Braised rabbit with potatoes is a hearty, but light second course. Rabbit meat will easily replace the usual chicken, beef and pork in the diet. She is gentle in taste and very useful. Today we will figure out how to cook a rabbit and what it is delicious to combine with.

Rabbit stewed with potatoes - a basic recipe

Rabbit stewed with creamy potatoes is a classic way to make rabbit meat. The dish turns fragrant, and the meat melts in the mouth. The main thing is to choose crumbly white potatoes and do not spare the sour cream.

Sometimes rabbits (usually adults) have an unpleasant specific smell. It is easy to get rid of it if you pre-marinate the carcass in a liter of water with a tablespoon of 9% vinegar.

For the dish we need:

  • 1.5 kg of potatoes;
  • half of the rabbit carcass (1 - 1.2 kg);
  • onion - 1 pc.;
  • young carrot - 2 pcs;
  • 200 ml cream 35% fat;
  • salt, pepper to taste;
  • 60 g of vegetable oil;
  • water - 200 ml.

Let's get started!

  1. We cut the rabbit into pieces. Peel the potatoes and cut into large slices. Cut carrots in circles or straws.
  2. In oil, fry the onion, sliced ​​in half rings, put it on a separate dish.
  3. Fry the rabbit too and combine with the onion.
  4. In a deep stewpan, put the meat with onions, send potatoes and carrots from above. Mix everything and fill with water.
  5. Add cream on top and simmer everything, covering with a lid, over low heat for 40 - 50 minutes.

The water evaporates a little, and the creamy sauce soaks the vegetables and gives the meat a creamy taste. The dish is delicious! We serve it with herbs and fresh bread, and drink hot tea with mint.

Cooking in a cauldron at the stake

Sometimes on trips outside the city I want to move away from the boring barbecue. This is perfectly understandable. Take a cauldron, a couple of kilograms of potatoes and a rabbit.Do not forget to grab a large bunch of herbs, vegetables and a bottle of red wine - they will come in handy. Rabbit meat, potato with a yushechka, smoke, good company - a day in nature will pass magically!

In addition to rosemary, marjoram is an ideal seasoning for rabbit meat. It is fragrant, fragrant and spicy.

Essential Ingredients:

  • 2 kg of potatoes;
  • rabbit carcass (1 - 1.2 kg);
  • onion - 1 pc;
  • young carrot - 2 pcs;
  • a sprig of rosemary;
  • salt, pepper to taste;
  • 60 g of vegetable oil;
  • water - 300 ml.

Cooking a rabbit in a cauldron at the stake is quick and easy.

  1. We heat a cauldron over a fire. Pour a drop of water to the bottom and check: if the water hissed, you can safely proceed to cooking.
  2. We cut the rabbit into large pieces, wash my potatoes and cut into slices. In nature, you should not waste time and peel the potatoes, rinse them well enough with water, scrape them and cut them right in the uniform.
  3. Fry the rabbit at the bottom of the cauldron in vegetable oil, add onions and carrots to it, sliced ​​in thin circles. We add, pepper.
  4. Cut the potatoes into large slices and add to the meat with vegetables. Fill everything with water and simmer until the meat is ready.
  5. At the very end of the process, add a sprig of rosemary. She will give a light juniper flavor.

The dish will turn out thick, rich - very tasty. And how everything smells gently of smoke! Be sure to cut bread, vegetables and lay the bunches of greens on the table. We eat from camping bowls, scooping with deep spoons.

In a slow cooker

If you are a busy housewife, we suggest putting out the rabbit in a smart crock-pot. In addition, his taste will be unusual and will remind you of dishes prepared in a Russian oven. A stewed rabbit with potatoes in a slow cooker comes out very tender: the meat literally slides off the bone, and the potato melts in your mouth. And the dish can be prepared in advance using the “delayed start” mode.

Use the “Baking” mode - this way the dish will have a delicious ruddy crust.

For cooking, we need:

  • 1 kg of potatoes;
  • a third of the rabbit carcass (1 - 1.2 kg);
  • onion - 1 pc;
  • young carrot - 2 pcs;
  • 150 ml thick sour cream;
  • salt, pepper to taste;
  • 60 g of vegetable oil;
  • water - 150 ml.

We put on an apron and go into battle:

  1. At the bottom of the multi-bowl, fry the rabbit with carrots and onions.
  2. Add the potatoes, cut into large cubes, fill everything with water and sour cream.
  3. Salt, pepper and turn on the multicooker for the mode “Stewing” or “Baking” for an hour.

We are waiting for a signal about the end of cooking. We serve a rabbit with greens and a salad of young cabbage with a cucumber. You can serve homemade pickles or pickled mushrooms.

Stewed rabbit with potatoes in sour cream

Rabbit stewed with potatoes in sour cream, claims the right to be called a reference dish. Ask any housewife how she will cook the rabbit, and she will answer - without fail, in sour cream. A gentle second course will appeal even to children. And since rabbit meat is dietary meat, everyone who follows the figure will surely like it.

To reduce calories, use sour cream 10% fat.

We will need:

  • 2 kg of potatoes;
  • rabbit carcass (1 - 1.2 kg);
  • onion - 1 pc;
  • carrots - 2 pcs;
  • 200 g of fresh sour cream;
  • salt, pepper to taste;
  • 60 g of vegetable oil;
  • water - 150 ml.

Getting started:

  1. We cut the rabbit into small pieces and fry with onions. Grind potatoes and carrots in large cubes.
  2. We combine in the stewpan of the rabbit, potatoes and vegetables, add a little broth and generously pour sour cream.
  3. Stew until the meat is cooked on the lowest heat for 40 minutes.

We lay the finished rabbit on a large dish, sprinkle with herbs and invite the household to a meal. Bon Appetit.

How to cook in the oven

A cooked rabbit in the oven can amaze guests to the heart. Not in all houses this dish is served even on the festive table. For special taste and sophistication, we suggest pickling the carcass in white table wine.

It is better to bake a rabbit in a culinary sleeve - this is how it turns out juicier.

Prepare:

  • 2 kg of potatoes;
  • rabbit carcass (1 - 1.2 kg);
  • 300 ml of dry white wine;
  • a sprig of rosemary;
  • salt, pepper to taste.

We start the culinary magic:

  1. We pickle the rabbit in white wine with a sprig of rosemary. The ideal time for pickling is a few hours, during which the meat has time to soak in a wine aroma, and the fibers become soft and tender.
  2. We put the pickled carcass in the sleeve and tie it tightly - we will not let the aromatic juices flow out.
  3. Bake first (10 minutes) at 250 degrees, and then reduce the heat and simmer at 160 degrees for 60 minutes.

We serve the whole carcass, laying out on a dish. We recommend boiling potatoes with boiled potatoes and herbs. Be sure to make a sauce of sour cream, herbs and a clove of garlic. Dip meat in sauce, seize potatoes and understand - life is beautiful!

With vegetables

In the season of vegetables, it is easy to cook a light, satisfying, but low-calorie stew with rabbit meat. Take any vegetables, as long as they are juicy and fresh.

Prepare:

  • 0.8 kg of potatoes;
  • rabbit carcass (1 - 1.2 kg);
  • 2 eggplants;
  • 2 small zucchini;
  • carrots;
  • onion;
  • 2 ripe tomatoes;
  • a pinch of marjoram;
  • some vegetable oil for frying;
  • a large bunch of greenery;
  • salt, pepper to taste.

Let's make a great dinner in just an hour:

  1. We cut the rabbit into small pieces and fry with onion half rings.
  2. My vegetables, peeled, cut into large cubes.
  3. Add everything to the rabbit, salt, pepper and season with spices to taste.
  4. Bring the dish to a boil, and then reduce the heat and simmer on low heat for 30 minutes. It is undesirable to stew longer so that the vegetables do not fall apart. At the very end, add a lot of greens and simmer for a minute and a half.

Serve stew with boiled potatoes, rice or pasta. Choose a side dish at your discretion, any goes well with stew.

Rabbit stewed with potatoes and mushrooms

By adding mushrooms to the dish, you will delight everyone who loves to eat tasty and tight. The recipe is easy to prepare on a weekday or on holidays, when you want to please yourself with non-trivial dishes. Choose any mushrooms - champignons, mushrooms, chanterelles. Ice cream or fresh - this also does not play a big role.

For the mushroom flavor, just add a handful of chopped dried mushrooms to the dish, sprinkling them with ingredients, like a spice.

Essential Ingredients:

  • a pound of potatoes;
  • rabbit carcass (1 - 1.2 kg);
  • 500 g of mushrooms;
  • bulb;
  • 150 g sour cream;
  • some vegetable oil for frying;
  • a large bunch of greenery;
  • salt, pepper to taste.

We will cook like this:

  1. Fried mushrooms with onions in a separate frying pan. It is important for us that all the water evaporates.
  2. We chop the rabbit into pieces and fry it too.
  3. We cut potatoes into large slices.
  4. Combine meat, potatoes and mushrooms. Fill everything with sour cream, add and simmer under the lid over low heat for 45 minutes.

The readiness of the dish is determined by the condition of the rabbit meat - it should fall to pieces at the slightest touch with a fork. Serve in ceramic deep plates, sprinkled with plenty of herbs.

You can cook a rabbit in dozens of other ways. Easy to stew it in tomato sauce, in the manner of chakhokhbili. It is combined with prunes, dried apricots and even pineapples. It is delicious with pasta, and with rice, and with lentils. Experiment in the kitchen, do not be afraid of bold combinations and let your loved ones be full and happy. Bon Appetit!

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