Rabbit meat is the most valuable nutritious product that should be on the menu of every family. It is useful for people of all ages and contains a huge amount of essential vitamins and minerals. Determining how to cook a rabbit, it is worth exploring the 10 most successful recipes for this dish.

Rabbit in sour cream - a step by step recipe

The combination of sour cream and spices will give the meat a delicate pleasant taste and aroma. To prepare, you need to take: a 2 kg meat carcass, 3 garlic cloves, a pinch of Provence herbs, salt, half a liter of thick fat sour cream, onion, fat or oil, carrot.

  1. If the meat is old, then it must first be soaked in water with vinegar for 3-4 hours.
  2. Pieces of the prepared carcass are generously rubbed with a mixture of chopped garlic, salt and spices, after which they are left to soak in spicy aromas for an hour.
  3. Next, the meat slices are fried in hot oil over high heat until golden.
  4. In the same oil, frying is prepared from chopped onions and carrots.
  5. In a container suitable for stewing, meat is laid out, then vegetables. Salted sour cream poured on top, slightly diluted with boiled water.
  6. After boiling on the smallest heat, cook for about 45 minutes.

Served rabbit in sour cream with mashed potatoes or buckwheat.

Stew with vegetables

If you add a lot of vegetables to rabbit, you can serve the resulting dish without a side dish. It is prepared from: half a large meat carcass, onion, 380 g broccoli, carrots, salt, half a lemon, 320 g sour cream, 4-5 garlic cloves, spices.

  1. The carcass is washed well in the evening and cut into large pieces.
  2. They need to be sprinkled with a mixture of spices and chopped garlic, and pour over lemon juice. This will replace prolonged soaking in water.
  3. The meat in seasonings is removed in the cold all night.
  4. In the morning, each slice on preheated fat is fried until golden brown.
  5. Broccoli at this time is boiled in boiling water for 2-3 minutes.
  6. Next, together with the meat, first chopped onions are fried, then carrots.
  7. Last of all, cabbage and sour cream are sent to the pan. The ingredients are salted and gently mixed.
  8. The dish is stewed until cooked for 10-12 minutes.

If vegetables were not enough for satiety, you can serve with boiled white rice, seasoned with oil.

Baked rabbit in the oven marinade

For greater aroma and softness, rabbit meat should be cooked in a marinade. The most delicious dish can be obtained from the following ingredients: 1 meat carcass, onion, salt, non-aromatic oil, 4-5 garlic cloves, a pinch of cloves and a mixture of ground peppers, a couple of laurel leaves, small. tablespoons of turmeric, tarragon and mint, 170 g of white rice, 2 tbsp. balsamic vinegar.

  1. Non-aromatic oil and vinegar are poured into the bowl. The onion, mint, tarragon, cloves, cloves, lavrushka and a mixture of peppers, chopped into thin rings, are added to the mass. A glass of clean drinking water is added to the ingredients. It remains to introduce chopped garlic into the marinade.
  2. Meat is lowered into the resulting liquid and left for 3-3.5 hours.
  3. Rice with turmeric is fried in a dry frying pan, after which it is poured with a glass of water and simmer until half ready until the liquid has completely evaporated.
  4. Groats are mixed with pickled meat, laid out in a baking dish and cooked in a hot oven for 50 minutes.

Top with any garlic sauce.

With potatoes

To cook not only tasty, but also nutritious and satisfying dish, it is worth combining rabbit meat with potatoes. In addition to the carcass for 300 g, 6 potato tubers, 2 onions, salt, roasting fat and 1 carrot are taken. How to cook a rabbit according to such a recipe is described in detail below.

  1. Pre-soaked meat is finely cut and fried in a saucepan until golden brown.
  2. All vegetables are washed, peeled and chopped in small cubes.
  3. When the meat is covered with a crust, carrots and onions are sent to it, and together the ingredients are cooked until the latter is transparent.
  4. Next, water is poured into the stewpan. Her level should be slightly higher than products.
  5. Salt and simmer under the lid until the potatoes are ready.

Provencal herbs will help to improve the taste of the dish.

Tender dish with mushrooms

Mushrooms or chanterelles are perfect for the dish in question. Forest mushrooms must first be boiled. In addition to mushrooms (320 g), taken: 160 g of rabbit meat, 2 small onions, a glass of fat sour cream, large carrots, salt, a small spoonful of nutmeg.

  1. The rabbit, cut into portions, is soaked in water with vinegar or lemon juice.
  2. The prepared meat is dried with paper napkins, rubbed with salt and nutmeg, and then fried until golden brown.
  3. Thin onion half rings are cooked on any fat until soft, after which they languish along with slices of carrots. Lastly, thin slices of mushrooms spill out into the pan, and together the products are fried for another 5-7 minutes.
  4. The roomy pot contains meat and roasting. The components are salted and poured with sour cream.
  5. The dish will stew in the oven for about 45 minutes.

For greater aroma, a couple of bay leaves are added to the pot along with sour cream.

Whole baked rabbit in the oven

It is better to bake the whole rabbit to the festive table. So that the meat does not turn out to be dry, 320 g of bacon is taken. And, in addition: 1.7 kg of potatoes, rabbit carcass, a large spoon of coarse salt, 110 ml of non-aromatic oil, 5 sprigs of rosemary.

  1. The potato is peeled and cut in circles, laid out on a baking sheet, poured with oil, sprinkled with salt and covered with rosemary.
  2. The carcass of a rabbit is laid back on bacon, sliced ​​in wide stripes. Its paws and internal cavity are also covered with meat slices.
  3. Next, the main component is carefully placed backwards on the potatoes in the middle of the pan.
  4. Baked in a hot oven for about an hour.
  5. The finished dish should be kept in the cooling oven for another half hour.

In the process of baking, you need to periodically turn over the potatoes without affecting the rabbit carcass.

Stuffed rabbit

It is tasty to cook the filling for the rabbit from rice and meat offal. The liver, heart and kidneys from the rabbit carcass (170 g), as well as the carcass itself are used. Also taken: 1 tbsp. steamed white rice, salt, 2 tooth. garlic, large onion, mustard and fat sour cream for marinade, medium carrot.

  1. The soaked carcass is rubbed with salt and ground garlic, and also generously greased with mustard and sour cream. Then it needs to be removed for 5-6 hours in the cold.
  2. Rice is boiled in salt water until half cooked.
  3. Vegetables are passaged on any fat until golden. Then onions and carrots add slices of viscera. Together, the ingredients cook for another 7-9 minutes.
  4. Rice is combined with frying. The mass is salted to taste.
  5. The carcass is loosely stuffed with filling along the entire length and sewn up with thread.
  6. The crawl is laid out on an oiled narrow baking sheet with the back down.
  7. Cooking 65 minutes in a hot oven.

In the process, the carcass must be constantly watered with the juice that stands out. When it becomes quite a lot, chopped garlic is added to the liquid directly on the baking sheet.

In cream

So that in a miracle pan the meat does not turn out to be overdried, it is necessary to season it with heavy cream. In addition to half a liter of this dairy product, it is taken: 2 small onions, rabbit carcass, 3 large tablespoons of vinegar, salt, half a packet of butter.

  1. The meat is cut into large pieces and soaked in clean water with vinegar (1 large spoon per liter of water). After a couple of hours, the unpleasant smell of the carcass will disappear.
  2. Dried pieces of meat are salted and fried in butter until golden in a pan, after which they are transferred to the device.
  3. On the remaining fat, chopped onion is passivated.
  4. You can fry food immediately in the bowl of the device.
  5. Roasting is laid on top of the meat, and cream is also poured.
  6. With the lid closed, the rabbit in the multicooker first simmers for 120 minutes in the “Stew” program, after which it is cooked in the “Baking” mode for another 35 minutes.

Served with any side dish.

Bake in foil

This recipe will make the dish especially tender, thanks to the meat and vegetable juice that remains inside the foil. In addition to the rabbit carcass, it will be used: half a head of garlic, a celery stalk, salt, 2 onions, 2 large tablespoons of lemon juice, 4 potatoes, carrots, 2 large tablespoons of drinking water and the same amount of non-aromatic oil.

  1. Marinade is made from lemon juice, oil, garlic, water and onions. To do this, all components are crushed by a blender.
  2. The resulting mass is laid out on a meat carcass, cut into pieces, which will be pickled for a couple of hours.
  3. The foil is folded in the form of a plate. A little water and oil is poured onto the bottom, thin slices of potato, chopped onion and celery are laid out. Products are sprinkled with salt.
  4. Pickled pieces of meat are laid on top, and the foil is tightly wrapped.
  5. It is baked for 80 minutes in a well-heated oven.

Before serving, the dish is sprinkled with any chopped greens.

In wine with tomatoes

If you cook a rabbit according to an Italian recipe, you will need to use a glass of good white wine. And also: meat carcass, 2 red onions, half a head of garlic, 2 sweet bell peppers, 4 tomatoes, a handful of olives, a bunch of parsley, salt, 2 carrots, 3 large tablespoons of olive oil, a pinch of oregano and rosemary.

  1. The carcass is disassembled into parts, extra bones, veins and so on are removed from it. All vegetables are peeled, washed and finely chopped. Tomatoes previously get rid of the skin.
  2. In a cauldron with heated oil, meat pieces with salt are first fried.
  3. Next, chopped vegetables are poured into slices of a rabbit, white wine is poured into the container, all seasonings, chopped olives, chopped garlic are poured.
  4. The dish is stewed on the slowest fire for 80-90 minutes with constant stirring.

The dish can be served without an additional side dish with assorted pickled vegetables.

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