Rabbit meat, known for its low calorie content, is a real test for any novice cook, since without proper skill it is rather difficult to cook so that it remains soft and juicy. Assistant in the latter will be a long quenching with fat cream or sour cream in the multivark.
Rabbit, stewed with potatoes in the multivark
The flesh of the rabbit perfectly matches with herbs with a pronounced aroma and taste, like tarragon, which will become the key in the taste composition of the following dishes.
Ingredients:
- rabbit - 1,8 kg;
- flour - 35 g;
- vegetable oil - 30 ml;
- butter - 45 g;
- vinegar - 25 ml;
- garlic - 4 teeth;
- potato tubers - 170 g;
- dry white wine - 150 ml;
- chicken broth - 175 ml;
- sour cream - 75 ml;
- Dried tarragon - 1 teaspoon;
- Dijon mustard - 35 g.
Preparation
Season the carcass of the rabbit and brown it in the abundance of butter in the "Bake" mode. As soon as the meat grasps, put it on a separate dish, and instead of the rabbit, place small potato slices in the bowl. Give them to fry and then add the contents of the device with garlic and vinegar passed through the press. Return the rabbit to the potatoes, pour in the wine and allow 2/3 of the liquid to evaporate. Combine the broth with sour cream, mustard and tarragon, pour this sauce of rabbit with potatoes and switch to "Quenching". A rabbit stewed with vegetables in a multivarquet will be ready after 50 minutes.
The recipe for a stewed rabbit in sour cream with vegetables in a multi-
Ingredients:
- carrots - 130 g;
- a stalk of celery;
- shallots - 80 g;
- garlic - 4 teeth;
- olive oil - 35 ml;
- butter - 40 g;
- rabbit (legs, thighs) - 1.2 kg;
- Calvados - 75 ml;
- apple cider - 240 ml;
- sour cream - 135 ml;
- cream - 65 ml;
- a branch of thyme;
- laurel leaves - 2 pcs.
Preparation
In the bowl of the device, heat both oils and use them to roast a rabbit. As soon as the meat gets brown, add carrot and celery cubes together with small shallots. Allow the vegetables to fry for a few minutes, then add the contents of the bowl with garlic teeth passed through the press, and switch to "Quenching". Send the leaves of the laurel, with a twig of thyme and sea salt, into the bowl, pour everything with Calvados and cider, then leave for 10 minutes. Add cream to the contents of the bowl, close the lid and leave the dish for 40 minutes. In the final, fill the contents of the multivark with sour cream.