Stewed rabbit with summer vegetables. Rabbit stewed in a pan

17.10.2019

Rabbit meat rarely ends up on our tables. Unfortunately, since, from the point of view of nutritionists, it has high nutritional value. Minimum fat, maximum protein, optimal complex nutrients and only 150 calories per 100 grams of meat. It is no coincidence that recipes for preparing stewed rabbit are included in medicinal and diet menu, recommended for children in the first years of life.

Carcass selection and preparation

To ensure that the preparation of rabbit stewed in sour cream goes smoothly, and the taste of the dish pleases with many pleasant facets, carefully choose the carcass. It must be bled and have “proof” that this is rabbit meat. Usually a paw or tail is left as it.
Ideal if the meat is tender Pink colour with slight fat streaks. This distinguishes the young rabbit, which after cooking will be soft and juicy. If the meat in front of you is of a rich color, it means that the animal was old and should be marinated well before cooking. Otherwise the fibers will be stiff.

Marinating the carcass

A mixture of water and vinegar is used as a marinade for rabbit stewed in cream and sour cream. Take them in the proportion of 1 liter of cold water to a teaspoon of vinegar. The latter can be replaced with lemon juice in the same volume. If there is a lot of meat and the marinade does not cover the carcass, cook it in larger quantities, doubling all ingredients. This mixture will not only soften the fibers, but also eliminate the specific odor that old rabbit meat has. Soak the carcass in it for 3-4 hours.

Young meat does not need to be marinated. But if you want to give it a special flavor, use:

milk - so that the carcass or legs of a rabbit stewed in sour cream become more tender;
white wine - to add a spicy note.

You can prepare the dish in a way convenient for you. Taste qualities Rabbit fillet stewed in sour cream in a slow cooker will not be any different in a cauldron or oven. However, it will take longer to cook in a slow cooker than on the stove. Keep this in mind if you plan to serve the dish when guests arrive.

Classic recipe step by step

Now we’ll tell you how to stew a rabbit with sour cream. Before cooking, the carcass should be cut into portions. To do this, divide it in half along the lower lumbar vertebra. And divide into pieces of the required size (as in the photo). The bones should be cut with one blow, as due to their fragility they can remain in small fragments in the meat.

You will need:

rabbit - weighing 2 kg;
carrots and onions - 1 large vegetable each;
garlic - 3 cloves;
high fat sour cream - 0.5 l;
salt and pepper.

Preparation

Soak the pieces, rub them with garlic, sprinkle with pepper and marinate for an hour.
Add salt and fry in a hot frying pan until crusty.
Remove the meat from the pan, reduce the gas. Place coarsely grated carrots and coarsely chopped onions there and fry.
Prepare a deep cauldron, place meat on the bottom and vegetables on top. Pour sour cream into the dish (if the mixture is thick, dilute it with water). Add a little salt.
Place the cauldron on the fire and let it boil. Cover with a lid and turn the heat to low. How long does it take to stew in a saucepan? Simmer the young hare for 40 minutes until the meat is soft, if the carcass is tough.

Other recipes for rabbit in sour cream at home

With prunes

To prepare rabbit stewed in sour cream with prunes, you will need:

rabbit - 2 kg;
garlic - 4 cloves;
prunes - 2/3 cup;
fat sour cream - 500 ml;
onion - 2 large heads;
carrots - 1 large;
spices - rosemary, Provençal herbs, black pepper, salt.

Preparation

Chop the garlic, add 2 tablespoons of vegetable oil and herbs. Brush the mixture onto the pieces of meat and marinate for 4 hours.
Wash and cut the prunes, pour boiling water to swell.
In a deep cauldron, fry the carrots and onions, add the dried prunes, and remove the mixture from the cauldron with a slotted spoon.
Add salt to the rabbit, place it in a cauldron, and fry.
Add vegetables and prunes. Dilute sour cream with milk or water, add to meat as needed. Leave to simmer for 1 hour over low heat.

With mushrooms

For rabbit stewed in sour cream with mushrooms, you will need:

Preparation

Crush the garlic cloves and fry in oil. You will not need the garlic itself (we will throw it away), but aromatic oil in which to immediately fry the pieces of meat.
Place them in a cauldron. Fry the coarsely chopped onion in the remaining oil and add to the meat. Sprinkle with salt and pepper and simmer the rabbit in own juice 1 hour.
Coarsely chop and quickly fry the mushrooms.
Place the rabbit in a heat-proof dish, place the mushrooms on top, pour in sour cream mixed with milk or meat broth. Cover with foil or a lid and bake for an hour in the oven at 180°C.

With potato

To prepare rabbit stewed in sour cream with potatoes, take:

Preparation

Chop coarsely and fry the onion. Transfer to a cauldron.
Salt and pepper the rabbit pieces and fry them in the same frying pan.
Peel and coarsely chop the potatoes.
Place the meat and potatoes in a cauldron on top of the onions. Add herbs, salt. Dilute sour cream with water, pour the contents of the cauldron. The potatoes need to be completely hidden under the sauce.
Close the lid, let it boil, reduce the heat. Simmer for 30 minutes.

When a rabbit stewed in sour cream is cooked in the oven, divine smells fly through the kitchen. They will attract everyone in your household, so quickly sit down at the table. It's time to try!

Rabbit meat is a dietary and gourmet product. It makes delicious and delicious dishes that can decorate even the most ordinary family dinner. Both children and adults eat it with pleasure. You can serve boiled rice, potatoes and vegetables as a side dish for the rabbit.

To prepare rabbit stewed with onions you will need:

Rabbit - 1.2 kg;

Onions - 5 onions;

Vegetable oil - 3 tbsp;

Spices for meat.

We bought big rabbit, that's why I used half a rabbit. Well, you can’t have too many onions, so the more, the better!

Recipe rabbit stewed with onions:

1. Cut the rabbit meat into pieces.

It is better to cut along the joints so that there are as few broken bones as possible. The rabbit's tubular bones crumble when broken and all these pieces of broken bones end up in the dish.

2. Fry it in a cauldron for vegetable oil.

Fry the meat until golden brown over high heat. Please note that we do not fry until cooked, but lightly. As soon as the crust appears, we immediately move on to the next step in the recipe.

3. Add coarsely chopped onion. There is no point in chopping it finely, since we will still simmer until it is completely boiled down.

4. Add salt and spices.

5. Simmer over low heat until the rabbit is cooked. The onion will boil down greatly and turn almost into porridge, very delicious porridge. This resulting gravy is incredibly delicious. Even if you just season boiled rice or buckwheat with it, you won’t need any meat. Everything is simply eaten with a bang!

Bon appetit!

In general, you can stew a rabbit with almost anything: vegetables, potatoes, mushrooms. Even in wine! This dietary meat is difficult to spoil. Therefore, cooking a rabbit is a pleasure.

Of course, buying a rabbit is not so easy. It is extremely rarely found in stores and supermarkets. To do this, you will have to go to the market in the morning, but in the evening it may not be there anymore. But believe me, it's worth it! This is not a daily dish, but

Rabbit meat is considered the most dietary meat. And indeed it is. Firstly, it contains a lot of protein, which is 90% digestible, unlike beef protein. Secondly, it contains almost no fat and cholesterol.

Well, and thirdly, it contains a lot of vitamins and microelements that are needed for the formation of not only muscle mass, but also good immunity. Next we will tell you how to cook a delicious rabbit, but first we will decide how to choose it correctly at the point of sale.

Choosing the right and good meat today is quite difficult, because a huge selection of antibiotics, chemical food products for animals and strong chemicals helps owners raise a strong and well-fed animal, but all the chemicals accumulate in the body and make the meat poisonous.

How to buy fresh rabbit and not get poisoned by it? Take advantage of our useful tips at the time of buying:

When buying a product, you should make sure that the seller has the appropriate certificate, which will confirm compliance with all necessary standards;
It is worth buying a carcass of a 3-4 month old animal. It is at this time that the meat is especially tasty and does not yet contain aged fats. The carcass will weigh about 1500 grams;
The carcass must have furry legs and a tail - this is a guarantee that the buyer is really a rabbit, and not a cat;
The meat should be smooth, pink, without damage or bruising.

When buying a rabbit, you should decide in advance what kind of dish it will be needed for. If the goal is broth, you can only purchase top part carcasses, since it has more bones and the broth will be rich. But if you plan to stew or bake the animal, then you should take the back part, which is meaty.

As soon as the meat is purchased, it must be washed well and soaked in cool water for a couple of hours. This removes the specific smell from the meat. You can soak it in plain water and that will be enough. If you want to add some spice, you can add a little lemon juice.

Using any recipe for preparing rabbit meat requires pre-soaking the meat. In some cases, soaking can replace the marinade, but usually the rabbit is both soaked and marinated.

How to easily cook delicious rabbit in the oven

You can cook rabbit in any way. But it turns out especially tasty after going through the oven. And the calorie content of the dish will be low if the meat is baked and not stewed or fried.

Using spices, you can change the taste of a dish and customize it to your personal taste preferences.

But adding sour cream will make the meat juicy, but not so high in calories if you use cream. You can also reduce calories if you take store-bought sour cream, not homemade, and dilute it with a small amount of water.

Oregano, basil and thyme are excellent spices.

Ingredients:

medium-sized rabbit carcass;
500 ml sour cream;
medium sized onion and carrot;
30 ml olive oil;
garlic (3-4 cloves);
herbs 0.5 tsp;
salt with pepper and bay leaf - to taste.

Cooking time: 90 minutes.

Calories: 186 calories.

How to stew a rabbit quickly and tasty in a frying pan

But it’s not only in the oven that you can get juicy meat that will melt in your mouth. A simple frying pan works great for this.

If you are going to stew not only meat, but also vegetables, it is best to use two frying pans - one for frying, and the second, deep, for stewing.

A classic dish made from the meat of a small animal is roast. It only requires time and a deep frying pan or cauldron.

0.6 kg rabbit;
0.6 kg potatoes;
2 carrots;
2-3 small onions;
1/2 cup sour cream;
1/3 cup tomato paste;
50 g butter;
1 liter of water;
spices to taste.

Time: 1 hour 20 minutes.

Calories: 190 calories.

Rabbit stewed in its own juice with sour cream and mushrooms

How to deliciously cook rabbit in sour cream? Due to the fact that rabbit meat is a very dietary meat, it can even be cooked with rich homemade sour cream. Sour cream will make the meat juicy and especially tasty.

Tender rabbit meat in sour cream and champignon sauce is perfect for festive table or a quiet family dinner. It goes well with any side dish and can also serve as an independent dish.

Products:

2-3 kg of rabbit meat;
2 onions;
0.7 kg champignons;
4 cloves of garlic;
500 ml sour cream;
spices to taste.

Time required: 2.5 hours.

Calorie content: 200 calories.

Non-standard recipes

Usually the meat is either fried or stewed (baked) with standard vegetables and spices. But there are several unusual recipes preparation of this wonderful beast.

Rabbit stewed in beer

This non-standard cooking recipe is perfect for a bachelor party or holiday party. The beer will give its hops and taste to the meat, which will be spicy and juicy. The main thing is not to drive after eating meat!

Products:

rabbit carcass;
beer – 0.5 l;
meat broth - 0.2 l;
cloves - 5 pieces;
2 onions;
2 carrots;
2 tsp cinnamon;
laurel;
olive oil – 2 tbsp. l;
peppercorns;
salt to taste.

Cooking time: 120 minutes.

Calorie content: 250 calories.

Roast rabbit in a slow cooker

A multicooker makes life much easier for any housewife. Especially during the holiday season, when there is a lot to do, but you want to surprise your guests with a delicious dish. How to deliciously cook rabbit with potatoes in a slow cooker? It produces excellent roast rabbit, which is cooked virtually without any outside help.

Ingredients:

kilo of rabbit meat;
500 ml cream (30% fat);
3 tbsp. l 9% vinegar;
2 onions;
100 g butter;
spices at personal discretion.

Cooking time: 2 hours (the amount of time depends on the type of multicooker).

Calorie content: 150 calories.

Marinate the rabbit in cold water and vinegar (1 spoon per 1 liter). Let the meat stand in this marinade for an hour;
After the allotted time, remove the meat, dry it and fry until golden brown over high heat;
Place the meat in the multicooker bowl;
Peel the onions and cut into thin rings. Fry in meat juice in the same frying pan;
Place the onion in the slow cooker and pour in the cream. Add spices and oil;
Using the “Stewing” mode, under the lid, bring the meat until cooked;
Cooking time varies depending on the power of the multicooker, so you need to check readiness. If necessary, increase or decrease the cooking time.

Liver paste

Don’t know how to deliciously cook rabbit liver at home? We'll tell you! Rabbit liver is a delicacy, no less than goose liver.

Because a rabbit is a herbivore, its liver does not contain harmful toxins or chemicals.

Making pate at home is very simple and quick.

Products:

rabbit liver – 0.5 kg;
1 onion;
1 carrot;
butter – 50 g;
salt – 0.5 tsp;
vegetable oil for frying;
nutmeg (ground) - on the tip of a knife;
pepper - to taste;
several sprigs of fresh dill.

Time required: 1 hour.

Calorie content: 170 kcal.

Bon appetit!

Another recipe for cooking rabbit in red wine is in the next video.

Rabbit meat is a very tasty product. Due to the fact that it is not as accessible as, for example, chicken, rabbit is considered a delicacy. In order to cook the rabbit well, you need to soak it in water before cooking. This will give the meat the necessary softness. A young rabbit is more tender in taste than an older animal. Rabbit meat is stewed with sour cream, kefir, cream, wine, and beer. Such dishes turn out to be very diverse and unusual. The rabbit must be served hot with warm sauces.

How to stew a rabbit in sour cream

Recipe ingredients:

Rabbit – 1 pc.
Sour cream – 500 g.
Carrot – 1 pc.
Onions – 1 pc.
Garlic – 3 cloves.
Vegetable oil – 30 g.
Salt, pepper - to taste.

Cooking process:

Rabbit meat is cut into portions. To do this, the carcass is carefully cut along the spine so as not to leave bone fragments in the meat. The pieces are washed and dried.
Garlic is grated or squeezed in a garlic press. The meat is placed in a deep plate, sprinkled with pepper, and rubbed with grated garlic. The marinating process lasts 1 hour in the refrigerator.
Next, the marinated meat is fried in a frying pan in vegetable oil until golden brown. After frying, the meat is transferred to a plate. Carrots and onions are finely chopped and sautéed in a frying pan.
Meat, carrots and onions are laid out in a deep thick-walled cauldron, sour cream or a little water is poured. The rabbit is stewed in sour cream for about 40 minutes. over low heat with a lid.

How to stew a rabbit in sour cream and prunes

Recipe ingredients:

Rabbit – 2 kg.
Sour cream – 500 g.
Prunes – 2/3 cup.
Onions – 1 pc.
Carrot – 1 pc.
Garlic – 4 cloves.
Salt, spices - to taste.

Cooking process:

The rabbit meat is cut into portions and marinated in vegetable oil and grated garlic. Marinating time 4 hours.
Prunes are washed thoroughly with warm water and poured with boiling water until they increase in size. Carrots and onions are finely chopped and fried in vegetable oil in a deep, thick-walled cauldron.
Rabbit meat is placed in a cauldron instead of onions and carrots and fried until crisp. Next, add prunes, sautéed vegetables and sour cream diluted with water with spices and salt. Extinguishing time 40 minutes. over low heat.

How to stew a rabbit in wine

Recipe ingredients:

Rabbit – 1 pc.
Dry white wine – 1 tbsp.
Tomato – 8 pcs.
Garlic – 8 cloves.
Vegetable oil – 30 g.
Salt, black pepper - to taste.
Dried rosemary – 1 tsp.

Cooking process:

The rabbit is cut into pieces and fried in a frying pan until golden brown. Tomatoes are cut into slices. The garlic is peeled and crushed in a garlic press or grated. Meat, sliced tomatoes, garlic, dry rosemary and dry white wine are placed in a cauldron. The ingredients are simmered over low heat for 20 minutes.
Next, the stewing from the cauldron goes into the oven. The cauldron is placed on a baking sheet and covered with an improvised foil lid with small holes. The rabbit is baked for 15 minutes. After cooking, the dish can be served with baked new potatoes and salads.

How to stew a rabbit in milk

Recipe ingredients:

Rabbit – 1 pc.
Milk – 2 tbsp.
Onions – 3 pcs.
Chopped parsley – 2 tbsp.
Salt, black peppercorns - to taste.

Cooking process:

Stewing a rabbit consists of two stages: baking in the oven and stewing in milk. The rabbit meat is cut into small portions, sprinkled with salt and placed under foil in the oven. After cooking, the meat is placed in a cauldron.
The onion is finely chopped and placed on the finished rabbit. The milk is brought to a boil and poured into a cauldron with meat. Add salt and black pepper. Ready dish garnished with chopped parsley.

The rabbit is stewed in sour cream to soften the meat fibers. In wine to add zest to the dish. You can also use beer filling. This option is suitable for large and cheerful New Year's holidays, weddings. Stewing in a slow cooker will reduce your time in the kitchen to a minimum and will give the housewife time to prepare additional side dishes and vegetable salads.

With all the variety of recipes for rabbit dishes, perhaps what I love most is when the rabbit is stewed - either with sauce, or the rabbit is stewed with vegetables.

The cooking process we call stewing comes down to several simple rules. Typically, food is stewed in a small amount of liquid. It is difficult to call this technique cooking food, since there is very little liquid, or even none at all - the moisture released by the food itself during heat treatment is used.

By the way, many people use their favorite term: in its own juice, which means nothing extra, primarily without the addition of liquid. The process of stewing cannot also be classified as frying, because... Essentially, food is not processed by using high direct heat on the cookware. Braising is something in between.

Usually, for stewing, very little liquid is added (or dispensed with), spices and herbs, and sometimes sauce. Sometimes foods, usually meat or fish, are lightly fried before stewing. The stewing process usually lasts from half an hour and is almost always covered. I read somewhere that stewing requires a lot of different spices for the dish to acquire a rich taste and smell. I don’t entirely agree with this; quite often the flavor of the main ingredient in a stew should not be overpowered.

The main advantage of stewing is that stewing allows you to soften even very tough foods, such as meat. When braising, the hot liquid penetrates deep into the pieces (or piece) of meat and softens the tissue.

Perhaps one of the most famous dishes that are prepared using stewing is stew. In English-speaking countries there is a whole series of different stews, although they are usually called stew. By and large, the main difference between this dish and the usual stews is that the products are stewed in liquid or a mixture of vegetables, which will ultimately serve as a sauce. In fact, this is an ideal option for cooking at home, without bothering us with preparing dishes, and even preparing sauces. I like it. In addition, if desired, you can greatly vary the thickness of the sauce and ultimately get tasty dish, which is either closer to a thick soup or similar to a stir-fry.

The ideal meat for home cooking is rabbit. Ever since childhood, the stewed rabbit served with mashed potatoes has been memorable and evokes positive emotions. My grandmother raised rabbits, and we, young hooligans, were involved in the process of harvesting green grass to feed the big-eared ones. And in the fall, cooking stewed rabbit was like a reward.

Rabbit meat is dietary and easily digestible. Cooking rabbit is rarely difficult, even for beginners. What I like is that you don’t need a lot of spices for the rabbit, since the taste of the stewed rabbit itself already replaces the spices.

How to cook a rabbit? Stewed rabbit is very easy to prepare and served with delicious mashed potatoes.

Stewed rabbit. Step by step recipe

Ingredients (2 servings)

Rabbit thigh (or back half of the carcass) 2 pcs
Onions 3-4 pcs.
Potatoes 3 pcs
Butter 50 g
Dry white wine 100 ml
Rosemary 2 sprigs
Flour 1 tbsp. l.
Salt, black ground pepper Spices

Reading cookbooks, you can almost always see a recommendation to pre-soak rabbit meat in acidified water. Frankly, I was always perplexed by this. I didn’t notice that rabbit meat smelled particularly unpleasant. Wild rabbits and hares are another matter; they cannot do without soaking. But, just in case, or rather to improve the taste, soak the rabbit meat in dry white wine for an hour.
Rabbit meat and onions - to make rabbit stew
Prepare the rabbit meat: remove membranes, remaining fat, visible tendons and, possibly, remaining fur (and this may happen). Rabbit thigh - the meat is quite thick, so you should pierce it with a knife right through the middle. To taste, but not too much, salt and pepper the rabbit meat. Place the rabbit meat in a deep ceramic (plastic, glass, but non-metallic) dish. Add 2 sprigs of fresh green rosemary and pour dry white wine. Leave the rabbit meat to marinate for 1 hour. It doesn't matter if the meat is not completely covered in liquid. You just need to turn the pieces over periodically.
Marinate rabbit meat for 1 hour
Melt butter in a frying pan. I would like to draw your attention to the fact that you need to use butter, natural butter, and not a spread or something “with the taste of butter” (I even shuddered). The aroma of real butter in this dish is quite noticeable and gives the dish a mild flavor. So - follow up.
When the butter has melted, remove the pieces of rabbit meat from the marinade. Do not pour out the marinade; you will need it later. Dip the meat with a paper towel and roll in flour. Fry the rabbit pieces in oil on both sides until golden brown.
Fry the rabbit pieces in oil on both sides until golden brown.
While the rabbit meat is fried, peel the onion and cut it into thin strips. As soon as the rabbit is fried, cover the pieces of meat with chopped onions, add a little salt and pepper, add rosemary from the marinade and pour in all the marinade that remains. Add hot water - approximately 120-150 ml. It is necessary that the rabbit pieces are almost covered with liquid. More liquid is not a big deal, but it is worth considering that both the onion and the rabbit itself will release additional liquid. However, in the end excess liquid You can evaporate a little by removing the lid.
Cover the pieces of meat with chopped onions
Bring the liquid to a boil, cover the pot with a lid and reduce the heat to low. Stewed rabbit is cooked over very low heat. Simmer, turning the pieces of meat and stirring the onion sauce, for 30 minutes. This time is enough for the stewed rabbit to be completely ready. Next, remove the lid and turn up the heat a little. Evaporate excess liquid. The stewed rabbit may not remain in the sauce; it can be pulled out.