Potatoes in a cauldron are tender-crispy, aromatic and satisfying. It is also prepared with the addition of meat of your choice - then the dish will be juicier. Rabbit with potatoes in a cauldron, the recipe for which is presented below, as well as pork ribs, duck and other meat baked with potatoes - a real delicacy for the most demanding gourmets.

Description of preparation

Potatoes with meat in a cauldron are always fragrant and unusually tasty. Thanks to the large number of cooking options, they do not get bored and are used for various occasions. They are prepared both for a variety of the daily menu and for the holidays. And if you exclude meat from the list of ingredients, you get a dietary or lean dish.

Some meats require special processing before cooking. For example, recipes for duck with potatoes in a cauldron provide for preliminary cooking or separate roasting of meat in the oven, followed by separation from the bones. Lamb, beef, duck, goose, in addition to frying, require mandatory preliminary marinating. Rabbit, chicken, pork ribs and pulp are cooked most quickly, they are marinated as desired, and the process itself takes less time.

A dish of baked potatoes with meat is served freshly cooked, hot. It is used as a side dish for a shish kebab or other type of roast, as well as as an independent dish if meat is present in the composition. The calorie content of baked potatoes is high, because a lot of vegetable oil is taken in its preparation.

Ingredients

To cook potatoes baked in a cauldron, you will need the following products:

• 1 kg of potatoes;
• 2 onions;
• 1 carrot (optional)
• 2 bell peppers (optional)
• 4 garlic cloves (optional)
• 3 / 4-1 stack. vegetable oil;
• 1 stack water;
• 4 tablespoons tomato paste (optional ingredient);
• to taste of salt and spices;
• 700 g of meat to choose from;
• 2 tbsp vinegar, lemon juice or 4 tablespoons. mayonnaise (if selected meats such as lamb, beef, duck).

If you intend to cook ribs with potatoes, then they require 1 kg.

The indicated amount of ingredients is calculated for 5-8 servings.

How to cook potatoes with meat in a cauldron

Recipe for cooking potatoes in a cauldron with meat:

1. Wash the meat, dry it with paper towels and cut into pieces.
2. Put the meat pieces in a saucepan, sprinkle with spices and leave to marinate. Preparing other ingredients. If you are cooking lamb, beef or duck, add vinegar, lemon juice or mayonnaise.
3. Peel the potatoes, wash in cold water, wipe with a napkin and cut into large chunks.
4. Chop the onion, garlic, carrots, chop the bell peppers into strips.
5. Pour vegetable oil into a frying pan, put on fire. When the oil is hot, fry the pieces of meat on both sides until golden brown.
6. Pour some oil into the cauldron, heat it up. Then put carrots, onions, garlic, pepper. Fry for 3-5 minutes, remembering to stir.
7. When the vegetables become golden brown, put the fried meat or ribs in a cauldron. Salt.
8. Lay out the top layer with potato slices, sprinkle a little with salt.
9. Dilute the tomato paste with warm water, add salt and pour into the cauldron along with the rest of the vegetable oil.
10. Cover the cauldron with a lid and cook over low heat for 35-45 minutes.

Lagman in a cauldron

Lagman in a cauldron made from potatoes and meat turns out to be no less tasty. For such a dish, beef or lamb is taken. The composition of the recipe ingredients is complemented by 400 g of noodles. Due to this, the volume of potatoes is reduced: instead of 1 kg, 300 g are taken. Also, if desired, 1-2 eggplants, 3-4 tomatoes, 100 g of beans, 2 hot peppers, 1 bunch of greens are added.

Cooking lagman takes place in the same sequence as for baked potatoes, up to 9 points.

Then the order is as follows:

1. After adding and frying the potatoes for 3 minutes, lay out the rest of the vegetables,
2. Then spices are poured, everything is mixed and fried for 2 minutes over low heat.
3. After that, 1 liter of water is poured into the cauldron and brought to a boil.
4. After boiling, the cauldron is covered with a lid, and its contents are stewed for 30 minutes.
5. Meanwhile, noodles are boiled in 2 liters of salted water.
6. When the baked vegetables with meat are ready, the cauldron is removed from the heat, and the dish is sprinkled with chopped herbs.

Lagman is served hot. Noodles are portioned into the plates, which are then poured with meat broth with vegetables.

If you follow the principles of a healthy diet, then rabbit meat should definitely be included in your diet.

It is non-greasy, does not cause allergic reactions and other unnecessary consequences. Therefore, it can be included in the children's menu, given to people weakened by the disease, while being absolutely sure that the rest of the family will like rabbit dishes.

The rabbit has white tender meat, on which there is practically no fat. The exception is fat deposits on the withers and groin, and even then only in category 1 carcasses.

Fatty cuts of meat are best used for frying or roasting. Parts of the carcass that contain a large amount of connective tissue (forefoot) are suitable for extended cooking, such as braising.

The rabbit is stewed with various vegetables. It is this method that makes the dryish rabbit meat softer and juicier.

Rabbit stewed with potatoes: the subtleties of cooking

• The taste of rabbit meat largely depends on the age of the carcass. The older the rabbit, the stronger its specific aroma. This is especially true for the male carcass. To get rid of the foreign smell, such a carcass must be soaked for several hours in cold water, preferably running.
• The carcass of an adult rabbit must first be marinated in a weak composition of vinegar, salt and various herbs. This marinade can be replaced with dry white wine. Before heat treatment, the rabbit is rinsed in water and thoroughly blotted with a paper towel.
• The rabbit is marinated both whole and cut into portions.
• Before stewing, it is advisable to fry the rabbit meat in oil. In this case, you need to observe the golden mean: the meat should be covered with a golden crust, but inside it should remain juicy. Rabbit meat is very easy to dry out if you overexpose it in a pan.
• Vegetables add juiciness to rabbit meat: onions, carrots, zucchini. The most common vegetable that a rabbit is stewed with is potatoes. The dish turns out to be hearty and tasty.
• When stewing a rabbit with potatoes, you need to monitor the liquid level in the dishes. Potatoes must be completely covered in broth or sauce, otherwise they may come out undercooked.
• The softness of the potato is also influenced by the products with which it is stewed. The large amount of onions makes the potatoes soft and tasty.
• The addition of tomato or tomatoes due to the acidity will almost double the cooking time. Therefore, sour vegetables are added when the potatoes are half cooked. This is easy to do by stirring the vegetables and tomatoes in a separate skillet and then adding to the half-boiled potatoes.
• For the same reason, a rabbit stew with potatoes is not cooked in wine. It makes the potatoes tough, and the dark wine makes the potatoes unappetizing. Of the sauces, it is better to use sour cream or cream: they give the dish a creamy taste, make the rabbit meat juicy, and the potatoes soft.
• Meat and potatoes are poured with hot water only. Cold water can change the color of the potatoes and also increase the cooking time.

Rabbit stewed with vegetables: stew

Ingredients:

• rabbit - 0.5 kg;
• potatoes - 0.5 kg;
• medium-sized carrots - 2 pcs.;
• large onions - 2 pcs.;
• salt and black pepper - to taste;
• ghee - 2 tbsp. l .;
• parsley root - a small piece;
• water;
• greens.

Cooking method

• Wash the rabbit carcass with cold water, let the liquid drain. Halve it in half. Leave the back for roasting, and chop the front of the carcass into pieces.
• Peel the onion, rinse with cold water. Cut into strips.
• Peel the carrots, wash, cut into thin slices.
• Peel the potatoes, wash in cold water, cut into medium cubes.
• Place pieces of rabbit meat in a skillet with melted butter. Fry over high heat until golden brown. Transfer to a cauldron or saucepan.
• Save the onion with the remaining fat, add the carrots and parsley root. Fry for 5 minutes. Add potatoes, stir and fry lightly.
• Transfer all vegetables to a bowl with meat. Add salt and pepper. Pour in just enough hot water to lightly coat the vegetables and meat. Bring the contents of the saucepan to a boil. Reduce heat to low, simmer for 50 minutes.
• Place the rabbit with vegetables on a platter, sprinkle with finely chopped dill and parsley.

Rabbit stewed with potatoes and mushrooms in sour cream

Ingredients:

• rabbit - 0.5 kg;
• large onions - 2 pcs.;
• potatoes - 5 pcs.;
• fresh champignons - 200 g;
• sour cream - 250 g;
• salt to taste;
• ground black pepper - to taste;
• vegetable oil - 2 tbsp. l .;
• bay leaf - 1 pc.

Cooking method

• Since this recipe does not use herbs or aromatic spices, the rabbit must be young. How do I know the age of a rabbit? If you take the whole carcass, it should weigh no more than 1.5 kg. If you are not sure that the rabbit meat is young, soak it in cold water, to which add a little vinegar. Then cut the meat into portions.
• Peel the onion, rinse it with cold water, thereby removing excess bitterness. Cut into half rings.
• Wash the mushrooms, cut off the lower parts of the legs. Cut into slices.
• Put the mushrooms in a cauldron with heated oil, fry, then add the onion. Cook everything together for a few minutes. The onion should only slightly change from white to yellowish. The heavily fried onions will darken the sour cream sauce.
• Place the onions and mushrooms on a plate.
• Put the meat in the same cauldron, fry over high heat until a light brown crust appears. Add onions and mushrooms.
• Peel the potatoes, wash, cut into cubes. Put in a cauldron.
• Pour with sour cream, add so much hot water that it covers the potatoes completely. If there is not enough sour cream sauce, then the potatoes may remain undercooked. Add salt and pepper and mix gently. If you love bay leaf for its flavor, add it by sticking it between potato slices. Bring to a boil over high heat, then reduce heat. The contents of the cauldron should only boil barely noticeably.
• Close the cauldron with a lid and simmer the rabbit and potatoes until the potatoes are soft (this is about 30 minutes). Do not stir, otherwise the potato pieces will turn into one solid mass.
• Put the finished rabbit with potatoes on a plate, sprinkle with dill.

Rabbit stewed with potatoes in the oven

Ingredients:

• rabbit - 0.5 kg;
• medium-sized potatoes - 6 pcs.;
• onions - 3 pcs.;
• sour cream - 100 g;
• mayonnaise - 50 g;
• salt to taste;
• ground black pepper - to taste;
• garlic - 3 cloves.

Cooking method

• Wash the rabbit carcass well in cold water. You can even soak it for 2-3 hours. Dry with a paper towel. Cut into portions. You can use both meat on the bone and fillets separated from the bones. Place the meat in a bowl.
• Peel the onion and garlic, rinse with cold water, finely chop.
• Put onion and garlic in a small bowl, add sour cream, mayonnaise, salt and pepper. Stir. Place this sauce over the meat. Stir well so that the meat is covered on all sides. Refrigerate for 2 hours.
• Peel the potatoes, wash in cold water, cut into 1 cm thick slices.
• Prepare ovenware. It can be a form with high sides, a cauldron, a cast iron, a ceramic pot with a volume of at least 1 liter. Put potatoes in it. Season with salt. Pour in just enough hot water to cover the slices.
• Place the meat and marinade on the potatoes. Do not stir. Cover the dish with foil.
• Put in an oven preheated to 200 ° and simmer the rabbit with potatoes for 1 hour.
• After this time, slightly open the foil, try meat and potatoes for readiness. If they become soft, remove the foil, and keep the rabbit and potatoes in the oven for another 15 minutes. During this time, the surface of the meat will be slightly baked, acquiring an appetizing appearance.
• Remove the finished rabbit with potatoes from the oven, put on portioned plates and serve.

Note to the hostess

Try rabbit with potatoes, adding eggplant, zucchini or bell peppers in addition to onions and carrots.

You can also put spices at your discretion. Dried dill, caraway seeds, coriander are well suited to potatoes.

Instead of water, which is poured into potatoes with meat, you can take broth or vegetable broth.

Making moonshine and alcohol for personal use
absolutely legal!

After the end of the existence of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and an article banning the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law prohibiting us from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ "On the administrative responsibility of legal entities (organizations) and individual entrepreneurs for offenses in the production and circulation of ethyl alcohol, alcoholic and alcohol-containing products" (Collected Legislation of the Russian Federation, 1999, No. 28 , art. 3476).

Excerpt from the Federal Law of the Russian Federation:

"This Federal Law does not apply to the activities of citizens (individuals) who are not producing products containing ethyl alcohol, not for the purpose of marketing."

Home brewing in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses of January 30, 2001 N 155, the following liability is provided. So, according to article 335 "Manufacture and sale of home-made alcoholic beverages", the illegal manufacture for the sale of moonshine, chacha, mulberry vodka, home brew and other alcoholic beverages, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with the confiscation of alcoholic beverages , devices, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal use.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Administrative Offenses of Ukraine provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the manufacture and storage of moonshine without the purpose of sale, for storage without the purpose of selling devices * for its production.

Article 12.43 repeats this information practically word for word. "Making or purchasing strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), storage of apparatus for their manufacture" in the Code of the Republic of Belarus on Administrative Offenses. Clause No. 1 informs: "The production of strong alcoholic beverages (moonshine) by individuals, semi-finished products for their production (mash), as well as the storage of devices * used for their manufacture, - entail a warning or a fine of up to five basic units with the confiscation of the specified drinks, semi-finished products and apparatus ".

* It is still possible to purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumery.

The traditional holiday treat is a rabbit cooked with potatoes. We have collected the best recipes: in the oven, sleeve, in a frying pan and just in a saucepan.

• Rabbit - ½ piece;
• Potatoes - 9 pcs;
• Carrots - 1 pc;
• Onions - 1 pc;
• Greens - parsley;
• Canned tomatoes in their own juice;
• Spices, salt, bay leaves;
• Sunflower oil.

Prepare vegetables. Wash and clean them.

Cut the rabbit meat into small pieces.

Heat sunflower oil in a cauldron. Fry the meat for 10 minutes.

Add onions and carrots.

Add canned tomatoes and spices, salt. Canned tomatoes can be replaced with tomato paste or fresh tomatoes, first peel them off.

After 5 minutes add potatoes and some water.

Simmer until the potatoes are cooked. Add herbs and bay leaves at the end.

Recipe 2: braised rabbit with vegetables and potatoes

We present to your attention a step-by-step recipe with a photo of a popular dish of Russian cuisine: stewed rabbit with potatoes. The rabbit should be about one kilogram in weight, not young or old, the meat should ideally be a light pink color. Such meat will be juicy and tasty.

• Rabbit 400 grams.
• Potatoes 1 kilogram.
• Onion 1 medium.
• Carrots 1 medium.
• Tomato 3 medium.
• Olive oil 50 grams.
• Salt 1 teaspoon.
• Ground black pepper to taste.
• Boiled water 0.5 liters.

First of all, we cut our vegetables into small cubes: onions, tomatoes and carrots.

Then we clean and chop the potatoes.

Heat a thick cast-iron pan, pour olive oil and put onions, fry until golden brown.

After that, we put our pre-cut rabbit into pieces.

Fry it on both sides for five minutes.

When we turn the rabbit over to the other side, salt it a little and cover with our tomato.

We reduce the heat, at this point the tomatoes will give juice, and this will give the rabbit softness. We simmer under a closed lid for 10 minutes.

After that, lay out the potatoes.

Then put the carrots.

Salt and pepper.

Fill with water, put a lid on top and simmer everything together for 30 minutes.

After 30 minutes, turn off and let our rabbit and potatoes stand for 10 minutes.

Recipe 3: rabbit in the oven with potatoes (step by step photos)

Be sure to try cooking this tender meat in the oven. You can pre-marinate in white wine, it will be even tastier. How to cook a rabbit in the oven in sour cream with potatoes, you will learn from our step-by-step recipe with a photo.

• 1 PC. - rabbit carcass
• 800 g - potatoes
• 200 g - carrots
• s pcs. (100 g each) - onion
• 6 pcs. (cloves) - garlic
• 1 tbsp - adjiki
• 100 g -mayonnaise
• 1 tsp - salt

First, we chop the rabbit carcass into portions and wash them.

Cut the potatoes into discs, strips, or slices. The rabbit will be baked on vegetables, which will be a side dish with it.

Cover the baking sheet with baking paper and place the potatoes on it.

Cut the carrots into discs and lay them on top of the potatoes.

The next layer is to spread the onion, cut into half rings.

Put the meat on top of the vegetables.

Cooking sour cream (mayonnaise or yogurt can be used) filling. In our example, the dressing consists of mayonnaise, squeezed garlic and dry adjika (you can use regular adjika). You can add other spices to taste.

Add 150-200 ml of water to the dressing and stir.

Fill the meat with vegetables with dressing.

We put the baking sheet in the oven for 50 minutes at 180 degrees. To make sure that the meat does not brown too much, you can cover the dish with foil and remove it 10 minutes before the end of baking.

This is the whole recipe for a rabbit in the oven in sour cream and potatoes. Enjoy your meal!

Recipe 4: rabbit with potatoes and mushrooms in a slow cooker

Traditionally, stewed rabbit is good. Today we will stew meat along with mushrooms and potatoes in a slow cooker. Braising is a cooking process that combines roasting and boiling. Usually, meat is fried in some kind of fat before cooking, then boiled in a little water. If the meat is stewed with mushrooms and vegetables, as in our case, then we get the dish in a kind of sauce, which is obtained during the cooking process.

• rabbit - 500-600 gr
• onion - 1 piece
• Bay leaf
• carrots - 1 pc
• champignons - 180 gr
• sunflower oil - 4 tablespoons
• potato

Cut the rabbit into small pieces. For extinguishing, you can take the middle rib part. The legs, as the meatier part, are best used for baking, but the ribs will turn out to be quite good as a result of stewing.

Peel and grate the carrots, chop the onion.

Cut the champignons into skibochki.

Pour some refined vegetable oil into the multicooker bowl and fry the meat and onions with carrots on it. To do this, set the "Fry" program for 20 minutes.

Add the peeled and diced potatoes to the meat, and put the mushrooms in the same place.

Fill the contents with water (a little to just cover the ingredients), add salt, add bay leaves, pepper.

Add some greens to the finished dish.

Recipe 5: rabbit baked in a sleeve with potatoes

Rabbit meat turns out to be very tasty when baked in the oven. To make the rabbit juicy and tender, it is better to bake it in the culinary sleeve along with onions. You can also add potatoes or other seasonal vegetables.

• Rabbit meat400 g
• Onions 1-2 pcs.
• Potatoes 4-5 pcs.
• Bay leaf 3 pcs.
• Salt to taste
• Black pepper to taste
• Sunflower oil 3 tbsp. l.

Sprinkle the rabbit meat with salt and pepper.

Peel the onion, cut it and add it to the meat.

Add chopped potatoes and bay leaves.

Place the rabbit meat with potatoes in the culinary sleeve, add the sunflower oil and mix everything. We tie the sleeve on both sides and put it in the oven for 45 minutes. We cook at a temperature of 190-200 degrees.

The rabbit baked with potatoes is ready, bon appetit.

Recipe 6: rabbit in a pot with potatoes (step by step with a photo)

A Potato Potted Rabbit is a wonderful, simple dish that you will surely enjoy. Rabbit meat in combination with potatoes turns out to be very tasty, tender and aromatic. The dish can be served for lunch or dinner with a fresh vegetable salad. Try it, I recommend it! The calculation of the products is given for 2 pots with a capacity of 600 ml.

• rabbit meat - 300 g;
• onion - 1 pc .;
• salt, spices - to taste;
• carrots - 1 pc.;
• sour cream - 2-3 tbsp. l .;
• potatoes - 4-5 pcs.;
• meat or chicken broth (if there is no broth, you can replace it with water) - 300 ml;
• bay leaf - 2 pcs.

Rabbit with potatoes, cooked in a pot, is the most delicate and very tasty dish, served hot, sprinkled with herbs.

Recipe 7: braised rabbit with potatoes in a saucepan

• Rabbit - 400 gr.,
• Onions - 1 pc.,
• Potatoes - 1 kg
• Carrots - 1 pc.,
• Water - 1.5 liters
• Bay leaf - 1-2 pcs.,
• Salt to taste
• Spices for meat - 5 gr.,
• Sunflower oil

Cooking rabbit stew begins with preparing the vegetables. Wash and peel carrots and potatoes. Chop the carrots on a fine grater.

Cut the potatoes into small pieces as for soup or borscht. Fill it with water to keep it from darkening.

Peel and dice the onion.

Now let's prepare the rabbit. The supermarket sells ready-made soup sets made from sliced ​​rabbit pieces. If you have a whole rabbit, cut it into pieces. Any part of the rabbit will do for stewing. Be sure to rinse prepared meat with cold water and pat it dry with napkins.

To stew rabbit potatoes with a more expressive taste, it is recommended to fry rabbit meat in a pan with oil before stewing. Place the rabbit in the skillet after it's hot. While stirring, fry the rabbit until golden brown.

Put the potatoes in a cauldron, saucepan or saucepan. Place pieces of fried rabbit on top of it. Salt carrots and onions in sunflower oil.

Add to the pot with rabbit and potatoes.

Add hot water. The water should cover the vegetables and meat by about 2 cm.

Rabbit meat is a product that has useful qualities and excellent taste. The stew in a cauldron turns out to be very appetizing. It is made with vegetables, mushrooms, spices, sour cream and cream gravies. The dish is served with a side dish of potatoes, rice groats, buckwheat porridge, pasta. The article describes how to cook a rabbit in a cauldron. Recipes - further.

Stew with onions

This dish requires:

1. Rabbit carcass weighing approximately 1.2 kg.
2. Sunflower oil - at least 3 tablespoons.
3. Five onions.
4. Salt.
5. Spices.

According to this recipe, a rabbit is prepared in a cauldron like this. The pulp is cut into small pieces. Better to cut it at the joints. Then the meat is fried in a cauldron with the addition of sunflower oil. The onion is cut into large slices. Combine with rabbit pieces. Spices and salt are added to the dish. Simmer over low heat until all foods are tender.

This dish goes well with a side dish of potatoes or boiled rice.

Rabbit with tomatoes and bell peppers

For this dish you will need the following products:

1. Three tomatoes.
2. Carrots (four pieces).
3. A kilogram of rabbit pulp.
4. Bulgarian pepper.
5. Approximately 150 milliliters of water.
6. 4 feathers of green onions.
7. A large spoonful of salt.
8. Provencal herbs (the same amount).

How to cook a rabbit in a cauldron? The recipe with the addition of tomatoes and bell peppers is discussed in this chapter.

The carcass should be rinsed, dried and divided into slices. Rub with a layer of herbs and salt. Fry in a preheated pan until lightly golden brown. If the meat is lean, you can add a little sunflower oil. The carrots should be peeled, rinsed, and cut into round slices. Place on the bottom of the cauldron. Add rabbit pulp. Rinse the pepper, remove the stalk and grains. Divide into small cubes and put in a cauldron with meat. The onion is cut into rings. Add to food. The tomatoes are washed, divided into squares. Connect with the rest of the components. Pour water over the dish. According to the recipe presented in this chapter, a rabbit in a cauldron should be simmered over low heat for forty minutes under a lid. Fried or boiled potatoes, rice groats, fresh vegetable salads are used as a side dish for this dish.

Sauce with sour cream sauce

This dish requires the following components:

1. 700 grams of rabbit pulp.
2. Onion head.
3. Carrots (one or two pieces).
4. About 150 grams of sour cream.
5. 4 tablespoons of sunflower oil.
6. Garlic (three wedges).
7. Bay leaf.
8. Table salt - a third of a teaspoon.
9. Chopped pepper (1 pinch).

How to make a rabbit in a cauldron? The recipe with a photo is discussed step by step in this chapter. First, rinse the carcass and cut it into small pieces.

Then the pulp is soaked in a saucepan of water for about an hour. Then the meat is washed and evenly fried in a preheated pan with the addition of sunflower oil, placed in a cauldron. Rinse vegetables, peel. The onion is cut into semicircular pieces. Chop the carrots with a grater. Fry vegetables in the sunflower oil left over from cooking the rabbit for about 5 minutes. Move to a cauldron, salt and pepper. Pour the food with water, add a bay leaf. Stewed rabbit in a cauldron according to the recipe presented in this chapter is cooked for an hour and a half. The garlic cloves should be peeled. Then they need to be finely chopped. Add to the dish a quarter of an hour before the end of cooking.

Cooking a rabbit in a cauldron: a recipe with cream and white wine

The dish includes:

1. Two onions.
2. Fresh chili peppers.
3. Two medium carrots.
4. A rabbit carcass weighing one and a half kilograms.
5. Half a celery root.
6. Six cloves of garlic.
7. Sunflower oil.
8. Seasonings.
9. Salt.
10. Rosemary (several branches).
11. 400 grams of dry white wine.
12. Flour - 1 large spoon.
13. Cream (about 500 milliliters).

How to cook a rabbit? A recipe for a cauldron and a photo of this dish are presented in the next chapter.

Preparation

The carcass is washed, cut, rubbed with a layer of salt and seasonings. Leave for a while. The vegetables are rinsed and peeled. Carrots are divided into medium-sized circles. Chop the garlic. Pepper is peeled from seeds, cut into squares. Celery is divided into slices, onions - into half rings. According to this recipe for a rabbit in a cauldron, pieces of meat must be fried with the addition of sunflower oil. Combine with chili, two cloves of garlic. After 60 seconds, the vegetables must be removed from the dish. The rabbit is evenly fried until a crust forms, spices are added. They put celery and rosemary in the dish. Carrots and onions are sautéed in a separate skillet with sunflower oil. Wine is added to the cauldron and wait until it evaporates. Cover the dish with a lid. Stew the dish for 25 minutes. Then combine the meat with carrots and onions. 4 cloves of garlic are chopped, put in a dish. The dish should be salted, simmer for another 10 minutes. Add 500 milliliters of cream. Wait for the gravy to thicken.

The dish is stewed for another 5 minutes. Then the food should be left under the lid to infuse.

A simple recipe

This dish requires:

1. Two onions.
2. Sour cream (one glass).
3. Rabbit carcass.
4. Chopped pepper.
5. About 100 milliliters of olive oil.
6. Oregano.
7. Salt.

It is necessary to cook a rabbit in sour cream in a cauldron according to the recipe.

The carcass is rinsed, divided into medium-sized fragments. Sprinkle with spices, salt. Pieces of pulp are fried on both sides in a preheated cauldron with the addition of olive oil. Remove the meat from the vessel. Coarsely chopped onion heads are prepared in it until a transparent shade. Add oregano. Fry for about 30 seconds, combine with rabbit pulp. The dish is poured with water, stewed for a quarter of an hour. Then add sour cream to the dish. Cook it under the lid for forty minutes.