Stewed rabbit in a slow cooker. Rabbit dishes in a slow cooker are tasty and healthy

06.03.2024 Egg dishes

Meat cooked in a slow cooker turns out very tender, each piece is imbued with the aroma of spices. However, to prepare a truly delicious dish, you need to know a few important secrets. You need to start with choosing a product - it is best to read the recommendations on this issue so as not to buy old and tough meat. Pay attention to the color, smell, weight of the carcass. This is an important stage on which the success of culinary work largely depends.

The five most commonly used ingredients in recipes are:

Next, all that remains is to prepare the ingredients, put them in a bowl and select the desired mode. The electronic assistant greatly simplifies the cooking process - using one bowl and combining modes, the housewife can fry, stew or bake a rabbit in foil, in a sleeve, with vegetables, in sauce or in its own juice. Rabbit recipes in a slow cooker are everyday dishes and treats for the holiday table, original ideas, thanks to which you can surprise and delight, cook with pleasure and without unnecessary hassle.

As famous comedians said, rabbits are not only valuable fur, but also delicious meat. But only knowing how to cook a rabbit can you fully enjoy all the delights of tender meat.

There is an opinion that only men should cook rabbit meat. Despite this, practice shows that any housewife, after a little practice, can make almost a restaurant dish at home. Recipes for how to cook rabbit in Russian cuisine are probably almost the most numerous. And all because these animals have always been found in our latitudes and from time immemorial have been a favorite delicacy for almost all classes. Let's get involved in cultural traditions and learn some recipes for preparing delicious meat.

How to cook rabbit in a slow cooker

Almost every woman has a slow cooker on her household, so why not use its advantages to cook rabbit meat?

So, the recipe is as follows:

Soak approximately 0.5 kg of meat overnight in water and vinegar. Take 100-150 g of vinegar. In the morning, trim off excess fat and cut the fillet into small pieces.
Pour sunflower oil into the multicooker. If you like fat, pour as much as you think is necessary. Next, place the chopped meat there and set the baking program for an hour.
While the meat is stewing, cut the carrots and onions. After 25-30 minutes, the rabbit turns over and chopped vegetables are added to the slow cooker. We do nothing else, wait until the program ends.
Mix half a cup of sour cream, spices and garlic and pour it all over the meat after the signal. Let it simmer for an hour. It's best to add an extra cup of water so that the sour cream sauce completely covers the rabbit meat.
While the meat is cooking, make the side dish. Rabbit is best served with potatoes. After 20 minutes, put the cooking attachment in the multicooker and pour the sliced potatoes into it. Leave everything until the end of the stewing program. Now you know how to cook rabbit in a slow cooker. This recipe will become your family's favorite.

Offal recipes

In addition to meat, rabbit liver is also very useful. How to prepare such a delicate product? There are actually several options.

The first is to make a pate, and the second is to simply fry in some sauce or marinate. Is rabbit liver different from chicken? How to cook it is a question that worries many housewives.

In fact, it needs to be washed and the films removed in the same way.
Then you can marinate. The marinade is prepared like this. Crush the garlic, add oregano, sunflower oil, lemon juice and pepper. Leave the liver to marinate for about 40 minutes.
At this time, the sauce is being prepared. The onion is cut into rings and fried with celery in vegetable oil. Then add salt, pepper, a spoonful of flour and dilute with 50 ml of regular boiling water. Cook the resulting sauce until it thickens. About 5 minutes before the end of cooking, add the cream and stir until smooth. Do not lift the lid after turning off, but leave the sauce covered to cool.
Next, the carrots are cut into strips.
In another frying pan, vegetable oil with coriander is overheated and carrots are fried in all of this. After frying, it must be removed.
The liver is fried in this oil until an appetizing crust appears. It should not be fried for longer than 5 minutes, otherwise it will become tough and tasteless.
If you serve the dish, the liver is laid out on lettuce leaves and poured over the sauce. You can decorate the dish with basil. In general, recipes for how to cook rabbit are quite simple and delicious at the same time.

Rabbit in a frying pan

Despite the fact that rabbit meat is not a very popular dish now, on the eve of the holidays many housewives are wondering how to cook a rabbit in a frying pan.

The fact is that tender meat is very easy to dry out, as a result it will lose its juiciness. If you want to please your guests and then tell everyone how to cook a rabbit according to your signature recipe, follow the simple instructions.

Cut the meat into small pieces and add salt to taste.
Place the salted meat in a well-heated frying pan and fry until an appetizing crust appears. But remember that you cannot overcook the dish.
After this, season the meat with any spices. The best thing is oregano or special seasonings for rabbit meat, which are sold in any store.
Onions and tomatoes are cut into rings and placed in a frying pan with the meat.
Next is the main thing. Place the meat and vegetables in the oven for 30-40 minutes. The length of time you need to keep the dish in the oven depends on the size of the pieces of meat.
You can serve rabbit cooked in a frying pan with any side dish. Of course, this dish tastes best with buckwheat, but it can also be served with fried or stewed potatoes.

Rabbit kebab

Regardless of the time of year, shish kebab remains one of the most popular and delicious dishes in country cuisine. Some people say that it doesn’t matter what kind of meat you use, as they all cook the same way.

And yet, the question of how to cook a rabbit on the grill is asked almost more often than the question of how to make a fire outdoors.

First, we butcher the rabbit and wash it. Then dry with paper towels.
The fillet parts are cut into portioned pieces.
The marinade is being prepared. To do this, mix 2 tablespoons of olive oil, 2-3 branches of rosemary and 4-5 sprigs of thyme. Add red and black pepper, salt to taste.
Coat the meat in the marinade, place tightly in a bowl, cover with a lid. Marinate for an hour and a half.
After the meat is marinated, wrap the rabbit pieces with bacon slices and secure by piercing them with a wooden stick or a simple toothpick.
Place on the grill and fry until an appetizing crust appears.
A simple but very tasty sauce goes well with almost any meat. It is prepared as follows. Take low-fat mayonnaise and add ketchup to it in a 1:1 ratio. The spicier the ketchup, the tastier it will be. Mix it all and add chopped dill, parsley and basil to the resulting homogeneous mixture. Of course, you can do without basil, but it will add an additional refined note of taste.

Baking

In most cases, housewives simply do not know how to cook a rabbit up their sleeves. Therefore, the very idea of baking such tender meat seems strange. There is always a fear that the dish will turn out dry and tasteless. In fact, the baking sleeve is a real godsend. Thanks to it, the meat does not lose its juiciness and does not burn. Rabbit meat and hare meat in the sleeve are prepared like this.

Take a large rabbit carcass. Cut in half and chop into portions.
Marinate the resulting pieces with spices. A mixture of lemon juice, rosemary and olive oil works best for this dish. Ideally, the marinade will completely cover the meat, which should be left for at least an hour and a half. If you have time, leave it for a couple of hours. You can even leave the rabbit in the marinade overnight, this will enhance the flavor of the meat.
In a heated frying pan, combine butter and olive oil.
Fry the pieces in a mixture of fats and place them in the container in which the baking will take place. Moreover, you shouldn’t put the meat in the oven right away, it should “rest” a little. This is one of the nuances that even experienced housewives who know how to cook a rabbit miss.
Pour a little dry white wine into the frying pan in which the meat was fried. Add sour cream there and boil a little. Add pepper and salt to taste. If the sauce is too thick, you can dilute it with boiled water.
Pour the prepared sauce over the meat, which has already had time to sit for quite a long time. Together with the baking container, “pack” the dish into the sleeve. Place in a very hot oven for 90 minutes.
After 1.5 hours, the sleeve can and should be cut, leaving the meat to fry in the oven until golden brown.
It is best to serve the rabbit with the same dry white wine.

Culinary classics: rabbit and potatoes

The rabbit must first be butchered. There are approximately two pieces per serving. In this recipe, you can only use the hams (legs) of the rabbit, and not the whole carcass.
Then the meat is marinated for two hours in a mixture of water and lemon juice. You can add olive oil, but then you need to take a little less water. If you marinated the meat without oil, dry it with paper towels after you take it out.
The meat then needs to be fried in vegetable oil until an appetizing golden crust appears.
Place the meat on the grill and let the excess fat drip off.
Place the meat in a frying pan or saucepan with thick walls. Of course, the ideal option is a roasting pan, but not every home has one.
Now fry the vegetables. Chop carrots, potatoes, turnips, parsley root and onions.
Fry everything in vegetable or butter.
Add vegetables to the container with meat and pour sour cream or tomato sauce to taste.
Place the saucepan or frying pan on the heat and simmer over medium heat for 20-25 minutes.
Best served on a flat plate. Place 2 pieces of rabbit per serving along with vegetables. Pour the sauce on top generously, in which the rabbit was previously stewed. Serve with fresh white bread, dry wine and herbs. As you can see, this recipe clearly illustrates the answer to the question of how to cook rabbit with potatoes.

Spicy risotto

One of the famous Italian dishes is risotto. In the recipe we will tell you how to properly prepare the rabbit for this dish. Initially, risotto is an incredible combination of rice, rosemary and rabbit meat. This dish will become a real decoration for any table.

First you need to cook a broth from finely chopped celery, garlic and a whole onion. Don't forget about spices to taste and salt. But in this case, it is better to limit yourself to a standard set, so that the taste of the meat is not interrupted in the future.
In a large frying pan, fry slices of bacon or lard, add celery or onion.
Cut the rabbit meat into small pieces and add to the frying pan with the lard.
Grate the tomatoes and place them in the frying pan with the rabbit. Add rosemary and dry white wine for sauce.
Cover everything with a lid and simmer for 40 minutes. If the sauce boils away quickly, you can add more broth or wine to taste.
Add rice and olives to the pan.
When the rice has completely absorbed the sauce, add broth, stirring the dish. It is very important to ensure that there is little liquid. Rice should never float in the broth, as in soup.
Add salt and pepper to taste and simmer for another 15-20 minutes after adding the rice.
A few drops of olive oil are added to the finished dish for taste and aroma. If desired, sprinkle the risotto with rosemary.

Roast rabbit

Nowadays you can buy rabbit meat in almost any butcher shop. But the meat of an animal raised not on a farm, but in a private household, will be much tastier. Below we will talk about how to cook a domestic rabbit, or rather roast it.

First, mix the buttermilk and spices. Buttermilk is what remains after butter is processed. It can be replaced with whey. Among the spices you can use, in addition to regular pepper, oregano, thyme and parsley. The original recipe is made with a mixture of Italian herbs.
Marinate the rabbit pieces in buttermilk overnight. In the case of cooking rabbit, the longer it is marinated, the tastier the meat will be.
Pour plenty of oil into a frying pan and heat it up. The pan should be high, because after adding the meat it should be half covered with fat.
Let the buttermilk and excess fat drip off.
Dredge meat in flour and salt. It is convenient to do this in a plastic bag. This will coat the meat with flour on all sides.
Place the meat in a frying pan and fry over low heat while sizzling constantly. If you fry everything together, keep this in mind. that the front legs and abdomen will fry first. The fillet will come a little later. If you fry the rabbit in batches, it is better to coat the pieces before frying.
Place the dish on prepared lettuce leaves and serve with white bread and white wine.

Rabbit meat in sour cream sauce: tender meat and exquisite taste

Below we will tell you how to cook rabbit meat in the most delicate sauce. If desired, you can add seasonings, mushrooms or mustard.

But in order to fully enjoy the classic taste, it is best to refrain from experiments.

So, wash the rabbit carcass and soak it in water for 8 hours if the animal is not young. This will remove the specific taste and smell.
Salt and pepper the pieces, add marjoram and basil.
Separate the meat from the fat and fry it. Then fry the meat itself in the same fat until an appetizing golden crust appears.
Chop the peppers and carrots. It is best to grate the carrots on a large long grater and chop the onion into half rings.
Place the onions, meat and carrots in a thick-walled pan or high frying pan.
Now you need to prepare the sour cream sauce. To do this, simply put the sour cream in another high frying pan and dilute it with water. The main thing here is spices and herbs. But it is important not to overdo it, since the abundance of seasonings can simply “overwhelm” the taste of the rabbit meat itself. It's not very pleasant to eat only spices, isn't it?

Rabbit meat in red wine: unusual and healthy

This dish is unusual and healthy at the same time. Tender meat combined with the spicy and refined taste of dry red wine will not leave any gourmet indifferent. This recipe will appeal to those who do not like trivial dishes and routine menu items.

So, wash the rabbit carcass, soak it in water with lemon juice and dry it.
Then chop into portions.
Pour 150 ml of wine and season with rosemary, about a tablespoon. Leave the meat in the marinade for 4-5 hours.
Pour olive or refined vegetable oil into a frying pan with high walls and a thick bottom.
Drain the marinade from the meat and dry the pieces themselves with paper towels.
Then fry the meat in a frying pan in oil until an appetizing golden brown crust appears.
Cut soft tomatoes into quarters. Chop the garlic - the smaller the better. The ideal option is to press it through a garlic press.
Place the resulting seasoning onto the rabbit, trying to lay it out so that all the pieces are coated. Add another 150-200 ml of dry red wine.
Simmer everything together for 35-40 minutes over low heat, making sure that neither the meat nor the seasoning burns. If the rabbit absorbs the wine very quickly, you can add plain water to the frying pan. This is also one of the secrets of how to cook stewed rabbit.

Nuances and subtleties

One of the features of rabbit meat is its specific smell. It is especially characteristic of mature animals. In young animals this feature is much less pronounced. Therefore, any housewife who wants to know how to cook a rabbit without a special aftertaste should remember that the meat must be soaked, even if the recipe does not say a word about this, it is still advisable to do this. The taste may not bother some people, but others will consider the dish hopelessly spoiled. In any case, simply soaking the carcass in water is not enough; you must add at least the juice of half a lemon.

rabbit meat – 1000 g;
sour cream – 200 g;
carrots – 2 pcs.;
onion – 2 pcs.;
seasonings for meat – 1 tsp;
oil (vegetable) – for frying;
salt – 1/2 tsp;
drinking water – 250 ml;
bay leaf - 2 pcs.

How to cook soft and juicy rabbit meat

Preparing rabbit meat. We rinse it thoroughly under running water. Better yet, you can soak it in cool water in advance. After this, we divide the rabbit into pieces. Sprinkle the meat with salt and spices. If you want, you don't have to add any spices.

Pour sunflower oil into the multicooker vessel. Turn on the frying mode (145 degrees) for half an hour. Place the rabbit meat in the slow cooker as tightly as possible. Fry it on both sides for 15 minutes each. Don't forget that the lid must be open.

Grate the carrots and chop the onion with a knife. When the meat is completely fried, change the mode to “stew”. Add grated carrots and chopped onions to the meat. Simmer everything together for about half an hour.

After the time has passed, pour in sour cream, water, add salt, spices and simmer the rabbit for another 60 minutes.

Tender rabbit meat in sour cream sauce, carrots and onions is ready.

Enjoy and surprise your loved ones.

4-6 servings

40 minutes

129 kcal

5 /5 (1 )

Many meat eaters prefer rabbit meat to other types of meat. And it’s not surprising, because rabbit meat is not only very healthy, but also nutritious, tasty and incredibly tender. You can prepare many different dishes from rabbit - stew, pilaf, soup, roast - or serve it separately with vegetables.

I offer you the simplest recipes with step-by-step photos of delicious tender rabbit meat with vegetables and sour cream sauce, cooked in a slow cooker. Next, I will share the secrets of how to prepare an original and incredibly flavorful pilaf from a rabbit carcass. So, join me and you will learn how to cook meat that will delight connoisseurs of gourmet dishes with its most delicate taste!

Recipe for cooking rabbit in a slow cooker

Kitchenware: kitchen scales and measuring cup, multicooker of any manufacturer, cutting board, container for steaming, multicooker scoop, ceramic kitchen knife.

Ingredients

Step-by-step preparation

Wash the cauliflower thoroughly and trim off the damaged areas. Then carefully separate the inflorescences from the trunk. We will need 80-90 g.
Thoroughly wash 60-70 g of leeks, then cut them in half and cut into thin half rings.
Wash part of the rabbit in the amount of 290-300 g thoroughly, after which we cut the meat into portioned pieces of the desired size.
Place onion half rings and pieces of meat into the bowl of the device.
Fill the ingredients with 1-1.2 liters of water, then add salt and pepper according to personal taste preferences.
Place a container for steaming on top of the rabbit.
Place 80-90 g of green beans, 80-90 g of Brussels sprouts and prepared cauliflower inflorescences into a container.
Season the vegetables with pepper and salt depending on personal taste.
Close the lid of the device and select the “Multi-cook” program, set it to 160 degrees. In the menu, select the “Steam” mode and set the time to 20 minutes. At the end of the program, leave the rabbit in the “Warming” mode for 10-15 minutes.
We beautifully arrange the prepared vegetables and meat on a plate.

Video recipe for cooking stewed rabbit in a slow cooker

By watching the video below, you can learn how to quickly and deliciously cook rabbit with vegetables in a slow cooker.

https://youtu.be/JXdyeUGSAB8

Recipe for cooking rabbit in sour cream sauce in a slow cooker

Cooking time: 1:15-1:25.
Calorie content (per 100 grams): 128-133 kcal.
Number of servings: from 6 to 9.
Kitchenware: a multicooker from any manufacturer, a cutting board, large containers, a measuring cup and kitchen scale, a multicooker ladle, cling film or plastic bag, a garlic press, a ceramic kitchen knife.

Ingredients

Step-by-step preparation

Fill a rabbit weighing 930-100 g with cold water and leave to soak for at least an hour. Remove the rabbit from the liquid and rinse it thoroughly with clean water.
We cut the animal carcass into portioned pieces of the desired size.
Remove the peel from the onion and 2-3 cloves of garlic, then rinse. Cut the onion into thin half rings and place them on top of the meat.
We pass the garlic cloves through a press and place them in a bowl with the rest of the ingredients.
Add 5-8 g of salt and ground black pepper there, focusing on your own taste preferences.
Mix the meat thoroughly by hand so that the spices and vegetables are evenly distributed throughout all pieces of the carcass.
Pour the resulting mass with 240-250 ml of dry red wine and cover it tightly with cling film. In this form, put the rabbit in the refrigerator for approximately 1-1.5 hours.
Take the marinated rabbit out of the refrigerator and remove the film.
Select the “Frying” program and pour 35-45 ml of vegetable oil into the bowl of the device. When the oil is very hot, gradually place portions of the rabbit on it.
Fry the meat on both sides for approximately 3-4 minutes until a lightly browned crust forms.
After all the rabbit pieces are fried, place them tightly back into the multicooker bowl.
We take out the onions and garlic remaining in the wine and place them in the bowl with the meat.
Add 90-100 ml of sour cream and 80-90 ml of warm water.
Stir everything thoroughly so that the sour cream is evenly distributed over all pieces of the rabbit.
Select the “Baking” program and cook the dish for one hour. 10 minutes before it’s ready, taste the resulting sauce for salt and add more if necessary.
Finely chop 2-3 sprigs of dill and sprinkle them over the finished dish.

Video recipe for cooking rabbit with sour cream in a slow cooker

The video below shows a detailed process of cooking rabbit in sour cream sauce in a slow cooker.

Recipe for making rabbit pilaf in a slow cooker

Cooking time: 1:15-1:25.
Calorie content (per 100 grams): 128-133 kcal.
Number of servings: from 5 to 9.
Kitchenware: a multicooker from any manufacturer, a cutting board, spacious containers, a measuring cup and kitchen scale, a grater with large teeth, a multicooker ladle, a ceramic kitchen knife.

Ingredients

Step-by-step preparation

We peel three onions, then wash them and finely chop them with a knife.
Peel three carrots, wash them, and then grate the vegetable on a coarse grater.
Wash the rabbit weighing 780-800 g thoroughly, then trim off excess fat and other unnecessary elements. We cut the animal carcass into portioned pieces using a sharp knife and put them in a deep bowl.
Peel three cloves of garlic and cut the ingredient into thin rings.
Pour 20-25 ml of vegetable oil into the bottom of the device’s bowl. Select the “Frying” program and set the time to 10 minutes.
Place chopped onions and carrots on hot oil. Stirring the mixture periodically, fry the vegetables until golden brown.
Add pieces of meat to the bowl of fried foods and mix everything well.
Salt and pepper the resulting mixture according to personal taste preferences. Continue to fry the ingredients for about 15 minutes, stirring them from time to time so that they do not burn.
After finishing the “Frying” program, press the “Stop” button. Sprinkle the fried mixture with pilaf seasoning and mix thoroughly.
Thoroughly rinse 540-560 g of steamed rice with running water.
Place clean rice in an even layer on top of the rabbit and vegetables. Salt the cereal a little and place the prepared garlic rings on it.
Carefully pour 780-800 ml of cold water into the bowl.
Select the “Cooking” mode, the “Pilaf” program and set the time to 40 minutes. We press the “Start” button and do other things.
After the end of the program, mix the pilaf thoroughly and leave it in the “Warming” mode for another 10-15 minutes.

Video recipe for cooking pilaf with rabbit in a slow cooker

After watching the video below, you will learn how to cook aromatic and satisfying pilaf with tender pieces of rabbit meat in a slow cooker.

https://youtu.be/OGUO4njKbXk

When choosing a rabbit carcass, give preference to a young animal, no older than 3-5 months. Remember that the carcass of a young rabbit cannot weigh more than one and a half kilograms. Young meat is easy to prepare, turning out soft, tasty and aromatic.
Chefs say that before cooking a rabbit, its carcass must be marinated - this will give the dish a special piquant taste and help get rid of the specific smell.

I recommend that young and inexperienced housewives familiarize themselves with little tricks and step-by-step instructions on how to cook. Knowing all the secrets and cooking sequence, you can quickly prepare the most tender and delicious rabbit dish.
If you are often busy and do not have the opportunity to spend a lot of time at the stove, I recommend simple recipes that fully answer the question of how.
I think that a simple recipe would be useful, which will not only give the meat a piquant taste, but also make it even more tender.
Have you ever cooked? If not, then be sure to pamper your family with this delicious, low-calorie and amazingly tasty delicacy.
It would be nice for those who like to hunt to know... The cooking process is simple, but you still need to familiarize yourself with some subtleties.

I’m very interested to know if you liked the slow cooker rabbit according to the recipes described above? Describe your impressions in the comments. Thank you in advance and wish you bon appetit!

As soon as we hear the word “rabbit,” the classic phrase immediately comes to mind: “Rabbits are not only valuable fur...” Of this phrase, we are interested in its second part, that is, meat. It is truly nutritious, dietary and very easily absorbed by the body. The most suitable option for small children, especially for the first feeding with meat products.

But, unfortunately, we do not have the opportunity to prepare such a dish every day, unlike pork, beef or chicken. Just right for a holiday table or a gala family dinner.

Rabbit in sour cream “Country”

This recipe is a classic of the genre. Our grandmothers also tried to prepare such a delicious dish for their grandchildren. But they used ducklings or pans with thick walls for this. We will cook the rabbit in a slow cooker.

Ingredients

Rabbit meat with bones – 1 kg.
White onion – 3 pcs.
Medium sized carrots – 3 pcs.
Full-fat sour cream – 1 cup
French sweet mustard – 2-3 tbsp. l.
Garlic – 2-3 cloves
Refined vegetable oil – for frying meat
Salt, pepper, spices - to taste.

If you don't like the spicy taste of French mustard, replace it with regular mustard or add spices to your liking.

Preparation

The finished dish not only smells delicious, but also looks appetizing. Serve hot, with a side dish of rice, buckwheat or mashed potatoes. A salad of fresh vegetables or pickles will perfectly complement the table.

Steamed rabbit on a vegetable bed

This cooking option is suitable not only for children. Light, delicious-smelling and very juicy steamed rabbit in a slow cooker is an excellent dish for a healthy dinner.

Ingredients

Rabbit carcass – 1 kg.
Kefir – 1 glass
Garlic – 2-3 cloves
Salt, pepper - to taste
Carrots – 1 pc.
White onion – 1 pc.
Dill, fresh or dried

If your dill is salted, then you do not need to use salt, but simply season the meat with herbs.

Preparation

Serve on the table in a separate dish, pouring over the sauce and sprinkling with fresh dill. Choose a side dish at your discretion.

The rabbit must be soaked in liquid for at least 10 hours before cooking. But to make the meat more tender and juicy, use this trick. Add a little lemon juice or apple cider vinegar to the water. Plain vinegar will also work, but the natural product is healthier. Let the carcass stand in this liquid for 5-6 hours. Then drain it and rinse the meat under running water, then pour the carcass with milk or cream, lightly salt it, and leave for another 4-5 hours. The meat will become very tender, and the finished dish will be juicy and flavorful.

To give rabbit meat a piquant caramel flavor, add a spoonful of honey and a spoonful of chopped walnuts to the marinade. The result will be amazing.

Rabbit meat “loves” dill and black pepper. Other spices can be added if you really want something unusual and very piquant.

To prepare this dietary meat for children, it is better not to use unnecessary spices. Limit yourself to salt and dill. And do it as a couple.