Incredibly delicious! Rabbit stewed in sour cream comes to the table of true gourmets. But how to cook it right? What to do with meat so that it does not become tough? And how to choose a carcass? We will solve all issues together!

Rabbit is rarely on our tables. Unfortunately, since it, from the point of view of nutritionists, has a high nutritional value. A minimum of fat, a maximum of protein, an optimal complex of nutrients and only 150 calories per 100 grams of meat. It is no coincidence that recipes for preparing stewed rabbit are included in the medical and dietary menu, they are recommended for babies in the first years of life.

Carcass selection and preparation

• So that the preparation of the rabbit stewed in sour cream goes smoothly, and the taste of the dish pleases with many pleasant facets, carefully approach the choice of the carcass. It must be bled and have "proof" that you have rabbit meat in front of you. Usually, a paw or a tail is left as it.
• Ideally, if the meat is soft pink with slight fat streaks. This distinguishes a young rabbit, which, after cooking, will turn out soft and juicy. If you have meat of a saturated shade in front of you, then the animal was old and should be marinated well before cooking. Otherwise, the fibers will be stiff.

Carcass pickling

A mixture of water and vinegar is used as a marinade for rabbit stewed in cream and sour cream. Take them in the proportion of 1 liter of cold water to a teaspoon of vinegar. The latter can be replaced with lemon juice in the same volume. If there is a lot of meat and the marinade does not cover the carcass, cook it in larger quantities, increasing all the ingredients by 2 times. Such a mixture will not only soften the fibers, but also eliminate the specific smell that old rabbit meat has. Soak the carcass in it for 3-4 hours.

Young meat does not need to be marinated. But if you want to give it special facets of taste, use:

• milk - to make the carcass or rabbit legs stewed in sour cream more tender;
• white wine - to give a spicy note.

You can prepare the dish in a way convenient for you. The taste of a rabbit stewed in sour cream in a slow cooker, in a cauldron or oven will not differ. However, in a slow cooker, it will cook longer than on the stove. Keep this in mind if you plan to serve the dish for the arrival of guests.

Classic recipe

And now we will tell you how to put out a rabbit in sour cream. Before cooking, the carcass should be cut into portions. To do this, divide it in half along the lower lumbar vertebra. And divide into pieces of the required size. Chop the bones with one blow, because due to their fragility they can remain small fragments in the meat.

You will need:

• rabbit - weighing 2 kg;
• carrots and onions - 1 large vegetable each;
• garlic - 3 cloves;
• high-fat sour cream - 0.5 l;
• salt and pepper.

Cooking

1. Soak the pieces, rub them with garlic, sprinkle with pepper and marinate for an hour.
2. Salt and fry in a hot pan until crispy.
3. Remove the meat from the pan, turn off the gas. Put coarsely grated carrots and coarsely chopped onions there, fry.
4. Prepare a deep cauldron, put meat down, vegetables on top. Pour the dish with sour cream (if the mass is thick, dilute it with water). Salt a little.
5. Put the cauldron on the fire, let it boil. Cover with a lid and reduce the flame to a minimum. Stew a young rabbit for 40 minutes and until the meat is soft, if the carcass is tough.

With prunes

To cook rabbit stewed in sour cream with prunes, you will need:

• rabbit - 2 kg;
• garlic - 4 cloves;
• prunes - 2/3 cup;
• fat sour cream - 500 ml;
• onion - 2 large heads;
• carrots - 1 large;
• spices - rosemary, Provence herbs, black pepper, salt.

Cooking

1. Grind the garlic, add 2 tablespoons of vegetable oil, herbs. Lubricate with a mass of slices of meat, marinate for 4 hours.
2. Rinse and cut the prunes, pour boiling water to swell.
3. Fry the carrots and onions in a deep cauldron, lay out the dried prunes, remove the mass from the cauldron with a slotted spoon.
4. Salt the rabbit, put it in a cauldron, fry.
5. Add vegetables and prunes. Dilute sour cream with milk or water, add to meat. Simmer for 1 hour on low heat.

With mushrooms

For a rabbit stewed in sour cream with mushrooms, you will need:

• rabbit - 2-3 kg;
• onion - 2 large heads;
• champignons - 0.7 kg;
• garlic - 4 cloves;
• fat sour cream - 500 ml;
• salt and pepper.

Cooking

1. Crush the garlic cloves, fry in oil. You will need not the garlic itself (we will throw it away), but fragrant oil, in which immediately fry the pieces of meat.
2. Transfer them to a cauldron. In the remaining oil, fry the coarsely chopped onion, transfer to the meat. Sprinkle with salt, pepper, stew the rabbit in its own juice for 1 hour.
3. Coarsely chop and quickly fry the mushrooms.
4. Transfer the rabbit to a heat-resistant form, spread the mushrooms on top, pour sour cream mixed with milk or meat broth. Cover with foil or a lid, bake for an hour in the oven at 180°C.

With potato

To cook rabbit stewed in sour cream with potatoes, take:

• rabbit - 2 kg;
• fat sour cream - 200 ml;
• large potatoes - 4 pcs.;
• large onion - 1 pc.;
• Italian herbs, salt.

Cooking

1. Chop coarsely and fry the onion. Transfer to a cauldron.
2. Salt the rabbit pieces, pepper, fry in the same pan.
3. Peel and coarsely chop the potatoes.
4. Put the meat and potatoes in a cauldron on top of the onions. Add herbs, salt. Dilute sour cream with water, pour the contents of the cauldron. It is necessary that the potatoes are completely hidden under the sauce.
5. Close the lid, let it boil, reduce the heat. Simmer for 30 minutes.

Rabbit in sour cream - food preparation

Everyone remembers the popular expression that rabbits are not only valuable fur, but also two to four kilograms of delicious dietary meat. And this is true. Rabbit meat has a high biological and nutritional value: it contains essential amino acids, iron, cobalt, phosphorus, and many vitamins. Moreover, their number exceeds the content in other types of meat. Rabbit meat is widely used in clinical nutrition, it is useful for people of all ages, especially children, the elderly and those on a diet, because. this meat is low-calorie, contains only 150kcal per 100g. It is also valuable that rabbit meat does not accumulate pesticides, herbicides and nuclear decay products, which means it is environmentally friendly.

Rabbit meat is recognized as a dietary and delicacy meat not only in Russian, but also in other national cuisines of the world. Crawl dishes are especially popular in the Mediterranean countries. It is fried, stuffed, baked, stewed in wine, cream, sour cream. Rabbit cooked in sour cream is the most beloved and one of the most common dishes, which can be briefly described as tasty, fast, healthy. Rabbit meat is simply stewed in sour cream, or mushrooms, apples, nuts, prunes, garlic, rosemary, white wine are added.

Rabbit in sour cream - food preparation

The meat of a young rabbit practically does not require preparation. But the rabbit meat of an adult can be harsh and have a specific smell. To make the meat fibers more tender and remove odors, it is pre-soaked for several hours, usually three to four is enough. For marinade, it is necessary to dilute water with vinegar in the ratio: for 1 liter of water - 1 small spoonful of vinegar (9%) or lemon juice. It is necessary that the liquid covers the carcass completely, so if the marinade is not enough, you will need to make a new portion. Sometimes the meat is soaked in milk for more tenderness or wine for piquancy.

To divide a whole rabbit into parts, experienced chefs recommend first cutting the carcass in half along the extreme lumbar vertebra, and then cutting these halves into portions. The bones of a rabbit, although hard, are fragile, so you need to try not to crush them, but cut them with one blow to avoid small fragments.

Rabbit in sour cream - the best recipes

Recipe 1: Rabbit stewed in sour cream

Rabbit cooked in sour cream is simply delicious. Carrots, garlic and onions, used as auxiliary products for stewing, united in a single bouquet, endow the rabbit with a magical aroma and amazing taste.

Ingredients: small rabbit carcass - 2 kg, one large carrot and onion, 0.5 l of thick fat sour cream, 3 cloves of garlic, black pepper, salt, vegetable oil.

Cooking method

Grate the soaked rabbit pieces with chopped garlic, pepper, salt and leave to marinate for about an hour. Then heat the oil and fry the rabbit until a beautiful crust. It is necessary to fry on high heat.

In the same oil, fry onion half rings and coarsely grated carrots. Put the meat in a bowl, fried vegetables on top and pour sour cream. If it is too thick, it can be diluted with water. Season with additional salt if needed.

When the contents boil, cover with a lid and reduce the heat as much as possible. Simmer for about forty minutes. If the rabbit is young, this time is usually enough. If the meat is tough, keep on fire until tender. Crawl in sour cream goes well with boiled rice, buckwheat, but even better with mashed potatoes. You can decorate the dish with sprigs of fresh herbs.

Recipe 2: Rabbit in sour cream with mushrooms

The rabbit, fried in garlic oil, is first stewed with onions in its own juice, and then baked in the oven with mushrooms and sour cream. Unusual aromas hover at this time, therefore it is better to remove those who are especially hungry, for humane purposes, from the kitchen while cooking.

Ingredients: rabbit carcass - 3 kg, 2 large onions, 0.5 l of thick fat sour cream, 0.7 kg of fresh champignons, 4 cloves of garlic, salt, pepper, vegetable oil.

Cooking method

Cut the soaked rabbit carcass into large pieces. Flatten the garlic cloves and fry them in oil to release their flavor. The garlic is then removed and discarded. And the rabbit is fried in oil, not necessarily to a crust, the main thing is that it absorbs the garlic flavor. Transfer it to a stew dish. It is better if it is an ordinary cast-iron cauldron - it keeps heat well, and the dish in it will not burn.

In the oil where the rabbit was fried, fry onion half rings. It is not necessary to fry until golden, the main thing is that the onion softens. Transfer it to the cauldron to the crawl, sprinkle with pepper, salt, and simmer over low heat for about an hour. There is no need to add liquid, the rabbit will release the juice and it will be enough.

Coarsely chop the mushrooms, so that a piece is well felt on the teeth, and put in a frying pan, adding a little oil. It is not necessary to fry them for a long time, it is necessary to wait for them to give juice. It can be drained.

In the dish where the dish will be baked, transfer the pieces of the stewed rabbit with onions (without liquid), put the mushrooms on top, mix. Combine sour cream with the broth in which the meat was stewed, add salt, pepper, you can add some other seasonings at your discretion, and pour the meat with mushrooms over it. Cover and bake for about an hour (180C).

Recipe 3: Rabbit in sour cream with prunes

This delicious rabbit is more suitable for a festive table. Unusual gravy envelops him with a gentle veil. Prunes added to the dish give it a piquancy, delicate aroma and a slight sourness, softened by the creamy taste of sour cream.

Ingredients: rabbit - 2-2.5 kg, 4 garlic cloves, prunes - 1 handful (about ½ - 2/3 cup), 500 ml sour cream (15-20%), 2 large onions, 1 large carrot, vegetable oil, salt, spices (any to taste - for game, French herbs, rosemary).

Cooking method

Mix chopped garlic, two tablespoons of oil, spices, salt and spread prepared pieces of meat. Leave to marinate for three to four hours. During this time, the pieces will need to be mixed several times.

Cut prunes into quarters and steam - i.e. Pour boiling water over and leave to swell and soften.

In a cauldron, fry onion half rings and grated carrots, add prunes and hold everything together for a little on fire. Then transfer for a while to another bowl, and fry the rabbit pieces in this oil (the marinade does not need to be washed off, fry directly with it) until almost all the liquid has boiled away.

Transfer the vegetables with prunes back to the cauldron with the meat, mix and pour over the sour cream. You can first add a little milk (1/3 cup) to it so that the sour cream does not curdle. Add salt, pepper if necessary, and simmer until the meat is tender, about an hour. The dish is cooked over low heat with the lid closed. Sometimes it is necessary to look into the cauldron to mix the contents, lifting the vegetables from the bottom so that they do not burn. Carrot, especially if it was finely grated, during this time it has time to boil, and gives the sauce the desired density.

Rabbit in sour cream - useful tips from experienced chefs

- Rabbit meat has more nutritional value if the carcass has a large amount of muscle tissue. If the fibers contain insignificant fatty layers, then the animal was well fed, and its meat will be more tender.

- When buying a fresh chilled rabbit, you need to know that its meat must be bled, white, slightly pinkish in color, with a dense structure, and not have an unpleasant odor. It is believed that the younger the rabbit, the thinner its bones. An older individual has dark pink meat.

- The carcass should be sold with an ear or a tail, hair and claws are left on the paw, so that by these signs it can be made sure that this is a rabbit.

Servings: 4

Calories: 397 kcal

Cooking time: 2 hours 30 minutes

Ingredients

• rabbit carcass
• 200 grams of sour cream
• 100 ml dry white wine (optional)
• 2 onions
• 2 garlic cloves
• 200 ml boiled water
• 3 tablespoons butter
• 3 tablespoons vegetable oil
• pepper

Properly cooked rabbit meat will be appreciated by the most fastidious gourmets. After all, rabbit meat is so tender, soft, and also dietary and suitable for dieters and young children. Rabbit stewed in sour cream according to this recipe always turns out not dry and very tasty. In addition, this dish does not require constant attention from you, it is prepared almost independently. So, let's begin.

Wash the rabbit carcass, dry it and cut into portions. Cut the onion into quarter rings, peel the garlic and finely chop.

Heat the butter and vegetable oil in a frying pan and fry the rabbit pieces on both sides until golden brown.

Transfer the fried pieces to a clean bowl and keep warm.

In the pan where the rabbit was fried, spread the onion and fry for 1-2 minutes.

Pour in the wine and boil it for 7-10 minutes. Add garlic, pepper. Add sour cream and mix everything.

Pour in water, salt and put the rabbit pieces in the pan.

Bring to a boil, cover with a lid, reduce heat and simmer for 1.5-2 hours.

Bon appetit.

Incredibly delicious! Rabbit stewed in sour cream comes to the table of true gourmets. But how to cook it right? What to do with meat so that it does not become tough? And how to choose a carcass? We will solve all issues together!

Rabbit is rarely on our tables. Unfortunately, since it, from the point of view of nutritionists, has a high nutritional value. A minimum of fat, a maximum of protein, an optimal complex of nutrients and only 150 calories per 100 grams of meat. It is no coincidence that recipes for preparing stewed rabbit are included in the medical and dietary menu, they are recommended for babies in the first years of life.

Carcass selection and preparation

• So that the preparation of the rabbit stewed in sour cream goes smoothly, and the taste of the dish pleases with many pleasant facets, carefully approach the choice of the carcass. It must be bled and have "proof" that you have rabbit meat in front of you. Usually, a paw or a tail is left as it.
• Ideally, if the meat is soft pink with slight fat streaks. This distinguishes a young rabbit, which, after cooking, will turn out soft and juicy. If you have meat of a saturated shade in front of you, then the animal was old and should be marinated well before cooking. Otherwise, the fibers will be stiff.

Carcass pickling

A mixture of water and vinegar is used as a marinade for rabbit stewed in cream and sour cream. Take them in the proportion of 1 liter of cold water to a teaspoon of vinegar. The latter can be replaced with lemon juice in the same volume. If there is a lot of meat and the marinade does not cover the carcass, cook it in larger quantities, increasing all the ingredients by 2 times. Such a mixture will not only soften the fibers, but also eliminate the specific smell that old rabbit meat has. Soak the carcass in it for 3-4 hours.

Young meat does not need to be marinated. But if you want to give it special facets of taste, use:

• milk - to make the carcass or rabbit legs stewed in sour cream more tender;
• white wine - to give a spicy note.

Classic recipe

And now we will tell you how to put out a rabbit in sour cream. Before cooking, the carcass should be cut into portions. To do this, divide it in half along the lower lumbar vertebra. And divide into pieces of the required size. Chop the bones with one blow, because due to their fragility they can remain small fragments in the meat.

Ingredients

• rabbit - weighing 2 kg;
• carrots and onions - 1 large vegetable each;
• garlic - 3 cloves;
• high-fat sour cream - 0.5 l;
• salt and pepper.

Cooking

1. Soak the pieces, rub them with garlic, sprinkle with pepper and marinate for an hour.
2. Salt and fry in a hot pan until crispy.
3. Remove the meat from the pan, turn off the gas. Put coarsely grated carrots and coarsely chopped onions there, fry.
4. Prepare a deep cauldron, put meat down, vegetables on top. Pour the dish with sour cream (if the mass is thick, dilute it with water). Salt a little.
5. Put the cauldron on the fire, let it boil. Cover with a lid and reduce the flame to a minimum. Stew a young rabbit for 40 minutes and until the meat is soft, if the carcass is tough.

Other rabbit recipes in sour cream

With prunes

To cook rabbit stewed in sour cream with prunes, you will need:

• rabbit - 2 kg;
• garlic - 4 cloves;
• prunes - 2/3 cup;
• fat sour cream - 500 ml;
• onions - 2 large heads;
• carrots - 1 large;
• spices - rosemary, Provence herbs, black pepper, salt.

1. Grind the garlic, add 2 tablespoons of vegetable oil, herbs. Lubricate the pieces of meat with a mass, marinate for 4 hours.
2. Rinse and cut the prunes, pour boiling water to swell.
3. Fry the carrots and onions in a deep cauldron, lay out the dried prunes, remove the mass from the cauldron with a slotted spoon.
4. Salt the rabbit, put it in a cauldron, fry.
5. Add vegetables and prunes. Dilute sour cream with milk or water, add to meat. Simmer for 1 hour on low heat.

With mushrooms

For a rabbit stewed in sour cream with mushrooms, you will need:

• rabbit - 2-3 kg;
• onions - 2 large heads;
• champignons - 0.7 kg;
• garlic - 4 cloves;
• fat sour cream - 500 ml;
• salt and pepper.

1. Crush the garlic cloves, fry in oil. You will need not the garlic itself (we will throw it away), but fragrant oil, in which immediately fry the pieces of meat.
2. Transfer them to a cauldron. In the remaining oil, fry the coarsely chopped onion, transfer to the meat. Sprinkle with salt, pepper, stew the rabbit in its own juice for 1 hour.
3. Coarsely chop and quickly fry the mushrooms.
4. Transfer the rabbit to a heat-resistant form, spread the mushrooms on top, pour sour cream mixed with milk or meat broth. Cover with foil or a lid, bake for an hour in the oven at 180°C.

With potato

To cook rabbit stewed in sour cream with potatoes, take:

• rabbit - 2 kg;
• fat sour cream - 200 ml;
• large potatoes - 4 pcs.;
• large onion - 1 pc.;
• Italian herbs, salt.

1. Chop coarsely and fry the onion. Transfer to a cauldron.
2. Salt the rabbit pieces, pepper, fry in the same pan.
3. Peel and coarsely chop the potatoes.
4. Put the meat and potatoes in a cauldron on top of the onions. Add herbs, salt. Dilute sour cream with water, pour the contents of the cauldron. It is necessary that the potatoes are completely hidden under the sauce.
5. Close the lid, let it boil, reduce the heat. Simmer for 30 minutes.

When a rabbit stewed in sour cream is cooked in the oven, divine smells fly through the kitchen. They will attract all your household members, so hurry up and sit down at the table. It's time to try!

is not only tasty and tender, but also dietary. Great for any side dish, well absorbed in the human body. Most often used in Russian, Belarusian and Ukrainian cuisines.

Benefit and harm

Rabbit meat is rich in vitamins and minerals.

The use of the product is capable of:

• improve the condition of the skin and DNA synthesis;
• strengthen bones;
• reduce pressure in the visual organ;
• oxygenate brain cells;
• help the body recover after an illness or surgery;
• normalize metabolism and blood sugar levels.

Rabbit meat is especially useful for people suffering from:

• ulcerative lesions of the stomach;
• gastritis;
• diabetes
• hypovitaminosis;
• colitis, enterocolitis;
• hypertension;
• oncology;
• radiation sickness;
• anemia.

Despite the many positive qualities, the use of rabbit meat can harm the body with tendinitis, gout, arthritis, and severe kidney disease.

Difficulty, cooking time

The complexity of cooking rabbit meat is considered low. Production time is from 3 to 24 hours. Most of the time is spent on soaking the meat product. The carcass can be marinated before cooking, both as a whole, and divided into portions.

Food preparation

Before cooking, it is recommended to soak the rabbit meat in cold water or milk to eliminate the specific aroma. The specific smell depends on the age of the rabbit. The older the animal, the more specific the aroma. After soaking, you can marinate the meat.

One of the marinade options:

1. Grind celery, onion, garlic cloves, parsley.
2. Pour chopped vegetables with 0.5 liters of table vinegar.
3. Add 1 tbsp. l. granulated sugar, bay leaf, ground pepper, salt.
4. Boil for 10 minutes, cool.
5. Marinate rabbit meat in the resulting liquid for 6 to 24 hours.

Sour cream is used to tenderize rabbit meat.

How to cook a rabbit stewed in sour cream in a pan?

To prepare 3-4 servings you will need:

• 500-700 g of rabbit meat;
• 2-3 bulbs;
• pepper, salt (to taste);
• 200 g sour cream;
• a couple of bay leaves.

Cooking rabbit stewed in sour cream according to the classic recipe - step by step photo:

1. Divide the carcass into large pieces, rinse, dry with a towel or napkin. Then pepper and salt.
2. Chop the peeled onion into large slices.
   
3. Fry the meat pieces in a pan, after the appearance of goldenness, lay out the onion slices. Fry for 5-10 minutes.
   
4. After the time has elapsed, add sour cream, bay leaves, pepper to the workpiece. Reduce fire.
   
5. You can also add hot boiled water (about 120 ml), salt to taste, mix the ingredients, cover with a lid. Cook on low heat for about one and a half to two hours.
   
6. Serve the finished dish with any side dish.
   

In 100 gr. dishes contain:

• proteins - 13 g;
• carbohydrates - 3 g;
• fat - 8 g.

Calorie content - 154 kcal.

cooking options

To prepare the dish you will need:

• 2700 g of rabbit meat;
• 800 g of champignons;
• 400 g sour cream;
• a pair of bulbs;
• salt pepper;
• half a lemon;
• a little plum. oils;
• 3-4 garlic cloves.

1. In order to properly cook the rabbit in sour cream with garlic and champignons, you first need to marinate the rabbit meat. To do this, cut the film from the carcass, put it in a deep bowl, pour in cold water and lemon juice. Leave for a few hours.
2. The next step is to cut the pickled rabbit meat into medium-sized pieces.
3. Then fry chopped garlic in a heated pan with butter, then transfer it to a plate. Garlic is no longer needed, it was needed to add flavor to the oil.
4. Then put the meat pieces in the pan with the resulting oil, lightly fry. Transfer to a cauldron.
5. In the pan where the meat was fried, place the onion, chopped in large half rings.
6. After the appearance of light goldenness, shift the onion to the fried meat. Then salt, pepper the workpiece, close the cauldron with a lid. Put on low heat to simmer for 60 minutes.
7. At this time, cut the washed and peeled mushrooms into four parts. Put the mushrooms in a preheated pan, cook until the mushrooms release juice. The resulting liquid must be drained, lightly salted, turn off the fire.
8. After the time has passed (1 hour), transfer the meat pieces to a baking dish. Then lay out the pieces of champignons, carefully mix the ingredients.
9. Combine sour cream with the liquid in which the rabbit was stewed, salt, pepper, pour over the meat. You can add your favorite spices. Cover the dish with a lid.
10. Preheat the oven to 180 degrees, place the mold. Cook for about an hour.
11. After a while, the dish can be served with your favorite side dish, garnished with fresh herbs.

Rabbit meat stewed with tomatoes

Ingredients:

• half a rabbit carcass;
• a couple of tomatoes;
• a tablespoon of lemon juice;
• bulb;
• pepper, salt;
• 50 ml of vegetable oil;
• 0.5 l of boiling water.

1. First you need to rinse the rabbit meat well, remove the film. Then add water until the carcass is completely covered. Leave for 1-1.5 hours.
2. After the time has elapsed, divide the meat into parts, rinse.
3. Then you should prepare the marinade, for this put meat pieces in a deep bowl, add freshly squeezed lemon juice, salt, pepper. Mix the ingredients, cover with a film, leave for one hour.
4. While the meat is marinating, chop the onion into thin half rings. Peel the tomatoes from the peel, for this you should pour over boiling water. Then chop the tomatoes into small cubes.
5. Heat a saucepan with the addition of vegetable oil, then place the meat pieces in it. Fry on low heat for 4-6 minutes on each side.
6. Add chopped onion, mix. Fry for about two to three minutes.
7. Then lay out the chopped tomatoes. Mix the ingredients, cook for about 8-10 minutes, stirring occasionally.
8. At the last stage of preparation, you need to fill the components with water until they are completely covered. Simmer over low heat covered for 1-1.5 hours.

The dish is ready.

Rabbit with apples in the chicken

Components:

• 1200 g of rabbit meat;
• a couple of onions and carrots;
• 100 g raisins;
• a couple of apples;
• spices, salt, pepper;
• 50 ml wine vinegar or white wine.

Manufacturing:

1. First, you should marinate the meat, for this, place the chopped meat pieces in a deep bowl, add the onion chopped in half rings, your favorite spices, salt, and pepper. Mix all ingredients. Leave for a quarter of an hour.
2. Then cut the peeled and washed carrots into circles, put them on the pieces of rabbit meat. Also add wine vinegar (or white wine), raisins. You can use dried apricots or prunes. Mix all the ingredients and leave for 1-3 hours to marinate.
3. After the time has elapsed, put all the components in the roaster. Place large pieces of apples on top. Cover with foil or lid.
4. Preheat the oven to 190 degrees, put the roaster in it and leave for 60 minutes.
5. After the time has elapsed, the product should be checked for readiness. If the meat is tough, leave for another 40-60 minutes until fully cooked.

Rabbit with potatoes

Ingredients:

• 600 g and 800 g - rabbit meat and potatoes, respectively;
• bulb;
• half a carrot;
• 1 garlic clove;
• pepper, salt;
• 50 ml sol. oils;
• 200 ml of water.

1. Cut the washed carcass into large pieces. Fry in a pan with rast. butter until crusty.
2. Chop the onion into thin half rings, potatoes into large cubes, carrots into thin circles.
3. After frying, transfer the rabbit meat to a cauldron or stewpan. Add a clove of garlic.
4. In the remaining oil, lightly fry the chopped onion with carrots.
5. Then add all the vegetables to the meat pieces, pour boiling water, salt, pepper, mix. Simmer on low heat for 30-40 minutes.

The finished dish can be served, garnished with herbs.

Braised rabbit with prunes

Components:

• a kilogram of rabbit meat;
• 3 pcs. tomatoes, bell peppers, shallots or onions;
• glass of water;
• salt pepper;
• 200 g prunes (pitted).

Cooking:

1. Large meat pieces fry on rast. butter on each side until golden brown over medium heat. Then shift the rabbit into a cauldron, pepper, salt.
2. Cut into strips sweet pepper, pre-washed and peeled from seeds with a stalk. Peel the onion, cut into thin rings. Divide washed tomatoes into 2-4 parts (depending on size).
3. Put the chopped vegetables on top of the meat in a cauldron. Add water, leave to languish for half an hour with minimal heat under a closed lid.
4. Then put prunes, cook for another half an hour in a sealed container.

The finished dish goes well with a side dish of rice, mashed potatoes, fresh vegetables.

Rabbit meat with carrots in a cauldron

Ingredients:

• 1.5 kg of rabbit meat;
• 400 grams of carrots;
• 250 g of onions;
• 100 g butter;
• 400 g sour cream;
• 50 g of tomato paste;
• a couple of teaspoons of salt;
• 1.5 tsp ground black pepper;
• 2.5 stack. broth or boiled water.

Video recipe:

1. Cut the washed carcass into large pieces. Each pepper, salt.
2. Heat the butter in a frying pan, put the rabbit meat. Fry on high heat for about 7 minutes on each side. Then transfer the pieces to the cauldron.
3. Chop the peeled onions in half rings, carrots in circles.
4. Bring water or broth to a boil in a pan, pour meat pieces. Add chopped vegetables, mix ingredients. Put on fire, bring to a boil.
5. After boiling, put sour cream, tomato paste into the cauldron. Add water until all ingredients are completely covered, mix.
6. Leave to simmer under a closed lid with minimal heat for 1 hour.

Braised rabbit with rice

Components:

• 500 grams of rabbit meat;
• carrots, onions - 1 pc.;
• half a glass of rice;
• 4 tbsp. l. rast. oils;
• salt, spices (to taste);
• a head of garlic;
• 300 ml of water.

Manufacturing:

1. Cut the washed rabbit carcass into pieces. Fry in a hot pan with vegetable oil.
2. Chop the peeled onions with carrots, add to the meat pieces. Fry, stirring the ingredients occasionally.
3. Lay out the washed rice. Fry the ingredients for a couple more minutes.
4. Then add the whole head of garlic, spices, salt. Mix the preparation thoroughly. Pour in hot boiled water.
5. Cook under a closed lid over low heat for about half an hour.

The dish is ready.

Rabbit up your sleeve

Ingredients:

• rabbit carcass;
• a couple of heads of onions;
• three carrots;
• 150 g sour cream;
• for a couple of st. l. lemon juice and rast. oils;
• garlic, salt, pepper (to taste).

Manufacturing:

1. Before cooking, soak the rabbit meat for a couple of hours. To do this, rinse the carcass, place in a deep bowl and pour cold water. It is recommended to change the water.
2. After the time has elapsed, cut the meat into large pieces.
3. Next, you need to prepare the marinade. To do this, mix lemon juice with sour cream. Separately combine salt, pepper, chopped garlic (optional).
4. Rub each piece of meat with salt and pepper, then brush with sour cream and lemon juice. Add rast. oil, mix well. Leave to marinate for 3 hours.
5. At this time, you should chop the peeled onion in half rings, carrots in circles.
6. After the time has elapsed, place the rabbit in the roasting sleeve, also lay out the vegetables. Close the bag, make a few holes on top.
7. Preheat the oven to two hundred degrees, place the workpiece in it. Bake the dish for about 40 minutes.
8. After the set time, open the sleeve, leave for another quarter of an hour in the oven for the appearance of a ruddy hue.

Rabbit stewed in a slow cooker

Components:

• 2.5 kg of rabbit meat;
• 400 g sour cream;
• carrot;
• mustard (1 tablespoon);
• bulb;
• pepper, salt (to taste);
• a little butter.

Manufacturing:

1. Wash the carcass well, cut into pieces. Lubricate the bottom of the multicooker with butter. Lay out the pieces of rabbit meat, salt and pepper.
2. Turn on the "Baking" mode and the timer for 60 minutes.
3. Turn the meat over after 15 minutes.
4. During the preparation of rabbit meat, vegetables should be prepared. Chop the peeled onion into cubes, grate the carrot into large strips. Mix sour cream, mustard and a small amount of water.
5. After 30 minutes, put the vegetables in the slow cooker, add the prepared sauce, water. Mix all the ingredients, set the "Extinguishing" mode for 1 hour.

Video recipe:

Rabbit in a pot

Components:

• rabbit carcass;
• eggplant;
• three tomatoes;
• a pair of bulbs;
• carrot;
• three potatoes;
• bay leaves;
• pepper, salt (to taste).

1. Divide the well-washed carcass into parts, place in a deep container, pour cold water. Leave for three hours to eliminate the smell.
2. Peel, wash and chop the vegetables into pieces of any shape of the same size.
3. After the time has passed, dry the meat with a napkin or towel, salt and pepper.
4. Place the pieces of rabbit meat into the prepared baking pots, then the chopped vegetables. Pour a little boiled water, salt. You can add sour cream.
5. Place the pots in an unheated oven. Bake for about 40 minutes at 200°, stirring occasionally.

Serve hot to the table.