Publication date: 10/03/2017

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.

1. The carcass is cut into separate parts.
2. The specific smell of rabbit meat is neutralized by soaking.
3. The juiciness of the product will preserve the marinade. With its help you can give the dish a special taste and piquancy.
4. Another way to preserve the juiciness of meat is to pre-fry it.
5. Dietary rabbit meat goes well with any vegetables and mushrooms.
6. 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.

1. The main condition for obtaining the desired result is high-quality and always fresh (not frozen) young rabbit meat.
2. 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.
3. 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.

1. Most often, wine, lemon juice, or simply a mix of dry spices, herbs and garlic are used for pickling.
2. Rabbit meat goes well with most spices, taking on their flavor and acquiring an amazing piquancy.
3. The use of sweet ingredients should be avoided, and only dry wine with low sugar content should be used.
4. 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.

1. 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.
2. 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.
3. 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

1. Pieces of prepared rabbit meat are fried over high heat in hot oil.
2. Add onions and carrots, pink pepper, fry for 10 minutes.
3. Mix sour cream with broth or water, season to taste, and pour the mixture over the meat.
4. 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

1. Boil the rabbit pieces until cooked.
2. Separate the meat from the bones, chop it, and return it to the broth.
3. Add potatoes and washed cereal and cook for 10 minutes.
4. Add fried onions and carrots to the pan, season the dish to taste, and cook for another 10 minutes.
5. 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

1. Slices of rabbit meat are rubbed with salt, pepper, garlic, and left for a couple of hours.
2. Place tomatoes, mushrooms, carrot slices on a baking sheet, sprinkle everything with herbs and garlic.
3. Place the meat on top, pour wine and oil over the dish, and place it in an oven preheated to 190 degrees.
4. 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

1. Cooking the rabbit begins with marinating in a mixture of salt, pepper and spices.
2. In a mixture of oils, rabbit meat, carrots, onions and potatoes are fried alternately until golden brown.
3. Place the meat in a cauldron and simmer with the addition of broth for 40 minutes.
4. Vegetables are placed on top.
5. Mix sour cream with pasta, raisins, garlic and broth, pour the mixture into the contents of the cauldron.
6. 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

1. In the “Frying” mode, brown the rabbit meat slices in oil.
2. Add carrot slices, and then mushrooms, fry for 10 minutes.
3. Add seasoned sour cream, switch the device to “Stew”.
4. 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.

Many people know that rabbit is the healthiest and most dietary type of meat, which is easily digestible and contains a minimum of fat. But as soon as it comes to preparing it, the vast majority of home cooks thoughtfully scratch their heads and expressively throw up their hands. If you overheat this exceptionally delicate product, you will get a dry, hard and unappetizing result (there is simply no other word) with a featureless “papery” taste. How to avoid this? How to cook a rabbit so that the meat is soft and juicy, and not rubbery and dry? It's simple. Here are a few rules for cooking rabbit meat and 4 reliable recipes for its preparation.

Principles for preparing soft, tender, juicy and flavorful rabbit at home

It is quite easy for an inexperienced cook to spoil a delicate dietary product. If the technology is violated, the most tender meat will become tough, chewy, dry and almost tasteless. These basics of cooking rabbit meat will help you prevent culinary failure.

1. Properly selected, high-quality, young meat is much easier and more enjoyable to cook; dishes from it turn out softer and juicier. The weight of the rabbit carcass should not exceed 1.5 kg. The larger it is, the older the animal and the worse the characteristics of the raw materials (smell, hardness, dryness).
2. It is best to prepare fresh (steamed) or chilled product. Frozen rabbit loses a significant part of its organoleptic properties; less juice remains in it after heat treatment due to damage to the fibers. Be sure to pay attention to its color, smell and consistency. Young meat is usually light pink. There should be no stains, damage, or sticky residue on the surface. An unpleasant, repulsive aroma indicates a violation of storage conditions or damage to the goods. If you buy a carcass in a store, look for a special stamp that indicates it has passed quality control. Sometimes fur is left on the tips of the paws and tail so that the buyer can be sure that he is purchasing rabbit meat and not another animal.
3. For frying and baking, it is better to use the back part. The front of the carcass is more suitable for long simmering (stewing) and cooking.
4. Pre-frying until golden brown will help retain maximum juice inside during subsequent baking.
5. Soaking or marinating will help get rid of the smell of middle-aged meat. In the first case, a vinegar solution is usually used (1-2 tablespoons of 6% vinegar per 1 liter of water) or a water-salt mixture (1 tablespoon of table salt per 1 liter of liquid). Soak the product for 6-10 hours, replacing the water with a new portion every 2-3 hours. The most successful marinades are: wine, kefir (whey), based on vegetable oil with the addition of fresh or dried spices, onion, beer.
6. To create a crust on the surface of the rabbit pieces when frying, place them in the frying pan in small portions, 2-3 pieces each. small size. A large amount of cold raw material will cool the heated oil. As a result, the dish will not be fried, but stewed.
7. It is better to refrain from the traditional method of checking readiness - piercing with a knife or toothpick. The rabbit will lose a lot of juice and will end up dry. Follow the cooking time indicated in the recipe.
8. Rabbit meat does not like powerful heat treatment. Traditionally, it is simmered for a long time at relatively low temperatures. With high heat, do not cook it for more than 30 minutes.

Cooking rabbit in the oven with sour cream, vegetables and aromatic herbs

Ingredients:

How to bake a rabbit in sour cream to make its meat as juicy and tender as possible:

Cut up the carcass. Wash it. Be sure to dry off moisture with paper towels. Chop half the thyme. Add 2 tbsp to it. l. vegetable oil. Stir. Rub the fragrant mixture over the pieces of rabbit meat. Marinate for at least 1 hour. If you have the opportunity to marinate overnight, be sure to use it. Pour a spoonful of vegetable oil into the frying pan. Reheat slightly. Place a block of butter there. Melt it. Place 1 piece of rabbit (if small, you can use 2). Fry over moderately high heat until browned on all sides. Cook for 2-3 minutes, no more. Brown all the meat. Salt the cooked side while frying. Remove ingredients from the pan, trying to capture as little fat as possible. Place the rabbit in a heat-resistant form.
You can change the set of vegetables at your discretion. Rabbit goes well with stalked celery and potatoes. Chop the onion into thin half rings. Fry until half cooked in the remaining fat. Add more oil if necessary.
Cut the carrots into halves or slices. Brown.
Peel the champignons from the top layer and cut into 4-6 pieces.
Add vegetables to the rabbit meat. If desired, add a few more sprigs of thyme and a few cloves of garlic.
Mix sour cream with a glass of water. Add pepper and salt to taste. Stir. Warm over low heat, stirring.
Add sour cream filling to the rest of the ingredients. Cover the pan with foil or a lid. Place the dish to bake in an oven preheated to 150-160 degrees. Simmer for 1-1.5 hours until the rabbit becomes soft. At the end of cooking, remove the foil to form a golden brown crust on top.
The result is very tasty, aromatic and juicy meat. Serve it hot, with a vegetable side dish.

Colch meat baked in the oven with potatoes

Required Products:

Method of preparation (simple recipe with step-by-step photos):

Mix 50ml oil with thyme, rosemary and basil. If the herbs are fresh, chop them. Add a pinch of pepper. Stir.
Rub the resulting marinade over the washed, dried and cut into pieces rabbit carcass. Cover with cling film. Place in the refrigerator for at least 3 hours. Better - at night.
Peel the potatoes. Cut into slices. Add 1/2 tsp to it. salt, paprika, a little pepper and garlic passed through a press. Pour the remaining oil into the potatoes. Stir.
Place potato slices on a baking sheet. Place the marinated rabbit on top. To make the dish softer and retain more juice, cover it with a sheet of heat-resistant foil or place it in a heat-resistant bag. Place in an oven preheated to 180 degrees. Bake until the potatoes are done (30-40 minutes). Remove the foil 10 minutes before the end of cooking. A delicious golden crust will appear.
Don't put off tasting! Taste while the dish is still hot.

Stewed rabbit with vegetables in a slow cooker, in tomato sauce

Required:

How to cook stewed rabbit in a slow cooker with tomato sauce and vegetables:

Cut, wash and dry the carcass. Almost any part can be cooked this way. In any case, the meat will be soft and very juicy. Quickly fry it on all sides on the “Fry” mode until a crust forms (2-3 minutes). Depending on the coating of the multicooker bowl, use 1 to 2 tablespoons of vegetable fat.
Remove the fried pieces. Brown the chopped or coarsely grated carrots. Cook on the same mode for 3-5 minutes, stirring.
Add finely diced onion. Fry the vegetables until soft and golden brown.
Return the pieces of fried rabbit to the multicooker bowl. Stir.
Dilute tomato paste with warm drinking water. Add salt and spices. Pour into the slow cooker. If using tomatoes canned in their own juice, peel them if necessary. Mash with a fork or grind in a blender. Cook in the “Extinguishing” mode for 40-60 minutes (depending on the power and features of the device).
Serve the finished meat along with stewed vegetables and gravy. It turns out to be the softest and easily separates from the bone.

Rabbit with rice in pots in the oven

Required products:

Step-by-step recipe with photos:

Rinse the rice (parboiled, not polished) several times. Mix with some dried herbs.
Cut the rabbit carcass into moderately small pieces. If desired, separate the meat from the bones. Fry until golden brown in vegetable oil.
While frying, place the rice in the pots. Stick a peeled but whole clove of garlic into it. Add some salt. Add Place fried rabbit meat on top. Salt and sprinkle with spices.
Grate the carrots or cut into moderately thin strips. Bring until half cooked in a frying pan.
Sauté the onion. Mix with carrots, add salt and place in pots.
Add a small piece of butter to each serving. Pour in some water or broth. Cover the pots with lids and place in a preheated oven. Simmer at low heat (150-160 degrees) for 60-90 minutes.
The result is a very appetizing dish: soft rabbit meat, juicy vegetables and crumbly rice.

Greetings, my guest! Thank you for stopping by!

Today I want to tell you... If you love this tender dietary meat, but don’t know where to start, I think you’ll now get a complete answer.

In any case, I will try to reveal all the nuances in detail for you. It’s probably no secret that rabbit meat is considered one of the dietary products. And in itself it is lean, therefore, in my purely subjective opinion, the best way to cook it is stewing. After all, our main task is how to cook a rabbit deliciously, so that this meat dish definitely satisfies all taste requirements.

And so first let me list everything we need for cooking.

INGREDIENTS

• Rabbit - back
• Onions – 1-2 heads
• Carrots – 1 root vegetable
• Garlic – 1 head
• Flour – 2-3 tablespoons
• Vegetable oil - for frying
• Pork fat - for sautéing
• Spicy herbs – savory, basil (a pinch)
• Black or white pepper - to taste
• Bay leaf - 1-2 leaves
• Allspice – 2-3 peas
• Kitchen salt - to your own taste

Kitchen utensils you will need are a frying pan, a deep bowl, and a saucepan.

METHOD OF COOKING RABBIT

First of all, I would like to answer a far from idle question: how to properly cook a rabbit. Since this matter has its own rules that must be followed if you want to end up with a tender, tasty meat dish.

First of all, the rabbit needs to be washed well under running water and then soaked in cold water for about an hour (changing the water a couple of times). This way, the meat will get rid of blood and a possible not very pleasant smell.

I would like to immediately draw your attention to the fact that the back part of the rabbit is considered the most meaty, therefore it is the most profitable for stewing. But the rest of the carcass is better used for making soups. I repeat, this is just my opinion and you can stew the whole rabbit, of course, after dividing it into pieces.

And now I will not only tell you, but also show you how to cook a rabbit (photo recipe) in detail.

As you may have guessed, I will only simmer the back part.

We will marinate the pre-washed and soaked meat in whey. We will keep the rabbit in such a bath for one and a half to two hours in a cool place. This procedure will help make the rabbit meat much more tender.

Some housewives use a mixture of vinegar and water for this purpose. But vinegar, even after rinsing, leaves its own specific smell, so I don’t use it to marinate the rabbit.

Before cooking the rabbit, we will prepare the vegetables necessary for stewing, namely onions and carrots. We chop the onion finely, grate some of the carrots on a coarse (or small) grater, and cut some into circles.

After the rabbit meat has been marinated, rub it with salt and pepper evenly on all sides. Let's keep it like this for another 15 minutes.

The next step is roasting. Heat the frying pan, pour in vegetable oil and place the rabbit. Fry quickly over high heat, turning over on all sides.

Place the fried pieces into a saucepan.

Top with chopped onion and carrot slices, add herbs (savory, basil). Pour boiled (hot) water so that the meat is covered. Place on the fire, bring to a boil and, reducing the heat, simmer for an hour. After some time, taste the gravy for salt and add a little salt. It is better to add salt gradually during the stewing process, then the meat will be tastier.

Place the prepared onions and carrots in a frying pan and saute using pork fat. If you were wondering how to cook a rabbit deliciously, then I want to note: fat does not hurt lean meat. It will only make it more tender.

The sauteing should be soft and under no circumstances fried.

After the meat has been stewed for an hour, add the contents of the frying pan to the saucepan.

Throw in the bay leaf and allspice and continue to simmer the rabbit meat for about another 20 minutes.

After the specified time has passed, add crushed garlic cloves to the meat. Simmer for another 10 minutes.

Check the readiness of the meat with a wooden skewer. According to all canons, it should already be ready.

Now you know how to cook rabbit recipe with all the nuances in front of you.

It is better to serve meat in gravy with any side dish.

Sincerely, Ludmila.

Stewed rabbit is a recipe for an excellent hot dish both for a festive table and for an everyday hearty dinner. How to cook rabbit stew so that the meat is soft, the secret to cooking tender meat.

Ingredients:
Rabbit - carcass 2 kg.,
Sour cream - 300 gr.,
Carrots - 2 pcs.,
Onions - 2 pcs.,
Salt, ground black pepper
Refined oil for frying.

Cooking method:
1. Cut the processed and washed rabbit carcass into portions.

2. Fry the rabbit pieces in a frying pan over medium heat, on both sides for 5 minutes, until golden brown.

3. Cut the onion into half rings. Grate carrots on a coarse grater.

4. Place the fried rabbit pieces in a deep saucepan, sprinkle with onions and grated carrots. Add sour cream, spices, half a glass of water and simmer on low heat for 1.5 - 2 hours.

Recipe 2. Rabbit stewed in sour cream.

Ingredients:
Rabbit - 1.5-2 kg.,
Kefir - 1.5 tbsp.,
Salt - To taste
Spices - To taste (ginger, curry, orange zest, pepper)
Vegetable oil - 2 tbsp. spoons
Garlic - 2-4 teeth.
Onion - 1 pc.

Cooking method:
1. The rabbit carcass must be chopped into portioned pieces with a kitchen ax.
2. In order for the meat to be soft, the rabbit must be marinated in sour water. To prepare a liter of marinade, you need to mix 100 grams of vinegar and 900 grams of water. Pour the marinade over our rabbit and leave it in a cool place overnight to marinate.
3. The marinated meat must be washed and dried so that the oil does not shoot out during frying. Heat a frying pan with vegetable oil and fry the pieces until golden brown.
4. Peel the onion, wash it, cut it into rings
5. Fry the onion in oil until golden brown.
6. Now we need to lay out the meat and onions in layers in a pan. Place a layer of meat, pepper, salt, then a layer of onion, then a layer of meat, pepper, salt, etc. The main thing with this procedure is not to over-salt or over-pepper the dish.
7. Mix sour cream with water, mix well. You will get a sauce for pouring meat.
8. Pour the sauce into the meat. The sauce should cover the prepared meat and onions. Next, put the pan on the fire and bring to a boil.
9. Meanwhile, preheat the oven to 180-200 degrees and place the pan there. In 40-50 minutes the tastiest rabbit will be ready!

Recipe 3. Rabbit stewed in sauce.

Ingredients:
Rabbit - 500-800 gr.;
50 ml vegetable oil;
1 onion; salt; garlic - 2 cloves;
1 bunch of greens; 100 g flour; 1 tomato;
100 ml sour cream;
30 ml vinegar.

Cooking method:
1. We cut up the rabbit carcass, wash it thoroughly under the tap and cut into portions. We dilute vinegar in water and soak pieces of meat in this solution. Leave the rabbit meat to marinate for an hour and a half. 2. Heat the frying pan with oil well. Remove the rabbit from the marinade and dry it lightly with napkins. Place the meat in a frying pan and fry it on both sides, six minutes on each side. 3. Peel the onion and chop it into thin quarter rings. Sauté it in a separate frying pan until lightly browned. 4. Pour the flour into a deep cauldron and fry it lightly until it begins to change color. Then put the meat and fried onions into the cauldron. Fill everything with drinking water so that it almost completely covers the meat, and add sour cream. Mix everything thoroughly until smooth. Pour in the water gradually, stirring constantly so that lumps do not form. 5. Peel the garlic and finely chop it. Add it to the sour cream sauce. Add salt, mix again, cover with a lid and turn the heat down to low. Simmer the rabbit for 45 minutes. Serve with boiled potatoes.

Recipe 4. Rabbit in mustard sauce

Ingredients:
Rabbit - 700 gr. portioned pieces;
Garlic - 6 pcs.,
Provençal herbs - 1 teaspoon;
40 gr. mustard;
80 ml olive oil;
fresh rosemary;
150 ml dry white wine;
2 bay leaves; 500 ml broth;
1 pinch of black peppercorns;
30 gr. flour; salt and pepper;
1 PC. leeks and shallots.

Cooking method:
1. Butcher the rabbit carcass and cut it into portions. Wash well, dry slightly, and brush each piece with mustard on all sides. Place the meat in a suitable container. 2. Peel the leek and cut into four parts. Chop the peeled garlic cloves into thin slices. Mix two tablespoons of olive oil with wine in a separate plate, add Provençal herbs, bay leaf and black peppercorns. Place onions and garlic here. Mix the mixture thoroughly and pour it over the rabbit meat. Leave to marinate overnight. 3. The next day, remove the rabbit from the marinade, dip the pieces with a napkin, salt and pepper the meat. Roll each piece in flour and fry in heated olive oil until lightly browned. 4. Transfer the rabbit to a heat-resistant form and pour over the juice remaining after frying and the marinade. Cut the unpeeled shallots in half and place in the pan. Add unpeeled garlic cloves and rosemary here. Pour in the broth so that it half covers the meat and place the pan in an oven preheated to 170 C. Bake for an hour and a half, turning occasionally and adding broth if necessary. 5. Transfer the finished rabbit to a serving plate. Add a spoonful of mustard to the remaining sauce, stir and bring it to a boil. Pour the resulting sauce over the rabbit meat. Serve with any side dish.

Recipe 5. Rabbit in beer
Ingredients:
Rabbit carcass 1.5 - 2 kg;
salt;
4 onions;
200 ml cream;
2 l. light beer;
200 gr. bacon;
balsamic vinegar;
vegetable oil;
6 pcs. carnations;
3 g black pepper;
rosemary branch;
flour 70 g.

Cooking method:
1. Cut the rabbit carcass into portions. Wash the meat under the tap and pat dry with a towel. 2. Peel the onion and chop into rings. Mix beer with vinegar, add cloves, rosemary and bay leaf. Place the onion in the marinade and put it on the fire. As soon as it boils, turn the heat down to medium and simmer for 20 minutes. Pour the boiling marinade over the rabbit meat. Cool and refrigerate overnight. 3. Remove the rabbit pieces from the marinade and dry with a towel. Do not pour out the marinade! 4. Mix flour with pepper. Roll the rabbit pieces in this mixture and fry in well-heated oil for two minutes on each side. Transfer the fried meat to a cauldron. 5. Cut the bacon into small strips and fry it until it turns into cracklings. Transfer bacon to a plate. 6. Strain the marinade, leave a little onion in it and boil. Pour the boiling marinade over the meat, stir and simmer over low heat under the lid for an hour and a half. 7. Fry the remaining onions in bacon fat until soft. Place bacon and onions in a cauldron. Turn off the heat and immediately pour in the cream. Stir and leave to infuse. Serve with potato side dish.

Recipe 6. Rabbit with creamy spicy sauce.
Ingredients:
50 gr. honey;
8 gr. salt;
3 gr. Tabasco sauce;
4 rabbit legs;
50 ml cognac;
3 large onions;
1 large head of garlic;
100 ml soy sauce;
500 ml cream;
50 gr. flour;
200 gr. parsley;
a pinch of nutmeg, Provençal herbs and cumin;
50 g sesame seeds.

Cooking method:
1. Wash and dry the rabbit meat.
2. Peel the onion and four cloves of garlic and grind in a blender until porridge. In a deep cup, mix honey with soy sauce, Tabasco and cognac. Add onion-garlic pulp to the marinade and mix well.
3. Transfer the rabbit meat to a baking sleeve, adding marinade to it. Tie both ends tightly and roll them thoroughly on the table so that the marinade is evenly distributed over all the pieces. Transfer the sleeve to a heat-resistant form and marinate in the refrigerator overnight.
4. Take out the mold with the rabbit, leave it for another two hours, then send it to bake for an hour and a half in the oven, preheating it to 180 C.
5. Fry the flour in a dry frying pan. Wash the parsley and finely chop it. Chop the garlic. Pour the flour into a saucepan, mix it with the cream, gradually pouring it in and stirring so that there are no lumps. Place on the fire, add salt, add sesame seeds, parsley, stir and simmer over low heat, stirring constantly, for five minutes. Make sure the sauce does not boil.
6. Remove the rabbit from the oven, cut the sleeve and transfer the meat to a plate. Pour the juice from the sleeve and the prepared sauce. Serve with vegetable side dish.

Recipe 7. Rabbit in wine with tomatoes.

Ingredients:
Rabbit carcass 1.5-2 kg;
vegetable oil;
Garlic;
black pepper and salt;
Tomatoes;
a glass of dry white wine;
rosemary branch.

Cooking method:
1. Cut the rabbit carcass into pieces, wash and dry on a towel.
2. Wash the tomatoes and cut into slices. Without peeling, crush the garlic cloves with a knife.
3. In a frying pan, fry the rabbit until golden brown on both sides. Then pour in the wine and add a sprig of rosemary, garlic and tomatoes. Simmer for ten minutes without covering. Then cover with a lid and continue to simmer over moderate heat for another ten minutes.
4. Preheat the oven to 180 C. Place the meat, sauce and vegetables into a refractory dish. Cover it with foil and place in the oven for a quarter of an hour. Transfer the cooked rabbit meat to a plate and pour over the sauce. Serve with vegetable side dish.

Rabbit meat does not appear on tables very often, so I want to find out the most delicious recipe for cooking rabbit and create a culinary masterpiece. This meat is often used in dietary and children's diets. It does not contain harmful cholesterol, dangerous metals, but a huge amount of vitamins and protein. And it is digested better than beef or pork. In this article you will learn how to cook it deliciously.

A delicious rabbit recipe will help diversify your daily menu.

Ingredients

Rabbit 2 kilograms

• Number of servings: 4
• Cooking time: 40 minutes

The most basic way is to cook rabbit in sour cream. This dish does not require any special culinary skills. But its taste is simply amazing. Sour cream gives the meat tenderness and juiciness.

A little advice: the rabbit meat must be soaked. It doesn't matter what dish you cook. Otherwise, the meat will be too tough and tasteless. Place the carcass in a deep container with water. The liquid should cover the meat completely. Change the water every 5 hours. You need to do this for 2 days. If you are short on time, you can speed up the process by adding a spoonful of vinegar.

A rabbit prepared in this way will make a delicious roast with sour cream. You will need:

• rabbit carcass – 2 kg;
• sour cream – 500 g;
• vegetable oil (can be replaced with margarine) for frying;
• a set of spices (salt, garlic, pepper, spices).

Roll medium pieces of rabbit in a mixture of spices. Make small cuts where to insert the garlic cloves. Let the meat soak. An hour is enough for this. Then fry the pieces on both sides over high heat until an appetizing crust appears.

Now the rabbit can be stewed. Place the half-cooked meat in a shallow pan, pour in sour cream and bring to a boil. Then turn the heat to low and simmer for 40 minutes. The roast can be served with any side dish, but it goes best with potatoes.

Rabbit stewed in wine

This is perhaps the most delicious rabbit recipe. It turns out tender and fragrant. A large set of spices makes the meat piquant, fragrant and very tasty. Ingredients you will need:

• rabbit – 2 kg;
• tomatoes (fresh) – 8 pcs.;
• dry wine (white) – 300 ml;
• garlic – 8 cloves;
• onions – 2 pcs.;
• rosemary, salt, oil to taste.

Marinate the rabbit carcass, chop into small pieces and fry until crust appears. Mix tomato slices with spices. Place the rabbit in the pan and add the resulting mixture. Pour in the wine. Simmer covered for 10 minutes and then uncovered for another 10 minutes. Next, move the rabbit into the oven, cover with foil, poke holes in it, and bake for 15 minutes. The temperature should be 190 degrees.