How to cook a rabbit in the oven recipes. Rabbit in the oven: recipes for baking rabbit so that the meat is soft and juicy

Rabbit meat is a valuable nutritious product that should be on the menu of every family. It is useful for people of all ages and contains a huge amount of essential vitamins and microelements. When deciding how to cook rabbit, it is worth studying the 10 most successful recipes for this dish.

Rabbit in sour cream - step by step recipe

The combination of sour cream and spices will give the meat a subtle, pleasant taste and aroma. To prepare, you need to take: 2 kg of meat carcass, 3 garlic cloves, a pinch of Provençal herbs, salt, half a liter of thick fat sour cream, an onion, fat or oil, carrots.

If the meat is old, then it must first be soaked in water and vinegar for 3-4 hours.
Pieces of prepared carcass are generously rubbed with a mixture of chopped garlic, salt and spices, and then left to soak in spicy aromas for an hour.
Next, the meat slices are fried in hot oil over high heat until golden brown.
Frying chopped onions and carrots is prepared in the same oil.
Place meat in a container suitable for stewing, then vegetables. Salted sour cream, slightly diluted with boiled water, is poured on top.
After boiling, cook on the lowest heat for about 45 minutes.

Rabbit served in sour cream with mashed potatoes or buckwheat porridge.

Stew with vegetables

If you add a lot of vegetables to the rabbit meat, you can serve the resulting dish without a side dish. It is prepared from: half a large meat carcass, an onion, 380 g of broccoli, carrots, salt, half a lemon, 320 g of sour cream, 4-5 garlic cloves, spices.

The carcass is washed well in the evening and cut into large pieces.
They need to be sprinkled with a mixture of spices and chopped garlic, and also sprinkled with lemon juice. This will replace prolonged soaking in water.
The seasoned meat is refrigerated overnight.
In the morning, each slice is fried in hot fat until golden brown.
At this time, broccoli is boiled in boiling water for 2-3 minutes.
Next, together with the meat, first chopped onions are fried, then carrots.
Lastly, cabbage and sour cream are added to the pan. The ingredients are salted and mixed carefully.
The dish is stewed until fully cooked for 10-12 minutes.

Many novice cooks are afraid to cook rabbit because it is all soft and fluffy on the outside. And in return for this cute creature, they cut up the same cute chickens, turkeys, and quails. In fact, there is nothing to be afraid of, because rabbit meat is not difficult to process, and cooking does not cause any difficulties if you get acquainted with the basics of cooking. You can do without knowledge of rabbit processing, but sometimes you want to treat your household or long-awaited guests to something unusual!

How to cook a rabbit in the oven with sour cream

Recipe ingredients:

Rabbit – 1 pc.
Sour cream – 150 g.
Onions – 1 pc.
Carrot – 1 pc.
Garlic – 5 g.
Olive oil – 2 tbsp.
Lemon juice – 2 tbsp.
Salt, spices - to taste.

Cooking process:

To begin with, the rabbit carcass is washed and excess fat is removed with a knife. The meat is rubbed with seasonings, butter, sour cream and marinated in the refrigerator for about 3 hours. Prepare a transparent baking bag. Chopped vegetables, carrots, onions, garlic and carcass are placed in it. If desired, add zucchini, they will help make the dish more flavorful. Tie up the holes and send the improvised form into a preheated oven for 1.5 hours at 200°C.
The sleeve is much more comfortable than foil. The material is transparent and the process can be seen through it, but you can also use foil. True, in this case you will have to divide the rabbit into several small portions. The cooking time will be shorter (about 40 minutes at 180°C) because the pieces are small.
Check the meat with a toothpick. Light pink juice flowing out indicates the finished product. Serve with herbs sprinkled on top. The rabbit carcass must be watered with the remaining meat juice.

How to cook rabbit in the oven with mushrooms

Recipe ingredients:

Rabbit – 1 pc.
Champignons – 350 g.
White onion – 3 pcs.
Carrot – 1 pc.
Garlic - 4 z-ka.
Water – 2/ 3 st.
Soy sauce – 150 ml.
Vegetable oil – 50 g.
Ground black pepper - to taste.

Cooking process:

Divide the rabbit into portions. Pass the garlic through a garlic press. In a deep bowl, mix pieces of meat with soy sauce and garlic. You don't need to add salt, the sauce is already salty. Leave to brew for 45 minutes.
Fry chopped mushrooms in vegetable oil in a frying pan. After the golden crust appears, carrots and onions are added. Sauté until the onion becomes transparent. You can add a little salt.
In a clean frying pan (separate from the mushrooms), the rabbit pieces are browned. On one side and the other for 3 minutes. IN special form For baking, mix mushrooms, vegetables and meat. Sprinkle pepper on top. If there is no lid, then use a sheet of foil instead. Leave in the oven for 1 hour at 200°C.

How to cook rabbit in the oven with celery

Recipe ingredients:

Rabbit in parts – 1 kg.
Celery root – 2 pcs.
Carrots – 2 pcs.
Onions – 5 pcs.
Olive oil – 50 g.
Wheat flour – 100 g.
Cream – 60 g.

Cooking process:

All vegetables are peeled and washed. Carrots and celery are cut into strips, onions half rings. Sauté vegetables in olive oil. Wash the rabbit pieces, roll in flour and fry on all sides in a frying pan.
Place the pieces of meat into a baking dish and mix with vegetables. Add cream and salt, seal with foil or cover with a lid. Minimum 1.5 hours at 200°C, checking with a fork.

How to cook a rabbit in the oven with beer

Recipe ingredients:

Rabbit in parts - 1.5 kg.
Light beer – 300 ml.
Wheat flour – 1 tbsp.
Garlic - 3 z-ka.
Onions – 2 pcs.
Vegetable oil – 50 ml.
Basil – 5 g.
Salt, paprika, ground black pepper - to taste.

Cooking process:

Wash the pieces of rabbit meat, dry and fry in vegetable oil until golden brown. If all the meat does not fit in one frying pan, then fry it in several stages to prevent stewing.
Next, remove the meat and brown the onion and garlic. Add flour, stir and simmer for 1 minute.
IN ceramic mold For baking, lay out meat, vegetables with flour, add beer, throw in basil and spices. Add water to cover the meat to the top level. Keep the dish at 180°C for 1.5-2 hours.

He who is afraid of difficulties does not eat rabbit meat! Recipes with this animal are already a little forgotten. On at the moment Chicken, pork and beef are common. But the ingredients are practically no different from similar recipes with other types of meat. Tasty and appetizing, you won’t have to persuade anyone to eat another piece!

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

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

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

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

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

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

The cooking time also depends on what kind of dish you want to end up with - you can fry it in a frying pan until crispy very quickly - in just half an hour, but most likely the meat will turn out tough. It will take about an hour to bake in the oven. If you need to make broth from meat, this will also require more than an hour, although the cooking time depends not least on the age of the rabbit - the younger it was, the softer its meat.

Experienced cooks prefer not to cook the whole rabbit, because different parts carcasses different times preparations. The back, back, breast and legs are best cooked in different ways, but sometimes they break this rule if they need to cook a rabbit that is not only tasty, but also beautiful.

Cooking methods

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

Recipe 1.

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

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

Recipe 2.

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

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

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

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

Recipe 3.

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

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

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

Recipe 4.

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

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

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

Recipe 5.

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

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

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

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

Recipe 6.

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

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

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

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

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

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

Recipe 7.

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

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

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

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

Recipe 8.

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

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

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

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

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

Recipe 9.

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

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

Before preparing rabbit dishes in the oven, it is recommended to soak or marinate the meat. This simple procedure will enrich the taste of rabbit meat and make the meat more tender and juicy.

There are many recipes for marinades, everyone can choose the composition to their taste. The most popular marinade is a mixture of wine vinegar and spices. Usually vinegar is diluted with water or cold water is slightly acidified with vinegar.

The classic marinade for rabbit is a mixture olive oil with garlic (crushed or passed through a press). For this marinade you will need large number garlic (at least 2 heads per carcass), you can also add various herbs to the marinade. The rabbit is coated with marinade and placed in a cool place for 2-3 hours. After this time, you can start cooking the rabbit in the oven.

White wine is considered an excellent marinade for rabbit meat. It softens the meat well, makes it more flavorful and removes the specific smell. In some recipes French cuisine It is suggested to marinate the rabbit in red wine.

Oven rabbit recipes

To cook a rabbit in the oven according to the “Rabbit in the Country Style” recipe, you will need: - 1 rabbit carcass (2 kilograms); - 300 g of homemade adjika; - 300 ml of water; - 2 onions; - 1 carrot; - vegetable oil. ;- salt;- pepper.

When cooking a rabbit, it is worth remembering that it does not tolerate high temperatures. Optimal temperature for baking rabbit meat, 180°C is considered

First of all, the rabbit must be washed, cut into pieces and soaked in cold water for 3 hours. Then the meat should be dried, salted, peppered and fried in a frying pan with vegetable oil. After this, transfer to a greased baking sheet, put homemade adjika, peeled and chopped onions into rings, and grated carrots on top of the pieces of rabbit meat. Add 300 ml of cold boiled water and place the baking sheet in an oven preheated to 160–180°C for 50 minutes, simmer the meat until cooked.

When wondering how to cook a rabbit in the oven, you can opt for an original casserole, which is sure to please even the pickiest gourmets. For it you will need: - 1 rabbit carcass; - 250-300 g of fresh lard; - 500 g of champignons; - 1-2 carrots; - 3-4 onions; - 200 g of hard cheese; - 2 eggs; - 200 ml of white dry wine; - vegetable oil; - basil; - ginger; - pepper; - salt.

The rabbit carcass should be washed and boiled in salted water for 2–2.5 hours. Then cool, carefully separate the meat from the bones and pass it through a meat grinder. You need to beat the eggs into the resulting minced meat, add ginger, basil, finely chopped onions, salt, pepper, pour in the wine and mix all the ingredients very well.

The champignons must be washed, peeled, cut into slices, salted, peppered and fried in a frying pan with vegetable oil.

Next, you need to place fresh lard cut into small cubes on the bottom of a greased heatproof dish, and cooked lard on top of it. minced meat, then fried champignons, and on top a layer of grated carrots. Place the casserole dish in an oven preheated to 200°C for half an hour. After this time, remove the casserole from the oven, sprinkle with grated cheese and bake for another 10–15 minutes.

Rabbit casserole is served hot. It should be sprinkled with finely chopped dill and parsley.

How to cook rabbit in sour cream

To cook a rabbit in the oven with sour cream, you need to take: - 1 rabbit carcass; - 100 g of fresh lard; - 1 tbsp. flour; - 400 ml broth; - 250 g sour cream; - 2 tbsp. fat; - 200 ml of 6% vinegar; - herbs; - bay leaf; - allspice; - salt; - ground black pepper.

Rabbit meat goes well with various herbs. Therefore, during cooking, it would be appropriate to add oregano, basil, thyme or any other herb to taste to the marinade or sauce.

You need to wash the rabbit carcass and cut it into large pieces, then rub it with a mixture of salt and pepper and pour in the marinade. To prepare it, you need to mix vinegar with 200 ml of cold boiled water. The marinated meat should be placed in a cool place for 15–20 hours.

After this time, you need to take out the marinated rabbit meat and stuff it with finely chopped lard. Then place in a greased heatproof dish and put in the oven for an hour and a half. While the rabbit pieces are baking, they should be watered with the resulting juice.

When the meat is ready, it must be transferred along with the fat into a saucepan, pour hot broth, add sour cream, bay leaf, salt, allspice peas and simmer for about 20 minutes. Flour should be diluted in 50 ml of chilled boiled water and poured into a saucepan with the rabbit. After this, you should simmer the sauce for some time until it thickens.

The rabbit should be served along with the resulting sauce, sprinkling the meat with finely chopped herbs.

You can try stewing pink salmon in the oven, which, like any fish, is considered a very dietary dish.

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

How to cook delicious rabbit?

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

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

How to butcher a rabbit?

Many housewives are afraid of the upcoming cutting of a rabbit. But in reality the process is simple and if available 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 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 become ideal solution For holiday menu, weeknight dinner or any other meal. To make the dish successful, you need to know some secrets.

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

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

Rabbit dishes - recipes

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

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

Stewed rabbit meat

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

Ingredients:

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

Preparation

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

Rabbit soup

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

Ingredients:

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

Preparation

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

Oven rabbit recipe

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

Ingredients:

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

Preparation

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

Roast rabbit

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

Ingredients:

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

Preparation

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

How to cook rabbit in a slow cooker?

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

Ingredients:

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

Preparation

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

Stewed rabbit

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

Ingredients:

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

Preparation

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