Rabbit stewed in broth, wine or dairy products is a classic of French cuisine, which eventually gained popularity outside of the homeland, spreading in those parts of Europe where hunting for eared animals was part of the fishery. This technology allows you to perfectly prepare the dry meat of both wild and farm animals, making it juicy.
Rabbit stewed in the oven
Slow baking in the oven at not too high temperatures allows splitting the protein of meat fibers as efficiently as possible. That's why, having spent enough time in the Kazanka, the rabbit stew leaves easily from the bone, melts in the mouth and is saturated with the flavors of all the additives with which you will season it.
Ingredients:
- gutted carcasses - 2 pcs .;
- dry mustard - 2 tsp;
- flour - 20 g;
- olive oil - 15 ml;
- onion - 170 g;
- stalks of celery - 2 pcs .;
- twigs of thyme - 2 pcs .;
- broth (chicken or beef) - 1.2 liters.
Preparation
- A stewed rabbit, the recipe of which begins with roasting pieces of carcass, turns rosy and preserves the crust even after longing.
- Divide the carcasses along the joints and roll in a mixture of mustard, flour and a pinch of salt.
- Rinse the pieces in the preheated oil.
- To the game send the diced vegetables, twigs of thyme, allow the mixture to stand on the fire for a couple of minutes and fill with liquid.
- 45 minutes in the oven at 160 degrees and you can take a sample.
Rabbit stewed in cream
Considering the fact that cream is a product incredibly popular in the homeland of the recipe - in France, it was the Germans who first began to sweat the game in them. This variation is no exception: a rabbit stewed with prunes on a milk basis is obtained even more tenderly due to the fat content of the latter.
Ingredients:
- divided carcasses - 2 pieces;
- butter - 40 g;
- flour - 2 tbsp. spoons;
- water 250 ml;
- onions - 1 pc .;
- a handful of prunes;
- a peel of one lemon;
- laurel leaves - 3 pieces;
- capers - 2 tbsp. spoons;
- lemon juice - 40 ml;
- cream - 200 ml.
Preparation
- After letting onion semirings, put to them pieces of prunes and boneless in flour and salt meat.
- As soon as the components change their color to golden, put the remaining ingredients from the list and fill them with liquid.
- Tomite the dish at 180 degrees from one and a half to two hours, until the flesh begins to move away from the bone.
Rabbit stewed in tomato sauce
As the main gastronomic rivals of the French, the Italians could never miss such a delicacy. Stewed rabbits were actively started in Sicily, using a mixture of tomatoes, herbs, olives and broth at the base.
Ingredients:
- rabbit - 2 pieces;
- garlic - 4 teeth;
- olive oil - 45 ml;
- carrots - 200 g;
- a stalk of celery - 1 piece;
- onion - 150 g;
- branches of rosemary and thyme - 3 pcs .;
- water 450 ml;
- tomatoes in its own juice - 400 g;
- olives - 100 g.
Preparation
- Before you cook a rabbit stew, cut it into pieces over the joints. Season and fry until tender.
- To the pulp, send diced vegetables, fragrant herbs, pour in liquids and sprinkle randomly sliced olives.
- A rabbit stew is cooked at 170 degrees for two hours.
Rabbit stewed with vegetables
A great way to saturate the dish with fragrance is to add another French invention to it - a garnish bouquet. It can be collected from any fresh herbs: thyme, laurel, rosemary, parsley roots and other, and put in dishes that are prepared long and slowly.
Ingredients:
- rabbit - 1 piece;
- onions - 250 g;
- young carrots - 250 g;
- juniper berries - 4 pieces;
- potatoes - 400 g;
- tomatoes - 400 g;
- green string beans - 200 g;
- bouquet of garnishes - 1 pc.
Preparation
- Before you cook a stewed rabbit, cut it into chunks.
- Arrange the large chopped vegetables in the preheated oil and put meat to them. Put the beans, tomatoes, herbs, juniper and pour it with water so that it covers.
- After baking, leave the brazier in the oven at 190 degrees, the stewed rabbit with carrots and onions will be ready in 40 minutes.
Rabbit stewed in wine
Game is primarily a food of hunters, who are known for their unbiased attitude towards cooking. This food is full of flavors, but it retains a simple recipe and is based on basic combinations of products. Rabbit stewed, the recipe of which is described below, clearly describes this principle.
Ingredients:
- dried ceps - 30 g;
- garlic - 2 heads;
- a mixture of fresh forest mushrooms - 750 g;
- rabbit - 1 piece;
- chicken broth - 600 ml.
Preparation
- Pre-soak the mushrooms and keep all the liquid.
- Fresh mushrooms cut into large pieces and brown with pieces of game. Put the half-cut heads of garlic, pour in liquid.
- A delicious stewed rabbit should be cooked at 170 degrees an hour and a half.
Rabbit stewed in a multivark
If you have a multivarker at your disposal, it can quite replace a long longing in the oven and save you from the hassle of controlling the cooking process and washing the used utensils. A minimum of manipulations and a nutritious dish will be on the plate.
Ingredients:
- the divided rabbit - 1 piece;
- mushrooms - 350 g;
- onion - 150 g;
- garlic - 2 teeth;
- handful of pine nuts;
- Mustard seeds - 1 teaspoon;
- butter - 60 g;
- sour cream - 200 g;
- olive oil - 20 ml;
- white wine - 350 ml;
- laurel leaves - 3 pieces;
- starch - 1 teaspoon.
Preparation
- Right in the bowl, save the vegetables and mushrooms, put the flesh to them and pour in the wine. Sprinkle with starch, stir.
- Pour in about half a liter of water, mustard and sour cream. A rabbit stewed in sour cream with mushrooms is cooked in "Soup" mode before the signal. Serve with pine nuts.
Rabbit stewed in milk
A popular way to make dietary meat is juicier and softer - to protect it in fatty milk. On the way out, you will not only get a juicy pulp that will easily leave the bone, but a thick sauce to it, which can be served separately or immediately poured a dish with a garnish.
Ingredients:
- cut carcass - 1 piece;
- bacon - 4 slices;
- shallot - 300 g;
- water 60 ml;
- Dijon mustard - 60 g;
- milk - 150 ml;
- a handful of fresh parsley.
Preparation
- Melt the fat from the bacon on the "Bake", use it to passot the scoop. Add to the fry pieces of game and allow them to brown.
- Fill the liquid in the bowl, put the mustard and simmer on the "Soup" before the signal. A rabbit stewed in milk in a multivarquet is served with chopped parsley.
Rabbit stewed with potatoes in kazan
A stunning recipe for a recipe, able to feed a huge company with plenty, tasty and absolutely without hassle. Potatoes and fresh game will ideally turn out on coals, if you choose the right cauldron: it is large enough and thick-walled for keeping and even distribution of heat.
Ingredients:
- rabbit - 1 piece;
- garlic - 3 teeth;
- leek (white part) - 3 pieces;
- bacon - 40 g;
- laurel leaves - 2 pieces;
- water - 2 l;
- twigs of parsley, thyme - 8 pieces;
- potatoes - 1.2 kg.
Preparation
- Together, quickly fry leeks, bacon, garlic and pieces of game until the latter seize.
- Put laurel, herbs and large cubes of potatoes. Pour all the water and season.
- A rabbit stewed with potatoes languishes under the lid for at least an hour and a half or until it begins to move away from the bone.