Delicious and juicy stewed rabbit with vegetables

Kitchen appliances and utensils: knife, cutting board, 2 bowls, frying pan, plate (for flour), ducklings or cauldrons

Ingredients

Step cooking

1. Wash and soak the rabbit.
   
2. We cut the rabbit into large portions so that it looks beautiful on the dish when served. Put the cut pieces in a bowl.
   
3. To make the rabbit meat softer and softer, you need to marinate it. Add 1-2 bay leaves (it is better to break it into pieces). Sprinkle with Italian herbs seasoning (1-2 tsp). Add mustard seeds (2-3 tbsp. L.), Soy sauce (about 3 tbsp. L.), 1 tbsp. l sunflower oil and mix well by hand. Leave for 5 - 7 minutes (no longer needed - this will be enough).
   
4. While the meat is pickled, prepare the vegetables. We clean and wash onions (2-3 pcs.), Carrots (1 pcs.) And garlic (1 head). Cut onions and carrots in half rings. It is not necessary to grind too much. Press the garlic cloves with the blade of a knife, turned flat, and cut in half.
   
5. The next step is roasting meat. We put the frying pan on the stove, pour the sunflower oil and heat it.
   
6. Pour flour into a deep plate. Bone the meat in flour. This is done so that the meat does not shoot, and when we stew the rabbit, this flour will give a delicious gravy. Fry until golden brown on both sides.
   
7. We take a duckweed or cauldron. Any deep thick-walled dish with a lid will do. At the bottom, lay half the carrots, onions and garlic. We break 1 bay leaf into parts and add it to the duckweed.
8. Spread the meat so that the pieces fit snugly together.
   
9. Salt meat abundantly (about 1 tbsp. L.). Spread the remaining onions, carrots and garlic on top.
   
10. Fill it with water so that it half-covers the meat. Cover with lid so that the meat is well stewed. Preheat the oven to 200 degrees. In the preheated oven, send our meat to stew for 2 - 2.5 hours. After this time we take out the duckweed.
    

Feed options

Meat can be served with gravy and stewed vegetables.

Mashed potatoes are good for a tender stewed rabbit, which can be varied by adding fried mushrooms and stewed carrots with green peas.

Not only tasty, but also useful side dish can be cauliflower with carrots.

• For this, cauliflower is washed and cut into inflorescences, and thick stems are cut, if desired. Then it should be boiled in salted water for several minutes.
• Boiled cauliflower inflorescences are dipped in batter, then rolled in breadcrumbs and fried in sunflower oil until golden brown.
• Peel the carrots, wash and grate them. Then lightly let in a skillet in sunflower oil. Then add sour cream and stew until cooked.
• Cauliflower spread on a dish and watered with carrot and sour cream gravy.

Goes well with a rabbit and braised cabbage with the addition of bell pepper.

Important!The remaining meat does not need to be removed from the ducklings. Let it be soaked in gravy. Then it will remain juicy.

Video recipe

The video shows all the stages of cooking a rabbit, as well as the process of cutting the carcass of a rabbit.

Other rabbit recipes