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What to cook with rabbit meat. How to cook a rabbit at home - secrets of preparing rabbit dishes

Rabbit dishes rarely appear on our table, and, according to nutritionists, this is in vain! Rabbit meat is not only tasty, it is perfectly digestible, does not overload the stomach, it contains many vitamins and microelements, little fat and cholesterol, which makes it an ideal product for dietary nutrition. It is especially suitable for those on a protein diet. Doctors also recommend eating rabbit meat to prevent atherosclerosis and anemia for those who suffer from diseases of the gastrointestinal tract, allergies, hypertension, and diabetes.

The most delicious, tender and healthy meat is the meat of young rabbits. It is light in color, and the carcass weighs no more than a kilogram. “Old” animals have darker, brownish-pink, and tougher meat, so it is better to stew it - and the longer it simmers over low heat, the softer it will be. Before cooking, it is enough to soak young rabbit meat for an hour and a half in water with the addition of wine or apple cider vinegar (a teaspoon per liter of water) or white wine (a tablespoon per liter of water): this will help remove the characteristic smell. “Old” meat can be kept in milk for several hours - it will become softer.

Cooking rabbit meat is easy. It is suitable for cutlets, preparing dietary broths, frying, baking and, of course, stewing - dishes such as rabbit stew, goulash or roast turn out excellent! Since rabbit meat has a fairly neutral taste, you can endlessly experiment with different sauces, side dishes and additional ingredients. Rabbit meat is suitable for cooking julienne or pilaf. Prunes, dried apricots, dates, and various jams give the meat a very unusual taste. In Germany, rabbit is stewed in beer. In Italian Sicily - in white wine, with lemons and nuts. In France, they prepare rabbit soup with chestnuts, make fricassee of rabbit with vegetables, stew it with cognac, olives, garlic, rosemary, Dijon mustard, blue cheese or even snails, sometimes simmer it with onions, herbs, red wine and tomato paste - until melting consistency and dark brown. Malta has its own signature recipe - rabbit stewed with a lot of garlic in creamy or tomato sauce. In Greece, they like to cook stifado from rabbit - meat stewed in tomato sauce with a lot of onions. One of the most popular dishes of Catalan cuisine is rabbit stewed in white wine with mushrooms or chick peas. In another Spanish province - Andalusia - they prepare paella with rabbit and poultry meat, seafood and vegetables. In Valencia, hunting biscuits are made from rabbit meat, poultry and bread. And the Mexicans have a “drunken rabbit” - pulque stewed with cactus vodka and chili pepper. There are many recipes, from exotic to the simplest, and at the same time very tasty. Because even a rabbit stewed in sour cream or boiled with potatoes can turn out finger-licking!

For 6 persons: rabbit meat - 1.7 kg, wheat flour - 2 tbsp. l., garlic - 2 cloves, lemons - 1 pc., mustard - 1 tbsp. l., olives - 100 g, dry white wine - 250 ml, thyme - 1 tsp, rosemary, bay leaf, olive oil, salt, ground black pepper

Cut the rabbit meat into pieces. Slice the lemon, chop the garlic. Place meat, garlic, lemon, thyme, bay leaf and olive oil in a bowl. Leave for 4 hours. Roll the marinated meat in flour. Salt and pepper. Fry in oil until golden brown. Then put it in a mold, pour in the marinade with pieces of lemon and garlic, wine, and add mustard. Mix. Bake for 50 minutes at 160°C. 10 minutes before cooking, add olives and rosemary.

Calorie content per serving 426 kcal

Cooking time from 200 minutes

7 points

For 6 persons: rabbit meat - 2 kg, onions - 250 g, heavy cream - 120 ml, dry white wine - 120 ml, chicken broth - 250 ml, wheat flour - 30 g, garlic - 1 clove, parsley, thyme, vegetable oil, salt, ground black pepper

Chop the rabbit meat, dry it and fry in oil until golden brown. Post it. Fry chopped onions and garlic there. Add flour, wine, bring to a boil, pour in broth, add thyme, salt and pepper. Bring to a boil again, hold for 2 minutes, remove. Place the meat in the sauce, cover with a lid and place in the oven for 40 minutes at 180°C. Strain the sauce through a sieve, pour in the cream, and bring to a boil again. Combine sauce with meat. Serve with parsley.

Calorie content per serving 625 kcal

Cooking time from 120 minutes

Difficulty level on a 10-point scale 8 points

For 4 persons: rabbit liver - 600 g, onion - 1 pc., breadcrumbs - 1 tbsp. l., pears - 1 pc., butter - 50 g, parsley - a bunch, tomatoes - 3 pcs., greens, fennel seeds - 1 tbsp. l., vegetable oil, salt

Grind the fennel seeds in a mortar. Chop the onion and parsley. Combine crackers, fennel, salt, butter. Place onion mass, liver, a piece of butter, and salt on parchment paper. Wrap it up. Place the envelope on a baking sheet and place in the oven preheated to 200°C for 15 minutes. Slice the finished liver and serve with tomatoes, herbs and chopped pear.

Calorie content per serving 386 kcal

Cooking time from 40 minutes

Difficulty level on a 10-point scale 5 points

For 5 persons: rabbit meat - 1 kg, potatoes - 8 pcs., onions - 1 pc., carrots - 1 pc., rice - 0.5 cups, greens - a bunch, sour cream, vegetable oil, salt

Wash the rabbit meat, remove membranes, add water and cook until half cooked (30-40 minutes), descaling. Grate the carrots and cut the onion into cubes. Sauté them in oil. Rinse the rice. Cut the potatoes. Remove the meat, divide into pieces and return to the broth along with the potatoes. After boiling, add rice to the pan and cook until tender, stirring. At the end add onions, carrots and salt. Serve with sour cream, sprinkled with herbs.

Calorie content per serving 372 kcal

Cooking time from 80 minutes

Difficulty level on a 10-point scale 6 points

For 4 persons: rabbit meat - 1 kg, rice - 1.5 cups, sweet pepper - 2 pcs., onions - 1 pc., bacon - 100 g, white wine - 150 ml, tomato paste - 1 tsp, saffron - 1 tsp. l., bay leaf, cloves, olive oil, salt

Cut the rabbit meat, add water, add cloves, bay leaves, salt and cook for 35 minutes. Chop the onion and fry. Separate the meat from the bones and chop. Pour the saffron into the broth. Add the meat to the onions, add the pasta, pour in the broth with saffron, stir, add rice and salt. Pour in the wine, stir and pour the broth over everything. Reduce temperature, cover pan and cook for 20 minutes. Remove the skin from the pepper, chop the flesh and add to the paella. Keep everything on the fire for another minutes until the rice is ready.

Calorie content per serving 434 kcal

Cooking time from 90 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons: rabbit meat - 1.2 kg, veal liver - 150 g, champignons - 100 g, vinegar - 1 tsp, shallots - 2 pcs., sugar - a pinch, vegetable oil, salt, ground black pepper

Separate meat from bones. Spread the film and flatten the rabbit fillet on it to form one layer. Beat lightly. Chop the shallots and fry until golden brown. In the same frying pan, fry the chopped champignons and liver. Place onions, mushrooms and vinegar in a frying pan. Salt, pepper, add sugar. Keep for about 1-2 minutes on low heat. Cool the liver and cut into cubes, mix with mushrooms and onions. Place the filling on the fillet. Wrap in a roll and tie with thread. Bake for 60 minutes at 200°C. Can be served with cream sauce.

Calorie content per serving 401 kcal

Cooking time from 120 minutes

Difficulty level on a 10-point scale 9 points

For 6 persons: rabbit meat - 2 kg, carrots - 1 pc., onion - 1 pc., garlic - 1 clove, eggs - 2 pcs., potatoes - 1 pc., butter - 50 g, white bread - 3 pieces, milk - 200 ml, breadcrumbs, vegetable oil, salt, ground black pepper

Separate meat from bones. Place the butter in the freezer. Grind the meat in a meat grinder. Grate carrots, garlic, potatoes and onions. Then grind together with the minced meat in a meat grinder. Place in a bowl. Soften the bread in milk. Add eggs, salt and pepper to the minced meat. Knead the softened bread with your hands and put it in the minced meat. Grate the frozen butter there. Stir. Make cutlets, roll in breadcrumbs and fry in vegetable oil.

Calorie content per serving 274 kcal

Cooking time from 90 minutes

Difficulty level on a 10-point scale 7 points

For 5 persons: rabbit meat - 1 kg, wheat flour - 225 g, carrots - 2 pcs., onions - 2 pcs., butter - 125 g, milk - 1 tbsp. l., salt, ground black pepper

Chop butter (100 g) and mix with flour. Add salt and pour in ice water (2 tbsp). Knead the dough and chill for 20 minutes. Pour water over the rabbit meat, add onions, carrots, salt and boil. Remove all bones and chop the meat. Save the broth. Melt the butter in a frying pan and fry the rabbit, adding a little broth. Add chopped onions and carrots, pepper, salt, pour in broth (100 ml) and simmer for 15 minutes. Roll out the dough, divide into two parts. Place one on the bottom, top with the filling, cover with the second part. Make a cross on the dough. Place the pan in the oven for 30-40 minutes at 180°C.

Calorie content per serving 412 kcal

Cooking time from 120 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons: rabbit legs - 6 pcs., grain mustard - 3 tsp., Dijon mustard - 2 tsp., honey - 2 tbsp. l., chicken broth - 500 ml, parsley - a bunch, vegetable oil, salt, ground black pepper

Fry the rabbit meat in oil on all sides. Transfer to a fireproof dish. In a bowl, mix both types of mustard, chopped parsley and honey. Add broth (or water), salt, pepper. Pour the prepared sauce into the form with the meat. Bake for 60-80 minutes at 200°C.

During the process, the pieces need to be turned over several times. The sauce should reduce and thicken. Serve topped with sauce.

Calorie content per serving 355 kcal

Cooking time from 140 minutes

Difficulty level on a 10-point scale 8 points

For 6 persons: rabbit meat - 1.5 kg, flour - 2 tbsp. l., dry white wine - 500 ml, onions - 3 pcs., garlic - 2 cloves, sweet pepper - 2 pcs., chicken broth - 250 ml, rosemary, vegetable oil, salt, ground black pepper

Chop the rabbit meat, roll in flour and fry in oil on all sides. Transfer to pots. Bow and Bell pepper slice. Fry the onion in the same frying pan where the rabbit meat was fried. Transfer it to the meat, add crushed garlic, rosemary, pour in broth (or water) and wine, salt and pepper. Bring to a boil, cover and place in the oven for 70 minutes at 200°C. Fry the pepper. 20 minutes before the rabbit meat is ready, place it in a pot. Before serving, the meat can be removed from the bones and poured over the resulting sauce.

Calorie content per serving 420 kcal

Cooking time from 130 minutes

Difficulty level on a 10-point scale 8 points

Good afternoon, my dear readers! Today we'll talk about our favorite guest on our table - the rabbit. Its meat is dietary and very healthy. I'll tell you how to cook a dish like rabbit in a frying pan. It is perfect not only for the New Year's table, but also for a quiet family dinner. You can either fry it or stew it: it will be equally tasty.

Rabbit meat, cut into pieces, is fried for 40 minutes. It will take up to 1.5 - 2 hours to stew the dish. I recommend .

The carcass weighs on average about 1 kg. Larger specimens may have tough meat. The meat is completely lean and easily digested by the body and contains a lot of vitamins. And the dish itself turns out incredibly tender and juicy. A wide variety of sauces are suitable for such meat: simple tomato, exquisite creamy, sour cream with mushrooms, as well as wine sauce. This dish will decorate your table and diversify your usual menu.

Recipe for cooking fried rabbit in a frying pan

The recipe is extremely simple and there is nothing superfluous in it: just fried meat and a few spices. Both sunflower and olive oils are used for frying. The optimal balance of taste is achieved thanks to a mixture of vegetable and butter.

What you will need:

  • 1 rabbit carcass;
  • salt to taste;
  • 2 tbsp. sunflower oil;
  • about 20 g butter.

How to fry:

1. Cut the carcass into pieces and wash them under cold water. Dry them paper towels.

It is necessary to remove excess moisture from the meat so that the pieces are fried and not stewed.

2. Salt the pieces and mix well. Place them in a hot frying pan without oil and fry until golden brown, alternately on both sides.

3. After 5 - 6 minutes, add oil to the pan: sunflower and butter. Cover the pan with a lid.

4. Turn the heat to low and fry for about 40 minutes. Turn over every 8 to 10 minutes to ensure everything cooks evenly.

5. While cooking, baste the pieces with juice from time to time. This way they will turn out juicy and soft.

For the purity of taste, I can advise you not to add any spices other than salt during the frying process. Try serving the dish with a side dish of vegetables, potatoes or buckwheat. Believe that your family and friends will definitely appreciate this dish.

Rabbit in a frying pan, fried with onions and carrots

Here the pieces are first fried together with vegetables, and then stewed for a long time under the lid. The dish takes a decent amount of time to prepare, but it tastes great. Tender meat will fall off the bones easily, and the aroma of garlic and sweet pepper will complement the taste of rabbit meat. Try it on a free Saturday evening. I'm sure your family will be delighted!

Ingredients:

  • 1 medium rabbit;
  • 1 large onion;
  • 1 large carrot;
  • 1 bay leaf;
  • 1 large head of garlic;
  • a little salt;
  • sunflower oil for frying;
  • about 2 glasses of water;
  • a whisper of black pepper;
  • 4 – 5 peas of allspice;
  • a whisper of sweet red pepper.

How to cook:

1. Cut the carcass into pieces. Cut the onion into half rings. Cut the carrots into slices.

2. Fry the legs and fillets in a frying pan with heated sunflower oil on both sides, add a little salt. Decide for yourself how long to fry the pieces, but they should not be completely cooked.

3. After some time, remove the pieces from the pan and add the onion. Fry it for about 3 - 4 minutes. Add more oil to the pan if necessary.

4. After the specified time has passed, add carrots to the pan and fry for another 2 - 3 minutes.

5. Then place the fried pieces of meat into the pan. Add sweet pepper and mix everything.

6. Cut off the top of an unpeeled head of garlic. Place it in the middle of the contents of the pan, cut side down.

7. Pour water into the container. When the liquid in the pan boils, add bay leaf, salt, peppercorns and ground pepper. Add your favorite spices if desired.

8. Reduce heat to low and simmer the dish for at least 1.5 hours until the liquid has partially evaporated and is completely cooked.

You can add some spices to the dish to suit your taste. Dill and parsley, which many people dry for the winter, are perfect. You can also add a few prunes 5 - 10 minutes before cooking, which will add some sweetness to the meat.

Delicious rabbit stewed in a frying pan with mushrooms in sour cream sauce

Everything about this exquisite dish is perfect: delicate, balanced taste and appearance. Mushrooms and sour cream are a win-win combination that probably everyone likes. The aromas of such a roast will encourage everyone to come together and appreciate the rich taste of the dish.

What you will need:

  • 1 large rabbit;
  • 0.5 kg sour cream;
  • 2 large oyster mushrooms;
  • 1 onion;
  • 1 carrot;
  • sunflower oil for frying;
  • 20 – 30 g butter;
  • 1 – 2 bay leaves;
  • 2 - 3 cloves of garlic;
  • bouillon cube with mushrooms.

Step-by-step preparation:

1. Cut the carcass into portions. Add salt, pepper and stir.

2. Cut the onion into half rings, grate the carrots into strips.

3. Cut the mushrooms into thin slices.

4. Fry the pieces of meat on both sides in hot oil until golden brown and remove from the pan.

5. Fry the onion and whole garlic cloves for a few minutes, stirring lightly.

6. Add mushrooms and butter to the pan. Fry the mushrooms until soft.

7. Then salt and pepper the contents of the pan, mix everything. Add carrots and bouillon cube to the mushrooms and vegetables.

8. As soon as the cube dissolves, add sour cream and mix everything. If you think it's too thick, add a little water.

9. When the sour cream boils, turn off the heat. Place the mushrooms in sour cream in a separate container.

10. Then place the sour cream and mushroom layer in the frying pan, and pieces of fried meat on it.

11. Pour the sauce over the pieces again and add the remaining meat. Top with remaining sauce. Place 1 - 2 bay leaves and cover the pan with a lid. Simmer over low heat for 1 - 1.5 hours.

Before frying, you can sprinkle the pieces of meat with a little flour and stir. This will provide a tasty crust on the meat during frying and the sauce will be thicker.

Oyster mushrooms in the recipe can be replaced with other mushrooms. For example, champignons. You can also cook rabbit in kefir, replacing sour cream with it: it will turn out no less tasty.

How to cook rabbit stewed in cream and garlic?

Before you start cooking, I recommend that you soak the carcass in water overnight. This will make the meat even more tender and juicy. The soaking time can be reduced if, for example, you add a little vinegar to the water. And the meat will have a delicious aroma if you marinate it with honey or add it during cooking.

Prepare:

  • half a rabbit carcass;
  • 1 onion;
  • 3 - 4 cloves of garlic;
  • 5 tbsp. flour;
  • a little salt;
  • a little ground black pepper;
  • 150 ml dry white wine;
  • 1 tbsp. grain mustard;
  • 1 bay leaf;
  • 0.5 l cream;
  • a pinch of turmeric or a few threads of saffron;
  • spices to taste.

How to do:

1. Cut half the carcass into portions. Finely chop the onion and garlic.

2. In a bowl, mix flour with salt and pepper. Roll pieces of meat in the mixture and fry them in a frying pan with hot oil until browned on both sides.

3. Place the fried meat in a saucepan with a thick bottom.

4. In a frying pan in the fat left over from the rabbit, fry the onion and garlic until translucent.

5. Then pour the wine into the frying pan with the onions and keep on the fire until the liquid evaporates.

6. Add mustard, bay leaf and turmeric or saffron to the onion and stir.

7. Pour cream into the pan. After boiling, keep on fire for about 3 - 4 minutes. Salt and pepper to taste, add spices.

8. Pour the resulting sauce over the meat in the saucepan - it should be completely covered with the sauce. If necessary, add a little water. Simmer for about 1.5 - 2 hours until fully cooked.

This dish is absolutely self-sufficient and can be served as a holiday dish. These spices will already create an excellent bouquet of aromas. But you can add, for example, basil or a little rosemary.

How to cook rabbit in a frying pan with potatoes without sour cream?

Potatoes and rabbit meat are a great combination of satiety and benefits. And tomato sauce and garlic will add flavor and thickness to the dish. Wonderful home recipe, which can be used as often as you wish.

What you will need:

  • 1 rabbit carcass;
  • about 10 g salt;
  • about 5 g of a mixture of spices for meat;
  • 1 small carrot;
  • 1 small onion;
  • 20 ml olive oil;
  • 2 – 3 cloves of garlic;
  • 20 g flour;
  • 200 g tomatoes;
  • 1 kg of potatoes;
  • 800 ml water.

How to cook:

1. Cut the carcass into pieces. Sprinkle them with spices and salt and leave to marinate for 60 minutes.

2. Cut the carrots into circles and chop the onion into half rings.

3. Peel the potatoes and cut into slices.

4. Puree the tomatoes until pureed, removing seeds and skin.

5. Fry the pieces of meat without oil over high heat for about half an hour, turning occasionally. Then simmer them for another half hour over medium heat under the lid.

6. After the specified time has passed, add carrots and onions to the meat and stir. Fry everything for a few minutes.

7. Heat the oil in a separate frying pan and fry the crushed garlic cloves in it.

8. Add flour to garlic and stir. Fry for about a minute and then remove the garlic from the oil.

9. Fry the tomatoes in garlic oil for a few minutes.

A simple recipe for rabbit stewed with cabbage

In this method of preparation, the dish only benefits in taste. Try to cook it, and you will see for yourself that this combination is a win-win. An additional advantage will be the low cost of this vegetable and its availability at any time of the year.

What to prepare for the recipe:

  • 700 g rabbit meat;
  • 2 onions;
  • 1 medium carrot;
  • 3 – 4 bay leaves;
  • a little salt;
  • 0.3 kg cabbage;
  • 2 apples;
  • 1 glass of boiling water;
  • 2 tbsp. sunflower oil.

Step-by-step instruction:

1. Cut the meat into pieces. Cut the onion into large pieces. Cut the carrots into slices.

5. Place bay leaf and salt into the pan. Pour boiling water over everything and simmer covered for about half an hour.

6. Shred the cabbage. Cut the apple into small cubes.

7. Place the cabbage and apple in the pan and cook for another quarter of an hour.

Rabbit with cabbage and apples served with vegetables. For example, a tomato salad with olive oil and parsley. The dish will become especially delicious if you add 2 - 3 juniper berries during the stewing process. This rarely used spice gives the dish a unique taste.

Rabbit dishes may well diversify your diet, you just need to know how and what is best to cook this animal with. Braised in creamy garlic sauce or cooked with potatoes and tomatoes, it will become everyone's favorite dish. Its taste can be made both exquisitely delicate and unusually spicy using suitable spices.

What unusual types of meat do you use in cooking? How do you surprise your family? I look forward to your recipes and see you again!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

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

First, let's talk about choosing meat. Be sure to take into account the fact that the healthiest and most delicious will be light, pale pink, fresh meat from 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 the meat are definitely worth the cost!

If the carcass 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 owner has the right to trade 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 it is still preferable to purchase the carcass in a store. It will be great if you choose meat in a special vacuum packaging containing the inscription “ecologically friendly” pure product" Thanks to this packaging, you can check whether the meat was frozen. A fresh carcass has a delicate color, and there is no blood or liquid in the vacuum.

What utensils are needed for cooking?

Once you have purchased good fresh meat, check if you have everything you need to prepare the dish? Let's look at the utensils you may need. If you decide to bake meat, there is nothing better for baking than a duck pan or a regular form for these purposes. If you want to fry or stew a rabbit, take a saucepan, cauldron or frying pan with thick walls. It is best to cook meat in an ordinary pan, enamel or steel.

Cooking time

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 have decided on the cooking method. So, it’s easy to fry small pieces until crispy in half an hour. You can stew a rabbit in an hour. The same amount will be 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 cut it. It usually takes at least 3 hours to soak. If the carcass weighs more than three kg, it must be soaked for at least 5 hours. Soaking makes the meat soft and removes the characteristic smell and taste of game.

Helpful tip: the rabbit will taste better if you marinate it after soaking.

A little about spices

The rabbit must be cooked with carefully selected spices that will help 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 marinating stage, the main ingredient should “make friends” with pepper, bay leaf, garlic and onion. If you like more subtle notes, add a pinch of oregano, basil, thyme or coriander to the marinade. Many gourmets highly value rabbit meat marinated in spicy cinnamon, cloves or lemon.

Butchering a rabbit

In most stores, you can find already gutted carcass, so all you have to do is defrost it (if necessary), rinse it thoroughly and cut it into pieces. Start cutting the carcass, separating the front, hind legs and shoulder blades. Separate the ribs easily with a sharp knife. The only part that you will have to “suffer a little” with is the spine. Use a special kitchen hatchet for this.

Marinate the meat

After cutting the rabbit carcass into pieces, rinse them thoroughly and soak them in clean water, changing the fluid 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. Chefs advise housewives to be careful with vinegar marinade. Using vinegar when marinating rabbit can make the meat of a young animal tough.

So, having chosen wine vinegar as a marinade, place the carcass or pieces in a container of water and add two to three tablespoons of vinegar. If the whole carcass is marinated, leave it in the container for three hours. If you marinate 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. Please note that soaking the rabbit before marinating wine vinegar not required.

White wine is an excellent marinade that can also act as a spice. To marinate the carcass, pour wine over the rabbit so that it is completely covered with liquid. If desired, cognac is added to the wine. In this case, soaking the meat is also not required, nor is rinsing. All that remains is to salt and pepper it and cook.

Using a marinade made 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 taste, then rub the marinade over the rabbit meat.

How to deliciously cook rabbit: the best recipes

  • Rabbit in sour cream is a recipe that has become a true classic. The dish is prepared this way 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 frying pan for about 10 - 15 minutes. While the main ingredient is frying, saute the carrots and onions. Take a deep saucepan, cauldron or duck pot, grease the bottom with olive oil and lay out the food in layers: first the rabbit, then the carrots and onions. The final layer is a large amount of sour cream. Simmer the rabbit for about 40 minutes. Serve in portions; before serving, sprinkle the dish with fresh herbs.

  • If you want to prepare a truly festive and royally exquisite dish, use one of the recipes for cooking rabbit in the oven.

Marinate the carcass in olive oil with garlic, spices and salt, then fry the rabbit pieces in a frying pan. The next stage is stewing the main ingredient. Pour wine into a deep saucepan, throw in beans and carrots, onions, a little thyme, peeled and chopped potatoes, celery and pieces of rabbit. if you have chicken bouillon, it would be a good idea to add it to the pan as well.

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

  • Meat in a cauldron with 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 frying pan, adding salt and seasoning. Take a cauldron or a duck pot and place the ingredients there in the following order: a few drops of olive oil, chopped onion, meat, another layer of onion, grated cheese, sour cream. Bake the dish in the oven for 40 minutes.
  • If you decide to fry the rabbit in a frying pan, then at the beginning of frying, add half a glass of water to the frying pan in addition to oil. Close the frying pan with a lid and simmer the meat for about 20 minutes, then fry the pieces until an appetizing golden crust and golden brown meat.

  • The rabbit can also be baked in a sleeve with potatoes. To do this, first marinate the meat in any way, then fry it a little. Peel the potatoes, chop coarsely, salt and pepper the tubers, cut the onion into rings. Take a sleeve and carefully place the potatoes, onions and rabbit pieces into it. Try to distribute the filling evenly. The temperature should be average. Bake on a baking sheet in the oven for about an hour to give the potatoes time to cook.
  • Rabbit is easy to cook even in a slow cooker, in the “Stewing” and “Baking” modes. This dish requires pieces of rabbit, onions, carrots and sour cream. Add olive oil to the multicooker bowl and fry the meat in it. Then add grated carrots, finely chopped onions and sour cream. Turn on the “Stew” mode and cook the dish for 1.5 hours. After the specified time has passed, switch the appliance to the “Baking” mode and cook the meat for another half hour. You will receive a juicy dish with a subtle aroma.

You don't have to strictly follow the suggested recipes. Chefs of famous restaurants advise periodically experimenting with marinades, sauces and other ingredients. Rabbit goes well with many foods.

Boiled or baked potatoes, rice or vegetables are perfect as a side dish for the main meat dish. As for drinks, you should give preference to good white wine.

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

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Discuss

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.

  1. 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).
  2. It is best to prepare fresh (steamed) or chilled product. Frozen rabbit loses a significant part of its organoleptic properties; less juice remains in it after heat treatment due to damage to the fibers. 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.
  3. 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.
  4. Pre-frying until golden brown will help retain maximum juice inside during subsequent baking.
  5. 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.
  6. 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 number of cold raw materials will cool the heated oil. As a result, the dish will not be fried, but stewed.
  7. It is better to refrain from the traditional method of checking readiness - piercing with a knife or toothpick. The rabbit will lose a lot of juice and will end up dry. Follow the cooking time indicated in the recipe.
  8. 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 moisture with 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 use 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 capture as little fat as possible. 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 with 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


Required:

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 using tomatoes canned in their own juice, 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 is much healthier than beef, pork and lamb; it contains almost no fat, but a lot of protein, which is 90% absorbed by the body. This meat contains a huge amount of vitamins, microelements and amino acids, there are practically no bones or tendons, which makes it very easy to prepare rabbit dishes. In addition, this product is considered hypoallergenic, so it is prepared for small children. Rabbit dishes are very tasty and appetizing, and kids won’t have to be persuaded to eat the meat until the last bite—they’ll also ask for more. If you want to pamper your loved ones, cook a rabbit, best recipes preparations for this dish are collected on our website.

The main secret of cooking rabbit is successful meat

To prepare delicious food, the quality of the meat is very important, and it is better not to skimp on this. Buy fresh rabbit meat at the market or chilled carcasses in the store and try not to take frozen meat, since prolonged exposure to low temperatures deteriorates its quality. You can choose a good rabbit based on the following characteristics: pink, dry meat without stains, bruises, cuts or slippery surfaces, a fresh smell and a mark confirming the quality mark. Choose carcasses weighing no more than 1.5 kg - usually young rabbits weigh this much; old and plump ones are not suitable for food. A young rabbit, less than five months old, is usually light pink, while a more mature one is dark pink. In the old days, the age of a rabbit was determined by taking it back leg, — the young animal’s spine sagged when shaken. Very often on a rabbit carcass, upon request veterinary examination, leave a fluffy tail or paw with fur and claws, but this rule is not always followed.

We cut the carcass

The unusual thing about rabbit meat is that all parts of the rabbit require an individual approach. The back part (fattier) is best fried or baked, while the front part is usually stewed and boiled. It is good if the meat has thin layers of fat, which give the rabbit softness and juiciness. When cutting a carcass, its back part is separated from the front just above the paws, the breast is divided into four parts, the meat is cut off from the belly, and the legs are cut at the joints into thighs and drumsticks. At this stage, the entrails are removed and the remainder of the carcass is divided along the spine and cut into small pieces. If it turns out to be too fatty, the fat can be trimmed off and used for frying or cooking in the oven, as advised in many recipes.

Making rabbit meat juicy

Rabbit meat is considered dietary meat Therefore, when cooked, it is dry, but this defect can be corrected by marinating, which will remove the specific smell from fresh meat. Usually the rabbit is marinated for 2-10 hours in salt or vinegar water, in soy sauce, milk, kefir, mayonnaise, whey or in wine, which gives rabbit meat an exquisite taste and noble aroma. The dark pink meat is marinated in several marinades to make it tender and tasty. Coating the carcass with olive oil mixed with finely chopped fresh garlic gives a good effect. Spices and aromatic herbs are added to the marinade for piquancy - dill, parsley, celery and lemon. Remember that using wine marinade for children's dishes is strictly prohibited.

Cooking the rabbit correctly

The marinated one is fried and baked very quickly - within 30 minutes. This time is enough for the meat to cook perfectly without losing its juiciness. Do not overheat the rabbit, otherwise the results of long-term marinating will go down the drain and the meat will lose its flavor and become dry and tough. At the end of frying, you can add tomato paste, sour cream or heavy cream to the dish.

Rabbit stewed in red or white wine, champagne, milk, cream, broth or sour cream turns out very tasty - to prepare this dish, pieces of meat are fried on butter until crispy and mixed with spices (mint, citrus zest, rosemary, thyme sprigs). Next, liquid is poured into a frying pan, saucepan or duck pot, and the rabbit is stewed for 1-3 hours over low heat so that the fine structure of the meat does not collapse. In general, the rabbit doesn't like high temperatures, and this must be taken into account. During the process of frying and stewing, tomatoes, carrots, zucchini, beans, mushrooms, onions, garlic, bay leaves, black pepper and potatoes are added to the dish - it all depends on the chosen recipe and culinary habits. Mustard, adjika, ginger, horseradish, oregano, coriander, basil, juniper, cloves and cinnamon are often used as piquant seasonings, and the rabbit can be cooked in the oven.

Baked rabbit is usually cooked under a “cap” of vegetables and mushrooms and doused with sour cream. Many people like baked rabbit with fruits, dried fruits, green peas, nuts and cheese, and for cooking meat, use foil or a baking bag, but you can also cook it in a slow cooker and on the grill.

Subtleties from the chef

If you want to get a golden brown crust, dry the meat well before frying. Never put several pieces of rabbit meat in a frying pan, because they will release a lot of juice and begin to stew - in this case, you will not get a crust. We do not recommend piercing the meat to check readiness, as juice and marinade will leak out of it, and the dish will turn out dry. Turn the pieces only after they are well browned on one side.

Boiled rabbit is one of the popular dishes in children's cuisine, and to make it tasty and not bland, add coarsely chopped carrots, celery root and peeled onions to the broth during cooking. The carcass should be filled with cold water, and the heat should be minimal - and after half an hour the aromatic broth with the most tender meat is ready.

Do not throw away the rabbit's offal - they are cooked along with the meat, especially the rabbit liver, which is soft and tasty. This also applies to the lungs, kidneys and hearts, which are very tasty, especially if you fry them with spices, carrots, onions and garlic, and then stew them in cream or sour cream. Giblets crushed in a blender make an appetizing pate, which is served for breakfast with bread and vegetables.

Rabbit meat is used to make minced meat for cutlets, meatballs and meatballs; rabbit meat is used to prepare shish kebab, schnitzel, pilaf, terrine, soufflé and stew. At first glance, this meat seems capricious, but you will quickly adapt to its complex “character” and learn to change recipes to suit the tastes of your family. A baked rabbit, served on a large platter and decorated with vegetables, fruits and fresh herbs, lifts your spirits and creates a feeling of celebration in your soul. Enjoy delicious dishes with your family, and let the rabbit become a favorite dish on your table!