Contacts
the main/ Cakes

Rabbit stew as the name of the dish. Rabbit stew: hearty and dietary recipes

46 options for preparing the recipe "rabbit stew" step by step with a photo on the site

Ingredients (15)
Rabbit 1 piece
Rabbit liver 1 piece
Tagliatelle paste 200 g
Onion 1 head
Carrots 1 piece
Show all (15)


gastronom.ru
Ingredients (8)
150 ml olive oil
1 prepared rabbit, weighing about 1.5 kg
400 g shallots
250 g pureed tomato pulp
10 allspice peas
Show all (8)


gastronom.ru
Ingredients (13)
carrots - 3 pieces
boiled potatoes
garlic - 2 cloves
0.5 cups dry white wine
2 stalks of leeks
Show all (13)


gastronom.ru
Ingredients (17)
tomatoes - 3 pcs. medium size
olive oil - 6 tbsp. l.
canned or frozen green peas - 1 glass
chicken broth - 1 l
tomato paste - 1 tbsp. l.
Show all (17)


gastronom.ru
Ingredients (12)
rabbit - 1.2 kg
large onion - 3 pcs.
ripe large tomato - 3 pcs.
garlic - 2 cloves
dry red wine - 300 ml
Show all (12)


gastronom.ru
Ingredients (21)
2 small, prepared rabbits
8 small young potatoes
1 large celery root
8 small carrots
3 medium parsnip roots
Show all (21)


Ingredients (14)
Rabbit 900 g (I have 5 legs)
bell pepper 2-3 pcs
2-3 onions
carrots 1 pc
Show all (14)


edimdoma.ru
Ingredients (16)
Rabbit meat - 0.5 kg
Broth - about 1 liter
Garlic - 1 clove
Carrots - 1 piece
1 small onion
Show all (16)

Ingredients (13)
2.5 tbsp olive oil
2 onions, chopped
1 fennel onion or 1 celery stalk, cut into cubes
3 cloves of garlic, minced
55 g pancetta (about 3 slices), finely chopped
Show all (13)
koolinar.ru
Ingredients (14)
Rabbit 1pc. (Already peeled)
Olive oil 4 tablespoons (for frying)
Eschalot white onion 5 pcs. (Washed and chopped)
Garlic 4 prongs (peeled and finely chopped)
Cinnamon 1 stick.
Show all (14)
koolinar.ru
Ingredients (19)
1 kg beef (neck)
2 carrots
1 stalk of celery
2 onions
300 g fresh pasta (filled pasta dough)
Show all (19)
koolinar.ru
Ingredients (8)
800 g rabbit fillet
1 large carrot
2 medium onions
1 apple-sized celery root
10 medium potatoes
Show all (8)

povarenok.ru
Ingredients (14)
Marjoram
Rosemary
Thyme
Butter - 2 tsp
Olive oil - 5 tbsp. l.

Rabbit stew is not only unusual, but also delicious. Make a stew according to one of the recipes to make sure we are right.

Rabbit meat is considered not only dietary, because it is fat-free, but also very tender. Try to make a stew from simple ingredients to understand how delicious it is!

Rabbit stew

Products:

40 gr. rendered fat;

250 ml of broth;

160 g cheese;

5 gr. dry herbs;

3 onion heads;

5 pieces of garlic;

200 ml heavy cream.

How to make rabbit stew:

Cut the rabbit into fillets, removing the meat from the bones.

Peel the onion, chop it with a sharp knife.


Rabbit stew: 6 delicious and delicious recipes dietary meals

Remove the shell from the cheese and grate.

Put a piece of fat in the pan and let it dissolve completely. Arrange the rabbit slices and fry until golden brown on both sides. Add onion and stir, simmer until transparent. At this stage, add herbs, spices to taste and broth.

Simmer the rabbit until tender, covering with a lid.

When the meat is almost done, reduce heat and pour in the cream.

After five minutes, add the cheese and stir, you can serve it to the table.

Cooking option with vegetables

Products:

1 kg rabbit;

3 laurel leaves;

0.5 l of vegetable broth;

5 gr. dry rosemary;

1 head of broccoli

1 onion;

1 cauliflower;

1 carrot;

2 potatoes;

30 ml of oil.

How to cook a rabbit with vegetables:

Wash the carcass, dry it and cut it. Cut the meat into portions.

Pour oil into a frying pan and fry the rabbit until golden brown. Transfer the pieces to a rooster or goose pan.

Add rosemary, laurel leaves and broth.

Put on the stove, turn on the fire and simmer for one hour. Peel the potatoes, wash and cut into cubes. Rinse them again to remove the starch.

Place the potatoes with the meat and stir. Cook for about twenty minutes.

Peel the onion, wash and chop finely. Put in a frying pan with butter where the rabbit was. Fry, stirring occasionally, until golden brown.

Peel, wash and cut the carrots into rings. Add to the onion and simmer until soft.

Wash cauliflower and broccoli, disassemble into inflorescences. Send both types of cabbage, carrots and onions to the stew, stir.

Season with spices and cook, covered, for about twenty minutes.

See also: How I lost 19 kg in a month and a half

Hearty dish with potatoes

Products:

650 gr. a rabbit;

0.6 kg of potatoes;

50 gr. oils;

2 carrots;

30 gr. tomato paste;

3 onions;

100 ml sour cream.

How to cook rabbit with potatoes:

Wash the rabbit, chop in portions with a kitchen hatchet. Rinse the pieces and place in a bowl, cover with water and leave for thirty minutes. During this time, change the water to fresh water three times.

Peel the carrots, rinse and cut into rings. Pull off the husks from the onion, wash the heads, then cut into feathers. Peel, rinse and chop the potatoes.

Take out pieces of rabbit, rinse and dry. Put a piece of butter in the pan, let it dissolve.

Lay out the rabbit, season with spices to taste, fry.

After that, put it in a cauldron with butter from a frying pan. Put carrots, onions and potatoes there.

Add everything with tomato paste and sour cream, add water. Put on fire and let it boil, season to taste. Simmer on low heat for one hour.

Beans recipe

Products:

½ a rabbit carcass;

1 bunch of cilantro;

320 g beans;

30 gr. flour;

140 gr. pork fat;

4 pieces of garlic;

2 onions;

40 ml of oil;

5 tomatoes;

2 sweet peppers.

How to cook bunny with beans:

Rinse beans and pre-soak in cold water... It will be ideal if it is done in the evening. The next day, rinse the beans, pour the required amount water and put on the stove. Turn on the fire and let it boil, then cook until cooked. At the end of cooking, the beans need to be salted and mixed.

Rinse the rabbit, chop into portions. Put in the pan pork fat and melt it over low heat. Arrange the crawl slices and fry until golden brown on all sides.

Peel the onion, rinse and chop finely with a sharp knife. Pour oil into a saucepan and let it warm up.

Add the onion and simmer until soft, not forgetting to stir. Then add flour and fry it, actively mixing the ingredients. Bell pepper wash, peel, cut into strips.
Rinse the tomatoes, remove the stalks and cut the pulp into cubes. Peel the garlic, cut off the dry end and pass the cloves through the crush.

Add tomatoes, garlic and pepper to the onion, spices there and mix. Simmer the ingredients, stirring occasionally, for five minutes.

Then add the beans and mix everything well. Pour sour cream over the fried rabbit and simmer for another twenty minutes under the lid. Transfer the meat with the sauce to a baking dish.

Pour the vegetable mass on top, cover everything with foil and put in the oven. Bake for thirty minutes at 180 degrees Celsius.

Rabbit stew in wine

Products:

0.2 l of red wine;

10 gr. parsley;

20 gr. rabbit liver;

2 branches of rosemary;

230 gr. pasta;

30 ml olive oil;

1 onion;

0.2 l of chicken broth;

1 carrot;

30 gr. tomato paste;

1 stalk of celery

1 clove of garlic

How to Make Wine Rabbit Stew:

Wash the rabbit, peel and cut. Separate the meat from the bones and cut into small slices.

Peel the onion, wash and cut into half rings. Peel the carrots with a vegetable peeler, grate.

Rinse the celery, peel and cut into rings.

Peel the garlic, remove the tip and pass through the crush.

Pour oil into a frying pan, add garlic, onions, carrots and celery. Place a sprig of rosemary there and simmer for ten minutes.

Lay out the rabbit pieces and fry until golden brown... Add spices, tomato paste, wine and close the lid for ten minutes.

When half of the wine has evaporated, add broth and reduce heat. Wash the liver, clean from films and threads, cut into small pieces.

Pour water into a large saucepan, boil it and salt. Add the paste and boil until al dente. When the rabbit is almost ready, add liver and pasta to it, mix.

Simmer for about five more minutes. Rinse the parsley, pick the leaves from the branches. Serve the finished dish, garnished with a sprig of rosemary and parsley.

Helpful hints:

To make the dish unusual, tasty and aromatic, use herbs and herbs. It can be tarragon, rosemary, thyme, mint, dill, parsley, basil. They will also add freshness to the stew!

Many cooks pre-soak rabbit meat to make it softer and more tender. You can try it too. You can soak in water, milk or cream a few hours before cooking.

In addition to herbs and herbs, various foods can be added to stews that skillfully transform the dish. It may seem strange to you, but you can add any kind of nuts or your favorite dried fruits. But they must first be crushed.

Rabbit meat - dietary product containing the least amount of fat compared to other types of meat. But it is unfairly forgotten, giving preference to chicken or turkey. Rabbit meat is in no way inferior to poultry meat, it is easily digested, contains a lot nutrients... In addition, it has a delicate texture, soft, tasty, devoid of a specific smell.

The rabbit is boiled, stewed, baked in the oven, used as an ingredient in snacks. But rabbit stew with potatoes is especially often prepared. There are many recipes for such a dish: with vegetables, in creamy sauce, with mushrooms, with sour cream and others.

With mushrooms in a creamy sauce

What do you need:

  • rabbit carcass (2 kg);
  • two onions;
  • seven potato tubers;
  • 300 g of mushrooms (champignons);
  • 200 ml of cream;
  • a tablespoon of vegetable oil;
  • ground pepper;
  • salt.


Cooking process:

  • Cut the rabbit carcass, cut into portions, free from films and grease, rinse.
  • Put the pan on the stove, add oil and heat.
  • Put pieces of rabbit meat on it, salt and sprinkle with pepper. Add rabbit or meat spices if desired.
  • Fry the slices on both sides over medium heat until golden brown (about five minutes on each side).
  • Peel potatoes, cut at your discretion: bars, strips, cubes.
  • Cut the onion into halves or quarters of rings.
  • Cut fresh champignons into pieces of the same size as potatoes.
  • Put the ingredients in a saucepan in the following order: rabbit meat, onions, mushrooms, potatoes, salt and spices. Pour in water and place on the stove. When it boils, reduce heat and simmer covered (not tightly closed) over low heat for about half an hour.
  • Pour in the cream and keep on low heat, not boiling, for five minutes.

Ready-made rabbit stew with potatoes, mushrooms and creamy gravy serve with vegetables and herbs.

With vegetables

What do you need:

  • rabbit carcass;
  • two carrots;
  • six potato tubers.
  • 12 small onions;
  • three cloves of garlic;
  • three tablespoons of olive oil;
  • 250 ml of dry white wine;
  • two sprigs of rosemary;
  • two tablespoons of tomato paste;
  • 400 g of tomatoes canned in tomato;
  • 350 ml vegetable or chicken broth;
  • a tablespoon of butter;
  • half a bunch of parsley;
  • sugar;
  • ground black pepper;
  • salt;
  • flour for breading.


The process of making rabbit stew with potatoes and vegetables:

  • Heat the oven to 180 degrees.
  • Cut the rabbit into pieces, wash, rub with salt, pepper and roll in flour.
  • Peel the onion and cut each onion in half.
  • Wash carrots, peel, cut in half lengthwise, then crosswise into halves of circles.
  • Cut the garlic into thin slices.
  • Pour olive oil into a saucepan and add rabbit meat. Fry until golden brown.
  • Place the garlic and onion in a saucepan and fry lightly.
  • Transfer the garlic, onion, and meat to a separate bowl or dish.
  • Pour dry wine into the saucepan where the rabbit was, after boiling, cook for three minutes.
  • Add carrots, canned tomatoes, rosemary, tomato paste and broth.
  • Peel and wash the potatoes, cut into bars, pour boiling water over and cook for five minutes, then drain.
  • Stir the contents of the saucepan, add rabbit meat, garlic and onion. Cook until boiling, then add salt and sugar, put the potatoes in a saucepan with a rabbit, add butter, salt and pepper to taste, cover and send to the preheated oven for an hour.
  • After an hour, remove the lid and continue cooking for about an hour without the lid.

With sour cream

What do you need:

  • 500 g rabbit fillet;
  • two zucchini;
  • one eggplant;
  • 5 potato tubers;
  • a slice of celery root;
  • two onions;
  • two tablespoons of sour cream;
  • a tablespoon of flour;
  • greens;
  • glass of water;
  • ground black pepper;
  • salt.


Cooking rabbit ragout with potatoes and sour cream:

  • Wash and peel vegetables.
  • Cut the celery root and carrots into strips, potatoes, zucchini and eggplant into bars, onions into half rings.
  • Put onions, carrots and celery in a frying pan preheated with oil and sauté until slightly golden brown.
  • Boil potatoes until half cooked.
  • Cut the rabbit into cubes and fry.
  • Put carrots, celery, onions and meat in a saucepan, add zucchini, eggplant, potatoes, pour in water (broth), add salt, pepper, cover and simmer over low heat.
  • Mix sour cream and flour so that the mass is homogeneous, without lumps. Add a little water to the mixture, stir and pour into a saucepan. Mix everything again and simmer until tender.
  • Add herbs at the end of cooking.

In a multicooker

Rabbit ragout with potatoes is cooked very quickly in a slow cooker in the "Baking" mode. In addition, few ingredients are required:

  • 0.5 kg rabbit;
  • two potato tubers;
  • one carrot;
  • one onion;
  • 100 g sour cream;
  • salt;
  • pepper.


Cooking Rabbit Stew with Potatoes:

  • Cut the rabbit meat into pieces, put in a slow cooker and turn on the "Baking" mode for 1 hour.
  • After half an hour, add finely chopped onions, grated carrots to the meat and cook for another 30 minutes.
  • Mix sour cream with salt and pepper.
  • After the signal from the multicooker to cook meat with vegetables, add sour cream to the bowl and cook in the "Stew" mode for another 15 minutes.
  • Cut the potatoes into cubes and steam them separately in a multicooker.

Combine potatoes with the rest of the ingredients and serve in a deep plate with fresh herbs.

To make the ragout from rabbit with potatoes tastier, you need to add aromatic herbs and herbs, for example, rosemary, thyme, dill, basil, tarragon and others. They will add aroma and freshness to the dish.


Before cooking the ragout, the rabbit meat can be soaked in cream or milk for several hours. The meat will be softer and softer.

Dried fruits or nuts can be added to this dish. These foods are perfect, but you definitely need to grind them.

Conclusion

Rabbit ragout with potatoes is easy to make, even with minimal set ingredients. If desired, the recipe can include vegetables, herbs, beans, herbs, corn, dried fruits, wine, cream, etc.

One of the most popular rabbit dishes is definitely stew. Fragrant, tasty, appetizing, it usually does not stay on the table for a long time.

Rabbit meat is suitable for many wonderful dishes, but stew is the most loved by gourmets. With proper preparation of rabbit meat for stewing, this dish simply cannot but turn out tasty and aromatic, therefore, knowing the intricacies of cooking rabbit dishes, you can safely take up cooking, even if this is your first time doing it.

We will tell you about the five most simple and delicious recipes cooking ragout with rabbit meat.

RECIPE ONE: SIMPLE RABBIT STEW

You will need: 600 g of rabbit meat on the bone and potatoes, 2 onions, 1-2 carrots, 2 tablespoons. butter, parsley root, dill, pepper, salt.

How to make a simple rabbit stew. Cut the carcass into pieces and fry them in butter. Put the meat in a saucepan, and in the same pan fry the chopped vegetables - potatoes, carrots, onions and parsley root. Add vegetables to the rabbit's saucepan, season with pepper and salt, simmer over medium heat for 30-40 minutes under a lid. Sprinkle with dill before serving.

RECIPE SECOND: RABBIT LEG RAGU WITH PEPPER

Needed: 1kg rabbit legs, 500ml mineral water, 6-8 cloves of garlic, 30g butter, 1 sweet bell pepper (green), a bunch of parsley and large carrots, ½ lemon, 3-4 tbsp. olive oil, 1 tablespoon each flour and tomato paste.

How to make rabbit pepper ragout. Rinse the legs, pour mineral water, pour in lemon juice, stir and let marinate for 1-2 hours. Chop coarsely Green pepper, chop the garlic and parsley finely, chop the carrots into semicircles. Drain the water from the legs, put the prepared food, add olive oil, pepper, salt, stir, leave for 2 hours under the lid. Remove the legs from the vegetables after the time has elapsed and fry until browning, at the same time start stewing the vegetables, add the fried legs to them, mix. Fry the flour in a dry frying pan, add butter, stir, pour in 1 liter of water, add tomato paste, salt, pour over the vegetables and rabbit mixture, simmer the stew for 1 hour under a lid over low heat.

RECIPE THIRD: RABBIT RAGO WITH TOMATOES

You will need: 300 g of fresh tomatoes and carrots, 200 g of onions, 80 g of parsley, 70 g of vegetable oil, 20 g of flour, 1.1 kg of potatoes, 1 carcass of a rabbit, vegetable broth, cloves, bay leaves, herbs, pepper, salt.

How to make tomato ragout rabbit. Chop the carcass into 50g pieces, fry in oil until browning, add salt, put not too finely chopped carrots, half rings of onion, chopped parsley and fry for another 5 minutes, add flour, mix, add tomatoes, chopped into slices, spices. Pour everything over with broth, add sliced ​​into circles raw potatoes, simmer until all products are cooked on low heat under a lid for 1-2 hours.

RECIPE FOUR: RABBIT RAGU WITH ONION AND BEANS

You will need: 500 g of green beans, 3 carrots, 2 stalks of leeks, sprigs of thyme and a clove of garlic, 1 carcass of a rabbit, ½ glass of dry white wine, 1 tablespoon each. vegetable oil and butter, bay leaf, red onion, salt.

How to make bunny ragout with beans and leeks. Peel and finely chop the garlic, thyme, mix them with 1 tsp. salt. Rinse the carcass, dry, cut into 8 parts, rub each with pepper and salt, fry in a mixture of oils until browning, remove from the pan. Pour wine into this saucepan and boil for 30 seconds, add 1.5 cups of hot water, bring to a boil, add a mixture of garlic and thyme, laurel, put the meat, simmer under the lid for 40 minutes. Coarsely chop the onion, the white and green leeks, cut into 1.5 cm thick rings, coarsely chop the potatoes and carrots, add the vegetables to the rabbit's saucepan, simmer for 20 minutes. Immerse the washed beans in boiling salted water and boil for 5 minutes, put, taking them out of the water, into the stew, mix. Remove the stew from the pan and place in a large container, boil the remaining sauce twice, add ½ tbsp. butter, remove from heat, stir. When serving, pour the sauce over the stew.

RECIPE FIVE: MALTIC RABBIT RAGU

You will need: 1 liter of chicken broth, 6 cloves of garlic, 5 sprigs of thyme, 3 pinches of salt, medium carrots and tomatoes, 2 bay leaves, onions, 1 rabbit carcass with medium giblets, a pinch of a mixture of 4 peppers, a glass of ice cream / canned green peas and a bunch of parsley, 1 ¼ cup dry white wine, 6 tbsp. olive oil, 1 tablespoon tomato paste, a handful of flour.

How to make Maltese rabbit stew Cut the tomatoes crosswise, scald with boiling water and remove the skin, finely chop the pulp, mix with garlic and tomato paste, chopped parsley and thyme passed through a press. Stir in flour, pepper and salt. Coarsely chop the rabbit carcass, kidneys and liver. Roll the meat in flour, fry in a pan with hot oil until browned. Put chopped onion, large pieces of potatoes and carrots in a frying pan, pour in wine and bring to a boil, put giblets, add tomato mass, peas, laurel, bring to a boil again. Cover the pan with a lid, put it in an oven preheated to 150 degrees for half an hour, pour in half of the broth, simmer for another half hour, pour in the rest of the broth, simmer for another 40 minutes.

After trying any of the proposed recipes, you and your family will fall in love with this dish forever - rabbit stew is a real delight even for the most discerning gourmets!


It's no secret that rabbit meat is dietary meat... As soon as it is not prepared, it is boiled, stewed, baked, soups and snacks are made. But the most popular dish after all, it is considered a rabbit stew. Even with minimal adherence to the recipe, you simply will not be able to spoil this dish. The stew is almost always tender, juicy and aromatic. Food lovers will appreciate it!

To make a ragout from a rabbit with potatoes, we need a rabbit carcass, and the accompanying products are potatoes, onion, mushrooms (champignons), cream, frying oil, table salt and spices.

First, we cut the carcass, if you have it whole, or if already portioned pieces- we wash them, cut off excess pieces of films, fat, etc.

Lubricate the pan with oil and heat it up. Gently lay out the rabbit pieces tightly to each other. Salt and pepper. You can limit yourself to just freshly ground black pepper, or you can take your favorite spices for meat or specifically for rabbit meat.

Fry on both sides over medium heat until a fried brown crust appears (4-5 minutes each).

Let's prepare vegetables and mushrooms. Peel the potatoes, rinse and cut into cubes, slices or strips.

Peel the onions and cut them into rings or halves, if the vegetable is large.

Rinse fresh mushrooms thoroughly and cut into pieces similar in size to potatoes.

In a large stewpan we put in layers - at the very bottom of the pieces of rabbit, onion and mushrooms on top (this layer needs to be salted), and then potatoes (it also needs to be salted and spices added).

Pour the future rabbit stew with filtered water and put on fire. After boiling, simmer the stew over low heat for 30 minutes under a loosely covered lid.

After half an hour, pour a glass of low-fat cream into the stew. We do not bring it to a boil, but simply heat it up for 5-7 minutes over very low heat (which we do when we cook jellied meat).

Serve the rabbit stew with hot potatoes. It goes well with fresh herbs and vegetables.

Since there are a lot of gravy, it can be used for another side dish. This gravy will add a wonderful creamy flavor.

Bon Appetit!