Rabbit meat has a high nutritional value and is included in the medical, diet, and children's menu. There are many ways to extinguish a rabbit, as this dietary product retains the sophistication of taste in a pan, in a slow cooker and in combination with other ingredients.
Material Content:
How to stew a rabbit in sour cream?
The classic recipe provides for the preparation of such ingredients:
• rabbit carcass weighing 2 kg;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - head;
• fat sour cream - ½ liter;
• salt and spices.
Cooking method:
1. The carcass is cut into portioned slices, which are steeped, rubbed with garlic and spices, and then marinated.
2. After 1 hour, the meat is salted and fried until golden brown.
3. In a pan where there was meat, carrot and onion circles are fried.
4. Rabbit meat is laid out in a cauldron, vegetables are distributed on top.
5. Everything is poured with sour cream, salted, seasoned and brought to a boil.
6. After boiling, the dish is stewed for 40 minutes at the minimum heat in a tightly closed container.
Cooking in a slow cooker
To enjoy your favorite rabbit taste, you can use a slow cooker to cook meat. To do this, prepare:
• rabbit carcass weighing 2 kg;
• carrots - 1 pc.;
• onion - 2 pcs.;
• garlic - head;
• low-fat sour cream - 350 ml;
• cooking oil;
• salt and spices.
Stages of preparation:
1. The rabbit is cut into pieces, which are laid out in a bowl and filled with water for soaking.
2. After 12 hours, the pieces are dried and fried along with garlic cloves in the "Frying" mode.
3. Carrots are cut with washers, onions with half rings.
4. Sour cream is diluted with water.
5. When the meat forms a golden crust, the garlic is removed, and vegetables are laid out on the rabbit meat.
6. The contents of the bowl are poured with sour cream sauce, salted and seasoned.
7. The slow cooker is set to the "Extinguishing" mode.
8. Cooking rabbit in sour cream for about 60 minutes.
With potatoes in a pan
A hearty rabbit dinner will be appreciated by real gourmets who prefer diet and low-calorie meat.
To execute the recipe you need:
• rabbit carcass;
• onion;
• 4 potato tubers;
• 250 ml sour cream;
• Italian herbs and salt.
The main steps:
1. Before stewing the rabbit in a saucepan, cut the carcass into portions and rub them with seasonings and salt.
2. The onion is chopped and sautéed until golden brown, then transferred to a pan with a thick bottom.
3. Next, pieces of rabbit are fried and distributed over the onion pillow.
4. The meat is covered with chopped potatoes.
5. The dish is poured with sour cream so that all the potatoes are hidden under it.
6. The pan is covered with a lid, under which the dish is brought to a boil, after which it is cooked on a minimum heat for about 30 minutes.
Rabbit stewed with vegetables
Another variation of the preparation of the rabbit, for the execution of which are necessary:
• a rabbit carcass weighing 1.5 kg;
• celery root - 1 pc.;
• sweet pepper - 4 pcs.;
• carrots - the same amount;
• onion - 2 pcs.;
• garlic - ½ head;
• parsley - a bunch;
• low-fat sour cream - 300 ml;
• cooking oil;
• salt and spices.
In the process of preparation, we adhere to the following algorithm:
1. Pieces of the cut rabbit are rubbed with salt, spices and laid out in a baking dish, which is placed in a grilled oven heated to 200 ° C.
2. After a golden crust is formed on the meat, the oven is switched to normal mode with a temperature of 170 ° C.
3. The meat is poured with sour cream and stewed in a closed container for about 80 minutes.
4. Vegetables cut into arbitrary pieces are laid out in a second baking dish, which are salted and baked for 40 minutes under a closed lid until soft.
5. 10 minutes before the rabbit is ready, vegetables are laid out for meat.
6. The dish is crushed with herbs and stewed without a lid the above time.
Recipe with cabbage
It is delicious to stew a rabbit marinated in sour cream, with the addition of broccoli. To prepare an interesting recipe you will need:
• carcass weighing 1.5 kg;
• 1 kg of potatoes;
• broccoli;
• onion;
• 2 carrots;
• 60 ml sour cream;
• a bunch of dill;
• salt.
To serve an appetizing dish to the table, the following actions are performed:
1. The carcass is cut into pieces.
2. Dill is chopped finely and mixed with sour cream.
3. In a separate bowl, rabbit meat is salted and poured with the resulting dressing.
4. Carrots and potatoes are cut with washers, onions are chopped, and broccoli are sorted into inflorescences.
5. Rabbit is lightly fried in a pan, and then sent to the pan, where a little water is poured.
6. The rabbit is stewed over low heat for 40 minutes, after which salted vegetables are laid on top of the meat.
7. The dish is mixed and continues to stew for another 20 minutes.
Pan stew
A diet dish with a delicate taste and an exquisite aroma is prepared from:
• 1.5 kg of rabbit meat;
• 400 ml sour cream;
• bulbs;
• 1 carrot;
• 4 potato tubers;
• ½ liter of water;
• sunflower oil for frying;
• salt and spices.
To stew a rabbit with potatoes and other vegetables in a pan, the following steps are performed:
1. The rabbit is chopped into small pieces that are rubbed with your favorite spices and salt.
2. After 20 minutes, they are fried in sunflower oil until golden brown.
3. Onions and carrots are peeled and chopped into arbitrary pieces, which are laid out in another pan, where they are salted, peppered and fried until soft.
4. Rabbit meat is laid out in a pan with a thick bottom, filled with water and stewed under a closed lid.
5. After 15 minutes, fried vegetables and chopped potatoes are added to the meat.
6. After another 20 minutes, the meat and vegetables is poured with sour cream, seasoned to taste and continues to be stewed on a minimum heat for about half an hour.
In mustard sauce
In French villages, the rabbit is traditionally cooked in mustard sauce, which gives the meat a special piquancy.
Ingredients:
• rabbit carcass;
• granular and Dijon mustard - 25 g each;
• onion - 1 pc.;
• garlic - ½ head;
• parsley - to taste;
• olive oil - 30 ml;
• white dry wine - 150 ml;
• cream - the same amount;
• butter - a slice;
• salt and thyme.
Cooking method:
1. The rabbit is cut and fried until golden brown in a mixture of olive and butter.
2. The meat is extracted, and chopped onions and garlic are fried in the remaining oil.
3. Using a wine, the pan is deglazed.
4. When all the alcohol has evaporated at maximum heat, thyme, mustard and meat are put in the pan, which will be stewed under a closed lid for 45-60 minutes.
5. To thicken the sauce, the meat is removed again, and the fire is increased to the maximum.
6. When the liquid remains half as much. Cream is poured into the pan and rabbit is returned.
7. The dish is mixed, crushed with chopped parsley, removed from the stove and infused for 20 minutes.
How to make rabbit meat soft and juicy - tips
That meat was soft and juicy it is necessary correctly:
1. Choose a carcass. It must be bloodless, have pale pink meat with insignificant streaks of fat (which confirms a young age) and have proof of its belonging to the hare family.
2. Prepare the carcass. The young rabbit does not need marinating, but is aged in water, milk or wine to obtain a delicate taste. Older meat requires preliminary marinating for about 4 hours in a vinegar solution prepared at the rate of 5 ml of vinegar per 1 liter of water.
Thus, choosing the appropriate method and set of products to taste, you can easily prepare a delicate and juicy dish of dietary meat.
