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What to cook from rabbit lungs. How to cook a rabbit to keep the meat tender

Rabbit meat contains a lot of protein and practically no fat. It contains phosphorus, vitamins and minerals, so including it in your daily diet is definitely a smart choice. However, rabbit meat dishes require a special approach. Not knowing how to cook rabbit meat correctly, you can get something completely different from what you would like.

To prepare a rabbit for eating, you need to decide on the dish that will be made from it. Cut the carcass into three main parts: back, middle and front. The back of the rabbit is the fleshyest and best for roasting. The middle part includes the spine, but there is also a lot of meat there. The front is the driest, it is better to boil it and use the resulting broth for sauces or gravy. In addition to cutting, it is also important to soak the meat in water or marinate. Rabbit meat has a noticeable natural smell, from which not everyone is delighted. If you don't like the taste of the marinades, just leave the meat in running water to get rid of unnecessary flavors. If you prefer marinade, use vinegar, white wine, whey, or olive oil with garlic. These products will successfully set off the taste of rabbit meat and make the dish tastier. For a more aromatic result, a variety of seasonings work well: tart juniper, lemon, cinnamon, coriander, or clove.

You can make grilled meats, stews, or stews.

For cooking, it is best to use a tall, thick-walled skillet, duck, or brazier. If you decide in favor of baking the question of how to cook a rabbit, then you can use a baking sheet. It turns out very tasty rabbit in sour cream. Try this recipe: take a rabbit carcass, five hundred milliliters of sour cream, onions and carrots, butter, seasonings and garlic. Slice up the rabbit and marinate in whatever marinade you like. Fry in oil and transfer to roaster. Chop onions and carrots, sauté them in butter, and place on top of the rabbit. Add spices and seasonings. Heat the sour cream slightly in a water bath and pour over the meat. Simmer in an oven preheated to 185 degrees. Water the meat from time to time with the juice that forms around the edges. When the rabbit is softer, lower the temperature and simmer for about half an hour. You can serve such meat with any side dish of your choice.

How to cook a rabbit in sour cream. Method two

You can cook a dish and more in an original way... You need two hundred grams beef liver, rabbit, one hundred and fifty grams smoked brisket, two hundred fifty grams fresh mushrooms, a couple of tablespoons of sour cream, a glass of red wine, fifty grams of cognac, ghee, mustard, spices and a little flour.

Chop the brisket and boil it with onions and garlic, fry the mushrooms in a pan. Before cooking the rabbit, cook the onion and powdered sugar in a saucepan to caramelize it. Add mustard to the sauce. Fry the brisket separately, in the remaining oil from it, fry the pieces of rabbit, previously doused in flour. Pour brandy over the toasted rabbit and light it. When the cognac has evaporated, add table wine to the dishes, add herbs, spices and sour cream. Cover and simmer for about half an hour over medium heat. Put the brisket, liver, mushrooms in a dish, cook for about twenty minutes. Drizzle with pre-prepared sauce before serving. This way of cooking a rabbit is called fricassee. It turns out very tasty and original, and you can eat both a hot dish and an already cooled one.

In this article I will tell you how to cook a rabbit quickly and tasty at home. With the help of recipes, you can easily and quickly prepare wonderful rabbit dishes.

The composition of rabbit meat compares favorably with the meat of other animals. First of all, rabbit meat is environmentally friendly and dietary product... Not surprisingly, it is recommended for use in dietary nutrition.

Medical experts advise pregnant women and nursing mothers to eat rabbit meat, as well as people with metabolic disorders, atherosclerosis, and hypertension.

Recipe for making a rabbit in sour cream

First, I'll tell you a quick and delicious recipe cooking rabbit meat in sour cream. All my acquaintances whom I treated to this tender meat, began to cook it at home. As for me, this dish can be safely included even in the New Year's menu.

Ingredients:

  • rabbit meat - half a carcass
  • sweet carrots - 3 pieces
  • sour cream - 500 ml
  • garlic - 4 cloves
  • bay leaf, pepper, salt

Preparation:

  1. I cut half a rabbit into 4 pieces and place in cold water for 60 minutes. During this time, all the blood will come out of it.
  2. I take out the pieces and dry them with a paper towel.
  3. I clean the cloves of garlic, chop and stuff the meat. Three pieces of garlic are enough for one slice of rabbit meat.
  4. I rub the rabbit with salt and pepper. In most cases, I use a mixture of peppers. Then I put the meat in a saucepan and leave to marinate for half an hour.
  5. Before stewing rabbit meat in sour cream, fry it in a pan on olive oil... If it is not there, it will do sunflower oil.
  6. I move the roasted rabbit to the duck. I add carrots cut into slices, mix and pour in sour cream diluted with a glass of water. Squeeze a little garlic on top.
  7. In an oven preheated to 200 degrees, I carcass meat with vegetables and sour cream for two hours.

I serve the finished dish hot.

Video recipe from Julia Vysotskaya

Wine-stewed rabbit

I'll tell you right away stew rabbit very aromatic in wine. Thanks to white wine, fragrant rosemary, spicy garlic and sour tomatoes, rabbit meat gets an amazing taste.

If you don't like rosemary, you can safely replace it with other spices, such as coriander or oregano.

Ingredients:

  • rabbit meat - 2 kg
  • fresh tomatoes - 8 pieces
  • white wine - 1 glass
  • garlic - 8 cloves
  • rosemary - 1 sprig
  • salt, vegetable oil, pepper

Preparation:

  1. I cut the rabbit carcass into pieces and fry until a fragrant crust appears.
  2. I cut the tomatoes into small slices. I flatten the unpeeled garlic cloves with an ordinary knife or wooden spatula. In this case, the garlic will give off flavor much faster.
  3. I take a baking dish. Most often I use a mold or a regular frying pan. I put the fried meat there, add garlic, tomatoes, rosemary and wine. I do not interfere.
  4. Carcass rabbit meat on the stove for 20 minutes. In this case, the meat is stewed for 10 minutes in an open skillet. During this time, the liquid has time to evaporate a little. Then I cover the dish with a lid and let it simmer for another 10 minutes.
  5. I move everything to the oven. If I use a frying pan, cover it with a lid. If the foil, I make holes in it. I bake at a temperature of 190 degrees for a quarter of an hour.

Serve with sauce. Garnish with boiled potatoes. Rabbit pairs best with new potatoes. I do not rarely vegetable salad or delicious buckwheat.

Cooking a rabbit like a king

It's hard to say why the dish is called that. Perhaps it was served on the table for members of royal families, or maybe it was invented by a culinary genius who managed to create something special.

Due to its specific taste, the rabbit will be like a king for any gourmet.

Ingredients:

  • rabbit meat - 1 carcass
  • cheese - 200 grams
  • bow - 3 heads
  • sour cream - 300 ml
  • pepper, vinegar, salt, spices

Preparation:

  1. I process the rabbit carcass, wash it and cut it into pieces.
  2. I fill the rabbit meat with cool water and add vinegar. For 2 liters of water I take about 50 grams of it. I leave it for half an hour, then I wash it.
  3. I fry the pieces of meat well.
  4. At the bottom of the duck, I put onions, cut into half rings, spread the meat, salt and pepper. Then I add the onions, spices and grated cheese again. In total, several layers of onions and meat with spices are obtained.
  5. Pour the last layer with sour cream. Then I rub it with cheese on top and send it to the oven.
  6. I bake at medium temperature for 50 minutes. I immediately cover the dishes with a lid and do not remove them until the end of frying.

The finished dish looks royal and smells great. Serve hot after meat okroshka. Garnish with oatmeal, rice or wheat porridge... Will fit and mashed potatoes.

Madly delicious video recipe

Recipe for a rabbit stew with vegetables

It is hard to disagree that any meat goes well with vegetables, including rabbit meat. You will be crazy about this dish.

Ingredients:

  • rabbit carcass - 1 pc.
  • bow - 1 head
  • carrots - 1 pc.
  • sour cream - 350 ml.
  • broccoli - 200 grams
  • beans - 200 grams
  • rosemary - 1 sprig
  • provencal herbs - 1 tsp
  • butter, ground spices, salt

Preparation:

  1. I wash the carcass and cut it into pieces. Sprinkle the meat with black pepper, salt and leave to marinate for half an hour. After that I fry everything well in a pan.
  2. I clean the carrots and onions and cut them into half rings. I fry the chopped vegetables in a saucepan.
  3. I add pieces of rabbit meat, spices and hot water to the vegetables. The water should cover the meat slightly.
  4. Carcass for 45 minutes on low heat. Then I add rosemary and leave to simmer for a third of an hour. If the liquid boils away, I add boiled water.
  5. Blanch the beans and broccoli in boiling water for 5 minutes. Then I add it to the meat with sour cream. I bring it to a boil. If necessary, add more pepper and salt.

This culinary masterpiece there is practically no equal in the field of aroma. Serve hot.

So the article has come to an end. In it, I told you about the methods of cooking delicious rabbit... As you can see, it is as easy to cook as pork or chicken. Using my recipes, you can prepare a lot of wonderful dishes yourself. I hope the article will be interesting and informative. If you have any questions or wishes, leave comments, and I will be happy to answer them.

Date of publication: 03.10.2017

Many do not know how to cook a rabbit deliciously, much less cut it into portions correctly. With available recommendations, it will be possible to emphasize all the best aspects of dietary and healthy meat and turn dishes with his participation into a real culinary masterpiece.

How to cook a rabbit deliciously?

Rabbit meat at correct preparation not only tasty, but also characterized by high nutritional value... However, like any product, this meat has its own processing characteristics, which you need to know about when starting the process.

  1. The carcass is cut into separate parts.
  2. The specific smell of rabbit meat is neutralized by soaking.
  3. The juiciness of the product will preserve the marinade. With its help, you can give the dish a special taste and piquancy.
  4. Another way to preserve the juiciness of meat is to pre-fry it.
  5. Diet rabbit meat goes well with any vegetables, mushrooms.
  6. Rosemary, juniper berries, any greens give a special taste to rabbit dishes.

How to cut a rabbit?

Many housewives are afraid of the upcoming cutting of the rabbit. But in reality, the process is simple and with a sharp knife, scissors and a board, everyone can handle it. Visual photos and step by step instructions help you complete the task correctly.

1. Prepare everything you need for cutting.


2. The entrails are removed from the carcass and the fat is cut off.


3. Cut off the back. It is not recommended to use an ax when cutting - it is necessary to cut the carcass into pieces with scissors or a knife along the joint, preserving the integrity of the bones.

4. Cut off the hind legs.

5. Each paw is cut in half at the joint.

6. Cut off the front legs.

7. Cut each front leg into 2 pieces.

8. The remaining body is cut from above with a knife, determining the size of the pieces.

9. Cut the spine along the joint at the site of the notches with scissors.

10. The sternum is removed from the lungs and cut into portions with scissors.

11. Put the received portions of the rabbit in a bowl.

Rabbit Cooking Secrets

A delicious, appetizing rabbit, the recipe for which can be either the simplest or the most sophisticated, will be the perfect solution for holiday menu, everyday dinner or any other meal. In order for the dish to succeed, you need to know some secrets.

  1. The main condition for obtaining the desired result is high-quality and always fresh (not frozen) meat of a young rabbit.
  2. You should not stop your choice on mature carcasses. The meat of such animals is tough and has a characteristic odor, which is more difficult to get rid of.
  3. To improve the characteristics of rabbit meat, it is soaked in salted, acidified water (regular or mineral), milk or whey.

How to pickle a rabbit?

The right rabbit marinade will not only give the dish the right flavors, but will also make it more juicy, tender and soft.

  1. Most often, wine is used for pickling, lemon juice, or just a mix of dry spices, herbs and garlic.
  2. Rabbit meat goes well with most spices, taking on their taste and acquiring an amazing piquancy.
  3. The use of sweet ingredients should be avoided, and the wine is used exclusively dry with a low sugar content.
  4. After soaking, an hour of marinating is enough for the meat to be saturated with the desired taste. Without soaking, the rabbit is marinated for at least three hours.

Rabbit dishes - recipes

For those who have not yet come across such dishes in cooking, the following information on how you can cook a rabbit so that the debut is successful, and the result satisfies both the cook and the eaters.

  1. Most simple dishes rabbit is prepared by stewing in a saucepan, cauldron or deep frying pan. Meat is supplemented with a laconic set of onions and carrots or more original solutions with a multicomponent accompaniment in the composition of exquisite sauces and gravy.
  2. The dietary properties of rabbit meat contribute to the use of this meat in the preparation of soups and other first courses. The lightness of the obtained culinary compositions and the excellent taste characteristics are combined with the incommensurable benefits of the food. Hot is prepared with vegetables, with the addition of cereals, mushrooms or in any other composition of your choice.
  3. The most delicious rabbit meat will turn out if you cook it in the oven. In this case, potatoes or other vegetables, mushrooms and other additives to choose from will be a good accompaniment to the slices.

Braised rabbit

Dairy products have a beneficial effect on taste rabbit meat, both when soaking and during heat treatment. Next, you will learn how to cook a rabbit in sour cream simply, quickly, without much hassle and tricks. The recipe can be taken as a basis for subsequent own culinary creations and experiments.

Ingredients:

  • rabbit meat - 1 kg;
  • carrots and onions - 1 pc.;
  • sour cream - 300 g;
  • pink peppercorns - 10 pcs.;
  • marjoram - 2 tsp;
  • broth or water - 250 ml;
  • salt - 2 teaspoons or to taste.

Preparation

  1. Pieces of prepared rabbit meat are fried over high heat in hot oil.
  2. Add onions and carrots, pink pepper, fry for 10 minutes.
  3. Sour cream is mixed with broth or water, seasoned to taste, the mixture is poured over the meat.
  4. Stew the rabbit in sour cream for 1.5 hours.

Rabbit soup

Next, how to properly cook a rabbit for the first time. This soup with rabbit broth with meat is the perfect solution for home dining and will satisfy the varied tastes of the entire family. As filling you can take vegetable mix from potatoes, onions with carrots, cabbage or add any cereal of your choice.

Ingredients:

  • rabbit meat - 500 g;
  • carrots and onions - 1 pc.;
  • potatoes - 6 pcs.;
  • rice (millet, buckwheat) - 3-4 tbsp. spoons;
  • oil - 2 tbsp. spoons;
  • salt, spices, herbs, sour cream.

Preparation

  1. Pieces of rabbit are boiled until tender.
  2. The meat is separated from the bones, cut, and returned to the broth.
  3. Lay potatoes, washed cereals, cook for 10 minutes.
  4. Add the onion and carrot fry to the pan, season the food to taste, cook for another 10 minutes.
  5. Serve rabbit soup with sour cream and herbs.

Oven bunny recipe

The following recipe will help you figure out how to cook a rabbit in the oven, so that the meat remains juicy and at the same time becomes ruddy, appetizing crust... Before baking, the slices can be browned over high heat in oil in a skillet or sprinkled generously before heat treatment olive oil.

Ingredients:

  • carcass of a young rabbit - 1 pc .;
  • potatoes - 1 kg;
  • tomatoes - 5-6 pcs.;
  • carrots - 1 pc.;
  • mushrooms - 200 g;
  • white wine - 200 ml;
  • garlic - 4-5 cloves;
  • salt, pepper, spices, herbs, olive oil.

Preparation

  1. Rub the rabbit slices with salt, pepper, garlic, leave for a couple of hours.
  2. Tomatoes, mushrooms, carrot circles are placed on a baking sheet, sprinkled with herbs and garlic.
  3. The meat is laid out on top, the dish is poured with wine and oil, and sent to the oven preheated to 190 degrees.
  4. In an hour, the rabbit baked in the oven will be ready.

Rabbit roast

The recipe for the next dish is for those with special respect for roast. From the recommendations presented, you will learn how to cook a rabbit in a similar design so that meat and vegetables will delight you with an incomparable harmony of taste. The secret to success is in a sauce made with raisins or prunes.

Ingredients:

  • rabbit meat - 750 g;
  • potatoes - 1 kg;
  • carrots and onions - 2 pcs.;
  • vegetable and butter- 50 g each;
  • sour cream - 50 g;
  • tomato paste - 30 g;
  • raisins or prunes - 50 g;
  • broth - 1 l;
  • garlic - 2 cloves;
  • salt, pepper, spices, herbs.

Preparation

  1. Cooking the rabbit begins by marinating in a mixture of salt, pepper and spices.
  2. In a mixture of oils, rabbit meat, carrots, onions and potatoes are fried alternately until golden brown.
  3. Put the meat in a cauldron, stew with the addition of broth for 40 minutes.
  4. Lay vegetables on top.
  5. Mix sour cream with pasta, raisins, garlic and broth, pour the contents of the cauldron with the mixture.
  6. The dish is baked under the lid at 190 degrees for 45 minutes.

How to cook a rabbit in a multicooker?

Rabbit meat is a dietary and very healthy meat.

It is rich in vitamins, calcium, protein, phosphorus and iron.

Rabbit meat does not contain cholesterol.

Due to its 100% digestibility, it is indispensable in dietary and baby food.

How to cook a rabbit so that the meat is tender - basic cooking principles

Rabbit meat itself is juicy and tender meat, so it will not be difficult to cook it.

Each housewife has her own secrets and recipes for cooking rabbit meat. But the result should always be the same: the rabbit should be soft, tender and juicy. To do this, the rabbit carcass is pre-soaked or pickled. Without this, you cannot get a juicy and tasty dish. Marinade is prepared on the basis of white wine, milk whey, wine vinegar, sour cream, mineral water or olive oil. Young rabbit meat is soaked in ordinary drinking water so that it does not lose its natural aroma.

It should be noted that the front part of the carcass is mainly stewed or boiled, and the back is baked in the oven or fried.

To make the meat aromatic, it is seasoned with various spices. Best suited for this are cloves, celery, basil, thyme, rosemary, and other spices.

Rabbit meat can be stewed, fried, steamed, boiled, or baked.

Rabbit in sauce is the most common way to cook this meat. It is in this case that the rabbit meat turns out to be soft and juicy. In this way, you can cook it in the oven or stew it. The carcass is pre-marinated, then cut into pieces and lightly fried. Put the meat on a baking sheet and add a fry of onions, carrots and garlic to it. Season the dish with salt, herbs, pepper and sauce on top. Bake the rabbit in the oven for 20 minutes.

How to cook a rabbit so that the meat is tender: Recipe 1. Rabbit, stewed in sauce

50 ml of vegetable oil;

2 cloves of garlic;

1. Cut the rabbit carcass, wash it well under the tap and cut into portions. We dilute vinegar in water and soak pieces of meat in this solution. Leave the rabbit meat to marinate for an hour and a half.

2. Heat the pan well with oil. We take out the rabbit from the marinade and dry it slightly with napkins. We transfer the meat to the pan and fry it on both sides, for six minutes on each.

3. Clean the head of the onion and chop it into thin quarter rings. Saute it in a separate frying pan until lightly browned.

4. In a deep cauldron, pour the flour and fry it lightly until it starts to change color. Then we transfer the meat and fried onions to the cauldron. Fill everything with drinking water so that it almost completely covers the meat, and add sour cream. Mix everything thoroughly until smooth. Pour in water gradually, constantly while stirring, so that lumps do not form.

5. Peel and finely chop the garlic. Add it to sour cream sauce... Salt, stir again, cover and twist the heat to minimum. Simmer the rabbit for 45 minutes. Serve with boiled potatoes.

How to cook a rabbit so that the meat is tender: Recipe 2. Rabbit in mustard sauce

700 g of portions of rabbit meat;

6 cloves of garlic;

15 g provencal herbs;

80 ml olive oil;

150 ml of dry white wine;

2 bay leaves;

1 pinch of black peppercorns;

1 pc. leeks and shallots.

1. Butcher the rabbit carcass and cut into portions. Wash well, dry slightly, and brush each piece with mustard on all sides. Place the meat in a suitable container.

2. Peel and cut the leeks into quarters. Chop the peeled garlic cloves into thin slices. In a separate bowl, combine two tablespoons of olive oil and wine, add Provencal herbs, bay leaf and black peppercorns. Put onion and garlic here. Stir the mixture thoroughly and pour over the rabbit meat. Leave to marinate overnight.

3. The next day, remove the rabbit from the marinade, dip the pieces with a napkin, salt and pepper the meat. Dip each piece in flour and fry in hot olive oil until lightly browned.

4. Transfer the rabbit to an ovenproof dish and pour over the roasted juice and marinade. Cut the unpeeled shallots in half and place in the baking dish. Send unpeeled garlic cloves and rosemary here. Pour in the broth so that it half covers the meat and send the form to the oven preheated to 170 C. Bake for an hour and a half, turning occasionally and adding broth if necessary.

5. Transfer the finished rabbit to a serving platter. Add a spoonful of mustard to the remaining sauce, stir and bring to a boil. Pour rabbit meat with the resulting sauce. Serve with any side dish.

How to cook a rabbit so that the meat is tender: Recipe 3. Rabbit in beer

2 kg rabbit carcass;

2 liters of light beer;

vegetable oil - 80 ml;

6 carnation buds;

3 g black pepper;

flour - 70 g.

1. Cut the rabbit carcass into portions. Wash the meat under the tap and pat it with a towel.

2. Peel and chop the onion into rings. Mix beer with vinegar, add cloves, rosemary and bay leaves. Put the onion in the marinade and put it on fire. As soon as it boils, reduce heat to medium and simmer for about 20 minutes. Pour rabbit meat with boiling marinade. Cool and refrigerate overnight.

3. Remove the pieces of rabbit from the marinade and pat dry with a towel. Do not pour out the marinade!

4. Mix flour with pepper. Dip pieces of rabbit in this mixture and fry in well-heated oil for two minutes on each side. Transfer the fried meat to the cauldron.

5. Cut the bacon into small strips and fry it until crackling. Transfer the bacon to a plate.

6. Strain the marinade, leave a little onion in it and boil. Pour the boiling marinade over the meat, stir and simmer over low heat, covered for an hour and a half.

7. Fry the remaining onion in bacon fat until soft. Send bacon and onions to the cauldron. Turn off the heat and pour in the cream immediately. Stir and leave to infuse. Serve with a potato side dish.

How to cook a rabbit so that the meat is tender: Recipe 4. Rabbit with a creamy spicy sauce

3 g Tabasco sauce;

4 rabbit legs;

3 large onions;

1 large head of garlic;

100 ml soy sauce;

a pinch of nutmeg, Provencal herbs and caraway seeds;

1. Wash and dry the rabbit meat.

2. Peel the onion and four cloves of garlic and grind in a blender to a state of porridge. In a deep cup, mix honey with soy sauce, Tabasco and cognac. Add the onion and garlic gruel to the marinade and mix well.

3. Transfer the rabbit meat to the baking sleeve, adding the marinade to it. Tie both ends tightly and roll well on the table so that the marinade is evenly distributed over all the pieces. Transfer the sleeve to an ovenproof dish and marinate in the refrigerator overnight.

4. Take out the form with the rabbit, leave it for another two hours, then send it to bake for an hour and a half in the oven, preheating it to 180 C.

5. Fry the flour in a dry skillet. Wash the parsley and chop finely. Chop the garlic. Pour the flour into a saucepan, mix it with the cream, gradually pouring it in, and stirring so that there are no lumps. Put on fire, salt, add sesame seeds, parsley, stir and simmer over low heat, stirring constantly, for five minutes. Make sure that the sauce does not boil.

6. Remove the rabbit from the oven, cut the sleeve and transfer the meat to a plate. Drizzle with juice from a sleeve and cooked sauce. Serve with a vegetable side dish.

How to cook a rabbit so that the meat is tender: Recipe 5. rabbit in sour cream

3 rabbit legs;

1 bunch of cilantro and parsley greens;

1 large carrot;

garlic - 4 teeth.

1. Cut the legs of the rabbit in half along the joint. Finely chop the herbs and peeled garlic.

2. Mix kefir with herbs and garlic. Pour rabbit meat with kefir mixture and leave to marinate for three hours.

3. Remove the meat from the marinade, season with salt and lightly fry until golden brown.

4. Cut the peeled carrots into large circles. Chop the onion into thick half rings.

5. In the oil left over from frying the meat, fry the vegetables until lightly browned.

6. Put rabbit meat in a cauldron, add fried carrots and onions here.

7. In a saucepan, lightly dry the flour, pour glasses of water over the floor and mix thoroughly. Add sour cream, salt and heat. If the sauce is thick, add a little more water. Pour the sauce over the contents of the cauldron and simmer over low heat for an hour and a half.

How to cook a rabbit so that the meat is tender: Recipe 6. Rabbit in wine with tomatoes

2 kg rabbit carcass;

black pepper and salt;

a glass of dry white wine;

1. Cut the rabbit carcass into pieces, wash and dry on a towel.

2. Wash the tomatoes and cut into wedges. Crush the garlic cloves without peeling with a knife.

3. In a skillet, fry the rabbit until golden brown on both sides. Then pour in the wine and add a sprig of rosemary, garlic and tomatoes. Simmer for about ten minutes without covering. Then cover and simmer over moderate heat for another ten minutes.

4. Preheat the oven to 180 C. Transfer the meat, sauce and vegetables to a fireproof dish. Cover it with foil and bake it in the oven for a quarter of an hour. Transfer the cooked rabbit meat to a plate and top with the sauce. Serve with a vegetable side dish.

How to cook a rabbit to make the meat tender - tips and tricks

Use only fresh rabbit meat that has not been frozen for cooking. Such meat will always turn out juicy and soft.

To make the meat soft, be sure to soak the rabbit in water or marinate.

If you decide to cook the whole rabbit, do it up the sleeve for juicy and soft meat.

Simmer the rabbit only over low heat.

Alexander Gushchin

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

Content

Rabbit dishes are becoming more and more popular. Diet meat is not only healthy, but also very tasty, tender, if cooked correctly. Step by step recipes with photo, detailed description how to cook, the advice of the chefs will answer all your questions. The main thing is to choose the right carcass, marinate and bake or stew.

How to cook a rabbit deliciously

  1. Buying a carcass. The most delicious, soft and healthy is the meat of a young animal, the age of which is no more than 3 - 5 months. Please note that the carcass should not weigh more than one and a half kilograms - the more weight, the older the animal.
  2. Cooking the rabbit. It all depends on your taste preferences. The best option is stewing, but you can also grill it, in a sleeve, in a pan, even make a kebab.
  3. Pickling. The carcass is marinated in wine, but if you want to cook a quick and tasty rabbit for a child, then they make a marinade on kefir or boil the meat.

Do I need to soak a rabbit before cooking

Chefs say that only too large carcasses require long-term marinating. Young rabbit meat is good on its own and is pickled to add flavor. How to soak a rabbit before cooking? If the animal has a specific smell, then it is better to keep it in a mixture of wine, spices, and the older the carcass, the more aggressive the composition should be, the longer the soaking.

Rabbit recipes

The choice of rabbit dishes is huge. If you plan to cook a rabbit for New Year, for example, you should give preference to cooking whole, stuffing the carcass walnuts and smoked meats or stew in sour cream with the addition of aromatic spices. Rabbit recipes are very diverse: among them there are roasts, stews, soups, grilled dishes and many others.

Stewed in sour cream

  • Cooking time: 180 min.
  • Servings Per Container: 5 Persons.
  • Calorie content: 123 kcal.
  • Purpose: on festive table.
  • Cuisine: European.

An excellent recipe worth paying attention to for those who cook this type of meat for the first time. Rabbit in sour cream can be successfully supplemented with mushrooms, prunes, potatoes. Before cooking, cut the carcass into portions: cut in half at the lumbar part, then chop into small pieces. It is important to chop off the bone with the first blow so that no shards are left.

Ingredients:

  • sour cream (25% fat) - 500 ml;
  • rabbit - 1.5 kg;
  • onions - 2 pcs.;
  • carrots - 150 g;
  • garlic - 3 cloves;
  • vegetable oil - 50 ml;
  • seasonings.

Cooking method:

  1. Wash the carcass, cut and rub with a mixture of spices and salt. Leave to marinate for 30 minutes.
  2. Peel vegetables, cut into cubes. Chop the garlic into slices.
  3. Heat the oil, fry the meat until golden brown.
  4. Saute vegetables in the same oil until soft.
  5. Place pieces of rabbit meat, vegetables in the roaster, pour with sour cream. Taste and season to taste with spices.
  6. Simmer the roast for 90-120 minutes. over low heat.

In a multicooker

  • Cooking time: 1 hour.
  • Calorie content: 128 kcal.
  • Purpose: dinner, child.
  • Cuisine: European.
  • Complexity of preparation: easy.

Rabbit meat is good in any form, but meat cooked in a slow cooker will be especially tasty, tender. This gadget has become a part of our lives, helping us to save time and energy. All that is required from the cook is to prepare the rabbit and the components of the recipe, the multicooker will handle the rest by itself. Serve the treat with chopped herbs and garlic.

Ingredients:

  • rabbit - 1.5 kg;
  • carrots - 2 pcs.;
  • onions - 150 g;
  • sour cream - a glass;
  • vegetable oil - 30 ml;
  • salt, spices.

Cooking method:

  1. Before cooking the rabbit in a slow cooker, peel the carrots and onions, cut into cubes.
  2. Process the carcass, cut into pieces, put in a multicooker bowl, previously oiled. Turn on the "Baking" mode, fry the meat until golden brown.
  3. Remove the pieces from the bowl, pour the chopped vegetables there, fry until soft in the same mode.
  4. Add meat pieces to vegetables, pour sour cream over everything, pour in some hot water. Season the roast, turn on the "Stew" mode for 90 minutes.

With potato

  • Cooking time: 70 min.
  • Servings Per Container: 4-5 Persons.
  • Calorie content: 132 kcal.
  • Purpose: dinner.
  • Cuisine: European.
  • Complexity of preparation: easy.

Hearty, mouth-watering rabbit treat will be appropriate on any festive table. Soft, tender meat goes well with crumbly potatoes and sour cream. A rabbit with potatoes can become great alternative traditional roast with meat. Diversify your family diet with yet another delicious, dietary meal recipe.

Ingredients:

  • potatoes - 5-6 tubers;
  • onions - 2 pcs.;
  • rabbit - 1.3-1.5 kg;
  • Provencal herbs - 1 tsp;
  • sour cream - 250 ml.

Cooking method:

  1. Peel the onion, cut it into half rings.
  2. Process the rabbit carcass, cut into pieces, fry in oil until golden brown.
  3. Peel the potatoes, cut into medium cubes.
  4. Place the meat in a cauldron for stewing with vegetables, season with spices and salt, pour over sour cream. It must cover all components completely.
  5. Put the cauldron on fire. Simmer the roast for 40-50 minutes.

In the oven with potatoes

  • Cooking time: 1.5 hours
  • Servings Per Container: 4-5 Persons.
  • Calorie content of the dish: 136 kcal.
  • Cuisine: European.

Spicy, delicate taste rabbit meat is in perfect harmony with crumbly potatoes and aromatic herbs... The dish will be especially soft if the meat is marinated in wine. Before you cook the rabbit in the oven with potatoes, pierce the pieces of meat in the thickest places with a knife, pour over with white wine, season with spices and let stand for 2-3 hours.

Ingredients:

  • potatoes - 500 g;
  • rabbit carcass - 1.2 kg;
  • dry white wine - 200 ml;
  • garlic - 2 cloves;
  • oil - 30 ml;
  • rosemary, savory - to taste.

Cooking method:

  1. Peel the potatoes, cut them into large pieces. Season with spices, drizzle with oil.
  2. Marinate the rabbit carcass in white wine and spices, pre-chop into portions.
  3. Dry the pieces. Place the potatoes on the bottom of the refractory mold, and put the rabbit on top. Season with garlic cloves, rosemary sprigs, savory and salt. Drizzle with oil, add 4-5 tbsp. spoons of marinade.
  4. Place the pan in the oven on high heat, bring to a boil, and then reduce heat to low. Simmer for 40 minutes.

Roast

  • Cooking time: 120 min.
  • Servings Per Container: 4 Persons.
  • Calorie content of the dish: 136 kcal.
  • Purpose: dinner, festive menu.
  • Cuisine: European.
  • Complexity of preparation: medium.

Try to cook delicious, satisfying, but very exquisite dish that will decorate your festive table. Roast with a rabbit is successfully complemented by prunes - it emphasizes tenderness dietary meat, gives it a slight sourness. Bacon, which is part of the treat, gives the dish a smoked flavor. Serve the delicious juicy rabbit roast on a large plate, garnished with vegetables, sprigs of herbs.

Ingredients:

  • bacon - 100 g;
  • prunes - 10 berries;
  • white wine - 1 tbsp.;
  • rabbit carcass - 1.5 kg;
  • small onions - 7 pcs.;
  • olive oil - 25 ml;
  • flour - 20 g;
  • cognac - 50 ml;
  • thyme, rosemary, savory - pinch each.

Cooking method:

  1. Chop the carcass into pieces, rinse, dry on a towel.
  2. Rinse the prunes, pour over the cognac, let it soften.
  3. Cut the bacon into thin strips.
  4. Peel the onion, wash, if it is very small, do not chop, but chop large specimens in half rings.
  5. Pour oil into a cauldron or frying pan, fry the bacon in it until golden brown, remove from the container. Place the pieces of rabbit, onion there, fry for 5-7 minutes, stirring constantly.
  6. As soon as the crust appears, sprinkle everything with flour, fry a little.
  7. Put spices, bacon in a cauldron, add wine, let it boil. Reduce heat, simmer for 40 minutes. Add whole prunes, salt, cook for another 20 minutes.

  • Cooking time: 30 minutes (4 hours for pickling).
  • Servings Per Container: 6 Persons.
  • Calorie content of the dish: 98 kcal.
  • Purpose: dinner, festive menu.
  • Cuisine: Russian.
  • Complexity of preparation: medium.

If your diet contains only pork or beef kebab, grilled meat, sausages and steaks, then it's time to try new, unusual dish... Before making a rabbit kebab at home, you need to choose a large carcass and chop in medium pieces. Marinate the rabbit meat in white wine or a mixture of kefir and onions. Add salt at the very end so that the meat does not get dry.

Ingredients:

  • rabbit carcass - 1 pc .;
  • onions - 2-3 pcs.;
  • kefir 2.5% fat - 1 liter;
  • spices, salt.

Cooking method:

  1. Wash, then cut the carcass so that the pieces are conveniently strung on the skewers.
  2. Cut the onion into rings, not thin.
  3. Place the pieces of meat in a deep container, onion and remember all the ingredients well.
  4. Add spices, kefir. Let the kebab marinate for 4 hours.
  5. After marinating, skewer the meat and cook until crusty. Serve vegetables as a side dish.

How to fry a rabbit

  • Cooking time: 30 min.
  • Servings Per Container: 4 Persons.
  • Calorie content of the dish: 155 kcal.
  • Purpose: dinner.
  • Cuisine: European.
  • Complexity of preparation: medium.

The best way to heat rabbit meat is to stew, but if you really want a ruddy, crispy crust, then you should try to cook this dish. A fried rabbit will turn out to be especially tasty if you first marinate it in wine or kefir. Breaded fillet pieces are served with a sauce based on sour cream, garlic, herbs or any other to taste.

Ingredients:

  • rabbit fillet - 600 g;
  • eggs - 2 pcs.;
  • crackers - 45 g;
  • butter - 100 g;
  • milk - 40 ml.

Cooking method:

  1. Make a batter from milk, eggs, salt and season it.
  2. Cut the rabbit meat into portions, beat off a little.
  3. Dip the piece first in crackers, then in batter.
  4. Fry the slices in a skillet until tender. It is recommended to cook the rabbit meat - fold the fried pieces into a fireproof dish and place in the oven for 5-7 minutes.

In kefir

  • Cooking time: 180 min.
  • Servings Per Container: 4 Persons.
  • Calorie content of the dish: 126 kcal.
  • Purpose: dinner.
  • Cuisine: European.
  • Complexity of preparation: medium.

What to cook with a rabbit? If cooking the whole carcass, in a roasting sleeve, in foil in the oven is a little boring, then try to make this dish. Rabbit in kefir cooks quickly, it turns out juicy and very soft. Before stewing the rabbit, cut it into pieces: the legs will be used for cooking this treat, and the back and other parts can be used for soup.

Ingredients:

  • rabbit legs - 4 pcs.;
  • kefir - 200 ml;
  • potatoes - 3-4 pcs.;
  • spices (dry parsley, dill, basil, paprika) - pinch each;
  • garlic - 3 cloves;
  • paprika - 5 g.

Cooking method:

  1. Wash the legs and place in a deep container. Pour boiling water over them so that the water covers the contents, add salt, dry spices. Boil for 80-90 minutes.
  2. Peel potatoes, boil until half cooked.
  3. Place the potatoes in a deep baking sheet, then the rabbit meat.
  4. Add salt, paprika, chopped garlic to a glass of kefir, mix and pour the mixture over the meat and potatoes.
  5. Bake at 200 ° C for 40 minutes.

In a roasting sleeve

  • Cooking time: 60 min.
  • Servings Per Container: 4 Persons.
  • Calorie content: 185 kcal.
  • Purpose: dinner.
  • Cuisine: European.
  • Complexity of preparation: medium.

Rabbit meat cannot be called cheap meat, so many housewives think for a long time about how to serve it beautifully, how to bake a rabbit. There are a lot of options for treating, but baking any kind of meat with a sleeve will not only make it very juicy, tender, but also keep the maximum nutrients... This is especially true for cooking the whole rabbit.

Ingredients:

  • rabbit carcass - 1.5 kg;
  • carrots, onions - 1 pc.;
  • eggs - 3 pcs.;
  • rice - 100 g;
  • vegetable oil - 50 ml;
  • sour cream - 1 tbsp. l.

Cooking method:

  1. Rinse and dry a whole rabbit. Rub the carcass with salt, pepper, let it marinate for an hour.
  2. Cook the rice until tender and the eggs hard boiled.
  3. Peel the onions, carrots, sauté in oil until golden brown.
  4. Mix rice, vegetables, eggs, season, salt.
  5. Start the carcass, sew up the tummy with thick thread.
  6. Before you cook the rabbit in the oven in the sleeve, brush it with sour cream.
  7. Place the carcass on the bottom of the bag, tie tightly. Bake for 40-50 minutes, then cut the bag.

Soup

  • Cooking time: 75 min.
  • Servings Per Container: 4 Persons.
  • Calorie content of the dish: 94 kcal.
  • Purpose: lunch.
  • Cuisine: European.
  • Complexity of preparation: easy.

Tasty, rich broth, soft, juicy meat - what else do you need for a cozy home lunch? Rabbit soup with noodles will appeal to even the fastidious child who does not like the first and meat. The dish is prepared from the most simple products: carrots, potatoes, onions. At the end of cooking, you can add cream or sour cream and some fresh herbs to the dish for tenderness.

Ingredients:

  • medium potatoes - 500 g;
  • pieces of rabbit or fillet - 400 g;
  • onion - 1 pc.;
  • carrots - 1 pc.;
  • vermicelli - 100 g;
  • butter - 50 g;
  • greens, salt, pepper - to taste.

Cooking method:

  1. Rinse the rabbit meat. Pour the carcass with water, cook over low heat for 30-40 minutes.
  2. Peel the vegetables, cut the potatoes into large cubes, the onions into small cubes and the carrots into strips.
  3. Saute the carrots and onions in butter.
  4. Remove the meat from the broth, send potatoes, fried vegetables into it. Boil all for 10-15 minutes.
  5. Season the soup with spices, salt, add the meat pieces, cook for another 5 minutes.

Rabbit Marinade

To cook rabbit meat deliciously and quickly, you need to marinate it. Pickling mixtures are made with white wine, vinegar, and fermented milk products. Before pickling the rabbit, it is cut into portions, rubbed with a mixture of herbs (rosemary, dry garlic, savory, basil) or poured over with dry wines. It takes 3-4 hours for pickling - this is the optimal time for the rabbit to become soft, juicy, fragrant.

How to choose the right rabbit meat and butcher it, you will learn from step by step photos and video tutorials. Rate yet more recipes, .

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