

4 rabbit legs;

3 large onions;

1 large head of garlic;

100 ml soy sauce;

a pinch of nutmeg, Provence herbs and cumin;

1. Wash and dry the rabbit meat.

2. Peel and grind the onion and four cloves of garlic in a blender to a state of porridge. In a deep bowl, mix honey with soy sauce, Tabasco and cognac. Add onion-garlic gruel to the marinade and mix well.

3. Transfer the rabbit meat to the baking sleeve, adding the marinade to it. Tie both ends tightly and roll well on the table so that the marinade is evenly distributed over all the pieces. Transfer the sleeve to a heat-resistant form and send to marinate in the refrigerator overnight.

4. Remove the form with the rabbit, leave it for another two hours, then send it to bake for an hour and a half in the oven, preheating it to 180 C.

5. Fry the flour in a dry frying pan. Wash parsley and finely chop. Mince the garlic. Pour the flour into a saucepan, mix it with the cream, gradually pouring them in, and stirring so that there are no lumps. Put on fire, salt, add sesame seeds, parsley, mix and simmer over low heat, stirring constantly, for five minutes. Make sure the sauce doesn't boil.

6. Remove the rabbit from the oven, cut open the sleeve and transfer the meat to a plate. Pour juice from the sleeve and prepared sauce. Serve with a vegetable side dish.

How to cook a rabbit so that the meat is soft: Recipe 5. rabbit in sour cream

3 rabbit legs;

1 bunch of green cilantro and parsley;

1 large carrot;

garlic - 4 cloves.

1. Cut the legs of the rabbit along the joint in half. Finely chop the greens and peeled garlic.

2. Mix kefir with herbs and garlic. Pour rabbit meat with kefir mixture and leave to marinate for three hours.

3. Remove the meat from the marinade, salt and lightly fry it until golden brown.

4. Cut the peeled carrot into large circles. Chop the onion into thick half rings.

5. In the oil left over from frying the meat, fry the vegetables until lightly browned.

6. Put rabbit meat in a cauldron, add fried carrots and onions here.

7. Lightly dry the flour in a saucepan, pour half a glass of water over it and mix thoroughly. Add sour cream, salt and heat. If the sauce is thick, add a little more water. Pour the sauce over the contents of the cauldron and simmer over low heat for an hour and a half.

How to cook a rabbit so that the meat is soft: Recipe 6. Rabbit in wine with tomatoes

2 kg rabbit carcass;

black pepper and salt;

a glass of dry white wine;

1. Cut the rabbit carcass into pieces, wash and dry on a towel.

2. Wash the tomatoes and cut into slices. Garlic cloves, without peeling, crush with a knife.

3. In a frying pan, fry the rabbit until golden brown on both sides. Then pour in the wine and put a sprig of rosemary, garlic and tomatoes. Simmer for ten minutes without covering with a lid. Then cover with a lid and continue to simmer over moderate heat for another ten minutes.

4. Preheat the oven to 180 C. Transfer the meat, along with the sauce and vegetables, into a refractory form. Cover it with foil and put in the oven for a quarter of an hour. Transfer the cooked rabbit meat to a plate and pour over the sauce. Serve with a vegetable side dish.