Rabbit is in fashion these days. The whole world is trumpeting the dangers of red meat, and rabbit dishes are among the most loyal to our body. Rabbit is supposedly meat, but dietary. Rabbit dishes can be found in restaurants, and home cooking is increasingly paying attention to it. How to cook rabbit is of interest to many home cooks today. And now you bought a rabbit carcass, now it’s time to learn how to cook a rabbit dish. Take your time to prepare the most delicious rabbit dish. First, it is better to study the theory, which will give you answers to the questions of how to cook rabbit fillet, how to cook rabbit meat, how to cook rabbit liver, how to cook rabbit legs, how to cook rabbit legs, how to cook rabbit kebab, how to cook delicious rabbit, how to cook juicy rabbit, how to deliciously cook rabbit legs, what can be cooked from rabbit, how to properly cook rabbit, how to cook dishes from rabbit legs, how to deliciously cook rabbit meat, how to cook rabbit. Rabbit recipes will help you do everything right. Particularly useful in this sense will be video recipes for rabbit and rabbit dishes with photos (rabbit recipes with photos, recipe for cooking rabbit with photos, how to cook rabbit video, recipe for cooking rabbit video, how to cook rabbit photo). So it’s not such a complicated science, cooking. Cooking rabbit has its own rules. The main thing is to marinate the rabbit and prepare the sauce for the rabbit. In this case, you will definitely get delicious rabbit dishes. We'll tell you how to cook rabbit. Firstly, it is advisable to pre-marinate the rabbit. The marinated rabbit will be more tender and more flavorful. It could be rabbit marinated in kefir, rabbit with rosemary, rabbit in mustard. It is better to prepare white sauce for rabbit: rabbit in mayonnaise, rabbit in sour cream, rabbit in milk, rabbit in kefir. A good side dish for a rabbit is rice, potatoes. In addition, rabbit with cabbage, rabbit with mushrooms (rabbit with champignons), rabbit with vegetables, rabbit with pumpkin have the right to be eaten with pleasure.
Rabbit meat dishes allow you to experiment with sauces, marinades and other ingredients. If you want to prepare rabbit dishes with a fruity aroma or simply unusual rabbit dishes, we can recommend the following recipes: rabbit with oranges, rabbit with apples, rabbit with pineapple, rabbit in champagne. These rabbit recipes will undoubtedly interest you if you are looking for holiday dishes from rabbit. Best Recipes preparations bunny-bunny Maltese style, rabbit in sour cream, rabbit in wine and dried fruits. Very delicious recipe cooking rabbit - rabbit stew with mushrooms and white wine. A simpler recipe for cooking rabbit, however, is also very tasty: roast rabbit.
Now about where and how to cook a rabbit carcass. Depending on what kind of meat you want, stewed or fried, you can choose different ways rabbit preparations: rabbit in a pressure cooker, rabbit in a double boiler, rabbit in a microwave. You can also cook rabbit in a frying pan. A few words about how to cook a rabbit in a frying pan. It is better not to fry it, but to stew it. This also relates to the question of how best to cook a rabbit. Tender rabbit meat will benefit from this. And again, don’t forget about the sauce; pour it over your rabbit dish. If you still want a fried or baked rabbit, we recommend this rabbit recipe, like rabbit in a baking bag.
Housewives do not often prepare rabbit dishes. Perhaps because it is rarely on sale. But those who care about their health try to include rabbit meat in their diet more often.
This meat is rich in calcium, magnesium, phosphorus, iron and other trace elements that the body needs to maintain health. Rabbit meat contains vitamins PP, B1, B2, B6, B12, E.
Rabbit has white tender meat, which is almost 90% digestible, so nutritionists recommend including it in children's menus.
But, despite its apparent simplicity, cooking rabbit meat has its own nuances. Only by taking them into account can you get soft, tasty meat that will have no rabbit smell.
Subtleties of cooking rabbit meat so that the meat is soft and juicy
- The most delicious meat is from young rabbits. Usually their weight is no more than 1.5 kg.
- You should not buy a rabbit if its carcass is weathered or covered in blood. It should be smooth and pale pink in color.
- Usually, whole rabbit meat is not cooked. The front and back parts of the carcass are designed for different types dishes.
- The posterior part includes everything that is below the last lumbar vertebra. There is less connective tissue, so this meat is fried or baked.
- The front part of the carcass is suitable for boiling, stewing or making stews.
- To remove the specific smell, rabbit meat is often marinated, especially if it is old. For the marinade, vinegar, wine, whey, kefir are used with the addition of various spices and herbs.
- The main ingredients for the marinade are bay leaf, pepper, onion, salt, parsley, and garlic. Fans of spicy flavors add coriander, cloves, cinnamon, nutmeg, thyme, juniper berries, dill and other herbs to taste to the marinade.
- Young rabbit meat can be soaked in water without vinegar to get rid of the blood that makes the meat dark. This is especially true for hare meat, which must not only be soaked in water, but also marinated for 5 hours to 3 days.
- Young rabbit meat is not marinated for frying if aromatic herbs and garlic are used.
- The rabbit cooks very quickly. Young meat from the back of the carcass will be ready in 30-35 minutes. Old meat is cooked for about an hour. Rabbit meat, cut into small pieces and fried in a frying pan, will become soft in 10-15 minutes.
Chakhokhbili from rabbit
Ingredients:
- rabbit meat – 1 kg;
- fat – 120 g;
- onions – 3 pcs.;
- fresh tomatoes – 2 pcs.;
- lemon – 0.5 pcs.;
- wine – 100 ml;
- sugar – 30 g;
- vinegar – 60 g;
- tomato paste – 60 g;
- broth – 300 ml;
- herbs, salt and spices - to taste.
Cooking method
- The rabbit is chopped into pieces weighing 50 g and fried in fat (60 g) until golden brown.
- Salt, put tomato paste, pepper, pour broth and simmer over low heat for 40-50 minutes.
- The onion is chopped and sauteed in the remaining fat. Sprinkle it with sugar and mix. Pour in vinegar and simmer until it evaporates.
- Place the onion in the bowl with the rabbit and add the tomatoes.
- Everything is poured with wine and simmered until the meat is cooked.
- When serving, garnish with a slice of lemon and sprinkle with chopped herbs.
Rabbit stew
Ingredients:
- rabbit – 1 pc.;
- fat – 70 g;
- potatoes – 1 kg;
- onions – 2 pcs.;
- carrots – 1 pc.;
- parsley – 80 g;
- fresh tomatoes – 3 pcs.;
- flour – 1 tbsp. l.;
- salt – 20 g;
- ground pepper - a pinch;
- cloves - 2 buds;
- bay leaf – 2 pcs.;
- dill and parsley - a bunch;
- chopped greens - to taste.
Cooking method
- The rabbit is chopped into pieces together with the bones and fried in fat until golden brown. Salted.
- Cut carrots into slices. Chop the onion and parsley root. Vegetables are added to the meat and fried all together.
- Sprinkle with flour, add sliced tomatoes, spices, and a tied bunch of herbs.
- Pour in hot broth.
- Potatoes are cut into thick slices, dipped into the broth, and stirred.
- Simmer, covering with a lid, until the meat is cooked.
- A bunch of greens are taken out, and the meat and vegetables are placed on a plate and sprinkled with fresh herbs.
Rabbit stewed with prunes
Ingredients:
- rabbit – 1 pc.;
- fat – 90 g;
- tomato sauce or ketchup – 450 g;
- prunes – 500 g.
- 3% vinegar – 150 g;
- cinnamon - a pinch;
- cloves - 2 buds;
- bay leaf – 2 pcs.;
- ground black pepper – 0.1 tsp;
- sugar – 10 g;
- salt – 10 g;
- greens – 20 g.
Cooking method
- Prepare the marinade. To do this, mix vinegar with all the spices and bring to a boil. Cool. Add greens.
- The rabbit carcass is cut into portions and poured with marinade. Stand for 6 hours.
- The marinade is drained, and the pieces of meat are lightly dried and then fried in fat until golden brown.
- Pour in tomato sauce, add washed prunes and simmer until done.
Rabbit in a pot
Ingredients:
- rabbit fillet – 750 g;
- pork – 250 g;
- onions – 3 pcs.;
- dried rye bread – 50 g;
- meat broth – 400 ml;
- paprika – 15 g;
- flour – 50 g;
- table wine – 150 ml;
- salt and pepper - to taste.
Cooking method
- The rabbit fillet is cut into slices, sprinkled with spices and breaded in flour.
- The pork is cut into slices, salted and peppered.
- Finely chop the onion.
- The bread is crushed into crumbs.
- Pork, onions, rabbit meat, and rye crumbs are placed alternately in the pot. The layers are repeated in the same sequence.
- Pour in broth and wine, not reaching the top 1/4 of the height of the pot.
- Cover with a lid and place in the oven. Heat to 180° and simmer for 1-1.5 hours. The pot can be replaced with cast iron. In this case, cook on the stove at low simmer.
Rabbit pilaf (dietary)
Ingredients:
- rabbit (front) – 300 g;
- butter – 40 g;
- rice – 120 g;
- onion – 1 pc.;
- bay leaf – 1-2 pcs.;
- Kishmish – 20 g.
Cooking method
- The rabbit is cut into portions.
- Finely chop the onion.
- The meat is fried together with onions in oil.
- Place the meat and onions in a saucepan and add hot water so that it only covers half the meat. Add bay leaf and simmer until half cooked.
- Add washed rice and sultanas. Fill everything with hot water. The mass should be covered by 1 cm.
- Cover with a lid and simmer over low heat until the water has evaporated and the rice is cooked.
Minced steamed rabbit cutlets
Ingredients:
- rabbit – 250 g;
- white bread – 50 g;
- milk – 50 g;
- butter – 30 g;
- salt - to taste.
Cooking method
- The rabbit fillet is twisted through a meat grinder.
- Stale white bread is soaked in milk, mixed with minced meat, which is again passed through a meat grinder.
- Add softened butter, salt and beat everything thoroughly.
- Cut the cutlets with wet hands.
- Place in a steamer bowl and steam for 20-25 minutes.
Fried rabbit (dietary)
Ingredients:
- vegetable oil – 50 g;
- onions – 3 pcs.;
- carrots – 1 pc.;
- butter – 50 g;
- salt to taste.
Cooking method
- The processed rear part of the rabbit is salted and placed on a baking sheet.
- The onion is cut into rings, the carrots into thin slices.
- Vegetables are laid out around the rabbit. Water with vegetable oil.
- Place in the oven and fry at 200° until done. To prevent the meat from drying out, it is periodically watered with rendered juice and fat.
- The finished meat is cut into pieces and poured with melted butter.
Fried rabbit with smoked brisket
Ingredients:
- rabbit – 500 g;
- smoked pork belly – 50 g;
- sour cream – 2 tbsp. l.;
- butter – 30 g;
- salt and pepper - to taste.
Cooking method
- The hind legs of the rabbit are stuffed with chopped smoked brisket, salted and coated with sour cream.
- Place on a baking sheet greased with oil.
- Place in an oven heated to 200° and fry, pouring over the rendered juice and fat, for about an hour.
- Served with vegetables, lingonberries, cabbage, and herbs.
Rabbit with potatoes and vegetables
Ingredients:
- rabbit (back) – 600 g;
- garlic – 3 cloves;
- paprika – 1 tbsp. l.;
- potatoes – 500 g;
- vegetable oil – 50 g;
- onion – 1 pc.;
- bell pepper – 1 pc.;
- ground pepper, rosemary - to taste;
- bay leaf – 1 pc.;
- table wine or broth – 100 ml.
Cooking method
- The rabbit is cut into portions.
- Mix vegetable oil, paprika, crushed garlic, pepper, rosemary, bay leaf.
- Rub the meat with this mixture and put it in the refrigerator overnight.
- Place meat, thinly sliced potatoes, onion rings, and narrow slices of bell pepper on a baking sheet.
- Place in the oven and bake for about an hour at 200°.
- To prevent the meat from becoming dry, it is poured with wine or broth.
Rabbit in beer
Ingredients:
- rabbit – 1 pc.;
- light beer – 500 ml;
- onions – 2 pcs.;
- salt - to taste;
- mixture of peppers - to taste;
- rosemary - to taste;
- vegetable oil – 50 g.
Cooking method
- The carcass is cut into pieces and washed.
- Beer is poured into the pan, onions cut into rings and all the spices are added.
- Place on fire and bring to a boil. Cool.
- The marinade is poured over the rabbit pieces and placed in the refrigerator for several hours.
- Take out the meat and dry it on a napkin.
- Fry in oil until golden brown.
- Pour in the marinade and simmer at low boil under the lid for 50-60 minutes.
- The finished meat is sprinkled with herbs and served with any side dish.
Rabbit in the oven (in foil)
Ingredients:
- rabbit leg (back) – 1 pc.;
- garlic – 3 cloves;
- vegetable oil – 50 g;
- salt - to taste;
- seasoning for meat – 0.5 tsp;
- ground pepper - to taste.
Cooking method
- Rabbit meat is washed in cold water.
- Mix salt and spices. Rub the leg with them and leave to marinate for 3-4 hours.
- Cover the baking sheet with two layers of foil (crosswise) and place the leg.
- Drizzle with oil and seal well.
- Bake at 180-200° for fifty minutes.
- To form a golden brown crust on the meat, open the foil and put the baking sheet in the oven for another 10 minutes.
Rabbit in French
Ingredients:
- rabbit (front) – 1 pc.;
- smoked brisket – 150 g;
- onions – 3 pcs.;
- fat – 50 g;
- red wine – 150 ml;
- bay leaf – 1 pc.;
- peppercorns – 10 pcs.;
- red pepper – 0.2 tsp;
- salt - to taste;
- parsley.
Cooking method
- The rabbit is cut into pieces and washed in cold water.
- Fry in fat until golden brown.
- Cut the onion into large cubes, and the brisket into thick slices. Add them to the meat and simmer everything together under a lid over low heat.
- Add spices and pour wine. Cook until the meat is soft.
Rabbit jellied meat
Ingredients:
- rabbit – 1 pc.;
- onion – 1 pc.;
- carrots – 1 pc.;
- gelatin – 15 g;
- salt - to taste;
- peppercorns – 10 pcs.;
- broth – 1.5 l.
Cooking method
- The rabbit is washed well, cut into pieces and placed in a pan.
- Fill with water, bring to a boil, skim off the foam.
- Add unpeeled onion, carrots and spices to the broth.
- Cook for about two hours.
- Gelatin is poured with water and left to swell.
- As soon as the carrots are cooked, take them out and cool.
- The rabbit meat is removed from the broth and the meat is separated from the bones.
- Place into molds. Carrots are cut into slices and added to the meat.
- Gelatin is dissolved in hot broth, filtered and the meat is poured into molds. As soon as the jellied meat has cooled, put it in the refrigerator, but not in the freezer.
- The form with the cooled jellied meat is immersed in hot water for a few seconds and tipped onto a flat plate.
The list of rabbit recipes is endless. Moreover, they are all so different that even a sophisticated gourmet will find a suitable dish among all this splendor.
13.03.2015
Ingredients:
- butter - 60 g
- rabbit carcass – 1.5 kg
- small champignons - 300 g
- white wine – 100 ml
- chicken broth - 200 ml
- bouquet garni (dry herbs)
- olive oil— 90 ml
- sage leaves
- cream - 150 ml
- yolk - 2 pcs.
Preparation: Cut the rabbit into 8 portions and fry in half the melted butter until golden brown. Salt and pepper. Remove from pan.
Melt the remaining butter in the same frying pan and fry the champignons for 5-7 minutes until they brown. Add some salt and pepper. Return the rabbit to the pan with the mushrooms, pour in the wine and heat for a few minutes. Then pour in the broth and add the bouquet garni. Cover with a tight-fitting lid and simmer over very low heat for 40 minutes.
Meanwhile, heat the olive oil in a small sauté pan and fry the sage leaves in batches for 30 seconds until crisp and bright green. At this stage it is important not to leave the stove, because the sage burns very quickly. Place the leaves on paper towels and season with salt.
Remove the rabbit pieces and mushrooms from the pan and place in a serving dish (preferably heated), discard the bouquet garni. Remove the pan from the heat, lightly beat the yolks with cream, pour the broth into the pan and quickly stir thoroughly. Return to the lowest heat and cook, stirring, for 5 minutes until the sauce thickens. Do not bring to a boil so that the yolks do not separate. Add salt and pepper.
Pour the sauce over the rabbit pieces and mushrooms, sprinkle with crispy sage leaves and serve.
2. Rabbit in wine
Ingredients:
- rabbit - 1 pc.
- tomato (canned) - 1 can
- white wine (dry) – 300 ml
- carrots - 2 pcs.
- black olives - 15 pcs.
- garlic - 5 cloves
- rosemary - 3 sprigs
- salt, pepper - to taste
Preparation: Wash the rabbit, cut it into pieces, dry it paper towel, roll in flour. Wash the carrots, peel them, cut them into bars. Peel the garlic. Preheat the oven to 160ᵒC.
Heat a large frying pan, add 2 tbsp. l. olive oil and quickly fry the rabbit pieces on all sides until just browned. Fry the pieces in portions, do not add a lot at once: it will not brown.
Place in a deep baking container with a lid (you can use an iron pan or a cast iron kettle).
To the rabbit, add garlic cloves, carrots, wine, rosemary, tomatoes as is, straight with juice, remaining olive oil, olives.
Salt and pepper everything well, mix. Cover with a lid and place in the oven for 2 hours. Test the meat with a fork to see if it is done. It should come off the bone easily. Then remove the lid and bake for another 15 minutes. Remove from oven and let rest for 15 minutes (leave just as is). Serve with plenty of sauce.
3. Rabbit with orange sauce
Ingredients:
- rabbit meat - 2 kg
- large orange - 1 pc.
- cranberries – 200 g
- paprika - 1/2 tsp.
- anise - 1/2 tsp.
- olive oil
- red wine – 100 ml
- sugar - 3 tbsp. l.
- salt, pepper - to taste.
Preparation: rinse and dry the rabbit carcass, divide into portions. Rub with salt, paprika and anise, cover with a lid and leave to marinate for an hour. Lightly fry each piece on both sides in olive oil.
Peel the orange, divide into slices, remove seeds and white film. Rinse the cranberries thoroughly. Pour half the cranberries into the mold, place the rabbit meat, and top with orange slices and the remaining cranberries. Cover the pan with a lid and bake the meat in an oven preheated to 200°C for 1 hour.
For the sauce: Squeeze the juice from half an orange and grate the peel onto the zest. Place all sauce ingredients in a saucepan, bring to a boil, then reduce heat and simmer for about 10 minutes. Let the sauce cool slightly and blend with a blender.
Place the finished rabbit meat on plates, pour thick fruit sauce on top and serve.
4. Rabbit in a pot
Ingredients:
- rabbit - 680 g
- olive oil - 2 tbsp. l.
- bacon - 6 pieces
- butter - 1 tbsp. l.
- onion (finely chopped) - 2 pcs.
- celery (finely chopped) - 2 stalks
- garlic (finely chopped) - 4 cloves
- thyme - 10 sprigs
- parsley - 2 tbsp. l.
- large mushrooms (cut in half) - 10 pcs.
- small potatoes (cut into quarters) - 6 pcs.
- white wine - ½ glass
Preparation: Fry the rabbit in olive oil and place in a large bowl. In a separate pan, fry the bacon and add to the rabbit. In the pan you used to cook the bacon, melt the butter and sauté the onion, garlic and celery. Add thyme and parsley, place everything in the dish with the rabbit, add mushrooms and potatoes. Stir.
Place the entire mixture in a pot and fill with wine. Close the lid and bake at 175 degrees for about 55 minutes.
5. Baked rabbit
Ingredients:
- rabbit - 1 pc.
- rosemary (green) - 2-3 sprigs
- thyme (fresh) - 5-6 sprigs
- dry white wine - 150 ml
- olive oil - 2 tbsp.
- spices, salt, bay leaf - to taste
- mustard seeds
- dry Provençal herbs - to taste
Preparation: Wash the green thyme and tear off the small leaves from the stems. One or two sprigs of thyme can be left as is and used to garnish the dish. We use rosemary in the form of sprigs.
Wash the pieces of rabbit meat and place them in a deep ceramic or glassware. Sprinkle the meat with torn thyme leaves. Add one incomplete teaspoon of mustard seeds and a mixture of dry Provençal herbs. No need to add salt. Add 3-4 bay leaves. Stir the meat so that the spices are evenly distributed.
Pour dry white wine over the meat. Place the dishes with rabbit meat in the refrigerator for 1-1.5 hours. If the wine doesn't completely cover the meat, don't worry. In this case, the marinated meat should be turned over 1-2 times during the marinating process. The purpose of marinating is to make the meat juicy, and, if you think so, to eliminate that very unpleasant smell.
After marinating, remove the rabbit meat from the marinade and pat dry with a napkin. If desired, add a little salt, but it is worth remembering that rabbit meat contains virtually no sodium, which is one of its values. For this reason, for example, I did not add salt to the dish. Brush the rabbit pieces with a little olive oil. Place the prepared rabbit pieces in a ceramic or glass baking dish, add 1-2 sprigs of fresh rosemary and the remaining thyme and bay leaf to the meat.
Pour 3-5 tbsp into the meat. marinade and cover the baking dish with foil. Place the rabbit in an oven preheated to 220 degrees. The cooking time for rabbit, given the high protein content in the meat, is not very long. It takes some time to heat the meat, so we calculate the cooking time from the moment the liquid boils in the pan. Rabbit meat under foil is cooked for 20 minutes from the moment the liquid boils. Then remove the foil and continue baking the rabbit for another 15 minutes. You can bake the rabbit longer to create a golden brown crust, but keep in mind that the rabbit may come out dry. Also, there is little liquid in the mold and the rabbit may stick to the bottom of the mold.
Place the finished baked rabbit on plates, pour over a small amount of the liquid remaining after baking, and, if desired, garnish with a sprig of green thyme. Mashed potatoes work exceptionally well as a side dish.
6. Country-style rabbit
Ingredients:
- rabbit (cut into pieces) - 1 pc.
- butter - 50 g
- dry red wine – 200-250 ml
- onion - 4 pcs.
- tomato - 4 pcs.
- laurel fox - 4 pcs.
- garlic - 1-2 cloves
Preparation: Peel and coarsely chop the onion. Cut the tomatoes into similarly large pieces. Melt butter in a frying pan.
Place the rabbit cut into pieces in a frying pan and fry over high heat until it is browned.
Then add onion, garlic, tomatoes and bay leaf to the pan. Fry for a couple of minutes, then pour in the wine. Throw the thyme into the pan, mix everything well, cover with a lid and simmer over very low heat until the rabbit is cooked (45-50 minutes).
During the stewing process, stir from time to time; if the liquid boils away, add a little water. As a result, the rabbit should be very soft and the vegetable sauce should be liquid.
7. Rabbit in ginger sauce
Ingredients:
- rabbit carcass - 1 pc.
- sour cream - 200 g
- vegetable oil
- salt, pepper, mint, parsley - to taste.
For the marinade:
- grated ginger - 2 tsp.
- garlic - 1 head
- soy sauce- taste.
Preparation: at the beginning of cooking, you need to make a marinade: mix soy sauce, grated ginger, garlic, add a little vegetable oil and salt.
Cut the rabbit carcass into portions and marinate for 1 hour. Do not pour out the marinade; it will be needed for stewing. Fry the pieces of meat in a frying pan with a small amount of vegetable oil.
Place the fried rabbit in a stewing dish (thick bottom and walls, a lid is required). After pouring the marinade onto the meat, simmer over low heat for 40 minutes. 10 minutes before the end of cooking, pour sour cream over the rabbit, add mint and a little garlic.
8. Rabbit with rosemary
Ingredients:
- rabbit - 1 pc.
- onion - 2 pcs.
- tomato - 2 pcs.
- tomato paste - 2 tbsp. spoons
- red wine - 200 ml
- garlic - 3 cloves
- rosemary - 1 sprig
- olive oil - 2 tbsp. spoons
- wine vinegar - 1 tablespoon
- flour - 200 g
- bay leaf, ground black pepper - to taste
- ground paprika, salt to taste.
Preparation: Rinse the rabbit, cut into portions, place in a mixture of water and vinegar and leave for 2 hours. Then dry, roll each piece in flour and lightly fry in a frying pan heated in oil.
Place the rabbit pieces into a saucepan for stewing, and add the onion cut into half rings, diced tomatoes and tomato paste into the pan. Simmer for 2 minutes, then transfer to the meat.
Add bay leaf, paprika, pepper, rosemary, salt and a little water. Simmer covered until half cooked. Then pour in the wine, add the garlic passed through a press and simmer until tender.
Serve the rabbit with garnish fluffy rice or potatoes.
9. Rabbit baked in the sleeve
Ingredients:
- rabbit fillet - 700 g
- garlic - 2-3 cloves
- shallots - 1 pc.
- dried thyme - 1/2 tsp.
- dried rosemary - 1/2 tsp.
- bay leaf - to taste
- white semi-dry wine - 3 tbsp. l.
- vegetable oil - 3 tbsp. l.
- sweet Dijon mustard - 2 tsp.
- sugar - 1 tsp.
- salt - to taste
- ground black pepper - to taste
Preparation: Cut the rabbit fillet into small pieces. Peel the onion and garlic. Cut the onion into small cubes. Coarsely chop the garlic. Combine all the ingredients for the marinade and mix well.
Place the rabbit in a food container. Pour the marinade over the rabbit and mix well. Cover the container with a lid and marinate in the refrigerator for 8-24 hours. Remove the rabbit from the marinade and transfer it to a roasting bag. Tie the edges of the sleeve. Using a sharp skewer, make several punctures in the sleeve to allow steam to escape. Bake in a preheated oven at 180 C for 40–50 minutes or until done.
10. Crispy rabbit in mustard
Ingredients:
- rabbit meat - 2 legs (thighs)
- Dijon mustard - 4 tbsp. spoons
- breadcrumbs - to taste
- olive oil - 2 tbsp. spoons
Preparation: generously coat the rabbit with mustard and roll in breadcrumbs. Heat the oven to 200 degrees. Grease a baking dish with olive oil and place in the oven to warm up. When the butter begins to sizzle, place the rabbit in the dish and bake for 20 minutes, turn over and cook the other side for an additional 15 minutes.
Serve with steamed or fresh vegetables and a glass of wine.
Bon appetit!
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 domestic hare has its own 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 photo 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 in butter 200 grams of fresh champignons. 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 and 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.
Rice soup
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.
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 delicious 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 sheet 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 dried mushrooms must 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 for almost a quick fix, if the meat was soaked in advance. Take:
- 1 rabbit carcass;
- white wine 100 g;
- butter – 50 g;
- tomatoes – 5 pcs.;
- onions – 5 heads;
- garlic to taste - 3-4 cloves
- bay leaf - 2 pcs.
The carcass, cut into pieces, is 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 the most variety of dishes for all. Don't pass by the counters with this amazing product, diversify your menu with rabbit dishes.
Video recipes for cooking rabbit