What to cook with rabbit meat. Recipes for rabbit meat. Rabbit in the oven with vegetables

Rabbit meat is considered more useful than beef, chicken or turkey in a number of ways. 100 grams of this lean meat contains 22 grams of protein, which is 90% absorbed by the body. Rabbit has a low cholesterol level, besides, it is hypoallergenic and suitable for nutrition during a diet and for children. And if you follow the recommendations for cooking, there is no doubt that you will get a 100% delicious rabbit.

Rabbit meat recipes are presented in our article. Here we will tell you how to bake a rabbit in the oven, including in a sleeve, cook it in a slow cooker, make stew out of it, and present many other interesting and healthy dishes.

Secrets of Cooking Delicious Rabbit

The optimal carcass weight is 1.5 kg, since rabbit meat with a large weight may be old.
The color of a fresh rabbit is pale pink, with a smooth surface. A winded carcass or in blood is not worth buying.
Before cooking, rabbit meat is soaked in cold water for several hours, systematically changing the water.
To make the rabbit soft and juicy, it must first be marinated in an acidic environment, for example, in lemon juice, vinegar, kefir, whey with the addition of spices and herbs.
You can not pickle young rabbit meat, but immediately send it to the pan with garlic and herbs.
Deciding what to cook from a rabbit is not difficult at all. Its meat is stewed in sour cream and cream, fried in a pan and baked in the oven, cooked whole or in pieces. Delicious stew is obtained from the rabbit, and the soup comes out very fragrant and healthy.
How long a rabbit cooks depends on how old or young the meat is. For example, for rabbit meat up to a year old, 15 minutes in a pan is enough for the dish to be ready. The old rabbit should be soaked, marinated, and cooked much longer in time.

Rabbit Bean Soup

Dietary rabbit meat is often used in light, low-fat soups. For those to whom such a first seems insatiable, we can offer another version of the dish. What can be cooked from a rabbit?

Bean soup belongs to Portuguese cuisine. Beans, along with cauliflower and carrots, are considered the main ingredients of dishes in this country. The proposed recipe uses canned beans, although you can cook them yourself. But the highlight of the dish is the rabbit, which is marinated in red wine (250 ml) with crushed garlic cloves (3 pieces) and black pepper 24 hours before cooking. In total, according to the recipe, 600-700 g of rabbit meat will be needed.

How to make Bean Soup:

Remove the rabbit meat from the marinade and pat dry.
Roll the meat pieces in flour and lightly fry them in olive oil. Put the rabbit in a soup pot.
Fry garlic (2 cloves) and onion (2 pcs.) In a separate pan. When the roast begins to turn golden, add chopped tomatoes (2 pcs.) To the vegetables.
Transfer the roast to the pan with the meat.
Add pre-baked red bell pepper, 2 diced potatoes, salt and spices (powdered saffron, cloves, hot peppers and sweet paprika).
Pour all the ingredients with hot water, bring to a boil and cook over low heat for about 45 minutes.
5 minutes before the end, add bay leaf, thinly sliced young zucchini and a half-liter jar of white beans. Sprinkle with parsley before serving.

Rabbit soup: recipes in a slow cooker

Healthy rabbit meat is often used in the preparation of low-calorie meals. The rabbit soup is delicious. Its recipes include first courses with vegetables, pasta, rice groats, mushrooms, etc. They are cooked according to the traditional recipe, but instead of a pot and stove, a slow cooker is used.

To prepare vegetable soup, rabbit is first fried in a bowl, then onions and carrots are added to it. After another 10 minutes, potatoes and zucchini are added to the bowl. Vegetables pour 1.5 liters boiled water and set the "Soup" or "Stew" mode in the multicooker for 60 minutes. Salt, spices and herbs are added 5 minutes before the end of cooking.

If you don’t know what can be cooked from a rabbit for a child, cook a diet soup. Rabbit meat is not fried here, but is immediately cooked in the "Soup" mode for 40 minutes. Then it is separated from the bones, again lowered into the broth, vegetables and cereals are added if necessary. Then cooking continues on the "Soup" mode for another 1 hour.

Rabbit stewed in yogurt

Rabbit stewed in sour cream is one of the most popular Russian dishes. This option first comes to mind when it is necessary to answer the question of what can be prepared from a rabbit. An alternative to sour cream in our recipe is yogurt, but the dish will only benefit from this. The meat will turn out juicy and tender, the fibers will easily separate, and the rabbit will literally melt in your mouth.

Step by step cooking is as follows:

Half of the rabbit carcass (1 kg) is cut into portions, washed and dried.
The meat is rubbed with salt, pepper and lemon juice.
The rabbit is fried in a pan with vegetable oil for 15 minutes.
Water or broth (2 tablespoons) is poured directly into the pan so that the liquid completely covers the meat.
The contents of the pan are brought to a boil and continue to simmer for about 1 hour.
Dried basil (1 teaspoon) and 200 ml of yogurt are added. The rabbit continues to stew for another 15 minutes.
Lastly, finely chopped garlic (2 cloves) is added, the fire is turned off, covered with a lid and the dish is infused for 10 minutes.
The rabbit is served directly to the table with the sauce formed as a result of stewing.

Rabbit baked in foil

It is not recommended to bake a tender rabbit whole in the oven, as it often turns out to be rather dry. And even prolonged pickling does not always help. A baked rabbit in foil in the oven will help correct the situation.

You can cook this dish in the following sequence:

Rinse and dry the whole rabbit carcass.
Grate it with salt and pepper, squeezed garlic and butter (5 tablespoons).
Put the carcass on the foil, folded several times. Sprinkle the rabbit with rosemary (1/2 teaspoon) and Provence herbs.
Seal the carcass with foil on all sides and put on a baking sheet with a small amount of water poured to the bottom.
Bake the rabbit for 1.5 hours. 15 minutes before the end of cooking, you need to open the foil and increase the temperature in the oven from 160 to 200 degrees so that the meat is browned.

Rabbit in foil in the oven according to this recipe can be cooked earlier if the weight of the carcass is less than 1.5 kg. And do not forget to pour water on the baking sheet, otherwise the rabbit may burn.

Oven rabbit recipes

There are a lot of recipes for baking a delicious rabbit in the oven. We propose to cook two of them. These are rabbit recipes with mozzarella and olives, as well as carrots in cream. To do this, the meat will need to be pre-marinated, and for 24-36 hours. The marinade in both cases is identical: in garlic and aromatic herbs.

A delicious rabbit, the recipes of which are presented below, is marinated as follows:

The rabbit is butchered, washed under running water, dried with a towel, rubbed with a mixture of salt and pepper.
Onion (2 pcs.) Cut into half rings.
The head of young garlic is crushed in a blender to a puree state. A bunch of fresh sage and thyme, olive oil (4 tablespoons) are also added here.
A fragrant green paste is obtained, which is mixed with onions and used to marinate the rabbit. Pieces of rabbit meat are rubbed with paste on all sides, tightened with a film and sent to the refrigerator for a day or more.

Marinated rabbit is prepared according to one of the recipes:

Rabbit with mozzarella is a delicious and fragrant dish served with tkemali sauce and tomatoes. Pieces of rabbit meat are fried in a grill pan on both sides, put into a mold, sprinkled with olives (a jar) and mozzarella (200 g). A rabbit is prepared according to this recipe at a temperature of 150 degrees for 2 hours.
Creamy rabbit with carrots - tender and juicy meat served with potatoes baked in the same sauce as the main course. To prepare this dish, pieces of meat are also fried in a grill pan, laid out in a refractory form and poured with heavy cream (200 ml). Circles of carrots are laid out around the pieces. The rabbit is baked according to this recipe at 150 degrees for 2 hours.

Since a lot of delicious sauce remains after baking, it is recommended to bake potatoes in it. For its preparation, 1 kg of tubers is peeled, washed and boiled in salted water for 5 minutes. Then the hot potatoes are transferred to a baking dish and sent to the oven for 25 minutes.

Recipe for rabbit in sour cream in a slow cooker

Classics of Russian cuisine. And with the advent of such a home assistant as a slow cooker, cooking it has become much easier.

How to cook The process consists of the following sequence of actions:

The rabbit is cut into portions, washed and dried with a towel.
Then each piece is rubbed with salt and pepper and fried in the bowl of the appliance in the "Baking" mode on both sides.
After about half an hour, carrots and onions are added to the meat bowl.
After another 15 minutes, the rabbit with vegetables is poured with 1.5 glasses of water or broth (chicken or vegetable).
Set the "Extinguishing" mode for 1.5 hours and continue
10 minutes before the end, open the slow cooker, add sour cream (200 ml), chopped garlic clove and curry powder (2 teaspoons) to the bowl.

This dish is perfect with almost any side dish, vegetables, rice or pasta. If desired, the rabbit in sour cream can also be cooked in a pan, reducing the cooking time by 20 minutes.

Rabbit with prunes in a slow cooker

Prunes are often used in the preparation of meat, be it rabbit, beef or chicken. From this, the dish turns out to be more tender, juicy and acquires some piquancy in taste. Rabbit meat according to this recipe is cooked in a slow cooker, but you can also use a duckling or roaster with thick walls and simmer it over low heat on the stove. If you are just looking for desired recipe, and do not know how to cook a juicy rabbit, use our step-by-step instructions. Suitable for any multicooker.

How to cook a rabbit in sour cream in a slow cooker with prunes and carrots:

Prunes are soaked in warm water for 40 minutes.
The carcass of the rabbit is cut into portions.
The meat is fried on both sides in the bowl of the appliance in the "Extinguishing" mode for 30 minutes.
Carrots are cut into strips, and onions into half rings. Prepared vegetables are transferred to the bowl with meat and fried together with the rabbit for another 7 minutes.
fill with water so that it covers them by 2/3. At the same time, spices are added (salt, pepper, herbs to taste), mustard (1 teaspoon), ketchup and sour cream (2 tablespoons each).
The rabbit is stewed in a multicooker for 1.5 hours ("Extinguishing" mode).
Half an hour before the end of cooking, prunes (pitted) are added to the meat.
Another 10 minutes before the end, chopped garlic (2 cloves) is added to the bowl.

The rabbit is served with the sauce in which it was stewed. As a side dish, you can cook potatoes or rice.

Juicy rabbit recipe up your sleeve

Like any other meat, rabbit can also be cooked with vegetables up its sleeve. Pieces of rabbit meat are juicy and tender and cook relatively quickly, only 1-1.5 hours.

Rabbit in a sleeve with vegetables is prepared in the following sequence:

A large carcass, weighing about 2 kg, is soaked in clean water for about 4 hours. At the same time, it is advisable to change the water every hour.
After the specified time, the meat is cut into pieces and lowered into the marinade. To marinate a rabbit, you need to take the juice of a whole lemon, a tablespoon of salt, pepper, bay leaf, an onion cut into half rings for 3 liters of water. The meat will be in the marinade for about 4 hours.
Potatoes (1 kg) and carrots (2 pcs.) are peeled, cut into circles and combined with marinated rabbit. A little vegetable oil is added (4 tablespoons), salt and pepper if necessary.
The prepared potato and meat mass is transferred to a baking sleeve, tied on both sides and sent to a baking sheet.
Rabbit with vegetables in the oven is cooked at a temperature of 180 degrees. After 1 hour, the sleeve can be cut open to brown the meat.

You can also use other vegetables if you like. cauliflower, zucchini and sweet peppers.

Rabbit stew

Delicious can be prepared not only from chicken, pork or fish, but also from rabbit meat. This recipe uses rabbit fillet, or rather, pieces of meat separated from the bones. To prepare two half-liter jars of stew, you will need approximately 1.3 kg of rabbit meat.

Homemade rabbit stew in the oven is prepared in the following sequence:

Prepare glass jars, wash thoroughly with soda and sterilize with lids. If regular tin lids are used, be sure to remove the rubber bands from them before putting them in the oven.
Then the meat, cut from the bones, is laid out in jars. To do this, half a teaspoon of salt is poured into the bottom of the container, bay leaves and peppercorns are added (4 pieces in each jar). Then the meat is laid out directly, not reaching the edge of the jar 1 cm. Half a teaspoon of salt and peppercorns are again poured on top.
Banks are installed in a deep refractory form with water, which should reach the middle of the glass container, and covered with lids.
The form with the jars is sent to a cold oven and set to the middle level. Now the temperature rises to 150 degrees, and after half an hour - to 180. At this temperature, the stew is cooked for 2.5 hours.
After the time has elapsed, the jars are removed from the oven and rolled up with a can key. It is important not to forget to put in place the rubber bands from the covers.

You can store stew prepared according to this recipe in a dark, cool place for 1 year.

Rabbit meat is much healthier than beef, pork and lamb, it has almost no fat, but a lot of protein, which is 90% absorbed by the body. This meat contains a huge amount of vitamins, microelements and amino acids, there are practically no bones and tendons, which greatly facilitates the preparation of rabbit dishes. In addition, this product is considered hypoallergenic, so it is prepared for young children. Rabbit dishes are very tasty and appetizing, and kids will not have to be persuaded to eat the meat to the last bite - they will also ask for an addition. If you want to pamper your loved ones, prepare a rabbit, best recipes preparations for this dish are collected on our website.

The main secret of cooking a rabbit is successful meat

For cooking delicious, the quality of meat is very important, and it is better not to save on this. Buy fresh rabbit meat from the market or chilled carcasses from the store and try not to take frozen meat, as prolonged exposure low temperatures degrades its quality. You can choose a good rabbit by the following signs - pink dry meat without spots, bruises, cuts and slippery surfaces, a fresh smell and a brand confirming the quality mark. Choose carcasses weighing no more than 1.5 kg - usually young rabbits weigh so much, old and plump ones are not suitable for food. A young rabbit less than five months old is usually light pink, while a more mature one is dark pink. In the old days, the age of a rabbit was determined by taking it by the hind leg - in a young animal, when shaken, the spine sagged. Very often, at the request of a veterinary examination, a fluffy tail or paw with wool and claws is left on the carcass of a rabbit, but this rule is not always observed.

We cut the carcass

The peculiarity of rabbit meat is that all parts of the rabbit require an individual approach. The back part (fattier) is best fried or baked, while the front part is usually stewed and boiled. It is good if the meat has thin layers of fat, which give the rabbit softness and juiciness. When cutting the carcass, its rear part is separated from the front just above the paws, the breast is divided into four parts, the meat is cut from the abdomen, and the legs are cut along the joints into the thigh and drumstick. At this stage, the entrails are removed, and the rest of the carcass is divided along the spine and cut into small pieces. If it turns out to be too fatty, the fat can be cut off and used for frying or cooking in the oven, as advised in many recipes.

Making rabbit meat juicy

Rabbit meat is considered dietary meat, therefore, when cooked, it is dry, but this drawback is corrected by marinating, which will save fresh meat from a specific smell. Usually, a rabbit is marinated for 2-10 hours in salt or acetic water, in soy sauce, milk, kefir, mayonnaise, whey or wine, which gives the rabbit meat an exquisite taste and noble aroma. Dark pink meat is marinated in several marinades to make it tender and tasty. A good effect is obtained by smearing the carcass with olive oil mixed with finely chopped fresh garlic. Spices and fragrant herbs are added to the marinade for piquancy - dill, parsley, celery and lemon. Remember that it is strictly forbidden to use wine marinade for children's dishes.

Cooking the rabbit right

Marinated fried and baked very quickly - within 30 minutes. This time is enough for the meat to be perfectly fried without losing juiciness. Do not overexpose the rabbit on fire, otherwise the results of a long pickling will go down the drain and the meat will lose its flavor, become dry and tough. At the end of frying, you can add tomato paste, sour cream or heavy cream to the dish.

It turns out very tasty rabbit stewed in red or white wine, champagne, milk, cream, broth or sour cream - to prepare this dish, pieces of meat are fried in butter until crispy and mixed with spices (mint, citrus zest, rosemary, thyme sprigs ). Next, liquid is poured into a frying pan, into a saucepan or ducklings, and the rabbit is stewed for 1-3 hours over low heat so that the fine structure of the meat does not collapse. In general, the rabbit does not like high temperatures, and this must be taken into account. In the process of roasting and stewing, tomatoes, carrots, zucchini, beans, mushrooms, onions, garlic, bay leaves, black pepper and potatoes are introduced into the dish - it all depends on the chosen recipe and culinary habits. Mustard, adjika, ginger, horseradish, oregano, coriander, basil, juniper, cloves and cinnamon are often taken as a piquant seasoning, and you can bring the rabbit to readiness in the oven.

A baked rabbit is usually cooked under a “cap” of vegetables and mushrooms and poured with sour cream. Many people like baked rabbit with fruits, dried fruits, green peas, nuts and cheese, and foil or a roasting sleeve is used to cook meat, but you can also cook in a slow cooker and grill.

Subtleties from the chef

If you want to get a golden brown crust, dry the meat well before frying. Never put several pieces of rabbit meat in the pan, because they will release a lot of juice and begin to stew - in this case, you will not wait for the crust. We do not recommend piercing the meat to check for readiness, as juice and marinade will flow out of it, and the dish will turn out dry. Turn the pieces only after they are well browned on one side.

Boiled rabbit is one of the most popular dishes in children's cuisine, and to make it tasty and not bland, add coarsely chopped carrots, celery root and onion in the peel to the broth during cooking. The carcass should be poured with cold water, and the fire should be minimal - and in half an hour the fragrant broth with the most tender meat is ready.

Do not throw away rabbit offal - they are cooked along with meat, especially rabbit liver, soft and tasty. This also applies to the lungs, kidneys and heart, which are very tasty, especially if they are fried with spices, carrots, onions and garlic, and then stewed in cream or sour cream. From the offal crushed in a blender, an appetizing pate is obtained, which is served for breakfast with bread and vegetables.

Minced meat is made from rabbit meat for cutlets, meatballs and meatballs, rabbit meat is used to make barbecue, schnitzel, pilaf, terrine, soufflé and stew. At first glance, this meat seems whimsical, but you will quickly adapt to its difficult "character" and learn how to change recipes to suit your family's tastes. A baked rabbit, served on a large platter and garnished with vegetables, fruits and fresh herbs, lifts the mood and creates a sense of celebration in the soul. Enjoy delicious meals with your family, and let the rabbit become your favorite dish on your table!

Wash the processed carcass of the rabbit and divide it into portions.

Pour the pieces of meat with cold water and add vinegar (about 2 liters of water 50 g of vinegar), and leave for 30-60 minutes. Then the meat can be washed well with water.

Then the rabbit meat is fried in vegetable oil.

It is better to cook rabbit meat in thick-walled dishes: it is convenient in a duck pit, or in a glass deco.
Put the onion at the bottom of the dish, spread the rabbit meat, salt and pepper to taste. Then again onion, grated cheese, bay leaf. Onion cut into rings or half rings. Salt and pepper each layer to taste.

Pour the last layer of meat with sour cream (sour cream can be smeared with meat between layers, you won’t spoil the porridge with butter).

At the end, rub all the meat on top with cheese and put in the oven. Bake in the oven over medium heat until the rabbit meat is cooked (about 40-60 minutes). In this case, the duckling must be covered with a lid.

The finished rabbit meat is covered with a thin layer of cheese, smells appetizing and looks very royal.

Cooked rabbit is royally delicious both hot and cold. Can be served as a side dish mashed potatoes, wheat, rice, oatmeal porridge.

Like this rabbit recipe, royal rabbit can be cooked without frying the pieces of meat in vegetable oil. The dish will turn out more dietary.

Enjoy your meal!

Mistresses do not often cook rabbit dishes. Perhaps because it is rarely on sale. But those who care about their health are trying to include rabbit meat in their diet more often.

This meat is rich in calcium, magnesium, phosphorus, iron and other trace elements that the body needs to maintain health. Rabbit has vitamins PP, B1, B2, B6, B12, E.

The rabbit has white tender meat, which is digested by almost 90%, so nutritionists recommend including it in the children's menu.

But, despite the seeming simplicity, there are some nuances in the preparation of rabbit meat. Only considering them, you can get soft tasty meat that will be without a rabbit smell.

The subtleties of cooking rabbit meat so that the meat is soft and juicy

The most delicious meat in young rabbits. Usually their weight is no more than 1.5 kg.
You should not buy a rabbit if its carcass is winded or in blood. It should be smooth and light pink in color.
Usually rabbit meat is not cooked whole. The front and back parts of the carcass are designed for different types of dishes.
The back part includes everything that is below the last lumbar vertebra. There is less connective tissue, so this meat is fried or baked.
The front part of the carcass is suitable for boiling, stewing or making stews.
To remove a specific smell, rabbit meat is often marinated, especially if it is old. For the marinade, vinegar, wine, whey, kefir with the addition of various spices and spices are used.
The main components for the marinade are bay leaf, pepper, onion, salt, parsley, garlic. Fans of a spicy smell add coriander, cloves, cinnamon, nutmeg, thyme, juniper berries, dill and other herbs to taste in the marinade.
Young rabbit meat can be soaked in water without vinegar to get rid of the blood that makes the meat dark. This is especially true of hare, which must not only be soaked in water, but also marinated from 5 hours to 3 days.
Young rabbit meat for frying is not marinated if aromatic herbs and garlic are used.
Rabbit cooks very quickly. Young meat from the back of the carcass will be ready in 30-35 minutes. Old meat is cooked for about an hour. Rabbit meat, cut into small pieces and fried in a pan, will become soft in 10-15 minutes.

Chakhokhbili from rabbit

Ingredients:

rabbit meat - 1 kg;
fat - 120 g;
onion - 3 pcs.;
fresh tomatoes - 2 pcs.;
lemon - 0.5 pcs.;
wine - 100 ml;
sugar - 30 g;
vinegar - 60 g;
tomato paste - 60 g;
broth - 300 ml;
herbs, salt and spices - to taste.

Cooking method

The rabbit is cut into pieces weighing 50 g and fried in fat (60 g) until golden brown.
Salt, put tomato paste, pepper, pour broth and simmer over low heat for 40-50 minutes.
The onion is chopped and sautéed in the remaining fat. Sprinkle with sugar and stir. Pour in vinegar and simmer until it evaporates.
Onions are put in a bowl with a rabbit, tomatoes are added.
Everything is poured with wine and stewed until the meat is ready.
When serving, decorate with a slice of lemon and sprinkle with chopped herbs.

Ragout of rabbit

Ingredients:

rabbit - 1 pc.;
fat - 70 g;
potatoes - 1 kg;
onions - 2 pcs.;
carrots - 1 pc.;
parsley - 80 g;
fresh tomatoes - 3 pcs.;
flour - 1 tbsp. l.;
salt - 20 g;
ground pepper - a pinch;
cloves - 2 buds;
bay leaf - 2 pcs.;
greens of dill and parsley - a bunch;
chopped herbs - to taste.

Cooking method

The rabbit is cut into pieces along with the bones and fried in fat until golden brown. Salt.
Cut carrots into slices. Chop the onion and parsley root. Vegetables are added to the meat and fried all together.
Sprinkle with flour, put sliced tomatoes, spices, a bundle of greens.
Pour in hot broth.
Potatoes are cut into thick circles, dipped into the broth, mixed.
Stew with a lid on until the meat is done.
A bunch of greens is taken out, and the meat with vegetables is laid out on a plate and sprinkled with fresh herbs.

Rabbit stewed with prunes

Ingredients:

rabbit - 1 pc.;
fat - 90 g;
tomato sauce or ketchup - 450 g;
prunes - 500 g.

3% vinegar - 150 g;
cinnamon - a pinch;
cloves - 2 buds;
bay leaf - 2 pcs.;
ground black pepper - 0.1 tsp;
sugar - 10 g;
salt - 10 g;
greens - 20 g.

Cooking method

Prepare the marinade. To do this, mix vinegar with all the spices and bring to a boil. Cool down. Add greens.
The carcass of the rabbit is cut into portions and poured with marinade. Withstand 6 hours.
The marinade is drained, and the pieces of meat are slightly dried, and then fried in fat until golden brown.
Pour in tomato sauce, put the washed prunes and stew until tender.

rabbit in a pot

Ingredients:

rabbit fillet - 750 g;
pork - 250 g;
onion - 3 pcs.;
dried rye bread - 50 g;
meat broth - 400 ml;
paprika - 15 g;
flour - 50 g;
table wine - 150 ml;
salt and pepper - to taste.

Cooking method

The rabbit fillet is cut into slices, sprinkled with spices and breaded in flour.
Pork is cut into slices, salted and peppered.
Finely chop the onion.
The bread is crushed into crumbs.
Pork, onion, rabbit meat, rye crumbs are placed alternately in a pot. The layers are repeated in the same sequence.
Pour in broth and wine, not reaching the top by 1/4 of the height of the pot.
Close the lid and put in the oven. Heat up to 180 ° and stew for 1-1.5 hours. The pot can be replaced with a cast iron. In this case, cook on the stove at a low boil.

Rabbit pilaf (dietary)

Ingredients:

rabbit (front part) - 300 g;
butter - 40 g;
rice - 120 g;
onion - 1 pc.;
bay leaf - 1-2 pcs.;
kishmish - 20 g.

Cooking method

The rabbit is cut into portions.
Finely chop the onion.
The meat is fried with onions in oil.
The meat with onions is transferred to a saucepan, poured with hot water so that it covers the meat only half. Put the bay leaf and stew until half cooked.
Washed rice and raisins are added. Fill everything with hot water. The mass should be covered by it by 1 cm.
Close the lid and simmer over low heat until the water evaporates and the rice is ready.

Chopped steamed rabbit cutlets

Ingredients:

rabbit - 250 g;
white bread - 50 g;
milk - 50 g;
butter - 30 g;
salt - to taste.

Cooking method

The rabbit fillet is twisted through a meat grinder.
Stale white bread is soaked in milk, mixed with minced meat, which is again passed through a meat grinder.
Put softened butter, salt and beat everything thoroughly.
Cut the patties with wet hands.
Spread in a double boiler bowl and steam for 20-25 minutes.

Fried rabbit (dietary)

Ingredients:

vegetable oil - 50 g;
onion - 3 pcs.;
carrots - 1 pc.;
butter - 50 g;
salt to taste.

Cooking method

The processed back of the rabbit is salted and laid out on a baking sheet.
Onions are cut into rings, carrots - into thin circles.
Vegetables are laid out around the rabbit. Watered with vegetable oil.
Put in the oven and fry at 200 ° until cooked. So that the meat does not dry out, it is periodically watered with melted juice and fat.
The finished meat is cut into pieces and poured with melted butter.

Fried rabbit with smoked brisket

Ingredients:

rabbit - 500 g;
smoked pork belly - 50 g;
sour cream - 2 tbsp. l.;
butter - 30 g;
salt and pepper - to taste.

Cooking method

The hind legs of the rabbit are stuffed with chopped smoked brisket, salted and smeared with sour cream.
Spread on a baking sheet greased with oil.
Placed in an oven heated to 200 °, and fried, pouring over the rendered juice and fat, for about an hour.
Served with vegetables, lingonberries, cabbage, herbs.

Rabbit with potatoes and vegetables

Ingredients:

rabbit (back) - 600 g;
garlic - 3 cloves;
paprika - 1 tbsp. l.;
potatoes - 500 g;
vegetable oil - 50 g;
onion - 1 pc.;
Bulgarian pepper - 1 pc.;
ground pepper, rosemary - to taste;
bay leaf - 1 pc.;
table wine or broth - 100 ml.

Cooking method

The rabbit is cut into portions.
Mix vegetable oil, paprika, crushed garlic, pepper, rosemary, bay leaf.
Rub the meat with this mixture and put it in the refrigerator overnight.
On a baking sheet spread meat, potatoes cut into thin circles, onion rings, narrow slices of bell pepper.
Put in the oven and bake for about an hour at 200 °.
To prevent the meat from becoming dry, it is poured with wine or broth.

rabbit in beer

Ingredients:

rabbit - 1 pc.;
light beer - 500 ml;
onion - 2 pcs.;
salt - to taste;
a mixture of peppers - to taste;
rosemary - to taste;
vegetable oil - 50 g.

Cooking method

The carcass is cut into pieces, washed.
Beer is poured into the pan, onion sliced \u200b\u200band rings and all spices are put.
Put on fire and bring to a boil. Cool down.
Pour marinade over rabbit pieces and refrigerate for several hours.
The meat is taken out and dried on a napkin.
Fry in oil until golden brown.
Pour in the marinade and simmer at a low boil under the lid for 50-60 minutes.
The finished meat is sprinkled with herbs and served with any side dish.

Rabbit in the oven (in foil)

Ingredients:

rabbit leg (back) - 1 pc.;
garlic - 3 cloves;
vegetable oil - 50 g;
salt - to taste;
seasoning for meat - 0.5 tsp;
ground pepper - to taste.

Cooking method

Rabbit meat is washed in cold water.
Mix salt and spices. Rub them on the leg and leave to marinate for 3-4 hours.
A baking sheet is covered with two layers of foil (crosswise) and a leg is placed.
Drizzle with oil and seal well.
Bake at 180-200 ° for fifty minutes.
To form a golden crust on the meat, the foil is opened, and the baking sheet is sent to the oven for another 10 minutes.

Rabbit in French

Ingredients:

rabbit (front part) - 1 pc.;
smoked brisket - 150 g;
onion - 3 pcs.;
fat - 50 g;
red wine - 150 ml;
bay leaf - 1 pc.;
peppercorns - 10 pcs.;
red pepper - 0.2 tsp;
salt - to taste;
parsley.

Cooking method

The rabbit is cut into pieces and washed in cold water.
Fry in fat until golden brown.
Cut the onion into large cubes, and the brisket into thick slices. Add them to the meat and stew everything together under a lid over low heat.
Add spices and pour wine. Cook until the meat is soft.

Jellied rabbit

Ingredients:

rabbit - 1 pc.;
onion - 1 pc.;
carrots - 1 pc.;
gelatin - 15 g;
salt - to taste;
peppercorns - 10 pcs.;
broth - 1.5 l.

Cooking method

The rabbit is well washed, cut into pieces and put in a saucepan.
Pour in water, bring to a boil, remove the foam.
Put an unpeeled onion, carrots and spices into the broth.
Boil for about two hours.
Gelatin is poured with water and left to swell.
As soon as the carrot is cooked, take it out and cool it.
The rabbit meat is removed from the broth and the meat is separated from the bones.
Lay out in molds. Carrots are cut into circles and added to the meat.
Gelatin is dissolved in hot broth, filtered and the meat is poured into molds. As soon as the jelly has cooled, they put it in the refrigerator, but not in the freezer.
The form with the cooled jelly is immersed for a few seconds in hot water and tip onto a flat plate.

Rabbit recipes are endless. Moreover, all of them are so different that even a sophisticated gourmet among all this splendor will find a suitable dish for himself.

Rabbit meat is an appetizing product (with a low calorie content), dishes from which adults and children like. It is suitable for the festive menu and helps to diversify the everyday. Rabbit meat contains a large number of useful trace elements, almost no veins and fat. With recipes from step by step photos easy to learn how to cook rabbit fast and tasty.

Rabbit in spicy sour cream sauce

Garlic, which is part of the sauce, adds piquancy to the dish.

Ingredients:

rabbit (1 medium carcass);
wheat flour (4 tablespoons);
sour cream 20% fat (200 g);
butter (100 g);
onion (2 pcs.);
garlic (2-4 cloves);
dried bay leaf (2 pcs.);
drinking water (0.5 l);
a mixture of peppers (1 tsp);
salt (to taste).

Cooking:

Cut the carcass of the rabbit into medium-sized pieces, rinse and dry them. Pour into a clean, dry container, season with salt and pepper mixture and stir. Finely chop the onions, squeeze the garlic with a special press.
Roll the slices of meat in flour (each separately) and fry in a frying pan in hot oil for 5–7 minutes. until an appetizing golden brown crust is formed. Then put the fried meat in a pan.
Pass the onion in the freed frying pan (2-3 minutes), pour it with 0.5 liters of drinking cold water and mix. Pour the mixture over the meat and simmer for 30-40 minutes. on a small fire. Then put sour cream, add some water (so that the sauce covers the rabbit pieces), bay leaf and leave for 10 minutes. simmer on a small fire.
After stewing, add garlic squeezed through a press, mix and 10-15 minutes. hold before serving under a closed lid.
A suitable side dish is stewed vegetables, pasta, mashed potatoes, etc.

Baked rabbit with apples

This simple photo recipe shows you how to quickly make a delicious rabbit with apples.

Ingredients:

rabbit meat (about 2 kg);
sweet and sour apples (2 pcs.);
classic soy sauce (2 tablespoons);
liquid honey (1 tablespoon);
1/4 lemon;
spices (any suitable for meat dishes).

Cooking:

Cut the carcass into medium-sized pieces, rinse and dry. Top with honey, squeeze the juice from 1/4 lemon, sprinkle with spices, add sliced apples (cut the pits), soy sauce and mix thoroughly.
Cover the container with meat with a lid or wrap it with a film and put it in the refrigerator for marinating for 1 hour.
Stew marinated rabbit in a preheated oven for 30-40 minutes. at a temperature of 180 degrees.
The finished dish can be served with baked apples or add a more satisfying side dish (mashed potatoes or vegetable are suitable).

Rabbit in mustard-wine sauce

The photo for this recipe shows in detail how tasty and quick to cook a rabbit in a mustard-wine sauce. The dish turns out hearty and fragrant.

Ingredients:

rabbit (1 medium carcass);
onion (1 pc.);
carrots (2 pcs.);
bacon (100 g);
dry white wine (500 ml);
mustard with Dijon grains (2 tablespoons);
garlic (2 cloves);
olive oil (2 tablespoons);
granulated sugar (1 tbsp. l.);
salt, ground black pepper (to taste).

Cooking:

Cut the rabbit into slices, rinse under running water, pat dry with paper towels and brush with Dijon mustard.
Finely chop the onion and garlic cloves by hand or with a food processor, cut the carrots into circles, bacon into thin strips.
Fry the meat in a deep frying pan (or in a saucepan) in heated olive oil until golden brown and transfer to a clean plate. Bacon and vegetables, stirring, fry in a skillet for 5 minutes. Then add sugar, add salt, pepper, bay leaf and mix.
Put rabbit meat to the vegetable mixture, pour in water with wine, wait until the mixture boils and simmer for 1.5 hours under a lid over low heat.
The finished dish goes well with rice or potatoes.

Spicy rabbit in honey mustard sauce

To quickly cook a delicious spicy rabbit recipe with step-by-step photos, you need to choose the meat of a young animal (then it will be tender, juicy, without an unpleasant odor).

Ingredients:

rabbit carcass (up to 1 kg);
drinking water (150 ml);
garlic (2 cloves);
bacon (50 g);
liquid honey (1 tablespoon);
shallots (2 pcs.);
Dijon mustard, in grains (1 tablespoon);
mustard ordinary, not very spicy (1 tablespoon);
olive oil (2 tablespoons);
white wine vinegar (1 tablespoon);
butter (1 tablespoon);
dry white wine (100 ml);
chili pepper and black ground (1 pinch each);
rosemary (1 sprig);
salt and fresh parsley finely chopped (to taste).

Cooking:

Cut the carcass, rinse under running water and dry with a paper towel. Put the resulting pieces in a clean, dry dish, sprinkle with olive oil and vinegar, salt, sprinkle with spices and leave to marinate in the refrigerator for 30 minutes.
Cut the bacon into small cubes, finely chop the onion and garlic. Fry the rabbit on both sides until a golden brown crust is formed over high heat in a pan with melted butter and transfer to a heat-resistant container.
Put the bacon in the pan in which the meat was fried and lightly fry. Add garlic, finely chopped sprig of rosemary and garlic and fry for 2-3 minutes.
Pour wine into the pan with bacon and wait until the liquid has evaporated by half. Add honey, drinking water, mustard, salt, pepper and bring the mixture to a boil. Pour the resulting sauce into a form with a rabbit, cover with foil and bake in an oven preheated to 180 degrees for 1.5 hours. Then remove the foil and bake the meat for another 10-15 minutes. before the formation of a ruddy crust.
Serve sprinkled with fresh, finely chopped parsley.

Cream soup with rabbit and pumpkin

With the help of a recipe with step-by-step photos from a rabbit, you can quickly prepare a healthy and tasty cream soup. A tender first course will be a good alternative to classic chicken broth, pea soup or borscht.

Ingredients:

rabbit meat (300 g);
drinking water (2–3 l);
potatoes (3-4 pieces);
pumpkin (500 g);
carrots (2 pcs.);
onion (1 pc.);
Bulgarian pepper, large, fleshy (1 pc.);
garlic (3-4 cloves);
salt, black peppercorns, dried bay leaf, etc. (to taste).

Cooking:

Rinse meat, pat dry with paper towels. Wash and clean vegetables.
Put small slices of rabbit meat into boiling water.
Cut potatoes, pumpkin and carrots into large slices, add to the meat broth, season with spices and cook for 10-15 minutes.
Onion, garlic and bell pepper chop finely. Add onion and pepper to the broth and boil for 2 minutes.
After cooking is complete, remove the meat, bay leaf and peppercorns from the pan. Using an immersion blender, puree the vegetables in the broth until smooth. Add rabbit meat and finely chopped garlic to the pan and simmer for 2-3 minutes. on slow fire.
Can be served sprinkled with fresh finely chopped herbs.

Rabbit cutlets

If you want to treat yourself to cutlets without harming your figure, then it is advisable to use rabbit meat for their preparation. Guided by a recipe with step-by-step photos, you can quickly cook delicious rabbit cutlets. They will be a good addition to any side dish.

Ingredients:

rabbit meat (600 g);
onion (1 pc.);
pulp of white bread (100 g);
chicken eggs (3 pcs.);
milk or drinking water (100 ml);
butter (70 g);
salt, spices (to taste).

Cooking:

Put the pulp of wheat bread in a bowl with milk or water, mash with a fork and leave for a while to nourish it.
Peel the onion and finely chop or chop with the special attachment of a food processor.
Cut the rabbit meat into pieces and scroll in a meat grinder. Mix the resulting minced meat, finely chopped onion and softened bread and re-scroll the mixture in a meat grinder.
Melt the butter in a water bath and pour into the minced meat. Add eggs, salt and spices to taste and mix thoroughly.
From the resulting minced meat, form cutlets (the minced meat will not stick to your hands and the cutlets will turn out to be more accurate in shape if you moisten your hands clean water) and fry them in a frying pan with hot oil on both sides until a golden appetizing crust forms.

Rabbit stew (prepared in a slow cooker)

Ragout of rabbit

With the help of a multicooker, you can cook mouth-watering dishes without wasting time and effort. Just select the appropriate cooking mode and turn on the timer. Cooking delicious rabbit stew in a slow cooker according to a recipe with step-by-step photos will be quick and easy.

Ingredients:

rabbit meat (0.5 kg);
potatoes (2 pcs.);
onion (1 pc.);
carrots (1 pc.);
sour cream 20% fat (100 g);
dried bay leaf (1 pc.);
spices for meat (to taste).

Cooking:

Sprinkle the meat with vinegar and leave to marinate in the refrigerator for 4-5 hours. Then put it in the multicooker bowl and cook for 1 hour, setting the “Baking” mode.
Cut onions and potatoes into small cubes, carrots into strips. After 30 min. baking meat, add vegetables to it and leave to stew for 30 minutes. Then mix the ingredients thoroughly.
In a clean dry container, mix sour cream, meat spices and bay leaf. Pour the sauce over the stew at the end of the cooking cycle and turn on the “Stew” mode by setting the timer for 15-20 minutes.
Cut the potatoes into slices, steam and mix with the rest of the ingredients in a multicooker bowl.
The dish turns out hearty, but not greasy and looks appetizing.