Cooking rabbit dishes. What can you cook from rabbit? Simple homemade rabbit recipes

The phrase that rabbit meat is considered dry meat, and only true masters can cook it correctly, is a myth. It's worth just trying.
How to cook a rabbit in the oven? The same as chicken: stew, boil, fry, bake, prepare rolls, stews. The oven version is used more often, since the meat does not lose its beneficial properties and reveals a unique taste.

Rabbit meat is a dish of royal tables. And it is no coincidence, since it is saturated with proteins with a minimum amount of fat. Doctors prescribe diets with rabbit meat on the menu. Complementary feeding for infants begins with the introduction of a dietary product.
Before cooking, soak the rabbit meat in dairy products or light alcohol. Water will also do. Grease old meat with mustard before cooking. It is permissible to cook a young carcass immediately.
The result will be faster if you chop the carcass into parts. You can cook the pieces together with rice, potatoes, and mixed vegetables.
The rear part of the animal is more valued for its meatiness, taste and uniformity.
A baking sleeve or foil will protect the meat from dryness. Lard or bacon is also used.

The secret and irreplaceable friend of a specific meat product is herbs. The ones you like will do. You can sprinkle the rabbit meat with aromas in advance or during cooking. It depends on what result you want to achieve.

Rabbit in the oven, stuffed with lard

All recipes for cooking rabbit are good, but with lard it’s a win-win option. This is a dish done right, juicy and rich.

Rabbit carcass
Lard – 100 grams
Sour cream – 3 tbsp.
1 carrot and onion each
Seasonings: herbs, garlic, salt

We stuff the belly of the animal with lard and place it on a baking sheet.
Coat with a pre-prepared sour cream mixture of crushed garlic and salt.
Place in the oven at medium temperature and determine readiness by sight. In the process, juice will be released, which we pour on top of the dish.
The last step is to give it an appetizing look. Chopped parsley or dill can help.
It is preferable to bake in the oven in a sleeve: it will be juicy and aromatic. In foil is another option that won’t let you down. The foil will prevent the juice that accumulates from below from leaking out. As an addition, pre-cooked potatoes are suitable.

Rabbit with potatoes and mushrooms

Rabbit meat according to this recipe is often cooked in the oven with potatoes, but when stewed it gets a special flavor.

Carcass cut into parts
Half a liter of broth
Mushrooms – 300 grams
A glass of full-fat sour cream
Fresh onion feathers
Potatoes – 4 pcs.
Spices and salt

Fry the meat pieces in a frying pan.
In the same oil we fry the onions. When the golden color appears, pour the broth into the vegetable sauté and simmer.
Place rabbit meat into the boiling mixture, add spices and salt. We also send mushrooms here. We continue to simmer under the lid for at least an hour.
We use fresh or defrosted mushrooms. The right choice would be white or champignons that do not require long-term heat treatment.
Closer to readiness, add potato wedges and dairy product. Leave on low heat until the potato pieces are soft. Turn it off and let it brew. When serving, sprinkle with chopped onion feathers.

Baked rabbit in the oven with mushrooms in sour cream sauce

Rabbit carcass
2-3 onions
400 grams of champignons
Sour cream – 400 grams
Vegetable oil
Soy sauce for marinade
Spices: garlic, dill, pepper, salt

We cut the carcass into portions and keep it in soy sauce for half an hour. Do not add salt, immediately place in boiling oil and fry until crusty.
Fry the mushroom halves separately in oil, do not add salt, otherwise the juice will begin to release.
You need a lot of onion rings, don’t regret it, chop them up. We also fry separately.
In a heat-resistant bowl, spread the layer of vegetables and mushrooms. Place the rabbit meat on top and sprinkle with the rest of the side dish. Pour some water and wrap it with a thin metal sheet.
You need to simmer the dish for about an hour to get it in its own juice.

Rabbit baked in the oven in wine

Rabbit meat – 2-3 kg.
Red wine – 2-3 glasses
Olive oil
Balsamic vinegar – 20 ml.
Lemon juice – 1 tbsp. l.
Bulb
Parsley
Oregano - small spoon
Ground pepper and salt

To allow the rabbit to languish in its own juices, the carcass is cooked in foil,
We combine the spices and spread them inside and out.
We also combine the liquid ingredients, mix and pour over the meat.
We cover the rabbit inside and outside with onion circles.
The heat will evaporate the liquid, thickening it into a sweet, spicy gourmet sauce. The dish is ready when the meat is covered with a crust.

Baked rabbit in the oven with apples

Rabbit meat - more than 1.5 kg.
2 carrots and onions
Glass of white wine or wine vinegar
3 apples (preferably sour)
Raisins – 2 handfuls
Spices and salt

To soak the rabbit meat better, cut the carcass into pieces, marinate it in chopped onion rings and wine and remember thoroughly. This way the marinade will be absorbed better. Add spices: oregano, thyme, dry parsley.
The next ingredient is carrots, cut into circles, pour into the meat marinade.
Add raisins (or other dried fruits) last. Let it sit for an hour. During this time, the juice will release and nourish the added ingredients.
Take a baking dish with a lid. It is important that the marinade does not evaporate, but covers the meat and vegetable side dish. If there is no lid, cover with foil.
We cover the edges of the workpiece with slices of sour apples and put it in the heat. When the meat is soft and falling apart, the dish is ready.

Baked rabbit in sour cream

Rabbit baked in sour cream differs from stewed rabbit. Stewing makes the meat soft, and the heat makes it juicy and elastic with a subtle aroma of prunes. To cook a rabbit in the oven you need:

2 kg. rabbit meat
Carrot
Bulb
Half a glass of prunes
2-3 cloves of garlic
Half a liter of sour cream
Pepper and salt

We do the same as with chicken: divide into portions, rub in garlic.
Fry the marinated rabbit meat until brownish.
At the same time, saute the onion and carrot cubes. Place the workpiece in an oven dish, cover with a vegetable coat, prunes and grease with a fermented milk product. To prevent the dish from coming out dry, add water and cover the top with foil. Baking time – 40 minutes.

How to cook rabbit with olives

Rabbit meat, at least a kilogram
1 can of olives
Bacon – 150 grams
2 onions
3 cloves garlic
Thyme, parsley, bay leaf
300 ml. dry white wine
1 tbsp. cognac
1 tbsp. flour
4 tbsp. l. olive oil
Black pepper and salt

Preparation of products: divide the dietary product into portions, cut the bacon and onion. Grind the garlic cloves and parsley separately.
Fry the meat pieces in boiling olive oil until half cooked. In a separate frying pan, fry the onion and bacon.
Combine the meat and the roast and continue to simmer together.
Sprinkle with cognac, set on fire so that the meat is engulfed in fire for a few seconds.
Add the remaining ingredients, pour in the wine diluted with water, add olives, spices and bay leaves. Simmer for at least 40 minutes.
To make the sauce thicker, add water mixed with a spoonful of flour.
When serving, dilute the hearty dish with chopped vegetables or salad mix.

Rabbit in the oven in marinade

Rabbit meat
Bulb
Garlic – 2-3 cloves
Vegetable oil
Bay leaf, cloves, turmeric
Chili pepper – 1 pc.
Balsamic vinegar - 4 tbsp.
Mint, tarragon – 1 tsp.
Rice – 200 grams

Chop the onion feathers coarsely and the hot pepper finely. Stir in balsamic vinegar and vegetable oil.
Prepare a water-based marinade: dissolve pieces of cloves and bay leaves, squeeze in garlic, add tarragon and mint.
Place the meat in the spicy marinade to soak for 1-2 hours.
Fry the cereal on the stove, adding color with turmeric. Then pour in the liquid from the filter and evaporate until the rice swells.
Combine in a heatproof bowl. There is rabbit meat in the center, rice along the edges, and cover with a lid on top so that the heat does not dry it out. You can eat in about an hour.

Rabbit in the oven with vegetables

Rabbit meat
0.5 kg potatoes
2 onions
Mustard – 2 tbsp.
1 carrot
1 bell pepper
2 eggplants
Vegetable oil
Bay leaf, ground pepper, fresh parsley, salt to taste.

In order to save time, we soak it in a quick way: coat the pieces of rabbit meat with mustard.
We cut vegetables: potatoes, eggplants, peppers - into strips, carrots into circles, onion rings.
In a heat-resistant sleeve, place the rabbit meat in the center, and surround it with vegetables, sprinkle with bay leaves. We pierce the bag in several places to allow steam to escape.
Fry in a bag until golden brown.

Rabbit in the oven with cream

Rabbit carcass
130 grams of celery
1 carrot
1 onion
Leek – 70 grams
1 liter of cream
Dry white wine – 150 grams
Olive oil
Thyme sprigs
Bay leaf, salt, pepper

Rub the rabbit pieces with a mixture of spices and butter.
We make vegetable slicing: cut carrots, onions, leeks, celery into large squares. First, cook the meat base until golden brown over high heat in a frying pan. Afterwards we put it in a special frying dish.
We continue to saute the vegetables on the stove. When fried, add to the rabbit meat.
Pour wine over the mixture, add bay leaves and add cream.
Place in a hot oven to simmer the dish over low heat. The result is a delicate, aromatic, creamy dish.

Whole baked holiday rabbit in the oven

Each of the recipes given above claims to be on the holiday table. The following recipe will captivate guests with its simplicity and taste.
What you will need:

Rabbit - 1 pc.
Bacon – 350 grams
2 kg. potatoes
Vegetable oil – 100 grams
Salt and rosemary sprigs

How to cook:

Potatoes are a side dish. We cut it into large slices.
If you don’t have bacon, take salted lard and cut it into thin slices to wrap around the carcass. We start with the limbs: we wrap the paws overlapping, then the middle, securing the edges from the bottom. So the rabbit is entirely under the sebaceous membrane. Place the potatoes with their backs up and bake in the oven at 200 degrees.
Turn the card over to bake without touching the meat. When baked, turn off the heat and leave to “reach” the desired state.
Meat, potatoes and rosemary - a festive combination on the festive table!

Rabbit meat is an appetizing product (with low calorie content), dishes from which are popular with adults and children. It is suitable for a holiday menu and helps to diversify the everyday. Rabbit meat contains a large amount of useful microelements and has almost no veins or fat. Using recipes with step-by-step photos, it’s easy to learn how to cook rabbit quickly and tasty.

Rabbit in spicy sour cream sauce

The garlic in the sauce adds a piquant flavor to the dish.

Ingredients:

rabbit (1 medium carcass);
wheat flour (4 tbsp.);
sour cream 20% fat (200 g);
butter (100 g);
onions (2 pcs.);
garlic (2–4 cloves);
dried bay leaf (2 pcs.);
drinking water (0.5 l);
mixture of peppers (1 tsp);
salt (to taste).

Preparation:

Cut the rabbit carcass into medium-sized pieces, rinse and dry them. Place in a clean, dry container, season with salt and pepper mixture and stir. Finely chop the onions, squeeze out the garlic using a special press.
Roll the meat slices in flour (each separately) and fry in a frying pan in hot oil for 5–7 minutes. until a delicious golden brown crust forms. Then place the fried meat in the pan.
In an empty frying pan, sauté the onion (2-3 minutes), pour 0.5 liters of cold drinking water over it and stir. Pour the resulting mixture over the meat and simmer for 30–40 minutes. over low heat. Then add sour cream, add a little water (so that the sauce covers the rabbit pieces), bay leaf and leave for 10 minutes. simmer over low heat.
After stewing, add garlic squeezed through a press, stir and cook for 10-15 minutes. keep covered before serving.
A suitable side dish is stewed vegetables, pasta, mashed potatoes, etc.

Baked rabbit with apples

This simple recipe in the photo shows how to quickly cook delicious rabbit with apples.

Ingredients:

rabbit meat (about 2 kg);
sweet and sour apples (2 pcs.);
classic soy sauce (2 tbsp);
liquid honey (1 tbsp);
1/4 lemon;
spices (any suitable for meat dishes).

Preparation:

Cut the carcass into medium-sized pieces, rinse and dry. Pour honey on top, squeeze out the juice from 1/4 lemon, sprinkle with spices, add sliced apples (cut out the seeds), soy sauce and mix thoroughly.
Cover the container with meat with a lid or wrap it in film and put it in the refrigerator for 1 hour to marinate.
Simmer the marinated rabbit in a preheated oven for 30-40 minutes. at a temperature of 180 degrees.
The finished dish can be served with baked apples or a more hearty side dish (mashed potatoes or vegetables will do).

Rabbit in mustard wine sauce

The photo for this recipe shows in detail how to quickly and deliciously cook rabbit in mustard-wine sauce. The dish turns out nourishing and flavorful.

Ingredients:

rabbit (1 medium carcass);
onion (1 pc.);
carrots (2 pcs.);
bacon (100 g);
dry white wine (500 ml);
mustard with Dijon grains (2 tbsp.);
garlic (2 cloves);
olive oil (2 tbsp);
granulated sugar (1 tbsp.);
salt, ground black pepper (to taste).

Preparation:

Cut the rabbit into slices, rinse under running water, dry with paper towels and brush with Dijon mustard.
Finely chop the onion and garlic cloves by hand or using a food processor, cut the carrots into slices, and cut the bacon into thin strips.
Fry the meat in a deep frying pan (or in a saucepan) in heated olive oil until golden brown and transfer to a clean plate. Fry bacon and vegetables, stirring, in a frying pan for 5 minutes. Then add sugar, add salt, pepper, bay leaf and mix.
Add rabbit meat to the vegetable mixture, add water and wine, wait until the mixture boils and simmer for 1.5 hours, covered, over low heat.
The finished dish goes well with rice or potatoes.

Spicy rabbit in honey mustard sauce

To quickly prepare a delicious spicy rabbit according to a recipe with step-by-step photos, you need to choose the meat of a young animal (then it will be tender, juicy, and without an unpleasant odor).

Ingredients:

rabbit carcass (up to 1 kg);
drinking water (150 ml);
garlic (2 cloves);
bacon (50 g);
liquid honey (1 tbsp);
shallots (2 pcs.);
Dijon mustard, beans (1 tbsp.);
regular mustard, not very spicy (1 tbsp.);
olive oil (2 tbsp);
white wine vinegar (1 tbsp);
butter (1 tbsp);
dry white wine (100 ml);
chili pepper and ground black pepper (1 pinch each);
rosemary (1 sprig);
salt and fresh parsley, finely chopped (to taste).

Preparation:

Cut the carcass, rinse under running water and dry with a paper towel. Place the resulting pieces in a clean, dry bowl, sprinkle with olive oil and vinegar, salt, sprinkle with spices and leave to marinate in the refrigerator for 30 minutes.
Cut the bacon into small cubes, finely chop the onion and garlic. Fry the rabbit meat on both sides until a golden brown crust forms over high heat in a frying pan with melted butter and transfer to a heat-resistant container.
Place the bacon in the frying pan in which the meat was fried and lightly fry. Add garlic, finely chopped rosemary sprig and garlic and fry for 2-3 minutes.
Pour wine into the pan with bacon and wait until the liquid has evaporated by half. Add honey, drinking water, mustard, salt, pepper and bring the mixture to a boil. Pour the resulting sauce into the mold with the rabbit, cover with foil and bake in an oven preheated to 180 degrees for 1.5 hours. Then remove the foil and bake the meat for another 10-15 minutes. until a golden brown crust forms.
Serve the dish sprinkled with fresh finely chopped parsley.

Cream soup with rabbit and pumpkin

Using a recipe with step-by-step photos, you can quickly prepare a healthy and tasty puree soup from rabbit. This tender first course will be a good alternative to classic chicken broth, pea soup or borscht.

Ingredients:

rabbit meat (300 g);
drinking water (2–3 l);
potatoes (3–4 pcs.);
pumpkin (500 g);
carrots (2 pcs.);
onion (1 pc.);
bell pepper, large, fleshy (1 pc.);
garlic (3-4 cloves);
salt, black peppercorns, dried bay leaf, etc. (to taste).

Preparation:

Rinse the meat and dry with a paper towel. Wash and peel the vegetables.
Place small slices of rabbit meat in boiling water.
Cut potatoes, pumpkin and carrots into large slices, add to the meat broth, season with spices and cook for 10-15 minutes.
Finely chop the onion, garlic and bell pepper. Add onion and pepper to the broth and boil for 2 minutes.
Once cooking is complete, remove the meat, bay leaf and peppercorns from the pan. Using an immersion blender, puree the vegetables in the broth to a puree consistency. Add rabbit meat and finely chopped garlic to the pan and simmer for 2-3 minutes. over low heat.
Can be served sprinkled with fresh finely chopped herbs.

Rabbit cutlets

If you want to treat yourself to cutlets without harming your figure, then it is advisable to use rabbit meat to prepare them. Following the recipe with step-by-step photos, you can quickly prepare delicious rabbit cutlets. They will be a good addition to any side dish.

Ingredients:

rabbit meat (600 g);
onion (1 pc.);
white bread pulp (100 g);
chicken eggs (3 pcs.);
milk or drinking water (100 ml);
butter (70 g);
salt, spices (to taste).

Preparation:

Place the wheat bread pulp in a bowl with milk or water, mash it with a fork and leave for a while to soak it up.
Peel the onion and finely chop or chop using a special attachment in a food processor.
Cut the rabbit meat into pieces and grind in a meat grinder. Mix the resulting minced meat, finely chopped onion and softened bread and grind the mixture again in a meat grinder.
Melt the butter in a water bath and pour into the minced meat. Add eggs, salt and spices to taste and mix thoroughly.
Form cutlets from the resulting minced meat (the minced meat will not stick to your hands and the cutlets will be more accurately shaped if your hands are moistened with clean water) and fry them in a frying pan with hot oil on both sides until a golden, appetizing crust forms.

Rabbit stew (cooked in a slow cooker)

Rabbit stew

Using a multicooker, you can prepare delicious dishes without wasting time and effort. Just select the appropriate cooking mode and turn on the timer. Cooking a delicious rabbit stew in a slow cooker using a recipe with step-by-step photos will be quick and easy.

Ingredients:

rabbit meat (0.5 kg);
potatoes (2 pcs.);
onion (1 pc.);
carrots (1 pc.);
sour cream 20% fat (100 g);
dried bay leaf (1 pc.);
spices for meat (to taste).

Preparation:

Sprinkle the meat with vinegar and leave to marinate in the refrigerator for 4-5 hours. Then place in the multicooker bowl and cook for 1 hour, setting the “Baking” mode.
Cut onions and potatoes into small cubes, carrots into strips. After 30 min. bake the meat, add vegetables to it and leave to simmer for 30 minutes. Then mix the ingredients thoroughly.
In a clean, dry container, mix sour cream, meat spices and bay leaf. Pour the sauce over the stew at the end of the cooking cycle and turn on the “Stew” mode, setting the timer for 15-20 minutes.
Cut the potatoes into slices, steam them and mix with the rest of the ingredients in the multicooker bowl.
The dish turns out satisfying, but not greasy and looks appetizing.

Rabbit meat is a valuable dietary product that nutritionists recommend that even children consume. The composition and structure of muscle fibers allows it to be absorbed very quickly. This gives the rabbit the palm among all varieties of meat products. Rabbit meat is highly prized throughout 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 it 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 product. Protein is absorbed by the human body by 90%. The content of minerals and trace elements in meat is very high - iron, cadmium, selenium, phosphorus, calcium, magnesium, sulfur, fluorine, molybdenum. The product is also saturated with B vitamins. Doctors recommend rabbit meat for people with stomach and liver diseases, allergies and hypertension.

Secrets of cooking rabbit meat

Despite raising animals on farms, the meat has a specific aroma of game. This type of meat is not to everyone's taste. Although there is nothing unpleasant about 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.

The rabbit should be marinated

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

White wine makes 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 special tenderness and piquancy. In this situation, no additional soaking or rinsing is required.

In other situations, especially if cream, sour cream or olive oil is used for marinating, soaking the meat for two to three hours is required. Preparing the marinade is very simple. Take a small amount of the selected product, salt and pepper. Then coat the meat with the resulting mixture and let it soak for 2-3 hours.

To give the meat aroma and fresh taste, spices are added to the dish - oregano, rosemary, basil, lemon, dill. Tender meat is cooked for no more than an hour, as then its taste and usefulness are lost. The best and fastest option is to cook the 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 housewife 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, fill it with water so as to cover all the meat. Leave alone for an hour to an hour and a half. During this period, the specific smell of game will disappear and blood will come out of the fibers. After this, the pieces are taken out of the water and allowed to drain, dried on a paper towel.

Garlic cut into slices is stuffed into meat, as for homemade boiled pork. Rub the pieces with a mixture of peppers and salt. Place it in the refrigerator to soak in its own juice for a couple of hours. The next stage is to fry the rabbit over high heat with butter until a crust forms.
The fried pieces are placed in a deep roasting pan, for example, in a casserole dish. Pour in sour cream diluted with a glass of water. Salt and pepper the sauce, add the remaining chopped garlic. Cover the roasting pan with a lid and place in an oven preheated to 200 degrees for 60 minutes.

The dish is served with new potatoes and dill. Any side dish can be used, but this one is especially good.

To prepare this most delicate dish, take the following products:

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

The meat is washed and cut into portions and placed in a bowl. Mix them with onions, 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. Cover with a lid and place the pan in the cold overnight to marinate.

The next day, the rabbit pieces are placed in a baking dish greased with oil. Place in the oven at a temperature of about 200 degrees for 15 minutes. Afterwards, remove the mold, turn the meat over and bake again for 15 minutes.

Pour in the remaining marinade liquid and simmer until the rabbit becomes soft. You can come up with any side dish. 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;
onions – 2 pcs.;
3 cloves of garlic;
bay leaf – 2 pcs.;
various peppers, salt, seasonings.

The preparation procedure is extremely simple:

The carcass is cut into pieces.
Rinse the meat.
Dry with paper towels.
Fry in hot oil, dipping all the pieces in flour.
Chop the onion and grate the garlic on a fine grater.
The meat is transferred to a saucepan.
Simmer the onion for 5 minutes in the same oil where the meat was fried.
Pour a couple of glasses of water into the stewpan with the rabbit, put the onion in there, and simmer for 40 minutes.
Open the lid, add sour cream, seasonings and bay leaf to the meat and onions. Simmer for 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, garnishing the dish with sprigs of herbs.

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 mustard;
pepper and salt.

The washed rabbit is sprinkled with salt and pepper. Place on a baking sheet with the back facing up. Grease the baking tray with oil in advance. The back of the carcass is greased with mustard and put in the oven for 20 minutes. The temperature inside the oven should be about 160 degrees.

Meanwhile, the potatoes are peeled, cut into large pieces, and salted. After 20 minutes, take out the baking sheet, turn the rabbit over, coat the belly with mustard. The potatoes are laid out around the carcass and put back in the oven for another 15-20 minutes.

Take out the baking sheet again, pour sour cream over the rabbit and potatoes and put it back into the oven for 10 minutes.
At the end of cooking, the whole rabbit is placed on a wide dish, potatoes are beautifully placed around it, decorated with branches of greenery and served hot.

A multicooker 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 rabbit.

To prepare this most delicate dish you need simple ingredients:

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

The meat is cut into small pieces and washed well in running water. Place in a container and fill with milk. Leave to soak 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 is completed, the pieces of meat are washed and placed in a colander to drain the liquid. Pour a little vegetable oil into the multicooker container and turn on the “Frying” mode. Fry the rabbit pieces in hot oil until golden brown. Pour some water there, add pepper and salt. Set the “Stew” mode on the multicooker panel and simmer for about 40 minutes until soft.

Now prepare the mushroom gravy. 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. Boil everything thoroughly and simmer until done. The rabbit is poured with the prepared sauce and placed on the table, accompanied by your favorite side dish.

This dish is prepared almost in a hurry if the meat has been 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 placed to soak in water for 5-10 hours (can be placed in the refrigerator overnight). Then the meat is washed. Take the onion, peel it and chop it quite large. Then chop the tomatoes just as coarsely. 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 added. Cook until soft. As a side dish, it is good to serve fried strips of potatoes, pasta or buckwheat porridge. This rabbit is especially good with snow-white boiled fluffy rice.

Rabbit in the sleeve with potatoes and onions

This recipe is designed to maximize flavor and vitamin retention. The rabbit cut into pieces is marinated in any convenient way to your taste. Then the pieces of meat are lightly fried. Potatoes are peeled, cut into large pieces, salted and peppered. The onion is also peeled and cut into rings.
Take a baking sleeve and carefully, evenly place the ingredients into the bag. Bake in the oven for about 60 minutes so that the potatoes have time to fully bake.

A dish that will not leave the most sophisticated gourmet indifferent. It is very simple to prepare. The carcass is cut up and soaked in wine vinegar. Pieces of meat are fried, sprinkled with spices. Then the products are placed in layers in an oiled casserole dish in the following order:

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

Bake the dish in the oven at 180 degrees for 40 minutes. Boiled new potatoes, mashed potatoes, white rice or coarsely chopped fresh vegetables are suitable as a side dish.

Rabbit meat is a product from which you can prepare a wide variety of dishes for everyone. Don't pass by the counters with this amazing product, diversify your menu with rabbit dishes.

Video recipes for cooking rabbit

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

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

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

How to buy fresh rabbit and not get poisoned by it? Take our helpful shopping tips into account:

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

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

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

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

How to easily cook delicious rabbit in the oven

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

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

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

Oregano, basil and thyme are excellent spices.

Ingredients:

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

Cooking time: 90 minutes.

Calories: 186 calories.

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

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

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

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

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

Time: 1 hour 20 minutes.

Calories: 190 calories.

Rabbit stewed in its own juice with sour cream and mushrooms

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

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

Products:

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

Time required: 2.5 hours.

Calorie content: 200 calories.

Non-standard recipes

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

Rabbit stewed in beer

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

Products:

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

Cooking time: 120 minutes.

Calorie content: 250 calories.

Roast rabbit in a slow cooker

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

Ingredients:

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

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

Calorie content: 150 calories.

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

Liver paste

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

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

Making pate at home is very simple and quick.

Products:

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

Time required: 1 hour.

Calorie content: 170 kcal.

Bon appetit!

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

Many nutritionists claim that red meat is unhealthy. Well, let's eat rabbit! The meat of this animal is tender and light on the stomach. But cooking a domestic hare also has its secrets. Rabbit meat needs to be pre-marinated. This will make the dish more flavorful. The meat will no longer be stringy if it is stewed and then poured with sauce in the final phase. These two basic rules allow you to endlessly experiment with marinades and gravies. In addition, rabbit harmonizes well with those products that beef or pork are at odds with. It can be prepared with cabbage, pumpkin, oranges, champagne, apples or pineapples. In this article you will learn how to prepare delicious rabbit dishes. With photos and step-by-step recipes, you will definitely succeed.

Rabbit in Alsatian

In a bowl, mix a pinch of salt, pepper, half a teaspoon of tarragon and mustard powder. We cut the rabbit carcass into portions and rub it with these spices. Now let's get to the vegetables: chop the onion, carrots, garlic clove and parsley root. In a saucepan, dilute 40 grams of butter and fry the pieces of meat until golden. Place them on a plate. And throw vegetables into the pan. Sprinkle them with paprika and a tablespoon of flour. Fry over high heat. Return the meat to the saucepan. Many rabbit dishes are stewed with the addition of wine. We will also follow this tradition. Pour in 125 milliliters of dry white wine and a glass of broth. Simmer for about a quarter of an hour under the lid and another 10 minutes without it. Separately, fry 200 grams of fresh champignons in butter. When the liquid from them has completely evaporated, fish out pieces of meat from the saucepan and add it to the mushrooms. Strain the sauce and mix it with half a glass of heavy cream. Many rabbit recipes suggest making them with bechamel. In principle, any white or mustard sauce will do.

Stew in French

We cut a kilogram rabbit carcass into pieces, which we lightly fry in butter. Place the meat in a deep frying pan or roasting pan. Pour water so that it completely covers the pieces. Add parsley, thyme, chopped onion, cloves, pepper and salt. Cover with a lid and simmer for about a quarter of an hour. Some rabbit dishes are usually served with egg sauce. It's easy to do. Place two tablespoons of butter in a frying pan, and when it melts, add 30 grams of flour. Stir and pour in the broth obtained from stewing the rabbit. Bring this sauce base to a boil. In another container, mix chopped lemon (not juice, but pulp), egg yolk and sour cream. Combine the two liquids and mix. Pour the sauce over the rabbit.

Meat with nuts

Stewed rabbit dishes can be varied not only with sauces. We offer this recipe. Fry pieces of meat (a kilogram), put them in a saucepan, add 200 grams of ground hazelnuts or almonds and two finely chopped onions. Simmer, adding water as needed. When the rabbit is soft, season with salt. In a frying pan, fry a spoonful of flour in butter. Add a glass of cream or sour cream. Squeeze lemon juice. Pour this sauce over the rabbit with nuts and boil everything thoroughly. Serve sprinkled with fresh chopped herbs.

This unit allows you not only to quickly stew meat, but also without spending a lot of effort. In addition, using a multicooker you can prepare a side dish at the same time. We suggest you stew the rabbit with prunes and mustard-garlic sauce. Soak one hundred grams of dried fruits without seeds. Cut the meat, throw it into the multicooker bowl along with two tablespoons of vegetable oil. Turn on the “Frying” mode for half an hour. During this time, cut the onion into half rings and the carrots into strips. Add vegetables to the meat and continue frying for another ten minutes. Now pour water into the bowl so that it covers the rabbit by two-thirds. Add a large spoon of ketchup and sour cream, a small spoon of ready-made mustard. Season the dish with pepper, salt, spices and herbs to taste. Squeeze out a clove of garlic. Set the “Quenching” mode. This is the sequence in which all rabbit dishes are prepared in a slow cooker. The “Frying” program will ensure the pieces are golden, and the “Stewing” program will soften the meat.

Chowder with rice

Did you know that you can also prepare first courses from rabbit? Recipes offer us options for various soups, both clear and thick. We suggest you make some stew. It doesn’t need a lot of meat - only 300 grams. Rice will add richness to the dish. It is boiled separately (at the rate of half a glass of cereal per one and a half cups of water). We cut the rabbit into pieces. Fry them in butter until golden, about 15 minutes. Grate carrots and small celery. Add root vegetables to the meat. Fry for another 10 minutes. Sprinkle with paprika (a teaspoon with a forelock). Leave in the pan for another three minutes, stirring. Put everything into a saucepan. Fill in 600-700 milliliters of water. We put it on fire. When the stew boils, add salt and add two peppercorns. Reduce heat and cook for about 45 minutes. The first rabbit dishes can be made from unmarketable parts, leaving the best ones - the back and hind legs - for the second.

We cut the carcass into pieces and put them in a deep bowl. Sprinkle with meat seasoning and add onion rings. Pour in kefir until the meat is completely submerged. Cover the bowl and put it in the refrigerator overnight. In the morning, pour in half a glass of not very spicy mustard, stir, leave for another quarter of an hour, but no longer in the refrigerator. Preheat the oven to 200 degrees, transfer the meat to a form greased with vegetable oil. Bake for a quarter of an hour, turn the rabbit over, and then cook for the same amount of time.