What can I cook from a rabbit? Simple home cooking recipes from rabbit

Rabbit meat is considered more useful by a number of indicators than beef, chicken or turkey. In 100 grams of this low-fat meat contains 22 grams of protein, which is 90% absorbed by the body. In the rabbit, low cholesterol, besides it is hypoallergenic and suitable for nutrition during the diet and for children. And if you follow the recommendations for cooking, you can not doubt that it will be 100% delicious rabbit.

Recipes for rabbit are presented in our article. Here we will tell you how to bake a rabbit in the oven, including in a sleeve, cook in a multivarquet, make a stew from it, and imagine many other interesting and useful dishes.

Secrets of cooking a delicious rabbit

The following useful tips and recommendations will help to prepare you the most delicious rabbit:

1. The optimal weight of the carcass is 1.5 kg, since a rabbit with a large weight may be old.
2. The color of the fresh rabbit is soft pink, with a smooth surface. A weather-beaten carcass or in the blood should not be bought.
3. Cow rabbits before cooking are soaked in cold water for several hours, systematically changing the water.
4. To the rabbit was soft and juicy, it must be pre-marinated in an acidic medium, for example in lemon juice, vinegar, kefir, whey with the addition of spices and herbs.
5. A young rabbit can not be marinated, but immediately sent to a frying pan with garlic and herbs.
6. It's not difficult to decide what can be made from a rabbit. His meat is stewed in sour cream and cream, fried in a frying pan and baked in the oven, cook whole or slices. Delicious from the rabbit is obtained stew, and the soup comes out very fragrant and useful.
7. How much a rabbit prepares depends on how old or young his meat is. For example, for rabbits aged up to a year, it's enough 15 minutes in a frying pan to make the dish ready. The old rabbit and soak, and marinate, and cook should be much longer in time.

Bean soup with rabbit

Dietary rabbit meat is often used in the preparation of light, low-fat soups. For those who consider this first to be insatiable, it is possible to offer one more variant of the dish. What can I cook from a rabbit?

Bean soup refers to Portuguese cuisine. Beans along with cauliflower and carrots are considered the main ingredients of dishes in this country. The proposed recipe uses canned beans, although it can be welded on its own. But the highlight of the dish is the rabbit, which is marinated in red wine (250 ml) with crushed garlic cloves (3 pcs.) And black pepper 24 hours before the start of cooking. In total, according to the recipe, 600-700 g of rabbit meat will be needed.

Sequence of preparation of bean soup:

1. Meat of rabbit pull out of marinade and dry.
2. Roll the meat pieces in flour and lightly fry them in olive oil. Fold the rabbit in a saucepan to make the soup.
3. In a separate frying pan fry garlic (2 slices) and onions (2 pcs.). When the roast starts to gild, add tomatoes (2 pcs.) To the vegetables.
4. Transfer the frying pan into the pan to the meat.
5. Add the pre-baked red sweet pepper in the oven, the diced potatoes (2 pcs.), As well as salt and spices (saffron in the form of powder, cloves, hot peppers and sweet paprika).
6. Pour all the ingredients with hot water, allow to boil and cook on a small fire for about 45 minutes.
7. 5 minutes before the end, add a bay leaf, sliced thin slices of a young vegetable marrow and a half-liter jar of white beans. Before serving, sprinkle the dish with parsley.

Rabbit Soup: recipes in the multivariate

Useful rabbit meat is often used for cooking low-calorie meals. Very tasty it turns out soup from a rabbit. His recipes include the first dishes with vegetables, noodles, rice, mushrooms, etc. They are cooked according to the traditional recipe, but instead of a pot and a plate a multivarker is used.

To make vegetable soup, the rabbit is first fried in a bowl, then onions and carrots are added to it. After another 10 minutes, potatoes and zucchini are added to the bowl. Vegetables are poured into 1.5 liters of boiled water and set in the multivariate "Soup" or "Quenching" mode for 60 minutes. For 5 minutes before the end of cooking, salt, spices and herbs are added.

If you do not know what can be prepared from a rabbit for a child, cook a diet soup. Rabbit meat is not fried here and immediately cooked on the "Soup" regime for 40 minutes. Then it is separated from the bones, again lowered into broth, vegetables and cereals are added if necessary. Then the cooking continues on the "Soup" mode for another 1 hour.

Rabbit stewed in yogurt

A rabbit stewed in sour cream is one of the popular dishes of Russian cuisine. Such an option first comes to mind when it is necessary to answer the question of what can be cooked from a rabbit. An alternative to sour cream in our recipe will be yogurt, but the dish will only benefit from this. The meat will turn out juicy and tender, the fibers will be easily separated, and the rabbit will literally melt in the mouth.

Step-by-step cooking of the dish is as follows:

1. Half of the rabbit's carcass (1 kg) is cut into portions, washed and dried.
2. Meat is rubbed with salt, pepper and lemon juice.
3. Rabbit is fried in a frying pan with vegetable oil for 15 minutes.
4. Directly into the frying pan poured water or broth (2 tbsp.) So that the liquid completely covered the meat.
5. The contents of the frying pan are brought to a boil and continue to stew for about 1 hour.
6. Add dried basil (1 teaspoon) and 200 ml yogurt. The rabbit continues to stew for another 15 minutes.
7. In the last turn, add finely chopped garlic (2 slices), turn off the fire, cover with a lid and the dish is infused for 10 minutes.
8. The rabbit is served directly to the table with the resulting sauce.

Rabbit baked in foil

It is not recommended to bake a tender rabbit entirely in the oven, as it often turns dry. And even prolonged pickling does not always help. Correct the situation will help the baked rabbit in foil in the oven.

Prepare this dish in the following order:

1. Rinse and dry whole rabbit carcass.
2. Grate it with salt and pepper, squeezed out with garlic and butter (5 tablespoons).
3. Put the carcass on a foil folded several times. Sprinkle the rabbit with rosemary (1/2 tsp) and Provencal herbs.
4. Seal the carcass with foil on all sides and lay on a baking tray with a small amount of water poured into the bottom.
5. Bake the rabbit for 1.5 hours. 15 minutes before the end of cooking, the foil should be opened and increased in the oven from 160 to 200 degrees, so that the meat is browned.

Rabbit in foil in the oven for this recipe can be prepared earlier, if the weight of the carcass is less than 1.5 kg. And do not forget to pour water on the baking tray, otherwise the rabbit may burn.

Recipes from a rabbit in the oven

There are a lot of recipes for baking a delicious rabbit in the oven. We suggest preparing two of them. These are recipes from rabbit with mozzarella and olives, as well as carrots in cream. For this, meat will need to be pre-marinated, and for 24-36 hours. Marinade in both cases is used identical: in garlic and fragrant herbs.

A delicious rabbit, the recipes of which are presented below, marinated in the following way:

1. Rabbit is cut, washed under running water, dried with a towel, rubbed with a mixture of salt and pepper.
2. Onions (2 pcs.) Are cut into half rings.
3. The head of the young garlic is ground in a blender to a puree state. This is added to a bunch of fresh sage and thyme, olive oil (4 tablespoons).
4. It turns out a fragrant green paste that mixes with onions and is used for marinating a rabbit. Pieces of rabbit are rubbed with paste on all sides, tightened with a film and sent to the refrigerator for a day or more.

Marinated rabbit is cooked according to one of the recipes:

1. Rabbit with mozzarella is a delicious and aromatic dish, served with tkemali sauce and tomatoes. Pieces of rabbit meat are fried in a grill pan on both sides, put into shape, sprinkled with olives (pot) and mozzarella (200 g). A rabbit is prepared for this recipe at a temperature of 150 degrees 2 hours.
2. Rabbit with carrots in cream - tender and juicy meat is served with potatoes baked in the same sauce in which the main course was prepared. To make this dish, the meat pieces are also fried in a grill pan, laid out in a fireproof form and filled with fat cream (200 ml). Around the pieces are laid out circles of carrots. The rabbit is baked on this recipe at 150 degrees for 2 hours.

Since after baking rabbit in cream there is a lot of tasty sauce, it is recommended to bake potatoes in it. For its preparation, 1 kg of tubers is peeled, washed and boiled in salted water for 5 minutes. Then the hot potatoes are transferred to a baking dish and sent to the oven for 25 minutes.

The recipe for a rabbit in sour cream in a multivariate

A rabbit stewed in sour cream is a classic of Russian cuisine. And with the advent of a home assistant, like a multivarker, it was much easier to cook it.

How to cook a rabbit in sour cream in a multivariate? The process consists of the following sequence of actions:

1. The rabbit is cut into small portions, washed and dried with a towel.
2. Then each piece is rubbed with salt and pepper and fried in the bowl on the "Baking" mode on both sides.
3. Approximately in half an hour in a bowl to meat add carrots соломкой and an onion.
4. After another 15 minutes, a rabbit with vegetables is filled with 1.5 glasses of water or broth (chicken or vegetable).
5. Set the "Quenching" mode for 1.5 hours and continue to cook the rabbit.
6. 10 minutes before the end, open the multivark, add sour cream (200 ml), chopped garlic clove and curry powder (2 tsp) into the bowl.

This dish perfectly fits almost any garnish, to vegetables, rice or pasta. If desired, the rabbit in sour cream can also be cooked in a frying pan, reducing the cooking time by 20 minutes.

Rabbit with prunes in a multivark

Prunes are often used in the preparation of meat, whether it's rabbit, beef or chicken. From this dish is more tender, juicy and acquires some piquancy in taste. Rabbit meat is prepared in the multivariate according to this recipe, but it is also possible to use a scallop or brazier with thick walls and to soak it on a low heat on the stove. If you are just in search of the desired recipe, and do not know how to prepare a juicy rabbit, use our step-by-step instruction. It is suitable for any multivark.

How to cook a rabbit in sour cream in a multivark with prunes and carrots:

1. Prunes are soaked in warm water for 40 minutes.
2. The rabbit carcass is cut into portioned pieces.
3. Meat is fried from two sides in the bowl of the device in the "Quenching" mode for 30 minutes.
4. Carrots are cut into strips, and onions are semirings. The prepared vegetables are transferred to the bowl to the meat and fried together with the rabbit for another 7 minutes.
5. Meat with vegetables in the multivark are filled with water so that it covers them by 2/3. At the same time add spices (salt, pepper, herbs to taste), mustard (1 teaspoon), ketchup and sour cream (2 tablespoons).
6. Extinguished rabbit in the multivark 1.5 hours ("Quenching" mode).
7. Half an hour before the end of cooking, prunes are added to the meat (pitted).
8. Another 10 minutes before the end, chopped garlic (2 slices) is added to the bowl.

The rabbit is served with the sauce in which it was stewed. As a side dish, you can cook potatoes or rice.

The recipe for a juicy rabbit in the sleeve

Like any other meat, the rabbit can also be cooked with vegetables in the sleeve. Pieces of rabbit are juicy and tender and are prepared relatively quickly, only 1-1.5 hours.

Rabbit in the sleeve with vegetables is prepared in such a sequence:

1. A large bird, weighing about 2 kg, is soaked in clean water for about 4 hours. In this case, it is desirable to change the water every hour.
2. After the specified time, the meat is cut into pieces and dropped into a marinade. To marinate a rabbit, it is necessary to take 3 leagues of water from the juice of a whole lemon, a tablespoon of salt, pepper, bay leaves, an onion cut into half rings. Meat in the marinade will be about 4 hours.
3. Potatoes (1 kg) and carrots (2 pcs.) Are peeled, cut into slices and combined with a pickled rabbit. Add a little vegetable oil (4 tablespoons), salt and pepper if necessary.
4. The cooked potato-meat mass is transferred to the baking sleeve, tied on both sides and sent to the baking sheet.
5. Rabbit with vegetables in the oven is cooked at a temperature of 180 degrees. After 1 hour, the sleeve can be cut to make the meat brown.

If desired, you can take other vegetables, such as cauliflower, zucchini and sweet peppers.

Stewed rabbit

Delicious stew in the home can be cooked not only from chicken, pork or fish, but also from rabbit meat. This recipe uses rabbit fillets, or rather pieces of meat, separated from bones. For preparation of two half-liter cans of stew, approximately 1.3 kg of rabbit will be needed.

Homemade rabbit stew in the oven is prepared in this order:

1. Prepare glass jars, wash thoroughly with soda and sterilize together with lids. If you use conventional tin lids, do not forget, before you send it to the oven, pull the gum out of them.
2. Then the meat, cut from the bones, unfolds on the banks. To do this, half a teaspoon of salt is poured on the bottom of the container, bay leaf and pepper are added (4 pcs in each jar). Then lay the meat directly, not reaching the edge of the can of 1 cm. Top with half a teaspoon of salt and pepper.
3. Banks are installed in a deep fireproof form with water, which should reach the middle of the glass container, and cover with lids.
4. The form with the banks is sent to a cold oven and set to an intermediate level. Now the temperature increases to 150 degrees, and after half an hour - to 180. At this temperature, the stew is prepared for 2.5 hours.
5. After the time has elapsed, the cans are taken out of the oven and rolled up with a tin can. It is important not to forget to replace the rubber bands from the covers.

Store stew prepared on this recipe, you can in a dark cool place for 1 year.