Rabbit stew is not a quick-cooked dish. You need to tinker a little with it, you will have to observe the stewing process and work hard when preparing the meat, but nevertheless, the result is worth it. Diet rabbit meat is tasty and healthy, tender and soft (if cooked properly). To your liking, you can stew the rabbit with vegetables or sour cream, milk and even apples, which is also very tasty. Such a dish will vividly demonstrate your skills to guests and will appeal to everyone who wishes to taste it.

Ingredients

• half a rabbit carcass - 1.5 kg
• large yellow onion - 1 pc.
• large carrots - 1 pc.
• sunflower oil - 15-20 ml
• water 300 ml
• spices and salt - taste

From the specified number of ingredients, you will get 3 servings of the main course.

Cooking Rabbit Stew with Vegetables

Rabbit meat has a very specific smell, so it's good if you have time to soak the rabbit meat in cold water. Let him spend about 4-5 hours in the water, however, you will have to change the water every hour. After that, drain all the water and rub the meat with salt and spices. If time permits, leave the rabbit for another 20-30 minutes in spices and salt.

Before stewing, the meat must be fried in sunflower oil in a very hot pan. You need to fry the rabbit for about 5-7 minutes, every minute try to turn the meat over. If the meat is not fried, then you will just get a boiled rabbit with vegetables.

Peel and chop vegetables for stewing. Cut the onion into cubes, and simply grate the carrots on a regular grater (like on borscht). You do not need to sauté these vegetables, as they will simmer along with the fried meat.

We send both vegetables and fried rabbit meat to a saucepan, pour hot water (300 ml) and simmer over very low heat for about 1.5-2 hours. Look into the pot from time to time, as the water boils away and you need to constantly add it.

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.

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Braised rabbit: recipes

Rabbit meat is classified as dietary and medicinal. It, with health benefits, can be consumed by everyone, including small children, pregnant women, the elderly. After all, it contains so much easily digestible protein, magnesium, phosphorus, potassium, calcium, various vitamins and practically no fat. Rabbit meat is boiled, baked on a grill or in sauce, stewed, most often in sour cream.

Undoubtedly, the rabbit stewed in sour cream is a classic. But sometimes it becomes boring and you want changes, new impressions and new taste. Therefore, rabbit meat can be stewed not only in sour cream, but also milk, wine, white or red, cream, oranges. From what it gets a special taste. Sometimes spicy, sometimes elegant or original, but in any case, new and interesting. Exactly what we wanted.

When cooking a rabbit, spices and herbs should be used to enrich the taste. For which black pepper, bay leaves, rosemary, cloves, garlic, celery are ideal, as well as herbs - parsley, basil, dill.

Braised rabbit - food preparation

To fight off the specific smell that is inherent in some types of rabbits, the meat must be soaked. If the carcass is young, soak in water, milk or whey. Usually 6-8 hours are enough. For older meats, a vinegar marinade is recommended. Most often they use wine or apple. The acidic environment not only eliminates extraneous odors, but also makes the meat softer and more tender. Usually the whole carcass is marinated, and then chopped into pieces. If the rabbit is used for stewing, the cooking process takes place in two stages - first, the pieces are fried in oil, then stewed until tender in sauce, broth, sour cream.

Braised rabbit - the best recipes

Recipe 1: Rabbit stewed in mint orange sauce

Rabbit in oranges is a dish for true gourmets who will not be surprised by the taste of meat stewed in sour cream or wine. They have a higher bar: with a claim to sophistication and originality. And this dish fully meets such needs.

Ingredients: 1kg rabbit fillet, 2 oranges, 1 table of lodges. vegetable and butter, 80g of celery root, 150ml of broth, 2 tablespoons. mint syrup or liqueur, salt, 1 tsp. dried mint, black pepper, a couple of fresh thyme sprigs.

Cooking method

Cut the fillets into medium portions. If, instead of fillet, there is a rabbit carcass, chop it into pieces, each of which pepper and salt.

Pour the vegetable oil into the pan, melt the butter in the same place. Fry the pieces until crusty. Add the celery chopped into strips and simmer for a few minutes.

Now let's get down to real witchcraft, turning an ordinary dish into a culinary masterpiece. Sprinkle the meat with mint, add the zest of one orange (grated on a fine grater), the juice squeezed out of it, pour in the liquor, broth and put the thyme sprigs. Make a very low heat and simmer the crawl, covered for about an hour.

Cut the second orange into slices, peel and divide into quarters. You will get such quarter lobes. 10 minutes before the end of stewing, lay them in a layer on top of the meat, without stirring. Boiled white rice works best with mint orange rabbit.

Recipe 2: Rabbit stew with vegetables

Ingredients: 2.5 kg of rabbit meat, 3 carrots, 2 onions, fresh parsley, dill, 2 cloves of garlic, black pepper, salt, vegetable oil, bay leaf.

Cooking method

Divide the carcass into parts and fry in hot oil until a fried crust forms. It gives the pieces a beautiful look and improves the taste.

Grate the carrots, chop the onion in half rings or as small as you like. Transfer to the meat, adding the rest of the ingredients - herbs, chopped garlic, pepper, salt, a couple of bay leaves. Pour water so that it covers the pieces, and, after it boils, reduce the fire and simmer-extinguish for about an hour and a half.

Any garnish will work with a gravy rabbit, so be guided by your taste.

Recipe 3: Rabbit Stewed in Wine

This is a very aromatic dish. Sour tomatoes, spicy garlic, fragrant rosemary and white wine give the rabbit such an amazing taste that you swallow your tongue with pleasure. And it is prepared simply, without wisdom. If the rosemary doesn't taste at all, replace it with other spices, such as oregano and coriander.

Ingredients: 2 kg of rabbit meat, 8 medium fresh tomatoes, a glass of dry white wine, black pepper, 8 cloves of garlic, vegetable oil, salt, a sprig of rosemary (1 teaspoon dried).

Cooking method

Cut the carcass into pieces, dry and fry until a beautiful fried crust.

Cut the tomatoes into slices. Flatten the garlic cloves directly in the husk so that they do not fall apart and retain their shape. This will give the garlic its flavor faster. It is convenient to do this with an overturning spatula or the wide side of a conventional knife.

Prepare dishes for baking, you can use an ordinary frying pan or a special form. Transfer pieces of fried rabbit meat there, add tomatoes, garlic, rosemary and pour in wine. You don't need to stir the food. Simmer on the stove for 20 minutes: ten minutes without a lid to evaporate a little the liquid and ten minutes, covered with a lid.

The second part of cooking takes place in the oven, where you need to move the rabbit. Cover with a lid or foil, making holes in it with a fork or toothpick, and bake for fifteen minutes (190C). The rabbit is served along with the sauce, boil potatoes for garnish, if there is - young. For juiciness, you can make a vegetable salad.

Recipe 4: Rabbit Stew in Cream

A very simple recipe with a minimum investment of effort. And the result is excellent: the meat turns out to be unusually tender and incredibly tasty. The cream gives the dryish rabbit meat the missing juiciness and fat content.

Ingredients: 2 kg of rabbit meat, 3 onions, 1 liter of liquid cream, 1 carrot, salt, black pepper, any herbs or spices to taste, herbs.

Cooking method

Cut the carcass into portions. Fry the meat, as expected, from both sides to a crust, pre-salt and pepper.

Chop the carrots into strips, the onions in half rings and put in the pan with the meat, continuing to fry. Pour in the cream and simmer for about an hour. At the very end, you can add seasonings or spices to taste, or limit yourself to ordinary black pepper and salt. Sprinkle with chopped herbs before serving.

- For the rabbit meat to become soft, 45-60 minutes of heat treatment is enough.

- You can also soak a rabbit in usually cold water, changing it every 3-4 hours during the day.

- In order not to destroy the fine structure of the meat fibers, it is recommended to simmer the rabbit only over low heat.

The meat of a young individual is light pink in color. If the rabbit meat is dark pink, then the animal was more than five months old.

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.

Cooking a rabbit stew with vegetables, let's start by preparing a rabbit carcass for stewing. Some housewives, before cutting the carcass into pieces, soak it for 4-6 hours in water or milk in order to get rid of a specific smell. I do not do this, my rabbit was absolutely odorless, clean, the carcass was not bloody, without damage and bruises. Therefore, I just washed it well and cut it into portions.

By the way, you can see how to properly cut a rabbit into parts. I must say right away that not all parts of the rabbit are suitable for stewing. Set aside the bony parts for making broth, which can be used to cook an excellent soup or borscht in the future.

Use two large pans to quickly fry all the rabbit parts in oil (odorless). Alternatively, grill the meat in batches and place the grilled pieces in a bowl.

Fry all parts until golden brown, leaving the lid on the bunny pan. At the stage of frying meat, I do not salt it or season it with spices. We will do all this when we send our rabbit to stew with vegetables.

The range of vegetables for this dish can be very wide. Take whatever you have on hand: onions, carrots, bell peppers, cauliflower or broccoli, celery root or stalks, green beans, cabbage, and even pumpkin. Remember that the more varied the vegetable composition, the richer and more flavorful the dish will be. And also imagine what color palette the finished dish will have!

I offer the following set of vegetables: onions and Yalta onions, carrots, celery root, cauliflower and red cabbage, green beans.

So that our vegetables do not boil over during prolonged stewing, they need to be cut into rather large pieces. Cut the different types of onions into quarters or, if the onions are small, in half. Chop the carrots into 3-4 pieces or cut into cubes.

Cut the celery root into large cubes. Disassemble the cauliflower into small inflorescences, and chop the red cabbage into large chunks.

You can stew rabbit meat both in a pot over an open fire, that is, a burner, or in a ceramic dish in the oven. I decided to serve the rabbit with vegetables in a ceramic form, so I stewed it in the oven.

Heat broth or boil water. Transfer the browned, fried pieces of rabbit into a mold or a pot, salt and season with spices, cover with broth (vegetable or chicken) or water and simmer for 35-40 minutes with the lid closed. The oven temperature should be 170-180 degrees.

If you decide to cook the rabbit not in the oven, then simmer it over low heat for about 40 minutes too. Look from time to time and control the presence of water, if there is not enough liquid, add more.

After half an hour, you can add vegetables to the meat. Spread them evenly in a pot or dish, add water, try with salt, maybe you need to season the dish a little more.