Pilaf can hardly be called a dietary dish. But if you replace ordinary rice with brown and use rabbit meat, you can get not only tasty and aromatic, but also healthy for the figure, which will quickly disappear from the plate.

No matter how simple the recipe for pilaf with a rabbit is, it is very easy to spoil it if you do not know how to cook this dish correctly. Every housewife dreams of mastering the subtle art of cooking the perfect pilaf. Therefore, the following recommendations will be very useful:

• First, you need to use the correct rice. There are special varieties that should be used for making pilaf with a rabbit. The advantage should be given to Uzbek rice, which has all the necessary properties. If there is none, you can use a regular round.
• Secondly, the sequence of laying products is important: onions, carrots, meat, fat, salt, water, and only then rice.
• Thirdly, you should choose the meat wisely. For pilaf with a rabbit, it is best to buy the carcass of a young animal, use parts where there are not many bones.

The process of preparing cereals is also important. Rice should be rinsed thoroughly. In a cauldron, saucepan or slow cooker, it is first cooked and then steamed. Ideally, pilaf with a rabbit should be cooked in a cauldron. But not every housewife can boast of having such an important element in the kitchen arsenal.

How to choose the right meat for pilaf?

Rabbit meat has long been recognized as a dietary product that is well absorbed by the body. Meat contains a large amount of nutrients, so it is recommended for young children. Many housewives do not like a rabbit because its meat becomes dry after heat treatment. This is due to its low fat content. There are several ways to avoid this problem:

• To use for cooking is medium-sized carcasses (no more than 1.5 kg).
• The rabbit must be taken fresh, it can be vacuum packed, but not a frozen product.
• The meat should be pink, without bruising or yellowness.
• The back of the carcass is suitable for pilaf. The top can be used to make soups or broths.

Before you get acquainted with the recipe for rabbit pilaf, you should prepare the meat: it should be chopped into portioned pieces and soaked in a marinade (sour cream, kefir or soy sauce).

Required Ingredients

• Rabbit - 1 kg.
• Rice - 3 cups.
• Water - 1 liter.
• Bulb onions - 1 pc.
• Medium carrots - 1 pc.
• Head of garlic.
• Turmeric and cumin - half a teaspoon each.
• A pinch of barberry.
• Seasoning for pilaf.
• Sunflower or olive oil.
• Salt and pepper.

First of all, you need to marinate the meat and rinse the rice. If there is practically no time for pickling, you can use a slow cooker.

Method of cooking in a multicooker

Cut the onion into thin half rings. Separate the lower part of the rabbit carcass from the front, making an incision just above the shoulder blades, cut the breast into 4 parts, cut the flesh from the belly. Divide the lower legs according to the joints.

Peel medium carrots and cut into thin strips. Pour vegetable or olive oil into the multicooker bowl, turn on the "Fry" mode and put onions. Do not fry the onion too much - softening it is enough.

Now you can send meat to it, mix well and continue to fry until the rabbit becomes a beautiful ruddy shade. Now you can add carrots and fry for another five minutes. After that, cumin, turmeric, barberry and seasoning for pilaf can be sent to the bowl. Add salt and pepper, cover with water. Close the lid, set the "Stew" or "Boil" mode and cook for half an hour.

Rabbit pilaf: a recipe with a photo step by step

The dish is almost ready. It remains only to rinse the rice and send it to the multicooker. If the appliance has a special "Pilaf" or "Rice" function, set it and cook for another 40 minutes. Literally 5 minutes before the end of cooking, you need to put a head of garlic to the pilaf (directly to the center).

Stir all ingredients thoroughly before serving.

To help the hostess

If you manage to marinate the meat in advance, you should cook pilaf in a cauldron or frying pan. During marinating, meat absorbs a lot of liquid, which can interfere with the preparation of crumbly rice.

If you bought a large fat rabbit, it is better to cook pilaf in the oven. This will evaporate excess fat from the dish. Now you know a simple recipe for rabbit pilaf. The photo of the dish looks very appetizing, so try to cook it as soon as possible. Bon Appetit!

Very tender, tasty and completely low-fat rabbit pilaf in a multicooker is ideal for baby and diet food. Rabbit meat has many unique nutritional properties, thanks to which almost any dish made from this type of meat becomes not only very tasty and appetizing, but also incredibly healthy.

Since the multicooker uses a special cooking technology, meals can be cooked without unnecessary addition of fat and oils. Thus, even the smallest can cook in it. Rabbit meat is one of the few meats that can be fed to young children. That is why pilaf with a rabbit is exactly the kind of treat that can be safely prepared for all family members.

A rabbit in a slow cooker turns out to be very soft, juicy and incredibly tender. It is not for nothing that many culinary experts recommend cooking roasts and stews in this particular kitchen appliance. Delicate rabbit meat with vegetables has a unique taste. This is the type of meat that is highly valued by chefs all over the world and come up with the most incredible recipes for its preparation.

How to cook rabbit pilaf in a slow cooker

The easiest way to prepare a delicious treat for the whole family is to use the multicooker. You do not need to constantly monitor the food so that they do not burn or remain soggy. It is enough to put all the prepared ingredients into the bowl of the appliance and turn on the appropriate program.

Rabbit pilaf cooked in a slow cooker will never burn and will not be dry. Even though a minimum amount of oil is used for frying meat, it turns out to be golden brown with a light crispy crust. Rice comes out crumbly, even if you use inexpensive cereals.

Ingredients:

• Rabbit - 500 g
• Rice - 2 cups
• Water - 4 glasses
• Onions - 1 pc.
• Carrots - 1 pc.
• Garlic - 1 pc.
• Zira, barberry, turmeric - a pinch
• Vegetable oil - 2-3 tbsp. l.
• Salt to taste

Cooking method:

For cooking, you will need a piece of rabbit, you can take a fillet or other part of the carcass, long-grain or steamed rice, as well as fresh vegetables and spices to taste.

Cut onions and carrots into thin strips.

Wash the rabbit, dry it slightly and cut into portions.

Pour some oil on the bottom of the multicooker bowl. Turn on the device on the "Frying" or "Stewing" mode and fry the onions and carrots until soft. You can add some cumin seeds, this spice will give the pilaf a special taste.

Put meat in the fried vegetables and continue frying until the rabbit is covered with a beautiful golden brown crust.

Add the rest of the spices, salt and cover with water. You can still stir the food at this stage. Cook the zirvak on the "Stew" mode until the meat is ready for about 20 minutes, you can close the lid.

Rinse the rice well in running water, then put it in a colander or sieve. If necessary, it can be soaked in cool water. Parboiled rice does not need to be washed. Put prepared rice to the food, smooth it over the entire surface so that it lies in an even layer.

The water should cover the rice completely, so if the zirvak has evaporated a little, you can add a little water or chicken broth. Close the lid of the multicooker and put it on the "Rice" or "Pilaf" program. Set the time to 25 minutes and you can start preparing a salad or appetizer. When all the liquid is absorbed into the cereal, put the washed head of garlic in the center and close the lid again.

Rabbit pilaf in a slow cooker is ready. Stir gently and place it in a slide.

Serve with any salad, fresh herbs, pickles and sauces to taste. Bon Appetit!

Rabbit meat is unusually tender, tasty and juicy. In terms of fat content, it is the same as that of chicken, but in terms of satiety and softness it surpasses poultry meat.

We will show you how to cook a rabbit in a slow cooker.

Rabbit baked in a slow cooker

In a slow cooker, it is unlikely that the dish will not be baked or will burn. At the exit you will find amazingly soft and tender meat with a light crispy crust.

Required Ingredients:

• one rabbit carcass;
• spices to taste;
• mayonnaise - 50 gr.;
• salt - 12 gr.

Cooking method:

1. Divide the gutted rabbit into two parts.
2. Combine mayonnaise, salt and seasonings in a separate bowl. Mix all.
3. Coat the meat on all sides with this mass.
4. We put the prepared halves of the rabbit in a slow cooker.
5. In the menu, click on the item "Baking".
6. Cook for 20 minutes on each side, so that the meat acquires an evenly golden crust.
7. Now we switch the kitchen appliances to the “Stew” mode, set the timer for 2 hours.
8. As a result, a delicate ruddy dish comes out.

Braised rabbit with potatoes

Rabbit meat looks best with potatoes. Try this dish again.

You will need:

• two bay leaves;
• one rabbit;
• one carrot;
• potatoes - 0.5 kg;
• a bunch of fresh herbs;
• two onions;
• black pepper;
• other spices of your choice.

Step-by-step instruction:

1. Cut the carcass into portioned cubes.
2. Grind the peeled carrots with a grater.
3. We remove the husks and finely chop the bulbs.
4. We remove the peel from the potatoes, rinse the tubers under running water, chop into small pieces.
5. Fry the pieces of meat, turning on the "Fry" program for 10 minutes.
6. From time to time, the cubes need to be turned over with a wooden spatula.
7. After 7 minutes, pour in the chopped vegetables, pour in the oil and cook until the end.
8. As soon as the frying program is over, add potatoes to the bowl, add spices.
9. We continue cooking in the "Stew" mode. Time - 1 hour.
10. When there are a few minutes left, add chopped greens. The rabbit with potatoes is ready.

Cooking recipe in sour cream

Sour cream gives the meat even more softness and richness. The pieces in sour cream just melt in your mouth.

Grocery list:

• two cloves of garlic;
• rabbit meat - 0.5 kg;
• a pinch of ground black pepper;
• a piece of butter;
• one carrot;
• sour cream - 0.3 kg;
• vegetable oil - 30 ml;
• salt to taste;
• one onion;
• green dill to taste.

How to cook a bunny deliciously:

1. The rabbit must be chopped into portion-sized cubes.
2. Combine vegetable and butter in a multicooker bowl.
3. Turn on the "Fry" mode.
4. Once the butter has melted, add the pieces of meat to the same place and fry them for 20 minutes from both barrels.
5. Place the browned rabbit on a separate plate.
6. Chop the peeled onion into half rings.
7. Process the carrots in a grater.
8. Add vegetables and sauté in a multicooker at the same mode.
9. After 10 minutes, transfer the meat to the onions and carrots and cook in the Stew program for 40 minutes.
10. At this time, crush the garlic under a press.
11. Finely chop the washed dill.
12. Combine these two ingredients with sour cream.
13. Sprinkle pepper and salt next.
14. After 40 minutes have passed, pour the sour cream sauce over the dish and cook for another half hour.

With the addition of mushrooms

Basic Ingredients:

• champignons - 180 gr.;
• five potatoes;
• one bay leaf;
• rabbit - 0.6 kg;
• sunflower oil - 50 ml;
• salt - 12 gr.;
• one carrot;
• one onion.

Cooking option:

1. Cut the meat into small pieces. It is best to take the pulp.
2. We process vegetables in the standard way and chop them with a knife.
3. Chop the peeled mushrooms into circles.
4. Combine pieces of rabbit meat with onions and carrots in a slow cooker, pour over everything with vegetable oil.
5. Pass for 20 minutes.
6. Add the potatoes and mushrooms cut into strips.
7. Pour water so that it covers the food.
8. Add loose ingredients and a laurel leaf.
9. We press the "Extinguishing" button and wait an hour and a half.
10. The treat can be served with herbs or sour cream sauce.

In wine sauce

This sauce gives the usual rustic dish a unique aroma and sophistication. The rabbit dish will gain a solid position at any table.

Recipe composition:

• rabbit carcass - 2 kg;
• celery stalk;
• red wine - 0.2 l;
• two onions;
• dry basil or thyme.

Cooking instructions:

1. Divide the carcass into portions.
2. Put it in a slow cooker and cook the meat in the "Fry" mode in vegetable oil.
3. After 15 minutes add chopped white onions.
4. As soon as the meat and onions have acquired a golden hue, fill them with water, add seasonings.
5. Simmer for half an hour.
6. Add red wine and basil, cut into small pieces, to the multicooker.
7. We cook by turning on the "Stew" program for another 30 minutes.

Roast in a slow cooker

You will need:

• sour cream - 250 gr.;
• carrots - 1 pc.;
• three cloves of garlic;
• one rabbit carcass;
• onion - 1 pc.;
• olive oil - 17 ml;
• pepper and salt to taste.

Aromatic roast cooking option:

1. Process the meat with a mixture of black pepper and salt.
2. Put the peeled carrot root through a coarse grater.
3. Finely chop the onion.
4. Put the pieces of rabbit into the multicooker bowl, previously coated with oil and cook 40 in the "Baking" mode.
5. At this time, sauté vegetables in a pan and add to the main ingredient in a slow cooker.
6. Add the remaining spices, sour cream and a little water.
7. As soon as the cooking appliance beeps for the end of the program, sprinkle the chopped garlic on the dish and add herbs if desired. Bon Appetit!

With prunes

Grocery list:

• carrots - 100 gr.;
• mustard - 4 gr.;
• rabbit - 1.5 kg;
• one onion;
• pitted prunes - 0.1 kg;
• salt - 10 gr.;
• sour cream - 50 gr.;
• ground pepper to taste;
• ketchup - 40 gr.

Step by step cooking:

1. Cut the meat into small cubes.
2. Fold their multicooker, select the "Fry" item in the program menu. Cook the meat for half an hour, turning it over to the other side from time to time.
3. Cut the carrots into strips and the onions into small cubes.
4. Add them to the rabbit meat and cook for about 10 minutes.
5. Pour in ketchup, sour cream, add all the spices and salt, add mustard.
6. Set the appliance to the "Quenching" mode and cook for an hour and a half.
7. Add the prunes 30 minutes before the slow cooker emits a characteristic sound.

Since the pilaf migrated from the East to many other countries, its recipe has become more diverse and has undergone many changes. Instead of lamb, beef, chicken, pork, and even stew or seafood are often used. In addition, there are many recipes for pilaf with rather unconventional vegetables, such as zucchini. Has the right to life and pilaf with dried fruits or mushroom pilaf.

In general, each housewife adapts the classic recipe to the capabilities of her region, because you cannot buy good lamb or the right spices everywhere. Kazan is also not in every home, so pilaf is most often cooked in a thick-walled saucepan.

This time I decided to use rabbit meat for pilaf, and replaced the cauldron with a slow cooker. As for spices, I used cumin, barberry and turmeric, which I usually buy at the market from a Tajik acquaintance.

An uncomplicated recipe for pilaf with a rabbit in a multicooker of oriental cuisine step by step with a photo. Easy to cook at home in 1 hour 30 minutes. Contains only 279 kcal. Author's recipe for oriental cuisine.

• Preparation time: 20 min
• Cooking time: 1 hour 30 mins
• Calorie count: 279 kcal
• Servings: 10 servings
• Occasion: Dinner, Lunch

• Complexity: Uncomplicated recipe
• National cuisine: Eastern cuisine
• Type of dish: Second courses
• Cooking technology: Steam
• We need: Multicooker

Ingredients for ten servings

• Barberry dry 1 tbsp. l.
• Water 800 ml
• Zira (Cumin) dry 1 tsp.
• Rabbit 600 g
• Turmeric 1.5 tsp
• Bulb onions 2 pcs.
• Refined sunflower oil 50 ml
• Carrots 1 pc.
• Ground black pepper 1 pinch
• Long grain rice 400 g
• Salt 1 tsp

Step by step cooking

1. For pilaf with a rabbit, we need steamed rice, carrots, onions, garlic, rabbit, water, as well as spices: cumin, barberry, turmeric, black pepper and salt.
2. Cut the onion into thin strips.
3. Cut the rabbit into pieces. I had the front of a carcass, which turned out to be pulp and meat on the bone.
4. Cut the carrots into strips.
5. Pour vegetable oil at the bottom of the multicooker. Turn on the frying mode. When the oil warms up, send the onion to a slow cooker and fry it until golden brown.
6. When the onions are fried, send the rabbit pieces to the slow cooker and fry them until golden brown. To prevent the meat from letting in juice, it is better not to turn it over too often. I usually brown on one side, then turn over and brown on the other side. It is not necessary to bring it to readiness, a golden brown crust is enough.
7. When the meat is browned, add the carrots and fry them for 5 minutes.
8. Now add water so that it slightly covers the meat and vegetables. Add spices: cumin, barberry, turmeric and pepper. Salt to taste and close the lid, turn on the "Stew" mode for 30 minutes.
9. While the meat and vegetables are stewing, prepare the rice. To do this, rinse it 5 times with water at room temperature.
10. When the meat is stewed, pour the rice into a slow cooker and gently level it.
11. Gently add water so that it covers the rice by 2 cm and turn on the "Rice" program.
12. When the rice absorbs almost all the water, add the head of garlic to the pilaf, after removing the top husk from it. Sink the garlic in the rice, close the lid and bring the pilaf until the rice is cooked.
13. Mix the finished pilaf well before serving.

4-6 servings

40 minutes

129 kcal

5 /5 (1 )

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

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

Multicooker rabbit recipe

Kitchen utensils: kitchen scales and measuring bowl, multicooker from any manufacturer, cutting board, container for steaming, multicooker scoop, kitchen ceramic knife.

Ingredients

Step by step cooking

1. We wash the cauliflower thoroughly and cut off the damaged areas. Then carefully separate the inflorescences from the trunk. We need 80-90 g.
   
   
2. Thoroughly rinse 60-70 g of leeks, then cut them in half and cut into thin half rings.
   
   
3. Wash a part of the rabbit in the amount of 290-300 g, then cut the meat into portioned pieces of the desired size.
   
   
4. Put onion half rings and pieces of meat into the bowl of the device.
   
   
5. Fill the ingredients with 1-1.2 liters of water, then salt and pepper in accordance with personal taste preferences.
   
   
6. Place a container for steaming on top of the rabbit.
   
   
7. Put 80-90 g of green beans, 80-90 g of Brussels sprouts and prepared cauliflower inflorescences in a container.
   
   
8. Pepper and salt the vegetables, depending on personal taste.
   
   
9. We close the lid of the device and select the “Multipovar” program, set it to 160 degrees. In the menu, select the "Steam" mode and set the time to 20 minutes. At the end of the program, leave the rabbit in the “Warm up” mode for 10-15 minutes.
   
   
10. We beautifully lay out ready-made vegetables and meat on a plate.
    
    

Video recipe for cooking stewed rabbit in a slow cooker

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

https://youtu.be/JXdyeUGSAB8

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

Cooking time: 1:15-1:25.
Calorie content (per 100 grams): 128-133 kcal.
Servings: 6 to 9.
Kitchen utensils: multicooker of any manufacturer, cutting board, capacious containers, measuring bowl and kitchen scales, multicooker scoop, cling film or plastic bag, garlic press, kitchen ceramic knife.

Ingredients

Step by step cooking

1. Pour a rabbit weighing 930-100 g with cold water and leave to soak for at least an hour. We take the rabbit out of the liquid and rinse it thoroughly with clean water.
   
   
2. We cut the animal carcass into portioned pieces of the desired size.
   
   
3. Remove the husk from the onion and 2-3 cloves of garlic, then rinse. Cut the onion into thin half rings and place them on top of the meat.
   
   
4. We pass the garlic cloves through a press and send them to a bowl with the rest of the ingredients.
   
   
5. We add 5-8 g of salt and ground black pepper there, focusing on our own taste preferences.
   
   
6. Mix the meat thoroughly by hand so that the spices and vegetables are evenly distributed over all the pieces of the carcass.
   
   
7. Fill the resulting mass with 240-250 ml of dry red wine and cover it tightly with cling film. In this form, we put the rabbit in the refrigerator for about 1-1.5 hours.
   
   
8. We take out the pickled rabbit from the refrigerator and remove the film.
   
   
9. Select the "Fry" program and pour 35-45 ml of vegetable oil into the bowl of the device. When the oil is very hot, gradually put portioned pieces of rabbit on it.
   
   
10. Fry the meat on both sides for about 3-4 minutes until a slightly golden brown crust is formed.
    
    
11. After all the pieces of rabbit are fried, fold them tightly back into the multicooker bowl.
    
    
12. We take out the onion and garlic remaining in the wine and send them to the meat bowl.
    
    
13. Add 90-100 ml of sour cream and 80-90 ml of warm water there.
    
    
14. Stir everything thoroughly so that the sour cream is evenly distributed over all the pieces of the rabbit.
    
    
15. We select the "Bake" program and cook the dish for one hour. 10 minutes before cooking, we taste the resulting sauce with salt and, if necessary, add more.
16. Finely chop 2-3 sprigs of dill and sprinkle them on the finished dish.
    
    

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

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

Recipe for cooking rabbit pilaf in a slow cooker

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

Ingredients

Step by step cooking

1. We peel three onions from the husk, then rinse them and finely chop them with a knife.
   
   
2. Peel three carrots, rinse, then rub the vegetable on a coarse grater.
   
   
3. Thoroughly wash a rabbit weighing 780-800 g, then cut off excess fat and other unnecessary elements. We cut the carcass of the animal into portioned pieces using a sharp knife and put them in a deep bowl.
   
   
4. Peel three garlic cloves and cut the ingredient into thin rings.
5. Pour 20-25 ml of vegetable oil into the bottom of the bowl of the device. We select the "Fry" program and set the time to 10 minutes.
   
   
6. Put chopped onions and carrots on hot oil. Stirring the mixture periodically, fry the vegetables until golden brown.
   
   
7. Add pieces of meat to the bowl to the fried products, mix everything well.
   
   
8. Salt and pepper the resulting mixture in accordance with personal taste preferences. We continue to fry the ingredients for about 15 minutes, stirring occasionally to keep them from burning.
   
   
9. After the end of the "Frying" program, press the "Stop" button. Sprinkle the fried mixture with pilaf seasoning and mix thoroughly.
   
   
10. Rinse thoroughly with running water with 540-560 g of parboiled rice.
    
    
11. Put pure rice on top of the rabbit and vegetables in an even layer. Salt the groats a little and put the prepared garlic rings on it.
    
    
12. Gently pour 780-800 ml of cold water into the bowl.
    
    
13. We select the "Cooking" mode, the "Pilaf" program and set the time to 40 minutes. We press the "Start" button and do other things.
    
    
14. After the end of the program, mix the pilaf well and leave it in the “Warm up” mode for another 10-15 minutes.
    
    

Video recipe for cooking pilaf with a rabbit in a slow cooker

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

https://youtu.be/OGUO4njKbXk

• When choosing a rabbit carcass, give preference to a young animal, not older than 3-5 months. Remember that the carcass of a young rabbit cannot weigh more than one and a half kilograms. Young meat is easy to cook, soft, tasty and aromatic.
• Chefs say that before cooking a rabbit, its carcass must be marinated - this will give the dish a special piquant taste and help get rid of the specific smell.

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

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