Rabbit stew with potatoes. Step by step recipe with photo

Traditional treat for the holiday - a rabbit cooked with potatoes. We have collected best recipes: in the oven, in the sleeve, in the pan and just in the pan.

• Rabbit - ½ pcs;
• Potato - 9 pcs;
• Carrots - 1 pc;
• Onion - 1 pc;
• Greens - parsley;
• Canned tomatoes in their own juice;
• Spices, salt, bay leaf;
• Sunflower oil.

Prepare vegetables. Wash and clean them.

Cut rabbit meat into small pieces.

Heat up in a cauldron sunflower oil. Fry the meat for 10 minutes.

Add onions and carrots.

Add canned tomatoes and spices, salt. Canned tomatoes can be replaced with tomato paste or fresh tomatoes, first you need to remove the skin from them.

After 5 minutes, add potatoes and water.

Simmer until potatoes are cooked. At the end, add greens and bay leaf.

Recipe 2: Braised Rabbit with Vegetables and Potatoes

We present to your attention a step-by-step recipe with a photo of a popular dish of Russian cuisine: stewed rabbit with potatoes. The rabbit should be about one kilogram in weight, neither young nor old, the meat should ideally have a light pink color. Such meat will be juicy and tasty.

• Rabbit 400 grams.
• Potato 1 kg.
• Onion 1 medium.
• Carrot 1 medium.
• Tomato 3 medium.
• Olive oil 50 grams.
• Salt 1 teaspoon.
• The black ground pepper taste.
• Boiled water 0.5 liters.

First of all, we cut our vegetables into small cubes: onions, tomatoes and carrots.

Then peel and cut the potatoes.

Heat up a thick cast iron skillet olive oil and add the onion, fry until golden brown.

After that, we put our rabbit pre-cut into pieces.

Fry it on both sides for five minutes.

When we turn the rabbit over to the other side, salt it a little and cover it with our tomato.

Reduce the heat, at this point the tomatoes will give juice, and this will give the rabbit softness. Simmer under a closed lid for 10 minutes.

After that, lay out the potatoes.

Then put in the carrots.

Salt, pepper.

Fill with water, put a lid on top and simmer everything together for 30 minutes.

After 30 minutes, turn it off and let our rabbit and potatoes stand for 10 minutes.

Recipe 3: Oven Rabbit with Potatoes (Step by Step Photos)

Be sure to try cooking this tender meat in the oven. You can pre-marinate in white wine, so it will turn out even tastier. How to cook a rabbit in sour cream with potatoes in the oven, you will learn from our step-by-step recipe with a photo.

• 1 PC. - rabbit carcass
• 800 g - potatoes
• 200 g - carrots
• s pcs. (100 g each) - onion
• 6 pcs. (cloves) - garlic
• 1 tbsp - adjika
• 100 g mayonnaise
• 1 tsp - salt

First, chop the rabbit carcass into portions and wash them.

Cut the potatoes into discs, strips, or slices. The rabbit will be baked on vegetables, which will become a side dish for him.

Line a baking sheet with parchment paper and place the potatoes on it.

Cut the carrots into discs and lay them on top of the potatoes.

The next layer lay out the onion, cut into half rings.

Lay the meat on top of the vegetables.

Cooking from sour cream (you can use mayonnaise or yogurt) filling. In our example, the dressing consists of mayonnaise, squeezed garlic and dry adjika (you can use regular adjika). You can add other spices to taste.

Add 150-200 ml of water to the dressing and stir.

Pour dressing over meat and vegetables.

We put the baking sheet in the oven for 50 minutes at 180 degrees. To be sure that the meat does not brown too much, you can cover the dish with foil and remove it 10 minutes before the end of baking.

This is the whole recipe for a rabbit in the oven in sour cream with potatoes. Enjoy your meal!

Recipe 4: rabbit with potatoes and mushrooms in a slow cooker

Traditionally, stewed rabbit is good. Today we will stew meat with mushrooms and potatoes in a slow cooker. Braising is a cooking process that combines frying and boiling. Usually, meat is fried in some kind of fat before cooking, then boiled in a small amount of water. If the meat is stewed with mushrooms and vegetables, as in our case, then we get a dish in a kind of sauce, which is obtained during the cooking process.

• rabbit - 500-600 gr
• onion - 1 pc.
• Bay leaf
• carrots - 1 pc.
• champignons - 180 gr
• sunflower oil - 4 tbsp.
• potato

Cut the rabbit into small pieces. For stewing, you can take the middle rib part. The legs, as the meatier part, are best used for baking, but the ribs will also turn out good as a result of stewing.

Peel and grate the carrots, chop the onion.

Cut the mushrooms into slices.

In the multicooker bowl, pour a little refined vegetable oil and fry meat and onions with carrots on it. To do this, set the program "Frying" for 20 minutes.

Add the peeled and diced potatoes to the meat, put the mushrooms in the same place.

Pour the contents with water (a little, just to cover the components), salt, add bay leaf, pepper.

AT ready meal Let's add some greenery.

Recipe 5: rabbit baked in a sleeve with potatoes

Rabbit meat is very tasty when baked in the oven. To make the rabbit juicy and tender, it is better to bake it in a culinary sleeve along with onions. You can also add potatoes or other seasonal vegetables.

• Rabbit meat400 g
• Onion 1-2 pcs.
• Potatoes 4-5 pcs.
• Bay leaf 3 pcs.
• Salt to taste
• Black pepper to taste
• Sunflower oil 3 tbsp. l.

Sprinkle rabbit meat with salt and pepper.

We clean the onion, cut it and pour it into the meat.

Add chopped potatoes and bay leaf.

Put the rabbit meat with potatoes in a culinary sleeve, add sunflower oil and mix everything. We tie the sleeve on both sides and send it to the oven for 45 minutes. Cook at a temperature of 190-200 degrees.

The rabbit baked with potatoes is ready, bon appetit.

Recipe 6: rabbit in a pot with potatoes (step by step with photo)

Rabbit cooked in a pot of potatoes is a wonderful, simple dish that you are sure to enjoy. Rabbit meat combined with potatoes is very tasty, tender and fragrant. The dish can be served for lunch or dinner with a salad of fresh vegetables. Try it, I recommend! The calculation of products is given for 2 pots with a capacity of 600 ml.

• rabbit meat - 300 g;
• onion - 1 pc.;
• salt, spices - to taste;
• carrots - 1 pc.;
• sour cream - 2-3 tbsp. l.;
• potatoes - 4-5 pcs.;
• meat or chicken broth (if there is no broth, you can replace it with water) - 300 ml;
• bay leaf - 2 pcs.

Rabbit with potatoes cooked in a pot - the most tender and very tasty dish, serve hot, sprinkled with herbs.

Recipe 7: Stewed Rabbit with Potatoes in a Pot

• Rabbit - 400 gr.,
• Onion - 1 pc.,
• Potatoes - 1 kg,
• Carrots - 1 pc.,
• Water - 1.5 liters,
• Bay leaf - 1-2 pcs.,
• Salt - to taste
• Spices for meat - 5 gr.,
• Sunflower oil

Cooking stewed rabbit begins with the preparation of vegetables. Wash and peel carrots and potatoes. Chop carrots on a fine grater.

Cut the potatoes into small pieces like for soup or borscht. Fill it with water so that it does not darken.

Peel and dice the onion.

Now let's prepare the rabbit. The supermarket sells ready-made soup kits made from chopped rabbit parts. If you have a whole rabbit, then cut it into pieces. Any parts of the rabbit are suitable for stewing. Prepared meat must be rinsed with cold water and blotted from the water with napkins.

To stewed potatoes with a rabbit turned out with a more expressive taste, it is recommended to fry the rabbit meat in a frying pan with oil before stewing. Put the rabbit in the pan after it is hot. Stir fry the rabbit until golden brown.

Put potatoes in a cauldron, stewpan or pan. Place the fried rabbit pieces on top. Saute carrots and onions in sunflower oil.

Add to pot with rabbit and potatoes.

Add hot water. Water should cover vegetables with meat by about 2 cm.

To make the meat soft, it is soaked in milk or a solution. apple cider vinegar: 1 teaspoon per liter of water. Such a marinade also helps to get rid of a specific smell. Soaked meat is left in the refrigerator overnight, the next day you can work with it.

• Chop the rabbit carcass into small pieces.
• Melt butter in a cauldron. Put the meat, fry until a crust appears. Salt, pepper.
• Cut the onion into half rings, send it to the meat. Simmer over low heat for 10 minutes.
• Pour 150 ml of hot broth into a cauldron. Bring to a boil, reduce heat. Simmer under a closed lid for an hour and a half.
• In a separate bowl, mix the remaining broth and sour cream. Add the sauce to the meat, pour the chopped parsley. Simmer the dish for another 15 minutes.

Optionally, you can add spices - coriander, bay leaf, cloves. The dish is served for lunch with a side dish of boiled potatoes. Garnish poured on top sour cream sauce. To give the sauce delicate taste, 50 ml of cream can be added to sour cream. Rabbit meat is considered dietary, it is a good option for a light dinner.

Rabbit in a cauldron with mushrooms and oranges

The acids in citrus fruits soften rabbit meat well.

Ingredients needed:

• Rabbit carcass - 1.5 kg;
• Onions - 3 pcs.;
• Champignons - 400 g;
• Orange - 1 pc.;
• Vegetable oil - 120 g;
• Fresh garlic.
• Spices.

Before cooking, the carcass is cut into pieces and marinated for 3 hours in a mixture of a tablespoon of oil, suneli hops, rosemary, coriander.

1. Put coarsely chopped mushrooms in a separate bowl. Salt and pepper, add a clove of garlic, passed through a garlic press.
2. Cut the orange into thin circles, add to the meat. Smash the orange with your hands to release the juice.
3. In a cauldron, heat the oil, fry the rabbit for 15 minutes.
4. Cut each onion into 4 pieces. Pour the onions and mushrooms into the cauldron, cover with a lid. Simmer everything on low heat for 2 hours.

In the process of cooking, you need to add hot water, but it should not be too much. Mushrooms and onions will give enough juice.

The dish is served hot, it can be sprinkled with sweet red pepper. Rabbit meat is served with potatoes, rice or stewed vegetables as a side dish.

Rabbit meat, if cooked correctly, is very tasty and tender. In addition, rabbit meat is quite useful, because it is rich in a special protein that replenishes the energy supply of the human body. At the same time, the rabbit can be safely included in the diet, as it contains much fewer calories than other types of meat. There are a lot of options for its preparation. Today we will consider how a stewed rabbit with potatoes is prepared.

How to cook rabbit meat so that it is juicy?

As already mentioned, the juiciness of rabbit meat depends on the method of its preparation. Here is what experienced chefs advise to consider:

• to make the rabbit tender and soft, it is better to stew it, but when baking, the meat becomes harsh;
• ideal ingredients for stewing rabbit meat are sour cream, mayonnaise, wine (white or red), and milk;
• when stewing a rabbit with potatoes, you can add a variety of vegetables: bell peppers, eggplant, tomatoes, etc.;
• for cooking a rabbit with potatoes, it is better to divide the meat into portions;
• before cooking, the rabbit should be thoroughly washed under running water and dried;
• the rabbit turns out juicy and tender if the meat is fresh or chilled;
• you can stew rabbit meat different ways: in a cauldron, slow cooker, thick-walled saucepan, in a frying pan and in the oven.

Well, let's start creating our own culinary masterpieces.

Rabbit stewed with potatoes in a cauldron

This recipe is quite simple to execute, and the dish turns out to be hearty and unsurpassed in taste. It will be an ideal decoration not only everyday, but also holiday table. By the way, stewed potatoes with a rabbit in a saucepan are prepared according to the same recipe.

Compound:

• rabbit meat - 700 g;
• 2-3 carrots;
• 2 onion heads;
• potatoes - 700 g;
• fat sour cream - ½ tbsp.;
• tomato paste - 3 tbsp. l.;
• filtered or boiled water - 1 l;
• butter - 60 g;
• a mixture of spices and salt.

Cooking:

1. If you have a whole rabbit carcass, then it must be cut into portions. We spread the meat in a separate cup and fill it with cold water. We leave for one hour. During this time, the water should be changed 2-3 times.
   
2. In order not to waste time while our rabbit is soaking, we will peel the potatoes, as well as carrots and onions. Cut the potatoes and carrots into medium-sized cubes, and the onion into rings.
3. We take out the rabbit meat and wash it under running water, and then dry it. Melt the butter in a frying pan and lay out our rabbit. Fry until golden brown on all sides. Season the meat with a mixture of spices and salt.
   
4. Now we take a cauldron and put the meat into it from the pan, pouring the remaining butter. Add prepared vegetables, as well as sour cream and tomato paste.
   
5. Pour 1 liter of water into the cauldron. If you see that there is not enough water, then you can add a little of it.
6. As soon as the water boils, you need to reduce the heat and simmer our dish for 45-55 minutes.
   
7. The readiness of the dish is determined by the meat. Taste the sauce and add spices and salt if necessary. Here is such a rabbit, stewed in sour cream with potatoes, we should succeed.

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the demise of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and an article prohibiting the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the Administrative Liability of Legal Entities (Organizations) and Individual Entrepreneurs for Offenses in the Field of Production and Turnover ethyl alcohol, alcoholic and alcohol-containing products” (Sobraniye zakonodatelstva Rossiyskoy Federatsii, 1999, N 28, item 3476).

Excerpt from the Federal Law of the Russian Federation:

"The effect of this Federal Law does not apply to the activities of citizens (individuals) who do not produce products containing ethyl alcohol for the purpose of marketing."

Moonshine in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. So, according to article 335 “Manufacture and sale alcoholic beverages home-made" illegal production for the purpose of selling moonshine, chacha, mulberry vodka, mash and other alcoholic beverages, as well as the sale of these alcoholic beverages entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages, apparatus, raw materials and equipment for their manufacture, and also received from their sale of money and other valuables. However, the law does not prohibit the preparation of alcohol for personal purposes.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Administrative Offenses of Ukraine provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the manufacture and storage of moonshine without the purpose of sale, for the storage without the purpose of sale of apparatus * for its production.

Article 12.43 repeats this information practically word for word. “Production or purchase of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of devices for their production” in the Code of the Republic of Belarus on Administrative Offenses. Paragraph No. 1 states: “Manufacturing by individuals of strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), as well as storage of devices * used for their manufacture - entails a warning or a fine in the amount of up to five basic units with confiscation of the indicated drinks, semi-finished products and devices.

*Purchase moonshine stills for home use it is still possible, since their second purpose is the distillation of water and the preparation of components for natural cosmetics and perfumery.

Some consider meat a harmful product and therefore try to eat it as little as possible. This is partly true if you cook food from fatty meat and eat it in large quantities.

Therefore, it is worth paying attention to rabbit meat - meat that is considered dietary.

Rabbit meat is low in fat, but it is rich in proteins, which are absorbed almost completely. Also in rabbit meat there are few extractive substances and harmful cholesterol.

Rabbit has a lot of potassium, calcium, magnesium, phosphorus and vitamin PP, thanks to which the brain functions normally, which has a positive effect on the general mental state.

Prepared from rabbit meat different dishes. It is fried, boiled, stewed, baked, smoked. To strengthen beneficial features rabbit meat, it is recommended to cook with vegetables. They are rich in fiber, which helps in better digestion of food.

Rabbit stewed with vegetables: the subtleties of cooking

• If you are going to stew rabbit meat, you need to remember that the front and back parts of the carcass require different heat treatments. In the meat of the anterior part, which ends at the level of the last lumbar vertebra, there is more connective tissue. Therefore, this meat is tougher and takes longer to cook. Usually it is not fried, but left to boil or stew.
• The rabbit has a specific smell. To get rid of it, the meat is soaked in cold water or pickled. Marinade is prepared from diluted with water table vinegar, in which they put a chopped onion, pepper, bay leaf, herbs, and then boil for several minutes. Pieces of rabbit meat are kept in this marinade for several hours. The aging time depends on the age of the carcass: the older the rabbit, the longer it should be in the marinade.
• It is advisable to stew rabbit meat. It is tender, odorless, quickly cooked. It can not be pickled, but immediately subjected to heat treatment.
• Rabbits have dry flesh. But if, when stewing, it is poured not with water, but with wine, then it will turn out juicy and very soft.
• The rabbit is stewed on the stove (in a saucepan, cauldron, in a pot), as well as in the oven. So that the rabbit meat does not dry out in the oven, it is recommended to stew it closed, placing it in a pot or wrapping it in foil.
• Rabbit can be stewed with any vegetables, but it goes best with onions, carrots, herbs.
• Often the rabbit is stewed with potatoes, but in the end it turns out quite high-calorie dish. If you can’t refuse potatoes in any way, you need to add more greens and onions to it.

Rabbit stewed with vegetables and herbs

Ingredients:

• rabbit - 0.5 kg;
• red carrots - 2 pcs.;
• large onion - 2 pcs.;
• melted butter - 1 tbsp. l.;
• sour cream - 2 tbsp. l.;
• tomato paste - 1 tbsp. l.;
• sugar - 1/3 tsp;
• salt - to taste;
• thyme and oregano (dry) - a pinch each;
• ground black pepper - a pinch;
• water.

Cooking method

• Cut the rabbit into portions, put in a bowl, sprinkle with salt and pepper, mix. Place in the refrigerator for 2 hours to marinate the meat.
• Peel the onion from the husk, wash. Cut in half, then cut each half into two more pieces. Chop straw.
• Peel the carrots, wash. Cut lengthwise into two parts, each of which is cut across into thin slices.
• Take the rabbit out of the refrigerator. Put the butter in a deep saucepan, melt. Fry the meat on it until golden brown. Remove the meat to a plate, and sauté the onion in the remaining oil. Then add carrots and fry lightly.
• Remove some of the vegetables from the saucepan. Lay the rabbit pieces on top of the remaining vegetables. Cover with onions and carrots, which were laid out at the beginning.
• Mix in a container tomato paste, sour cream, salt, sugar, spices. Add a glass of water, mix well.
• Pour the rabbit with vegetables with this sauce. The sauce should completely cover the contents of the saucepan. If there is not enough liquid, add a little more hot water.
• Bring meat to a boil over moderate heat, then reduce heat to low. Simmer covered for about 1-1.5 hours.
• Put the finished rabbit with vegetables on a dish, sprinkle with fresh herbs.

Festive video recipe:

Rabbit stewed with vegetables in wine

Ingredients:

• rabbit - 0.5 kg;
• onions - 2 pcs.;
• fresh tomatoes - 5 pcs.;
• semi-dry red wine - 300 ml;
• salt - to taste;
• ground black pepper - 1/5 tsp;
• garlic - 5 cloves;
• bay leaf - 2 pcs.;
• spices(basil, oregano, marjoram, thyme) - to taste;
• olive or sunflower oil - 2 tbsp. l.

Cooking method

• Wash the carcass of the rabbit, divide it into pieces of 50-100 g. Since the meat will be stewed in wine, it is not pre-marinated. Sprinkle the meat with salt and pepper, leave for 20-30 minutes.
• Prepare vegetables. Wash the tomatoes, put them in a deep bowl, pour boiling water over them. After 2 minutes, rinse the tomatoes with cold water, remove the skin. Cut the tomatoes into cubes.
• Peel the onion, rinse with cold water, cut into half rings.
• Wash the peeled carrots, cut in half lengthwise and cut across into thin slices.
• Pour one tablespoon of oil into a saucepan, heat it up. Add onion and fry until yellowish. Add carrots, stir, heat well.
• In another pan, heat the remaining oil, put the rabbit pieces and fry them over high heat until golden brown.
• Transfer the meat to a saucepan with vegetables. Fill with wine, put spices and herbs. Bring meat and vegetables to a boil over moderate heat. Reduce the heat, cover the saucepan with a lid and simmer with a barely noticeable boil for about an hour. When evaporating wine, add hot water.
• Serve the finished rabbit with vegetables with any side dish or as an independent dish, sprinkled with fresh herbs.

Rabbit stewed with vegetables in a pot in the oven

Ingredients:

• rabbit - 0.5 kg;
• medium-sized carrots - 1 pc.;
• medium-sized onion - 1 pc.;
• Bulgarian red pepper - 1 pc.;
• potatoes - 3 pcs.;
• salt - to taste;
• ground black pepper - 1/3 tsp;
• sunflower oil - 2 tbsp. l.;
• bay leaf - 1 pc. in each pot;
• white wine - 1 tbsp.;
• cream - 0.5 l.

Cooking method

• Cut the carcass of the processed rabbit into portions, put in a bowl. Pour in wine slightly diluted with water. Leave for 2 hours. If you are an opponent alcoholic products, replace the wine with water and vinegar. To do this, in 500 ml of water, dilute 1-2 tbsp. l. vinegar and hold the meat in this marinade.
• Peel the onion from the husk, rinse with water, cut into half rings or strips.
• Peel the carrots, wash, cut into slices.
• Wash the pepper, remove the seeds, cut into squares.
• Peel the potatoes, wash, cut into quarters, and then cut into not very thin slices.
• Prepare ceramic pots. If you have not used them for a long time, wash them, pour water into them and leave them for one hour. Then pour out the water and proceed to the next step.
• Remove meat from marinade, pat dry with paper towels. Heat the oil in a frying pan, fry the pieces of meat in it until golden brown. Put them in pots.
• Lightly fry the onions and carrots in the remaining oil. Mix them with bell pepper and potatoes. Add salt and black pepper, mix again. Post this vegetable mix in pots on top of the meat. Put one bay leaf in each pot.
• Fill the contents of the pots with cream. You can add some hot water. Close the lids tightly.
• Place the pots in a low heat oven, increase the heat to 180°C and simmer for 1 hour. When the liquid boils away, add hot water. If this is not done, then the potatoes may remain half-baked and tough.
• Serve the rabbit stewed with vegetables directly in pots or put on plates. Sprinkle with finely chopped herbs.

Note to the owner

Instead of marinating in wine or vinegar, the rabbit can be soaked in water to which lemon acid or lemon juice.