What's the best way to cook rabbit meat? Note to housewives: the most delicious rabbit recipe

Rabbit meat is an appetizing product (with low calorie content), dishes from which are popular with adults and children. It is suitable for a holiday menu and helps to diversify the everyday. Rabbit meat contains a large amount of useful microelements and has almost no veins or fat. Using recipes with step-by-step photos, it’s easy to learn how to cook rabbit quickly and tasty.

Rabbit in spicy sour cream sauce

The garlic in the sauce adds a piquant flavor to the dish.

Ingredients:

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

Preparation:

Cut the rabbit carcass into medium-sized pieces, rinse and dry them. Place in a clean, dry container, season with salt and pepper mixture and stir. Finely chop the onions, squeeze out the garlic using a special press.
Roll the meat slices in flour (each separately) and fry in a frying pan in hot oil for 5–7 minutes. until a delicious golden brown crust forms. Then place the fried meat in the pan.
In an empty frying pan, sauté the onion (2-3 minutes), pour 0.5 liters of cold drinking water over it and stir. Pour the resulting mixture over the meat and simmer for 30–40 minutes. over low heat. Then add sour cream, add a little water (so that the sauce covers the rabbit pieces), bay leaf and leave for 10 minutes. simmer over low heat.
After stewing, add garlic squeezed through a press, stir and cook for 10-15 minutes. keep covered before serving.
A suitable side dish is stewed vegetables, pasta, mashed potatoes, etc.

Baked rabbit with apples

This simple recipe in the photo shows how to quickly cook delicious rabbit with apples.

Ingredients:

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

Preparation:

Cut the carcass into medium-sized pieces, rinse and dry. Pour honey on top, squeeze out the juice from 1/4 lemon, sprinkle with spices, add sliced apples (cut out the seeds), soy sauce and mix thoroughly.
Cover the container with meat with a lid or wrap it in film and put it in the refrigerator for 1 hour to marinate.
Simmer the marinated rabbit in a preheated oven for 30-40 minutes. at a temperature of 180 degrees.
The finished dish can be served with baked apples or a more hearty side dish (mashed potatoes or vegetables will do).

Rabbit in mustard wine sauce

The photo for this recipe shows in detail how to quickly and deliciously cook rabbit in mustard-wine sauce. The dish turns out nourishing and flavorful.

Ingredients:

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

Preparation:

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

Spicy rabbit in honey mustard sauce

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

Ingredients:

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

Preparation:

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

Cream soup with rabbit and pumpkin

Using a recipe with step-by-step photos, you can quickly prepare a healthy and tasty puree soup from rabbit. This tender first course will be a good alternative to classic chicken broth, pea soup or borscht.

Ingredients:

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

Preparation:

Rinse the meat and dry with a paper towel. Wash and peel the vegetables.
Place small slices of rabbit meat in boiling water.
Cut potatoes, pumpkin and carrots into large slices, add to the meat broth, season with spices and cook for 10-15 minutes.
Finely chop the onion, garlic and bell pepper. Add onion and pepper to the broth and boil for 2 minutes.
Once cooking is complete, remove the meat, bay leaf and peppercorns from the pan. Using an immersion blender, puree the vegetables in the broth to a puree consistency. Add rabbit meat and finely chopped garlic to the pan and simmer for 2-3 minutes. over low heat.
Can be served sprinkled with fresh finely chopped herbs.

Rabbit cutlets

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

Ingredients:

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

Preparation:

Place the wheat bread pulp in a bowl with milk or water, mash it with a fork and leave for a while to soak it up.
Peel the onion and finely chop or chop using a special attachment in a food processor.
Cut the rabbit meat into pieces and grind in a meat grinder. Mix the resulting minced meat, finely chopped onion and softened bread and grind the mixture again in a meat grinder.
Melt the butter in a water bath and pour into the minced meat. Add eggs, salt and spices to taste and mix thoroughly.
Form cutlets from the resulting minced meat (the minced meat will not stick to your hands and the cutlets will be more accurately shaped if your hands are moistened with clean water) and fry them in a frying pan with hot oil on both sides until a golden, appetizing crust forms.

Rabbit stew (cooked in a slow cooker)

Rabbit stew

Using a multicooker, you can prepare delicious dishes without wasting time and effort. Just select the appropriate cooking mode and turn on the timer. Cooking a delicious rabbit stew in a slow cooker using a recipe with step-by-step photos will be quick and easy.

Ingredients:

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

Preparation:

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

Many people don’t know how to cook a rabbit deliciously, much less how to properly cut it into portions. Having available recommendations, it will be possible to highlight all the best aspects of dietary and healthy meat and turn dishes with its participation into a real culinary masterpiece.

How to cook delicious rabbit?

When properly prepared, rabbit meat dishes are not only tasty, but also characterized by high nutritional value. However, like any product, this meat has its own processing characteristics, which you need to know about when starting the process.

The carcass is cut into separate parts.
The specific smell of rabbit meat is neutralized by soaking.
The juiciness of the product will preserve the marinade. With its help you can give the dish a special taste and piquancy.
Another way to preserve the juiciness of meat is to pre-fry it.
Dietary rabbit meat goes well with any vegetables and mushrooms.
Rosemary, juniper berries, and any greens add a special taste to rabbit dishes.

How to butcher a rabbit?

Many housewives are afraid of the upcoming cutting of a rabbit. But in reality, the process is simple and, with a sharp knife, scissors and a board, anyone can handle it. Visual photos and step-by-step instructions will help you complete the task correctly.

1. Prepare everything necessary for cutting.

2. Remove the entrails from the carcass and cut off the fat.

3. Cut off the back. It is not recommended to use an ax when cutting - it is necessary to cut the carcass into pieces with scissors or a knife at the joint, maintaining the integrity of the bones.

4. Cut off the hind legs.

5. Each paw is cut in half at the joint.

6. Cut off the front paws.

7. Cut each front paw into 2 parts.

8. The remaining body is cut from above with a knife, determining the size of the pieces.

9. Cut the spine at the joint at the site of the notches with scissors.

10. The breastbone is removed from the lungs and cut into portions with scissors.

11. Place the resulting rabbit portions in a bowl.

Secrets of cooking rabbit

A tasty, appetizing rabbit, the recipe for which can be either the simplest or the most sophisticated, will be an ideal solution for a holiday menu, a weekday dinner or any other meal. To make the dish successful, you need to know some secrets.

The main condition for obtaining the desired result is high-quality and always fresh (not frozen) young rabbit meat.
You should not opt for mature carcasses. The meat of such animals is tough and has a characteristic odor, which is more difficult to get rid of.
To improve the characteristics of rabbit meat, soak it in salted, acidified water (regular or mineral), milk or whey.

How to marinate a rabbit?

The right marinade for rabbit will not only give the dish the desired flavor, but will also make it more juicy, tender and soft.

Most often, wine, lemon juice, or simply a mix of dry spices, herbs and garlic are used for pickling.
Rabbit meat goes well with most spices, taking on their flavor and acquiring an amazing piquancy.
The use of sweet ingredients should be avoided, and only dry wine with low sugar content should be used.
After soaking, an hour of marinating is enough for the meat to be imbued with the desired taste. Without soaking, the rabbit is marinated for at least three hours.

Rabbit dishes - recipes

For those who have not yet encountered such dishes in cooking, the following information is about how you can cook a rabbit so that the debut is successful, and the result satisfies both the cook and the eaters.

The simplest rabbit dishes are prepared by stewing in a saucepan, cauldron or deep frying pan. The meat is complemented with a laconic set of onions and carrots, or more original solutions are used with multi-component accompaniment in exquisite sauces and gravies.
The dietary properties of rabbit meat contribute to the use of this meat in the preparation of soups and other first courses. The ease of the resulting culinary compositions and excellent taste characteristics are combined with the incommensurable benefits of the food. The hot dish is prepared with vegetables, with the addition of cereals, mushrooms or any other composition of your choice.
Rabbit meat will taste the most delicious if you cook it in the oven. A good accompaniment for the slices in this case would be potatoes or other vegetables, mushrooms and other additives of your choice.

Stewed rabbit meat

Dairy products have a beneficial effect on the taste of rabbit meat, both during soaking and during heat treatment. Next, you will learn how to cook rabbit in sour cream simply, quickly, without much hassle or fuss. The recipe can be used as a basis for your own subsequent culinary creations and experiments.

Ingredients:

rabbit meat – 1 kg;
carrots and onions – 1 pc.;
sour cream – 300 g;
pink peppercorns – 10 pcs.;
marjoram – 2 teaspoons;
broth or water – 250 ml;
salt – 2 teaspoons or to taste.

Preparation

Pieces of prepared rabbit meat are fried over high heat in hot oil.
Add onions and carrots, pink pepper, fry for 10 minutes.
Mix sour cream with broth or water, season to taste, and pour the mixture over the meat.
Stew the rabbit in sour cream for 1.5 hours.

Rabbit soup

Read on to learn how to properly prepare a rabbit for the first meal. Rabbit broth soup with meat is an ideal solution for a homemade lunch and will satisfy the diverse tastes of the whole family. As a filling, you can take a vegetable mix of potatoes, onions with carrots, cabbage, or add any cereal of your choice.

Ingredients:

rabbit meat – 500 g;
carrots and onions – 1 pc.;
potatoes – 6 pcs.;
rice (millet, buckwheat) – 3-4 tbsp. spoons;
oil – 2 tbsp. spoons;
salt, seasonings, herbs, sour cream.

Preparation

Boil the rabbit pieces until cooked.
Separate the meat from the bones, chop it, and return it to the broth.
Add potatoes and washed cereal and cook for 10 minutes.
Add fried onions and carrots to the pan, season the dish to taste, and cook for another 10 minutes.
Rabbit soup is served with sour cream and herbs.

Oven rabbit recipe

The following recipe will help you figure out how to cook a rabbit in the oven so that the meat remains juicy and at the same time acquires a golden-brown, appetizing crust. Before baking, the slices can be browned over high heat in oil in a frying pan or generously sprinkled with olive oil before cooking.

Ingredients:

carcass of a young rabbit – 1 pc.;
potatoes – 1 kg;
tomatoes – 5-6 pcs.;
carrots – 1 pc.;
mushrooms – 200 g;
white wine – 200 ml;
garlic – 4-5 cloves;
salt, pepper, spices, herbs, olive oil.

Preparation

Slices of rabbit meat are rubbed with salt, pepper, garlic, and left for a couple of hours.
Place tomatoes, mushrooms, carrot slices on a baking sheet, sprinkle everything with herbs and garlic.
Place the meat on top, pour wine and oil over the dish, and place it in an oven preheated to 190 degrees.
In an hour, the rabbit baked in the oven will be ready.

Roast rabbit

The recipe for the next dish is for those who have special respect for roast. From the recommendations outlined, you will learn how to cook a rabbit in a similar way, so that the meat and vegetables will delight you with an incomparable harmony of taste. The secret of success is in the sauce, prepared with the addition of raisins or prunes.

Ingredients:

rabbit meat – 750 g;
potatoes – 1 kg;
carrots and onions – 2 pcs.;
vegetable and butter – 50 g each;
sour cream – 50 g;
tomato paste – 30 g;
raisins or prunes – 50 g;
broth - 1 l;
garlic – 2 cloves;
salt, pepper, spices, herbs.

Preparation

Cooking the rabbit begins with marinating in a mixture of salt, pepper and spices.
In a mixture of oils, rabbit meat, carrots, onions and potatoes are fried alternately until golden brown.
Place the meat in a cauldron and simmer with the addition of broth for 40 minutes.
Vegetables are placed on top.
Mix sour cream with pasta, raisins, garlic and broth, pour the mixture into the contents of the cauldron.
Bake the dish covered at 190 degrees for 45 minutes.

How to cook rabbit in a slow cooker?

The recipe below will help you figure out how to cook a rabbit in a slow cooker. In this case, the meat is supplemented with mushrooms, carrots and sour cream. However, the set of components accompanying rabbit meat can be compiled according to your preferences by replacing mushrooms with potatoes, zucchini or other vegetables.

Ingredients:

rabbit meat – 0.5 kg;
champignons – 250 g;
carrots – 2 pcs.;
sour cream – 250 g;
butter – 100 g;
salt, seasonings, herbs.

Preparation

In the “Frying” mode, brown the rabbit meat slices in oil.
Add carrot slices, and then mushrooms, fry for 10 minutes.
Add seasoned sour cream, switch the device to “Stew”.
In 50 minutes, delicious rabbit meat will be ready.

Stewed rabbit

Rabbit stew is prepared at home, as a rule, when a large amount of meat needs to be processed. Dishes made from fresh produce always taste better, however, when you need to save time or quickly create a nutritious and tasty meal, prepping it will be very appropriate. The amount of salt and spices is indicated for 1 half-liter jar.

Ingredients:

rabbit meat;
salt – 1 heaped teaspoon;
peppercorns and laurel - 2 pcs.

Preparation

Slices of meat are soaked in water for 6-12 hours and placed in jars with salt and spices.
Pour water into the jars and put it in the oven to simmer for an hour at 180 degrees, adding boiling water from time to time.
Reduce the heat to 130 degrees and keep the workpiece for another 4 hours.
The jars are sealed and put away under the “fur coat”.

Housewives do not often prepare rabbit dishes. Perhaps because it is rarely on sale. But those who care about their health try 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 meat contains vitamins PP, B1, B2, B6, B12, E.

Rabbit has white tender meat, which is almost 90% digestible, so nutritionists recommend including it in children's menus.

But, despite its apparent simplicity, cooking rabbit meat has its own nuances. Only by taking them into account can you get soft, tasty meat that will have no rabbit smell.

Subtleties of cooking rabbit meat so that the meat is soft and juicy

The most delicious meat is from young rabbits. Usually their weight is no more than 1.5 kg.
You should not buy a rabbit if its carcass is weathered or covered in blood. It should be smooth and pale pink in color.
Usually, whole rabbit meat is not cooked. The front and back parts of the carcass are designed for different types of dishes.
The posterior 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 the specific smell, rabbit meat is often marinated, especially if it is old. For the marinade, vinegar, wine, whey, kefir are used with the addition of various spices and herbs.
The main ingredients for the marinade are bay leaf, pepper, onion, salt, parsley, and garlic. Fans of spicy flavors add coriander, cloves, cinnamon, nutmeg, thyme, juniper berries, dill and other herbs to taste to 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 for hare meat, which must not only be soaked in water, but also marinated for 5 hours to 3 days.
Young rabbit meat is not marinated for frying if aromatic herbs and garlic are used.
The 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 frying pan, will become soft in 10-15 minutes.

Chakhokhbili from rabbit

Ingredients:

rabbit meat – 1 kg;
fat – 120 g;
onions – 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 chopped into pieces weighing 50 g and fried in fat (60 g) until golden brown.
Salt, add tomato paste, pepper, pour in broth and simmer over low heat for 40-50 minutes.
The onion is chopped and sauteed in the remaining fat. Sprinkle it with sugar and mix. Pour in vinegar and simmer until it evaporates.
Place the onion in the bowl with the rabbit and add the tomatoes.
Everything is poured with wine and simmered until the meat is cooked.
When serving, garnish with a slice of lemon and sprinkle with chopped herbs.

Rabbit stew

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.;
dill and parsley - a bunch;
chopped greens - to taste.

Cooking method

The rabbit is chopped into pieces together with the bones and fried in fat until golden brown. Salted.
Cut carrots into slices. Chop the onion and parsley root. Vegetables are added to the meat and fried all together.
Sprinkle with flour, add sliced tomatoes, spices, and a tied bunch of herbs.
Pour in hot broth.
Potatoes are cut into thick slices, dipped into the broth, and stirred.
Simmer, covering with a lid, until the meat is cooked.
A bunch of greens are taken out, and the meat and vegetables are placed 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. Add greens.
The rabbit carcass is cut into portions and poured with marinade. Stand for 6 hours.
The marinade is drained, and the pieces of meat are lightly dried and then fried in fat until golden brown.
Pour in tomato sauce, add washed prunes and simmer until done.

Rabbit in a pot

Ingredients:

rabbit fillet – 750 g;
pork – 250 g;
onions – 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.
The pork is cut into slices, salted and peppered.
Finely chop the onion.
The bread is crushed into crumbs.
Pork, onions, rabbit meat, and rye crumbs are placed alternately in the pot. The layers are repeated in the same sequence.
Pour in broth and wine, not reaching the top 1/4 of the height of the pot.
Cover with a lid and place in the oven. Heat to 180° and simmer for 1-1.5 hours. The pot can be replaced with cast iron. In this case, cook on the stove at low simmer.

Rabbit pilaf (dietary)

Ingredients:

rabbit (front) – 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 together with onions in oil.
Place the meat and onions in a saucepan and add hot water so that it only covers half the meat. Add bay leaf and simmer until half cooked.
Add washed rice and sultanas. Fill everything with hot water. The mass should be covered by 1 cm.
Cover with a lid and simmer over low heat until the water has evaporated and the rice is cooked.

Minced steamed rabbit cutlets

Ingredients:

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

Cooking method

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

Fried rabbit (dietary)

Ingredients:

vegetable oil – 50 g;
onions – 3 pcs.;
carrots – 1 pc.;
butter – 50 g;
salt to taste.

Cooking method

The processed rear part of the rabbit is salted and placed on a baking sheet.
Onions are cut into rings, carrots into thin slices.
Vegetables are laid out around the rabbit. Water with vegetable oil.
Place in the oven and fry at 200° until done. To prevent the meat from drying out, it is periodically watered with rendered juice and fat.
The finished meat is cut into pieces and poured with melted butter.

Fried rabbit with smoked brisket

Ingredients:

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

Cooking method

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

Rabbit with potatoes and vegetables

Ingredients:

rabbit (back) – 600 g;
garlic – 3 cloves;
paprika – 1 tbsp. l.;
potatoes – 500 g;
vegetable oil – 50 g;
onion – 1 pc.;
bell 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.
Place meat, thinly sliced potatoes, onion rings, and narrow slices of bell pepper on a baking sheet.
Place 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;
onions – 2 pcs.;
salt - to taste;
mixture of peppers - to taste;
rosemary - to taste;
vegetable oil – 50 g.

Cooking method

The carcass is cut into pieces and washed.
Beer is poured into the pan, onions cut into rings and all the spices are added.
Place on fire and bring to a boil. Cool.
The marinade is poured over the rabbit pieces and placed in the refrigerator for several hours.
Take out the meat and dry it on a napkin.
Fry in oil until golden brown.
Pour in the marinade and simmer at 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 the leg with them and leave to marinate for 3-4 hours.
Cover the baking sheet with two layers of foil (crosswise) and place the leg.
Drizzle with oil and seal well.
Bake at 180-200° for fifty minutes.
To form a golden brown crust on the meat, open the foil and put the baking sheet in the oven for another 10 minutes.

Rabbit in French

Ingredients:

rabbit (front) – 1 pc.;
smoked brisket – 150 g;
onions – 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 simmer everything together under a lid over low heat.
Add spices and pour wine. Cook until the meat is soft.

Rabbit jellied meat

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 washed well, cut into pieces and placed in a pan.
Fill with water, bring to a boil, skim off the foam.
Add unpeeled onion, carrots and spices to the broth.
Cook for about two hours.
Gelatin is poured with water and left to swell.
As soon as the carrots are cooked, take them out and cool.
The rabbit meat is removed from the broth and the meat is separated from the bones.
Place into molds. Carrots are cut into slices and added to the meat.
Gelatin is dissolved in hot broth, filtered and the meat is poured into molds. As soon as the jellied meat has cooled, put it in the refrigerator, but not in the freezer.
The form with the cooled jellied meat is immersed in hot water for a few seconds and tipped onto a flat plate.

The list of rabbit recipes is endless. Moreover, they are all so different that even a sophisticated gourmet will find a suitable dish among all this splendor.

This product contains virtually no fat, but contains a large amount of protein, which is highly digestible. Rabbit meat contains many vitamins, microelements and amino acids. Preparing culinary masterpieces from rabbit meat is not at all difficult, since the meat contains a small amount of bones and tendons.

In addition to the above advantages, this meat is hypoallergenic, which is why food for small children is prepared from it. Dishes made from rabbit meat are very tasty, so both children and adults will happily eat the entire portion and ask for more.

How to choose the right meat for cooking

In order to cook delicious rabbit meat, the quality of the meat, which will act as the main ingredient, is very important. Therefore, you should not skimp on choosing a high quality product. It is best to give preference to fresh rabbit meat if you purchase meat at the market, or to chilled carcasses that are offered in the store.

It is better to refuse to buy frozen meat, since under the influence of low temperatures the quality of the product significantly deteriorates. When choosing, you should carefully examine the carcass. The meat should be pink and dry, without any stains or blood stains. Under no circumstances should you buy a carcass that has a slippery surface.

The meat should have no foreign odors. Also, in order to make sure that the product is absolutely safe, you can ask the seller for an extract confirming veterinary control.

You need to choose a carcass that weighs no more than one and a half kilograms. This is the weight of a young rabbit. If the carcass has a more impressive weight, then it is better to refuse the purchase, since the meat of old rabbits is quite fatty.

Young rabbit meat has a lighter color, which is one of the main differences when choosing. Considering these recommendations, you can choose excellent meat for preparing culinary masterpieces, which will not only be tasty and tender, but also completely safe for your health.

Subtleties of carcass cutting

Since all parts of the carcass require an individual approach, you need to be able to cut it correctly. The back part is fattier, so it is more suitable for frying or baking in the oven.

The front part is correspondingly drier, making it an excellent option for making stews. If the meat has thin layers of fat, the finished dish will be soft and juicy.

When cutting a carcass, be sure to separate the front from the back. The brisket should be divided into several equal parts. The paws will need to be cut at the joints. Next you need to remove the offal. The rest of the meat must be cut into portions.

How to get juicy meat

Since rabbit meat is a dietary product, the finished meat may be a little dry. This deficiency can be corrected by marinating. Also, thanks to this procedure, you can eliminate the specific smell that distinguishes rabbit meat.

Marinating meat must be done in salted water with the addition of table vinegar, dairy products, mayonnaise or wine. Thanks to this, the meat acquires a piquant and incredibly pleasant taste, so it is not recommended to neglect marinating.

If you use old rabbit meat for cooking, then you need to marinate it in several different marinades. This is the only way to achieve excellent taste and juiciness. Coating it with olive oil, to which chopped garlic has been added, also improves the taste characteristics of meat. A very good result is obtained by adding various herbs to marinades.

Features of cooking meat

If the rabbit meat is thoroughly marinated before cooking, its heat treatment will take very little time. It will be enough to stew or bake the meat for thirty minutes.

During this period, the meat will not only be completely cooked, but will also remain juicy. It is better not to overcook the rabbit meat on the fire, as this will render even the longest marinating time in vain. Roasting for too long will cause the meat to become tough and dry. Cream, sour cream and tomato paste go well with rabbit meat. It is good to add the above ingredients at the final stage of cooking.

Excellent results are obtained if you stew a rabbit in sour cream, beer or wine. The meat acquires a spicy and refined taste and an interesting, incomparable aroma. You need to simmer in a saucepan that has a thick bottom, into which you will need to pour a small amount of water.

In this form, the rabbit will need to be stewed over low heat. This is important, because if you use high heat during cooking, the structure of the meat may collapse, and this should never be allowed if you want to get a juicy and flavorful rabbit.

Rabbit meat does not respond well to cooking over high heat. This feature must be taken into account if you want to please your loved ones with delicious meat, since otherwise the finished dish will turn out to be far from ideal. Meat goes well with both vegetables and legumes. This will depend on the recipe you choose. You can use any spices that suit your preferences.

Rabbit meat baked in the oven is often prepared with a covering of mushrooms, which is filled with cream. You can also cook rabbit meat in a slow cooker, where you need to select the baking or stewing mode. Fruits and berries perfectly complement rabbit meat. It all depends specifically on your taste preferences.

There are a lot of different recipes that tell you how to cook delicious rabbit meat. Each of them is original and interesting in its own way. In this article we will take a closer look at several ways to prepare rabbit, which are suitable for both preparing dinner with the family and for a festive feast.

Your guests will definitely appreciate your culinary skills, as properly cooked rabbit meat can become a real table decoration.

Stewed rabbit meat is tender and piquant in taste. Therefore, you should definitely try to cook it and please your loved ones.

To prepare you will need the following ingredients:

prepared rabbit carcass;
one liter of sour cream;
water half a cup - a cup;
butter for frying;
garlic;
salt and pepper to taste.

In order to stew rabbit meat in sour cream, you need to pre-treat the carcass according to the above recommendations. The meat should be thoroughly rinsed under cold water and cut into portions. In a saucepan, add water to the meat and simmer until done. When finished, the water must be drained.

Add butter to a hot frying pan and fry the meat in it. When the meat is completely cooked, add chopped onion and chopped garlic into the pan. You need to add water to the sour cream and pour it into the meat with onions and garlic.

Stewing with sour cream should be continued for up to five minutes, then the meat should be salted and peppered according to your taste preferences. The dish is completely ready. Can be served separately or with a side dish of boiled potatoes or beans.

Mushrooms go well with rabbit meat and give the meat an unusually pleasant taste and piquant aroma. This dish can become the main dish at a festive feast.

To prepare this culinary masterpiece you will need the following ingredients:

half a liter of sour cream
half a kilogram of champignons or wild mushrooms;
one onion;
greenery;
oil;
salt and spices.

After cutting the carcass into portioned pieces, the meat should be washed well and dried using a paper towel or napkins. Place the prepared and chopped meat in a pre-heated frying pan with a thick bottom and fry it in vegetable oil. It also turns out very tasty if you use butter.

The finished meat will need to be placed in a pan and spices added in quantities that will suit your taste preferences. The onion should be cut into half rings or rings and fried in a frying pan. You need to add mushrooms to the onion and simmer until done.

You will need to add sour cream, herbs and spices to the prepared sauce. Pour the sauce into the pan and simmer the meat in it for about half an hour. It is important not to overcook the rabbit meat on the fire to avoid dryness. Now the meat is completely ready.

It is perfectly soft and juicy, and thanks to the unusual taste and aroma of mushrooms, it has a refined taste. After cooking, place the meat on a large plate. You can serve with a side dish of stewed or boiled potatoes and vegetables. This dish will definitely be appreciated by your family and friends.

Rabbit meat goes well with garlic seasoning. Therefore, garlic is often used in the marinating process to add piquancy and sophistication to meat.

To prepare this dish you will need the following ingredients:

one prepared rabbit carcass;
half a liter of regular still water;
a cup of vinegar;
three large onions;
salt and pepper;
one level teaspoon of dry wormwood;
half a head of garlic;
one tablespoon of butter or vegetable oil;
one cup of full-fat sour cream.

Before you start cooking, you should properly prepare the carcass. To do this, you can use the tips suggested above. To prepare meat according to this recipe, it is best to marinate it for a couple of hours.

You can use beer, wine, sour cream or mayonnaise as a marinade. Thanks to marinating, the meat will be much more tender and juicy. Marinating is mandatory when using an old rabbit carcass.

Also, an ideal marinade would be a combination of wormwood, salt, garlic, pepper, spices, vinegar and water. The rabbit meat will need to be left in this marinade overnight or for a day. Thanks to this, the meat will acquire piquant and refined notes.

After the meat has been thoroughly marinated, it should be fried in a pre-heated frying pan. At the final stage, you need to pour the remaining marinade over the meat and simmer for half an hour.

Next, you need to pour in the sour cream and simmer in this form for another couple of minutes. Now the meat is completely ready to eat. You can use sprigs of fresh herbs as decoration. Potato side dish is perfect.

Rabbit meat is the best option for preparing a holiday table, since in addition to its excellent taste and aroma, rabbit meat is a real storehouse of nutrients, vitamins and minerals. Moreover, this meat can be eaten by everyone without exception, regardless of their health status. The product is low-calorie and anti-allergenic.

Therefore, rabbit meat will be an ideal option for people who suffer from diabetes. If you decide to bring your body into the desired shape, then rabbit meat, again, is just what you need. In this case, it is important to eat it with fresh vegetables and herbs and avoid mayonnaise as a sauce or marinade.

Rabbit meat is very healthy due to the large amount of nutrients and low cholesterol and sodium salts. In all respects it is better than pork and beef.

In addition, rabbit meat contains protein that is easily digestible by the human body, so it is included in the diet of children, sick and elderly people, pregnant and lactating women. But rabbit meat also contains harmful substances – purines, which can disrupt the acid-base balance in the body.

If you add up all the pros and cons of rabbit meat, it turns out that it still does more good than harm.

In addition, rabbit meat is one of the most expensive on the market, and not everyone may develop health problems from consuming it excessively. Therefore, sometimes you can diversify the menu and treat yourself and your loved ones to “homemade game”.

In what vessel is it better to cook rabbit meat to make the dish really tasty? Any utensil for cooking a rabbit at home is suitable - a cast iron or ceramic duck pot, a steel baking sheet, a frying pan, a cauldron, a stewpan, a regular saucepan - enameled or ceramic. The choice of cookware depends on how the rabbit will be cooked - in the oven or on the stove.

Cooks advise soaking rabbit meat before cooking - soak the meat in clean water, milk, or whey for 5-7 hours. After soaking, the meat becomes softer and loses its specific gamey taste. If the meat is soaked in water, you can add 1 tablespoon of apple cider vinegar to it.

The cooking time also depends on what kind of dish you want to end up with - you can fry it in a frying pan until crispy very quickly - in just half an hour, but most likely the meat will turn out tough. It will take about an hour to bake in the oven. If you need to prepare broth from meat, this will also take no more than an hour, although the cooking time depends not least on the age of the rabbit - the younger it was, the softer its meat.

Experienced chefs prefer not to cook the whole rabbit, since different parts of the carcass have different cooking times. It is better to cook the back, back, breast and legs in different ways, but sometimes this rule is broken if you need to cook a rabbit not only tasty, but also beautiful.

Cooking methods

There are many recipes, following which you can cook rabbit meat correctly and tasty - in a saucepan, in the oven, in pots, in a frying pan, in water and in sour cream. Let's start with the simplest.

Recipe 1.

How to cook a rabbit so that the meat is soft? This is very simple to do - cut the carcass, cut into pieces and boil for 1 hour. During this time, the young rabbit will become soft, but if the rabbit was more than two years old, it will take longer to cook. The first broth will need to be drained, pour clean water over the meat and cook until tender. You can add seasonings and spices to the broth to taste - bay leaves, onions, carrots, a mixture of peppers, basil, ginger, nutmeg, and of course - a little salt.

When the meat is cooked, you can lightly fry it in a frying pan in butter or vegetable oil until a slight blush appears. It will turn out quickly, tasty and healthy, with a minimum set of products.

Recipe 2.

Rabbit in sour cream on the stove. To prepare it you will need the following products:

1 rabbit carcass, 200 grams of sour cream, 2 onions, 100 grams of butter, 4 tablespoons of flour, 2 bay leaves, 2-3 cloves of garlic, a mixture of peppers, salt.
Cut the carcass into small pieces, rinse, salt and pepper, roll in flour.
Finely chop the onion, pass the garlic through a garlic press.

Melt the butter in a frying pan and fry the meat on all sides until golden brown. Transfer the fried meat into a cauldron. Separately, fry the onion for 2-3 minutes.

Pour 2 glasses of water into the cauldron with meat, add fried onions and simmer for 40-50 minutes. Then add bay leaf, sour cream, and a little water to the meat if it has boiled away. Simmer for another 10 minutes, remove from heat, add garlic, let stand for 10-15 minutes. The rabbit in sour cream is ready! You can serve with any side dish - pasta, mashed potatoes, buckwheat porridge.

Recipe 3.

Rabbit with potatoes in the oven. We will need the following set of products: rabbit meat, 700-800 grams of potatoes, vegetable oil for frying meat, 100 grams of butter, 2 small onions, 1 carrot, bay leaf, 10 black peppercorns, 100 grams of water, salt.

Fry the pieces of rabbit meat over low heat in a frying pan with a lid until half cooked. Separately fry 1 onion and chopped carrots. Place the meat in a small baking tray, add fried onions and carrots, bay leaves, peppers, coarsely chopped potatoes, chopped raw onion on top, add water and salt to taste. Place the butter cut into pieces on top of the potatoes and onions.

Cover the baking sheet tightly with foil and place in the oven. After 30-40 minutes, take out the baking sheet, remove the foil, mix all the ingredients and put in the oven for another 10-15 minutes so that the excess moisture evaporates and the meat and potatoes brown a little. After this, the dish will be ready to serve.

Recipe 4.

For the holiday table, it is better to prepare the whole rabbit carcass so that you can serve it to the table in a beautiful design. So, we cook the whole rabbit at home, in the oven and in sour cream. In addition to the rabbit carcass, you will need 1 glass of mustard, 1 kg of potatoes, 200 grams of sour cream, salt and pepper to taste.

We wash the carcass, rub it with salt and ground pepper, place the carcass on a baking sheet, greased with vegetable oil, belly down. Lubricate the top part of the carcass with mustard, and place the baking sheet in an oven preheated to 160 degrees for 15-20 minutes.

While the rabbit is cooking, peel the potatoes, chop them coarsely, and add salt to taste. Let's take the baking sheet out of the oven, turn it over, brush the belly with the remaining mustard, put the potatoes around it, and put it in the oven for another 15-20 minutes. After this, take the baking sheet out of the oven again, pour sour cream over the carcass and potatoes and place in the oven to complete cooking for 10 minutes. When the rabbit is ready, the whole carcass is laid out on a large dish, the potatoes are placed on the sides, sprinkled with herbs and served hot.

Recipe 5.

Rabbit in sour cream, in the oven. What products will we need? In addition to the rabbit carcass, you need to take 4 onions, 4 carrots, 500 ml of sour cream, salt and pepper to taste.

Cut the meat into pieces, soak in water for 2-3 hours, then drain the water, rub the pieces with salt and pepper and fry in a frying pan until golden brown.

Place the fried meat in a ceramic or cast iron duck pot. Cut the onion into rings, grate or cut the carrots into rings, and add to the meat. Fill the container with water so that the meat is not completely in the water; the rabbit should be stewed, not boiled.

Cover the container with a lid or foil and place in the oven for an hour, then add sour cream and simmer everything together in the oven for 20 minutes. After this, the rabbit in sour cream is ready.

Recipe 6.

Rabbit in sour cream and wine, in the oven. The carcass can be cooked whole or cut into pieces. We will need: rabbit meat, 500 ml of dry white wine, 3 onions, 2 tomatoes, 100 ml of sour cream, ground black pepper, a sprig of rosemary, 5 grams of marjoram, salt, a head of garlic, 1 tbsp. flour.

Rub the meat with salt and pepper, pour wine and 1 tbsp into a large saucepan or other suitable container. sour cream, mix, add rosemary. If the container is small, it is better to cut the carcass into pieces so that the meat is completely in the marinade. Place the container in the refrigerator for a day.

Before cooking, cut the onion, crush the garlic, add marjoram and pepper, fry everything in a frying pan in vegetable oil.

Fry the marinated meat in a frying pan for 10-15 minutes, put it in a baking sheet, add sour cream, fried onions, garlic and spices, peeled and chopped tomatoes, cover with foil and simmer for 10-15 minutes.

Pour the wine in which the meat was marinated into a glass, add 1 tbsp. flour and mix, add to the meat, simmer everything together until cooked.

It will not be possible to cook a rabbit using this recipe quickly, but the result will pleasantly surprise both guests and household members.

Recipe 7.

Rabbit in foil in the oven, the meat according to this recipe is cooked quickly for 30-40 minutes, but it must first be marinated. For this recipe you will need the following products: rabbit carcass, 1 onion, 100 grams of butter, 40 grams of parsley root, 2 tbsp. tomato paste, 4-5 cloves, pepper, salt to taste, water.

Cut the meat into large pieces, wash it, sprinkle it with pepper, add cloves and grated parsley root, and fill it with water. The meat should be kept in this marinade for 2-3 hours at room temperature.

Then we place each piece on a separate sheet of foil, put chopped onion, a little tomato paste on the meat, and sprinkle with ground pepper. We wrap the foil very tightly so that the juice does not flow out of the meat and the steam does not escape.

Place the foil rolls on a baking sheet and put them in the oven for 30 minutes, then take out the baking sheet, pierce holes in the foil through which the moisture will evaporate, and put them in the oven for another 10 minutes.

Recipe 8.

Rabbit meat in white sauce. We will need: 1 rabbit carcass, 1 onion, 1 carrot, 1 parsley root. For the sauce - 3 cups broth, 1 egg yolk, 3 tbsp. butter, salt, black peppercorns, bay leaf.

Divide the carcass into portions and cook for 40 minutes in water with the addition of onion, parsley, carrots, pepper and bay leaf.

Place the cooked meat on a plate and begin preparing the sauce. To do this, heat the flour in a dry frying pan, stirring constantly. Then add 2 tablespoons of butter and fry the flour. After cooking the meat, strain the broth and pour it into a frying pan with fried flour.

Stir so that there are no lumps, cook the sauce for 5-10 minutes, turn off the heat. The egg yolk should be mixed with a small amount of sauce and poured into the total mass. Add salt and 1 tbsp to the sauce. melted butter, mix everything thoroughly.

Pour the sauce over the pieces of meat and serve; if desired, the meat can be fried a little in a frying pan.

Recipe 9.

Rabbit in sweet and sour sauce in a frying pan. We will need: rabbit meat, oil for frying, 300 ml of tomato juice, salt, black peppercorns, 1 tsp. sugar, 2 tsp. lemon juice, 1 onion, 1 carrot.

Fry the meat until golden brown - 10-15 minutes, separately fry the onion and finely chopped or grated carrots, add them to the meat, pour tomato juice, add lemon juice, pepper, sugar and simmer under the lid for 40 minutes over low heat.