The most delicate rabbit in sour cream with onions, carrots and spices, it is very simple to prepare and the main thing is not to rush while preparing this dish. Cooking the rabbit over low heat, except for the primary frying of the rabbit pieces.

Preparing rabbit meat.

We start cooking the rabbit with the preparation of rabbit meat, first rinse it in cold water, cut off the remaining fat and other parts that you do not like. If you do not like the smell of a rabbit, then you can soak it in a mild solution of food vinegar for about one hour.

Then we cut the rabbit into pieces and dry them by laying them out on paper napkins.

Fry the rabbit.

We heat a frying pan with refined deodorized sunflower oil, the amount of oil should be small.

Fry pieces of rabbit over high heat and put them either in the same pan or in another container, saucepan or cauldron. In a cauldron, a rabbit in sour cream with onions, carrots, spices turns out to be the most juicy and tasty.

Stew the rabbit.

We peel the onions, chop them and add them to the rabbit meat, continue to fry the rabbit together with the onions until the juice is released.

We close the container with rabbit meat with a lid, reduce the heat to the possible minimum and simmer for at least one hour.

We wash, peel and cut the carrots into strips, add it, after an hour, to rabbit meat and onions. Add table salt, black pepper or black peppercorns, if desired, you can add a couple of bay leaves.

We continue to simmer until the carrots are soft.

The carrots have become soft, which means it's time for sour cream. We introduce sour cream to the rabbit meat with vegetables, mix, close the lid and warm up for another twenty minutes.

We lay out the rabbit meat on plates and serve the rabbit dish in sour cream with onions, carrots and spices on the table!

For the second course Rabbit in sour cream with onions, carrots and spices, we acquire:

- rabbit (half carcass)

- onions (one head)

- carrot

- sour cream (two hundred and fifty milliliters)

- table salt (to taste)

- ground black pepper or black peppercorns

- Bay leaf

We wash, dry.

Meat Dishes

Editor

How to cook a stewed rabbit with onions and carrots: a classic recipe with step-by-step photos and a detailed video master class. Cooking and decorating tips

4 servings

2 hours 30 minutes

122.2 kcal

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We bring to your attention a simple recipe for the most tender stewed rabbit with onions and carrots in sour cream. In this article, you'll find a step-by-step recipe for this delicious, low-calorie dish. You will learn how to cook tender and juicy rabbit meat, which spices will best emphasize its aroma.

Kitchen appliances and utensils: hob, large non-stick frying pan, bowl, knife, cutting board.

Ingredients

Step by step cooking

1. Take a 1.5 kg rabbit carcass. When choosing a rabbit, pay attention to the external characteristics of the meat. Fresh rabbit carcass has a pale pink color and firm meat. Fresh meat is odorless. To butcher the rabbit, take a sharp knife and cut carefully along the white line running along the peritoneum all the way down to the sternum. Take out the internal organs. The carcass of a rabbit must be cut at the joints, leaving the bones intact, since broken bones of the rabbit can form very small and sharp fragments.
   
   
2. Start at the front legs, fillet off the ribs and back. Then separate the hind legs by cutting along the joint line. Pour cold water over the prepared rabbit meat and soak it for 1-1.5 hours. This will help remove all blood and waste products from the meat.
3. Peel 2 medium onions and cut into half rings. Take 1 medium carrot, peel and rinse. Cut the carrots into thin cubes or grate them on a medium grater.
   
   
4. Preheat a non-stick skillet and brown rabbit meat on both sides without adding oil until golden brown.
   
   
5. Add the chopped onion to the bunny in the skillet and continue to sauté over medium heat.
   
   
6. Following the onion, add chopped carrots and 1-2 tbsp. l. vegetable oil. We continue to fry the meat with vegetables, stirring occasionally.
   
   
7. At this stage, you can salt and pepper with black pepper to taste. Sea salt will emphasize the taste of the product.
   

   If you don't have sea salt, you can use any edible salt. It is important to salt the meat already at the end of cooking: if you add salt to it at the very beginning, the meat can become tough.

   
   
8. Add 4-5 tbsp. l. sour cream and stir.
   
   
9. To add a spicy flavor to the meat, add 2 pinches of dried basil, 1 pinch of herbal seasoning and three bay leaves.
   
   
10. Simmer rabbit meat on low heat under a lid for 15 minutes, then mix thoroughly. Cover the pan with a lid and simmer the meat for another 40 minutes until tender. During this time, the rabbit meat will become soft, acquire a delicate creamy taste and absorb the aroma of spices.

Calorie content: Not specified
Cooking time: Not indicated

As you know, rabbit meat is very soft, tender and dietary. This fact is known not only by culinary experts all over the world, but also by famous humorists. But in our recipe for stewed rabbit in sour cream and tomato, we are not talking about the qualities of this type of meat, but about how to cook it correctly. In fact, there is nothing difficult in preparing a rabbit, and the main secret lies in its long stewing and pre-frying over high heat. So let's talk with you in more detail about how to cook a tender mouth-watering rabbit with thick gravy and vegetables - wonderful or another holiday.

Ingredients:

- rabbit meat - 0.5 kg;
- carrots - 1 pc. large size;
- onions - 2 pcs. medium size;
- butter - 30 g;
- vegetable oil - 1 tbsp. l .;
- sour cream - 150 g;
- tomato paste - 2 tbsp. l .;
- purified water - 1 tbsp.;
- salt - 1 tsp;
- ground black pepper - 3/4 tsp;
- Provencal herbs - a pinch.

How to cook from a photo step by step

1. Cut a part of a rabbit carcass, weighing about 500 g, into small pieces, wash, dry, rub with salt and pepper. If time permits, refrigerate the meat for about 30 minutes. Well, if there is no time, then you can cook right away.




2. While the rabbit is marinating, you can tackle the other ingredients of the dish, that is, vegetables. By the way, tender rabbit meat goes well with many vegetables, so we strongly advise you to try it. Well, our stew rabbit, the recipe for which we offer, will languish with carrots and onions. Therefore, you need to choose a large bright carrot, wash it, peel it and cut it into thin slices.




3. Now it's the turn of the bow. Peel a few small onions, rinse and cut into thin half rings.






4. Heat a small amount of odorless vegetable oil in a frying pan and add a piece of butter. It is not recommended to use butter alone, because it starts burning very quickly and gives off an unpleasant odor. When the butter is melted, place the rabbit pieces in the pan.




5. Fry the meat on both sides over high heat until golden brown. Thanks to this procedure, the stewed rabbit with carrots and onions will be tender, soft, and the pieces of meat will keep their shape well.




6. Put some of the onions and carrots on the bottom of a thick-walled saucepan or cauldron, place the meat on top and cover it with the remaining vegetables.






7. In a pan with butter, in which the rabbit was fried, pour water, add the Provencal herbs and bring to a boil.




8. Pour the meat and vegetables with the resulting "broth", add sour cream and tomato paste, and then put on medium heat. The liquid should completely cover the meat and vegetables, so you can add a little water if necessary. Then bring everything to a boil, cover with a lid, leaving a small hole for steam to escape, and reduce the intensity of heating. A rabbit is being cooked, stewed with vegetables, 1.5-2 hours on the lowest heat.
You can serve a rabbit stewed in sour cream and tomato with boiled or fried large slices of potatoes. A light vegetable salad is also perfect as a side dish for this tender meat.




We hope our photo recipe for stewed rabbit with vegetables will help you prepare a delicious and satisfying dinner for the whole family.




Bon Appetit!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

21 Mar 2017 Nov.

Content

Diet, tasty and healthy rabbit meat is a popular and satisfying product that is cooked in many families. The carcass is fried, baked, but more often stewed. There are many options for cooking rabbit stew in the oven, stovetop, or multicooker.

How to put out a rabbit

Rabbit meat is much healthier than chicken, turkey, pork, beef. If you carry out competent heat treatment, then 90 percent of the nutrients will remain in the meat. To properly extinguish a rabbit, you need to know a few basic rules. This meat often has a specific flavor that can be eliminated by soaking (in water, vinegar, milk, wine).

First, the carcass is cut into portions (in half along the lower back, and then into pieces of the desired size). It is recommended to chop the bones with one blow, otherwise the meat will be splintered. It is better to stew rabbit meat in sour cream (cream), wine (red or white), broth. You can add various vegetables to the dish. Condiments, spices, spices are used to enhance the taste. Braising a rabbit is performed on the stove, in the oven or in a multicooker.

How to stew a rabbit to keep the meat tender

A delicious meat dish is served for family lunch or dinner, and is also prepared for the holidays. Putting out the rabbit so that the meat is tender is simple. The main secret of cooking tender, mouth-watering lean meat is marinating. Soaking rabbit meat allows you to get rid of the specific smell, improve the taste and significantly soften the pieces of the carcass.

The sauce is made from wine, sour cream, whey, olive oil, wine vinegar or mineral water. If the rabbit is young (the meat is light pink), then it is marinated in water with spices. When the animal is over 6 months old (dark meat), the fresh carcass is soaked in milk, vinegar or whey. You can add salt, black pepper. If you buy rabbit meat, then the marinade is not needed (it is tender in itself and does not have an unpleasant smell).

In a multicooker

A multicooker will significantly save cooking time and simplify the culinary process. You just need to put the ingredients in the bowl, select the desired mode and wait for the signal. A multicooker rabbit stew is ideal for people with minimal culinary knowledge. Two programs are used to create a dish. Frying starts first (Baking, Steam, Express) and then Stewing.

In the oven

Another good, convenient option for a hearty and healthy dinner is meat cooked using the oven. You can use a deep skillet, a high-sided baking dish, heat-resistant pots, or a saucepan. The duration of cooking the dish depends on the age of the animal. A young rabbit stewed in the oven will be ready in 30-40 minutes, and more "adult" meat in 2 hours. Before preparing the stew of rabbit meat using the oven, it is recommended to fry the pieces of rabbit meat in a pan.

Stew rabbit recipe

Today, there are a large number of stew rabbit recipes. Meat is made with vegetables (potatoes, cabbage, carrots) and even fruits (apples, oranges). Mushrooms, fresh herbs, all kinds of seasonings are added. Served with garnish, sauces, salads. Below are the most popular methods for cooking rabbit stew.

In sour cream

• Servings Per Container: 4 Persons.
• Caloric content: 200 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian, European.
• Difficulty: above average.

If you want to please and pleasantly surprise your family with healthy and tasty food, then you should cook a rabbit stewed in sour cream. This recipe involves the use of several ingredients and a slow cooker. Even a novice cook can make such a fragrant, mouth-watering dish. The meat is pre-soaked in wine vinegar or mineral water for several hours.

Ingredients:

• rabbit - 1 carcass;
• onion - 1 head;
• sour cream - 300 g;
• salt, ground black pepper;
• bay leaf - 3 pieces.

Cooking method:

1. Put the pickled carcass, cut into portions, into a deep bowl.
2. Grease each piece well with sour cream, salt and pepper. To stir thoroughly.
3. Place the rabbit meat in a multicooker bowl.
4. Chop the onion into rings, send it to the meat along with the lavrushka.
5. Add a glass of boiled water.
6. Set the "Extinguishing" program for 2 hours and close the lid.
7. Braised rabbit in sour cream served with fresh vegetable salad and mashed potatoes.

With vegetables

• Caloric content: 112 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: above average.

The next recipe for an appetizing and incredibly tasty lunch is a rabbit stew with vegetables. You will need simple and affordable components that you can buy at any store. You can take any vegetables: potatoes, carrots, salad peppers, and so on. For gravy, cream (preferably homemade) and dry white wine are used. It is recommended to cook rabbit fillets in pots.

Ingredients:

• rabbit meat - 500 g;
• onion - 1 piece;
• carrots - 1 pc.;
• salad pepper - 1 pc.;
• water - 0.5 liters;
• wine vinegar - 2 tbsp. l .;
• potatoes - 4 pcs.;
• vegetable oil - 2 tbsp. spoons;
• cream - 500 g;
• dry white wine - 1 glass;
• salt, black pepper;
• Bay leaf.

Cooking method:

1. Divide the rabbit into portions.
2. Dissolve vinegar with water, soak meat in this marinade (2 hours).
3. Chop the onion in half rings, carrots - in slices, pepper - in arbitrary pieces.
4. Peel the potatoes, cut into thin slices.
5. Remove the rabbit meat from the marinade, let it dry. Fry the slices in oil until half cooked.
6. Place the meat in pots.
7. Saute the carrots with onions, combine with potatoes and bell peppers. Season with salt, pepper, mix thoroughly.
8. Place the vegetable cap on top of the meat.
9. Put lavrushka in pots, pour cream over each portion (you can slightly dilute it with warm boiled water).
10. Cover the container with lids, but not tightly.
11. Send the dish to the oven for an hour (at 180 degrees).
12. Serve in pots or on plates.

In sour cream with potatoes

• Cooking time: 1.5-2 hours.
• Servings Per Container: 4 Persons.
• Caloric content: 158 kcal.
• Purpose: dinner.
• Cuisine: Russian, European.
• Difficulty: medium.

A very nutritious, but low-calorie dish - a rabbit stewed in sour cream with potatoes. To prepare a delicious dinner, the main thing is to take fresh meat, homemade sour cream (or cream), vegetables and Italian herbs. If you follow the recipe exactly, you will get a delicate fragrant rabbit meat with gravy. Braised rabbit served with fresh tomatoes and cucumbers.

Ingredients:

• rabbit - 1.5-2 kg;
• potatoes - 4 pcs.;
• pitted prunes - 10 pcs.;
• sour cream - 200 ml;
• onions - 1 head;
• Provencal herbs;
• salt pepper.

Cooking method:

1. Cut the onion into half rings, fry until transparent. Put in a prepared cauldron.
2. Cut the carcass into portions, salt, add black pepper, also fry in oil.
3. Pour boiling water over prunes to soften. Cut into pieces.
4. Peel the potatoes, cut into large cubes.
5. Send meat, potatoes, prunes to the cauldron or duck. Sprinkle food with herbs, salt a little.
6. Dilute the sour cream with water and pour the ingredients so that the sauce covers them completely.
7. Put on high heat. After boiling, reduce it to a minimum and simmer for half an hour.

With vegetables in sour cream

• Cooking time: 2 hours.
• Servings Per Container: 4 Persons.
• Caloric content: 205 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: above average.

The next option for cooking lean meat is a rabbit stewed with vegetables in sour cream. The carcass should be pre-marinated in wine vinegar or milk, and then cut into portions. Rabbit meat plus a delicate appetizing sour cream sauce - this will not leave anyone indifferent. Pepper and garlic add spice to the dish, and vegetables are needed to enhance the flavor.

Ingredients:

• rabbit meat - 500 g;
• homemade sour cream - 250 ml;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 3 cloves;
• sunflower oil - 3 tbsp. l .;
• bay leaf - 4 pcs.;
• salt, spices - to taste.

Cooking method:

1. Fry the pre-marinated rabbit in oil until golden brown. Place in a saucepan or ovenproof saucepan.
2. Chop carrots and onions into thin strips. Send to meat.
3. Pour boiling water over the components, salt, add spices, lavrushka.
4. Simmer rabbit meat over low heat for an hour and a half.
5. Then sprinkle the dish with chopped garlic, pour over sour cream.
6. Cook for another 20 minutes.
7. Garnish with herbs before serving.

With cabbage

• Cooking time: 3-4 hours.
• Servings Per Container: 4 Persons.
• Caloric content: 60 kcal.
• Purpose: lunch, dinner.
• Cuisine: Russian.
• Difficulty: above average.

This option will definitely appeal to fans of proper nutrition and people on a diet. A rabbit stewed with cabbage turns out to be incredibly tasty and satisfying. For the recipe, a carcass, two types of cabbage, fresh tomatoes, seasonings and spices are used. Juicy and healthy rabbit meat with vegetables will delight even the fastidious gourmet.

Ingredients:

• rabbit meat - 1.5 kg;
• Beijing and cauliflower - 500 g each;
• onions - 3 heads;
• tomatoes - 3 pcs.;
• carrots - 2 pcs.;
• fresh parsley - 1 bunch;
• basil - 4 leaves;
• salt, black pepper, paprika.

Cooking method:

1. Cut the meat into pieces, soak in water with vinegar or wine.
2. Cut the onions into thin rings, evenly cover the bottom of the cauldron.
3. Place the rabbit pieces on top. Sprinkle with salt, pepper, paprika.
4. Chop the Peking cabbage in strips, divide the cauliflower into small inflorescences. Add to the meat in layers.
5. Next, put the carrots, chopped on a coarse grater.
6. Pour over the tomatoes with boiling water, remove the skin from them, cut into large pieces.
7. Use a blender to make the tomato, parsley and basil sauce. Pour the contents of the cauldron with the resulting mixture.
8. Add 2 cups of water. Boil.
9. Simmer rabbit with cabbage for about 3 hours over low heat.
10. Before serving, insist the dish for 1 hour.

In wine

• Cooking time: 2-3 hours.
• Servings Per Container: 3-4 Persons.
• Caloric content: 113 kcal.
• Purpose: dinner.
• Cuisine: Russian, European.
• Difficulty: above average.

If you need to surprise guests with a new, interesting dish, then you should cook a rabbit stewed in wine. An original home-made treat with a rich taste and mouth-watering aroma. It is better to use dry white wine for stewing meat because it has fewer calories. The cooking process takes relatively little time, but it's worth it.

Ingredients:

• rabbit or rabbit meat - 1200 g;
• tomatoes - 3 pcs.;
• dry white wine - 500 g;
• onions and leeks - 1 pc.;
• garlic - 2 cloves;
• vegetable oil - 4 tbsp. spoons;
• coriander, oregano - 1 tbsp. l .;
• salt pepper.

Cooking method:

1. Soak the meat in milk or whey beforehand.
2. Cut the onion into rings, the tomatoes into cubes.
3. Pour oil into a saucepan with a heat-resistant bottom, add spices. Warm up for a few minutes.
4. Add vegetables and cuts of meat. Pour in wine. Leave for half an hour under a closed lid.
5. Pour water over the food so that it covers them completely.
6. Simmer the rabbit for about 60 minutes over low heat. Add chopped garlic 5 minutes before the end of cooking.
7. Insist 30 minutes and serve.

In cream

• Cooking time: 3 hours.
• Servings Per Container: 5-6 Persons.
• Caloric content: 214 kcal.
• Purpose: lunch.
• Cuisine: Russian.
• Difficulty: above average.

A very tasty, popular treat for a festive feast - a rabbit stewed in cream. Creamy mushroom sauce is ideally combined with delicate dietary meat. It is advisable to serve such a dish with mashed potatoes, spaghetti or any kind of porridge. Rabbit meat is garnished with fresh celery, dill or parsley. Champignons or porcini mushrooms are great as mushrooms.

Ingredients:

• rabbit carcass - 1 pc .;
• cream (10%) - 200 g;
• onion - 1 pc.;
• champignons - 200 g;
• carrots - 1 pc.;
• parsley root;
• lemon juice - 2 tbsp. l .;
• butter - 50 g;
• nutmeg - a pinch;
• salt pepper.

Cooking method:

1. Grate pieces of pickled rabbit with salt and pepper.
2. Chop the onion, carrot and parsley root into strips.
3. Fry the rabbit meat in melted butter, transfer it to the rooster.
4. Saute vegetables and mushrooms, cut into slices, in the remaining oil.
5. Combine all the ingredients, salt and pepper.
6. Pour the cream over the contents of the saucepan. Simmer over low heat for one hour.
7. Then add lemon juice and nuts to the dish.
8. Before serving, insist a little under a closed lid.

To get a stunning result and deliciously stew a rabbit, you should pay attention to the advice of experienced chefs:

1. To prevent the meat from getting too dry, you need to stew it under a lid or cover it with foil.
2. Before stewing, it is recommended to fry the rabbit meat a little in butter (butter or sunflower). The dish will be softer.
3. In the process of cutting the carcass, you do not need to remove all the fat from it. Let a small part of it add tenderness to the meat, the rabbit will not be tough and very tasty.
4. It is necessary to cook rabbit meat exclusively on low heat (let it boil before that), so as not to destroy the fragile meat fibers and not get porridge, instead of a beautiful treat.
5. The most successful spices for rabbit meat are cloves, garlic, rosemary, black or red pepper (paprika), basil, dill or parsley sprigs.
6. The optimal cooking time for meat is 40-60 minutes. If the animal is older than 6 months, the cooking process can take up to 2-3 hours.

Video

Discuss

Braised rabbit: recipes

Some consider meat to be a harmful product and therefore try to eat it as little as possible. This is partly true if you cook food from fatty meat and eat it in large quantities.

Therefore, you should pay attention to rabbit meat - meat that is considered dietary.

Rabbit meat is low in fat, but it is rich in proteins, which are absorbed almost completely. Also in rabbit meat there are few extractives and bad cholesterol.

Rabbit meat contains a lot of potassium, calcium, magnesium, phosphorus and vitamin PP, thanks to which the brain functions normally, which has a positive effect on the overall mental state.

Various dishes are prepared from rabbit meat. It is fried, boiled, stewed, baked, smoked. To enhance the beneficial properties of rabbit meat, it is recommended to cook it with vegetables. They are rich in fiber, which helps in better digestion of food.

Rabbit stewed with vegetables: the subtleties of cooking

• When going to stew rabbit meat, you need to remember that the front and back of the carcass require different heat treatment. In the meat of the front, which ends at the level of the last lumbar vertebra, there is more connective tissue. Therefore, this meat is tougher and takes longer to cook. Usually it is not fried, but is left for boiling or stewing.
• The rabbit has a specific smell. To get rid of it, the meat is soaked in cold water or marinated. The marinade is prepared from table vinegar diluted with water, in which they put chopped onion, pepper, bay leaf, herbs, and then boil for several minutes. Pieces of rabbit meat are kept in this marinade for several hours. The holding time depends on the age of the carcass: the older the rabbit, the longer it should be in the marinade.
• It is advisable to stew the rabbit meat. It is tender, odorless, and cooks quickly. You can not pickle it, but immediately subject it to heat treatment.
• The rabbit has dry meat. But if, when stewing, it is poured not with water, but with wine, then it will turn out to be juicy and very soft.
• The rabbit is stewed on the stove (in a saucepan, cauldron, in a pot), as well as in the oven. To prevent the rabbit meat from drying out in the oven, it is recommended to stew it closed, placing it in a pot or wrapping it in foil.
• The rabbit can be stewed with any vegetables, but it goes best with onions, carrots, herbs.
• Often the rabbit is stewed with potatoes, but the end result is a rather high-calorie dish. If you can't give up potatoes, you need to add more greens and onions to it.

Rabbit stewed with vegetables and herbs

Ingredients:

• rabbit - 0.5 kg;
• red carrots - 2 pcs.;
• large onions - 2 pcs.;
• ghee - 1 tbsp. l .;
• sour cream - 2 tbsp. l .;
• tomato paste - 1 tbsp l .;
• sugar - 1/3 tsp;
• salt to taste;
• thyme and oregano (dry) - pinch each;
• ground black pepper - a pinch;
• water.

Cooking method

• Cut the rabbit into portions, put in a bowl, sprinkle with salt and pepper, mix. Refrigerate for 2 hours to marinate.
• Peel and wash onions. Cut in half, then cut each half into two more pieces. Chop into strips.
• Peel and wash the carrots. Cut lengthwise into two pieces, each of which is cut across into thin slices.
• Remove the rabbit from the refrigerator. Put butter in a deep saucepan, melt. Fry the meat on it until golden brown. Remove the meat onto a plate and salve the onion in the remaining oil. Then add the carrots and lightly fry.
• Put some of the vegetables out of the saucepan. Place the pieces of rabbit over the remaining vegetables. Top with the onions and carrots that you laid out in the beginning.
• In a container, mix tomato paste, sour cream, salt, sugar, spices. Add a glass of water, stir well.
• Pour this sauce over the bunny with vegetables. The sauce should completely cover the contents of the saucepan. If there is not enough liquid, add some more hot water.
• Bring meat to a boil over moderate heat, then reduce heat to low. Simmer covered for about 1-1.5 hours.
• Put the finished rabbit with vegetables on a dish, sprinkle with fresh herbs.

Video recipe for the occasion:

Rabbit stewed with vegetables in wine

Ingredients:

• rabbit - 0.5 kg;
• onions - 2 pcs.;
• fresh tomatoes - 5 pcs.;
• semi-dry red wine - 300 ml;
• salt to taste;
• ground black pepper - 1/5 tsp;
• garlic - 5 cloves;
• bay leaf - 2 pcs.;
• spicy herbs (basil, oregano, marjoram, thyme) - to taste;
• olive or sunflower oil - 2 tbsp. l.

Cooking method

• Wash the rabbit carcass, divide into pieces of 50-100 g. Since the meat will be stewed in wine, it is not pre-marinated. Sprinkle the meat with salt and pepper and leave for 20-30 minutes.
• Prepare your vegetables. Wash the tomatoes, put them in a deep bowl, cover with boiling water. After 2 minutes, pour over the tomatoes with cold water, remove the skin. Cut the tomatoes into cubes.
• Peel the onion, rinse with cold water, cut into half rings.
• Wash the peeled carrots, cut in half lengthwise and cut across into thin slices.
• Pour one spoonful of oil into a saucepan, heat it. Add the onion and fry until yellowish. Add carrots, stir, heat well.
• In another skillet, heat the remaining oil, place the pieces of rabbit and fry them over high heat until golden brown.
• Transfer the meat to a stewpan with vegetables. Pour wine, add spices and herbs. Bring meat and vegetables to a boil over moderate heat. Reduce heat, cover the saucepan with a lid and simmer with a barely noticeable boil for about an hour. Add hot water when evaporating wine.
• Serve the finished rabbit with vegetables with any side dish or as an independent dish, sprinkled with fresh herbs.

Rabbit stewed with vegetables in a pot in the oven

Ingredients:

• rabbit - 0.5 kg;
• medium-sized carrots - 1 pc.;
• medium-sized onions - 1 pc .;
• Bulgarian red pepper - 1 pc.;
• potatoes - 3 pcs.;
• salt to taste;
• ground black pepper - 1/3 tsp;
• sunflower oil - 2 tbsp. l .;
• bay leaf - 1 pc. in each pot;
• white wine - 1 tbsp.;
• cream - 0.5 l.

Cooking method

• Cut the carcass of the processed rabbit into portions, put in a bowl. Fill with wine slightly diluted with water. Leave it on for 2 hours. If you are against alcoholic beverages, substitute vinegar and water for wine. To do this, dilute 1-2 tbsp in 500 ml of water. l. vinegar and hold the meat in this marinade.
• Peel the onion, rinse with water, cut into half rings or strips.
• Peel the carrots, wash, cut into slices.
• Wash the pepper, remove the seeds, cut into squares.
• Peel the potatoes, wash, cut into quarters, and then cut into not very thin slices.
• Prepare ceramic pots. If you haven't used them for a long time, wash them, fill them with water and let them sit for one hour. Then pour out the water and proceed to the next step.
• Remove the meat from the marinade and pat dry with a paper towel. Heat oil in a frying pan, fry pieces of meat on it until golden brown. Place them in pots.
• In the remaining oil, lightly fry the onions and carrots. Mix them with bell peppers and potatoes. Add salt and black pepper, stir again. Place this vegetable mixture in the pots on top of the meat. Place one bay leaf in each pot.
• Pour the cream over the contents of the pots. You can add some hot water. Close the lids loosely.
• Place the pots in a mild oven, turn the heat up to 180 ° and simmer for 1 hour. When the liquid boils away, add hot water. If this is not done, then the potatoes may remain half-baked and tough.
• Serve the bunny stewed with vegetables directly in the pots or on the plates. Sprinkle with finely chopped herbs.

Note to the hostess

Instead of marinating in wine or vinegar, the rabbit can be soaked in water mixed with citric acid or lemon juice.