Kitchen appliances and utensils: knife, cutting board, 2 bowls, frying pan, plate (for flour), roaster or cauldron
Ingredients
Rabbit meat is lean and dry. Therefore, it is very important to cook it correctly so that the meat turns out juicy.
Step by step cooking
- We wash and soak the rabbit.
- We cut the rabbit into large portioned pieces so that it looks beautiful on a dish when served. Place the chopped pieces in a bowl.
- To make rabbit meat more tender and softer, you need to marinate it. Add 1-2 bay leaves (it is better to break it into pieces). Sprinkle with Italian herbs seasoning (1-2 tsp). Add mustard grains (2-3 tablespoons), soy sauce(about 3 tbsp.), 1 tbsp. l. sunflower oil and mix well with your hands. Leave for 5 - 7 minutes (no more - this will be enough).
- While the meat is marinating, prepare the vegetables. Onions (2-3 pieces), carrots (1 piece) and garlic (1 head) are cleaned and washed. Onions and carrots are cut into half rings. You don't need to grind too much. Press down the garlic cloves with the blade of a knife turned flat and cut in half.
- The next step is roasting the meat. We put the pan on the stove, pour in sunflower oil and heat it up.
- Pour flour into a deep bowl. Dip the meat in flour. This is done so that the meat does not shoot, and when we put out the rabbit, this flour will give delicious gravy. Fry until golden brown from two sides.
- We take a duckling or a cauldron. Any deep thick-walled dish with a lid will do. At the bottom lay half the carrots, onions and garlic. Break 1 bay leaf into pieces and add to the roaster.
- Lay out the meat so that the pieces fit snugly together.
- Copiously salt the meat (about 1 tbsp goes). Put the remaining onions, carrots and garlic on top.
- Fill with water so that it half covers the meat. Cover with a lid so that the meat is well stewed. Preheat the oven to 200 degrees. We send our meat to stew in a preheated oven for 2 - 2.5 hours. After this time, we take out the ducklings.
Did you know? If your cauldron does not have a lid, then it can be replaced with foil.
Feed options
Meat can be served with gravy and stewed vegetables.
Goes well with tender stewed rabbit mashed potatoes, which can be diversified by adding to it fried mushrooms And stewed carrots with green peas.
Cauliflower with carrots can become not only tasty, but also a healthy side dish.
- For this cauliflower washed and cut into inflorescences, and thick stems, if desired, cut. Then it should be boiled in salted water for several minutes.
- Boiled cauliflower florets are dipped in batter, then rolled in breadcrumbs and roast on sunflower oil until golden brown.
- Carrots are peeled, washed and rubbed on a fine grater. Then lightly poached in a frying pan in sunflower oil. Then add sour cream and simmer until tender.
- Put the cauliflower on a dish and pour over the carrot-sour cream sauce.
Pairs well with rabbit and stew White cabbage with the addition of bell pepper.
Important! The remaining meat does not need to be removed from the ducklings. Let it soak in the gravy. Then it will remain juicy.
video recipe
The video shows all the stages of preparing a rabbit, as well as the process of butchering a rabbit carcass.
Maybe you have interesting recipes feed rabbit? Write in the comments.
To put out a rabbit with vegetables, you need to take the meat of a young rabbit - tender, without extraneous specific odors. It doesn't even have to be soaked. In addition to the rabbit, you need to take different seasonal vegetables, of which there is a wide variety in summer. I suggest taking zucchini, zucchini, Bell pepper and tomatoes, well, onions and carrots, of course. In this case, we do not need potatoes, because the vegetable set is already quite rich.
And since quenching is considered one of the most useful ways cooking, then the dish we will get is not only very tasty and fragrant, but also very healthy.
Let's prepare the products for cooking the stewed rabbit with vegetables and get started.
My rabbit, dry with napkins and cut into portions. Fry it in a pan until lightly browned in vegetable oil. I also melted a small piece of the fat of the rabbit itself, which was in the abdomen, then removed it from the pan.
We cut the onion into small pieces, cut the carrots into quarters of the rings.
Cut the bell pepper into large cubes.
We also cut the zucchini and zucchini into large cubes. Since my zucchini was very large, only half of it was taken.
We put the fried rabbit in a saucepan, season with salt and pepper, and in the same oil we save the onion. The rest of the vegetables will be laid raw in the pan.
Add peppers and carrots to the pot.
Also add zucchini and zucchini, again a little salt and pepper. Pour in a little water, a little more than half the contents of the pan, cover with a lid and put on fire.
In the meantime, cut the tomatoes into cubes, and finely chop the parsley with cilantro and basil.
After 40-50 minutes from the start of stewing, add tomatoes and rosemary to the pan. Mix and simmer together for another 10 minutes.
2 minutes before the end of cooking, add chopped greens, taste. If there is not enough salt, add. After the dish, remove from heat and let it brew for 10 minutes.
Pour into plates and try a delicious stewed rabbit with vegetables.
Braised rabbit is not one of those dishes that are cooked on hastily. You need to tinker with it a little, you will have to watch the stewing process and work hard in preparing the meat, but nevertheless, the result is worth it. Dietary rabbit meat is tasty and healthy, it is tender and soft (if cooked correctly). According to your taste, you can stew the rabbit with vegetables or in sour cream, in milk and even with apples, which is also very tasty. Such a dish will vividly demonstrate your skills to guests and will be enjoyed by everyone who wishes to taste it.
Ingredients
- half a rabbit carcass - 1.5 kg
- large yellow onion - 1 pc.
- large carrots - 1 pc.
- sunflower oil - 15-20 ml
- water 300 ml
- spices and salt - to taste
From the indicated number of ingredients, 3 servings of the main dish will be obtained.
Cooking stewed rabbit with vegetables
Rabbit meat has a very specific smell, so it’s good if you have time to soak rabbit meat in cold water. Let him spend about 4-5 hours in the water, however, you will have to change the water every hour. After that, drain all the water and rub the meat with salt and spices. If time allows, leave the rabbit for another 20-30 minutes in spices and salt.
Before stewing, the meat must be fried in sunflower oil in a very hot frying pan. You need to fry the rabbit for about 5-7 minutes, try to turn the meat over every minute. If the meat is not fried, then you will get just a boiled rabbit with vegetables.
We clean and chop vegetables for stewing. We cut the onion into cubes, and simply rub the carrots on a regular grater (like on borscht). Passing these vegetables is not necessary, as they will languish along with the fried meat.
We send both vegetables and fried rabbit meat to a saucepan, pour hot water (300 ml) and simmer over very low heat for about 1.5-2 hours. Periodically look into the pan, as the water boils away and you need to constantly add it.
Kitchen appliances and utensils: knife, cutting board, 2 bowls, frying pan, plate (for flour), roaster or cauldron
Ingredients
Rabbit meat is lean and dry. Therefore, it is very important to cook it correctly so that the meat turns out juicy.
Step by step cooking
- We wash and soak the rabbit.
- We cut the rabbit into large portioned pieces so that it looks beautiful on a dish when served. Place the chopped pieces in a bowl.
- To make rabbit meat more tender and softer, you need to marinate it. Add 1-2 bay leaves (it is better to break it into pieces). Sprinkle with Italian herbs seasoning (1-2 tsp). Add mustard beans (2-3 tablespoons), soy sauce (about 3 tablespoons), 1 tbsp. l. sunflower oil and mix well with your hands. Leave for 5 - 7 minutes (no more - this will be enough).
- While the meat is marinating, prepare the vegetables. Onions (2-3 pieces), carrots (1 piece) and garlic (1 head) are cleaned and washed. Onions and carrots are cut into half rings. You don't need to grind too much. Press down the garlic cloves with the blade of a knife turned flat and cut in half.
- The next step is roasting the meat. We put the pan on the stove, pour in sunflower oil and heat it up.
- Pour flour into a deep bowl. Dip the meat in flour. This is done so that the meat does not shoot, and when we stew the rabbit, this flour will make a delicious gravy. Fry until golden brown on both sides.
- We take a duckling or a cauldron. Any deep thick-walled dish with a lid will do. At the bottom lay half the carrots, onions and garlic. Break 1 bay leaf into pieces and add to the roaster.
- Lay out the meat so that the pieces fit snugly together.
- Copiously salt the meat (about 1 tbsp goes). Put the remaining onions, carrots and garlic on top.
- Fill with water so that it half covers the meat. Cover with a lid so that the meat is well stewed. Preheat the oven to 200 degrees. We send our meat to stew in a preheated oven for 2 - 2.5 hours. After this time, we take out the ducklings.
Did you know? If your cauldron does not have a lid, then it can be replaced with foil.
Feed options
Meat can be served with gravy and stewed vegetables.
Delicate stewed rabbit goes well with mashed potatoes, which can be varied by adding fried mushrooms and stewed carrots with green peas.
Cauliflower with carrots can become not only tasty, but also a healthy side dish.
- To do this, the cauliflower is washed and cut into inflorescences, and thick stems, if desired, are cut. Then it should be boiled in salted water for several minutes.
- Boiled cauliflower inflorescences are dipped in batter, then rolled in breadcrumbs and fried in sunflower oil until golden brown.
- Carrots are peeled, washed and rubbed on a fine grater. Then lightly poached in a frying pan in sunflower oil. Then add sour cream and simmer until tender.
- Put the cauliflower on a dish and pour over the carrot-sour cream sauce.
It goes well with rabbit and stewed white cabbage with the addition of bell pepper.
Important! The remaining meat does not need to be removed from the ducklings. Let it soak in the gravy. Then it will remain juicy.
video recipe
The video shows all the stages of preparing a rabbit, as well as the process of butchering a rabbit carcass.
Maybe you have some interesting rabbit serving recipes? Write in the comments.
You do not know how to put out a rabbit in a new way? I suggest cooking it with vegetables. In the summer, there are so many of them, so why not cook.
We will stew the rabbit in a goose-cooker along with zucchini, tomatoes, and green beans. It tastes very tender and tasty. Vegetables add a sweet touch and a rich taste. The gravy is very tasty and rich, it will perfectly season any side dish.
This dish turns out to be dietary and light, you no longer need to cook anything for a side dish, because we will already have stewed vegetables.
Ingredients
- Rabbit - 500 g.
- Zucchini - 1 pc.
- Asparagus beans - 200 g.
- Carrot - 1 pc.
- Onion - 1 pc.
- Tomato - 4 pcs.
- Garlic - 3 tooth.
- Water - 1 l.
How to put out a rabbit
We heat the goose with vegetable oil, put the meat, and onion cut into half rings, season with salt, black pepper, paprika. Fry it on both sides until golden brown. I did not put the whole carcass, but only part of it.
Pour water, cover with a lid and simmer over low heat for 1.5 hours. The stewing time depends on the size of the rabbit, the larger it is, the older the meat and requires a long heat treatment. A young rabbit up to a year old should be stewed for no more than an hour, during which time the meat will already move away from the bone.
Onions, carrots, zucchini and tomatoes, green beans cut into small pieces. Fry in a pan for 10 minutes. 3 minutes before the end of cooking, add salt and squeezed garlic, cover, simmer.
We shift the vegetables to the meat, mix, taste for salt, simmer for another 30 minutes.
Serve the rabbit in a bowl, along with stewed vegetables! Bon appetit!
Adviсe
- Buy a rabbit carcass that is not large, then the meat is tender and more healthy, especially for children.
- Some soak meat in kefir or water with vinegar to remove a specific smell, I don’t do this, since it’s been tested and doesn’t smell of anything.
- It is necessary to fry rabbit meat before stewing, then the dish turns out to be much tastier.
- If you do not like the skin of a tomato, then you can grate it on a coarse grater and discard the skin.
- If you want to make the gravy taste brighter, add sour cream or tomato paste.
- Keep an eye on the amount of water so that the dish does not burn.
- Add garlic only at the end, otherwise it will give bitterness.
- At the end of cooking, you can add fresh herbs: parsley, dill, cilantro, basil.
