A rabbit is walking through the forest. How to cook a rabbit at home - the secrets of preparing rabbit dishes. Recipe for cooking rabbit in sour cream

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 check for readiness by looking at it. 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 flames 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 classified as dietary and medicinal. It can be consumed by everyone, including small children, pregnant women, and the elderly, with health benefits. After all, it contains so much easily digestible protein, magnesium, phosphorus, potassium, calcium, various vitamins and practically no fat. Rabbit meat is boiled, baked on the grill or in sauce, stewed, most often in sour cream.

Undoubtedly, rabbit stewed in sour cream is a classic. But sometimes it gets boring and you want change, new experiences and a new taste. Therefore, rabbit meat can be stewed not only in sour cream, but also in milk, wine, white or red, cream, and oranges. What gives it its special taste? Sometimes piquant, sometimes elegant or original, but in any case new and interesting. Exactly what we wanted.

When preparing rabbit, spices and herbs should be used to enrich the taste. For which black pepper, bay leaf, rosemary, cloves, garlic, celery, as well as herbs - parsley, basil, dill are ideal.

Stewed rabbit - food preparation

To remove the specific smell that is inherent in some types of rabbits, the meat must be soaked. If the carcass is young, soak it in water, milk or whey. Usually 6-8 hours are enough. For meat of older individuals, it is recommended to use a marinade with vinegar. Most often they use wine or apple. An acidic environment not only eliminates foreign odors, but also makes the meat softer and more tender. They usually marinate the whole carcass and then chop it into pieces. If the rabbit is used for stewing, the cooking process takes place in two stages - first, the pieces are fried in oil, then stewed until tender in sauce, broth, and sour cream.

Stewed rabbit - the best recipes

Recipe 1: Rabbit stewed in mint-orange sauce

Rabbit in oranges is a dish for true gourmets who will not be surprised by the taste of meat stewed in sour cream or wine. They have a higher bar: with a claim to sophistication and originality. And this dish fully meets such needs.

Ingredients: 1 kg rabbit fillet, 2 oranges, 1 tablespoon each. vegetable and butter, 80g celery root, 150ml broth, 2 tablespoons. mint syrup or liqueur, salt, 1 teaspoon. dried mint, black pepper, a couple of sprigs of fresh thyme.

Cooking method

Cut the fillet into medium portions. If instead of fillet you have a rabbit carcass, chop it into pieces, pepper and salt each of them.

Pour vegetable oil into a frying pan and melt the butter there. Fry the pieces until crusty. Add the chopped celery and simmer and fry for a few minutes.

Now let's begin the real magic, turning an ordinary dish into a culinary masterpiece. Sprinkle the meat with mint, add the zest of one orange (grated on a fine grater), squeeze the juice out of it, pour in the liqueur, broth and add sprigs of thyme. Turn the heat to very low and simmer the rabbit covered for about an hour.

Cut the second orange into slices, remove the peel and divide into four parts. You will get these quarter slices. 10 minutes before the end of stewing, place them in a layer on top of the meat without stirring. Boiled white rice goes best with mint-orange rabbit.

Recipe 2: Rabbit stewed with vegetables

Ingredients: 2.5 kg of rabbit meat, 3 carrots, 2 onions, fresh parsley, dill, 2 cloves of garlic, black pepper, salt, vegetable oil, bay leaf.

Cooking method

Divide the carcass into parts and fry in hot oil until a crispy crust forms. It gives the pieces a beautiful look and improves the taste.

Grate the carrots and chop the onion into half rings or smaller, as you like. Transfer to the meat, adding the remaining ingredients - herbs, chopped garlic, pepper, salt, a couple of bay leaves. Pour water so that it covers the pieces, and after it boils, reduce the heat and simmer for about an hour and a half.

Any side dish will go well with rabbit with gravy, so be guided by your taste.

Recipe 3: Rabbit stewed in wine

This is a very flavorful dish. Sour tomatoes, spicy garlic, fragrant rosemary and white wine give the rabbit such an amazing taste that you swallow your tongue with pleasure. And it is prepared simply, without any tricks. If rosemary is not to your taste at all, replace it with other spices, such as oregano and coriander.

Ingredients: 2 kg of rabbit meat, 8 medium fresh tomatoes, a glass of dry white wine, black pepper, 8 cloves of garlic, vegetable oil, salt, a sprig of rosemary (1 teaspoon dried).

Cooking method

Chop the carcass into pieces, dry and fry until beautifully crispy.

Cut the tomatoes into slices. Flatten the garlic cloves directly in the peel so that they do not fall apart and retain their shape. This way the garlic will release its aroma faster. This is convenient to do with a turning spatula or the wide side of a regular knife.

Prepare dishes for baking, you can use a regular frying pan or a special form. Place pieces of fried rabbit meat there, add tomatoes, garlic, rosemary and pour in wine. There is no need to mix the products. Simmer on the stove for 20 minutes: ten minutes without a lid to evaporate the liquid a little and ten minutes with a lid.

The second part of the cooking takes place in the oven, where you need to move the rabbit. Cover with a lid or foil, making holes in it with a fork or toothpick, and bake for fifteen minutes (190C). Serve the rabbit along with the sauce; boil potatoes as a side dish, young ones if you have them. For juiciness, you can make a vegetable salad.

Recipe 4: Rabbit stewed in cream

A very simple recipe with minimal effort. And the result is excellent: the meat turns out unusually tender and incredibly tasty. Cream gives the dryish rabbit meat the missing juiciness and fat content.

Ingredients: 2 kg of rabbit meat, 3 onions, 1 liter of liquid cream, 1 carrot, salt, black pepper, any herbs or spices to taste, greens.

Cooking method

Cut the carcass into portions. Fry the meat, as it should be, on both sides until crusted, after adding salt and pepper.

Chop the carrots into strips, the onion into half rings and place in the frying pan with the meat, continuing to fry. Pour in the cream and simmer for about an hour. At the very end, you can add seasonings or spices to taste, or limit yourself to regular black pepper and salt. Before serving the rabbit, sprinkle with chopped herbs.

— To make rabbit meat soft, 45-60 minutes of heat treatment is enough.

— You can also soak the rabbit in usually cold water, changing it every 3-4 hours during the day.

— In order not to destroy the fine structure of the meat fibers, it is recommended to simmer the rabbit only over low heat.

The meat of a young individual is light pink in color. If the rabbit meat is dark pink in color, it means the animal was more than five months old.

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:

1. When buying a product, you should make sure that the seller has the appropriate certificate, which will confirm compliance with all necessary standards;
2. 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;
3. The carcass must have furry legs and a tail - this is a guarantee that the buyer is really a rabbit, and not a cat;
4. 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.

1. Marinate the rabbit in cold water and vinegar (1 spoon per 1 liter). Let the meat stand in this marinade for an hour;
2. After the allotted time, remove the meat, dry it and fry until golden brown over high heat;
3. Place the meat in the multicooker bowl;
4. Peel the onions and cut into thin rings. Fry in meat juice in the same frying pan;
5. Place the onion in the slow cooker and pour in the cream. Add spices and oil;
6. Using the “Stewing” mode, under the lid, bring the meat until cooked;
7. 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.

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 are sure to pique your interest if you're looking for holiday rabbit dishes. The best recipes for cooking rabbit are Maltese rabbit, rabbit in sour cream, rabbit in wine and dried fruits. A very tasty rabbit recipe - 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 to cook rabbit: rabbit in a pressure cooker, rabbit in a steamer, rabbit in the 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.

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.

Features of rabbit meat

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:

1. One whole rabbit.
2. Kefir – 2 glasses.
3. Onions – 5 medium sized heads.
4. Salt, pepper to your taste.
5. Mustard – 2 tbsp. spoons.
6. Butter or vegetable oil.
7. 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:

1. The carcass is cut into pieces.
2. Rinse the meat.
3. Dry with paper towels.
4. Fry in hot oil, dipping all the pieces in flour.
5. Chop the onion and grate the garlic on a fine grater.
6. The meat is transferred to a saucepan.
7. Simmer the onion for 5 minutes in the same oil where the meat was fried.
8. Pour a couple of glasses of water into the stewpan with the rabbit, put the onion in there, and simmer for 40 minutes.
9. Open the lid, add sour cream, seasonings and bay leaf to the meat and onions. Simmer for another 10 minutes.
10. 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:

1. Rabbit – 1 carcass.
2. Dried porcini mushrooms – 2 pcs.
3. Milk – 1 l.
4. Carrots – 1 pc.
5. Onions – 2 pcs.
6. Parsley or celery (root) – 1 pc.
7. Sour cream – 1 glass.
8. Vegetable oil - 150-200 ml.
9. 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. It’s good to serve as a side dish with 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 fried a little. The 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