Prepare rabbit roast. Rabbit with potatoes - the most delicious recipes and original ideas for preparing excellent dishes
Rabbit is known to have delicious and dietary meat. Bake it whole, like a duck or a goose, experienced chefs do not advise (however, if you wish, nothing is impossible). The most successful way to prepare it for use is a roast rabbit. Firstly, under the beneficial influence of accompanying vegetables, the meat becomes more juicy, secondly, the dish is prepared without stress and with techniques available even for inexperienced cooks, and thirdly, here you have both meat and a side dish. Note in passing that a variety of vegetables can be added to a rabbit roast. So the taste of the finished dish is different every time.
Basic recipe
Let's first prepare the option with the smallest variety of ingredients - a roast rabbit with potatoes. The carcass of the animal is cut into medium-sized pieces, pepper and salt, and then fried until a pretty blush. The meat is transferred to the rooster, and carrot circles and quarters of onion rings are fried in rabbit fat. Half the frying is added to the rabbit, water is poured - just so that parts of the body do not stick out of it, no more is needed.
After forty minutes of stewing, the rest of the frying, tomato cubes and potato wedges are introduced. Dilute a couple of tablespoons of tomato paste and sour cream with a little water, add salt, add spices (oregano and rosemary would be a good choice; you can take Provencal or Italian herbs), pour into a bowl and put it in the oven for an hour. Stir ready-made.
Roast with cabbage
Potatoes are good, but don't get hung up on them. Roast rabbit is very tender and juicy, the recipe for which includes cabbage. Pieces of meat are again seasoned with salt and pepper and quickly fried, after which they are poured with hot water and set to stew.
The cabbage is chopped into short strips; about an hour after the start of extinguishing, the crawl is laid to it, and the process continues. Fry is made from cubes of carrots and onions (you do not need to cut them coarsely so that these vegetables are in harmony with the cabbage in size) and added to the cauldron when the rabbit is almost ready. At the same time, a couple of bay leaves are heated in a dry frying pan (for greater aroma) and thrown into the rabbit roast. At the very end, a little sour cream is poured, and after five minutes you can turn off and invite everyone to dinner.
Rabbit like grandma
Our ancestors knew how to make food delicious and tempting. Here, for example, is a rabbit roast, the recipe of which, so to speak, is multi-component, but the result of its embodiment is simply delicious.
A small carcass (a little more than one and a half kilograms) is cut into eight parts of approximately the same weight, salted, sprinkled with herbs and poured with an incomplete glass of sour cream. The contents of the bowl are mixed directly with your hands, pressed down with a smaller plate and placed in the cold for two hours. After the allotted time, finely chopped bacon (200 g) is placed on the bottom in a dry brazier, on top of it there are half rings of a large onion, then slices of five sour green apples, a pickled rabbit with sour cream marinade and coarsely chopped pieces of potatoes (kilogram) and carrots (large root vegetable). The whole structure is salted; in addition to the usual black pepper, you can also flavor chili; the brazier is covered with a lid and placed in an oven heated to 150 degrees for four hours. In addition to the fact that the rabbit roast itself turns out to be soft and fragrant, a lot is also attached to it delicious gravy... But, we do not argue, it takes a long time to prepare.
Roast in pots
What makes "pot" dishes convenient is the portions and simplicity of preparation that are inherent in them. To cook a roast rabbit in such a dish, each pot inside is coated with butter, potato sticks are placed on the bottom, pieces of rabbit meat on top, half-rings of small onions on them, the next layer is thin carrot circles. At the very top are chopped mushrooms (champignons are ideal), mixed with garlic and chopped herbs. Each pot is poured with sour cream diluted in broth (you can also in water), closed with its own lid and put in the oven for forty minutes - for an hour (depending on the size of the vessels). No more hassle!
Miracle apparatus in action
If you prefer the latest in engineering cooking in your kitchen, use a slow cooker to cook rabbit roast. It would be nice to pour the chopped carcass with water for four hours; a couple of times during this time, the water must be changed. Then vegetable oil is poured into a bowl, the meat and two finely chopped onions are folded. After stirring, the extinguishing mode is turned on for an hour. Then the contents of the bowl are salted and seasoned, a glass of water is poured and all the other components are poured in: sticks of six potatoes, cubes of three tomatoes and slices of garlic cloves. The mode changes to baking, and the timer is set for half an hour. It is done!
Despite the rather high calorie content, rabbit meat is perfectly absorbed by the body. It is rich in protein and contains a minimum amount of cholesterol, and therefore is very beneficial for overweight people. In order for rabbit dishes to always turn out juicy, it is preferable to marinate the carcass in milk or vinegar solution(with the calculation of 1 teaspoon per 1 liter of liquid).
Introducing 4 original ways how to cook rabbit roast.
Rabbit Roast Recipes
Roast rabbit with potatoes in the oven
Diversify the taste meat dish nuts will help, various fruits and berries (lingonberry, cranberry, orange, pear), as well as wine or cognac.
Ingredients:
- Rabbit carcass (about 700 - 800 grams)
- Carrots (2 pieces)
- Tomato paste (20 ml)
- Granulated sugar (15-20 grams)
- Broth (1 liter)
- Vegetable oil (20 milliliters)
- Onions (2 medium heads)
- Potatoes (several pieces according to the chef's taste)
- Raisins (1 tablespoon)
- Fresh herbs (dill + parsley)
- Butter (50-60 grams)
- Salt and pepper (to taste)
- 15 percent sour cream (2 tablespoons)
How to cook a delicious rabbit with potatoes in the oven
1. Carefully wash the rabbit carcass. Chop in small pieces.
2. Combine pepper, sugar and salt. Rub the meat thoroughly with the resulting mixture.
3. Put the rabbit meat in a preheated pan with butter. Fry lightly until golden blush appears.
4. Now let's get started with vegetables. Chop the peeled onions into quarters of rings, chop the greens as small as possible. Crumble carrots.
5. Fry vegetables in a rabbit pan - no need to change the oil. We send onions and carrots in full, save half of the greens for serving.
6. After ten minutes, the carrot and onion frying can be removed from the heat. Separately fry the sliced potatoes - this time we use vegetable oil and cook until half cooked.
7. Put the rabbit in a thick-bottomed saucepan. Half of the vegetable frying will also go there. Pour in the broth (you can replace it with hot water) and cover the dishes with a lid.
8. The extinguishing process will take approximately 30 minutes. You can add more stock or water as needed.
9. After half an hour, when the meat becomes soft, add potatoes, raisins to the stewpan, tomato paste and the remnants of the onion-carrot mixture - as a top layer (if desired, put any sauce filling). Cover with a lid and put the dish in the oven for 40 minutes. The optimal mode is 190 degrees.
10. The appetizing rabbit roast is almost ready to serve - you just need to decorate it with herbs.
Roast rabbit with peas in a slow cooker
Ideal meat for roasts has a pale pink hue, so you can be sure that your rabbit will be soft and juicy.
Ingredients:
- Lemon (1 pc.)
- Rabbit (1 kg)
- Thyme and rosemary (1 tablespoon each)
- Cream (3/4 cup)
- Soy sauce (60 ml)
- Carrot (1 pc.)
- Olive oil (4 tablespoons)
- Frozen peas (1.5 cups)
- Onion (1 head)
How to cook rabbit roast in a slow cooker
1. Divide the colic carcass into portioned slices.
2. Cut the washed lemon into rings. We squeeze the juice onto the meat, put the rest of the pulp with the peel into the marinade.
3. Sprinkle the rabbit meat with fragrant herbs (you can take both fresh and dried spices, as well as chopped garlic). Sprinkle with two tablespoons of olive oil, mix everything well and send it to the refrigerator for three to four hours.
4. After the expiration of the period, set the "Meat" mode on the multicooker (approximate time - 50 minutes). We heat the rest olive oil, then put the rabbit in the marinade, excluding citrus.
5. Fry the meat in a bowl with the lid open. When the rabbit meat is slightly browned, add the chopped vegetables: cut the carrot into circles, the onion into large cubes.
6. After twenty minutes from the start of cooking, add soy sauce and cream. Stir the contents of the bowl vigorously.
7. Now the turn of green peas is coming - throw them without defrosting. We lower the lid of the multicooker and set the valve to the “Closed” position. After 20 minutes, it will need to be reopened.
8. After another ten minutes, the fragrant stewed rabbit will be completely ready to serve.
Roast rabbit in a pot
Feel free to experiment with spices such as rosemary, marjoram, oregano, oregano, thyme, and juniper to accentuate the taste of rabbit meat.
Ingredients:
- Champignons (200 g)
- Potatoes (5 pcs.)
- Garlic (2 wedges)
- Rabbit meat (600 g)
- Onions (2 pcs.)
- Salt and pepper (for the chef's taste)
- Carrots (2 pcs.)
- Greens and sour cream (to taste)
How to bake a rabbit with mushrooms in pots
1. Peel and cut the potatoes into small slices. We lay out half at the bottom of the pots, cover the top with pieces of rabbit meat.
2. Following the meat, onion half rings will go to the pots.
3. We distribute washed and shredded mushrooms. We place carrot circles on them.
4. Sprinkle the contents of the pots with spices, herbs and garlic. We spread the leftover potatoes and pour water to a level in 1/3 of the container.
5. Put the sour cream and put the pots in an unheated oven for one hour (if the oven is hot, the dishes run the risk of cracking).
Roast rabbit meat in a cauldron
A spicy rabbit with prunes cooked in a cauldron is a real delicacy that is not shameful to serve on a festive table.
Ingredients:
- Lard (150 g)
- Red wine (half a liter)
- Bay leaf (a couple of pieces)
- Rabbit (1 carcass)
- Garlic (20 g)
- Apples (3 fruits)
- Vegetable oil (80 ml)
- Prunes (half a cup)
- Salt and pepper (for the culinary taste)
- Fresh ginger (10 g)
- Cinnamon (half teaspoon)
How to make roast rabbit meat in a cauldron
1. Mix warm wine, lavrushka, chopped garlic, salt and spices. We boil for about three minutes.
2. Add vegetable oil and leave the marinade on the stove for another 6-7 minutes.
3. Fill the washed rabbit with the cooled wine mixture. We remove the container with meat in a cool place for three hours.
4. Drain and filter the marinade. We cut the rabbit meat into portioned slices.
5. Wash, peel and coarsely chop the apples. Soak prunes in water until softened.
6. Grind the bacon. We drown it in a cauldron, then lay out and fry the rabbit over high heat.
7. Pour in apple slices and dried fruits. Continue frying over medium heat for twenty minutes.
8. Add the marinade with the grated ginger. We bring the dish to full readiness.
Enjoy your meal!
Prepare the necessary ingredients. Wash the rabbit carcass and cut into small portioned pieces... Cut off some of the bacon (if any), it will be needed in the future.
Season the meat with salt, season with black pepper, stir and leave for 15 minutes.
Preheat a frying pan, add the cut bacon and melt until golden brown greaves. If the rabbit is not fat and there is no fat, then pour 2 tablespoons into the pan vegetable oil.
Remove the greaves from the pan and place the rabbit pieces in the pan.
Peel and wash vegetables. Cut the carrots and onions into thin rings, and cut the bell and hot peppers into strips. WITH hot pepper it is necessary to carefully remove the bones.
Place the vegetables in the pan with the fried meat.
Stirring, fry on low heat for 1-2 minutes.
Add the tomatoes to the rabbit pieces and vegetables own juice... They can be replaced with the usual tomato juice or tomato paste diluted with cold purified drinking water in a ratio of 1: 3.
Continue simmering over low heat until the liquid has completely evaporated (this will take 20-25 minutes).
Put the tender, juicy, fragrant rabbit roast on a dish.
Before serving, finely chop the parsley and garlic, put on a dish with the rabbit roast. Herbs and garlic will make the dish even more delicious and aromatic.
Bon Appetit! Cook with love!
29.03.2018
Rabbit meat is considered dietary product, and perhaps there is no need to talk about its great benefits. This is already known to many. Cooking a rabbit has its own nuances and some tricks. Many housewives love to cook roast rabbit with potatoes in the oven. The best recipes you will find roast in today's article.
Our ancestors cooked roast meat in a Russian oven in an earthen pot. Today the recipes for this dish have changed. Let's discuss how to make a roast rabbit and fries.
Ingredients:
- potato tubers - 0.6-1 kg;
- carrots - 1 root vegetable;
- fresh mushrooms - 200 g;
- sour cream with an average percentage of fat - 200 ml;
- filtered water - 0.2 l;
- onion - 1 head;
- rabbit meat - 1-1.5 kg;
- a mixture of ground peppers and salt;
- refined vegetable oil.
Preparation:
- We start by cutting a rabbit carcass. Divide it into portions.
- Rinse each piece of rabbit meat thoroughly and dry it with a napkin.
- Let's prepare the rest of the products indicated in the recipe.
- Season the cut rabbit meat with salt. Add a mixture of ground peppers to taste and stir well.
- We heat up unflavored sunflower oil in thick-walled skillet... Spread out pieces of rabbit meat and lightly fry evenly until golden crust.
- Put the fried rabbit pieces on a plate.
- Peel the carrot root vegetable, rinse it thoroughly. It is best to chop the carrots on a medium grater.
- We take a glass heat-resistant form with a lid. Put pieces of fried rabbit meat on the bottom.
- Pour unscented sunflower oil into a frying pan and heat it up.
- First, fry the chopped onion for a couple of minutes, and then add the grated carrots. Mix everything well and sauté the vegetables until tender.
- We put the fried vegetables in a heat-resistant dish with rabbit meat. We mix everything.
- We clean the potato tubers and rinse with water. Cut into cubes.
- Rinse fresh mushrooms thoroughly, dry and cut into cubes or plates.
- Add mushrooms to potatoes and mix.
- Put sour cream with an average percentage of fat in a separate bowl.
- Add filtered water and stir until a homogeneous mass is obtained.
- We shift the potatoes with mushrooms to the rabbit, mix.
- Cover the ovenproof dish with a lid and put it in the oven.
- We will bake it for about one hour at a temperature of 180 °. It is advisable to mark the time from the moment the gravy boils.
- The finished dish turns out to be fragrant, rabbit meat - tender and unusually tasty.
Making a roast rabbit with potatoes in a pot is a snap. But you can also bake meat with potatoes in a baking sheet. Be sure to add the gravy to keep the rabbit meat dry.
Ingredients:
- rabbit meat - 1 kg;
- ghee butter - 50 g;
- potato roots - 5-6 pieces;
- onion - 2 heads;
- carrots - 2 pieces;
- granulated sugar - one pinch;
- meat broth - 0.25 l;
- dill and parsley - one bunch;
- unflavored vegetable oil - 35 ml;
- tomato paste and sour cream.
Preparation:
- We immediately cut the rabbit carcass, chop it into portioned pieces.
- We wash each piece of rabbit meat with water, dry it with a napkin.
- Salt, sprinkle with a mixture of ground peppers, granulated sugar and set aside for now.
- Peel the potatoes and rinse them with water. Cut into large pieces.
- Melt butter in a thick-walled, preferably cast-iron, frying pan.
- We spread the pieces of rabbit meat and fry evenly until an amber crust appears.
- Pour refined sunflower oil into a separate frying pan.
- Peel the carrot roots and chop them into slices. Chop the onion into strips.
- Fry vegetables in vegetable oil until softened.
- We wash the parsley and dill, dry the herbs. Chop finely with a knife.
- Add it to the pan with vegetables, mix and simmer over low heat for another couple of minutes.
- Lightly fry the potatoes in vegetable oil until golden brown.
- Now put half of the fried vegetables at the bottom of the brazier. Above - rabbit meat and potatoes.
- Cover with all the remaining vegetables.
- We combine tomato paste, sour cream. Add some boiled water.
- Fill the rabbit with potatoes with gravy and put the dish in the oven.
- We will bake it at a temperature of 180 ° until the potatoes are cooked.
Rabbit meat cooked in a roasting sleeve will turn out to be juicy and healthy. You can cook rabbit meat with sauce. It is enough to add a little boiled water instead of gravy.
Ingredients:
- rabbit meat - 1 kg;
- refined vegetable oil - 50 ml;
- white wine - 300 ml;
- potato tubers - 9 pieces;
- sea food salt, a mixture of ground peppers;
- fresh tomatoes - 6 pieces;
- dill - 1 bunch;
- garlic cloves - 6 pieces.
Preparation:
- We already know how to prepare rabbit meat. Rub each piece with salt and a mixture of ground peppers.
- Pour refined sunflower oil into a cast iron pan.
- We spread the pieces of rabbit meat and fry until an amber crust appears.
- We wash the peeled potatoes and cut them into cubes.
- Lightly fry the potatoes in a separate skillet.
- Rinse fresh tomatoes and cut into cubes.
- Peel the garlic cloves and chop finely with a knife.
- Shred the dill.
- Combine all the ingredients and put them in a baking sleeve.
- Pour in white wine, add salt and black allspice.
Close the sleeve edges tightly with clips and send to the oven. - We will bake the dish for about one hour at a temperature of 180 °.
Everyone remembers the joke about the rabbit, which, according to humorists, gives not only valuable fur, but also 3-4 kg dietary meat, which is easily absorbed by the human body. Rabbit meat really belongs to dietary meats, and in combination with potatoes and other vegetables, it turns out to be a very satisfying, but at the same time light dish.
Important! Although rabbit meat almost never causes allergies and contains essential amino acids, important vitamins and minerals, rabbit meat can be harmful. He will have to be excluded from the menu of patients with gout and various types of arthritis.
Rabbit with potatoes in the oven - step by step photo recipe
This recipe is quick and easy to make rabbit and potatoes. The oven will do the bulk of the work, and the family will get a full meal.
Your mark:
Cooking time: 3 hours 0 minutes
Quantity: 8 servings
Ingredients
- Rabbit: gutted carcass weighing 1.8-2.0 kg
- Potatoes: 1 kg
- Salt, black pepper: taste
- Water: 0.5-0.6 l
- Spicy herbs: to choose
- Vegetable oil: 100 ml
Cooking instructions
- Cutting off a piece of film of the required length, close it on one side with a clip and fill it with a mixture of pieces of rabbit meat, raw potatoes, onions and carrots.
- All this is salted, spices are added to taste, and if desired, pieces of any other vegetables (for example, eggplant and cauliflower).
- Attach another clip to the open end of the bag and send the sleeve filled with food to the oven, preheated to 180 °, for about an hour. Moreover, it should be laid on a baking sheet with the side up, where the holes for the steam outlet are located.
- First you need to tackle the rabbit: divide it into several parts and cut the meat. From the remaining bones, you can cook a strong broth with the addition fragrant herbs(parsley, dill, basil, etc.).
- Fry fillet pieces over high heat in a greased frying pan until golden brown.
- Reduce the fire, chop the onions, grate the carrots on a coarse grater and send to the meat, extinguish all for 5 minutes.
- Peel the potatoes, cut into slices of any shape, but about the same size, put in a pan.
- Stir, salt, add spices and pour over sour cream. Simmer over low heat for half an hour.
- Divide the rabbit carcass into parts and soak in white wine for an hour.
- Then dry on a towel and fry in a greased frying pan.
- Add chopped onions and carrots, mix.
- Cut the champignons into slices, sprinkle the meat on top, season with salt and stir.
- Simmer covered, stirring regularly, for about 1 hour.
- At the end of stewing, add half a glass of fat sour cream - it will be even tastier.
- Preliminarily, the rabbit carcass is divided into pieces and fried in a pan.
- Then they spread on the bottom of the cauldron in layers: chopped onions, then carrots grated on a coarse grater, slices of raw potatoes, and fried rabbit pieces on top.
- Pour in a little broth or simple hot water mixed with sour cream, cover with a lid and set to cook on fire for about 1 hour.
- At the first stage, turn on the "Fry" mode and fry the rabbit pieces for 10 minutes in a multicooker bowl greased with vegetable oil.
Wash and dry the meat carcass.
Mix 10-12 g of salt with ground pepper and other herbs.
For rabbit meat, you can take basil, oregano, laurel leaf, ready-made hop-suneli mixture. Be sure to leave a small amount of seasoning for the potatoes.
Spread the spicy mixture over the entire surface of the carcass and leave it to marinate on the table for 2-3 hours.
Pour water into the bottom of a suitable ovenproof dish, such as a rooster. Place the rabbit and cover it with coarsely chopped peeled potatoes, sprinkle with the remaining spices and salt. Pour 50 ml of oil on top. Close with a lid or foil and put in the oven for 1 hour at a temperature of 190-200 °.
After an hour, open the lid and pour out the remaining oil and bake for another 70-80 minutes.
Cut the stewed rabbit into pieces and serve it in portions with potatoes.
Oven dish recipe in the sleeve
The main feature of this cooking method is the complete rejection of the need to use vegetable oil and other fats. Thanks to this, rabbit meat with potatoes turns out to be the most useful and completely low-fat.
What they do:
It must be remembered that when using the sleeve, you cannot turn on the convection or grill mode, since this can melt the PET film. By the way, studies have been carried out that proved the harmlessness of this material to health.
In foil
This method is similar to the previous one, only instead of a heat-resistant polyethylene film, the ingredients are wrapped in foil, which is preliminarily greased with vegetable oil from the inside.
It is necessary to make sure that the pieces of rabbit, potatoes, onions and carrots are completely covered with foil, and the joints should be carefully wrapped and pinched, creating an airtight coating as possible.
However, it is not always possible to achieve the same tightness as when cooking in film, so some of the juice may flow out onto the baking sheet. The rest of the cooking process is similar to the previous one.
Features of cooking rabbit with potatoes in a pan
To cook your rabbit this way, you should use a heavy-bottomed pan. Products must be stacked sequentially: first brown the rabbit, then add the chopped onion and carrots, and only then chopped potatoes.
The proportions of products can be taken in any quantity, in any case, the dish will turn out delicious. And to make the meat softer and juicier, it is worth adding sour cream to the roast.
It should be remembered that rabbit meat is dry and has a specific smell. Therefore, it is advisable to soak it beforehand for an hour in a simple cold water or with the addition of a spoon table vinegar... After marinating, be sure to rinse the carcass under cold running water.
A variation of the recipe in sour cream
Rabbit in sour cream refers to traditional dishes Russian cuisine. If you cook it with potatoes, then you don't have to think about a side dish, so you get a full lunch or dinner.
With mayonnaise
Mayonnaise is typically used as a dressing for cold snacks and salads. In other cases, it is best to take it as a cover. That is, the dish needs to be brought to half-readiness, and only at the last stage pour mayonnaise on top of it. It is better to continue cooking in the oven.
When exposed to high temperatures, the mayonnaise will melt and the fat contained in it will saturate all the components, making them juicier. A beautiful and very tasty crust will appear on top.
You can do the same with a rabbit and potatoes: when it is stewed a little with vegetables on the stove, pour mayonnaise on top and send it to a hot oven for 15 minutes.
With the addition of mushrooms
Mushrooms are able to add a touch of originality to any dish and they will be appropriate almost everywhere. You can take Forest mushrooms, but they must be boiled in advance.
Cultural mushrooms are used more often in modern cuisine. They do not require prolonged heat treatment, they can be eaten even raw, so it is customary to add them last.
How to cook:
Delicious roast rabbit with potatoes in a cauldron
The main feature of the cauldron is its thick walls and a concave bottom, so any stews are so successful in it.
Multicooker recipe
Rabbit meat is lean, so it turns out a little dry during cooking. However, if you cook rabbit meat in a slow cooker, it will become softer and more juicy.
Instructions: