We cook juicy, soft, tasty rabbit meat in many ways. Recipe for making a rabbit so that the meat is soft and juicy How to cook a rabbit so that

by the most dietary meat considered rabbit. And indeed it is. Firstly, it contains a lot of protein, which is 90% digestible, unlike beef protein. Secondly, it contains almost no fats and cholesterol.

Well, and thirdly, it contains a lot of vitamins and minerals that are needed for the formation of not only muscle mass, but also good immunity. Next, we'll show you how to cook. delicious rabbit, but first, let's decide how to choose it correctly at points of sale.

Choosing the right and good meat today is quite difficult, because a huge selection of antibiotics, chemical products pet food and durable chemicals help owners raise a strong and well-fed animal, but all the chemicals accumulate in the body and make the meat poisonous.

How to buy a fresh rabbit and not get poisoned by it? Take advantage of our helpful tips at the time of buying:

1. When buying a product, you should make sure that the seller has the appropriate certificate, which will confirm compliance with all necessary standards;
2. It is worth buying a carcass of a 3-4 month old animal. It is at this time that the meat is especially tasty and does not yet contain aged fats. The carcass will weigh about 1500 grams;
3. The carcass must have furry paws and a tail - this is a guarantee that the buyer is really a rabbit, not a cat;
4. The meat should be smooth, pink, without damage and bruising.

When buying a rabbit, you should decide in advance for which particular dish it will be needed. If the goal is broth, you can only purchase the upper part of the carcass, since it has more bones and the broth will be rich. But if it is supposed to stew or bake the beast, then it is worth taking the back, which is fleshy.

As soon as the meat is bought, it must be washed well and soaked in cool water for a couple of hours. Thus, the specific smell from the meat is removed. Can be soaked in ordinary water and that will be enough. If you want to add spice, you can drip a little lemon juice.

Using any recipe for cooking rabbit meat involves pre-soaking the meat. In some cases, soaking can replace the marinade, but usually the rabbit is both soaked and marinated.

How to easily cook a delicious rabbit in the oven

You can cook a rabbit in any way. But it turns out to be especially tasty after passing through the oven. And the calorie content of the dish will be low if the meat is baked, and not stewed or fried.

With the help of spices, you can change the taste of the dish and customize it to your personal taste preferences.

But the addition of sour cream will make the meat juicy, but not so high-calorie if you use cream. You can also reduce calories if you take store-bought sour cream, not homemade, and dilute it with a little water.

Oregano, basil and thyme are great spices.

Ingredients:

• medium-sized rabbit carcass;
• 500 ml sour cream;
• medium-sized onion and carrot;
• 30 ml of olive oil;
• garlic (3-4 cloves);
• herbs 0.5 tsp each;
• salt with pepper and lavrushka - to taste.

Cooking time: 90 minutes.

Calories: 186 calories.

How to stew a rabbit quickly and tasty in a pan

But not only in the oven you can get juicy meat that will melt in your mouth. A simple frying pan works well for this.

If you have to stew not only meat, but also vegetables, it is best to use two pans - one for frying, and the second, deep, for stewing.

A classic dish prepared from the meat of a small animal is a roast. It only takes time and a deep frying pan or cauldron.

• 0.6 kg rabbit;
• 0.6 kg of potatoes;
• 2 carrots;
• 2-3 small onions;
• 1/2 cup sour cream;
• 1/3 cup tomato paste;
• 50 gr butter;
• 1 liter of water;
• spices to taste.

Time: 1 hour 20 minutes.

Calories: 190 calories.

Rabbit stewed in its own juice with sour cream and mushrooms

How delicious to cook a rabbit in sour cream? Due to the fact that rabbit meat is a very dietary meat, it can be cooked even with fatty homemade sour cream. Sour cream will make the meat juicy and especially tasty.

Tender rabbit meat in sour cream and champignon sauce is perfect for a festive table or a quiet family dinner. It goes well with any side dish and can also serve as an independent dish.

Products:

• 2-3 kg of rabbit meat;
• 2 onions;
• 0.7 kg of champignons;
• 4 cloves of garlic;
• 500 ml sour cream;
• spices to taste.

Required time: 2.5 hours.

Calories: 200 calories.

Non-standard recipes

Usually the meat is either fried or stewed (baked) with standard vegetables and spices. But there are several unusual recipes cooking this wonderful beast.

Rabbit stewed in beer

This non-standard cooking recipe is perfect for a bachelor party or a holiday party. The beer will give its hops and taste to the meat, which will turn out spicy and juicy. The main thing is not to drive after eating meat!

Products:

• rabbit carcass;
• beer - 0.5 l;
• meat broth- 0.2 l;
• cloves - 5 pieces;
• 2 onion heads;
• 2 carrots;
• 2 tsp cinnamon;
• lavrushka;
• olive oil - 2 tbsp. l;
• peppercorns;
• salt to taste.

Cooking time: 120 minutes.

Calories: 250 calories.

Rabbit roast in a slow cooker

A multicooker makes life much easier for any housewife. Especially in the pre-holiday time, when there is a lot to do, but you want to surprise guests with a delicious dish. How to deliciously cook a rabbit with potatoes in a slow cooker? It makes excellent roast rabbit, which is cooked virtually without outside help.

Ingredients:

• a kilo of rabbit meat;
• 500 ml cream (30% fat);
• 3 art. l 9% vinegar;
• 2 onions;
• 100 gr butter;
• spices at your own discretion.

Cooking time: 2 hours (the amount of time depends on the type of multicooker).

Calories: 150 calories.

1. Marinate the rabbit in cold water and vinegar (1 spoon per 1 liter). Let the meat stand in such a marinade for an hour;
2. After the allotted time, take out the meat, dry it and fry until golden brown over high heat;
3. Put the meat in the multicooker bowl;
4. Peel the onions and cut into thin rings. Fry in meat juice in the same pan;
5. Put the onion in a slow cooker and pour over the cream. Add spices and oil;
6. In the "Extinguishing" mode, under the lid, bring the meat to readiness;
7. Cooking time varies depending on the power of the multicooker, so you need to look at readiness. Increase or decrease the cooking time as needed.

Liver paste

Don't know how delicious to cook rabbit liver at home? We will advise! Rabbit liver is a delicacy, no less than goose liver.

Since the rabbit is a herbivore, its liver contains no harmful toxins or chemicals.

Making pâté at home is very simple and quick.

Products:

• rabbit liver - 0.5 kg;
• 1 onion;
• 1 carrot;
• butter- 50 gr;
• salt - 0.5 tsp;
• vegetable oil for roasting;
• nutmeg(ground) - on the tip of a knife;
• pepper - to taste;
• a few sprigs of fresh dill.

Required time: 1 hour.

Calories: 170 kcal.

Enjoy your meal!

Another recipe for making rabbit in red wine is in the next video.

Rabbit meat is a dietary and very healthy meat.

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

Rabbit meat does not contain cholesterol.

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

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

Rabbit meat itself is juicy and tender meat, so cooking it is not difficult.

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

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

To make the meat fragrant, it is seasoned with various spices. Cloves, celery, basil, thyme, rosemary and other spices are best suited for this.

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

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

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

50 ml of vegetable oil;

2 cloves of garlic;

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

2. Warm up the pan with oil well. We take the rabbit out of the marinade and lightly dry it with napkins. We shift the meat to the pan and fry it on both sides, six minutes on each.

3. We clean the onion head and chop it with thin quarter rings. Saute it in a separate frying pan until lightly browned.

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

5. Peel the garlic and finely chop. Add it to the sour cream sauce. Salt, mix again, cover with a lid and twist the fire to a minimum. Stew the rabbit for 45 minutes. Serve with boiled potatoes.

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

700 g portioned pieces of rabbit meat;

6 cloves of garlic;

15 g provencal herbs;

80 ml of olive oil;

150 ml dry white wine;

2 bay leaves;

1 pinch of black peppercorns;

1 pc. leeks and shallots.

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

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

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

4. Transfer the rabbit to a heat-resistant dish and pour over the juice remaining after roasting and marinade. Cut the unpeeled shallots in half and place in a bowl. Send unpeeled cloves of garlic and rosemary here. Pour in the broth so that it half covers the meat and send the form to the oven preheated to 170 C. Bake for an hour and a half, turning occasionally and adding stock if necessary.

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

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

2 kg rabbit carcass;

2 liters of light beer;

vegetable oil - 80 ml;

6 cloves;

3 g black pepper;

flour - 70 g.

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

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

3. Remove the rabbit pieces from the marinade and pat dry with a towel. Don't throw out the marinade!

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

5. Cut the bacon into small strips and fry it to the state of cracklings. Transfer the bacon to a plate.

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

7. Fry the remaining onion in bacon fat until soft. Send the bacon and onion to the cauldron. Turn off the heat and immediately pour in the cream. Mix and leave to infuse. Serve with potato garnish.

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

3 g Tabasco sauce;

4 rabbit legs;

3 large onions;

1 large head garlic;

100 ml soy sauce;

a pinch of nutmeg, Provence herbs and cumin;

1. Wash and dry the rabbit meat.

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

3. Transfer the rabbit meat to the baking sleeve, adding the marinade to it. Tie both ends tightly and roll well on the table so that the marinade is evenly distributed over all the pieces. Transfer the sleeve to a heat-resistant form and send to marinate in the refrigerator overnight.

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

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

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

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

3 rabbit legs;

1 bunch of green cilantro and parsley;

1 large carrot;

garlic - 4 cloves.

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

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

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

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

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

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

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

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

2 kg rabbit carcass;

black pepper and salt;

a glass of dry white wine;

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

2. Wash the tomatoes and cut into slices. Garlic cloves, without peeling, crush with a knife.

3. In a frying pan, fry the rabbit until golden brown on both sides. Then pour in the wine and put a sprig of rosemary, garlic and tomatoes. Simmer for ten minutes without covering with a lid. Then cover with a lid and continue to simmer over moderate heat for another ten minutes.

4. Preheat the oven to 180 C. Transfer the meat, along with the sauce and vegetables, into a refractory form. Cover it with foil and put in the oven for a quarter of an hour. Transfer the cooked rabbit meat to a plate and pour over the sauce. Serve with a vegetable side dish.

How to cook rabbit so that the meat is tender - tips and tricks

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

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

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

Stew the rabbit only on low heat.

If you wondered how to cook a delicious rabbit, then you are lucky and you have this very tasty and healthy meat, which is known for its excellent taste and low calorie content. It is not difficult to cook a rabbit, because its meat is tender, very tasty, literally melting in your mouth. So why is rabbit meat so popular, and what are the subtleties in its preparation? Now we will try to figure it out.

1. Rabbit meat contains very a large number of protein, but very little fat, and a negligible percentage of bad cholesterol. That is why rabbit meat is most often recommended in dietary cuisine. This meat compares favorably with pork, and even with beef and lamb.
2. Rabbit meat is digested by about 90%, and this is a very good indicator. So, dietary and healthy beef meat is digested only by 60, so the benefits of rabbit meat are obvious.
3. The vitamin composition of rabbit meat is simply amazing - there is a lot of vitamin PP, as well as magnesium and calcium, potassium and phosphorus, while there is a lot of calcium there. That is why the child at the level of intuition chooses healthy and tasty rabbit meat.
4. If you want to understand how to cook a homemade rabbit, then we will tell you right away that it is not so difficult. But the most difficult thing is cutting. The rabbit must be butchered, if you cook it - bake, for example, whole, then it will turn out far from being so tasty, a bit dry. To butcher a rabbit, the last vertebra is cut, the carcass is cut into two parts. Further, the rabbit is disassembled in almost the same way as the bird - by the joints.
5. Very simple. Although we insist that the meat is very tender, it will be much tastier if you marinate the rabbit first. Marinated rabbit meat is very tasty, in addition, the old rabbit has a rather specific flavor. It is noteworthy that the rabbit can simply be soaked in water, changing the water once an hour. Even such a simple soaking will give a lot - the taste will become softer, and the aroma will be thinner.
6. If you want to understand how to do it right, then it is best to pay attention to the choice of dishes. The thicker the walls of the dishes, the more tender the rabbit will turn out. Therefore, ducklings, cauldrons, frying pans with a ceramic bowl are usually used for its preparation.

Cooking time for rabbit depends on how much meat you cook at a time. The smaller the piece of meat, the faster it will cook, and vice versa.
If you are interested in how to cook, fry, bake a rabbit, then pay attention to the fact that a rabbit can be cooked in almost any way, from frying to stewing or grilling.

Recipes

If you want to know how easy it is to cook a rabbit in the oven, try this recipe.

Ingredients:

• - Rabbit carcass - one piece;
• - Pepper and salt, spices and oregano, olive oil;
• - Flour or starch - one tablespoon;
• - Cream of any fat content, but the fatter, the tastier it will turn out - a glass;
• - Dry white wine - 150 ml;
• - Onion - 3 heads;
• - Olive oil for frying onions.

Recipe:

1. First you need to take a whole rabbit carcass. Cut it, wash these pieces under running water.
2. It would be advisable to hold it under running water for about 40 minutes before pickling the carcass, if there is such an opportunity. Or just soak the rabbit for several hours, changing the water from time to time.
3. After that, you need to rub all the pieces with spices and pepper, sprinkle with a little salt. Next, you need to fry everything over low heat in a frying pan with thick walls.
4. The rabbit should only be slightly reddened. At this time, in a hotel pan, lightly fry the onion, cut into rings in olive oil. After that, you need to shift everything into a cauldron or ducklings, pour cream mixed with wine.
5. Cream can be salted and peppered. After that, you need to stew everything for at least an hour at 170 degrees under a closed lid.

Recipe with apples

If you are interested in how to cook a rabbit deliciously, then you will certainly be interested in this carcass with fruit recipe. It turns out very gently and elegantly, such a dish is not ashamed to serve even to festive table. In this case, the carcass is cooked entirely.

• - Apples - 2 pieces;
• - Onion - 3-4 heads;
• - Fatty sour cream - 400 ml;
• - Raisins - a glass of washed and soaked raisins;
• - Salt - to taste;
• - Add pepper and spices to taste.

Recipe:

1. First you need to properly process the rabbit. Depending on what kind of carcass you have, choose dishes - wash the rabbit and soak in water for 2 hours.
2. Do not forget the water at least once an hour, and even better - change it once every 30 minutes. After that, you need to take the rabbit carcass, dry it from excess moisture and mix a few tablespoons of sour cream with spices and salt.
3. Rub the rabbit both outside and inside. Onions and apples need to be peeled, cut into half rings and slices. Mix this mixture with raisins and another two tablespoons of a mixture of sour cream, salt and pepper. After the rabbit has marinated for several hours, you will need to stuff it with stuffing. After that, we sew up the rabbit so that the filling does not come out. Preheat the oven to 180 degrees, put the rabbit in a cauldron or duckling.
4. Pour in the rest sour cream sauce from the marinade and add the filling. Bake for 40 minutes under a closed lid, and then open to make a golden crust.

Rabbit in sour cream

If you decide to please your loved ones with a tender, healthy and very tasty dish, you will probably be interested in how to cook a rabbit in sour cream.

Ingredients:

• - Rabbit - about 2 kilograms;
• - Bulbs of medium size, about a little larger than eggs - 2 pieces;
• - Sweet and juicy carrots - 2 pieces;
• - Sour cream - 500 ml;
• - Water - about 400 ml (can be replaced with a mixture of water and white wine in a ratio of one to one);
• - Ground black pepper - to taste;
• - Bay leaf - to taste;
• - Basil and marjoram.

Recipe:

1. First you need to thoroughly wash the rabbit, do not cut it big chunks and then soak it in water. By the way, the younger the rabbit, the less it needs to be soaked.
2. They ate a young rabbit, then it is enough to soak it in cold water for only one hour or 40 minutes. But if it is already old and quite sinewy, then it is advisable to soak it for at least 3 hours, periodically changing the water.
3. After that, be sure to dry the rabbit before rubbing it with herbs and spices. Salt the rabbit pieces, season with pepper, basil and marjoram. Leave for another hour. If desired, you can add a couple more tablespoons of olive oil to the marinating mixture - the rabbit will turn out even more juicy when baked, as the oil will create something like a film. After that, you need to take rabbit meat, fry these pieces in a pan. It is not necessary to readiness, the fire should be medium, and the rabbit should only be browned on all sides.
4. After that, you need to peel the onion, cut it thinly, into rings or half rings, it depends on the size of your onions. Next, you need to wash the carrots, peel, rinse and grate. In order to cook a tasty rabbit in sour cream, you need to take a saucepan or a cauldron with thick walls, put the rabbit there, mix it with carrots and onions. A little vegetable pillow should be put on the bottom.
5. Now fill everything with sour cream diluted with warm water. Methane must also be salted and peppered, seasoned with herbs.
6. The sauce should be level with the rabbits. Simmer the rabbit for approximately one hour. 10 minutes before the end of the stew, you need to add a couple of bay leaves. If you have a rabbit more than 2 kilograms, then be guided by the next indicator when stewing - the meat should very easily move away from the bone.

Rabbit in a slow cooker

In order to cook a rabbit in a slow cooker, you do not need any special products. It should be noted that this kitchen helper is actually very well suited for cooking rabbit for the very reason that it maintains the right level of humidity and the meat is perfectly stewed. You can use this recipe to cook an amazingly tasty rabbit in a slow cooker with prunes.

Ingredients:

• - Rabbit - 2 kilograms;
• - Medium-sized carrots - 2 pieces;
• - Onions of medium size - 2 pieces;
• - Pitted prunes - about 200 grams;
• - Sour cream - 6 tablespoons with a small top;
• - Garlic - about 3 cloves;
• - Mustard - you can take it in grains, you can also use ordinary spicy - 1.5 teaspoons;
• - Herbs and spices, herbs to taste.

Recipe:

1. First you need to wash the prunes, then soak them to soften for about an hour and a half. If this time is not enough, then you can hold it in the water longer
2. Now you need to disassemble the rabbit into small pieces - as one serving.
3. After that, you need to take the rabbit and transfer it to the multicooker pan, smeared olive oil. Set the "Baking" mode and fry the rabbit for 30 minutes, while the rabbit is fried, do not forget that it needs to be stirred.
4. After that, you need to take a carrot, cut it into thin strips, and cut the onion into half rings. Add also prepared vegetables, mix with rabbit pieces and cook everything for 10 minutes.
5. After this, the rabbit must be poured with water, already mixed with sour cream, salt, mustard and all spices and herbs. The ingredients should be evenly distributed.
6. Next, extinguish everything for an hour in the appropriate mode. Then you need to open the multicooker pan, add the soaked and washed prunes and try if there is enough.
7. Simmer for another 20 minutes, then add the garlic, finely chopped, and immediately all the fresh herbs, leaving a small part for decoration. That's all - very simple, but it turns out really elegant and tasty.

Whole rabbit

If you want to know how to cook it whole, try this recipe with tips. Firstly, in order to cook a whole rabbit, it is best to take a young animal. It will be much softer, and it will be much easier to pick up dishes for a rabbit, which will weigh less than 2 kilograms.

Try to cook a whole rabbit in a cauldron with potatoes, it will turn out very tasty.

Whole rabbit ingredients:

• - Potato - 70 grams;
• - Rabbit - 1.5 kilograms;
• - Sour cream - 200 ml;
• - Vegetable oil - to taste;
• - Salt, pepper and spices taste;
• - Mustard - 4 tablespoons.

Recipe:

1. First you need to soak the rabbit for the prescribed amount of time. Now take all the mustard, mix it with salt and herbs, a tablespoon of sour cream.
2. Take half of the resulting mixture and wipe the rabbit both outside and inside. Lubricate the cauldron with vegetable oil, pour a couple of tablespoons of this oil on the bottom. Preheat the oven to 180 degrees, then put the rabbit on its back and bake in a hot oven for about 15-20 minutes. At this time, sit down to peel the potatoes and cut them into small cubes.
3. After the specified time, you need to open the oven, take out the cauldron, turn the rabbit over, put the potatoes on the sides and pour everything with sour cream and mustard.
4. Let bake for about an hour. It turns out very tasty and tender dish. Cold rabbit is also very good, but hot it turns out much tastier.

Stewed rabbit, photo and instruction

Ingredients:

• - Dry white wine - a bottle of 500 ml;
• - Rabbit - 1500 kilograms;
• - Bow - a head or two bows;
• - Carrot - one big root;
• - Ground black pepper or a mixture of peppers - a pinch;
• - Salt - to taste;
• - A little coriander - up to 1.5 teaspoons;
• - Vegetable little;
• - A little dry oregano or oregano - up to a teaspoon;
• - Red cherry tomatoes, ripe - 5 pieces;
• - Garlic - exactly 3 large cloves.

Recipe:

1. In order to cook such a delicious rabbit, you must first prepare it properly. Butcher it - you will find how to do it above in the tips. After portioned pieces, put in a large saucepan and fill everything with water.
2. Then you need to take onions and carrots, cut it all. Let the rabbit soak for the prescribed time - the older the rabbit, the longer it will take to soak. Onions should be cut into half rings or rings, and carrots into small circles.
3. Now you need to take a leek, cut it into small rings. Then you need to take vegetable oil. There you need to mix coriander and oregano (oregano). After that, you need to heat everything for a few minutes. Then you need to add vegetables and mix everything very well.
4. Now you need to add a rabbit to the pan, add wine and leave it all to marinate at room temperature. Let it stand for at least 30 minutes.
5. We cut the tomatoes and put them in a pan on the rabbit. Then we simmer everything on the smallest fire for about one hour, and be sure to add garlic there for about 10 minutes. We serve such a rabbit along with the sauce.

baked rabbit

If you are looking for a rabbit photo recipe, then you will surely like a simple dish cooked with onions.

Cooking Ingredients:

• - Rabbit about 2 kilograms;
• - Bulbs - 5 pieces;
• - Butter - 50 grams;
• - Vegetable oil - 50 vegetable oil;
• - Tomatoes - 3 pieces of medium tomatoes;
• - Sour cream - 2 tablespoons;
• - Parsley greens - a bunch;
• - Pepper and salt, dishes to taste.

Recipe:

Onion must first be peeled, cut into half rings. After that, you need to wash the tomatoes and cut them into small circles. Greens need to be washed, shake off excess water from it and chop smaller. After that, gently wash the rabbit carcass, which has been in the water for a couple of hours. Salt it, then pepper it and put it in a mold that you smeared with vegetable oil. Coat the rabbit generously with sour cream, then put the onion rings on the carcass, and then bake everything in the oven at 180 degrees for 2 hours. Serve the rabbit after pouring generously with the fat in which it was cooked.

Rabbit with potatoes

Cooking Ingredients:

• - Rabbit - 1 kilogram;
• - Potatoes - 1 kilogram;
• - Sour cream - 30 ml;
• - Vegetable oil - 2 tablespoons;
• - Carrots - 2 pieces;
• - Garlic - 3-5 cloves;
• - Bay leaf, peppercorns, salt to taste.

Recipe:

First you need to chop the rabbit into pieces. We do not need a whole carcass, you can take a half. Soak it in slightly salted water for an hour, then change the water, leave for another hour, but in water without salt. Now peel the potatoes. Cut into thin and small bars. Carrots are also better cut into small bars, and not grated. After that, the rabbit, carrots and potatoes should be put together in a saucepan, add salt, bay leaf, garlic and pepper. Even better - take a cauldron, it will turn out more tender and tastier. We put everything on a minimum fire and simmer for about 1.5 hours after boiling. During this time, the potatoes will boil, and the rabbit meat will easily move away from the bone. Serve thickly with iced sour cream. It turns out very satisfying and tasty.

With carrot

Cooking Ingredients:

• - Vegetable oil - to taste;
• - Garlic - 10 cloves;
• - Carrots - kilogram;
• - Rabbit - kilogram;
• - Salt, spices, seasonings, herbs - all to taste.

Recipe:

First, we soak the rabbit. It takes a long time to soak. The older the rabbit, the longer you need to soak it. After that, you need to change the water a couple of times to fresh. A kilogram of carrots needs to be cut into rings, thinly enough. After this, chop the rabbit, rub it with salt and pepper, fry in heated vegetable oil in a saucepan or a cauldron. The rabbit does not need to be fully cooked. Just brown it on all sides. Then you need to take the carrots, put them in a saucepan, add all the garlic there, pour water. But in such a way that the water only slightly covers the carrot with the rabbit. Mix everything, add spices, and then set to stew for at least an hour and a half. The water should boil over medium heat, but as soon as the liquid begins to boil, you will need to reduce the fire to a minimum and tightly close everything with a lid. The rabbit will be fully cooked when you can effortlessly remove the meat from the bone.

Rabbit stew

How to cook rabbit stew is of interest to everyone who does not always have enough time to cook complex dishes. In fact, preserving already cooked rabbit meat is not so difficult, and you don’t need a lot of products for this.

Ingredients:

• - Rabbit meat;
• - Salt;
• - Peppercorns;
• - Salo is melted.

Recipe:

1. To begin with, we soak the rabbit carcass - this must be done before cooking, because if the rabbit is old and hard, then the finished stew may not have the most pleasant smell later.
2. After that, you need to remove all the meat from the rabbit. Cut it into not the largest pieces, up to 3 cm.
3. Now salt as usual, put in a saucepan and place, covered with a lid, in the refrigerator.
4. In the process, liquid will be released from the rabbit. The liquid must be drained, and the rabbit put in a pan with melted lard. Cook until tender, turning from time to time. In order to roll up the stew, we will need to take sterilized jars. Spread the meat, fill it with fat.
5. Now we roll everything while it's hot. Such stew should be stored only in the cold, otherwise the meat will deteriorate.

Roast rabbit

What can be cooked from a rabbit? Well, hot, of course. It turns out a very tender and tasty dish that does not require any special preparation from you. It is best to cook roast in clay or ceramic pots, it turns out very tasty.

Ingredients:

• - A rabbit leg weighing half a kilogram or even a little more;
• - Potatoes - 5 pieces;
• - Small carrots;
• - Mushrooms - it is best to take fresh or frozen mushrooms - 100 grams;
• - Onion - 2-3 onions;
• - Garlic - 2-3 cloves;
• - Sour cream to taste;
• - Salt to taste.

Recipe:

If you have a glazed inside of the pot, then we coat it with additional butter. If not glazed, then you need to pour water into the pot and leave it to stand for about an hour and a half - so the dish will not dry out during cooking. Now we cut the potatoes into bars and put them on the bottom of the pot. The second layer lay out the rabbit, which you cut into small pieces. Next, you need to lay out the onion in thin half rings.

On the onion you need to place carrots, cut into thin circles. On top are mushrooms with garlic and chopped greens as small as possible. Then you need to pour a little water or broth, and fill everything to the top with sour cream. Close the lid and simmer for 40-50 minutes in the oven at 180 degrees.

Rabbit bats

For it, you will need to take the following ingredients:

• - Rabbit - half a kilogram of meat without bone;
• - White bread one slice;
• - Milk - 100 grams;
• - Vegetable oil - 2 tablespoons;
• - Salt and a little onion to taste.

Recipe:

The onion must be twisted into a meat grinder, fry in vegetable oil until transparent. Rabbit meat must be soaked, and then twisted into a meat grinder. Next, make the meatballs as you normally would. Soak the bread in milk, wring it out, mix it with minced meat. Season with onion and salt. It is best to make such meatballs for a couple, it turns out a healthy, healthy and tasty dish.

rabbit feet

To do this, you will need to take the following ingredients:

• - Dried white mushrooms - a large handful;
• - Rabbit legs - 2 pieces;
• - White wine - 100 ml;
• - Meat broth - 100 ml;
• - Cream - 100 ml;
• - Raw yolks - 2 pieces;
• - Salt and pepper to taste.

Recipe:

First you need to pour mushrooms with boiling water and cover the saucepan with a lid. After that, you need to drain the water from the mushrooms, and cut the mushrooms themselves into very small strips. In no case do we pour out the mushroom water, we still need it. Now we take the rabbit, salt it, fry it in melted butter until a crust forms on it, and then put it in a saucepan or in a cauldron. Mushrooms also need to be fried. We add them to the rabbit, and then add the broth and wine, mushroom water and herbs. We cook everything until cooked, and the last 20 minutes must be simmered without a lid so that the liquid evaporates. As soon as the rabbit is ready, you will need to get it, then add cream whipped with chicken yolks. Before serving, the rabbit is poured with this sauce.

rabbit liver

Rabbit liver is generally very tender on its own, but if you salt it at the beginning of cooking, and not in the middle or at the end, then it may not seem like such a successful dish.

Ingredients:

• - White mushrooms - 2-5 pieces, depending on the size;
• - Bulb - one piece;
• - Rabbit liver - 300 grams;
• - Vegetable oil for frying;
• - Sour cream - 200 grams.

Recipe:

First you need to prepare the products, rinse the mushrooms, cut into small pieces, put on vegetable or butter and fry. Add the onion to the mushrooms, wait until it is fully cooked.

The liver should be soaked for about an hour. And it is advisable to change the water twice during this time. After that, cut the liver into pieces, do not salt, do not pepper, add to the pan, after breading them in flour. Roast until done. After put on a plate, pepper and salt. Pour in sour cream mixed with mushrooms and onions. Delicious and very satisfying.

The liver can also be soaked in milk - it tastes even more tender. You can fry the rabbit liver with onions, in which case you need to cut it beforehand as much as possible smaller bow, fry it almost until cooked in vegetable oil, and then add the liver there. Stew everything over medium heat, but remember that neither salt nor spices can be added so that the liver does not become more rigid.

You can fill the liver only after you put it on your plate.

That's all, now you know how to cook rabbit meat. And you can easily make very tasty and healthy dish, which is suitable for baby food as well as for adults.

Rabbit meat is a tasty and healthy product. The taste qualities of rabbit meat are known to culinary specialists all over the world, but this type of meat began to appear on the tables of ordinary residents relatively recently. Housewives often wonder how to cook a rabbit, as it seems to many that meat requires a special approach and ingredients. In fact, the recipes are simple and within the power of any cook.

Rabbit meat - carcasses on sale

About the benefits of rabbit meat

The main thing in rabbit meat is the freshness of the meat and the correct slaughter of the animal. Rabbits are slaughtered at the age of 3-4 months, so the carcass may not be large in weight. The normal carcass weight of a three-month-old rabbit is about 650 - 950 grams. If the carcass weighs more than one and a half kilograms, then the animal was more than six months old at the time of slaughter.

Young meat is more nutritious. More adult rabbit meat is not only less absorbed by the body, but also differs in taste.

Composition of rabbit meat and other animals

Rabbit meat is recognized as dietary and useful product, low in fat and cholesterol. The protein contained in meat is absorbed by the human body by 90%. Rabbit meat is also good for baby food - it has a lot of phosphorus. One hundred grams of rabbit meat contains just over 190 kcal. The content of B vitamins in rabbit meat is high, as is the content of minerals: iron, choline, potassium, calcium, magnesium, sodium, sulfur, fluorine and phosphorus, chromium and molybdenum, iodine and zinc. Doctors advise people with diseases of the stomach, liver, allergies and problems with blood pressure to consume rabbit meat.

Calorie rabbit meat and turkey meat

Features of cooking rabbit meat

For delicious cooking meat at home there are a few tricks. Before cooking the rabbit, it is recommended to marinate it for at least two or three hours. You can use any marinade - based on wine, lemon, vinegar, oil with garlic, or even fruit juice. Rabbit meat goes well with aromatic herbs and various spices. Be sure to add lavrushka, salt, onions and ground black pepper or peas to the meat.

Cutting a rabbit carcass

And garlic, dill, lemon or thyme, rosemary, basil or oregano will help to cook deliciously. Spices are added both to the marinade and during the cooking process. Quickly and tasty meat can be cooked in the oven and in sour cream. To do this, it is better to cut the carcass and place it in a culinary bag or foil. Cooking time depends on the method of cooking, but in any case does not exceed one hour. Long heat treatment leads to the destruction of fibers, loss palatability and vitamins.

Rabbit liver is a very valuable food product.

Rabbit Recipes

There are many recipes for how to cook a rabbit. But the most popular, simple and most delicious is rabbit in sour cream.

Rabbit in sour cream sauce

To cook meat in sour cream you will need:

• Rabbit carcass weighing about a kilogram,
• 200-225 grams of sour cream,
• A little vegetable oil
• Two medium bulbs
• Bay leaf,
• small carrot,
• Parsley with dill,
• Ground black pepper and salt.

How to deliciously cook a rabbit stewed in sour cream:

You need to finely chop carrots and onions, dill and parsley. Rinse the rabbit meat thoroughly under warm running water and cut into pieces of 50 grams each. Salt, pepper and leave for a few minutes, then fry over medium heat until golden brown. Next, a little water, spices, carrots and onions are added to the pan and stewed for another 20 minutes under the lid. Then you should add sour cream and simmer until the rabbit meat is ready. The finished meat should be sprinkled with herbs before serving.

Sour cream goes well with rabbit meat. It makes the meat more tender and soft, prevents drying out and retains flavor. Rabbit in sour cream is a culinary classic. Equally popular is the recipe for rabbit in wine.

Rabbit meat in white wine

For cooking you will need:

• carcass, weighing about a kilogram,
• 250 ml white or better dry wine,
• 250 ml chicken stock
• 50 grams of fat
• two medium-sized onions and two small carrots,
• two tablespoons of any vegetable oil and the same amount of tomato paste or homemade ketchup,
• spices,
• two teaspoons of flour
• parsley and dill.

How to cook rabbit in wine:

Finely chopped carrots and onions. Sprinkle vegetables with flour and fry until browned. Rabbit meat must be thoroughly washed under warm running water and cut into small portions, then fried until golden brown in fat. Salt, pepper. In a separate bowl, bring the broth to a boil, put the rabbit meat in it, bring to a boil again. The next step is adding wine. Simmer covered for about twenty minutes. Next add tomato paste or ketchup, bay leaf and leave covered for another twenty minutes. Pour the sauce remaining after stewing into a small bowl, put carrots and onions there, put on a slow fire for a few minutes, then add rabbit meat and simmer all together until cooked. Sprinkle with chopped herbs before serving and drizzle lemon juice.

Roast rabbit

Roast rabbit meat is a surefire way to cook rabbit and is both quick and delicious. To prepare the roast you will need:

• About 200 grams of rabbit meat,
• 25 grams of celery root,
• 3 medium potatoes,
• One small carrot and one onion,
• Tomato sauce,
• Garlic, salt and black pepper,
• A little fat.

For cooking meat according to this recipe, it is better to use rabbit fillet. Pieces of rabbit meat should be salted and peppered well, smeared with lard and rubbed with garlic. Put 4-5 pieces of rabbit meat in each pot, top with onion and carrot cut into rings, a teaspoon of tomato sauce or paste, finely chopped celery and potatoes, cut into cubes. On top of the potatoes - more tomato sauce, pepper, sprinkle with salt. Fill with water to two-thirds of the volume and set. Preheat the oven to two hundred degrees, put the pots and bake for no more than forty-five minutes. According to a similar recipe, you can make a rabbit in sour cream. In this case, tomato sauce is replaced with sour cream in equal proportions.

French rabbit meat

Rabbit in French - interesting and gourmet recipe. Such rabbit meat is served with cabbage or noodles and fragrant sauce.

For four servings you will need:

• One and a half kilograms of rabbit meat,
• 85 ml mustard,
• Thyme, preferably fresh
• Olive or vegetable oil
• small bulb,
• Chicken, vegetable or meat broth - 350 ml,
• White dry wine- 220 ml,
• Cream - 120 ml,
• Parsley, tarragon, chervil,
• yellow mustard seeds,
• Lemon juice,
• Spices.

How to cook rabbit in French:

In a small bowl, mix thyme and mustard. Rabbit meat is cut into portions, rubbed with a mixture of thyme and mustard, salt and black pepper. Next, the meat pieces are fried until golden brown in oil and transferred to a large dish. Chopped onion is added to the same oil and fried for a couple of minutes. Broth, cream and wine are poured into the pan. On low heat, all this is boiled for about five minutes, after which the rabbit meat is added to the resulting mixture, covered with a lid and stewed for forty or forty-five minutes over low heat. Then the sauce is filtered through a sieve and finely chopped greens and mustard seeds are added to it little by little. Bring everything together to a boil and cook over high heat for about ten to fifteen minutes. At the end, the sauce is seasoned with lemon juice and spices. Rabbit meat is poured with sauce and served on the table. Enjoy your meal!

Rabbit skewers

Few people think about cooking a rabbit like a barbecue. However, rabbit meat for barbecue lovers and connoisseurs is a real find. The meat always turns out juicy, tender and unusually fragrant, and most importantly - not greasy.

For the rabbit skewers you will need:

• one carcass,
• 5 medium onions
• 500 ml tomato paste or ketchup
• 20 ml nine percent vinegar,
• Salt and ground black pepper.

Rabbit skewers are easier to cook than any other meat.

The rabbit carcass is washed under running water and cut into small portions. Rabbit meat is laid out in a saucepan, onions are added, pre-cut into rings, salt, tomato paste and vinegar, spices. Everything is mixed and put in the refrigerator for at least four hours. Marinated meat is equally well grilled or skewers, turning every five minutes until done. Rabbit skewers with a similar marinade are well fried at home in a frying pan.

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.

Rabbit has white tender meat, which is absorbed 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 of the carcass are intended for different kind 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.
• poured 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 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 a 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 ( rear end) - 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.