Rabbit meat is much healthier than beef, pork and lamb, there is almost no fat in it, but a lot of protein, which is absorbed by the body by 90%. This meat contains great amount vitamins, trace elements and amino acids, there are practically no bones and tendons, which greatly facilitates the preparation of rabbit dishes. In addition, this product is considered hypoallergenic, which is why it is prepared for young children. Rabbit dishes are very tasty and appetizing, and the kids do not have to be persuaded to eat meat to the last piece - they will also ask for a supplement. If you want to pamper your loved ones, cook a rabbit, the best recipes for this dish are collected on our website.

The main secret of rabbit cooking is good meat.

The quality of meat is very important for cooking tasty, and it is better not to skimp on this. Buy steamed rabbit meat from the market or chilled carcasses from the store and try not to take frozen meat as long exposure low temperatures degrades its quality. Select good rabbit can be based on the following features - pink dry meat without spots, bruises, cuts and slippery surfaces, a fresh smell and a brand that confirms the quality mark. Choose carcasses weighing no more than 1.5 kg - usually young rabbits weigh so much, old and overweight are not suitable for food. A young rabbit less than five months old is usually light pink, while a more mature rabbit has a deep pink color. In the old days, the age of a rabbit was determined by taking it for back leg, - in a young animal, when shaken, the ridge sagged. Very often on a rabbit carcass, on demand veterinary expertise, leave a fluffy tail or paw with hair and claws, but this rule is not always observed.

We butcher the carcass

The unusual thing about rabbit meat is that all parts of the rabbit require an individual approach. The back (more fatty) is best fried or baked, while the front is usually stewed and boiled. It is good if the meat has thin layers of fat, which give the rabbit softness and juiciness. When cutting the carcass, the back of the carcass is separated from the front just above the paws, the breast is divided into four parts, the meat is cut from the abdomen, and the legs are cut at the joints on the thigh and lower leg. At this stage, the entrails are removed and the remainder of the carcass is split along the spine and cut into small pieces. If it turns out to be too greasy, the fat can be cut off and used for frying or oven cooking, as advised in many recipes.

Making rabbit meat juicy

Rabbit meat is considered dietary meat, therefore, when cooked, it is dry, but this drawback is corrected by marinating, which will relieve fresh meat of a specific smell. Usually, the rabbit is marinated for 2-10 hours in salted or vinegar water, in soy sauce, milk, kefir, mayonnaise, whey, or in wine that gives rabbit meat refined taste and noble aroma. Dark pink meat is marinated in several marinades to make it tender and tasty. A good effect is given by smearing the carcass with olive oil mixed with finely chopped fresh garlic... Spices and aromatic herbs - dill, parsley, celery and lemon are added to the marinade for piquancy. Remember that for children's meals wine marinade use is strictly prohibited.

Cooking the rabbit correctly

Marinated is fried and baked very quickly - within 30 minutes. This time is quite enough for the meat to be perfectly fried without losing its juiciness. Do not overexpose the rabbit on the fire, otherwise the results of prolonged marinating will go down the drain and the meat will lose its flavor, become dry and tough. At the end of frying, you can add to the dish tomato paste, sour cream or heavy cream.

A rabbit stewed in red or white wine, champagne, milk, cream, broth or sour cream turns out to be very tasty - to prepare this dish, pieces of meat are fried in butter until crisp and mixed with spices (mint, citrus zest, rosemary, thyme sprigs ). Next, liquid is poured into a pan, a saucepan or a rooster, and the rabbit is stewed for 1-3 hours over low heat so that the fine structure of the meat does not collapse. In general, the rabbit does not like high temperatures, and this must be taken into account. In the process of frying and stewing, tomatoes, carrots, zucchini, beans, mushrooms, onions, garlic are introduced into the dish, Bay leaf, black pepper and potatoes - it all depends on the chosen recipe and culinary habits. As spicy seasoning often they take mustard, adjika, ginger, horseradish, oregano, coriander, basil, juniper, cloves and cinnamon, and you can bring the rabbit to readiness in the oven.

A baked rabbit is usually cooked under a "hat" of vegetables and mushrooms and poured over with sour cream. Many people like baked rabbit with fruits, dried fruits, green peas, nuts and cheese, and meat is cooked using foil or a roasting sleeve, but can also be cooked in a slow cooker and grilled.

Subtleties from the chef

If you want a crispy brown crust, dry the meat well before frying. Never put several pieces of rabbit meat in the pan, because they will release a lot of juice and start stewing - in this case, you will not wait for a crust. We do not recommend piercing the meat to check its readiness, as juice and marinade will leak out and the dish will turn out to be dry. Turn the pieces over only after they are well browned on one side.

Boiled rabbit is one of popular dishes children's kitchen, and to make it tasty and not bland, add coarsely chopped carrots, celery root and peeled onions to the broth during cooking. The carcass should be poured cold water, and the fire should be minimal - and after half an hour aromatic broth with the most tender meat ready.

Don't throw away rabbit giblets - they are cooked along with meat, especially rabbit liver, which is soft and delicious. This also applies to the lungs, kidneys and heart, which are delicious, especially if they are fried with spices, carrots, onions and garlic, and then stewed in cream or sour cream. Giblets crushed in a blender make an appetizing pate, which is served for breakfast with bread and vegetables.

Rabbit meat is used to make minced meat for cutlets, meatballs and meatballs, rabbit meat is used to make shashlik, schnitzel, pilaf, terrine, soufflé and stews. At first glance, this meat seems capricious, but you will quickly adapt to its difficult "character" and learn to change the recipes to suit the tastes of your family. Baked rabbit, served on big platter and decorated with vegetables, fruits and fresh herbs, it cheers up and creates a sense of celebration in the soul. Enjoy delicious meals with your family and let the rabbit become your favorite dish on your table!

Rabbit meat is considered not only a dietary and healthy product, but also unusually tasty and tender. But to make it a real delicacy, you need the right recipes.

So, Top 5 recipes for delicious rabbit dishes.

Recipe 1: Delicate rabbit in sour cream

The dish can be safely attributed to the classics of the genre, hence its great popularity. It is easy to prepare, and the sophistication of taste will delight gastronomic gurus as well.

Ingredients:

• rabbit 800 g;
• sour cream 1 glass;
• butter 70 g;
• white wine 300 ml;
• salt;
• black pepper;
• Bay leaf;
• Dill.

Cooking method:

Choose the meaty parts of the rabbit: legs and back. Cut them into small pieces. Large pieces can be divided in two. Season with salt and pepper, leave to stand for ten minutes. Melt butter in a large skillet. Cook on all sides for about five minutes over high heat. The meat should acquire a golden blush.

Mix sour cream and wine. Transfer the meat to a saucepan. Pour the remaining oil out of the pan as well. Pour in the wine and sour cream mixture so that it is half an inch higher than the meat. Place a couple of bay leaves. Simmer for one hour with closed lid... The dish is served with sprigs of dill and the sauce in which it was stewed. It goes well with fried and boiled potatoes.

Recipe 2: Braised rabbit in a spicy sauce

The taste is strikingly delicate and originally spicy. It melts magically in your mouth. It is absolutely impossible to resist the alluring aroma of this dish.

Ingredients:

• rabbit 700 g;
• flour 2 tbsp. spoons;
• white table wine 1.5 cups;
• vinegar 1 tbsp. spoon;
• olive oil 7 tbsp. spoons;
• onion 200 g;
• garlic 4 cloves;
• chicken bouillon 150 ml;
• dry hot pepper 1 pc .;
• paprika 1 tbsp. spoon;
• oregano, bay leaf, salt, black pepper;
• sprigs of parsley.

Cooking method:

Place portions of rabbit meat in a suitable container, pour in wine and vinegar. Top with oregano. Put a couple of leaves of lavrushka. Stir well. Cover securely with a lid, put in the cold for 12 hours. Then remove the rabbit from the sauce in which it was marinated. Wipe off paper towel... Set the marinade aside for now.

Pour salt and pepper into the flour, roll the pieces of meat in it. Heat olive oil in a deep skillet. Roast the rabbit over moderate heat on each side until a pleasant golden hue. Place on a plate. In the same place, lightly fry the whole onion very small size... Remove it from the pan. Put the garlic chopped on thin slices on it, fry for about a minute.

While straining, pour the remaining marinade into the skillet. Pour in chicken stock. Sprinkle with chopped hot peppers and paprika. Add meat and onions. Let it boil, lightly salt, cover, simmer over low heat for 50 minutes. Season the resulting sauce with vinegar if desired. The dish is garnished with green parsley.

Recipe 3: Hearty Rabbit Goulash

This is a very good option for family dinner or a large friendly company. The dish is stunningly beautiful and truly nutritious.

Ingredients:

• rabbit meat 500 g;
• flour 1 tbsp. spoon;
• water 200 ml;
• tomato paste 2 tbsp spoons;
• onion 2 pcs.;
• garlic 3 cloves;
• rosemary 0.5 tbsp spoons;
• paprika 2 tbsp. spoons;
• Bay leaf;
• sunflower oil;
• salt.

Cooking method:

Remove the rabbit pulp from the bones. Cut into pieces. Chop the onion and garlic thinly. Lightly fry the onion in oil until a pleasant shade is obtained. Add the garlic, fry for another 2 minutes. Add meat. Season with salt, paprika and rosemary. Stir.

Fry until a beautiful ruddy shade appears. Add flour. Get in the way. Add tomato paste. Stir again. Cover with water and stir again. Simmer with the lid closed for 20 minutes over low heat. Add some bay leaves. Remove from heat and let sit for 15 minutes.

Recipe 4: Delicate rabbit with potatoes and cheese

Subtle cheese-creamy notes will be added to the refined taste of dietary rabbit meat. Potatoes will add even more satiety to the dish, and tomato paste and carrots will add brightness and richness.

Ingredients:

• rabbit carcass 1 kg;
• hard cheese 300 g;
• processed cheese 1 PC.;
• potatoes 1.5 kg;
• carrots 80 g;
• sour cream 300 g;
• tomato paste 50 g;
• soy sauce 200 ml;
• onions 300 g;
• garlic 4 cloves;
• water 400 ml;

Cooking method:

Cut the rabbit into medium-sized portions. Soak in a deep bowl overnight. Fry with butter over high heat. 10 minutes on both sides. Put the rabbit in a large pot... Pour 400 ml of water into the same skillet, wait until it boils. Pour this liquid over the meat. Toast lightly finely chopped carrots and onions. Place in the bunny's pot.

When it boils, add tomato paste, sour cream, soy sauce. Stir, simmer for 30 minutes over low heat. Cut the processed cheese into several pieces, put in common pan... Stir for 2 minutes, then cook for 15 minutes. Stir in diced potatoes and minced garlic. Once the potatoes are ready, add the grated hard cheese. Stir. You can try the dish.

Recipe 5: Baked rabbit with vegetables

A rabbit cooked in the oven will retain all the usefulness of a dietary product. It will be very useful for children. A amazing taste and stunning appearance will impress even discerning aesthetes.

Ingredients:

• whole rabbit 1.5 kg;
• sour cream 3 tbsp. spoons;
• potatoes 1 kg;
• broccoli 1 pc .;
• carrots 2 pcs.;
• onion 1 pc .;
• Dill;
• salt;

Cooking method:

Cut the carcass into small pieces. Mix sour cream with chopped dill. Pour this mixture over the meat. Add some salt. Cut the carrots and onions into thin half rings. Cut the potatoes into medium wedges. Divide the broccoli into small florets.

Wrap each piece of rabbit separately in foil. Place the vegetables in a roasting sleeve. Remember to tie it on both sides. Place on a baking sheet, seam side down, next to the meat. Place in a preheated oven. Vegetables will take 20 minutes to bake, and meat 45 minutes.

Cook your rabbit according to our recipes and eat not only very tasty, but also with health benefits for the whole family!

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If during the New Year holidays you gave yourself some slack and allowed yourself to eat a little too much, it's time to get started. proper nutrition... And you will probably be interested in how to cook a rabbit so that the meat is soft and juicy. After all, one of the products that must be present in the diet of a person planning to start eating clean is meat.

However, sooner or later traditional chicken can get bored. A rabbit will easily take its place. Of course, unlike chicken, this meat is not cheap, and you can hardly eat it every day. But pamper yourself and loved ones on the weekend with juicy rabbit meat - why not.

Cooking rabbit with potatoes

One more interesting fact about rabbit meat - meat does not cause allergic reactions... If you have children, feel free to include a rabbit in their diet. With the right preparation, children will go crazy with the dish served to them.

If you do not know how to properly cook a rabbit with potatoes so that the meat is soft and juicy, this recipe is for you. First of all, you need to prepare products, from which in just a few hours you will be able to cook the most tender meat, the aroma of which will fill the whole house.

Almost all products can be easily purchased at any supermarket within walking distance. Next, you need:

1. Wash and divide the rabbit meat. You can just rinse the rabbit carcass under running water, or soak the meat for 3 hours. Then the rabbit meat must be dried with a paper towel. Next, the meat is cut into portions. Large bones do not need to be removed. It can be either fillet or just meat on the bone. Then the meat is transferred to a large bowl.

2. Chop the onion and garlic. Rinse and peel thoroughly before chopping onions and garlic. The garlic should be chopped into large slices, so it is not advisable to use a garlic press in this case.

3. Prepare the sauce. The next stage of the cooking work fragrant rabbit with potatoes - preparation of the sauce. To do this, mix sour cream and mayonnaise in a bowl. Add onions and garlic here. Also, you can add any spices to your taste. Stir the sauce well.

5. Cut the potatoes. While the rabbit meat is marinated, it's time to start preparing the second ingredient of our dish - potatoes. It is cleaned, washed and cut into circles no more than 1 centimeter.

6. Prepare the dishes for the oven. If you previously did not know how to properly cook a rabbit in the oven so that the meat is soft and juicy, and you will do it for the first time, it is useful for you to learn about the existence of several types of dishes for cooking in the oven. For example, it can be a form with high sides. It can also be a cauldron, cast iron or ceramic pot. You need to take any of these forms, the volume of which does not exceed 1 liter.

7. Place the potatoes in a baking dish. Place the potatoes in a baking dish and lightly add some salt. Then they pour so much here hot water so that it only covers the potatoes.

8. Spread the rabbit meat in a baking dish. Rabbit meat is placed on top of the potatoes along with the sauce. You do not need to stir the ingredients. Cover the dishes with foil. Then they put it in the oven for an hour. The baking temperature is 210 degrees.

After an hour, the potatoes and rabbit should be checked for readiness. If they become soft, the foil must be removed. The dish is placed in the oven for another 15 minutes. This will give the meat a pleasant crust. It is beautiful to serve the dish both on a common dish and by spreading it out in portions.

What else can you cook:

Delicate rabbit meat in a slow cooker

Rabbit meat can be cooked not only in the oven. If you have a slow cooker, try cooking meat in it. In the event that the device does not have a "Fry" mode, you can cook a rabbit in the "Stew" or "Soup" mode. As a rule, meat is stewed alternately in several modes. On one of them, he gets a golden crust. On the other - it comes to readiness.

From necessary products the hostess must have:

• rabbit meat (2 kg);
• carrots (2 pcs.);
• onions (2 pcs.);
• prunes (pitted, 3 tablespoons);
• sour cream (3 tablespoons);
• ketchup (3 tablespoons);
• vegetable oil (2 tablespoons);
• garlic (3 prongs);
• mustard (1.5 tsp);
• spices.

How to cook a rabbit so that the meat is soft and juicy in a slow cooker? Required condition- high-quality sauce that will help the meat to "open up", but first things first.

The first thing to do is to soak the prunes. If it is not too dry, then half an hour will be enough for this. If the dried fruit is very dry, you need at least an hour.

1. The rabbit is butchered. We remind you that you can just rinse the rabbit carcass under running water, or soak the meat for 3 hours. Then the rabbit meat must be dried with a paper towel. Next, the meat is cut into portions. Large bones do not need to be removed. It can be either fillet or just meat on the bone. Then the meat is transferred to a large bowl.
2. Fry the meat. The meat must be transferred to a multicooker, turn on the "Baking" mode, or select any other similar mode and select a time of 30 minutes.
3. Prepare vegetables. While the meat is roasting, you need to peel the carrots and onions. Cut the carrots into strips. Onions - cut in half rings.
4. Fry vegetables. When the meat is fried in a slow cooker for 30 minutes, vegetables are added to it and the timer is set for another 10 minutes.
5. Pour the sauce over the rabbit. In this recipe, the sauce will be improvised. We will not mix the ingredients in advance, but just put them in a slow cooker. So the meat is poured 2/3 warm water... Ketchup, sour cream (it can be replaced with mayonnaise if desired), mustard, salt and any seasonings are also put in the bowl here. If you are not good at spices, you can buy the Rabbit Kit.
6. Stew the meat for an hour and a half. To do this, you need to set the "Extinguishing" mode. Half an hour before the end of cooking, you need to add prunes to the rabbit. Place the garlic in the dish 10 minutes before the end of cooking. For those housewives who first encountered the question of how to cook a rabbit so that the meat is soft and juicy (photo), it will be useful to know that garlic makes the taste of meat more intense. That is why, this ingredient should always be included in the list of ingredients for preparing almost any meat dish.

The garlic must be chopped very finely, so it is advisable to use a garlic press in this case. If you are worried bad smell that leaves behind garlic on the tool is easy to get rid of. It is enough to thoroughly wash the garlic press and rub it with lemon.

It is advisable to serve some kind of side dish with the rabbit. For example, it can be mashed potatoes or rice.

How to cook a rabbit in sour cream in a slow cooker?

Meat stewed in sour cream is one of the most popular recipes for many meat products... If you prepare all the ingredients you need in advance, cooking will not take much of your time. Even a novice housewife can cope with cooking a rabbit in sour cream sauce in a slow cooker.

To do this, she will need:

A rabbit stewed in sour cream will become great start festive dinner or dinner. Even on weekdays it is worth pampering with such a hearty, but at the same time light dish their home. They will thank you more than once.

Before talking about how to properly cook a rabbit in sour cream so that the meat is soft and juicy, you need to find out which side dish is best served with this meat. The chefs suggest choosing a side dish from such items as rice groats, potatoes or homemade noodles.

Prepare meat in sour cream like this:

1. Cut the carcass of a rabbit. Rinse the rabbit under running water. It is not necessary to cut meat from the bones. They can stay right on them (unless, of course, you took rabbit fillets).
2. Peel vegetables. Finely chop the onion and grate the carrots on a coarse grater.
3. Fry the rabbit. Pieces of rabbit meat are put in a multicooker bowl. First, the bottom needs to be greased. vegetable oil... Turn on the "Baking" mode and leave the rabbit to fry for 40 minutes. During this time, you need to turn the pieces of meat several times so that they are fried from all sides.
4. Fry the onions and carrots. Onions and carrots will also have to be fried. If desired, you can add any herbs or spices to the pan.
5. Pour sour cream over the meat. A layer of fried vegetables is placed on the rabbit. Before pouring sour cream on the meat, it must be diluted with water. Prepare the meat in the "Stew" mode for another 1.5 hours. Then they switch the mode to "Baking" and cook for 40 minutes. Add garlic 10 minutes before the end of cooking.

We remind you that the garlic must be chopped very finely, so it is advisable to use a garlic press in this case. If you are concerned about the unpleasant odor that garlic leaves behind on your instrument, it is very easy to get rid of it. It is enough to thoroughly wash the garlic press and rub it with lemon.

Garnish the rabbit with finely chopped herbs before serving.

Rabbit meat in a sleeve with creamy sauce

How to cook a rabbit in your sleeve so that the meat is soft and juicy? This question is asked by those housewives who do not have a multicooker at home, and do not really want to dirty the dish for baking meat in the oven. Most the best way- cook rabbit meat in the sleeve. Softness and juiciness will provide her with a creamy sauce.

From the necessary products in the refrigerator should be:

• rabbit meat (carcass);
• onions (4 pcs.);
• garlic (4 prongs);
• soy sauce (1/3 cup);
• honey (2 tablespoons);
• red pepper (ground);
• cognac (60 ml);
• sesame seeds (white, 3 tablespoons);
• dill (bunch);
• flour (2 tablespoons);
• sour cream (half a liter);
• chili sauce (tablespoon);
• garlic (3 prongs, for creamy sauce);
• spices;
• salt.

Some of these ingredients will be used to make the rabbit marinade. The second part is for making creamy sauce.

To please guests or family spicy meat with a light creamy aftertaste, you need:

1. Rinse and cut the carcass. You can just rinse the rabbit carcass under running water, or soak the meat for 3 hours. Next, the meat is cut into portions. Large bones do not need to be removed. Then the meat is transferred to a large bowl.
2. Make a marinade. Peel the onion and garlic, wash and cut into several pieces. Then they are transferred to a blender and crushed to a pulp. If you don't have a blender at home, that's okay. Onions and garlic can be chopped very finely with a knife. Finding a garlic press in the depths of the cabinet will make your life doubly easier.
3. Soy sauce and honey are mixed in a separate bowl. Red pepper is added to them. Lovers are very spicy dishes may add a few drops of Tabasco sauce instead. Add cognac. Although this is not at all necessary. Due to the cognac, the taste of the marinade will become more intense.
4. Onions and garlic are mixed with soy sauce and honey. Pieces of rabbit are transferred to the marinade. The mass is thoroughly mixed. Meat plate is closed cling film and put it in the refrigerator for a day.
5. Bake the rabbit. How to cook a rabbit in the oven so that the meat is soft and juicy (photo) right? You need to bake the rabbit meat with the marinade. So the next day, the meat, along with the marinade, is transferred to the sleeve. You need to tie the ends very tightly so that the marinade does not start pouring out. The sleeve is placed on a baking sheet and placed in the oven to bake at 180 degrees for 1.5 hours.
6. Prepare the sauce. First of all, you need to fry the sesame seeds in a dry skillet until golden brown. Then finely chop the dill. Flour is fried in a dry frying pan. It should turn golden. Then it is transferred to that saucepan, where the rest of the ingredients for making the sauce will be mixed. Sour cream is added to the flour, mixed and put on fire for 5 minutes. In this case, the sauce should not boil. Then add salt and dill. Finely chopped garlic and favorite spices are also added here. Fried sesame seeds and chili peppers are added last to the sauce. Rabbit meat is served with sauce. Bon Appetit.

How to bake rabbit legs in the oven?

In the oven, you can bake not only a whole rabbit, but also parts of it, for example, legs. Moreover, this part is one of the fleshy parts of a whole carcass. Rabbit legs can be a real decoration festive table... In many families, none new year holidays do not do without this dish. We invite you to get acquainted with simple recipe cooking rabbit legs in the oven.

For this you need:

Unlike the other recipes discussed above, this dish requires minimal set products that can end up in your refrigerator without going to the store.

How to cook rabbit legs so that the meat is soft and juicy? First you need to thoroughly wash and dry the meat. After that, they act like this:

1. Chop the garlic. The garlic must be peeled and cut into slices or slices.
2. Stuff the rabbit with garlic. Deep cuts need to be made in the legs. Plates of garlic are inserted into the cuts. This must be done so that the garlic is completely hidden in the meat.
3. Smear the legs with sour cream. You can not coat them, but dilute the sour cream with water and lower the legs into this marinade. Then put the meat in the refrigerator for several hours so that it is well marinated.
4. Dip the legs in sesame seeds. After taking the legs out of the refrigerator, they need to be dipped in sesame seeds. It is advisable that as much sesame as possible stick to the meat.
5. Fry the legs. The next stage of cooking requires that you fry the legs in a pan with a minimum of vegetable oil. In this case, part of the sesame may be sprinkled. It's OK. It should be so.
6. Legs are baked. How to cook a rabbit so that the meat is tender and juicy? Bake them a little with the addition of water. So the legs are placed in the oven, setting the temperature to 180 degrees and taken out after half an hour.

It is advisable to serve ready-made legs on the table with fresh vegetables.

How to cook rabbit legs with mushrooms and buckwheat?

Rabbit legs with mushrooms and buckwheat - hearty dish, which will surely be appreciated by men, if there are any at the table. It can hardly be called festive. However, for a family dinner with loved ones on the weekend, it is just right.

The first thing to do is figure out what products are needed to prepare a snack for family gatherings:

If all the products necessary for the cooking process are on the table in front of you, your task is as follows:

1. Wash and fry the legs. Rinse the rabbit legs thoroughly and fry in a pan. Their readiness will be signaled by a color. As soon as the legs turn golden, it means that it is time to remove them from the stove.
2. Chop onions and carrots. So far, only 3 out of 5 onions are required. They are finely chopped. Carrots can be grated.
3. Fry vegetables. Fry onions and carrots in a pan. Both olive oil and vegetable oil are added.
4. Spread the legs on a baking sheet. How to cook a rabbit so that the meat is soft and juicy (video)? Be sure to bake it. So the legs are transferred to a baking tray. On top of them, put a roast of onions and carrots. Sprinkle with salt on top, put bay leaves and your favorite spices.
5. Chop greens finely. The greens also need to be laid on top of the rabbit's legs.
6. Pour a glass of water onto a baking sheet. Next, cover the baking sheet with foil and put it in the oven. The baking temperature should be 220 degrees. An hour will be enough for the legs to bake well.
7. Fry mushrooms. Rinse the mushrooms and leftover onions. Next, the mushrooms are cut into plates, and the onions are finely chopped. The products are transferred to a pan and fried.
8. Mix rabbit legs with buckwheat.

An hour later, they take out the legs and pour the buckwheat onto a baking sheet. Put on top fried mushrooms... Pour water into a baking sheet so that it covers all the products. Cover with foil again and put in the oven for another 20 minutes. After removing it from the oven, sprinkle the dish with garlic and herbs. Then sent again for 5 minutes. There are a lot of ways how to properly cook a rabbit so that the meat is soft and juicy. And you just have to choose the most suitable option for you and please yourself and your family!

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How to cook a rabbit so the meat is tender and juicy

Rabbit - carcass 2 kg.,

Sour cream - 300 gr.,

Salt, ground black pepper

Refined oil for frying.

1. Cut the processed and washed rabbit carcass into portions.

Recipe 2. Rabbit stewed in sour cream.

Spices - To taste (ginger, curry, orange zest, pepper)

Vegetable oil - 2 tbsp. spoons

1. The rabbit carcass must be chopped into portions with a kitchen ax.

2. In order for the meat to be soft, the rabbit must be marinated in sour water. To prepare a liter of marinade, mix 100 grams of vinegar and 900 grams of water. Pour the marinade over our rabbit and leave in a cold place overnight to marinate.

3. Marinated meat must be washed and dried so that the oil does not shoot out during frying. Preheat a frying pan with vegetable oil and fry the pieces until golden brown.

4. Peel the onion, wash it, cut it into rings

5. Fry the onion in oil until golden brown.

6. Now we need to lay out the meat and onions in layers in the pan. We put a layer of meat, pepper, salt, then a layer of onions, then a layer of meat, pepper, salt, etc. The main thing during this procedure is not to oversalt and not over-pepper the dish.

7. Mix sour cream with water, mix well. You will get a sauce for pouring meat.

8. Pour the sauce into the meat. The sauce should cover the prepared meat with onions. Next, put the pan on fire and bring to a boil.

9. In the meantime, preheat the oven to t 180-200 degrees and put the pan there. In about 40-50 minutes the wisest rabbit will be ready!

Recipe 3. Rabbit stewed in sauce.

Rabbit - 500-800 gr.;

50 ml of vegetable oil;

1 onion; salt; garlic - 2 cloves;

1 bunch of greens; 100 g flour; 1 tomato;

1. Cut the rabbit carcass, wash it well under the tap and cut it portioned chunks... We dilute vinegar in water and soak pieces of meat in this solution. Leave the rabbit meat to marinate for an hour and a half. 2. Heat the pan well with oil. We take out the rabbit from the marinade and dry it slightly with napkins. We transfer the meat to the pan and fry it on both sides, for six minutes on each. 3. Clean the head of the onion and chop it into thin quarter rings. Saute it in a separate frying pan until lightly browned. 4. In a deep cauldron, pour the flour and fry it lightly until it starts to change color. Then we transfer the meat and fried onions to the cauldron. Fill in everything drinking water so that it almost completely covers the meat, and add sour cream. Mix everything thoroughly until smooth. Pour in water gradually, constantly while stirring, so that lumps do not form. 5. Peel and finely chop the garlic. Add it to the sour cream sauce. Salt, stir again, cover and twist the heat to minimum. Simmer the rabbit for 45 minutes. Serve with boiled potatoes.

Recipe 4. Rabbit in mustard sauce

Rabbit - 700 gr. portioned pieces;

Provencal herbs - 1 teaspoon;

80 ml olive oil;

150 ml of dry white wine;

2 bay leaves; 500 ml of broth;

1 pinch of black peppercorns;

30 gr. flour; salt and pepper;

1 PC. leeks and shallots.

1. Butcher the rabbit carcass and cut into portions. Wash well, dry slightly, and brush each piece with mustard on all sides. Fold the meat into suitable dishes... 2. Peel the leeks and cut into quarters. Chop the peeled garlic cloves into thin slices. In a separate bowl, mix two tablespoons of olive oil and wine, add Provencal herbs, bay leaf and black peppercorns. Put onion and garlic here. Stir the mixture well and pour over the rabbit meat. Leave to marinate overnight. 3. The next day, remove the rabbit from the marinade, dip the pieces with a napkin, salt and pepper the meat. Dip each piece in flour and fry in hot olive oil until lightly browned. 4. Transfer the rabbit to an ovenproof dish and pour over the roasted juice and marinade. Cut the unpeeled shallots in half and place in the baking dish. Send unpeeled garlic cloves and rosemary here. Pour in the broth so that it half covers the meat and send the form to the oven preheated to 170 C. Bake for an hour and a half, turning occasionally and adding broth if necessary. 5. Transfer the finished rabbit to a serving platter. Add a spoonful of mustard to the remaining sauce, stir and bring to a boil. Pour rabbit meat with the resulting sauce. Serve with any side dish.

Recipe 5. Rabbit in beer

Rabbit carcass 1.5 - 2 kg.;

2 p. light beer;

3 g black pepper;

1. Cut the rabbit carcass into portions. Wash the meat under the tap and pat it with a towel. 2. Peel and chop the onion into rings. Mix beer with vinegar, add cloves, rosemary and bay leaves. Put the onion in the marinade and put it on fire. As soon as it boils, reduce heat to medium and simmer for about 20 minutes. Pour rabbit meat with boiling marinade. Cool and refrigerate overnight. 3. Remove the pieces of rabbit from the marinade and pat dry with a towel. Do not pour out the marinade! 4. Mix flour with pepper. Dip pieces of rabbit in this mixture and fry in well-heated oil for two minutes on each side. Transfer the fried meat to the cauldron. 5. Cut the bacon into small strips and fry it until crackling. Transfer the bacon to a plate. 6. Strain the marinade, leave a little onion in it and boil. Pour the boiling marinade over the meat, stir and simmer over low heat, covered for an hour and a half. 7. Fry the remaining onion in fat from bacon until soft. Send bacon and onions to the cauldron. Turn off the heat and pour in the cream immediately. Stir and leave to infuse. Serve with a potato side dish.

Recipe 6. Rabbit with a creamy spicy sauce.

3 gr. Tabasco sauce;

4 rabbit legs;

3 large onions;

1 large head of garlic;

100 ml soy sauce;

200 gr. parsley;

by a pinch nutmeg, Provencal herbs and caraway seeds;

1. Wash and dry the rabbit meat.

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

3. Transfer the rabbit meat to the baking sleeve, adding the marinade to it. Tie both ends tightly and roll well on the table so that the marinade is evenly distributed over all the pieces. Transfer the sleeve to an ovenproof dish and marinate in the refrigerator overnight.

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

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

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

Recipe 7. Rabbit in wine with tomatoes.

Rabbit carcass 1.5-2 kg;

black pepper and salt;

a glass of dry white wine;

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

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

3. In a skillet, fry the rabbit until golden brown on both sides. Then pour in the wine and add a sprig of rosemary, garlic and tomatoes. Simmer for about ten minutes without covering. Then cover and simmer over moderate heat for another ten minutes.

4. Preheat the oven to 180 C. Transfer the meat, sauce and vegetables to a fireproof dish. Cover it with foil and bake in the oven for a quarter of an hour. Transfer the cooked rabbit meat to a plate and top with the sauce. Serve with a vegetable side dish.

vkusnyaeda.ru

How to cook a rabbit to keep the meat tender and juicy

Every woman knows that rabbit meat, in view of her dietary properties is extremely useful. But not everyone knows how to cook it. And no wonder. After all, this meat requires special approach... And an improperly cooked rabbit will come out dry and tough, and you won't want to serve it a second time. To avoid disappointment, we will tell you how to cook a rabbit so that the meat is soft and juicy.

It is known that sour cream sauce gives meat or fish not only extraordinary pleasant taste but also extra softness. Rabbit meat is no exception. Therefore, first of all, we will talk about how to cook a rabbit in sour cream.

Rabbit stewed in sour cream with mushrooms

• Carcass with a total weight of one and a half kilograms;
• 400-500 g sour cream (at least 20% fat);
• 2 turnips;
• Garlic (3-4 cloves);
• Refined vegetable oil for frying;
• Allspice or black pepper (ground). Coarse salt.

Remove the white film from the rabbit carcass. Squeeze lemon juice. Place the uncut carcass in a wide bowl with cold water. Pour lemon juice into water and put rosemary sprigs. Leave the rabbit to marinate for 2-3 hours.

Remove the carcass from the marinade, cut the meat from it. Coarsely chop the pieces and place in a bowl.

Pour oil into the pan. When it is hot, place the crushed garlic in it for a few minutes. Remove the garlic, and put pieces of rabbit in its place. Turning occasionally, fry them a little over high heat.

Transfer the prepared meat to thick-walled pan, and pour the onion cut into half rings into the pan. It must be extinguished over low heat. When the onion has softened a little, it should be poured into the rabbit meat. Pour the oil remaining after frying there. Salt the products, sprinkle with pepper, and then mix gently. Close the saucepan and turn on first medium and then low heat under it. Simmer the rabbit for an hour own juice... If there is not enough juice, then during the extinguishing process, you can add a little water.

Pour coarsely chopped mushrooms into well-heated oil. Without forgetting to stir, keep the mushrooms over low heat until excess moisture evaporates from them. Then set the fire to medium power and, constantly stirring, fry the mushrooms for 3-4 minutes.

After an hour has elapsed, remove the rabbit meat together with the onions from the pan using a slotted spoon and transfer to a fireproof dish intended for the oven. Place the prepared mushrooms there and mix.

Put sour cream in a saucepan with slightly cooled juice, mix until smooth. If desired, you can add spices to the sauce (for example, for meat). Pour the resulting mixture onto the rabbit meat. Cover the form and place in an oven preheated to 190 degrees for 1 hour.

For lovers meat dishes baked to the crust, it will probably be interesting to know how to cook a rabbit in the oven so that the meat is soft and juicy.

Oven succulent rabbit recipe

• Rabbit carcass weighing 1.5-1.6 kg;
• Turnip onions (2-3 heads);
• Favorite aromatic greens;
• Salt.

• Ready-made mustard (tablespoon);
• Kefir;
• Seasoning for meat or "Khmeli-suneli".

Cut the rabbit into not too much large pieces... Cut the onion into half rings. Transfer the meat with onions to a wide bowl, sprinkle with seasoning and mix with your hands. Pour the mixture with kefir and, covering with a lid, put in a cold place for 12 hours for pickling.

When will it pass the right time, add mustard to the dish with the rabbit, mix again and let it brew for an hour or two.

Grease a baking sheet with vegetable oil, put pieces of rabbit on it so that there is free space between them. Bake rabbit meat in an oven preheated to 180 degrees for 15 minutes.

Remove the baking sheet from the oven, turn the pieces of meat over and place them back in the oven for another quarter of an hour.

Remove the baking sheet again, sprinkle the rabbit meat with chopped herbs and pour over the marinade. Bake the meat for about 50 more (until a beautiful golden crust).

Now every second housewife has a multicooker in her kitchen. The main value of this device, perhaps, lies in the fact that the dishes in it turn out to be tender and acquire rich taste... Stew with vegetables is especially successful in this wonderful machine. How to cook a rabbit so that the meat is soft and juicy in a slow cooker is described below.

Recipe for a rabbit with potatoes in a slow cooker

• Boneless rabbit meat (0.5 kilograms);
• 7-8 potatoes;
• 2 pieces of carrots;
• 2-3 tomatoes;
• Turnip onions (2 heads);
• A bunch of your favorite greens.
• Salt.
• 50-100 g of brisket or bacon (chicken fat can be used).
• Refined vegetable oil.
• "Adyghe salt" or "Khmeli-suneli" at will.

Dice the peeled potatoes and lard (or brisket). Chop the carrots into strips or grate coarsely. Chop the onion arbitrarily, the tomatoes into circles. Chop the greens.

Pour into the bottom of the multicooker bowl vegetable oil and reheat it in the "Bake" mode. Put pieces of rabbit meat in butter and fry them for 15 minutes on both sides. The meat should be crusty with a pleasant golden hue.

Place the chopped brisket in the multicooker bowl, add all prepared vegetables, excluding tomatoes, and herbs. Sprinkle with salt and seasonings and stir. Pour the mixture with water a little more than 2/3, put the tomato circles on top. Cook the rabbit in the "Stew" mode for an hour and a half. The duration of the heat treatment depends on the size of the meat pieces.

kylinarnaya-kopilka.ru

How to cook a rabbit so that the meat is tender and juicy?

Rabbit meat is a delicacy that is unlikely to be eaten by the average family on a daily basis. If such meat came to you for the first time, and you do not know how to cope with it, our article is for you. We will talk about how to cook a rabbit so that the meat is soft and juicy (photo). Plus, we will consider the most different ways cooking rabbit meat.

The most common cooking method is with potatoes, onions and sour cream.

Cooking a rabbit so that the meat is soft and juicy in a slow cooker with vegetables

How to make your husband and children love boiled or vegetable stew? We know how to deal with those who refuse to eat them. You just need to invite them to try meat with vegetables. For example, a rabbit. It is very light yet incredibly satisfying. Households will be satisfied.

• rabbit (800 grams);
• leeks (2 stalks);
• spices;
• Cherry tomatoes;
• cauliflower (300 gr.);
• green beans (300 gr.);
• Brussels sprouts (300 gr.);
• salt.

1. Chop the leek. If you decide to cook your rabbit this way, the first thing to do is chop the white part of the leek. First, it is cut in half. Each half is chopped in half rings.
2. We chop the rabbits. We recommend using a pre-cut rabbit for this recipe. This is a fillet. You can cut it into several pieces. If you decide to cook from a whole rabbit, you need to cut it.
3. We shift the onion and rabbit into the bowl. Transfer these two ingredients to the multicooker bowl and pour water into it. The liquid should cover them. Add spices and salt to taste.
4. Transfer vegetables to a cooking net. The remaining vegetables must, if necessary, be cut into portions and transferred to the mesh, which is installed on top of the multicooker bowl. They are also salted and their favorite spices are added. Then the lid is closed and cooked in the “Multipovar” mode for 25 minutes.
5. Serving the dish. Final stage « culinary work"On how to cook a rabbit so that the meat is soft and juicy in a slow cooker - original presentation dishes.

Transfer the finished products to beautiful dish... They can be garnished with lemon wedges.

Can you bake fragrant rabbit meat in your sleeve?

If you do not want to dirty a mountain of dishes, use the miracle modern cooking- sleeve. With it, it is much easier to scrub the fat from the mold. If only because he practically all remains in the sleeve. The maximum that gets on the dishes is a few drops. It is very easy to get rid of them. On a baking sheet, when cooking with foil, significantly large quantity fat. And so, let's figure out how to cook a rabbit so that the meat is soft and juicy.

1. Marinate the rabbit. Rabbit, like any other type of meat, needs to be marinated beforehand. Spices are mixed with bay leaves. Lemon juice is mixed with water. Spices are added to it. Add meat to the resulting sauce and mix. It is advisable to leave the meat to marinate overnight. If you have a limited time, marinate the meat for at least a few hours.
2. Cut the carrots into circles. Cut the carrots into circles. Clean it first. It is best to do this with a special iron kitchen sponge. With her, peeling carrots won't seem like a bad thing either.
3. Coarsely chop the potatoes. Potatoes must also be peeled beforehand. We cut it into 4 pieces or more. It all depends on the size of the potato.
4. Chop the onions. The onions need to be peeled and cut into rings. If your eyes are very watery while cutting onions, it is easy to fix it with chewing gum. Chew your favorite gum for a few minutes, and you will forget about tears. If in everyday life you wear glasses, put them on. They will also save you from the evil bow.
5. We mix vegetables. How to cook a rabbit in your sleeve so that the meat is soft and juicy? Make sure the vegetables are juiced. To do this, they need to be transferred to a separate bowl and mixed. Add salt and spices. If you're not sure which spices are right for this dish, buy Rabbit Seasoning or Vegetable Seasoning. Vegetable oil is also added to vegetables.
6. We put the ingredients for the dish in the baking sleeve. All ingredients, including meat and vegetables, must be folded into a roasting sleeve. Next, the sleeve is placed on a baking sheet, and that, in turn, is put into the oven.
7. We bake the rabbit. The meat is cooked for about an hour and a half at 170 degrees. It is worth decorating the dish with fresh vegetables and herbs.

Cooking rabbit legs

In addition to fillets, the rabbit has very delicious legs... You can see this for yourself if you follow our recipe for their preparation.

• legs (kilogram);
• spices;
• salt;
• bacon (200 grams);
• olive oil (70 ml.);
• onions (2 pcs.);
• herbs (dry, 1 tablespoon);
• olives (100 gr.);
• thyme (7 branches);
• garlic (6 prongs);
• honey (tablespoon);
• white dry wine(200 ml);
• mustard (tablespoon);
• cherry tomatoes (10 pieces);
• juniper berries (1 tsp).

1. My legs. Rinse the rabbit legs thoroughly and cut off any excess. Next, you need to blot them a little with a paper towel.
2. Fry the legs. Next, the legs of the rabbit need to be fried in a pan. Fry on each side for 3 minutes. To do this, use a heavy-bottomed skillet.
3. Preparing the mixture for the legs. For the legs, you need to prepare a special mixture of herbs and garlic. To do this, take only 2 prongs for now. They are crushed and mixed with herbs. After adding olive oil, mix all the ingredients and rub the legs with them.
4. Fry olives and bacon. How to cook rabbit legs so that the meat is soft and juicy? One marinade is not enough for them. It is important to properly prepare additional ingredients for a whole dish, without which the legs of the rabbit will simply be the most regular meat... Cut the bacon into small pieces. The remaining garlic is coarsely chopped. Each clove should be cut into no more than 3 pieces. The onion is cut in half rings. Do not forget to dip the knife in the cold water... The bacon is fried in the same pan where the rabbit just was. Then olives are added to it. Only use pitted olives. The bones will have to be constantly distracted, which means that the taste of the dish will not be fully revealed. Put onion and garlic in a frying pan. The mass is stewed over the fire for another 10 minutes.
5. We shift the legs of the rabbit to the pan. Next, you need to transfer the legs of the rabbit to the pan. Juniper berries are added here. Beforehand, you need to crush them slightly. After that, add all the remaining ingredients to the pan, including wine and cherry tomatoes. They need to be cut into several pieces. The legs of the rabbit are stewed along with the rest of the ingredients for the dish for exactly one hour. Stir everything in the pan periodically. Some foods may start to burn.

How to cook a rabbit so that the meat is soft and juicy with mushrooms?

To make your guests feel full on a diet rabbit, add something else satisfying to it. For example, mushrooms. This product, in tandem with meat, is simply a success. The main thing is to follow the cooking technology of the selected dish.

1. We chop the rabbit. If this is your first time getting acquainted with the recipe for how to cook a rabbit in the oven so that the meat is soft and juicy, you should start by cutting the carcass itself. If you don't want to mess with whole carcass, buy fillet. In a whole rabbit, you will have to cut off the legs (they can be baked separately), the head (if any) and remove the insides.
2. We marinate the rabbit meat. Next, the rabbit needs to be pickled. To do this, they put it in a large basin. Pour in water. Lemon juice and a sprig of rosemary are added there. After that, it is left for about 2 hours. main feature such pickling - the rabbit does not need to be cut into pieces. It should be marinated whole.
3. Cut into pieces. After 2 hours, remove the rabbit from the pelvis and cut it into pieces.
4. Fry the garlic and rabbit meat. Cut the garlic into several cloves (each clove) and fry in oil. Then put pieces of rabbit meat in the pan. The whole rabbit will not fit into the pan at once. We'll have to fry in several stages. Try to fry the pieces as much as possible on all sides. It's okay if the meat is very baked.
5. Fry the onion. Onions need to be cut into rings and sent to where the pieces of rabbit meat were fried. Fry onions until they change color. Next, remove the frying pan from the heat and send the contents to the rabbit.
6. We cut mushrooms. It is best to take mushrooms. They are washed and cut into several pieces. Do not cut the mushrooms too small. They will still cook well - the pieces will be even smaller. The fungus should be felt on the teeth in whole dish... According to the recipe, how to cook a rabbit in sour cream with mushrooms, so that the meat is soft and juicy, you need to fry the mushrooms so that liquid appears in the pan. Then it is immediately drained, and the mushrooms are removed from the pan.
7. Stew rabbit meat with onions. The meat of a young rabbit is placed in a saucepan, onions are placed on top and stewed for an hour. There is no need to add water. The meat will release a lot of liquid anyway.
8. We spread the mushrooms and rabbit meat in a mold. Fried, and then stewed, the rabbit is transferred to a baking dish, having previously laid there parchment paper or foil. Mushrooms are placed on top. If possible, mix the ingredients. Sour cream is mixed with any spices and herbs and the meat and mushrooms are poured over it. Next, send the dish to the oven for an hour at medium temperature. Stewed potatoes can be served as a side dish for such a dish. If you want the dish to be light, serve some vegetable salad with olive oil or low-calorie sour cream dressing.

Stew rabbit with grapes

Rabbit in grape sauce is a dish exclusively for the festive table. For preparation on weekdays, the appetizer turns out to be very expensive. Plus, the cooking time takes at least a few hours. The result of culinary creativity is worth it. The rabbit turns out to be very tender and incredibly tasty.

• rabbit (1 kg.);
• Dill;
• onions (150 grams);
• parsley;
• grapes (350 g, white);
• water (liter);
• onions (150 g, shallots);
• butter (70 grams);
• carrots (2 pieces);
• vegetable oil;
• garlic (4 cloves);
• flour (3 tablespoons);
• white wine (200 ml, semi-sweet);
• provencal herbs (2 tsp);
• sugar (3 tsp).

1. We cut the rabbit. The first step from the recipe for how to cook a rabbit so that the meat is soft and juicy (video) is cutting the meat. We recommend that you take a whole carcass. She needs to be cut. If butchering meat causes you difficulties, together whole piece take the fillet. You won't have to mess around with it for a long time. If you are using a whole carcass for cooking, you need to cut out internal fat... If this is not done, the rabbit will acquire a not very pleasant taste and aroma.
2. Cooking the marinade. The meat turns out to be much tastier if you first hold it in the marinade. To prepare the marinade, you need to grind the onions into gruel. Grind it on a grater. So that the grater subsequently does not have unpleasant odor, you need to rub it with a lemon wedge. The onion is placed in a bowl where the meat is, and it is thoroughly rubbed with pieces of rabbit meat. Then Provencal herbs are added here. They can be substituted with rosemary. Sprinkle salt and sugar on top of the rabbit.
3. Squeeze the juice out of the grapes. The grapes must be washed and separated from the twigs. Then the grapes need to be crushed with your hands or use a special device - a potato crusher. After that, the grape juice must be filtered. To do this, use gauze or a strainer.
4. We mix grape juice and wine. Grape juice and the wine must be stirred and poured into the bowl where the pieces of the rabbit lie. After that, the meat is refrigerated for several hours. Due to such a marinade, the meat will acquire an unusual aroma and pleasant taste, which you will soon be able to appreciate.
5. Peel the garlic, carrots and shallots. Next step from a recipe on how to cook a rabbit so that the meat is soft and juicy (video) - peeling garlic and shallots. Cut the carrots into thin slices. Both types of oils are spread in a saucepan and garlic and onions are fried on them. Then a carrot is thrown to them.
6. We fry the meat. Pieces of rabbit should be transferred to a saucepan and fried with vegetables. The rabbit should be covered with a thin crust. This will take no more than 15 minutes. After that, the meat is sprinkled with flour and fried for another 5 minutes.
7. Add boiled water and grapes. Pour water into the stewpan to speed up the boiling process of the meat, and put some grapes. Rabbit meat should be completely covered with liquid. It is advisable to use seedless grapes.
8. We stew the meat. After that, the meat must be stewed over the fire for an hour, after adding the bay leaf. Taste the sauce before adding salt or any other seasonings. It is possible that no additional ingredients and will not be required.

We bake a rabbit with vegetables and herbs

In this section, you will learn how to cook a rabbit with potatoes and other vegetables to keep the meat tender and juicy. This dish is perfect for a hearty meal. If you are preparing a snack for light supper, the potatoes must be removed. He is of all necessary ingredients is one of the heaviest foods.

• rabbit (1.5 kilograms);
• celery root (1 pc.);
• salt;
• bell peppers (4 pcs.);
• caraway;
• onions (2 pcs.);
• rosemary;
• garlic (2 prongs);
• carnation (bud);
• parsley;
• allspice;
• lemon zest;
• lemon juice;
• black pepper;
• potatoes (5 pieces);
• Bay leaf;
• olive oil (3 tablespoons).

1. We cut the rabbit. The rabbit needs to be cut into 6 pieces. Rub each piece well with salt and pepper. Then grease with olive oil. After that, the rabbit meat is placed in a refractory mold. The mold is placed in the oven. Set the operating mode to 200 degrees and bake the rabbit until a crust appears on it. You only need to turn the pieces over once. Next, the meat is baked for another 20 minutes at 170 degrees.
2. We bake the rabbit. Add a glass of water to the meat. In addition, all spices and lemon juice are added here. The mold is covered with foil and baked for another 1.5 hours until the meat is cooked. Periodically, the pieces need to be turned over. If liquid evaporates quickly, top up if necessary.
3. Chop the pepper and celery. The next step from the recipe for how to cook a rabbit in the oven so that the meat is soft and juicy (photo) is the preparation of vegetables. Cut the celery and pepper into small pieces. Remember to remove the seeds from the pepper.
4. Cut the carrots into circles. Carrots should be cut into thin circles or strips. Clean it first. It is best to do this with a special iron kitchen sponge. Coarsely chop the potatoes. Potatoes, like carrots, must first be peeled. We cut it into 4 pieces or more. It all depends on the size of the potato you choose. The larger it is, the more more pieces it needs to be cut.
5. Chop the onions. The onions need to be peeled and cut into rings. If your eyes are very watery while cutting onions, it is easy to fix it with chewing gum. Chew your favorite gum for a few minutes, and you will forget about tears. If in everyday life you wear glasses, put them on while cooking a rabbit. They will also save you from the evil bow. Another little trick is to dunk your knife in cold water as often as possible.
6. We bake vegetables. Pour olive oil into a separate form, put all the vegetables there and bake them for 40 minutes. Don't forget to add salt and your favorite spices. Cover the top with foil or a lid, if any.
7. We throw vegetables to the meat. After 40 minutes, you need to transfer the vegetables to the meat. After that, the dish is baked for another 10 minutes, but without a lid or foil.
8. Throw in the parsley and garlic. TO ready-made meat with vegetables, add parsley and garlic. The ingredients of the dish are thoroughly mixed.

These recipes will help you cook a rabbit so that the meat is soft and juicy (photo). Bon Appetit.

recepty-kulinariya.ru

The rabbit is in fashion now. The whole world trumpets about the dangers of red meat, and rabbit dishes are just one of the most loyal to our body. Rabbit is like meat, but dietary. Rabbit dishes can be found in a restaurant, increasingly pays attention to it and home cooking... How to cook a rabbit today is interesting to many home cooks. And now you bought a rabbit carcass, now is the time to learn how to cook a rabbit dish. Take your time to make the most delicious rabbit dish. First, it is better to study the theory that will give you answers to the questions how to cook rabbit fillet, how to cook rabbit meat, how to cook rabbit liver, how to cook rabbit legs, how to cook rabbit legs, how to cook rabbit skewers, how to cook a delicious rabbit, how to cook juicy rabbit, how to cook rabbit legs deliciously, what can be cooked from a rabbit, how to cook a rabbit correctly, how to cook rabbit legs, how to cook rabbit meat deliciously, how to cook a rabbit. Rabbit recipes will help you get it right. Especially useful in this sense will be video recipes from a rabbit and dishes from a rabbit with a photo, (rabbit recipes with a photo, a recipe for cooking a rabbit with a photo, how to cook a rabbit video, a recipe for making a rabbit video, how to cook a rabbit photo). So it's not such a difficult science, cooking. Cooking a rabbit has its own rules. The main thing is to marinate the rabbit and make the sauce for the rabbit. In this case, you will definitely get delicious dishes from a rabbit. We will tell you how to cook a rabbit... First, it is advisable to pre-marinate the rabbit. The rabbit in the marinade will be softer and more aromatic. It can be a rabbit marinated in kefir, a rabbit with rosemary, a rabbit in mustard. It is better to cook white sauce for a rabbit: a rabbit in mayonnaise, a rabbit in sour cream, a rabbit in milk, a rabbit in kefir. A good side dish for the rabbit - rice, potatoes. In addition, a rabbit with cabbage, a rabbit with mushrooms (rabbit with mushrooms), a rabbit with vegetables, a rabbit with a pumpkin has the right to be eaten with pleasure.

Rabbit dishes allow you to experiment with sauces, marinades and other ingredients. If you want to cook rabbit dishes with a fruity flavor or simply unusual rabbit dishes, we can advise you the following recipes: rabbit with oranges, rabbit with apples, rabbit with pineapple, rabbit in champagne. These rabbit recipes will surely interest you if you are looking for holiday dishes from a rabbit. The best recipes cooking rabbit - rabbit in Maltese, rabbit in sour cream, rabbit in wine and dried fruits. Highly delicious recipe rabbit cooking - rabbit ragout with mushrooms and white wine. A simpler rabbit recipe, however, is also very tasty with this rabbit roast.

Now about where and how to cook a rabbit carcass. Depending on the type of meat you want to get, stew or roast, you can choose different ways to cook the rabbit: rabbit in a pressure cooker, rabbit in a double boiler, rabbit in the microwave. You can also cook a rabbit in a pan. A few words about how to cook a rabbit in a pan. It is better not to fry it, but to stew it. It's also about how best to cook your rabbit. Tender rabbit meat will only benefit from this. And again, do not forget about the sauce, pour it on your rabbit dish. If you still want a fried or baked rabbit, we recommend a rabbit recipe such as rabbit in a roasting bag.

Rabbit meat has a high nutritional value and is included in the therapeutic, dietary, children's menu... There are many ways to put out a rabbit, as this dietary product preserves the sophistication of taste in a pan, in a slow cooker and in combination with other ingredients.

How to stew a rabbit in sour cream?

The classic recipe provides for the preparation of such ingredients:

Rabbit carcass weighing 2 kg;
carrots - 1 pc.;
onion - 1 pc.;
garlic - head;
fat sour cream - ½ l;
salt and spices.

Cooking method:

1. The carcass is cut into portions, which are soaked, rubbed with garlic and spices, and then pickled.
2. After 1 hour, the meat is salted and fried until golden brown.
3. In a pan where there was meat, carrot and onion slices are fried.
4. Rabbit meat is laid out in a cauldron, vegetables are distributed on top.
5. Everything is poured with sour cream, salted, seasoned and brought to a boil.
6. After boiling, the dish is stewed for 40 minutes on the lowest heat in a tightly closed container.

Cooking in a multicooker

To enjoy your favorite rabbit flavor, you can use a multicooker to cook the meat. For this, the following are being prepared:
a rabbit carcass weighing 2 kg;
carrots - 1 pc.;
onions - 2 pcs.;
garlic - head;
low-fat sour cream - 350 ml;
frying oil;
salt and spices.

Preparation stages:

1. The rabbit is cut into pieces, which are laid out in a bowl and filled with water to soak.
2. After 12 hours, the pieces are dried and fried together with the cloves of garlic in the "Fry" mode.
3. Carrots are cut with washers, onions - in half rings.
4. Sour cream is diluted with water.
5. When the meat has a golden brown crust, the garlic is removed, and vegetables are laid out on the rabbit meat.
6. The contents of the bowl are poured sour cream sauce, salted and seasoned.
7. The multicooker is set to the "Extinguishing" mode.
8. Prepare the rabbit in sour cream for about 60 minutes.

With potatoes in a saucepan

A hearty dinner of rabbit meat will be appreciated by real gourmets who prefer dietary and low-calorie meat.

To execute the recipe you need:

Rabbit carcass;
bulb;
4 potato tubers;
250 ml sour cream;
italian herbs and salt.

Basic steps:

1. Before stewing the rabbit in a saucepan, cut the carcass into portions and rub them with seasoning and salt.
2. The onion is chopped and sautéed until golden brown, then transferred to a heavy-bottomed saucepan.
3. Next, pieces of rabbit meat are fried and distributed over onion pillow.
4. The meat is covered with potatoes, cut into cubes.
5. The dish is poured with sour cream in such a way that all the potatoes are hidden under it.
6. The saucepan is covered with a lid, under which the dish is brought to a boil, after which it is cooked over low heat for about 30 minutes.

Rabbit stewed with vegetables

Another variation on the preparation of a rabbit, for the execution of which you need:

Rabbit carcass weighing 1.5 kg;
celery root - 1 pc .;
bell peppers - 4 pcs.;
carrots - the same amount;
onions - 2 pcs.;
garlic - ½ head;
parsley - a bunch;
low-fat sour cream - 300 ml;
frying oil;
salt and spices.

In the cooking process, we adhere to the following algorithm:

1. Pieces of cut rabbit are rubbed with salt, spices and laid out in a baking dish, which is placed in a preheated oven at 200 ° C under the grill.
2. After the formation of a golden brown crust on the meat, the oven switches to normal mode with a temperature of 170 ° C.
3. The meat is poured with sour cream and stewed in a closed container for about 80 minutes.
4. Vegetables cut into random pieces are placed in the second baking dish, which are salted and baked for 40 minutes under a closed lid until soft.
5. 10 minutes before the rabbit is ready, vegetables are laid out for the meat.
6. The dish is crushed with herbs and stewed without a lid for the time indicated above.

Cooking recipe with cabbage

You can deliciously stew a rabbit marinated in sour cream with the addition of broccoli. For cooking interesting recipe will be required:
carcass weighing 1.5 kg;
1 kg of potatoes;
broccoli;
bulb;
2 carrots;
60 ml sour cream;
a bunch of dill;
salt.

To serve an appetizing dish to the table, the following actions are performed:

1. The carcass is cut into pieces.
2. The dill is finely chopped and mixed with sour cream.
3. In separate dishes rabbit meat is salted and poured with the resulting dressing.
4. Carrots and potatoes are cut into washers, onions are chopped, and broccoli are sorted into inflorescences.
5. Rabbit meat is lightly fried in a frying pan, and then sent to the pan, where a little water is poured.
6. The rabbit is stewed over low heat for 40 minutes, after which salted vegetables are placed on top of the meat.
7. The dish is mixed and continues to simmer for another 20 minutes.

Stew in a frying pan

A diet dish with a delicate taste and exquisite aroma is prepared from:

1.5 kg of rabbit meat;
400 ml sour cream;
bulbs;
1 carrot;
4 potato tubers;
½ l of water;
sunflower oil for frying;
salt and spices.
To stew a rabbit with potatoes and other vegetables in a pan, do the following:
1. The rabbit is cut into small pieces, which are rubbed with your favorite spices and salt.
2. After 20 minutes, they are fried for sunflower oil until golden brown.
3. Onions and carrots are peeled and chopped into random pieces, which are placed in another pan, where they are salted, peeled and fried until soft.
4. Rabbit meat is laid out in a frying pan with a thick bottom, filled with water and stewed under a closed lid.
5. After 15 minutes, add fried vegetables and potatoes to the meat.
6. After another 20 minutes, the meat with vegetables is poured with sour cream, seasoned to taste and continues to stew over minimum heat for about half an hour.

In mustard sauce

In French villages, the rabbit is traditionally cooked in mustard sauce, which gives the meat a special flavor.

Ingredients:

Rabbit carcass;
granular and Dijon mustard - 25 g each;
onion - 1 pc.;
garlic - ½ head;
parsley to taste;
olive oil - 30 ml;
dry white wine - 150 ml;
cream - the same amount;
butter - a piece;
salt and thyme.

Cooking method:

1. Rabbit is cut and fried until golden brown in a mixture of olive and butter.
2. The meat is removed, and chopped onion and garlic are fried in the remaining oil.
3. With the help of wine, the pan is deglazed.
4. When all the alcohol has evaporated over maximum heat, put thyme, mustard and meat in the pan, which will be stewed under a closed lid for 45 - 60 minutes.
5. To thicken the sauce, the meat is removed again and the heat is increased to maximum.
6. When the liquid remains half as much. cream is poured into the pan and the rabbit meat is returned.
7. The dish is mixed, rubbed with chopped parsley, removed from the stove and infused for 20 minutes.

How to make rabbit meat soft and juicy - tips

In order for the meat to be soft and juicy, it should be correct:

1. Choose a carcass. She must be drained of blood, have tender pink meat with slight streaks of fat (which confirms her young age) and have proof of her belonging to the hare family.
2. Prepare the carcass. A young rabbit does not need pickling, but to obtain delicate taste aged in water, milk or wine. Older meat requires pre-marinating about 4 hours in vinegar solution, prepared at the rate of 5 ml of vinegar per 1 liter of water.
Thus, choosing suitable way and a set of products to taste, you can easily prepare a tender and juicy dish from dietary meat.