Rabbit dishes. We cook juicy, soft, tasty rabbit meat in different ways

Rabbit meat is considered healthier in a number of ways than beef, chicken or turkey. 100 grams of this lean meat contains 22 grams of protein, which is 90% absorbed by the body. Rabbit meat has low cholesterol levels, and is also hypoallergenic and suitable for dieting and for children. And if you follow the cooking recommendations, you can be sure that you will get a 100% tasty rabbit.

Recipes for cooking rabbit meat are presented in our article. Here we will tell you how to bake a rabbit in the oven, including in the sleeve, cook it in a slow cooker, make a 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 soft pink, with a smooth surface. You should not buy a weathered carcass or one with blood.
Before cooking, rabbit meat is soaked in cold water several hours, systematically changing the water.
In order for the rabbit to be soft and juicy, it must first be marinated in an acidic environment, for example in lemon juice, vinegar, kefir, whey with added spices and herbs.
You don’t have to marinate the young rabbit meat, but put it straight into a frying pan with garlic and herbs.
Deciding what to cook with rabbit is not difficult at all. Its meat is stewed in sour cream and cream, fried in a frying pan and baked in the oven, cooked whole or in pieces. The rabbit stew is delicious, and the soup is very flavorful and healthy.
How long a rabbit is cooked depends on how old or young the meat is. For example, for rabbit meat up to a year old, 15 minutes in a frying pan is enough for the dish to be ready. Old rabbit should be soaked, marinated, and cooked for much longer.

Rabbit bean soup

Dietary rabbit meat is often used in the preparation of light, low-fat soups. For those who find this first dish insatiable, you can offer another dish option. What can you cook from rabbit?

Bean soup is a 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 it 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, the recipe will require 600-700 g of rabbit meat.

Sequence of preparation of bean soup:

Remove the rabbit meat from the marinade and dry.
Dip the meat pieces in flour and lightly fry them in olive oil. Place the rabbit in a saucepan to prepare the soup.
In a separate frying pan, fry garlic (2 cloves) and onion (2 pcs.). When the frying starts to turn golden, add chopped tomatoes (2 pcs.) to the vegetables.
Transfer the roast into the pan with the meat.
Add pre-baked red sweet pepper, diced potatoes (2 pcs.), as well as salt and spices (powdered saffron, cloves, hot pepper and sweet paprika).
Pour in all ingredients hot water, let it 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 can of white beans. Before serving, sprinkle the dish with parsley.

Rabbit soup: recipes in a slow cooker

Healthy rabbit meat is often used in the preparation of low-calorie foods. Rabbit soup is very tasty. Its recipes include first courses with vegetables, noodles, rice cereal, mushrooms, etc. They are cooked according to the traditional recipe, but instead of a saucepan and stove, a slow cooker is used.

For cooking vegetable soup First, the rabbit is fried in a bowl, then onions and carrots are added to it. After another 10 minutes, add potatoes and zucchini to the bowl. Pour the vegetables with 1.5 liters of boiled water and set the multicooker to “Soup” or “Stew” mode for 60 minutes. 5 minutes before the end of cooking, add salt, spices and herbs.

If you don’t know what you can cook from a rabbit for a child, cook diet soup. The rabbit meat is not fried here, but is immediately cooked in the “Soup” mode for 40 minutes. Then it is separated from the bones, dipped back into the broth, and vegetables and grains 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 popular dishes of Russian cuisine. This option is the first one that comes to mind when you need to answer the question of what can be cooked from a rabbit. An alternative to sour cream in our recipe is yogurt, but the dish will only benefit from it. The meat will turn out juicy and tender, the fibers will separate easily, and the rabbit will literally melt in your mouth.

Step-by-step preparation of the dish is as follows:

Half a 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 frying pan with vegetable oil for 15 minutes.
Pour water or broth (2 tbsp) directly into the frying 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.
Add dried basil (1 teaspoon) and 200 ml of yogurt. The rabbit continues to stew for another 15 minutes.
Lastly, add finely chopped garlic (2 cloves), turn off the heat, cover with a lid and leave the dish for 10 minutes.
The rabbit is served to the table directly 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 a bit dry. And even prolonged marinating does not always help. A baked rabbit in foil in the oven will help correct the situation.

You can prepare this dish in the following order:

Wash and dry the whole rabbit carcass.
Rub it with salt and pepper, squeezed garlic and butter (5 tablespoons).
Place the carcass on foil, folded several times. Sprinkle the rabbit with rosemary (1/2 teaspoon) and herbes de Provence.
Seal the carcass with foil on all sides and place on a baking sheet with a small amount water poured to the bottom.
Bake the rabbit for 1.5 hours. 15 minutes before the end of cooking, open the foil slightly and increase the temperature in the oven from 160 to 200 degrees so that the meat browns.

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

The delicious rabbit, the recipes for which are presented below, is marinated as follows:

The rabbit is cut up, washed under running water, dried with a towel, and rubbed with a mixture of salt and pepper.
Onions (2 pcs.) cut into half rings.
Head young garlic Grind in a blender to puree. A bunch of fresh sage and thyme are also added here, olive oil(4 tbsp. spoons).
The resulting aromatic green paste is mixed with onions and used to marinate the rabbit. Pieces of rabbit meat are rubbed with paste on all sides, covered with film and sent to the refrigerator for a day or more.

Marinated rabbit is prepared according to one of the following recipes:

Rabbit with mozzarella is a tasty and aromatic dish served with tkemali sauce and tomatoes. Pieces of rabbit meat are fried on a grill pan on both sides, transferred to a mold, sprinkled with olives (a jar) and mozzarella (200 g). The rabbit is prepared according to this recipe at a temperature of 150 degrees for 2 hours.
Rabbit with carrots in cream - tender and juicy meat served with potatoes baked in the same sauce in which the main dish was prepared. To prepare this dish, pieces of meat are also fried in a grill pan, placed in a fireproof dish and poured with heavy cream (200 ml). Carrot slices are placed around the pieces. The rabbit is baked according to this recipe at 150 degrees for 2 hours.

Since after baking there is a lot left delicious sauce, it is recommended to bake potatoes in it. To prepare it, 1 kg of tubers are peeled, washed and boiled in salted water for 5 minutes. Then the hot potatoes are transferred to a baking dish and placed in 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 multicooker, preparing 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.
Next, each piece is rubbed with salt and pepper and fried in the bowl of the device on the “Baking” mode on both sides.
After about half an hour, carrots and onions are added to the bowl with the meat.
After another 15 minutes, the rabbit with vegetables is poured with 1.5 glasses of water or broth (chicken or vegetable).
Set the “Quenching” mode for 1.5 hours and continue
10 minutes before the end, open the multicooker, 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, rabbit in sour cream can also be cooked in a frying pan, reducing the cooking time by 20 minutes.

Rabbit with prunes in a slow cooker

Prunes are often used in cooking meat, be it rabbit, beef or chicken. This makes the dish more tender, juicy and acquires some piquancy in taste. According to this recipe, rabbit meat is prepared in a slow cooker, but you can also use a duck roaster or a roasting pan with thick walls and simmer it over low heat on the stove. If you are just in search the required recipe, and don’t know how to cook a juicy rabbit, use our step by step instructions. It is suitable for any multicooker.

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

Prunes are soaked in warm water for 40 minutes.
The rabbit carcass is cut into portions.
The meat is fried on both sides in the bowl of the device in the “Stewing” mode for 30 minutes.
The carrots are cut into strips, and the onions into half rings. The prepared vegetables are transferred to the bowl with the meat and fried along with the rabbit for another 7 minutes.
Fill with water so that it covers 2/3 of them. At the same time, add spices (salt, pepper, herbs to taste), mustard (1 teaspoon), ketchup and sour cream (2 tablespoons each).
The rabbit is stewed in a slow cooker for 1.5 hours ("Stew" mode).
Half an hour before the end of cooking, prunes (without pits) are added to the meat.
Another 10 minutes before the end, add chopped garlic (2 cloves) to the bowl.

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

Juicy rabbit recipe up your sleeve

Like any other meat, rabbit can also be cooked with vegetables in the sleeve. The rabbit meat pieces turn out juicy and tender and cook relatively quickly, only 1-1.5 hours.

The rabbit in the sleeve with vegetables is prepared in the following sequence:

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

If desired, you can use other vegetables, for example cauliflower, zucchini and sweet peppers.

Stewed rabbit

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 along with the lids. If you use regular tin lids, be sure to remove the rubber bands before putting them in the oven.
Next, the meat, cut from the bones, is placed in jars. To do this, pour half a teaspoon of salt into the bottom of the container, add bay leaves and peppercorns (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.
The jars are placed in a deep refractory mold with water, which should reach the middle of the glass container, and covered with lids.
The form with jars is sent to a cold oven and set on intermediate level. Now the temperature increases to 150 degrees, and after half an hour - to 180. At this temperature conditions The stew takes 2.5 hours to cook.
After the time has passed, the jars are removed from the oven and sealed with a can opener. It is important not to forget to replace the rubber bands from the lids.

Stew prepared according to this recipe can be stored in a cool, dark place for 1 year.

Many people know that rabbit is the healthiest and most dietary type of meat, which is easily digestible and contains a minimum of fat. But as soon as it comes to preparing it, the vast majority of home cooks thoughtfully scratch their heads and expressively throw up their hands. If you overheat this exceptionally delicate product, you will get a dry, hard and unappetizing result (there is simply no other word) with a featureless “papery” taste. How to avoid this? How to cook a rabbit so that the meat is soft and juicy, and not rubbery and dry? It's simple. Here are a few rules for cooking rabbit meat and 4 reliable recipes for its preparation.

Principles for preparing soft, tender, juicy and flavorful rabbit at home

It is quite easy for an inexperienced cook to spoil a delicate dietary product. If the technology is violated, the most tender meat will become tough, chewy, dry and almost tasteless. These basics of cooking rabbit meat will help you prevent culinary failure.

Properly selected, high-quality, young meat is much easier and more enjoyable to cook; dishes from it turn out softer and juicier. The weight of the rabbit carcass should not exceed 1.5 kg. The larger it is, the older the animal and the worse the characteristics of the raw materials (smell, hardness, dryness).
It is best to prepare fresh (steamed) or chilled product. A frozen rabbit loses a significant part of its organoleptic properties; less juice remains in it after heat treatment due to fiber damage. Be sure to pay attention to its color, smell and consistency. Young meat is usually light pink. There should be no stains, damage, or sticky residue on the surface. An unpleasant, repulsive aroma indicates a violation of storage conditions or damage to the goods. If you buy a carcass in a store, look for a special stamp that indicates it has passed quality control. Sometimes fur is left on the tips of the paws and tail so that the buyer can be sure that he is purchasing rabbit meat and not another animal.
For frying and baking, it is better to use the back part. The front of the carcass is more suitable for long simmering (stewing) and cooking.
Pre-frying until golden brown will help retain maximum juice inside during subsequent baking.
Soaking or marinating will help get rid of the smell of middle-aged meat. In the first case, a vinegar solution is usually used (1-2 tablespoons of 6% vinegar per 1 liter of water) or a water-salt mixture (1 tablespoon of table salt per 1 liter of liquid). Soak the product for 6-10 hours, replacing the water with a new portion every 2-3 hours. The most successful marinades are: wine, kefir (whey), based on vegetable oil with the addition of fresh or dried spices, onion, beer.
To create a crust on the surface of the rabbit pieces when frying, place them in the frying pan in small portions, 2-3 pieces each. small size. A large amount of cold raw material will cool the heated oil. As a result, the dish will not be fried, but stewed.
From traditional way checking readiness - piercing with a knife or toothpick, it is better to refrain. The rabbit will lose a lot of juice and will end up dry. Follow the cooking time indicated in the recipe.
Rabbit meat does not like powerful heat treatment. Traditionally, it is simmered for a long time at relatively low temperatures. With high heat, do not cook it for more than 30 minutes.

Cooking rabbit in the oven with sour cream, vegetables and aromatic herbs

Ingredients:

How to bake a rabbit in sour cream to make its meat as juicy and tender as possible:

Cut up the carcass. Wash it. Be sure to dry off any moisture. paper towels. Chop half the thyme. Add 2 tbsp to it. l. vegetable oil. Stir. Rub the fragrant mixture over the pieces of rabbit meat. Marinate for at least 1 hour. If you have the opportunity to marinate overnight, be sure to take advantage of it. Pour a spoonful of vegetable oil into the frying pan. Reheat slightly. Place a block of butter there. Melt it. Place 1 piece of rabbit (if small, you can use 2). Fry over moderately high heat until browned on all sides. Cook for 2-3 minutes, no more. Brown all the meat. Salt the cooked side while frying. Remove ingredients from the pan, trying to grab minimum quantity fat Place the rabbit in a heat-resistant form.
You can change the set of vegetables at your discretion. Rabbit goes well with stalked celery and potatoes. Chop the onion into thin half rings. Fry until half cooked in the remaining fat. Add more oil if necessary.
Cut the carrots into halves or slices. Brown.
Peel the champignons from the top layer and cut into 4-6 pieces.
Add vegetables to the rabbit meat. If desired, add a few more sprigs of thyme and a few cloves of garlic.
Mix sour cream with a glass of water. Add pepper and salt to taste. Stir. Warm over low heat, stirring.
Add sour cream filling to the rest of the ingredients. Cover the pan with foil or a lid. Place the dish to bake in an oven preheated to 150-160 degrees. Simmer for 1-1.5 hours until the rabbit becomes soft. At the end of cooking, remove the foil to form a golden brown crust on top.
The result is very tasty, aromatic and juicy meat. Serve it hot, with a vegetable side dish.

Colch meat baked in the oven with potatoes

Required Products:

Method of preparation (simple recipe with step-by-step photos):

Mix 50ml oil with thyme, rosemary and basil. If the herbs are fresh, chop them. Add a pinch of pepper. Stir.
Rub the resulting marinade over the washed, dried and cut into pieces rabbit carcass. Cover cling film. Place in the refrigerator for at least 3 hours. Better - at night.
Peel the potatoes. Cut into slices. Add 1/2 tsp to it. salt, paprika, a little pepper and garlic passed through a press. Pour the remaining oil into the potatoes. Stir.
Place potato slices on a baking sheet. Place the marinated rabbit on top. To make the dish softer and retain more juice, cover it with a sheet of heat-resistant foil or place it in a heat-resistant bag. Place in an oven preheated to 180 degrees. Bake until the potatoes are done (30-40 minutes). Remove the foil 10 minutes before the end of cooking. A delicious golden crust will appear.
Don't put off tasting! Taste while the dish is still hot.

Stewed rabbit with vegetables in a slow cooker, in tomato sauce

You will need:

How to cook stewed rabbit in a slow cooker with tomato sauce and vegetables:

Cut, wash and dry the carcass. Almost any part can be cooked this way. In any case, the meat will be soft and very juicy. Quickly fry it on all sides on the “Fry” mode until a crust forms (2-3 minutes). Depending on the coating of the multicooker bowl, use 1 to 2 tablespoons of vegetable fat.
Remove the fried pieces. Brown the chopped or coarsely grated carrots. Cook on the same mode for 3-5 minutes, stirring.
Add finely diced onion. Fry the vegetables until soft and golden brown.
Return the pieces of fried rabbit to the multicooker bowl. Stir.
Dissolve tomato paste warm drinking water. Add salt and spices. Pour into the slow cooker. If you use canned own juice tomatoes, peel them if necessary. Mash with a fork or grind in a blender. Cook in the “Extinguishing” mode for 40-60 minutes (depending on the power and features of the device).
Serve the finished meat along with stewed vegetables and gravy. It turns out to be the softest and easily separates from the bone.

Rabbit meat does not appear on tables very often, so I want to find out the most delicious recipe Cook the rabbit and create a culinary masterpiece. This meat is often used in dietary and children's diets. It does not contain harmful cholesterol, dangerous metals, but a huge amount of vitamins and protein. And it is digested better than beef or pork. In this article you will learn how to cook it deliciously.

A delicious rabbit recipe will help diversify your daily menu.

Ingredients

Rabbit 2 kilograms

Number of servings: 4
Cooking time: 40 minutes

The most basic way is to cook rabbit in sour cream. This dish does not require any special culinary skills. But its taste is simply amazing. Sour cream gives the meat tenderness and juiciness.

A little advice: the rabbit meat must be soaked. It doesn't matter what dish you cook. Otherwise, the meat will be too tough and tasteless. Place the carcass in a deep container with water. The liquid should cover the meat completely. Change the water every 5 hours. You need to do this for 2 days. If you are short on time, you can speed up the process by adding a spoonful of vinegar.

A rabbit prepared in this way will make a delicious roast with sour cream. You will need:

rabbit carcass – 2 kg;
sour cream – 500 g;
vegetable oil(can be replaced with margarine) for frying;
a set of spices (salt, garlic, pepper, spices).

Roll medium pieces of rabbit in a mixture of spices. Make small cuts where to insert the garlic cloves. Let the meat soak. An hour is enough for this. Then fry the pieces on both sides over high heat until an appetizing crust appears.

Now the rabbit can be stewed. Place the half-cooked meat in a shallow pan, pour in sour cream and bring to a boil. Then turn the heat to low and simmer for 40 minutes. The roast can be served with any side dish, but it goes best with potatoes.

Rabbit stewed in wine

This is perhaps the most delicious rabbit recipe. It turns out tender and fragrant. A large set of spices makes the meat piquant, fragrant and very tasty. Ingredients you will need:

rabbit – 2 kg;
tomatoes (fresh) – 8 pcs.;
dry wine (white) – 300 ml;
garlic – 8 cloves;
onions – 2 pcs.;
rosemary, salt, oil to taste.

Marinate the rabbit carcass, chop into small pieces and fry until crust appears. Mix tomato slices with spices. Place the rabbit in the pan and add the resulting mixture. Pour in the wine. Simmer covered for 10 minutes and then uncovered for another 10 minutes. Next, move the rabbit into the oven, cover with foil, poke holes in it, and bake for 15 minutes. The temperature should be 190 degrees.

Rabbit meat is very healthy thanks to a large number useful substances, and low cholesterol and sodium salts. In all respects it is better than pork and beef.

In addition, rabbit meat contains protein that is easily digestible by the human body, so it is included in the diet of children, sick and elderly people, pregnant and lactating women. But rabbit meat also contains harmful substances – purines, which can disrupt the acid-base balance in the body.

If you add up all the pros and cons of rabbit meat, it turns out that it still does more good than harm.

In addition, rabbit meat is one of the most expensive on the market, and not everyone may develop health problems from consuming it excessively. Therefore, sometimes you can diversify the menu and treat yourself and your loved ones to “homemade game”.

In what vessel is it better to cook rabbit meat to make the dish really tasty? Any utensil for cooking a rabbit at home is suitable - a cast iron or ceramic duck pot, a steel baking sheet, a frying pan, a cauldron, a stewpan, a regular saucepan - enameled or ceramic. The choice of cookware depends on how the rabbit will be cooked - in the oven or on the stove.

Cooks advise soaking rabbit meat before cooking - soak the meat in clean water, milk, or whey for 5-7 hours. After soaking, the meat becomes softer and loses its specific gamey taste. If the meat is soaked in water, you can add 1 tablespoon of apple cider vinegar to it.

The cooking time also depends on what kind of dish you want to end up with - you can fry it in a frying pan until crispy very quickly - in just half an hour, but most likely the meat will turn out tough. It will take about an hour to bake in the oven. If you need to prepare broth from meat, this will also take no more than an hour, although the cooking time depends not least on the age of the rabbit - the younger it was, the softer its meat.

Experienced cooks prefer not to cook the whole rabbit, because different parts carcasses different times preparations. The back, back, breast and legs are best cooked in different ways, but sometimes they break this rule if they need to cook a rabbit that is not only tasty, but also beautiful.

Cooking methods

There are many recipes, following which you can cook rabbit meat correctly and tasty - in a saucepan, in the oven, in pots, in a frying pan, in water and in sour cream. Let's start with the simplest.

Recipe 1.

How to cook a rabbit so that the meat is soft? This is very simple to do - cut the carcass, cut into pieces and boil for 1 hour. During this time, the young rabbit will become soft, but if the rabbit was more than two years old, it will take longer to cook. The first broth will need to be drained and poured over the meat. clean water and cook until done. You can add seasonings and spices to the broth to taste - bay leaves, onions, carrots, a mixture of peppers, basil, ginger, nutmeg, and of course – a little salt.

When the meat is cooked, you can lightly fry it in a frying pan in butter or vegetable oil until a slight blush appears. It will turn out quickly, tasty and healthy, with a minimum set of products.

Recipe 2.

Rabbit in sour cream on the stove. To prepare it you will need the following products:

1 rabbit carcass, 200 grams of sour cream, 2 onions, 100 grams butter, 4 tablespoons of flour, 2 bay leaves, 2-3 cloves of garlic, a mixture of peppers, salt.
Cut the carcass into small pieces, rinse, salt and pepper, roll in flour.
Finely chop the onion, pass the garlic through a garlic press.

Melt the butter in a frying pan and fry the meat on all sides until golden brown. Transfer the fried meat into a cauldron. Separately, fry the onion for 2-3 minutes.

Pour 2 glasses of water into the cauldron with meat, add fried onions and simmer for 40-50 minutes. Then add bay leaf, sour cream, and a little water to the meat if it has boiled away. Simmer for another 10 minutes, remove from heat, add garlic, let stand for 10-15 minutes. The rabbit in sour cream is ready! You can serve with any side dish - pasta, mashed potatoes, buckwheat porridge.

Recipe 3.

Rabbit with potatoes in the oven. We will need the following set of products: rabbit meat, 700-800 grams of potatoes, vegetable oil for frying meat, 100 grams of butter, 2 small onions, 1 carrot, bay leaf, 10 black peppercorns, 100 grams of water, salt.

Fry the pieces of rabbit meat over low heat in a frying pan with a lid until half cooked. Separately fry 1 onion and chopped carrots. Place the meat in a small baking tray, add fried onions and carrots, bay leaves, peppers, coarsely chopped potatoes, chopped raw onion on top, add water and salt to taste. Place the butter cut into pieces on top of the potatoes and onions.

Cover the baking sheet tightly with foil and place in the oven. After 30-40 minutes, take out the baking sheet, remove the foil, mix all the ingredients and put in the oven for another 10-15 minutes so that the excess moisture evaporates and the meat and potatoes brown a little. After this, the dish will be ready to serve.

Recipe 4.

TO festive table it is better to cook the whole rabbit carcass so that you can serve it at the table in beautiful design. So, we cook the whole rabbit at home, in the oven and in sour cream. In addition to the rabbit carcass, you will need 1 glass of mustard, 1 kg of potatoes, 200 grams of sour cream, salt and pepper to taste.

We wash the carcass, rub it with salt and ground pepper, place the carcass on a baking sheet, greased with vegetable oil, belly down. Lubricate with mustard top part carcasses, and place the baking sheet in an oven preheated to 160 degrees for 15-20 minutes.

While the rabbit is cooking, peel the potatoes, chop them coarsely, and add salt to taste. Let's take the baking sheet out of the oven, turn it over, brush the belly with the remaining mustard, put the potatoes around it, and put it in the oven for another 15-20 minutes. After this, take the baking sheet out of the oven again, pour sour cream over the carcass and potatoes and place in the oven to complete cooking for 10 minutes. When the rabbit is ready, the whole carcass is laid out on a large dish, the potatoes are placed on the sides, sprinkled with herbs and served hot.

Recipe 5.

Rabbit in sour cream, in the oven. What products will we need? In addition to the rabbit carcass, you need to take 4 onions, 4 carrots, 500 ml of sour cream, salt and pepper to taste.

Cut the meat into pieces, soak in water for 2-3 hours, then drain the water, rub the pieces with salt and pepper and fry in a frying pan until golden brown.

Place the fried meat in a ceramic or cast iron duck pot. Cut the onion into rings, grate or cut the carrots into rings, and add to the meat. Fill the container with water so that the meat is not completely in the water; the rabbit should be stewed, not boiled.

Cover the container with a lid or foil and place in the oven for an hour, then add sour cream and simmer everything together in the oven for 20 minutes. After this, the rabbit in sour cream is ready.

Recipe 6.

Rabbit in sour cream and wine, in the oven. The carcass can be cooked whole or cut into pieces. We will need: rabbit meat, 500 ml of dry white wine, 3 onions, 2 tomatoes, 100 ml of sour cream, ground black pepper, a sprig of rosemary, 5 grams of marjoram, salt, a head of garlic, 1 tbsp. flour.

Rub the meat with salt and pepper, pour wine and 1 tbsp into a large saucepan or other suitable container. sour cream, mix, add rosemary. If the container is small, it is better to cut the carcass into pieces so that the meat is completely in the marinade. Place the container in the refrigerator for a day.

Before cooking, cut the onion, crush the garlic, add marjoram and pepper, fry everything in a frying pan in vegetable oil.

Fry the marinated meat in a frying pan for 10-15 minutes, put it in a baking sheet, add sour cream, fried onions, garlic and spices, peeled and chopped tomatoes, cover with foil and simmer for 10-15 minutes.

Pour the wine in which the meat was marinated into a glass, add 1 tbsp. flour and mix, add to the meat, simmer everything together until cooked.

It will not be possible to cook a rabbit using this recipe quickly, but the result will pleasantly surprise both guests and household members.

Recipe 7.

Rabbit in foil in the oven, the meat according to this recipe is cooked quickly for 30-40 minutes, but it must first be marinated. For this recipe you will need the following products: rabbit carcass, 1 onion, 100 grams of butter, 40 grams of parsley root, 2 tbsp. tomato paste, 4-5 cloves, pepper, salt to taste, water.

Cut the meat into large pieces, wash it, sprinkle it with pepper, add cloves and grated parsley root, and fill it with water. The meat should be kept in this marinade for 2-3 hours at room temperature.

Then we place each piece on a separate sheet of foil, put chopped onion, a little tomato paste on the meat, and sprinkle with ground pepper. We wrap the foil very tightly so that the juice does not flow out of the meat and the steam does not escape.

Place the foil rolls on a baking sheet and put them in the oven for 30 minutes, then take out the baking sheet, pierce holes in the foil through which the moisture will evaporate, and put them in the oven for another 10 minutes.

Recipe 8.

Rabbit meat in white sauce. We will need: 1 rabbit carcass, 1 onion, 1 carrot, 1 parsley root. For the sauce - 3 cups broth, 1 egg yolk, 3 tbsp. butter, salt, black peppercorns, bay leaf.

Divide the carcass into portions and cook for 40 minutes in water with the addition of onion, parsley, carrots, pepper and bay leaf.

Place the cooked meat on a plate and begin preparing the sauce. To do this, heat the flour in a dry frying pan, stirring constantly. Then add 2 tablespoons of butter and fry the flour. After cooking the meat, strain the broth and pour it into a frying pan with fried flour.

Stir so that there are no lumps, cook the sauce for 5-10 minutes, turn off the heat. Egg yolk you need to mix with a small amount of sauce and pour into total weight. Add salt and 1 tbsp to the sauce. melted butter, mix everything thoroughly.

Pour the sauce over the pieces of meat and serve; if desired, the meat can be fried a little in a frying pan.

Recipe 9.

Rabbit in sweet and sour sauce in a frying pan. We will need: rabbit meat, oil for frying, 300 ml of tomato juice, salt, black peppercorns, 1 tsp. sugar, 2 tsp. lemon juice, 1 onion, 1 carrot.

Fry the meat until golden brown - 10-15 minutes, fry the onion and finely chopped or grated carrots separately, add them to the meat, pour tomato juice, add lemon juice, pepper, sugar and simmer under the lid for 40 minutes over low heat.

Meat wild rabbit It is useful because it contains almost no fat: it is formed separately from the muscles and is easily removed. Unlike domestic varieties, this inhabitant of nature is smaller in size: the weight of an adult individual is rarely more than 2.5 kg.

The animal lives in the south of Russia: hunters living in the Crimea, the Caucasus, Kuban or the Rostov region have a chance to catch it.

Meat preparation

Before preparing rabbit dishes, you will have to marinate it, first gutting and skinning it. Examples of these actions with photos can be found on the Internet. Removal of entrails is carried out in the following order:

first of all, you will need to cut off the head and paws;
the skin turns up and begins to tighten on the side of the hind legs (if it is difficult to move away from the meat, you should use a knife);
removal of films located on top of the muscles;
washing the rabbit from accumulated blood.

The carcass is cut quite simply:

first the hind legs are separated;
then the forelimbs are cut off;
the body is divided into equal portions, parallel to the ribs.

To cook meat deliciously, it is advisable to soak or marinate it: even if wild rabbit in sour cream is served at the table, it must first be left in the refrigerator for a day.

Basic cooking recipes

The meat of this animal is usually suitable for any type of dish. The rabbit is fried, baked, and also stewed and made into soup based on it.

Its meat is similar to turkey both in fiber structure and dietary properties.

Culinary publications offer not only recipes that differ in the method of preparation, but also in the composition of spices, as well as in the liquid for pre-soaking.

How to cook rabbit in sour cream

This method is the simplest. Wild rabbit in sour cream will require preliminary preparation. To get rid of the smell of game and make the meat softer, you will need to keep it in the marinade for 24 hours. It is prepared using vinegar (add 1 tablespoon for every liter of water used).

For this dish you will need the following:

1 carcass divided into portions;
0.5 kg sour cream;
1 large onion;
1 carrot larger than average;
refined sunflower or olive oil;
1 head of garlic;
spices to taste.

Before preparing a rabbit in this way, about an hour before starting, you need to remove the meat from the marinade, coat it with pepper, salt and crushed garlic and place it again in the container with the solution. It will absorb all the listed ingredients and acquire the appropriate taste.

The cooking procedure itself consists of the following steps.

Initial frying in a pan. You should turn on the stove at maximum power, add oil and wait until a golden brown crust appears on the meat. Next, the pieces are turned over and the meat should be lightly fried on the other side.
The rabbit is removed from the frying pan, and coarsely grated carrots and onions cut into half rings are placed in its place. They are also fried.
The meat is placed at the bottom of the pan, topped with vegetables from the frying pan and poured with sour cream. The contents are quickly brought to a boil under the lid, after which the stove must be turned to the lowest power and the meat simmered for 40 minutes.

The resulting rabbit in sour cream will be a pleasant part of any meal.

How to cook a rabbit in the oven

If the owners want to pleasantly surprise guests on the occasion of any holiday, a carcass cooked in the oven is suitable. Since cooking a rabbit deliciously will not be enough, and in honor of the celebration you will also need a visual effect, it should be marinated and cooked whole. In addition to the prepared carcass, you will need the following.

300 g sour cream or mayonnaise to make the meat soft.
Pepper, salt and a set of spices are added to taste.
A few sprigs of rosemary. You can use other greens too.
Refined vegetable oil to prevent burning.

When all the ingredients have been collected, you can start cooking.

The rabbit is placed in a vinegar solution (add 1 tablespoon per 1 liter of water) and is kept in the refrigerator for 24 hours.

The carcass is removed from the liquid in which it has lain for a day and wiped with paper napkins or towels. Next, you should apply salt to the back, sides and inside of the rabbit, lubricating it.
Spices are mixed with mayonnaise in a separate plate and herbs (rosemary and other selected herbs) are added there. The resulting sauce is evenly applied to the carcass on each side.
Next, the rabbit is placed on a baking sheet, previously greased with oil, completely covered with cling film and placed in the refrigerator for 2-3 hours.
The meat that has absorbed the sauce is placed in the oven, which is heated to 200 degrees.
When the carcass is covered golden brown crust, the dish will be ready.

This is one of the least complicated ways to prepare such meat. Rabbit dishes in the oven are also prepared using more exotic methods. An example is a carcass baked whole in bacon.

Cooking rabbit in a slow cooker

Along with the advent of these kitchen devices, the number of recipes for rabbit dishes has also increased. An additional advantage of using multicookers is the ability to cook meat along with a side dish. An interesting recipe for rabbit with potatoes and champignons. For 4 servings you will need the following ingredients.

The cooking process will consist of the following steps.

Pre-chopped and pickled wild rabbit will need to be washed and dried.
While the water is draining from it, you can cut the potatoes and onions into squares, and also coarsely grate the carrots.
Thoroughly washed mushrooms need to be peeled and cut into slices.
Oil is poured into the multicooker operating in frying mode and the onions and carrots are placed.
After frying, the meat is placed in the bowl until a golden crust forms on it.
Next, mushrooms and potatoes are placed in the multicooker and the entire contents are filled with water.
The appliance is set to extinguishing mode for an hour and a half.

After this time, the rabbit will be ready. The process of extinguishing it is simple and easy.

The examples given are only a small part of the accumulated experience in preparing the meat of this wild animal. There are also combined methods. Often the rabbit is baked in the oven and the recipe for its preparation involves the use of sour cream, typical for stewing on the stove.