Rabbit with potatoes is a win-win tandem that can be used in cooking different dishes. Both components retain their taste in the course of long-term heat treatment, perfectly combined with spices, sauces and vegetables, quickly absorb odors, and from that the stew, roasts and soups decorate the daily and festive table.
Dishes of rabbit with potatoes - recipes
Rabbit with potatoes are the basis of a number of interesting dishes, which use techniques of putting out or baking in sauces with the addition of sour cream, wine, spices and herbs.
- Before the preparation, the rabbit is cut in portions, must be marinated and fried. Potatoes are added immediately or 30 minutes before the end of quenching.
- Incredibly festively looks like a rabbit stewed with potatoes in Sicilian. At the same time it is prepared simply: chunks of rabbit meat are lightly fried and stewed for 20 minutes in 500 ml of white wine. Add potatoes, rosemary, onions, carrots, capers, 250 ml of water and puff for another 30 minutes.
- Very delicious is a rabbit with potatoes in the oven. Slices of rabbit fried with onion and potatoes for 5 minutes, add 400 ml of sour cream, season and bake at 180 degrees 50 minutes.
How to cook a rabbit in an oven with a potato?
Rabbit in the oven in the sleeve with potatoes is the best option for those who cook the carcass for the first time. Sleeve protects dietary meat from drying, creating the effect of a steam bath. As a result, it languishes in its own juice and turns tender, and thanks to spices - fragrant. Potatoes add satiety and eliminate the search for additional side dishes.
Ingredients:
- rabbit - 1.2 kg;
- potatoes - 4 pcs .;
- oil - 40 ml;
- rosemary branch - 2 pieces;
- black ground pepper - 5 g;
- a clove of garlic - 4 pcs.
Preparation
- Marinate chunks in butter, garlic and spices for an hour.
- Lay meat and potato slices in a sleeve.
- Bake at 160 degrees for 2 hours.
- To roast the baked rabbit with potatoes, cut the sleeve 10 minutes before the end.
How to extinguish a rabbit with a potato?
A rabbit stewed in sour cream and potatoes is ideal for everyday home meals. The dish is prepared easily and, even taking into account the minimum food composition, it turns out to be satisfying and not heavy for the stomach. The rabbit does not even need to pickle: sour cream, in the process of extinguishing, soften the fibers of meat, and unpretentious seasonings will fill it with aromas.
Ingredients :
- rabbit - 650 g;
- potatoes - 4 pcs .;
- onion - 2 pieces;
- sour cream - 350 ml;
- boiling water - 200 ml;
- dried basil - 10 g;
- black ground pepper - 5 g;
- oil - 60 ml.
Preparation
- Fried pieces of rabbit combine with potatoes, onions, spices, sour cream and boiling water.
- Rabbit in sour cream and potatoes stewed under the lid for an hour.
Roast rabbit with potatoes
Roast from a rabbit with potatoes in the oven - one of the traditional lunch dishes, loved by the housewives for the simplicity and excellent result. The peculiarity is in the cooking technique: meat and vegetables are roasted to rouge and tinned in a minimum amount of broth, which allows the components to be nourished with juices, and it turns out to be baked and not watered.
Ingredients:
- rabbit - 750 g;
- potatoes - 4 pcs .;
- carrots - 2 pieces;
- onion - 2 pieces;
- oil - 40 g;
- broth - 500 ml;
- tomato paste - 20 g;
- sour cream - 40 g;
- greens - 40 g.
Preparation
- Fry the pieces of the rabbit until red.
- Separately potassh potatoes, onions, carrots and greens.
- All combine, add broth, sour cream, pasta and bake at 180 degrees 90 minutes.
Stew of rabbit with potatoes
Stew with a rabbit and potatoes is a decaying meat, juicy vegetables and a sauce that binds everything together. Thus the sauce should be dense, fragrant and not interrupt components. Traditionally, white wine is used to extinguish the rabbit, which emphasizes the delicate texture of rabbit and, during cooking, quickly compensates for lost moisture.
Ingredients :
- rabbit - 1,5 kg;
- potatoes - 6 pcs .;
- wine - 300 ml;
- broth - 800 ml;
- flour - 60 g;
- carrots - 1 piece;
- onion - 2 pieces;
- oil - 80 ml;
- black peppercorns - 8 pcs .;
- bay leaves - 2 pcs .;
- a clove of garlic - 5 pcs .;
- tomato paste - 70 g.
Preparation
- Roll the pieces of the rabbit in flour and fry.
- Add the potatoes, onions and carrots and fry for another 10 minutes.
- Enter the wine, broth, pasta, spices and spices.
- Rabbit with potatoes is languishing under the lid for 2 hours.
Rabbit with mushrooms and potatoes in the oven
Rabbit with mushrooms and potatoes is a classic combination that best reveals the palatability in baking in the oven. This is a wonderful Sunday dish, where you can not spend energy on cooking, and lay out the rabbit, potatoes and mushrooms on a baking sheet, sprinkle everything with wine and butter, and after an hour to enjoy a family dinner.
Ingredients:
- rabbit - 1 kg;
- champignons - 300 g;
- potatoes - 5 pcs .;
- carrots - 4 pcs .;
- hot pepper - 2 pcs .;
- salt - 20 g;
- a branch of rosemary - 1 piece;
- oil - 60 ml;
- wine - 250 ml.
Preparation
- Marinate the rabbit in salt for 15 minutes.
- Put on the baking sheet mushrooms, potatoes, peppers and carrots. From above - meat.
- Add rosemary, wine and butter.
- Bake under foil at 180 degrees for 60 minutes.
Pie with a rabbit and a potato
In pursuit of fashion trends, many culinary people forget about native Russian dishes, which is a kurik with a rabbit and a potato . It is a nutritious and delicious pie, where the layers of the filling are combined and with each other, and with a dough. To make the kurik juicy and soft, only raw ingredients are used as fillings.
Ingredients:
- rabbit (flesh) - 600 g;
- potatoes - 3 pcs .;
- onion - 2 pieces;
- oil - 150 g;
- egg - 2 pieces;
- flour - 950 g;
- water 120 ml.
Preparation
- Mix butter, water, eggs and flour.
- Roll out into two uneven layers.
- On a larger - lay out the stuffing: rabbit, onions, potatoes.
- Cover with a second layer of dough and bake at 180 degrees for 50 minutes.
Rabbit soup with potatoes
Basically, the recipe of a rabbit with a potato is associated with second courses. Although these same ingredients are suitable for cooking soups. Thanks to the lean rabbit, they are light and low-calorie, so they are diversified diet menu, adding for greater satiety vegetables, pasta or, as in this version, oat flakes.
Ingredients
- rabbit - 350 g;
- celery - 100 g;
- potatoes - 3 pcs .;
- carrots - 1 piece;
- a clove of garlic - 2 pieces;
- oatmeal - 80 g;
- a stem of leeks - 1 piece;
- water - 3 liters.
Preparation
- Cook the rabbit with celery and garlic.
- Separate the meat from the bones, broth the broth.
- Put meat and potatoes in broth.
- After 5 minutes, add carrots, leeks and cereal.
- After 10 remove from the plate.
Fried rabbit with potatoes
Rabbit with potatoes in a frying pan is a worthy alternative to the option baked in the oven. The dish turns out juicy, ruddy, aromatic, tasty, and wins at the last speed of cooking. The only inconvenience - the rabbit requires more time, so the ingredients are fried in different frying pans and only then join together.
Ingredients :
- rabbit - 450 g;
- potatoes - 5 pcs .;
- water - 200 ml;
- oil - 100 ml;
- soy sauce - 60 ml;
- ground pepper - 5 g;
- flour - 60 g.
Preparation
- Rub the pieces of rabbit with pepper, roll in flour and fry for 10 minutes.
- Separately fry the potatoes.
- Add to meat, water, soy sauce, spices and simmer for 20 minutes.
- Put the potatoes.
- Rabbit fried with potatoes is cooked with tubers for 5 minutes and is served to the table.
Rabbit in a pot with potatoes
A rabbit in pots with potatoes and sour cream is an interpretation of the Russian dish from the oven. The modern version is not worse than the old one: the oven provides for a uniform warming, the pot holds the heat perfectly, and the sour cream sauce softens the meat. As a result, the food turns out juicy, baked and colorful in appearance, as served in the same bowl.
Ingredients:
- rabbit - 1 kg;
- potatoes - 500 g;
- carrots - 3 pieces;
- onion - 4 pieces;
- sour cream - 600 g;
- a clove of garlic - 5 pcs .;
- water - 300 ml.
Preparation
- Fry pieces of pulp.
- Spread the pots along with potatoes, garlic, onions and carrots.
- Add sour cream and water.
- Bake at 180 degrees for one hour.
Rabbit stewed with potatoes in kazan
A rabbit in a pot of potatoes is a dish in which special attention is paid to the choice of dishes. So, true gourmets prefer to rub the rabbit exclusively in cauldron, because its thick-walled walls protect the meat from burning, which is an important point in the quenching technique, which excludes the mixing of foods during cooking.
Ingredients :
- rabbit - 700 g;
- mixture of spices - 10 g;
- orange juice - 120 ml;
- potatoes - 6 pcs .;
- onion - 3 pieces;
- water - 300 ml;
- tomato paste - 140 g;
- oil - 100 ml.
Preparation
- Marinate the pieces of the rabbit in spices and juice for 2 hours.
- Fry in the cauldron for 10 minutes.
- Add onions and potatoes.
- After 5 minutes, add the tomato paste, water and cook for 50 minutes.
How to cook a rabbit with potatoes in a multivariate?
A rabbit stewed with potatoes in a multivariate refers to dishes prepared without worries and hassle. This is the case when you do not have to stand by the stove, but you can trust the modern gadget, brown the rabbit in the "Bake" mode and, having set the "Quenching" mode for 2 hours, break off in an hour to throw the potatoes.
Ingredients:
- rabbit - 450 g;
- potatoes - 4 pcs .;
- sour cream - 300 g;
- flour - 40 g;
- water 250 ml;
- a clove of garlic - 2 pieces;
- oil - 60 ml.
Preparation
- Fry the rabbit in "Baking" for 20 minutes.
- Add sour cream with water, flour and garlic.
- Cook for an hour.
- Put the potatoes and simmer for another hour.