We offer you the best recipes for cooking stewed rabbit. This dish will not leave indifferent even the most demanding and fastidious gourmets and impress with its delicious and delicate taste and amazing aroma.
Rabbit stewed in sour cream with vegetables in a multivark
Ingredients:
- carcass rabbit - 1.5-2 kg;
- sour cream - 210 ml;
- milk - 130 ml;
- water 190 ml;
- onion - 300 g;
- carrots - 300 g;
- parsley root - 90 g;
- garlic - 3-5 denticles;
- flour - 35 g;
- rosemary - 1 branch;
- greens of parsley, basil - to taste;
- laurel leaves - 2-3 pieces;
- peas of sweet pepper - 3-4 pcs .;
- a ground mixture of peppers - to taste;
- vegetable oil;
- salt.
Preparation
The carcass of the rabbit is washed, cut into pieces and soaked for seven to eight hours in clean water (if the rabbit is young), and in acidified wine or apple cider vinegar, if you caught a more mature individual. The lighter the pinkish shade of meat, the younger it is.
When the time for soaking the meat comes to an end, we prepare the vegetables. We clean onions, carrots, root parsley and grind everything in any convenient way. Purified garlic and greens, too, we chop.
After adjusting the multivark to the "Baking" or "Frying" mode, fry in it carrots, parsley root, onion and garlic for fifteen minutes, first splashing some vegetable oil. Then temporarily take the vegetables in a bowl, and in the capacity of the device add another oil and fry until beautiful ruddiness pieces of rabbit, previously dried from water with a paper towel or napkins. Now return to the meat fried vegetables and pour the sauce. For its preparation mix sour cream, milk, flour, salt and ground mixture of peppers.
If desired, we add a little more hot water to the dish, as well as throw peas of sweet pepper, a branch of rosemary and laurel leaves. We'll wait until the content of the multivark boils, and change the mode of the device to "Quenching". We cook the dish for two hours. Fifteen minutes before the end of the cooking process, we throw chopped greens.
The recipe for a rabbit stewed with potatoes
Ingredients:
- rabbit meat - 0.9 kg;
- potato tubers - 1.5 kg;
- carrots - 150 g;
- tomatoes canned in their own juice - 650 g;
- onion - 250 g;
- a mixture of Italian herbs - to taste;
- parsley and basil greens - to taste;
- laurel leaves - 2 pieces;
- a ground mixture of peppers - to taste;
- vegetable oil;
- milk serum;
- salt.
Preparation
Rabbit meat is washed and soaked for several hours in milk whey. Then we take it out, rub it dry with paper towels, cut it into portions and brown it in vegetable oil to a saturated crust on all sides in a cauldron or deep saucepan with a thick bottom.
While meat is fried, we clean carrots and onions and cut into strips. We put vegetables to ruddy meat and also lightly fry. Now add the tomatoes, salt, a mixture of Italian herbs, a ground mixture of peppers preserved in their own juice and fry for another five minutes. Then throw the peeled and sliced coarse potatoes and pour in the hot water so that it completely covers the contents. Prepare the dish under the lid for an hour on a moderate fire. At the end of cooking, we throw leaves of laurel and chopped greens.
Rabbit stewed in wine
Ingredients:
- carcass rabbit - 1.5 kg;
- wine red dry - 350 ml;
- fresh tomatoes - 2 pcs .;
- shallot onion - 150 g;
- garlic - 2 cloves;
- butter - 55 g;
- olive oil - 55 ml;
- wheat flour - 110 g;
- ground black pepper - to taste;
- laurel leaves - to taste;
- cinnamon - to taste;
- Dried basil - to taste;
- oregano - to taste;
- nutmeg - to taste;
- salt.
Preparation
Carcass rabbit if necessary soak, wipe dry and cut into pieces. We pour them in flour, fry them with a mixture of olive oil and butter until browning in a cauldron or deep saucepan.
Add the peeled shallots, or chopped onions, chopped garlic. Also, we put diced tomatoes, previously scalding them with boiling water and removing the skin.
Season the dish with salt, add pepper, dried basil, oregano, laurel leaves and pour in the dry red wine. Warm up to a boil, boil for ten minutes or until the alcohol evaporates, cover it with a lid and cook for a moderate fire for an hour and a half.
Dish periodically stir during cooking and, if necessary, pour very little hot water. At the end of cooking, throw a pinch of cinnamon and nutmeg and if necessary, we also add salt.