And you know that you can make a lot of incredibly tasty and original dishes from a rabbit. But the best is considered to be roast from a rabbit. The dish turns out to be incredibly juicy, gentle and will certainly become the main ornament of any table. Let's find out how to make a delicious and appetizing roast from a rabbit.
Roast bunny's recipe
Ingredients:
- sugar - 1 tbsp. a spoon;
- bulb - 2 pieces;
- rabbit carcass - 700 g;
- spice;
- butter melted - 50 g;
- potatoes - 5 pcs .;
- carrots - 2 pieces;
- fresh dill - to taste;
- vegetable oil - 0.5 tbsp. spoons;
- broth - 1,5 l;
- green apple - 0.5 pcs.
For sauce:
- sour cream - 2 tbsp. spoons;
- tomato paste - 1 tbsp. a spoon;
- broth - 250 ml;
- spice;
- raisins - 1 teaspoon.
Preparation
The carcass is well washed, chopped into large pieces, rubbing each with salt, pepper and sugar. Then leave the meat for 15 minutes to soak, and then fry it on warmed melted butter until a crispy brown. Bulb, carrots and potatoes are cleaned, rinsed and cut into small slices. Next, in one frying pan, lettuce the onions with carrots and herbs for 10 minutes, and on the other - the potatoes until half cooked. After that, take a deep sauté pan, lay out the meat and put half the vegetable roast. Fill broth and stew all together 40 minutes under the closed lid, adding as necessary liquid. To prepare the sauce mix sour cream with tomato paste, throw raisins, add salt, pepper and dilute a little broth. When the meat becomes soft, we spread the potatoes, the remaining vegetables and apple slices from above. Fill all sauce, cover with a lid and put the saucepan in a preheated oven. We bake a roast from a rabbit with potatoes, about 40-45 minutes, setting the temperature at 180 ° C.
Roast rabbit with pears in the oven
Ingredients:
- dry red wine - 400 ml;
- butter - 100 g;
- pear - 8 pieces;
- rabbit carcass - 2 pieces;
- cranberry or cowberry - 4 tbsp. spoons;
- juniper berries - to taste;
- spice.
Preparation
Cut the rabbit carcasses, process them, rub the meat with spices and fry them quickly in a frying pan with butter until it crusts. Then pour in the wine, put everything in a preheated oven to 200 ° C, throw the herbs and stew the fries for about 55 minutes. We cut the pears into quarters and together with cranberries add them to the meat at the very end. We prepare the dish for another 15 minutes, and serve it on the table with stewed cabbage.
Roast from a rabbit in a pot
Ingredients:
- rabbit - 600 g;
- fresh champignons - 200 g;
- potatoes - 5 pcs .;
- bulb - 2 pieces;
- garlic - 2 cloves;
- carrots - 1 piece;
- sour cream;
- fresh greens - to taste;
- spice.
Preparation
Potatoes are cleaned, cut into small bars and spread to the bottom of pots. Next, put the prepared meat, chopped slices, then the onion rings and mushrooms, chopped slices. Sprinkle all grated carrots, greens and garlic. Cover with the remaining potatoes, pour a third of water, add sour cream and bake roast from a rabbit with potatoes in the oven for about 1 hour.
Roast from a rabbit in a multivark
Ingredients:
- carcass rabbit - 2 kg;
- sour cream - 250 ml;
- bulb - 2 pieces;
- spice;
- lean oil.
Preparation
We prepare the rabbit by cutting the carcass into pieces. We clean and grind the onion. Then we pour a bowl of multivark oil, lay out the rabbit, turn on the "Bake" mode and fry the meat for about 40 minutes. This time, separately in the frying pan, we till the blanching of vegetables. Then we shift them to meat, season with spices, pour sour cream, diluted with a little water. Close the lid and cook the fry for 40 minutes, activating the "Quenching" program.