How to cook a delicious rabbit dish. How to cook a rabbit at home - the secrets of cooking rabbit dishes

Rabbit meat is considered more useful than beef, chicken or turkey in a number of ways. 100 grams of this lean meat contains 22 grams of protein, which is 90% absorbed by the body. Rabbit has a low cholesterol level, besides, it is hypoallergenic and suitable for nutrition during a diet and for children. And if you follow the recommendations for cooking, there is no doubt that you will get a 100% delicious rabbit.

Rabbit meat recipes are presented in our article. Here we will tell you how to bake a rabbit in the oven, including in a sleeve, cook it in a slow cooker, make stew out of it, and present many other interesting and healthy dishes.

Secrets of Cooking Delicious Rabbit

The optimal carcass weight is 1.5 kg, since rabbit meat with a large weight may be old.
The color of a fresh rabbit is pale pink, with a smooth surface. A winded carcass or in blood is not worth buying.
Before cooking, rabbit meat is soaked in cold water for several hours, systematically changing the water.
To make the rabbit soft and juicy, it must first be marinated in an acidic environment, for example, in lemon juice, vinegar, kefir, whey with the addition of spices and herbs.
You can not pickle young rabbit meat, but immediately send it to the pan with garlic and herbs.
Deciding what to cook from a rabbit is not difficult at all. Its meat is stewed in sour cream and cream, fried in a pan and baked in the oven, cooked whole or in pieces. Delicious stew is obtained from the rabbit, and the soup comes out very fragrant and healthy.
How long a rabbit cooks depends on how old or young the meat is. For example, for rabbit meat up to a year old, 15 minutes in a pan is enough for the dish to be ready. The old rabbit should be soaked, marinated, and cooked much longer in time.

Rabbit Bean Soup

Dietary rabbit meat is often used in light, low-fat soups. For those to whom such a first seems insatiable, we can offer another version of the dish. What can be cooked from a rabbit?

Bean soup belongs to Portuguese cuisine. Beans, along with cauliflower and carrots, are considered the main ingredients of dishes in this country. The proposed recipe uses canned beans, although you can cook them yourself. But the highlight of the dish is the rabbit, which is marinated in red wine (250 ml) with crushed garlic cloves (3 pieces) and black pepper 24 hours before cooking. In total, according to the recipe, 600-700 g of rabbit meat will be needed.

How to make Bean Soup:

Remove the rabbit meat from the marinade and pat dry.
Roll the meat pieces in flour and lightly fry them in olive oil. Put the rabbit in a soup pot.
Fry garlic (2 cloves) and onion (2 pcs.) In a separate pan. When the roast begins to turn golden, add chopped tomatoes (2 pcs.) To the vegetables.
Transfer the roast to the pan with the meat.
Add pre-baked red bell peppers, 2 diced potatoes, salt and spices (powdered saffron, cloves, hot peppers and sweet paprika).
Pour all the ingredients with hot water, bring to a boil and cook over low heat for about 45 minutes.
5 minutes before the end, add bay leaf, thinly sliced young zucchini and a half-liter jar of white beans. Sprinkle with parsley before serving.

Rabbit soup: recipes in a slow cooker

Healthy rabbit meat is often used in the preparation of low-calorie meals. The rabbit soup is delicious. Its recipes include first courses with vegetables, vermicelli, rice cereal, mushrooms, etc. They are cooked according to the traditional recipe, but instead of a pot and stove, a slow cooker is used.

To prepare vegetable soup, rabbit is first fried in a bowl, then onions and carrots are added to it. After another 10 minutes, potatoes and zucchini are added to the bowl. Vegetables are poured with 1.5 liters of boiled water and the "Soup" or "Stew" mode is set in the slow cooker for 60 minutes. Salt, spices and herbs are added 5 minutes before the end of cooking.

If you don’t know what can be cooked from a rabbit for a child, cook a diet soup. Rabbit meat is not fried here, but is immediately cooked in the "Soup" mode for 40 minutes. Then it is separated from the bones, again lowered into the broth, vegetables and cereals are added if necessary. Then cooking continues on the "Soup" mode for another 1 hour.

Rabbit stewed in yogurt

Rabbit stewed in sour cream is one of the most popular Russian dishes. This option first comes to mind when it is necessary to answer the question of what can be prepared from a rabbit. An alternative to sour cream in our recipe is yogurt, but the dish will only benefit from this. The meat will turn out juicy and tender, the fibers will easily separate, and the rabbit will literally melt in your mouth.

Step by step cooking is as follows:

Half of the rabbit carcass (1 kg) is cut into portions, washed and dried.
The meat is rubbed with salt, pepper and lemon juice.
The rabbit is fried in a pan with vegetable oil for 15 minutes.
Water or broth (2 tablespoons) is poured directly into the pan so that the liquid completely covers the meat.
The contents of the pan are brought to a boil and continue to simmer for about 1 hour.
Dried basil (1 teaspoon) and 200 ml of yogurt are added. The rabbit continues to stew for another 15 minutes.
Lastly, finely chopped garlic (2 cloves) is added, the fire is turned off, covered with a lid and the dish is infused for 10 minutes.
The rabbit is served directly to the table with the sauce formed as a result of stewing.

Rabbit baked in foil

It is not recommended to bake a tender rabbit whole in the oven, as it often turns out to be rather dry. And even prolonged pickling does not always help. A baked rabbit in foil in the oven will help correct the situation.

You can cook this dish in the following sequence:

Rinse and dry the whole rabbit carcass.
Grate it with salt and pepper, squeezed garlic and butter (5 tablespoons).
Put the carcass on the foil, folded several times. Sprinkle the rabbit with rosemary (1/2 teaspoon) and Provence herbs.
Seal the carcass with foil on all sides and put on a baking sheet with a small amount of water poured to the bottom.
Bake the rabbit for 1.5 hours. 15 minutes before the end of cooking, you need to open the foil and increase the temperature in the oven from 160 to 200 degrees so that the meat is browned.

Rabbit in foil in the oven according to this recipe can be cooked earlier if the weight of the carcass is less than 1.5 kg. And do not forget to pour water on the baking sheet, otherwise the rabbit may burn.

Oven rabbit recipes

There are a lot of recipes for baking a delicious rabbit in the oven. We propose to cook two of them. These are rabbit recipes with mozzarella and olives, as well as carrots in cream. To do this, the meat will need to be pre-marinated, and for 24-36 hours. The marinade in both cases is identical: in garlic and aromatic herbs.

A delicious rabbit, the recipes of which are presented below, is marinated as follows:

The rabbit is butchered, washed under running water, dried with a towel, rubbed with a mixture of salt and pepper.
Onion (2 pcs.) Cut into half rings.
The head of young garlic is crushed in a blender to a puree state. A bunch of fresh sage and thyme, olive oil (4 tablespoons) are also added here.
A fragrant green paste is obtained, which is mixed with onions and used to marinate the rabbit. Pieces of rabbit meat are rubbed with paste on all sides, tightened with a film and sent to the refrigerator for a day or more.

Marinated rabbit is prepared according to one of the recipes:

Rabbit with mozzarella is a delicious and fragrant dish served with tkemali sauce and tomatoes. Pieces of rabbit meat are fried in a grill pan on both sides, put into a mold, sprinkled with olives (a jar) and mozzarella (200 g). A rabbit is prepared according to this recipe at a temperature of 150 degrees for 2 hours.
Creamy rabbit with carrots - tender and juicy meat served with potatoes baked in the same sauce as the main course. To prepare this dish, pieces of meat are also fried in a grill pan, laid out in a refractory form and poured with heavy cream (200 ml). Circles of carrots are laid out around the pieces. The rabbit is baked according to this recipe at 150 degrees for 2 hours.

Since a lot of delicious sauce remains after baking, it is recommended to bake potatoes in it. For its preparation, 1 kg of tubers is peeled, washed and boiled in salted water for 5 minutes. Then the hot potatoes are transferred to a baking dish and sent to the oven for 25 minutes.

Recipe for rabbit in sour cream in a slow cooker

Classics of Russian cuisine. And with the advent of such a home assistant as a slow cooker, cooking it has become much easier.

How to cook The process consists of the following sequence of actions:

The rabbit is cut into portions, washed and dried with a towel.
Then each piece is rubbed with salt and pepper and fried in the bowl of the appliance in the "Baking" mode on both sides.
After about half an hour, carrots and onions are added to the meat bowl.
After another 15 minutes, the rabbit with vegetables is poured with 1.5 glasses of water or broth (chicken or vegetable).
Set the "Extinguishing" mode for 1.5 hours and continue
10 minutes before the end, open the slow cooker, add sour cream (200 ml), chopped garlic clove and curry powder (2 teaspoons) to the bowl.

This dish is perfect with almost any side dish, vegetables, rice or pasta. If desired, the rabbit in sour cream can also be cooked in a pan, reducing the cooking time by 20 minutes.

Rabbit with prunes in a slow cooker

Prunes are often used in the preparation of meat, be it rabbit, beef or chicken. From this, the dish turns out to be more tender, juicy and acquires some piquancy in taste. Rabbit meat according to this recipe is cooked in a slow cooker, but you can also use a duckling or a brazier with thick walls and simmer it over low heat on the stove. If you are just looking for the right recipe, and do not know how to cook a juicy rabbit, use our step-by-step instructions. Suitable for any multicooker.

How to cook a rabbit in sour cream in a slow cooker with prunes and carrots:

Prunes are soaked in warm water for 40 minutes.
The carcass of the rabbit is cut into portions.
The meat is fried on both sides in the bowl of the appliance in the "Extinguishing" mode for 30 minutes.
Carrots are cut into strips, and onions into half rings. Prepared vegetables are transferred to the bowl with meat and fried together with the rabbit for another 7 minutes.
fill with water so that it covers them by 2/3. At the same time, spices are added (salt, pepper, herbs to taste), mustard (1 teaspoon), ketchup and sour cream (2 tablespoons each).
The rabbit is stewed in a multicooker for 1.5 hours ("Extinguishing" mode).
Half an hour before the end of cooking, prunes (pitted) are added to the meat.
Another 10 minutes before the end, chopped garlic (2 cloves) is added to the bowl.

The rabbit is served with the sauce in which it was stewed. As a side dish, you can cook potatoes or rice.

Juicy rabbit recipe up your sleeve

Like any other meat, rabbit can also be cooked with vegetables up its sleeve. Pieces of rabbit meat are juicy and tender and cook relatively quickly, only 1-1.5 hours.

Rabbit in a sleeve with vegetables is prepared in the following sequence:

A large carcass, weighing about 2 kg, is soaked in clean water for about 4 hours. At the same time, it is advisable to change the water every hour.
After the specified time, the meat is cut into pieces and lowered into the marinade. To marinate a rabbit, you need to take the juice of a whole lemon, a tablespoon of salt, pepper, bay leaf, an onion cut into half rings for 3 liters of water. The meat will be in the marinade for about 4 hours.
Potatoes (1 kg) and carrots (2 pcs.) are peeled, cut into circles and combined with marinated rabbit. A little vegetable oil is added (4 tablespoons), salt and pepper if necessary.
The prepared potato and meat mass is transferred to a baking sleeve, tied on both sides and sent to a baking sheet.
Rabbit with vegetables in the oven is cooked at a temperature of 180 degrees. After 1 hour, the sleeve can be cut open to brown the meat.

Other vegetables can be used if desired, such as cauliflower, zucchini, and bell peppers.

Rabbit stew

Delicious can be prepared not only from chicken, pork or fish, but also from rabbit meat. This recipe uses rabbit fillet, or rather, pieces of meat separated from the bones. To prepare two half-liter jars of stew, you will need approximately 1.3 kg of rabbit meat.

Homemade rabbit stew in the oven is prepared in the following sequence:

Prepare glass jars, wash thoroughly with soda and sterilize with lids. If regular tin lids are used, be sure to remove the rubber bands from them before putting them in the oven.
Then the meat, cut from the bones, is laid out in jars. To do this, half a teaspoon of salt is poured into the bottom of the container, bay leaves and peppercorns are added (4 pieces in each jar). Then the meat is laid out directly, not reaching the edge of the jar 1 cm. Half a teaspoon of salt and peppercorns are again poured on top.
Banks are installed in a deep refractory form with water, which should reach the middle of the glass container, and covered with lids.
The form with the jars is sent to a cold oven and set to the middle level. Now the temperature rises to 150 degrees, and after half an hour - to 180. At this temperature, the stew is cooked for 2.5 hours.
After the time has elapsed, the jars are removed from the oven and rolled up with a can key. It is important not to forget to put in place the rubber bands from the covers.

You can store stew prepared according to this recipe in a dark, cool place for 1 year.

Rabbit meat is a valuable dietary product that nutritionists recommend eating even for children. The composition and structure of muscle fibers allows it to be absorbed very quickly. This gives the rabbit a palm among all varieties of meat products. Rabbit meat is highly valued all over the world. Many housewives are looking for recipes on how to properly cook a rabbit.

Animals are slaughtered at 3-4 months of age. The weight of such a carcass is usually about a kilogram. If you purchased a whole rabbit weighing one and a half kg, then he was most likely already six months old. The meat will differ in composition and taste, it will be tougher and not as healthy.

Rabbit meat is recognized as dietary. It does not contain harmful fats and excess cholesterol. Calorie content is minimal - 190 kcal per 100 g of the product. Protein is absorbed by the human body by 90%. The content of minerals and microelements - iron, cadmium, selenium, phosphorus, calcium, magnesium, sulfur, fluorine, molybdenum - is very high in meat. The product is also saturated with vitamins of group B. Doctors recommend rabbit meat to people with diseases of the stomach, liver, allergies and hypertensive patients.

The secrets of cooking rabbit meat

Despite the cultivation of animals in farm conditions, the meat has a specific flavor of game. This meat is not to everyone's taste. Although there is nothing unpleasant in it. To get rid of the smell, the meat is almost always soaked. To do this, use water, milk or whey. Many people soak the product in the marinating mixture for 2-3 hours before cooking.

Rabbit should be marinated

For pickling, lemon, wine, vinegar, oil with garlic, fruit juices, kefir, and whey are used. Rabbit "loves" various spices. Be sure to add black pepper, onion, bay leaf.

White wine is a great marinade. Its properties give dishes an interesting shade of taste and aroma. The rabbit is poured with wine so that the pieces are completely hidden under the liquid. Some housewives add a little cognac. This brings a special tenderness and piquancy. In this situation, additional soaking and rinsing is not required.

In other situations, especially if cream, sour cream or olive oil are taken for pickling, soaking the meat for two to three hours is required. Preparing the marinade is very easy. Take a small amount of the selected product, salt and pepper. Then the meat is coated with the resulting mixture and allowed to soak for 2-3 hours.

To give the meat an aroma and a fresh taste, spices are put in the dish - oregano, rosemary, basil, lemon, dill. Tender meat is cooked for no more than an hour, because then its taste and usefulness are lost. The best and fastest option is to cook a rabbit with sour cream in the oven.

Classic recipe for rabbit in sour cream

To prepare this light and easy to prepare, but very tasty dish, the hostess should stock up on the following products:

half a rabbit;
sour cream 0.5 l.;
carrots - 3 pcs.;
garlic - 3 large cloves;
black pepper, salt, spices to taste.

After cutting the rabbit into pieces, it is poured with water so as to cover all the meat. Leave alone for an hour and a half. During this period, the specific smell of game will disappear and blood will come out of the fibers. After that, the pieces are taken out of the water and let the water drain, dried on a paper towel.

Sliced garlic is stuffed into meat, as for homemade boiled pork. Rub the pieces with a mixture of pepper and salt. They put it in the refrigerator to soak in its own juice for a couple of hours. The next stage - the rabbit is fried over high heat with butter until a crust forms.
The fried pieces are placed in a deep brazier, for example, in a goose. Pour sour cream diluted with a glass of water. Salt, pepper the sauce, add the remaining chopped garlic. The brazier is covered with a lid and placed in an oven preheated to 200 degrees for 60 minutes.

The dish is served on the table with new potatoes and dill. You can use any side dish, but this one is especially good.

To prepare this delicate dish, take the following products:

One whole rabbit.
Kefir - 2 cups.
Onions - 5 medium-sized heads.
Salt, pepper to your taste.
Mustard - 2 tbsp. spoons.
Butter or vegetable oil.
Greens and seasonings.

The meat is washed and cut into portioned pieces, put in a bowl. Mix them with onion, cut into rings or half rings. Selected spices and salt are also added there. Mustard is diluted in kefir and the meat is poured with this mixture. After closing the lid, the pan is put in the cold all night for pickling.

The next day, the rabbit pieces are placed in a baking dish greased with oil. Sent to the oven with a temperature of about 200 degrees for 15 minutes. After the form is taken out, the meat is turned over and baked again for 15 minutes.

Pour in the remaining marinade liquid and simmer until the rabbit becomes soft. Any garnish can be invented. It turns out especially tasty and beautiful if you serve this delicate dish with green peas, sprinkled with herbs.

To follow the recipe, you will need:

rabbit carcass;
1 glass of sour cream;
butter 100 g;
onion - 2 pcs.;
3 cloves of garlic;
bay leaf - 2 pcs.;
different peppers, salt, spices.

The cooking procedure is extremely simple:

The carcass is cut into pieces.
Wash the meat.
Dry with paper towels.
Fry in hot oil, dipping all the pieces in flour.
Onions are cut, garlic is rubbed on a fine grater.
The meat is transferred to a saucepan.
Onions are simmered for 5 minutes in the oil where the meat was fried.
Pour a couple of glasses of water into a stewpan with a rabbit, put onions there, simmer for 40 minutes.
Open the lid, put sour cream, seasonings and bay leaf to the meat with onions. Simmer another 10 minutes.
Then put crushed garlic in a saucepan, cover with a lid and let it “rest” without heating for 15-20 minutes. The meat will be saturated with the aroma of garlic and acquire an incredible taste and aroma.

You can serve buckwheat porridge, mashed potatoes or pasta as a side dish, decorating the dish with sprigs of greens.

In order to put this dish on the table beautifully, the whole rabbit is baked in the oven. To prepare a culinary masterpiece you will need:

rabbit carcass;
a glass of sour cream;
1 kg of potatoes;
1 glass of mustard;
pepper and salt.

Sprinkle the washed rabbit with salt and pepper. Place on a baking sheet upside down. The baking sheet is pre-greased with oil. The back of the carcass is smeared with mustard and sent to the oven for 20 minutes. The temperature inside the oven should be around 160 degrees.

Meanwhile, potatoes are peeled, cut into large pieces, and salted. After 20 minutes, the baking sheet is taken out, the rabbit is turned over, and the abdomen is coated with mustard. Potatoes are laid out around the carcass and again put in the oven for another 15-20 minutes.

The baking sheet is taken out again, the rabbit and potatoes are poured with sour cream and sent back to the oven for 10 minutes.
At the end of cooking, the whole rabbit is placed on a wide dish, potatoes are beautifully laid around, decorated with greenery branches and served hot.

A slow cooker is a universal device with which housewives prepare a variety of dishes with maximum preservation of vitamins. This also applies to the issue of cooking a rabbit.

To prepare this most delicate dish, you need simple products:

Rabbit - 1 carcass.
Dried porcini mushrooms - 2 pcs.
Milk - 1 l.
Carrot - 1 pc.
Onion - 2 pcs.
Parsley or celery (root) - 1 pc.
Sour cream - 1 cup.
Vegetable oil - 150-200 ml.
Bay leaf, salt, pepper.

The meat is cut into small pieces, washed well in running water. Put in a bowl and fill with milk. Set aside for soaking for 2 - 3 hours. Milk will remove the specific smell of game and make the meat extremely tender.
At this time, a handful of dried mushrooms should be soaked in water. They will give the dish a unique aroma and taste.

After marinating, the pieces of meat are washed and placed in a colander so that the liquid is glass. Pour a little vegetable oil into the capacity of the multicooker and turn on the “Frying” mode. The rabbit pieces are fried in hot oil until golden brown. Pour some water into it, put pepper and salt. Set the “Extinguishing” mode on the multicooker panel and stew for about 40 minutes until soft.

Now prepare the mushroom sauce. Grated parsley or celery roots, carrots and onions are sautéed in a frying pan. Squeezed chopped porcini mushrooms are also added here. Pour sour cream here. All boil well and simmer until cooked. The rabbit is poured with the prepared sauce and put on the table, accompanied by your favorite side dish.

This dish is prepared almost in a hurry if the meat was soaked in advance. Take:

1 rabbit carcass;
white wine 100 g;
butter - 50 g;
tomatoes - 5 pcs.;
onions - 5 heads;
garlic to taste - 3-4 cloves
bay leaf - 2 pcs.

The carcass cut into pieces is laid for soaking in water for 5-10 hours (you can put it in the refrigerator overnight). Then the meat is washed. Take the onion, peel and chop quite large. Then cut the tomatoes in the same way. In a frying pan with hot oil, quickly fry the rabbit pieces until golden brown. Add chopped onions and tomatoes, garlic and bay leaf.

Wine is poured into the container, spices and salt are put. Cook until soft. It is good to serve julienned potatoes, pasta or buckwheat porridge as a side dish. Such a rabbit is especially good with snow-white boiled friable rice.

Rabbit in the sleeve with potatoes and onions

This recipe is designed to maximize the preservation of taste and vitamins. The rabbit cut into pieces is marinated in any convenient way to your taste. Then the pieces of meat are fried a little. Potatoes are peeled, coarsely chopped, salted and peppered. Onions are also peeled and cut into rings.
Take a baking sleeve and carefully, evenly fold the ingredients into a bag. Bake in the oven for about 60 minutes so that the potatoes have time to fully bake.

A dish that will not leave indifferent the most sophisticated gourmet. It is very easy to prepare. Cut the carcass, soak in wine vinegar. Pieces of meat are fried, sprinkled with spices. Then, in the oiled goose-cooker, the products are placed in layers in the following order:

onion rings;
meat;
onions again;
meat again;
grated cheese;
sour cream.

The dish is baked in the oven at 180 degrees for 40 minutes. Boiled new potatoes, mashed potatoes, white rice or coarsely chopped fresh vegetables are suitable for garnish.

Rabbit meat is a product from which you can cook a wide variety of dishes for everyone. Do not pass by the stalls with this amazing product, diversify your menu with rabbit dishes.

Video rabbit recipes

Rabbit meat is a tasty and healthy product. The taste qualities of rabbit meat are known to culinary specialists all over the world, but this type of meat began to appear on the tables of ordinary residents relatively recently. Housewives often wonder how to cook a rabbit, as it seems to many that meat requires a special approach and ingredients. In fact, the recipes are simple and within the power of any cook.

Rabbit meat - carcasses on sale

About the benefits of rabbit meat

The main thing in rabbit meat is the freshness of the meat and the correct slaughter of the animal. Rabbits are slaughtered at the age of 3-4 months, so the carcass may not be large in weight. The normal carcass weight of a three-month-old rabbit is about 650 - 950 grams. If the carcass weighs more than one and a half kilograms, then the animal was more than six months old at the time of slaughter.

Young meat is more nutritious. More adult rabbit meat is not only less absorbed by the body, but also differs in taste.

Composition of rabbit meat and other animals

Rabbit meat is recognized as a dietary and healthy product, low in fat and cholesterol. The protein contained in meat is absorbed by the human body by 90%. Rabbit meat is also good for baby food - it has a lot of phosphorus. One hundred grams of rabbit meat contains just over 190 kcal. The content of B vitamins in rabbit meat is high, as is the content of minerals: iron, choline, potassium, calcium, magnesium, sodium, sulfur, fluorine and phosphorus, chromium and molybdenum, iodine and zinc. Doctors advise people with diseases of the stomach, liver, allergies and problems with blood pressure to consume rabbit meat.

Calorie rabbit meat and turkey meat

Features of cooking rabbit meat

For delicious cooking meat at home, there are a few tricks. Before cooking the rabbit, it is recommended to marinate it for at least two or three hours. You can use any marinade - based on wine, lemon, vinegar, oil with garlic or even fruit juice. Rabbit meat goes well with aromatic herbs and various spices. Be sure to add lavrushka, salt, onions and ground black pepper or peas to the meat.

Cutting a rabbit carcass

And garlic, dill, lemon or thyme, rosemary, basil or oregano will help to cook deliciously. Spices are added both to the marinade and during the cooking process. Quickly and tasty meat can be cooked in the oven and in sour cream. To do this, it is better to cut the carcass and place it in a culinary bag or foil. Cooking time depends on the method of cooking, but in any case does not exceed one hour. Long heat treatment leads to the destruction of fibers, loss of taste and vitamins.

Rabbit liver is a very valuable food product.

Rabbit Recipes

There are many recipes for how to cook a rabbit. But the most popular, simple and most delicious is rabbit in sour cream.

Rabbit in sour cream sauce

To cook meat in sour cream you will need:

Rabbit carcass weighing about a kilogram,
200-225 grams of sour cream,
A little vegetable oil
Two medium bulbs
Bay leaf,
small carrot,
Parsley with dill,
Ground black pepper and salt.

How to deliciously cook a rabbit stewed in sour cream:

You need to finely chop carrots and onions, dill and parsley. Rinse the rabbit meat thoroughly under warm running water and cut into pieces of 50 grams each. Salt, pepper and leave for a few minutes, then fry over medium heat until golden brown. Next, a little water, spices, carrots and onions are added to the pan and stewed for another 20 minutes under the lid. Then you should add sour cream and simmer until the rabbit meat is ready. The finished meat should be sprinkled with herbs before serving.

Sour cream goes well with rabbit meat. It makes the meat more tender and soft, prevents drying out and retains flavor. Rabbit in sour cream is a culinary classic. Equally popular is the recipe for rabbit in wine.

Rabbit meat in white wine

For cooking you will need:

carcass, weighing about a kilogram,
250 ml white or better dry wine,
250 ml chicken stock
50 grams of fat
two medium-sized onions and two small carrots,
two tablespoons of any vegetable oil and the same amount of tomato paste or homemade ketchup,
spices,
two teaspoons of flour
parsley and dill.

How to cook rabbit in wine:

Finely chopped carrots and onions. Sprinkle vegetables with flour and fry until browned. Rabbit meat must be thoroughly washed under warm running water and cut into small portions, then fried until golden brown in fat. Salt, pepper. In a separate bowl, bring the broth to a boil, put the rabbit meat in it, bring to a boil again. The next step is adding wine. Simmer covered for about twenty minutes. Next, add tomato paste or ketchup, bay leaf and leave covered for another twenty minutes. Pour the sauce remaining after stewing into a small bowl, put carrots and onions there, put on a slow fire for a few minutes, then add rabbit meat and simmer all together until cooked. Before serving, sprinkle with chopped herbs and sprinkle with lemon juice.

Roast rabbit

Roast rabbit meat is a surefire way to cook rabbit and is both quick and delicious. To prepare the roast you will need:

About 200 grams of rabbit meat,
25 grams of celery root,
3 medium potatoes,
One small carrot and one onion,
Tomato sauce,
Garlic, salt and black pepper,
A little fat.

For cooking meat according to this recipe, it is better to use rabbit fillet. Pieces of rabbit meat should be salted and peppered well, smeared with lard and rubbed with garlic. Put 4-5 pieces of rabbit meat in each pot, top with onion and carrot cut into rings, a teaspoon of tomato sauce or paste, finely chopped celery and potatoes, cut into cubes. On top of the potatoes - more tomato sauce, pepper, sprinkle with salt. Fill with water to two-thirds of the volume and set. Preheat the oven to two hundred degrees, put the pots and bake for no more than forty-five minutes. According to a similar recipe, you can make a rabbit in sour cream. In this case, tomato sauce is replaced with sour cream in equal proportions.

French rabbit meat

French rabbit is an interesting and delicious recipe. Such rabbit meat is served with cabbage or noodles and fragrant sauce.

For four servings you will need:

One and a half kilograms of rabbit meat,
85 ml mustard,
Thyme, preferably fresh
Olive or vegetable oil
small bulb,
Chicken, vegetable or meat broth - 350 ml,
Dry white wine - 220 ml,
Cream - 120 ml,
Parsley, tarragon, chervil,
yellow mustard seeds,
Lemon juice,
Spices.

How to cook rabbit in French:

In a small bowl, mix thyme and mustard. Rabbit meat is cut into portions, rubbed with a mixture of thyme and mustard, salt and black pepper. Next, the meat pieces are fried until golden brown in oil and transferred to a large dish. Chopped onion is added to the same oil and fried for a couple of minutes. Broth, cream and wine are poured into the pan. On low heat, all this is boiled for about five minutes, after which the rabbit meat is added to the resulting mixture, covered with a lid and stewed for forty or forty-five minutes over low heat. Then the sauce is filtered through a sieve and finely chopped greens and mustard seeds are added to it little by little. Bring everything together to a boil and cook over high heat for about ten to fifteen minutes. At the end, the sauce is seasoned with lemon juice and spices. Rabbit meat is poured with sauce and served on the table. Bon appetit!

Rabbit skewers

Few people think about cooking a rabbit like a barbecue. However, rabbit meat for barbecue lovers and connoisseurs is a real find. The meat always turns out juicy, tender and unusually fragrant, and most importantly - not greasy.

For the rabbit skewers you will need:

one carcass,
5 medium onions
500 ml tomato paste or ketchup
20 ml nine percent vinegar,
Salt and ground black pepper.

Rabbit skewers are easier to cook than any other meat.

The rabbit carcass is washed under running water and cut into small portions. Rabbit meat is laid out in a saucepan, onions are added, pre-cut into rings, salt, tomato paste and vinegar, spices. Everything is mixed and put in the refrigerator for at least four hours. Marinated meat is equally well grilled or skewers, turning every five minutes until done. Rabbit skewers with a similar marinade are well fried at home in a frying pan.

How to cook a delicious rabbit? How to choose this great dietary meat? How to harmoniously season it with optimal spices that emphasize the delicate taste? You will find answers to all these questions in our article.

First, let's talk about the choice of meat. Be sure to consider the fact that the most useful and tasty will be light, pale pink, fresh meat of a young animal (3 - 5 months). Often, the carcass weight of a young rabbit does not exceed 1.5 kg. Such a carcass will cost a little more than the meat of an old animal, but the benefits and amazing taste of meat are definitely worth these costs!

If the carcass that you are offered weighs more than 2 kg, you can immediately draw a conclusion regarding the age of the animal.

When buying meat "from hand" in the markets, remember that every private trader has the right to trade in meat only if he has a quality certificate for the product. Note that rabbit meat is usually safe, because this animal does not carry dangerous diseases.

But still it is preferable to buy a carcass in a store. It will be great if you choose meat in a special vacuum packaging containing the inscription “environmentally friendly product”. Thanks to this packaging, you can check whether the meat has been frozen. The fresh carcass has a delicate color, and there is no blood and liquid in the vacuum.

What utensils are needed for cooking?

After you have purchased good fresh meat, check if you have everything you need to prepare the dish? We will deal with the dishes that you may need. If you decide to bake meat, there is nothing better for baking than a duckling or a regular form for this purpose. If you want to fry or, take a stewpan, cauldron or pan with thick walls. It is best to cook meat in an ordinary saucepan, enameled or steel.

Time for preparing

Before buying a carcass, you should definitely take into account that cooking a rabbit is not a quick procedure. The final calculation of the time frame should be made only after you decide on the method of preparation. So, fry small pieces to a crispy crust easily in half an hour. You can put out the rabbit in an hour. The same amount is needed for roasting meat.

Most of the time is spent by housewives on the process of preparing the main ingredient. The rabbit must be soaked after you wash and butcher it. It usually takes at least 3 hours to soak. If the weight of the carcass is more than three kg, it should be soaked for at least 5 hours. Soaking allows you to achieve softness of the meat and relieves it of the characteristic smell and taste of game.

Helpful Hint: The rabbit tastes better if marinated after soaking.

A little about spices

Rabbit must be cooked with carefully selected spices to bring out the flavor of the meat. But compared to other types of meat, when cooking rabbit, you need to know exactly what seasonings to use so as not to overshadow the main flavor notes.

During cooking or at the pickling stage, the main ingredient should “make friends” with pepper, bay leaf, garlic and onions. If you like subtler notes, add a pinch of oregano, basil, thyme, or coriander to your marinade. Many gourmets really appreciate rabbit meat marinated in spicy cinnamon, cloves or lemon.

Butchering the rabbit

In most stores, already gutted carcasses are found, and therefore you just have to defrost it (if necessary), rinse thoroughly and cut into pieces. Start carving the carcass, separating the front, hind legs and shoulder blades. Separating the ribs is easy with a sharp knife. The only part with which you will have to “suffer” a little is the spine. Use a special kitchen hatchet for this.

Marinating meat

After cutting the rabbit carcass into pieces, rinse them thoroughly and soak them in clean water, changing the liquid once an hour. Next, we move on to marinating.
Wine (preferably white), wine vinegar, olive oil, cream, whey or sour cream with spices to taste are perfect for marinade. Cooks advise housewives to be careful with vinegar marinade. Using vinegar when marinating a rabbit can make the meat of a young animal tough.

So, having chosen wine vinegar as a marinade, put the carcass or pieces in a container of water and add two to three tablespoons of vinegar. If the carcass is marinated as a whole, leave it in a container for three hours. If you are marinating pieces, the marinating time should be reduced to 1.5 hours. After marinating, rinse the meat under running water and dry it with a kitchen towel. Note that soaking the rabbit before marinating in wine vinegar is not required.

White wine is a wonderful marinade that can also act as a spice. In order to marinate the carcass, fill the rabbit with wine so that it is completely covered with liquid. If desired, cognac is added to the wine. Soaking the meat in this case is also not required, as well as washing. It remains only to salt, pepper it and cook.

The use of marinade from sour cream, cream or olive oil necessarily requires pre-soaking the marinated product. Preparing the marinade is as easy as shelling pears: take any of the above ingredients in a small amount, add spices and salt to it to taste, then rub the rabbit meat with the marinade.

How tasty a rabbit is cooked: the best recipes

Rabbit in sour cream is a recipe that has become a real classic. In this way, the dish is prepared in the best restaurants in the world and in ordinary kitchens, because there is nothing difficult in the recipe.

Chop the carcass into pieces and soak the rabbit in wine vinegar. Salt and pepper the meat, then fry it in a pan for about 10 - 15 minutes. While the main ingredient is fried, pass the carrots and onions. Take a deep saucepan, cauldron or duckling, grease the bottom with olive oil and lay out the products in layers: first the rabbit, then the carrots and onions. The final layer is a large amount of sour cream. Stew the rabbit for 40 minutes. Serve in portions, sprinkle the dish with fresh herbs before serving.

If you want to cook a truly festive and royally gourmet dish, use one of the.

Marinate the carcass in olive oil with garlic, spices and salt, then fry the rabbit pieces in a pan. The next stage is the quenching of the main ingredient. Pour wine into a deep saucepan, throw in the beans and carrots, onions, a little thyme, peeled and chopped potatoes, celery and rabbit pieces. If you have chicken broth, it's a good idea to add that to the pot as well.

Check if you have enough salt, then put the pan in the oven on a baking sheet, and simmer the dish for about an hour.

Meat in a cauldron under cheese is another great recipe that will not leave anyone indifferent. Cut the carcass, soak it in wine vinegar. Then fry the meat in a skillet, salting and seasoning it. Take a cauldron or duckling, and put the products there in the following order: a few drops of olive oil, onion sliced into rings, meat, onion layer again, grated cheese, sour cream. Bake the dish in the oven for 40 minutes.

If you decide to fry the rabbit in a pan, then at the beginning of frying, add half a glass of water to the pan in addition to oil. Close the pan with a lid and stew the meat for 20 minutes, then fry the pieces until a delicious golden brown and ruddy meat.

Rabbit can also be baked in a sleeve with potatoes. To do this, pre-marinate the meat in any way, and then fry it a little. Peel the potatoes, chop coarsely, salt and pepper the tubers, cut the onion into rings. Take the sleeve, carefully place the potatoes, onions and rabbit pieces in it. Try to distribute the filling evenly. The temperature should be average. Bake on a baking sheet in the oven for about an hour so that the potatoes have time to cook.

Rabbit is easy to cook even in a slow cooker, in the “Stew” and “Baking” modes. This dish requires rabbit pieces, onions, carrots and sour cream. Add olive oil to the multicooker bowl and fry the meat on it. Then add grated carrots, finely chopped onion and sour cream there. Turn on the “Extinguishing” mode and cook the dish for 1.5 hours. After the specified time has elapsed, switch the technique to the “Baking” mode and cook the meat for another half hour. You will get a juicy dish with a delicate aroma.

You do not have to strictly follow the suggested recipes. Chefs of famous restaurants advise experimenting with marinades, sauces and other ingredients from time to time. Rabbit goes well with many foods.

As a side dish for the main meat dish, boiled or rice or vegetables are perfect. From drinks, preference should be given to good white wine.

A video on how to cook a baked rabbit in the oven will help you master all the intricacies of cooking this dish.

There is practically no fat in this product, but there is a large amount of protein, which has excellent digestibility. Rabbit meat contains many vitamins, trace elements and amino acids. Cooking culinary masterpieces from rabbit meat is not at all difficult, as the meat has a small amount of bones and tendons.

In addition to the above advantages, this meat is hypoallergenic, so it is from it that food is prepared for young children. Dishes made from rabbit meat are very tasty, so both children and adults will eat the whole portion with pleasure and will ask for more.

How to choose the right meat for cooking

In order to cook rabbit meat deliciously, the quality of the meat, which will act as the main ingredient, is very important. Therefore, you should not save on choosing a high quality product. It is best to give preference to fresh rabbit meat if you buy meat in the market, or chilled carcasses that are offered in the store.

It is better to refuse to buy frozen meat, as under the influence of low temperature conditions, the quality of the product significantly deteriorates. When choosing, you should carefully examine the carcass. The meat should be pink and dry, without any stains or blood stains. In no case should you buy a carcass with a slippery surface.

The meat must be free of foreign odors. Also, in order to make sure that the product is absolutely safe, you can ask the seller for an extract confirming the check by veterinary control.

You need to choose a carcass that weighs no more than one and a half kilograms. This is the weight of a young rabbit. If the carcass has a more impressive weight, then it is better to refuse to buy, since the meat of old rabbits is quite fatty.

The meat of a young rabbit has a lighter color, which is one of the main differences when choosing. Given these recommendations, you can choose excellent meat for cooking culinary masterpieces, which will not only be tasty and tender, but also completely safe for your health.

The subtleties of carcass cutting

Since all parts of the carcass need an individual approach, you need to be able to cut it correctly. The back part is fatter, so it is more suitable for frying or baking in the oven.

The front end is correspondingly drier, making it an excellent choice for stews. If the meat has thin layers of fat, the finished dish will be soft and juicy.

When carving a carcass, be sure to separate the front from the back. The brisket should be divided into several equal parts. Paws will need to be cut at the joints. Next, you need to remove the offal. The rest of the meat must be cut into portioned pieces.

How to get juicy meat

Since rabbit meat is a dietary product, the finished meat may be a little dry. A similar deficiency can be corrected by pickling. Also, thanks to this procedure, it is possible to eliminate the specific smell that distinguishes rabbit meat.

Marinating meat must be done in salted water with the addition of table vinegar, dairy products, mayonnaise or wine. Thanks to this, the meat acquires a piquant and incredibly pleasant taste, so it is not recommended to neglect pickling.

If you use old rabbit meat for cooking, then you need to marinate it in several different marinades. This is the only way to achieve excellent taste and juiciness. It also improves the taste characteristics of meat by smearing it with olive oil, to which chopped garlic is added. A very good result is obtained by adding various herbs to marinades.

Features of cooking meat

If the rabbit meat is well marinated before cooking, its heat treatment will take quite a bit of time. It will be enough to stew or bake the meat for thirty minutes.

During this period, the meat will not only be fully cooked, but will also remain juicy. It is better not to overexpose the rabbit meat on the fire, because of this, even the longest pickling will be in vain. Overcooking will make the meat tough and dry. Cream, sour cream and tomato paste go well with rabbit meat. The above ingredients are good to add at the final stage of cooking.

Excellent results are obtained if the rabbit is stewed in sour cream, beer or wine. The meat acquires a piquant and refined taste and an interesting, incomparable aroma. You need to simmer in a saucepan that has a thick bottom, into which you need to pour a small amount of water.

In this form, the rabbit will need to be stewed over low heat. This is important, because if you use a large fire when cooking, the structure of the meat may collapse, and this should never be allowed if you want to get a juicy and fragrant rabbit.

Rabbit meat does not respond well to high heat cooking. This feature must be taken into account if you want to please your loved ones with delicious meat, otherwise the finished dish will turn out to be far from ideal. Meat goes well with both vegetables and legumes. This will depend on the recipe you choose. You can use any spices that suit your preference.

Oven-baked rabbit meat is often cooked with a mushroom topping that is topped with cream. You can also cook rabbit meat in a slow cooker, where you need to select the baking or stewing mode. Fruits and berries perfectly complement rabbit meat. It all depends on your specific tastes.

There are a lot of different recipes that tell you how to cook rabbit meat deliciously. Each of them is original and interesting in its own way. In this article, we will take a closer look at several ways to cook a rabbit, which are suitable for both preparing dinner with the family and for a festive feast.

Your guests will definitely appreciate your culinary skills, as properly cooked rabbit meat can become a real table decoration.

Rabbit stew is distinguished by its tenderness and piquant taste. Therefore, you should definitely try to cook it and please your loved ones.

For cooking you will need the following ingredients:

prepared rabbit carcass;
one liter of sour cream;
water half a cup - a cup;
butter for frying;
garlic;
salt and pepper to taste.

In order to stew rabbit meat in sour cream, you need to pre-process the carcass according to the above recommendations. Rinse the meat thoroughly under cold water and cut into portions. In a saucepan, you need to pour the meat with water and simmer until cooked. At the end, the water must be drained.

In a hot frying pan, add butter and fry the meat on it. When the meat is fully cooked, add chopped onion and chopped garlic to the pan. Add water to sour cream and pour it into meat with onions and garlic in this form.

Stewing with sour cream should be continued for up to five minutes, then the meat should be salted and peppered according to your taste preferences. The dish is completely ready. You can serve it alone or with a side dish of boiled potatoes or beans.

Mushrooms go well with rabbit meat, and give the meat an extraordinary pleasant aftertaste and spicy aroma. This dish can become the main dish at a festive feast.

To prepare this culinary masterpiece, you will need the following ingredients:

half a liter of sour cream
half a kilogram of champignons or wild mushrooms;
one bulb;
greenery;
butter;
salt and spices.

After cutting the carcass into portioned pieces, the meat should be washed well and dried using a paper towel or napkins. On a pre-heated frying pan with a thick bottom, you need to put the prepared and chopped meat and fry it in vegetable oil. It also turns out very tasty if you use butter.

The finished meat will need to be put in a pan and add spices in an amount that will suit your taste preferences. Onions should be cut into half rings or rings and fried in a pan. Add mushrooms to the onion and simmer in this form until tender.

In the prepared sauce, you will need to add sour cream, herbs and spices. Pour the sauce into the pan and stew the meat in it for about half an hour. It is important not to overcook the rabbit meat to avoid dryness. Now the meat is completely ready.

It is ideally soft and juicy, and thanks to the unusual taste and aroma of mushrooms, it has an exquisite aftertaste. After cooking, put the meat on a large plate. Serve with a side dish of stewed or boiled potatoes and vegetables. This dish will surely be appreciated by your family and friends.

Rabbit meat goes well with garlic seasoning. Therefore, garlic is often used in the marinating process to add spice and sophistication to meat.

To prepare this dish you will need the following ingredients:

one prepared rabbit carcass;
half a liter of ordinary non-carbonated water;
a cup of vinegar;
three large onions;
salt and pepper;
one teaspoon without a hill of dry wormwood;
half a head of garlic;
one tablespoon of butter or vegetable oil;
one cup of heavy sour cream.

Before starting cooking, properly prepare the carcass. To do this, you can use the tips above. For cooking meat according to this recipe, it is best to marinate it for a couple of hours.

As a marinade, you can use beer, wine, sour cream or mayonnaise. Marinating the meat will make it much more tender and juicy. Marinating is a must when using an old rabbit carcass.

Also, an ideal marinade would be a combination of wormwood, salt, garlic, pepper, spices, vinegar with water. In such a marinade, rabbit meat will need to be left overnight or for a day. Thanks to this, the meat will acquire spicy and refined notes.

After the meat has marinated well, it should be fried in a pre-heated pan. At the final stage, it is necessary to pour the meat with the remains of the marinade and simmer for half an hour.

Next, you need to pour sour cream and stew in this form for another couple of minutes. Now the meat is completely ready to eat. As a decoration, you can use sprigs of fresh herbs. Potato garnish is perfect.

Rabbit meat is the best option for preparing a festive table, because in addition to excellent taste and aroma, rabbit meat is a real storehouse of nutrients, vitamins and minerals. Moreover, this meat can be eaten by everyone without exception, regardless of their state of health. The product is low-calorie and anti-allergic.

Therefore, it is rabbit meat that will be an ideal option for people who suffer from diabetes. If you decide to bring your body into the desired shape, then again, rabbit meat is just what you need. In this case, it is important to use it with fresh vegetables and herbs and refuse mayonnaise as a sauce or marinade.

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