How to put out a rabbit - recipes in a cauldron, oven and slow cooker

The classic rabbit dish is rabbit stewed in sour cream. The tender meat of the animal goes well with the milky taste. In addition, to spoil the dish is almost impossible, especially if you add to it a spicy note of garlic, rosemary, basil, parsley.

However, not a single sour cream, we say. And we dare to learn how to stew a rabbit in a cauldron and a slow cooker with the addition of other ingredients. And for starters, some practical tips for preparing meat.

Features of working with rabbit meat

• Rabbit has a high nutritional value. But in terms of cooking, the most attractive parts of the carcass are the back and legs.
• The meat of the young animal is tender and soft, it is distinguished by a light pink tint. It can be stewed and even fried. But the old crawl is rude, it doesn't smell very nice, its meat has a pronounced red tint. How long is pickling meat? It can also be used for stewing, but previously it should be marinated in water with vinegar for 4 hours. And cook longer.
• If you notice a blue tint on the meat - in front of you is a skinny rabbit carcass. There is no fat in it, so it is advisable to use such meat only for meatballs or cutlets.
• Not only sour cream helps to decide how to stew a rabbit, recipes can include milk, cream, white wine, citrus fruits. They can be used both in stewing and pickling. The taste palette from this becomes much richer.
• A rabbit stewed in the oven usually reaches readiness in 45-60 minutes. However, pre-pieces must definitely be fried over high heat. The extinguishing process itself should take place on a minimum light to preserve the integrity of the meat fibers.

Cooking a rabbit in a slow cooker as in the photo

Even professional chefs recommend knowing how to put out a rabbit in a slow cooker. The recipes are very simple and require a minimum of preparation time.

Braised rabbit with potatoes in a slow cooker

You will need:

• rabbit carcass - 1.5 kg;
• potatoes - 1 kg;
• onion - 2 large heads;
• tomatoes - 3 large things;
• greens - parsley and marjoram (you can dry);
• salt and pepper;
• water - 200 ml.

Cooking

1. Set the "Baking" mode, fry the rabbit, turn it over several times. After 10 minutes add the onion and fry together.
2. Pour water in about half a glass, set the mode "Extinguishing" for an hour.
3. Peel potatoes, chop coarsely. Slice, slice tomatoes.
4. Add vegetables to the bowl, sprinkle with herbs and spices, salt. Pour in the remaining water, simmer for another hour.
5. Sprinkle with herbs before serving.

Stewed rabbit with prunes

You will need:

• rabbit carcass - 1.5 kg;
• prunes - 250 g;
• flour - 2 tbsp;
• grape juice - 200 ml;
• onions - 1 medium-sized head;
• garlic - 2 cloves;
• parsley - 4 branches;
• vegetable oil - a tablespoon;
• salt and pepper.

Cooking

1. Peel the garlic and onion, chop. Wash and dry the parsley, chop coarsely.
2. Divide the rabbit into portions, roll in a mixture of salt, flour and pepper.
3. In the slow cooker, set the "Multi-cook" mode, warm the vegetable oil at a temperature of 160 °. Fry all pieces individually.
4. Fold the rabbit inside the bowl, add garlic, onion, prunes and parsley. Pour in grape juice, add pepper and salt.
5. Set the temperature to 110 ° in the Multi-Cook mode and cook for 50 minutes.

Cooking a rabbit in a cauldron and oven

The technique for cooking stewed rabbit with potatoes in the oven is similar to the previous recipe.However, the cooking time is shorter: it is enough to fry the meat, move it into a cauldron, put potatoes and other vegetables, pour it well with broth or sour cream diluted with water. Then cover, bring to a boil on a stove and send to the oven for an hour at a temperature of 180 °.

A more refined version of the dish is a stewed rabbit in white wine, a recipe with vegetables.

Braised rabbit in white wine

You will need:

• rabbit carcass - 2 kg;
• fresh tomatoes - 8 pieces of medium size;
• dry white wine - 200 ml;
• garlic - 8 cloves;
• rosemary - a sprig or teaspoon of dry. Coriander or oregano can replace it, which is more like it;
• pepper and salt, vegetable oil.

Cooking

1. Fry pieces of rabbit meat.
2. Sliced ​​tomatoes, crush garlic.
3. Put meat in a baking dish, top with tomatoes and garlic, sprinkle with rosemary, pour wine. Without stirring, simmer on the stove for 20 minutes: half the time without a lid to allow the alcohol to evaporate, and another 10 minutes under the lid.
4. Transfer to a baking oven at 190 ° for 15 minutes under the lid.

Braised rabbit with vegetables

You will need:

• rabbit carcass - 2 kg;
• carrots - 3 large things;
• onion - 2 large heads;
• parsley - a whole bunch;
• dill is also a bunch;
• garlic - 3 cloves;
• bay leaf, pepper, salt and vegetable oil.

Cooking

1. Fry pieces of meat in hot oil.
2. Peel and chop vegetables, fry.
3. Put meat in a cauldron, top vegetables, cover with herbs and spices. Add some water to completely cover the rabbit, bring to a boil.
4. Reduce the light to a minimum, simmer for an hour and a half.

How many recipes, so many tastes! And each time the stewed rabbit turns out to be refined, delicate and especially aromatic.

Other rabbit recipes