There are a huge variety of rabbit cooking options, therefore, each housewife will be able to choose an option that ideally suits the taste preferences of the entire family. In this article, we offer various recipes for making rabbit stew.

Braised rabbit with onions and carrots recipe with photo

This recipe will allow you to experience the taste of rabbit meat. This recipe has a minimum of ingredients.

Ingredients:

• Rabbit carcass (1.5-2 kg)
• 200 grams of carrots
• 200 grams of onions
• 4 tablespoons vegetable oil
• Litere of water
• You can have some parsley
• Salt, black pepper - to taste.

How to cook unflavored rabbit stew:

Rinse the rabbit carcass well and cut into pieces along with the bones. Pour in cold water and leave for two hours to rid the rabbit carcass of a specific smell. After soaking, rinse the meat again and pat dry with paper towels. Then mix the salt with ground black pepper and grate the pieces.

Before stewing, rabbit meat must be fried. Heat the oil in a large skillet and fry the slices on all sides until golden brown. The lid is not covered during frying.

While the rabbit is frying, peel the onion, cut the onion in half, then halve it and cut it into quarters. Peel the carrots and grate on a coarse grater. Put the fried pieces of meat in a deep saucepan, and sprinkle with chopped onions and grated carrots on top. You can add some fresh herbs if you like. You can add 200 grams of pumpkin, previously peeled from skin and seeds, to this recipe. It can be grated on a coarse grater or cut into small cubes. In this recipe, vegetables will not be superfluous.

Boil the water and pour over the rabbit with vegetables. Cover the saucepan with a lid and place over low heat.

The minimum stewing time is an hour and a half, ideally the rabbit should be stewed for 2 hours. If the rabbit is stewed for two hours, the meat will be very tender, easily separated from the bones and literally melt in the mouth.

Serve the stewed rabbit with a fresh vegetable salad and any side dish. You can decorate with fresh herbs. Bon Appetit!

Braised rabbit in white wine

Ingredients:

• Rabbit carcass - up to 1.5 kg
• Tomatoes - 2-3 medium pieces
• Garlic - no more than 3 teeth
• Dry white wine - 400-500 ml
• Oregano - 1 tablespoon
• Coriander - 1.5 tablespoons
• Table salt - 2 tablespoons

1. Wash the rabbit in cold water several times, cut into portions. Please note that sometimes rabbit meat has a peculiar animal smell, which can be removed by soaking in water with the addition of a vinegar solution.

Braised rabbit with mushrooms

Rabbit meat is famous for its unusual taste, easy digestibility and low calorie content. This type of meat is ideal for those who follow their figure, or simply adhere to the principles of proper nutrition. Rabbit is wonderful How to cook a stew rabbit recipe with a photoernamental bored chicken breast, and there are many ways to cook this meat - everyone will find something that will satisfy all the gastronomic wishes of the eater.

Ingredients:

• Rabbit carcass - about 1.2-1.5 kg
• Mushrooms (champignons, forest can be used) - 400-500 gr
• Medium fat cream - 200-25 ml
• Nutmeg - on the tip of a knife
• Lemon juice - 1-2 teaspoons
• Green onions (feathers) - 1 medium bunch
• Rock salt - 1-1.5 tsp.
• Sunflower oil - 2 tablespoons

How to cook mushroom stew rabbit:

1. Wash the mushrooms well and cut into slices of medium thickness (0.5 cm).

2. Rinse the onion feathers and chop as small as possible.

3. Heat sunflower oil in a skillet, add mushrooms and fry over medium heat for 5-7 minutes.

4. Pour cream into the mushrooms (it is not advisable to take too fatty ones, the ideal option is 15 percent).

5. Simmer everything over low heat for 7-8 minutes.

6. Wash the rabbit carcass and cut into medium portions. Lightly fry each piece in vegetable oil until a brown crust forms.

7. Place the fried meat in a thick-walled cauldron, pour creamy mushroom sauce. Add salt, desired spices, ground black pepper. You can also add 1 cup of cold water.

8. Simmer the meat over medium heat under a closed lid for an hour. From time to time, the rabbit should be stirred so that the creamy sauce evenly soaks all the pieces.

9. An hour later, try the rabbit for readiness. If it seems to you that the meat is not completely ready yet - feel free to simmer for another 30 minutes.

10. At the end of cooking, add finely chopped onion and leave the rabbit to "rest" under the lid for another 20-30 minutes.

11. Ideally complement this dish with a side dish of boiled rice or mashed potatoes. Bon Appetit!

Braised rabbit with cabbage

Rabbit meat is rightfully considered one of the most useful and non-nutritious types of meat. There are a lot of rabbit recipes, therefore, even the youngest and most inexperienced housewife will find an option according to which she can cook such meat. Rabbit goes well with both white wine and cream; both with vegetables and with different types of mushrooms. Therefore, you can cook rabbit meat the way your family members love. A braised rabbit, if properly cooked, is juicy and tender. Please note that the rabbit can be served not only for adults, but also for children, since the meat is not fatty and tender and is easy to digest.

Ingredients:

• Rabbit carcass - up to 1.5 kg
• Onions - 2-3 medium heads
• Carrots - 1 large or 2 medium
• Cauliflower - 0.5 kg
• White or Peking cabbage - 0.5 kg
• Tomatoes - 3 pieces (preferably soft and ripe)
• Parsley greens - 1 medium bunch
• Basil - 3-4 leaves
• Salt, black pepper and paprika to taste

How to cook rabbit stew:

1. Wash and cut the rabbit into small pieces. If the meat is not the youngest, it can be pre-soaked in water with the addition of vinegar.

2. Peel the onion and cut into half rings or rings.

3. On the bottom of a saucepan or cauldron, spread a layer of onion so that the bottom is completely covered. This will be the pillow on which the meat will be stewed, and it is the onion that will prevent the rabbit from burning.

4. Place the meat on an onion pillow, season with salt and add black pepper, paprika and other spices to taste.

5. Finely chop the white cabbage, disassemble the cauliflower into small inflorescences.

6. First put white cabbage on the meat, then cauliflower.

7. Grate carrots or cut into small strips. Place on top of the cauliflower.

8. Wash and peel the tomatoes. To do this quickly, the tomatoes need to be put into boiling water for 5 seconds, removed and cooled under running cold water.

9. Grind parsley and tomatoes in a blender to create a fragrant puree. Pour the contents of the cauldron with this sauce, and, if desired, add a few leaves of fresh basil.

10. Pour the entire contents of the saucepan with 2 glasses of cold water and put on fire. With the lid closed, bring the meat to a boil over maximum heat, after which we reduce the heat to a minimum. Simmer the rabbit on low heat for at least 2.5-3 hours. During this time, the rabbit will be saturated with the aromas and flavors of vegetables, the meat will be tender and crumbly.

11. After 3 hours, turn off the heat and let the dish infuse for another 1 hour. During this time, the rabbit will completely take all the moisture from the vegetables, which will make the meat juicy.

12. Well, that's it - the rabbit stew is ready to eat. Boiled rice, potatoes, buckwheat porridge are ideal for garnish. Also, the rabbit will advantageously complement mashed potatoes, or a light vegetable salad. And don't forget a glass of white wine for yourself! Bon Appetit!

Rabbit stewed in red wine

This recipe is a kind of stifado, only from rabbit meat. This recipe will be appreciated by lovers of tender rabbit meat. From the specified amount of ingredients, 4 servings will turn out, it will take 30 minutes to prepare. The total cooking time is 2 and a half hours.

Ingredients:

• Rabbit carcass weighing 1.5 kg
• 350 ml dry red wine
• 1 onion
• 1 large tomato
• A pair of garlic cloves
• 50 grams of butter
• 50 ml of olive or refined sunflower oil
• 3 level tablespoons flour
• Salt, black pepper, bay leaf - to taste.

How to cook red wine stew rabbit:

Many cooks advise soaking the rabbit to remove the specific smell, but for how many years we have kept rabbits, there has never been any smell from them. Therefore, soaking can be safely omitted. If you cook a hare, yes, forest food gives a certain flavor. Cut the rabbit carcass into pieces, remove films, residual fat and entrails. Do this carefully to keep the meat completely clean. Dry the washed meat with a paper towel.

Peel the onion and cut into half rings. Make a cross-shaped incision on the skin of the tomato and immerse it in boiling water for 15 seconds. Then remove the skin and cut the stalk. Chop the tomato into small pieces. You can substitute a tablespoon of tomato paste for the tomato.

Peel the garlic and chop finely. Do not use a garlic press.

In a heavy-bottomed saucepan or deep skillet, combine the oil and butter. Dip each piece of rabbit in flour and place plump in the butter mixture. Fry over medium heat until golden brown. Approximate time - 7 minutes on one side and the same on the other. It is important that the pieces of rabbit meat are exactly golden. It is most convenient to turn over with an ordinary fork. Since the chunks are large, it is not stressful.

Add garlic, onion and chopped tomato to the browned meat. Stir, salt, add bay leaf (1-2 leaves), salt and pepper to taste. Fry for another 10 minutes over medium heat, not forgetting to stir. It is important to take good wine for this recipe, preferably homemade. It is important that there are no dyes and flavors in it, as is often the case. Now pour in the wine. We boil, stirring, for 3-4 minutes, then you need to close the pan or pan with a lid and put the rabbit in a preheated oven to bake. The temperature is 180 degrees, the rabbit is baked for about an hour. Then you can check the meat for readiness, it will be very soft. As a result, you get pieces of rabbit meat in a thick sauce. Serve only hot. Bon Appetit!

Stewed rabbit with vegetables

The rabbit carcass can be boiled, baked, fried or stewed - the meat will be tasty and healthy. Below are the original methods of cooking rabbit meat, which will not leave anyone indifferent.

Ingredients:

• Rabbit carcass - up to 1.5 kg
• Carrots - 2 small or 1 large
• Onion - 1 medium head
• Leeks - 2 small stalks
• Tomatoes - 2-3 medium pieces
• Garlic - no more than 3 teeth
• Dry white wine - 400-500 ml
• Sunflower oil - 3 tablespoons
• Oregano - 1 tablespoon
• Coriander - 1.5 tablespoons
• Ground black pepper - 0.5-1 tablespoons
• Table salt - 2 tablespoons.

How to cook vegetable stew rabbit:

1. Wash the rabbit in cold water several times, cut into portions. Please note that sometimes rabbit meat has a peculiar animal smell, which can be removed by soaking in water with the addition of a vinegar solution.

2. Peel the carrots and onions, cut off the green part from the leeks. Chop all vegetables into pieces convenient for you - in circles or small cubes.

3. Heat sunflower oil in a saucepan, add oregano and coriander. Keep the spices and oil on the fire for 3-4 minutes so that the spices give off their aroma.

4. Add vegetables to the spices, mix and fry for 2-3 minutes.

5. We send parts of the rabbit to the pan, salt and pepper, fill with wine. With the lid closed, keep on the lowest heat for up to 30 minutes.

6. Cut the tomatoes into large pieces, add to the meat. Pour the entire contents of the pan with cold water so that the water covers the meat by 1-2 centimeters.

7. Simmer over medium heat without stirring for no more than 1 hour. At the end, add finely chopped garlic.

8. Turn off the stove and let the rabbit brew for another 30-40 minutes.

9. The dish is ready to eat - the meat is tender and melts in the mouth. Bon Appetit!

Diet, healthy, very tasty and tender rabbit meat is loved by many. Do you know how to stew a rabbit so that the meat just melts in your mouth? Get acquainted with simple, interesting recipes.

Dishes for every taste

There are many ways to cook a rabbit. Each housewife is guided by her own taste and preferences of the household. The rabbit is very tasty stewed, baked, you can make cutlets and pate from it.

To get rid of the specific smell that meat sometimes has, you need to soak the carcass in water with the addition of vinegar or wine. An hour or two - and the meat will be ready to use.

What ingredients are added to rabbit dishes? Vegetables, mushrooms, wine, cream and sour cream, herbs and spices. You need to be careful with spices so as not to interrupt the delicate taste. If you decide to stew meat in cream, choose a low percentage of their fat content.

Cooked meat is served with stewed vegetables or fresh vegetable salad, boiled rice, seasoned with butter. If you cook your rabbit stew without adding vegetables, fluffy and tender mashed potatoes are a great addition.

For those who adhere to a healthy diet, prefers dietary, but not bland dishes, for children and sick people, this delicious meat is 100% suitable. Cook it without spices, with sour cream or vegetables to achieve the most gentle effect on the body.

Note that the price of a rabbit carcass is quite reasonable. To prevent negligent sellers from selling the cat, they must leave one leg, which shows who owns the meat. The supermarket also sells chilled rabbit meat. Choose yourself.

Gourmet delicacy

The rabbit stewed in wine will decorate the festive table and delight the guests. Take white dry wine.

What you need:

• Medium rabbit carcass (1.2-1.3 kg).
• 1 pc. carrots and onions and leeks.
• 3 tomatoes.
• 2-4 tbsp sunflower oil.
• A couple of cloves of garlic.
• Half a liter of wine.
• Spices: oregano (1 tsp.), Coriander (2 tablespoons), a pinch of ground black pepper.
• Salt to your liking.

How to prepare a dish:

1. Wash the carcass, cut into portions.
2. Peel the carrots and onions, wash well, cut into rings.
3. Add the chopped white leeks.
4. Pour oil, oregano and coriander into a saucepan. Warm up minutes 3.
5. Put the vegetables, mix.
6. Put the meat in a saucepan, add wine, salt. Close the lid. Let it stand for half an hour.
7. Add coarsely chopped tomatoes and a little water to cover the contents of the pot.
8. Carcass dish for about 1 hour. Add thinly sliced ​​garlic before turning off the heat.
9. Let it brew for half an hour and serve.

Mushroom fantasy

Mushrooms and cream will add aromatic notes and delicate flavor to the rabbit dish. The stew is very tender. Sprinkle the finished dish with a green onion - it will be fresh and very beautiful. Cooking yummy is very easy.

Products:

• Rabbit meat - 1.3 kg.
• Mushrooms (champignons) - half a kilo.
• Cream - 200g.
• A little vegetable oil.
• A pinch of nutmeg.
• A teaspoon of lemon juice.
• A bunch of green onions.
• Salt - 1 tsp

Cooking steps:

1. Fry the mushrooms in hot oil.
2. Pour in the cream and keep the mixture on the fire for another 5 minutes. The cream contains the secret of the delicate taste that the finished dish has.
3. Process the carcass, wash, cut into pieces of medium size.
4. Lightly fry the pieces in oil and place them in a cauldron, saucepan or stewpan.
5. Add salt, pepper, spices, very finely chopped green onions.
6. Keep on fire for an hour and a half.
7. Vegetable salad will accentuate the taste of dietary stew.

Meat in a vegetable coat

Do you want to cook a dish that is tasty, healthy, but not nutritious? Stewed rabbit with vegetables is easy to prepare. If you don't know how to put out a rabbit, take this recipe into service. Even a young housewife can cook this dish.

What you need:

• Rabbit meat - one and a half kilograms.
• 0.5 kg of cauliflower and white cabbage.
• Large carrot.
• 2-3 large onions.
• 3 medium ripe tomatoes.
• Parsley is a bunch. Basil - optional.
• Salt and pepper to taste.

Cooking process:

1. Wash the carcass, cut into medium-sized pieces.
2. Your task is to prepare a bed for the meat. Take an onion, cut into half rings and fold it on the bottom of a thick-walled cauldron in a layer of 2-3 cm.
3. Put all the meat on the onion, pepper and salt it.
4. Thinly chop the white cabbage and cover the meat with a layer.
5. Rinse the cauliflower, sort it into inflorescences. This will be the next layer of the fur coat.
6. Cut the carrots into thin strips and sprinkle with a layer of cauliflower.
7. Braised rabbit will be very fragrant if you add greens. Chop it finely.
8. Mix the parsley and tomatoes in a blender and place on the previous layer. If you like basil, add a chopped leaf or two.
9. Pour in 2-2.5 cups of cold water.
10. Close the cauldron with a lid, put it on a small fire.
11. Do not open the lid until the end of cooking.
12. The water has boiled - you will hear it. Reduce fire to very low. Meat in a vegetable fur coat is stewed for at least 2.5 -3 hours.
13. Let the dish brew. Rabbit meat prepared according to this recipe turns out to be as aromatic as stewed in cream or white wine.

Keep up with the times

If you are a modern housewife and actively use kitchen helpers, know that it is very easy to prepare a delicate dietary meal in a multicooker. You probably already have this cooking aid. And here is the recipe.

You will need:

• Rabbit carcass (up to 1, 2-1.3 kg).
• Sour cream - 300g.
• Salt, pepper, lavrushka - a little bit of everything.

Preparation:

1. Wash the prepared carcass, cut into medium pieces.
2. Brush each piece with a mixture of sour cream, salt and pepper.
3. Put the meat you are going to cook in the slow cooker.
4. Add bay leaves, half-rings of onions, and a fraction of half a glass of water.
5. Select the Extinguishing mode. Turn on the kitchen appliance.
6. After 2 hours, take out a fragrant treat with a gravy made from meat juice, onions and sour cream.
7. Serve the stewed rabbit with assorted vegetables or mashed potatoes.

Try a delicious rabbit meal. The dish should be excellent! If you have new ideas or ingredients that will give the stewed rabbit an unusual taste, share the original recipe.

Rabbit meat is tasty, dietary, quite light in performance. Rabbit stewed in sour cream, a classic rabbit dish that simply cannot be tasteless! And several new ingredients, unusual additions to the sauce, will turn the dish into a real delicacy. What is important to know so that the sour cream rabbit melts in your mouth and arouses admiration?

Rabbit stewed in sour cream - a classic recipe

Rabbit meat is a real record holder for nutritional value. Nutritionists highly value it for its large amount of amino acids, iron, phosphorus, cobalt and other "benefits" for the body. For children, the elderly and simply connoisseurs of healthy nutrition, the rabbit cannot be replaced in the diet: the meat is low in calories and, one might say, not fatty. The main thing is to learn how to stew it correctly so that the dish melts in your mouth, but at the same time does not "fall apart".

For a classic recipe, we need:

• rabbit carcass - 1.5 - 2 kg;
• large carrots;
• one medium onion;
• broth or water - 250 ml;
• 500 ml sour cream 25% fat;
• garlic - optional;
• salt, pepper - to taste;
• vegetable oil - 50 ml.

The meat of a young rabbit does not need preparation, but if the individual is more adult, it is better to get rid of a slight specific aroma in advance by marinating pieces of meat for 2-3 hours in a weak bite solution (for 1 liter of water 2 tablespoons bite 9%). Rub the pickled pieces with spices and garlic (if your family loves it), and then fry in a hot skillet until golden brown. We fry the onion, cut into half rings, carrots, grated on a coarse grater. Put the rabbit, fried vegetables in a stewpan with a thick bottom, pour everything with broth.

The hardest part of cooking is to withstand the stewing time. It takes at least an hour, and sometimes more if the individual was an adult.

Now we need to wait until the broth begins to boil: as soon as characteristic bubbles appear on the surface, we immediately reduce the heat to the very minimum. Simmer over low heat until the meat is cooked - it takes one and a half to two hours. It is easy to check the readiness of the rabbit: the meat should move away from the bones. As soon as you saw that the rabbit has reached the desired condition, add sour cream to it and simmer for another 15 minutes. Serve rabbit meat with mashed potatoes, rice or pasta.

Cutting advice! Experienced chefs advise to cut correctly: first it is important to cut the carcass into two parts, from the extreme lumbar vertebra, and only then cut them into portions. In this case, it is important to chop with one blow, so small fragments do not accidentally fall into the dish.

Cooking in the oven

Rabbit meat is considered ideal in terms of environmental friendliness. Why? But because only it, in principle, is not capable of absorbing harmful chemicals, accumulating pesticides and even nuclear fission products. It is very tasty, and in tenderness it surpasses almost all types of meat. True, it will take a long time to bake it: it takes about 2-3 hours to bake in the oven.

You can cook a rabbit in the oven in a roaster or a baking dish that has a lid. Otherwise, the sauce will evaporate during the long cooking process, and the meat will turn out to be dry.

The hostess will not have any difficulties if she takes the classic rabbit recipe as a base. We cook meat, fry vegetables, put everything in layers on one oiled ducklings. Pour everything with sour cream sauce, put in a preheated oven to 170 degrees, simmer for 2 hours. Serve with white crumbly rice, fresh parsley.

It is better to cook a dish in the oven at 160 degrees: you will have to wait longer, but the meat will be stewed just perfectly.

Rabbit in sour cream in a slow cooker

A multicooker can save a lot of cooking time, especially if you are a happy owner of a multi-pressure cooker. She cooks under pressure, which significantly reduces the cooking time of rabbit meat.

Put the meat on the bottom of the multicooker, on top - fried vegetables. Mix sour cream with broth, add a little flour as a thickener. We put on the "meat" mode, simmer until the signal about the end of work. Typically, the cooking time in such a slow cooker is 60-90 minutes, while in a normal one it can increase to 120. It is very simple to check the readiness: the meat should be soft, move away from the bones. If the dish is ready, serve it with mashed potatoes or fine noodles.

The rabbit in sour cream matches perfectly with rosemary - they are just made for each other. But remember that the spice is quite unusual and may not be pleasant to children. So put it down only if the household is used to it.

Recipe in a cauldron step by step

It is the cauldron that many venerable chefs advise to use for stewing sour cream rabbit. The thick bottom keeps the temperature perfectly, and the meat turns out to be not so much stewed as baked, especially if you do not add too much sour cream sauce to it. Connoisseurs call the dish a variation on the "kazan-kebab" theme and recommend serving it with pickled onions or pomegranate seeds.

How to cook rabbit kazan kebab?

1. Marinate rabbit meat.
2. We warm up the cauldron.
3. Add vegetable oil (about 100 ml).
4. We warm up the oil to the stage until a characteristic "smoke" appears from it.
5. In a highly heated cauldron, fry the meat until crusty.
6. Add spices to it.
7. Put the onion on top in half rings, carrots, cut into circles.
8. Fry everything together for a few minutes.
9. Fill with broth so that it covers the rabbit and vegetables by 1-1.5 cm.
10. We give the broth to a boil.
11. We cover the cauldron with a lid (you can just put the plate under the cauldron size).
12. Simmer the rabbit for 1.5 hours.
13. Fill with sour cream (or cream).
14. Cook for another 20 minutes on the lowest heat.

This rabbit goes well with rice, grilled vegetables, country style potatoes. You can decorate the dish with basil sprigs and eat it with young wine.

Stewed in sour cream with potatoes

Rabbit meat with potatoes is a wonderful tandem, which has long been appreciated by lovers of hearty food. The dish turns out to be rich, it is easy to cook in the consistency that combines the first and second courses, if you slightly increase the amount of liquid. Potatoes are white and crumbly. Moreover, it is better to take small tubers and add them whole.

How to cook a rabbit with potatoes wisely:

1. Fry the rabbit in the same way as in the basic recipe.
2. We cover with a "hat" of vegetables.
3. Fill with broth.
4. Simmer until half cooked - 1.5 hours.
5. Fill with sour cream sauce.
6. Place the raw potato tubers.
7. We continue to simmer over low heat until the potatoes are cooked - 40 minutes.

The dish will turn out to be even tastier if you supplement it with herbs, serve it with toasted toast from a loaf or garlic croutons. You can dip the bread into the sauce and give yourself real pleasure!

With mushrooms

Needless to say, mushrooms go well with any creamy sauces, including sour cream. Of course, you can add finely chopped champignons to the dish (it is better to do this at the stage of adding sour cream, because mushrooms are cooked very quickly).

But today, a country-style kitchen is in high esteem, when vegetables are cut very coarsely, and their natural taste is better felt.

Preparing a dish is simple:

1. The rabbit is fried in a hot skillet, transferred to a cauldron.
2. The meat is stewed until half cooked in broth, with the addition of white wine (100 ml).
3. Vegetables: potatoes, onions, carrots and mushrooms are fried in a separate skillet.
4. When the rabbit meat has become soft, vegetables are laid to it.
5. The dish continues to simmer over low heat until vegetables and meat are cooked.

Add 100 ml of cream in 10 minutes, and the meat will literally melt in your mouth! If instead of cream add three or four slices of processed cheese (you can take curd cheese, like "Hochland"), then you will certainly be invited to the position of the city's leading chef to learn the secret of cooking.

The food is transferred to a large plate, and eaten with croutons (large bread crumbs) from white bread or cheese croutons.

Quick recipe with vegetables

You can cook a rabbit with vegetables twice as fast if you stew rabbit meat in white wine in advance. The wine has a sourness that softens the fibers, which makes the carcass softer much faster. You don't need to be wise: instead of broth, add a glass of table white wine diluted with water and stew the meat for an hour.

In an hour, we will check the rabbit for readiness: if it has become soft, you can add vegetables to it. Any root vegetables are suitable for dressing - potatoes, carrots, and eggplants, zucchini, cabbage and tomatoes go well with rabbit meat. For spicy lovers, you can put a hot red pepper, and if you want to soften the dish, pour in a little heavy cream (100 ml) 15 minutes before cooking.

Use hops as a spice - suneli, and you will not regret it - the spice will add a subtle oriental note.

The dish will turn out to be fragrant, dietary, especially if it is eaten without a side dish. Indulge in a slice of whole grain bread and eat with fresh herbs!

The original version with prunes

Any game (and many consider rabbit meat to be game!) Goes well with dried fruits, and the king of the best ingredients for meat is prunes. It imparts a light sweetness, subtle smoky aftertaste, so it seems like the dish is being cooked over an open fire.

The version with prunes can hardly be called everyday, it is rather festive. But you should definitely pamper yourself with them at least once.

For cooking you will need:

• 100 grams of prunes;
• a rabbit weighing 1 kg;
• onions, carrots;
• spices and salt to taste;
• vegetable oil for frying;
• sour cream (or cream) - 200 ml;
• tomato paste (optional) - 2 tablespoons

Fry the rabbit meat, lightly sauté the vegetables. In a deep duck or cauldron, lay meat, vegetables, prunes in layers. Pour everything with broth and simmer for 1, 5 hours until the meat is cooked. Add sour cream, a little tomato and cook for another 30 minutes. Serve the finished rabbit with prunes with brown rice, lentils, beans or boiled potatoes.

Soak prunes in boiling water for 15-20 minutes before cooking. Do not pour out the water in which the fruits were soaked, but add to the sauce, where the rabbit meat will be stewed.

In sour cream-honey sauce

A rabbit stewed in sour cream and honey will help to diversify the diet, and at the same time surprise the guests. This is an amazingly delicate dish, where the sweetness of honey completely disappears into sour cream, adding spice to the sauce.

It is better to cook such a rabbit without vegetable sautéing: it is superfluous here. The recipe is greatly simplified: the fried rabbit is poured with broth and stewed until the meat is cooked, and half an hour before readiness, sour cream and two tablespoons of honey are put in the broth. It is good to season such a dish with oregano or thyme - these spices will decorate the dish, giving it a spicy touch.

Serve sour cream and honey rabbit meat well with potato croquettes: for this, cutlets are molded from mashed potatoes and baked in the oven until golden brown.

On the one hand, the rabbit stewed in sour cream is very simple. But on the other hand, it claims the right to be called exquisite: after all, few people eat rabbit meat every day. Pamper yourself with new dishes, do not be afraid to experiment, and may your loved ones be fed and healthy.

Rabbit meat is a delicious product. Due to the fact that it is not as affordable as, for example, chicken, the rabbit is considered a delicacy. In order to cook your rabbit well, you need to soak it in water just before cooking. This will give the meat the tenderness it needs. A young rabbit tastes more tender than an older animal. Rabbit meat is stewed with sour cream, kefir, cream, wine, beer. Such dishes turn out to be very diverse and unusual. The rabbit must be served hot with warm sauces.

How to stew a rabbit in sour cream

Recipe Ingredients:

• Rabbit - 1 pc.
• Sour cream - 500 g.
• Carrots - 1 pc.
• Bulb onions - 1 pc.
• Garlic - 3 cloves.
• Vegetable oil - 30 g.
• Salt and pepper to taste.

Cooking process:

• Rabbit meat is cut into portions. To do this, the carcass is carefully cut along the spine so as not to leave bone fragments in the meat. The pieces are washed and dried.
• Garlic is rubbed on a grater or squeezed out in a garlic press. The meat is placed in a deep plate, sprinkled with pepper, rubbed with shabby garlic. The marinating process lasts 1 hour in the refrigerator.
• Next, the marinated meat is fried in a pan in vegetable oil until golden brown. After frying, the meat is transferred to a plate. Finely chop carrots and onions and sauté in a frying pan.
• Meat, carrots and onions are laid out in a deep thick-walled cauldron, sour cream or a little water is poured. The rabbit is stewed in sour cream for about 40 minutes. over low heat under the lid.

How to stew a rabbit in sour cream with prunes

Recipe Ingredients:

• Rabbit - 2 kg.
• Sour cream - 500 g.
• Prunes - 2/3 st.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Garlic - 4 cloves.
• Salt, spices to taste.

Cooking process:

• Rabbit meat is cut into portions and marinated in vegetable oil and grated garlic. Marinating time 4 hours.
• The prunes are thoroughly washed with warm water and filled with boiling water until they grow in size. Carrots and onions are finely chopped and fried in vegetable oil in a deep thick-walled cauldron.
• Rabbit meat is laid out in a cauldron instead of onions and carrots, fried until crusty. Then add prunes, sauteed vegetables and sour cream diluted with water with spices and salt. Extinguishing time 40 min. over low heat.

How to stew a rabbit in wine

Recipe Ingredients:

• Rabbit - 1 pc.
• Dry white wine - 1 tbsp.
• Tomato - 8 pcs.
• Garlic - 8 cloves.
• Vegetable oil - 30 g.
• Salt, black pepper to taste.
• Dried rosemary - 1 tsp

Cooking process:

• The rabbit is cut into pieces and fried in a pan until golden brown. Tomatoes are cut into slices. The garlic is peeled and crushed in a garlic press or rubbed on a grater. Meat, tomato slices, garlic, dry rosemary and dry white wine are placed in the cauldron. The ingredients are stewed over low heat for 20 minutes.
• Further, the stewing from the cauldron goes into the oven. The cauldron is placed on a baking sheet and covered with an impromptu foil lid with small holes. The rabbit is baked for 15 minutes. After cooking, the dish can be served with baked young potatoes with salads.

How to stew a rabbit in milk

Recipe Ingredients:

• Rabbit - 1 pc.
• Milk - 2 tbsp.
• Bulb onions - 3 pcs.
• Chopped parsley - 2 tablespoons
• Salt, black peppercorns - to taste.

Cooking process:

• Stewing a rabbit consists of two stages: roasting in the oven and stewing in milk. Rabbit meat is cut into small portions, sprinkled with salt and placed under foil in the oven. After cooking, the meat is placed in a cauldron.
• Onions are finely chopped and laid out on the finished rabbit. Milk is brought to a boil and poured into a cauldron with meat. Salt and black pepper are added. The finished dish is garnished with chopped parsley.

The rabbit is stewed in sour cream in order to soften the meat fibers. In wine to add flavor to the dish. You can also use beer fill. This option is suitable for big and merry New Years, weddings. Stewing in a slow cooker will reduce the time spent in the kitchen to a minimum, give the hostess a chance to prepare an additional side dish, vegetable salads.

Braised rabbit - the best recipes. How to cook stewed rabbit correctly and tasty.

Rabbit meat is rightfully recognized as one of the most dietary, and doctors say with complete confidence that it has medicinal properties. Regularly eating rabbit meat and dishes prepared from it will bring tremendous benefits to your body. Doctors of all directions, and especially doctors - nutritionists, strongly recommend that everyone, without exception, include rabbit meat in their daily menu.

First of all, this recommendation applies to pregnant women, nursing mothers, the elderly and small children. Rabbit meat is valued for its high content of easily digestible animal protein, thanks to which our body can fully function. In addition, rabbit meat contains a huge amount of essential trace elements: calcium, potassium, phosphorus, zinc, but, on the contrary, there is practically no fat in it. Therefore, it is recommended for those people who are overweight or simply watch their figure. It is very useful to eat rabbit meat for professional athletes, because it perfectly satisfies hunger and gives energy and strength for exhausting workouts.
Rabbit meat can be cooked in a variety of ways, and there are countless recipes for dishes from it. Rabbit meat is boiled, baked in the oven, fried in a pan, stewed in all kinds of sauces, grilled and cooked on an open fire. But, the undisputed leader among all the variety of rabbit dishes has always been and remains such to this day, the rabbit stewed in sour cream.
The rabbit stewed in sour cream has long become a classic and is presented in the menu of many national cuisines. Rabbit meat itself is very tender, and thanks to sour cream, it just melts in your mouth. Culinary experts especially recommend stewing a rabbit in sour cream if you are not sure that you have purchased the meat of a young animal. The fact is that the younger the rabbit was, the softer and juicier its meat. Therefore, the meat of an old rabbit can sometimes turn out to be dry and harsh. But sour cream sauce can easily cope with this problem and soften even the most difficult chewing meat.
Rabbit stewed in sour cream has a delicate creamy taste. If you are a lover of more savory food, then you can always diversify and complement this dish to your liking. Garlic, rosemary sprigs, all kinds of spices and seasonings give a special piquancy to a rabbit in sour cream. In addition, you can stew a rabbit not only in sour cream. Very often, rabbit meat is stewed in milk, white or red wine, milk cream, or simply in broth. This way, you can change the taste of this amazing dish every time, thus adding variety to your daily menu. The most important thing is that no matter what you put out the rabbit in, it is always guaranteed to turn out incredibly tasty, amazingly fragrant and incredibly tender. In a word, stewed rabbit is always a win-win option, not only for everyday, but also for a festive table.
Usually the rabbit is stewed with some additional ingredients. Most often, mushrooms, all kinds of vegetables, cereals and fruits act as such minor components. Also, rabbit meat must be stewed with the addition of all kinds of spices and seasonings. Cloves, rosemary, basil, celery, garlic, parsley, bay pepper, black and red ground pepper, dill perfectly complement the taste of rabbit meat. In addition, all these spices and spices will help you get rid of the specific smell of meat, which is sometimes present if the rabbit was old or not quite fresh.

Braised rabbit - food preparation

In order to cook a delicious and tender rabbit, you must first choose it correctly and competently. If you want to buy a whole rabbit carcass, then pay attention to the fact that it must be sold with a tail or a leg. This ensures that you are buying a rabbit and not someone else. After the rabbit is purchased, it must be thawed, unless, of course, you are lucky enough to find fresh meat. The rabbit is always defrosted in advance on the bottom shelf of the refrigerator; in this case, you can forget about defrosting in water or a microwave oven. Otherwise, you risk getting not tender, but rubbery meat. After the rabbit has thawed, it will need to be soaked for a while. Traditionally, this takes six to eight hours, but the longer the rabbit is soaked, the juicier and softer its meat will be. Therefore, if time permits, feel free to soak it during the day. It is recommended to soak a young rabbit in milk, kefir, cream or milk whey. But it is better to soak older individuals in a vinegar solution. Vinegar will help you get rid of the peculiar smell of rabbit meat and will soften old meat. Usually, the rabbit is soaked whole and only then, as necessary, cut into portions. Before stewing a rabbit, initially it should be quickly fried in a pan in vegetable oil, and only then brought to full readiness by stewing. This technique helps to preserve the juiciness of rabbit meat, in addition, a very appetizing and crispy crust is formed during the frying process.

Braised rabbit - the best recipes

Recipe number 1. Braised rabbit with mushrooms

Meat cooked with mushrooms is always a win-win and everyone's favorite dish. Especially if it's rabbit meat. A rabbit stewed in sour cream with champignons will become a favorite of your festive feast and will cause indescribable delight among your guests and household members.
To prepare the mushroom stew rabbit, you will need the following ingredients:
1. Rabbit carcass - 2 - 2.5 kg.
2. Fresh champignons - 700 grams.
3. Sour cream with a high percentage of fat - 500 grams.
4. Onions - 2 medium sized heads.
5. Garlic - 2 wedges.
6. Half a lemon.
7. Rosemary - 2 sprigs.
8. Butter - 50 grams.
9. Salt, black pepper, spices and seasonings to taste.
Cooking instructions:
1. Pre-defrost the rabbit carcass on the bottom shelf of the refrigerator, then cut off all the films, put the rabbit in a large bowl or basin and fill it with cold water. Squeeze the juice from half a lemon, pour it into a basin. Add a couple of rosemary sprigs there and leave the meat to soak overnight. In the morning, remove the rabbit from the marinade, dry it with paper towels and cut it into portions. Peel the garlic, pass it through a garlic press and rub the rabbit with garlic gruel from all sides. Heat a little butter in a frying pan, fry the rabbit over maximum heat on both sides until an appetizing crust is formed.
2. Transfer the fried rabbit to a rooster or any cast-iron pan with high sides. Peel the onions, rinse and cut into half rings. In the same pan where the rabbit was just fried, put the onion and sauté it until golden brown. We transfer the fried onions to the rabbit duck, add salt, black pepper and your favorite spices and seasonings, mix well and put on low heat, covered with a lid.
3. At this time, clean fresh champignons, wash thoroughly and cut into thin slices. We send the mushrooms to the rabbit, add fat sour cream there, mix thoroughly and continue to simmer everything together until tender. This usually takes one hour.
Serve the finished rabbit with mushrooms hot with a side dish of boiled friable rice. Bon Appetit!

Recipe number 2. Braised rabbit with sour cream and vegetables

If you want to pamper yourself and your loved ones not only with a tasty, but also a dietary and healthy dish, then stew the rabbit along with the vegetables. So you will simultaneously cook both lean, easily digestible meat and a light vegetable side dish.
To prepare a stewed rabbit with sour cream and vegetables, you will need the following ingredients:
1. Rabbit carcass - 2 kg.
2. Lemon - 1 piece.
3. Water - 1 liter.
4. Sour cream with a high percentage of fat content - 400 grams.
5. Fresh tomatoes - 5 pieces.
6. Zucchini - 1 piece.
7. Meat broth - 300 ml.
8. Onions - 2 medium sized heads.
9. Carrots - 2 pieces.
10. Garlic - 2 wedges.
11. Vegetable oil - 3 tablespoons.
12. Salt, black pepper, spices and seasonings to taste.
Cooking instructions:
1. Pre-defrost the rabbit, rinse it under running water and put it in a basin. Squeeze the juice out of the lemon, mix it with a liter of cold water and fill in the rabbit. Leave to soak overnight. In the morning we take out the rabbit, dry it with paper towels and cut it into portions.
2. Peel the garlic, cut it into thin slices and stuff the rabbit with it. Then rub each piece of meat with salt, black pepper and spices on all sides. Heat a small amount of vegetable oil in a frying pan and fry the rabbit until golden brown. After that, we transfer the rabbit to the brazier.
3. Peel the onions and chop finely. Peel the carrots and rub them on a coarse grater. Saute vegetables in vegetable oil until golden brown. Then we transfer the carrots and onions to the roasting pan to the fried rabbit.
4. Wash the tomatoes under running water and cut into small pieces. Peel off the zucchini and cut into cubes. We send the chopped vegetables to the brazier with the rest of the ingredients. Add salt, black pepper and your favorite spices and seasonings, mix everything well.
5. In a separate bowl, combine the meat broth with fat sour cream, pour the resulting mixture into the roasting pan for meat and vegetables. We cover with a lid and send to an oven preheated to one hundred and eighty degrees for one hour. After the specified time has elapsed, turn off the oven and let the dish brew for another twenty minutes.
Serve the finished stewed roll with vegetables to the table hot along with sour cream sauce. Bon Appetit!

Recipe number 3. Braised rabbit with potatoes

Whatever one may say, but meat cooked with potatoes is the most popular dish among our compatriots. Delight your guests with a rabbit stew with potatoes and vegetables. Rest assured, no one will remain indifferent.
To make the potato and rabbit stew, you need the following ingredients:
1. Rabbit meat - 300 grams.
2. Onions - 2 medium sized heads.
3. Carrots - 1 piece.
4. Potatoes - 7 medium sized tubers.
5. Fresh dill or parsley - 50 grams.
6. Vegetable oil - 3 tablespoons.
7. Salt, black pepper, spices and seasonings to taste.
8. Meat broth - 500 ml.
Cooking instructions:
1. Pre-defrost the meat, remove the films, rinse thoroughly under running water, dry with paper towels and cut into small pieces. We transfer the meat to a saucepan, pour a small amount of vegetable oil there and fry on maximum heat until golden brown.
2. Peel the onions, rinse and cut into half rings. Peel the carrots, wash them under running water and rub them on a coarse grater. We send half of the vegetables to a saucepan with a rabbit, mix and fry until golden brown. Then pour the meat broth into the pan, reduce the heat and simmer under the lid for forty-five minutes.
3. At this time, peel the potatoes, wash them and cut them into thin strips. We send the potatoes and the other half of the onion with carrots to the pan, add a little hot water, if necessary. Add salt, black pepper and your favorite spices, mix well and continue to simmer for another thirty minutes.
Serve the finished rabbit with potatoes to the table, spread out on portioned plates and sprinkle with finely chopped fresh herbs. Bon Appetit!

1. Do not expose rabbit meat to too long heat treatment. It usually becomes soft and tender after forty-five minutes.
2. Pre-pickled rabbit cooks much faster, but it turns out tastier and more tender.
3. When soaking your rabbit in water, remember to change the water every four hours.
4. Fry the rabbit over high heat and simmer over low heat.