How can you cook rabbit recipes. The best rabbit dishes: a selection of recipes

Rabbit is in fashion these days. The whole world is trumpeting the dangers of red meat, and rabbit dishes are just one of the most loyal to our body. Rabbit is like meat, but dietary. Rabbit Dishes can be found in a restaurant, home cooking is increasingly paying attention to it. How to cook a rabbit today is interesting to many home cooks. And so you bought a rabbit carcass, now it's time to learn how to cook a rabbit dish. Take your time to cook the most delicious rabbit dish. First, it is better to study the theory that will give you answers to questions: how to cook rabbit fillet, how to cook rabbit meat, how to cook rabbit liver, how to cook rabbit legs, how to cook rabbit legs, how to cook rabbit barbecue, how to cook rabbit tasty, how to cook juicy rabbit, how to cook delicious rabbit legs, what can be cooked from a rabbit, how to cook a rabbit properly, how to cook dishes from rabbit legs, how to cook rabbit meat deliciously, how to cook a rabbit. Rabbit recipes will help you do everything right. Especially useful in this sense will be video rabbit recipes and rabbit dishes with photos (rabbit recipes with photos, rabbit recipe with photos, how to cook a rabbit video, rabbit recipe video, how to cook a rabbit photo). So it's not such a complicated science, cooking. Cooking a rabbit has its own rules. The main thing is to marinate the rabbit and prepare the sauce for the rabbit. In this case, you will definitely get delicious rabbit dishes. We'll tell you how to cook rabbit. Firstly, it is advisable to pre-marinate the rabbit. The rabbit in the marinade will be more tender and fragrant. It can be a rabbit marinated in kefir, a rabbit with rosemary, a rabbit in mustard. It is better to cook a white sauce for a rabbit: a rabbit in mayonnaise, a rabbit in sour cream, a rabbit in milk, a rabbit in kefir. A good side dish for a rabbit is rice, potatoes. In addition, a rabbit with cabbage, a rabbit with mushrooms (a rabbit with champignons), a rabbit with vegetables, a rabbit with pumpkin can be eaten with pleasure.

Rabbit meat dishes allow you to experiment with sauces, marinades and other ingredients. If you want to cook rabbit dishes with a fruity flavor or just unusual rabbit dishes, we can advise you the following recipes: rabbit with oranges, rabbit with apples, rabbit with pineapple, rabbit in champagne. These rabbit recipes will surely interest you if you are looking for festive rabbit dishes. The best rabbit recipes are Maltese rabbit, rabbit in sour cream, rabbit in wine and dried fruits. A very tasty rabbit recipe - rabbit stew with mushrooms and white wine. A simpler rabbit recipe, however, this roast rabbit is also very tasty.

Now about where and how to cook a rabbit carcass. Depending on what kind of meat you want to get, stewed or fried, you can choose different ways to cook rabbit: rabbit in a pressure cooker, rabbit in a double boiler, rabbit in a microwave. You can also cook a rabbit in a pan. A few words about how to cook a rabbit in a pan. It is better not to fry it, but to stew it. This is also the question of how best to cook a rabbit. Tender rabbit meat will only benefit from this. And again, do not forget about the sauce, pour it over your rabbit dish. If you still want a fried or baked rabbit, we recommend this recipe for cooking rabbit, like rabbit in a baking bag.

Rabbit meat is an appetizing product (with a low calorie content), dishes from which adults and children like. It is suitable for the festive menu and helps to diversify the everyday. Rabbit meat contains a large number of useful trace elements, almost no veins and fat. With the help of recipes with step-by-step photos, it is easy to learn how to cook a rabbit quickly and tasty.

Rabbit in spicy sour cream sauce

Garlic, which is part of the sauce, adds piquancy to the dish.

Ingredients:

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

Cooking:

1. Cut the carcass of the rabbit into medium-sized pieces, rinse and dry them. Pour into a clean, dry container, season with salt and pepper mixture and stir. Finely chop the onions, squeeze the garlic with a special press.
2. Roll the slices of meat in flour (each separately) and fry in a frying pan in hot oil for 5-7 minutes. until an appetizing golden brown crust is formed. Then put the fried meat in a pan.
3. Pass the onion in the freed frying pan (2-3 minutes), pour it with 0.5 liters of drinking cold water and mix. Pour the mixture over the meat and simmer for 30-40 minutes. on a small fire. Then put sour cream, add some water (so that the sauce covers the rabbit pieces), bay leaf and leave for 10 minutes. simmer on a small fire.
4. After stewing, add garlic squeezed through a press, mix and 10-15 minutes. hold before serving under a closed lid.
5. A suitable side dish is stewed vegetables, pasta, mashed potatoes, etc.

Baked rabbit with apples

Baked rabbit with apples

This simple photo recipe shows you how to quickly make a delicious rabbit with apples.

Ingredients:

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

Cooking:

1. Cut the carcass into medium-sized pieces, rinse and dry. Top with honey, squeeze the juice from 1/4 lemon, sprinkle with spices, add sliced ​​apples (cut the pits), soy sauce and mix thoroughly.
2. Cover the container with meat with a lid or wrap it with a film and put it in the refrigerator for marinating for 1 hour.
3. Stew marinated rabbit in a preheated oven for 30-40 minutes. at a temperature of 180 degrees.
4. The finished dish can be served with baked apples or add a more satisfying side dish (mashed potatoes or vegetable are suitable).

Rabbit in mustard-wine sauce

Rabbit in mustard-wine sauce

The photo for this recipe shows in detail how tasty and quick to cook a rabbit in a mustard-wine sauce. The dish turns out hearty and fragrant.

Ingredients:

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

Cooking:

1. Cut the rabbit into slices, rinse under running water, pat dry with paper towels and brush with Dijon mustard.
2. Finely chop the onion and garlic cloves by hand or with a food processor, cut the carrots into circles, bacon into thin strips.
3. 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. Bacon and vegetables, stirring, fry in a skillet for 5 minutes. Then add sugar, add salt, pepper, bay leaf and mix.
4. Put rabbit meat to the vegetable mixture, pour in water with wine, wait until the mixture boils and simmer for 1.5 hours under a lid over low heat.
5. The finished dish goes well with rice or potatoes.

Spicy rabbit in honey mustard sauce

Spicy rabbit in honey mustard sauce

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

Ingredients:

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

Cooking:

1. Cut the carcass, rinse under running water and dry with a paper towel. Put the resulting pieces in a clean, dry dish, sprinkle with olive oil and vinegar, salt, sprinkle with spices and leave to marinate in the refrigerator for 30 minutes.
2. Cut the bacon into small cubes, finely chop the onion and garlic. Fry the rabbit on both sides until a golden brown crust is formed over high heat in a pan with melted butter and transfer to a heat-resistant container.
3. Put the bacon in the pan in which the meat was fried and lightly fry. Add garlic, finely chopped sprig of rosemary and garlic and fry for 2-3 minutes.
4. 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 a form with a 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. before the formation of a ruddy crust.
5. Serve sprinkled with fresh, finely chopped parsley.

Cream soup with rabbit and pumpkin

Cream soup with rabbit and pumpkin

With the help of a recipe with step-by-step photos from a rabbit, you can quickly prepare a healthy and tasty cream soup. A 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 pieces);
• pumpkin (500 g);
• carrots (2 pcs.);
• onion (1 pc.);
• Bulgarian pepper, large, fleshy (1 pc.);
• garlic (3-4 cloves);
• salt, black peppercorns, dried bay leaf, etc. (to taste).

Cooking:

1. Rinse meat, pat dry with paper towels. Wash and clean vegetables.
2. Put small slices of rabbit meat into boiling water.
3. Cut potatoes, pumpkin and carrots into large slices, add to the meat broth, season with spices and cook for 10-15 minutes.
4. Finely chop the onion, garlic and bell pepper. Add onion and pepper to the broth and boil for 2 minutes.
5. After cooking is complete, remove the meat, bay leaf and peppercorns from the pan. Using an immersion blender, puree the vegetables in the broth until smooth. Add rabbit meat and finely chopped garlic to the pan and simmer for 2-3 minutes. on slow fire.
6. Can be served sprinkled with fresh finely chopped herbs.

Rabbit cutlets

Rabbit cutlets

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

Ingredients:

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

Cooking:

1. Put the pulp of wheat bread in a bowl with milk or water, mash with a fork and leave for a while to nourish it.
2. Peel the onion and finely chop or chop with the special attachment of a food processor.
3. Cut the rabbit meat into pieces and scroll in a meat grinder. Mix the resulting minced meat, finely chopped onion and softened bread and re-scroll the mixture in a meat grinder.
4. Melt the butter in a water bath and pour into the minced meat. Add eggs, salt and spices to taste and mix thoroughly.
5. From the resulting minced meat, form cutlets (the minced meat will not stick to your hands and the cutlets will turn out to be more accurate if your hands are moistened with clean water) and fry them in a pan with hot oil on both sides until a golden appetizing crust is formed.

Rabbit stew (prepared in a slow cooker)

Ragout of rabbit

With the help of a multicooker, you can cook mouth-watering dishes without wasting time and effort. Just select the appropriate cooking mode and turn on the timer. Cooking delicious rabbit stew in a slow cooker according to 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).

Cooking:

1. Sprinkle the meat with vinegar and leave to marinate in the refrigerator for 4-5 hours. Then put it in the multicooker bowl and cook for 1 hour, setting the “Baking” mode.
2. Cut onions and potatoes into small cubes, carrots into strips. After 30 min. baking meat, add vegetables to it and leave to stew for 30 minutes. Then mix the ingredients thoroughly.
3. 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 by setting the timer for 15-20 minutes.
4. Cut the potatoes into slices, steam and mix with the rest of the ingredients in a multicooker bowl.
5. The dish turns out hearty, but not greasy and looks appetizing.

Rabbit meat dishes are becoming more and more popular. Dietary meat is not only healthy, but also very tasty, tender, if cooked correctly. Step-by-step recipes with photos, a detailed description of how to cook, chefs' advice will give answers to all questions. The main thing is to choose a suitable carcass, pickle and bake or stew.

How to cook delicious rabbit

1. Buying a carcass. The most delicious, soft and healthy is the meat of a young animal, whose age is not more than 3-5 months. Please note that the carcass should not weigh more than one and a half kilograms - the more weight, the older the animal.
2. Rabbit cooking. It all depends on taste preferences. The best option is stewing, but you can also cook it on the grill, in a sleeve, in a pan, even make a barbecue.
3. Pickling. The carcass is marinated in wine, but if you want to cook a rabbit quickly and tasty for a child, then make a marinade on kefir or boil the meat.

Do I need to soak a rabbit before cooking?

Chefs say that only too large carcasses require long pickling. Young rabbit meat is good on its own and is marinated to make it spicier. How to soak a rabbit before cooking? If the animal has a specific smell, then it is better to hold it in a mixture of wine, spices, and the older the carcass, the more aggressive the composition should be, the longer the soaking.

Rabbit Recipes

The choice of rabbit dishes is huge. If you plan to cook a rabbit for the New Year, for example, then you should give preference to cooking as a whole, stuffing the carcass with walnuts and smoked meats or stewing in sour cream with the addition of aromatic spices. Rabbit recipes are very diverse: they include roasts, stews, soups, grilled dishes and many others.

Braised in sour cream

• Cooking time: 180 min.
• Servings: 5 persons.
• Calorie content of the dish: 123 kcal.
• Purpose: on the festive table.
• Cuisine: European.

An excellent recipe, which is worth paying attention to those who cook this type of meat for the first time. Rabbit in sour cream can be successfully supplemented with mushrooms, prunes, potatoes. Before cooking, cut the carcass into portions: cut in half along the lumbar part, then chop into small fragments. It is important to cut the bone with the first blow so that no fragments remain.

Ingredients:

• sour cream (25% fat) - 500 ml;
• rabbit - 1.5 kg;
• onions - 2 pcs.;
• carrots - 150 g;
• garlic - 3 cloves;
• vegetable oil - 50 ml;
• seasonings.

Cooking method:

1. Wash the carcass, cut and rub with a mixture of spices and salt. Leave to marinate for 30 minutes.
2. Peel vegetables, cut into cubes. Chop the garlic into slices.
3. Heat the oil, fry the meat until golden brown.
4. Saute the vegetables in the same oil until soft.
5. Place pieces of rabbit meat, vegetables in the goose bowl, pour over sour cream. Taste and season to taste with spices.
6. Simmer the roast for 90-120 minutes. on low fire.

In a slow cooker

• Cooking time: 1 hour.
• Calorie content of the dish: 128 kcal.
• Purpose: dinner, child.
• Cuisine: European.
• Difficulty of preparation: easy.

Rabbit meat is good in any form, but meat cooked in a slow cooker will be especially tasty and tender. This gadget has firmly entered our lives, helping us save time and effort. All that is required from the cook is to prepare the rabbit and the components of the recipe, the multicooker will handle the rest by itself. Serve a treat to the table, flavored with chopped herbs and garlic.

Ingredients:

• rabbit - 1.5 kg;
• carrots - 2 pcs.;
• onion - 150 g;
• sour cream - a glass;
• vegetable oil - 30 ml;
• salt, spices.

Cooking method:

1. Before cooking a rabbit in a slow cooker, peel the carrots and onions, cut into cubes.
2. Process the carcass, cut into pieces, put in a multicooker bowl, pre-lubricated with oil. Turn on the “Baking” mode, fry the meat until golden brown.
3. Remove the pieces from the bowl, pour the chopped vegetables into it, fry until soft in the same mode.
4. Add meat pieces to vegetables, pour sour cream over everything, pour some hot water. Season the roast, turn on the "Extinguishing" mode for 90 minutes.

With potato

• Cooking time: 70 min.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 132 kcal.
• Purpose: dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

A hearty, mouth-watering treat of rabbit meat will be appropriate on any holiday table. Soft, tender meat goes well with crumbly potatoes and sour cream. Rabbit with potatoes can be a great alternative to the traditional roast with meat. Diversify your family diet with another recipe for a delicious, dietary meal.

Ingredients:

• potatoes - 5-6 tubers;
• onions - 2 pcs.;
• rabbit - 1.3-1.5 kg;
• provencal herbs - 1 tsp;
• sour cream - 250 ml.

Cooking method:

1. Peel the onion, cut it into half rings.
2. Process the rabbit carcass, cut into pieces, fry in oil until golden brown.
3. Peel the potatoes, cut into medium cubes.
4. Place the meat in a cauldron for stewing along with vegetables, season with spices and salt, pour over sour cream. It should cover all components completely.
5. Put the cauldron on fire. Simmer roast for 40-50 minutes.

In the oven with potatoes

• Cooking time: 1.5 hours
• Number of servings: 4-5 persons.
• Calorie content of the dish: 136 kcal.
• Cuisine: European.

The spicy, delicate taste of rabbit meat is in perfect harmony with crumbly potatoes and aromatic herbs. The dish will be especially soft if you marinate the meat in wine. Before cooking the rabbit in the oven with potatoes, you should pierce the pieces of meat in the thickest places with a knife, pour white wine, season with spices and let stand for 2-3 hours.

Ingredients:

• potatoes - 500 g;
• rabbit carcass - 1.2 kg;
• dry white wine - 200 ml;
• garlic - 2 cloves;
• oil - 30 ml;
• rosemary, savory - to taste.

Cooking method:

1. Peel the potatoes, cut them into large bars. Season with spices, sprinkle with oil.
2. Marinate the rabbit carcass in white wine and spices, after chopping it into portioned pieces.
3. Discuss the pieces. At the bottom of a refractory form, place a potato, put a rabbit on top. Season with garlic cloves, rosemary sprigs, savory and salt. Spray with oil, pour 4-5 tbsp. spoons of marinade.
4. Put the pan in the oven at maximum heat, bring to a boil, and then reduce the heat to minimum. Simmer 40 min.

Roast

• Cooking time: 120 min.
• Servings: 4 persons.
• Calorie content of the dish: 136 kcal.
• Purpose: dinner, holiday menu.
• Cuisine: European.
• Difficulty of preparation: medium.

Try to cook a delicious, satisfying, but very refined dish that will decorate your holiday table. Roast with rabbit successfully complements prunes - it emphasizes the tenderness of dietary meat, gives it a slight sourness. Bacon, which is part of the treat, gives the dish a smack of smoked meats. Serve an appetizing roast of juicy rabbit on a large plate, garnished with vegetables, green sprigs.

Ingredients:

• bacon - 100 g;
• prunes - 10 berries;
• white wine - 1 tbsp.;
• rabbit carcass - 1.5 kg;
• small onion - 7 pcs.;
• olive oil - 25 ml;
• flour - 20 g;
• cognac - 50 ml;
• thyme, rosemary, savory - a pinch.

Cooking method:

1. Chop the carcass into pieces, rinse, dry on a towel.
2. Rinse the prunes, pour cognac, let soften.
3. Cut the bacon into thin strips.
4. Peel the onion, wash it, if it is very small - do not cut it, but chop large specimens into half rings.
5. Pour oil into a cauldron or pan, fry the bacon in it until golden brown, remove from the container. Put the rabbit pieces, onions in the same place, fry for 5-7 minutes, stirring constantly.
6. As soon as a crust appears, sprinkle everything with flour, fry a little.
7. Put spices, bacon in a cauldron, add wine, let it boil. Reduce heat, simmer for 40 minutes. Add whole prunes, salt, cook for another 20 minutes.

• Preparation time: 30 minutes (4 hours for pickling).
• Number of servings: 6 persons.
• Calorie content of the dish: 98 kcal.
• Purpose: dinner, holiday menu.
• Cuisine: Russian.
• Difficulty of preparation: medium.

If your diet contains only pork or beef skewers, grilled meat, sausages and steaks, then it's time to try a new, unusual dish. Before you cook rabbit barbecue at home, you need to choose a large carcass and chop it into medium pieces. Marinate rabbit meat in white wine or a mixture of kefir and onions. Add salt at the very end so that the meat does not turn out dry.

Ingredients:

• rabbit carcass - 1 pc.;
• onions - 2-3 pcs.;
• kefir 2.5% fat - 1 l;
• spices, salt.

Cooking method:

1. Wash, then cut the carcass so that it is convenient to string the pieces on skewers.
2. Cut the onion into rings, not thin.
3. Place pieces of meat, onions in a deep container and remember all the ingredients well.
4. Add spices, kefir. Let the skewers marinate for 4 hours.
5. After marinating, thread the meat on skewers, cook until a crust forms. Serve with vegetables.

How to fry a rabbit

• Cooking time: 30 min.
• Servings: 4 persons.
• Calorie content of the dish: 155 kcal.
• Purpose: dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

The best way to cook rabbit meat is stewing, but if you really want a ruddy, fried crust, then you should try to cook this dish. A fried rabbit will turn out to be especially tasty if you marinate it in wine or kefir first. Breaded fillet pieces are served with a sauce based on sour cream, garlic, herbs or any other to taste.

Ingredients:

• rabbit fillet - 600 g;
• eggs - 2 pcs.;
• crackers - 45 g;
• butter - 100 g;
• milk - 40 ml.

Cooking method:

1. Make a batter from milk, eggs, salt and season it.
2. Cut the rabbit meat into portions, beat off a little.
3. Dip the piece first in breadcrumbs, then in batter.
4. Fry the pieces in a pan until tender. It is recommended to cook rabbit meat - put the fried pieces in a refractory form and place in the oven for 5-7 minutes.

In kefir

• Cooking time: 180 min.
• Servings: 4 persons.
• Calorie content of the dish: 126 kcal.
• Purpose: dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

What to cook from a rabbit? If cooking the whole carcass, in a baking sleeve, in foil in the oven, is a little boring, then try making this dish. Rabbit in kefir cooks quickly, it turns out juicy and very soft. Before you stew the rabbit, cut it into pieces: the legs will be used to cook this treat, and the back and other parts can be used for soup.

Ingredients:

• rabbit legs - 4 pcs.;
• kefir - 200 ml;
• potatoes - 3-4 pcs.;
• spices (dry parsley, dill, basil, paprika) - a pinch each;
• garlic - 3 cloves;
• paprika - 5 g.

Cooking method:

1. Wash the legs and put in a deep container. Fill them with boiling water so that the water covers the contents, add salt, dry spices. Put to boil for 80-90 minutes.
2. Peel the potatoes, boil until half cooked.
3. Place the potatoes in a deep baking dish, then the rabbit meat.
4. Add salt, paprika, chopped garlic to a glass with kefir, mix and pour meat and potatoes with the mixture.
5. Bake at 200°C for 40 minutes.

In a baking sleeve

• Cooking time: 60 min.
• Servings: 4 persons.
• Calorie content of the dish: 185 kcal.
• Purpose: dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

Rabbit meat cannot be called cheap meat, so many housewives think for a long time about how beautiful it is to serve it to the table, how to bake a rabbit. There are a lot of options for treats, but baking any type of meat with a sleeve will not only make it very juicy, tender, but also retain a maximum of useful substances. This is especially true when cooking a whole rabbit.

Ingredients:

• rabbit carcass - 1.5 kg;
• carrots, onions - 1 pc.;
• eggs - 3 pcs.;
• rice - 100 g;
• vegetable oil - 50 ml;
• sour cream - 1 tbsp. l.

Cooking method:

1. Rinse the whole rabbit, pat dry. Rub the carcass with salt, pepper, let marinate for an hour.
2. Boil the rice until tender and hard boil the eggs.
3. Peel onions, carrots, sauté in oil until golden brown.
4. Mix rice, vegetables, eggs, season, salt.
5. Start the carcass, sew up the tummy with a thick thread.
6. Before you cook the rabbit in the oven in the sleeve, grease it with sour cream.
7. Place the carcass at the bottom of the bag, tie tightly. Bake for 40-50 minutes, then cut open the bag.

Soup

• Cooking time: 75 min.
• Servings: 4 persons.
• Calorie content of the dish: 94 kcal.
• Purpose: lunch.
• Cuisine: European.
• Difficulty of preparation: easy.

Delicious, rich broth, soft, juicy meat - what else do you need for a cozy home-cooked dinner? Rabbit soup with noodles will appeal even to a picky child who does not like the first and meat. The dish is prepared from the simplest products: carrots, potatoes, onions. At the end of cooking, you can add cream or sour cream and some fresh herbs to the dish for tenderness.

Ingredients:

• medium potatoes - 500 g;
• pieces of rabbit or fillet - 400 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• vermicelli - 100 g;
• butter - 50 g;
• herbs, salt, pepper - to taste.

Cooking method:

1. Rinse the rabbit. Fill the carcass with water, cook on low heat for 30-40 minutes.
2. Peel the vegetables, cut the potatoes into large cubes, the onions into small cubes, and the carrots into strips.
3. Sauté carrots and onions in butter.
4. Remove meat from the broth, send potatoes, fried vegetables into it. Boil everything for 10-15 minutes.
5. Season the soup with spices, salt, put the meat pieces, cook for another 5 minutes.

marinade for rabbit

To cook rabbit meat tasty and quickly, you need to marinate it. Pickling mixes are made with white wine, vinegar, and fermented milk products. Before marinating the rabbit, it is cut into portions, rubbed with a mixture of herbs (rosemary, dry garlic, savory, basil) or poured with dry wines. It takes from 3-4 hours to pickle - this is the optimal time for the rabbit to become soft, juicy, fragrant.

How to choose the right rabbit meat and cut it, you will learn from step-by-step photos and video tutorials. Check out more recipes.

Video

A properly cooked rabbit can be a decoration for any holiday table. Rabbit meat is not only very tender and tasty, but also beneficial for the human body, due to its dietary properties and high content of essential amino acids, vitamins and trace elements. Rabbit meat contains a very low amount of cholesterol, so it is recommended for obese patients and people who have had a stroke.

Nutritionists advise eating rabbit meat as often as possible. But there is a problem: many people think that rabbit is difficult to cook, because often the meat turns out to be very tough. The only difficulty in cooking rabbit meat is time, because the meat must first be marinated, and rabbit meat is also stewed for a long time. In this article, you will learn recipes on how to cook this dietary meat deliciously.

How to cook delicious rabbit - spices for rabbit meat

Rabbit meat requires spices that emphasize its juicy taste. But, most importantly, do not overdo it with seasonings and do not overshadow the delicate notes of the taste of the meat itself.

Great for:

• Black pepper.
• Shallot.
• Oregano.
• Thyme.
• Parsley.
• Basil.
• Marjoram.
• Khmeli-suneli.

How to cook delicious rabbit - marinade

Rabbit meat is very dry meat, so it is recommended to soak it in a marinade before cooking. In addition, this procedure will remove the specific rabbit flavor that many gourmets do not like.
The following ingredients are great for marinating:

• Olive oil with crushed garlic.
• Acetic acid.
• White or red dry wine.
• Spices and spices.
• Lemon juice.

Recipe for stewed rabbit in sour cream with potatoes

To prepare this very tasty and satisfying dish you will need:

• Rabbit meat.
• Sour cream (it is better to take medium fat content).
• Onion.
• Carrot.
• Dried spices: onion, garlic and dill.
• Potato.
• Green pea.
• Mayonnaise.
• Khmeli-suneli.
• Butter.
• Black pepper, salt.
• Olive oil, garlic.

First, wash the meat and dry it with a paper towel, then cut it into small pieces. Add the crushed garlic, salt and black pepper to the olive oil and rub the mixture over the rabbit, leaving it to marinate for an hour.

While the meat is marinating, prepare potatoes and carrots: vegetables need to be boiled. After the potatoes are ready, mash them well with a fork or other convenient way, while you should not get mashed potatoes, but just large pieces of boiled potatoes. Add the butter, salt, and dill to the pot, along with the green peas and diced carrots. Mix the garnish well.

When the rabbit is marinated, fry it on both sides for about 10 minutes in a deep cauldron in hot oil. Add water, onion, bay leaf, spices to the rabbit and simmer for about 30 minutes. After the time has elapsed, add sour cream to the broth and simmer for another half hour (until the meat separates from the bone). Add more seasonings if necessary.

Rabbit baked in the oven

This recipe will appeal to connoisseurs of traditional and simple cuisine: such a dish will decorate any holiday table.

• You can bake a rabbit as a whole, but this process is very long, and the meat is not always soft. Therefore, many housewives cut the meat into small pieces before baking.
• Before cooking, it is advisable to marinate rabbit meat overnight in a classic marinade consisting of seasonings, olive oil and garlic. Remember, the longer the rabbit marinates, the softer and tastier it is.
• If the meat is young, then it is not necessary to pickle it, it will be enough just to soak it in water.
• You can also boil the meat with spices and bay leaves before baking to make the rabbit soft.
• The rabbit is baked at a temperature of 200 degrees for at least an hour. You can bake meat with potatoes or in foil.

Rabbit baked with apples

We bring to your attention a delicious and quite interesting recipe.
For cooking you will need:

• Rabbit meat.
• Green apples.
• Lemon.
• Soy sauce and spices.

Marinate the washed and dried rabbit pieces in honey, lemon juice and spices. You can buy a special seasoning for rabbit, but it is also suitable for chicken. Add small pieces of apples to the rabbit.
Place the bowl of meat in the refrigerator for an hour to absorb the subtle flavor of the mixture.
After the time has passed, send the rabbit to the oven for 40 minutes at a temperature of 180 degrees.

As you can see, cooking a rabbit is not so difficult, even a beginner can handle it, the main thing is to have patience. Choose one of the recipes that you like and please your loved ones with a delicious and healthy dish!

The phrase that rabbit meat is considered dry meat, and only true masters know how to cook it correctly is a myth. It's worth trying.
How to cook a rabbit in the oven? Just like chicken: stew, boil, fry, bake, cook rolls, stews. The oven option is used more often, since the meat does not lose its beneficial properties and reveals a unique taste.

Rabbit meat is a dish of royal tables. And not by chance, as it is saturated with proteins with a minimum amount of fat. Doctors prescribe diets with rabbit meat on the menu. Complementary feeding of infants begins with the introduction of a dietary product.
Before cooking, soak rabbit meat in dairy products or light alcohol. Water will do too. Brush old meat with mustard before cooking. It is permissible to cook a young carcass immediately.
The result will be faster if you chop the carcass in parts. You can cook the pieces together with rice, potatoes, vegetable mixture.
For fleshiness, taste and uniformity, the back of the animal is more valued.
A baking sleeve or foil will save the meat from dryness. It also uses lard or bacon.

The secret and indispensable friend of a specific meat product is herbs. The ones you like will do. You can sprinkle rabbit meat with aromas in advance or during cooking. It depends on what result you want to achieve.

Rabbit in the oven stuffed with lard

All recipes for cooking rabbit are good, but with bacon - a win-win. This is a properly made, juicy and soaked dish.

• rabbit carcass
• Fat - 100 grams
• Sour cream - 3 tbsp.
• 1 carrot and onion
• From seasonings: herbs, garlic, salt

Stuff the belly of the animal with fat and put on a baking sheet.
We coat with a pre-prepared sour cream mixture of crushed garlic and salt.
We send it to the oven at an average temperature, we determine the readiness by sight. In the process, juice will stand out, with which we pour the dish on top.
The last step is to make it appetizing. To help chopped parsley or dill.
It is preferable to bake in the oven in the sleeve: it will be juicy and fragrant. In foil - another option that will not let you down. The foil will not let the juice that accumulates from below flow out. As an addition, pre-cooked potatoes will do.

Rabbit with potatoes and mushrooms

Rabbit according to this recipe is often cooked in the oven with potatoes, but when stewed, it has a special flavor.

• Carcass cut in pieces
• Half a liter of broth
• Mushrooms - 300 grams
• A glass of fat sour cream
• Fresh onion feathers
• Potatoes - 4 pcs.
• Spices and salt

Fry the meat pieces in a frying pan.
In the same oil, we fry the onion. When a golden color appears, pour the broth into the vegetable passivation and simmer.
Put rabbit meat into the boiling mixture, add spices, salt. We send mushrooms here. We continue to simmer under the lid for at least an hour.
We use fresh or frozen mushrooms. The right choice would be white or champignons, which do not need long-term heat treatment.
Closer to readiness, add potato wedges and a dairy product. Let it simmer until the potato pieces are soft. Turn off and let it brew. When serving, sprinkle with chopped onion feathers.

Oven baked rabbit with mushrooms in sour cream sauce

• rabbit carcass
• 2-3 bulbs
• 400 grams of champignons
• Sour cream - 400 grams
• Vegetable oil
• soy sauce for marinade
• From spices: garlic, dill, pepper, salt

We cut the carcass into portions, keep it in soy sauce for half an hour. Do not salt, immediately put in boiling oil and fry until crusty.
Fry the mushroom halves separately in oil, do not add salt, otherwise the juice will begin to stand out.
We need a lot of onion rings, we do not regret it, we chop it. We also fry separately.
In a heat-resistant bowl, level the layer of vegetables and mushrooms. Put the rabbit meat on top and sprinkle with the rest of the side dish. Pour some water and wrap with a thin metal sheet.
You need to simmer the dish for about an hour to get it in its own juice.

Rabbit baked in the oven in wine

• Rabbit - 2-3 kg.
• Red wine - 2-3 glasses
• Olive oil
• Balsamic vinegar - 20 ml.
• Lemon juice - 1 tbsp. l.
• Bulb
• Parsley
• Oregano - small spoon
• Ground pepper and salt

To make the rabbit languish in its own juice, the carcass is cooked in foil,
We combine spices and spread inside and out.
We also combine the liquid ingredients, mix and pour the meat on top.
Cover the rabbit inside and out with onion circles.
The heat will evaporate the liquid: it will become thicker and turn into a sweetish gourmet spicy sauce. The dish is ready when the meat is covered with a crust.

Baked rabbit in the oven with apples

• Rabbit meat - more than 1.5 kg.
• 2 carrots and onions
• A glass of white wine or wine vinegar
• 3 apples (preferably sour ones)
• Raisins - 2 handfuls
• Spices and salt

To better soak the rabbit meat, cut the carcass into pieces, marinate in onion and wine, chopped into rings, and carefully remember. This will help the marinade absorb better. Pour spices: oregano, thyme, dry parsley.
The next ingredient is carrots, cut into circles, pour into the meat marinade.
Raisins (or other dried fruits) are put last. Let's stand for an hour. During this time, the juice will stand out and saturate the added ingredients.
We take the dishes for baking with a lid. It is important that the marinade does not evaporate, but covers the meat and vegetable side dish. If there is no lid, cover with foil.
We wrap the workpiece around the edges with slices of sour apples and put in the heat. When the meat becomes soft and disintegrates, the dish is ready.

Baked rabbit in sour cream

Rabbit baked in sour cream is different from stewed rabbit. The stewing makes the meat soft, and the heat makes it juicy and resilient with a delicate aroma of prunes. To cook a rabbit in the oven you need:

• 2 kg. rabbit meat
• Carrot
• Bulb
• Half a glass of prunes
• 2-3 garlic cloves
• Half a liter of sour cream
• Pepper and salt

We act as with chicken: divide into portions, rub the garlic.
Fry marinated rabbit meat until brownish.
At the same time, we pass the onion and carrot cubes. Place the workpiece in the oven dish, cover with a vegetable coat, prunes and grease with a fermented milk product. To prevent the dish from coming out dry, add water, and cover with foil on top. Baking time - 40 minutes.

How to cook rabbit with olives

• Rabbit meat, not less than a kilogram
• 1 can of olives
• Bacon - 150 grams
• 2 onions
• 3 garlic cloves
• Thyme, parsley, bay leaf
• 300 ml. dry white wine
• 1 tbsp cognac
• 1 tbsp flour
• 4 tbsp. l. olive oil
• Black pepper and salt

Preparation of products: Divide the dietary product into portions, cut the bacon and onions. Mince garlic cloves and parsley separately.
Fry the meat pieces in boiling olive oil until half cooked. In a separate pan, make onion-bacon fry.
We combine the meat and fry, continue to stew together.
Sprinkle with cognac, set on fire so that the meat is engulfed in fire for a few seconds.
Add the remaining ingredients, pour out the wine diluted with water, pour out the olives, spices and bay leaf. Simmer for at least 40 minutes.
To make the sauce thicker, pour in water mixed with a spoonful of flour.
When serving, dilute a hearty dish with vegetable slices or salad mix.

Rabbit in the oven in the marinade

• rabbit meat
• Bulb
• Garlic - 2-3 cloves
• Vegetable oil
• Bay leaf, clove, turmeric
• Chili pepper - 1 pc.
• Balsamic vinegar - 4 tbsp.
• Mint, tarragon - 1 tsp
• Rice - 200 grams

Cut the onion feathers coarsely, and the hot peppercorn finely. Stir in balsamic vinegar and vegetable oil.
Prepare a water-based marinade: dissolve the pieces of cloves and parsley, squeeze the garlic here, add tarragon and mint.
In a spicy marinade, put the meat for impregnation for 1-2 hours.
Roast the grits on the stove, coloring with turmeric. Then pour in the liquid from the filter and evaporate until the rice swells.
Combine in a heat-resistant bowl. In the center - rabbit meat, along the edges - rice, and cover the top with a lid so that the heat does not dry out. You can eat in about an hour.

Rabbit in the oven with vegetables

• rabbit meat
• 0.5 kg potatoes
• 2 onions
• Mustard - 2 tbsp.
• 1 carrot
• 1 bell pepper
• 2 eggplant
• Vegetable oil
• Bay leaf, ground pepper, fresh parsley, salt - to taste.

In order to save time, we impregnate in a quick way: we coat pieces of rabbit meat with mustard.
We make vegetable cuts: potatoes, eggplants, peppers - straws, carrots in circles, onion rings.
In a heat-resistant sleeve, we put rabbit meat in the center, and wrap it around with vegetables, sprinkle with lavrushka. We pierce the bag in several places to let the steam out.
Fry in a bag until golden brown.

Rabbit in the oven with cream

• rabbit carcass
• 130 grams of celery
• 1 carrot
• 1 bulb
• Leek - 70 grams
• 1 liter cream
• Dry white wine - 150 grams
• Olive oil
• sprigs of thyme
• Bay leaf, salt, pepper

Rub the rabbit pieces with a mixture of spices and oil.
We make vegetable slices: carrots, onions, leeks, celery cut into large squares. We first bring the meat base to a golden crust over high heat in a pan. After we clean it in a special dish for frying.
We continue to pass vegetables on the stove. When fried, pour over rabbit meat.
Pour the mixture with wine, put the lavrushka and add the cream.
Send to a hot oven so that the dish is stewed over low heat. It turns out a delicate fragrant creamy dish.

Oven baked whole festive rabbit

Each of the recipes above claims to be on the holiday table. The following recipe will captivate guests with simplicity and taste.
What you need:

• Rabbit - 1 pc.
• Bacon - 350 grams
• 2 kg. potatoes
• Vegetable oil - 100 grams
• Salt and rosemary sprigs

How to cook:

Potatoes are a side dish. We cut it into large pieces.
If there is no bacon, take salted lard and cut into thin plates so as to wrap the carcass. We start with the limbs: we wrap the paws with an overlap, then the middle, fixing the edges from the bottom. So the rabbit is entirely under the sebaceous membrane. We put it on the potatoes with their backs up and bake in the oven at 200 degrees.
We turn the card over so that it bakes without touching the meat. When baked, turn off the heat and leave to "reach" to the desired state.
Meat, potatoes and rosemary - a solemn combination on the festive table!