Stew the rabbit with onions and carrots. Rabbit stewed with vegetables

Meat dishes

Editor

How to cook stewed rabbit with onions and carrots: classic recipe With step by step photos and a detailed video master class. Cooking and decorating tips

4 servings

2 hours 30 minutes

122.2 kcal

No ratings yet

We bring to your attention a simple recipe for the most tender stewed rabbit with onions and carrots in sour cream. In this article you will find a step-by-step recipe for preparing this delicious and low calorie meal. You will learn how to cook rabbit meat tender and juicy, what spices will best emphasize its flavor.

Kitchen appliances and utensils: hob, large non-stick pan, bowl, knife, cutting board.

Ingredients

Step by step cooking

1. Take a rabbit carcass weighing 1.5 kg. When choosing a rabbit, pay attention to the external characteristics of the meat. A fresh rabbit carcass has a pale pink color and elastic meat. Fresh meat has no foreign smells. To butcher a rabbit, take a sharp knife and cut carefully along the white line that runs along the peritoneum up to the sternum bones. Take out the internal organs. The carcass of a rabbit must be butchered at the joints, leaving the bones intact, since broken rabbit bones can form very small and sharp fragments.
   
   
2. Start with the forelegs, remove the fillets from the ribs and backbone. Then separate the hind legs by cutting along the line of the joint. Pour the prepared rabbit meat cold water and soak it for 1-1.5 hours. This will help remove all blood and waste products from the meat.
3. Peel 2 medium onions and cut them into half rings. Take 1 medium sized carrot, peel and wash it. Cut the carrot into thin sticks or grate it on a medium grater.
   
   
4. Preheat a non-stick frying pan and fry the rabbit meat on it without adding oil on both sides until golden brown.
   
   
5. Add the chopped onion to the skillet and continue to sauté over medium heat.
   
   
6. Following the onion, add chopped carrots and 1-2 tbsp. l. vegetable oil. We continue to fry the meat with vegetables, stirring occasionally.
   
   
7. At this stage, you can salt and pepper with black pepper to taste. Sea salt highlights taste qualities product.
   

   If you don't have sea ​​salt, you can use any edible salt. It is important to salt the meat already at the end of cooking: if you salt it at the very beginning, the meat can become tough.

   
   
8. Add 4-5 tbsp. l. sour cream and stir.
   
   
9. In order to give the meat a spicy flavor, add 2 pinches of dried basil, 1 pinch of seasoning from a mixture of herbs and three bay leaves.
   
   
10. Stew rabbit meat over low heat under a lid for 15 minutes, then mix thoroughly. Cover the pan with a lid and simmer the meat for another 40 minutes until tender. During this time, the rabbit meat will become soft, acquire a tender creamy taste and absorb the aroma of spices.

The most delicate rabbit in sour cream with onions, carrots and spices is prepared very simply and most importantly, you should not rush while preparing this dish. We cook the rabbit on a small fire, except for the initial frying of the rabbit pieces.

Cooking rabbit meat.

We start cooking the rabbit with the preparation of rabbit meat, first we wash it in cold water, cut off the remnants of fat and other parts that we didn’t like. If you don't like the smell of a rabbit, then you can soak it in a mild vinegar solution for about one hour.

Then we cut the rabbit into pieces and dry them by laying them out on paper napkins.

Roast the rabbit.

We heat the pan with sunflower refined deodorized oil, the amount of oil should be small.

Fry the rabbit pieces over high heat and put them either in the same pan or in another container, pot or cauldron. In a cauldron, a rabbit in sour cream with onions, carrots, spices turns out to be the most juicy and tasty.

We extinguish the rabbit.

We clean the onion, chop it and add it to the rabbit meat, continue to fry the rabbit along with the onion until the juice is released.

We close the container with rabbit meat with a lid, reduce the heat to the minimum possible and simmer for at least one hour.

We wash, peel and cut the carrots into strips, add it, after an hour, to the rabbit meat and onions. Adding table salt, black ground pepper or black peppercorns, if desired, you can add a couple of bay leaves.

We continue to simmer until the carrots are soft.

The carrots have become soft, which means the turn of sour cream has come. We introduce sour cream to the rabbit meat with vegetables, mix, close the lid and heat for another twenty minutes.

We lay out the rabbit meat on plates and serve the rabbit dish in sour cream with onions, carrots and spices on the table!

For the second course Rabbit in sour cream with onions, carrots and spices, we get:

- rabbit (half carcass)

- onion (one head)

- carrot

- sour cream (two hundred and fifty milliliters)

- table salt (to taste)

- ground black pepper or black peppercorns

- Bay leaf

Wash, dry.

To prepare 6-7 servings you will need:

• Rabbit -1.5kg,
• Fresh carrots 0.5 kg,
• Onion - 3 heads,
• Butter -100 gr,
• Tomato paste - 1 tbsp. a spoon,
• Non-fat sour cream 400g.
• Water 2.5 cups.
• Pepper, salt and spices to taste

Rinse the rabbit, cut into portions. Pepper each piece, grate with spices, salt.

In a saucepan, fry the rabbit on all sides over high heat for 10-12 minutes.
Transfer the rabbit to the cauldron. In the saucepan where the rabbit was fried, pour water and bring it to a boil.
While the water boils, peel the carrots and onions. We cut everything into large rings. Add vegetables to the cauldron with the rabbit, pour in the boiled broth.
We put on a small fire and bring everything to a boil. As soon as it boils, add sour cream and tomato paste if there is not enough water to completely cover the rabbit, add some water.
Cover with a lid and simmer over low heat for an hour. Serve stewed rabbit with onions and carrots, preferably with herbs and a non-greasy side dish, potatoes are ideal.

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 marinated. 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.
• In a bowl, mix 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.

Video recipe for the occasion:

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.;
• spicy herbs (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.