Rabbit with champignons in a slow cooker. Stewed rabbit with mushrooms

Family and relationships 20.01.2024

Family and relationships

Rabbit meat... I have very different attitudes towards it. Let’s not talk about sad things, however, because a most exciting journey awaits us with the participation of the most delicate type of meat, the most healthy in all respects and, I’m not afraid of this word, the most delicious.

There are as many ways to cook rabbit as there are other types of meat. But I definitely like this recipe that I’m going to offer you more than others.

Firstly, everything is useful, because... In addition to rabbit meat, I suggest adding equally healthy vegetables. They will add charm to the entire dish. Secondly, the meat turns out so tender and juicy that you forget about everything else.

Well, another main argument in favor of rabbit in a slow cooker is the ease of cooking. After all, this whole story will be continued by the multicooker, my reliable assistant in all culinary matters.

This recipe is not for the Lenten table, of course, but you’re not fasting if you’re reading these lines? So let’s cook together a dish that I once cooked for my family.

Cooking time: 30 minutes, it all also depends on the voltage in the network, and on the brand of the multicooker - 10-15 minutes for preparation for the process and 15 minutes for the process itself (if I had thrown everything together, and not been tricky, then everything would have been done in 10 minutes OK…

Complexity: below the average

Ingredients:

leek – 50 g

oil - for frying

Preparation

It’s rare, but in the store where I often go there is rabbit meat. There is no doubt, because the taste of the meat is excellent. After washing it thoroughly and separating it from the bone, I chopped it finely.

Then I peeled the garlic. I chopped it up and first fried it lightly in oil, and then added pieces of rabbit meat. Stir with a spatula to prevent it from burning. Our task is to simmer it slightly by turning on the “Frying” mode.

Cheese is an important component. You don’t need a lot of it, because I prepared it just to sprinkle it on top. Grate on a coarse grater. Although I regretted that I didn’t do it in a small way. Why? I'll tell you later.

Next, I chopped clean mushrooms. I didn’t make larger cuts because the champignons weren’t what I thought they would be. But mushrooms are mushrooms in Africa too!

After which I chopped all the vegetables in the recipe. If you don’t see something in your pantry, you can replace the ingredients. For example, if there is no celery, add carrots. Or if you don’t have zucchini, take eggplant. And the leek can be replaced with another one, your choice.

Well, the time has come when vegetables can be added to the multicooker bowl. First I put in the zucchini.

Then I added everything else, cutting the tomatoes a little at the end, which added flavor and color.
At the end, pour in the boiled pieces of mushrooms, simmer everything, closing the lid in the “Stew” mode for literally 5 minutes. However, I later regretted that I did not add sour cream or cream. But it was delicious anyway. Oh, and I forgot to add cheese - I sprinkled it on the finished dish in a plate, but it should have been in the slow cooker. And finally, about 5 minutes before turning off, add salt and pepper to taste.

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Step 1: prepare the rabbit.

We take a cleaned rabbit carcass, remove the heart, lungs, kidneys, stomach, navel and rinse it under cold running water to remove blood and any other contaminants. Afterwards, we dip the carcass with paper kitchen towels to remove excess moisture, place it on a cutting board and chop it with a hatchet into smaller pieces (9 - 10 centimeters). Leave the cuts on the cutting board and immediately proceed to the next step.

Step 2: fry the rabbit.

Turn the stove on to medium level and place a deep frying pan with 50 milliliters of vegetable oil on it. When the fat is hot, carefully place the rabbit pieces into it and fry them until golden brown, almost dark brown. Periodically, using a kitchen spatula to help you, turn the rabbit meat from side to side for more even frying.

Step 3: prepare vegetables and herbs.

We don’t waste time in vain; while the rabbit is roasting, we prepare the vegetables and herbs. Using a kitchen knife, peel the onion and cut off the rhizome from each mushroom. We rinse them from sand under cold running water along with parsley sprigs. Dry the onions and champignons with paper towels, simply shake the greens over the sink, getting rid of excess liquid. Then, one by one, place them on a cutting board and cut the mushrooms into layers up to 5 millimeters thick.

Onion mode in half rings up to 6 - 7 millimeters thick.

Simply chop the parsley finely and place the slices on separate deep plates.

Step 4: sauté onions and mushrooms.

When the rabbit meat acquires the desired ruddy color, transfer it to a separate deep plate, and throw onion half rings into a heated frying pan and simmer them for 2 - 3 minutes until transparent and lightly golden brown. Then add the mushrooms to the onion and simmer them together, stirring until the champignons give a lot of juice, this will happen in about 5 - 7 minutes.

Step 5: bring the dish to full readiness.

After the vegetables have released their juice, add the fried rabbit to the frying pan, pour in 250 milliliters of clean water, add 1 tablespoon of vegetable seasoning, salt to taste, ground black pepper and bring the liquid to a boil. After boiling, reduce the stove temperature to the lowest level, cover the pan with a lid and simmer the rabbit with mushrooms 20 minutes. During this time, mix 250 milliliters of sour cream and 1 - 1.5 tablespoons of wheat flour in a deep plate.

After the required time has passed, we taste the sauce, if necessary, add more salt, spices and pour a mixture of sour cream and flour into the pan. Cover the container with a lid again and continue to simmer the rabbit for some more time. 10 - 15 minutes. During this time, the meat will soften and the sauce will become thicker. Then turn off the stove, let the meat brew under the closed lid for another 5 - 7 minutes, then we arrange the pieces of rabbit and mushrooms on plates, serve the meat with any side dish you like, sprinkle each portion of the luxurious dish with chopped parsley and serve the aromatic dish to the table.

Step 6: serve the rabbit stewed with mushrooms.

Stewed rabbit with mushrooms is served hot as a second main course. You can serve this delicacy with any boiled cereals, pasta, vegetable purees, salads, rice, or whatever your heart desires. Since the rabbit was stewed in sour cream, delicate white wines such as “Condrieu” or “Châteauneuf-du-Pape” are ideal for it, and for gourmets who prefer non-alcoholic drinks, you can offer juices from sweet grape varieties. Enjoy!

Bon appetit!

The set of spices indicated in this recipe can be supplemented with such spices as ground bay leaf, fresh garlic or garlic powder, ground white pepper, allspice, mint, suneli hops, and these are just a few of their possible options.

If desired, instead of water, you can use any meat broth, vegetable broth or white semi-dry wine. You can also dissolve a regular bouillon cube in 250 milliliters of clean water.

Instead of a frying pan, you can use a cast iron cauldron or a non-stick pan with a thick bottom.

Instead of sour cream, you can use medium-thick cream.

Instead of vegetable oil, you can use butter; it will give the finished dish a more delicate flavor.

Everyone knows that a rabbit is not only valuable fur, but also 3-4 kilograms of dietary meat. The meat, however, smells great of this same rabbit, so many different tricks and delicious sauces have been invented for preparing rabbit meat. Today we will cook rabbit in wine in a slow cooker. Let's add onions, carrots, mushrooms, definitely garlic and fragrant herbs - oregano.

We will need:

rabbit - 1 carcass,
dry red wine - 1 glass,
champignon mushrooms - 400 grams,
carrots - 2 pieces,
onion - 1 piece,
flour - 100 grams,
sunflower oil -60 grams,
chicken broth cube,
garlic - 2 cloves,
bay leaf - 2 pieces,
oregano - ½ teaspoon,
parsley,
salt pepper.

Method for cooking rabbit in a slow cooker

We wash the rabbit into portions, rinse it well and put it in a deep bowl with water, add a little vinegar and soak the blood for 30 minutes. Drain the water.

Peel the garlic, onions and carrots. Finely chop the onion and carrot into rings. Add wine, onions, carrots to the bowl with the rabbit and put the meat in the refrigerator overnight.

The next day we take it out of the marinade, put it in a colander and leave it to dry a little.

Salt and pepper the meat, roll in flour.

I’ll share a little trick on how to easily roll anything in flour without getting your hands dirty. Let's use a large plastic container (I use an ice cream container weighing a kilogram for this purpose). Pour flour, put pieces of fish, meat, vegetables, whatever into it. Close the lid tightly and shake well several times. Done, pick up the pieces with a fork and lay them out for frying.

Turn on the slow cooker to the “Baking” mode and fry the rabbit on both sides until it acquires a beautiful golden color.

Peel fresh mushrooms and cut large ones in half. Along with fresh ones, you can also use whole canned mushrooms. They are already ready and do not need additional processing. We put them in the pan with the rabbit literally a few minutes before they are ready.

In the oil where the rabbit was fried, fry two finely chopped cloves of garlic. Add meat, bay leaf, pepper, oregano, chicken broth cube, as well as the wine with onions and carrots in which it was marinated. If there is not enough liquid and it does not cover the rabbit, add a little water. Cook for 5 minutes over high heat, skimming off the foam. Then switch the program from “Baking” to “Stewing”, set the time to 1 hour.

After 45 minutes, open the lid of the multicooker, add the mushrooms to the meat and cook until tender without a lid for another 15 minutes to thicken the gravy.

Our rabbit in wine is ready!

Rabbit meat is incredibly tender, tasty and juicy. In terms of fat content, it is the same as chicken, but in terms of satiety and softness, it is superior to poultry meat.

We will tell you how to cook rabbit in a slow cooker.

In a slow cooker, there is little chance that the dish will not finish baking or will burn. At the exit you will find amazingly soft and tender meat with a light crispy crust.

Required ingredients:

one rabbit carcass;
spices to taste;
mayonnaise - 50 gr.;
salt - 12 gr.

Cooking method:

Divide the gutted rabbit into two parts.
In a separate bowl, combine mayonnaise, salt and seasonings. Mix all.
Coat the meat with this mixture on all sides.
Place the prepared rabbit halves in a slow cooker.
In the menu, click on the “Baking” item.
Cook for 20 minutes on each side so that the meat gets an even golden brown crust.
Now switch the kitchen appliances to the “Stew” mode and set the timer for 2 hours.
The result is a tender, ruddy dish.

Stewed rabbit with potatoes

Rabbit meat looks best with potatoes. Try to repeat this dish.

You will need:

two bay leaves;
one rabbit;
one carrot;
potatoes - 0.5 kg;
a bunch of fresh herbs;
two onions;
black pepper;
other spices to your taste.

Step-by-step instruction:

Cut the carcass into portioned cubes.
Grind the peeled carrots using a grater.
We remove the husks from the bulbs and finely chop them.
Remove the skin from the potatoes, rinse the tubers under running water, and chop into small pieces.
Fry the pieces of meat by turning on the “Frying” program for 10 minutes.
From time to time the cubes need to be turned over with a wooden spatula.
After 7 minutes, add the chopped vegetables, add oil and cook until the end.
As soon as the frying program ends, add potatoes to the bowl and add spices.
We continue cooking in the “Stew” mode. Time - 1 hour.
When there are a few minutes left until the end, add chopped herbs. The rabbit with potatoes is ready.

Recipe for cooking in sour cream

Sour cream gives the meat even greater softness and richness. The pieces in sour cream just melt in your mouth.

Grocery list:

two cloves of garlic;
rabbit meat - 0.5 kg;
a pinch of ground black pepper;
a piece of butter;
one carrot;
sour cream - 0.3 kg;
vegetable oil - 30 ml;
salt to taste;
one onion;
green dill to taste.

How to cook delicious rabbit:

The rabbit must be chopped into portion-sized cubes.
Combine vegetable oil and butter in a multicooker bowl.
Turn on the “Frying” mode.
As soon as the butter has melted, place the pieces of meat there and fry them for 20 minutes from both barrels.
Place the browned rabbit on a separate plate.
Chop the peeled onion into half rings.
Process the carrots in a grater.
Pour in the vegetables and sauté in the slow cooker at the same setting.
After 10 minutes, transfer the meat to the onions and carrots and cook in the “Stew” program for 40 minutes.
At this time, crush the garlic under pressure.
Finely chop the washed dill.
Combine these two ingredients with sour cream.
Then add pepper and salt.
After 40 minutes have passed, pour sour cream sauce over the dish and cook for another half hour.

With added mushrooms

Basic ingredients:

champignons - 180 gr.;
five potatoes;
one bay leaf;
rabbit - 0.6 kg;
sunflower oil - 50 ml;
salt - 12 g;
one carrot;
one onion.

Cooking option:

We cut the meat into small pieces. It is best to take the pulp.
We process the vegetables in the standard way and chop them with a knife.
Chop the peeled mushrooms into slices.
Combine pieces of rabbit meat with onions and carrots in a slow cooker, pour vegetable oil over everything.
Sauté for 20 minutes.
Add chopped potatoes and mushrooms.
Pour water so that it covers the food.
Add bulk ingredients and bay leaves.
Press the “Extinguishing” button and wait an hour and a half.
The delicacy can be served with herbs or sour cream sauce.

In wine sauce

This sauce gives an ordinary rustic dish a unique aroma and sophistication. A rabbit dish will gain a strong position at any table.

Recipe Ingredients:

rabbit carcass - 2 kg;
celery stalk;
red wine - 0.2 l;
two onions;
dry basil or thyme.

Cooking instructions:

Divide the carcass into portions.
Place in a slow cooker and cook the meat in the “Fry” mode in vegetable oil.
After 15 minutes, add chopped white onion.
As soon as the meat and onions have acquired a golden hue, fill them with water and add seasonings.
Simmer for half an hour.
Add red wine and basil, cut into small pieces, to the slow cooker.
Cook by turning on the “Stew” program for another 30 minutes.

Roast in a slow cooker

carrots - 1 pc.;

three cloves of garlic;

one rabbit carcass;

onion - 1 pc.;

olive oil - 17 ml;

pepper and salt - to taste.

Option for preparing aromatic roast:

Treat the meat with a mixture of black pepper and salt.
Pass the peeled carrot root through a coarse grater.
Finely chop the onion.
Place the rabbit pieces into a multicooker bowl, pre-coated with oil, and cook for 40 minutes in the “Baking” mode.
At this time, saute the vegetables in a frying pan and add to the main ingredient in the slow cooker.
Pour in the remaining spices, add sour cream and pour a small amount of water.
As soon as the kitchen appliance beeps about the end of the program, sprinkle the dish with chopped garlic and add herbs if desired. Bon appetit!

pitted prunes - 0.1 kg;

salt - 10 g;

sour cream - 50 gr.;

ground pepper to taste;

ketchup - 40 gr.

Step-by-step preparation:

Cut the meat into small cubes.
Fold their multicooker, select the “Frying” item in the program menu. Cook the meat for half an hour, turning it over to the other side from time to time.
Cut the carrots into strips and the onions into small cubes.
Add them to the rabbit meat and fry for about 10 minutes.
Pour in ketchup, sour cream, add all the spices and salt, add mustard.
Set the device to the “Extinguishing” mode and cook for an hour and a half.
30 minutes before the multicooker makes a characteristic sound, add prunes.

In our selection you will find the best recipes to prepare a wonderful dinner. Rabbit in a slow cooker - simple and quick.

Rabbit in a slow cooker is a pleasant holiday dish with a divine aroma and taste. It can be prepared in different ways, for example, stewed in cream, wine, tomato sauce or with vegetables, in any case the food will be rich, bright, tender, satisfying, practically dietary and, what is quite important, perfectly digestible!

Rabbit (fresh carcass without skin and entrails) 1 carcass (weight 1 kilogram 500 grams)
Sour cream 200–250 milliliters
Vegetable oil 1 tablespoon
Onions 2 pieces (medium)
Garlic 3 cloves
Italian herbs (mixture: rosemary, thyme, paprika, pink pepper, garden savory, basil, tarragon, oregano,
rosemary, garlic, lemongrass) to taste
Salt to taste
Ground black pepper to taste
Purified water as needed
Table vinegar 9% as needed

Take a fresh rabbit without skin and entrails, wash it thoroughly and put it in a deep bowl. In a separate clean bowl, prepare a slightly acidic solution from purified water and 9% table vinegar per 1 liter of liquid - 1 glass with a capacity of 200 milliliters. Pour the resulting mixture over the carcass so that the moisture completely covers it, and leave it in this form for 2-3 hours at room temperature, periodically turning the rabbit from side to side. This process is not needed to soften the meat tissue, it will help remove the specific aroma inherent in this type of animal.

After 2-3 hours, rinse the carcass again under streams of cold running water, dry it with paper kitchen towels, place it on a cutting board and continue preparing. Using a sharp kitchen knife, cut the rabbit into portions, for example, two front legs, the same number of hind legs, then several rib parts and four vertebrae. After this, transfer the pieces of the animal into a clean deep bowl, season them with salt, ground black pepper, mix so that the spices envelop the meat on all sides, and leave in this form for 7-10 minutes.

Meanwhile, using a new kitchen knife, peel all the vegetables specified in the recipe. We wash them, dry them with paper kitchen towels, place them one by one on a clean cutting board and chop them. Onion into rings, quarters, strips or half rings, and just finely chop the garlic cloves. Then we put on the countertop the other products that will be needed to prepare the dish, and proceed to the next step.

We insert the plug of the multicooker into the socket, place a Teflon bowl in the recess of the kitchen appliance and pour a tablespoon of vegetable oil into it. Then set the “Frying” mode on the display and the time to 20 minutes. Place the soaked rabbit in the bottom of the bowl and fry the meat on both sides for 5 minutes each. After this, add onions to it and cook them together for another 10 minutes, stirring occasionally with a silicone kitchen spatula.

Then fill everything with sour cream, season with garlic, Italian herbs, an additional portion of salt, and ground black pepper and close the kitchen appliance with a tight-fitting lid. We return to the display and set the new “Stew” mode for 1.5 hours, during which all components of the dish will reach full readiness. When the multicooker notifies you that it has finished working, do not rush to open it, let all the steam escape. Then we arrange the tidbits of the rabbit in portions on plates and serve them at the table.

Rabbit in a slow cooker is a tasty and simple dish that is served hot as a second main course. Tender meat that almost falls off the bones is laid out in portions on plates and served along with any, not very spicy, or low-fat side dish, for example, mashed potatoes, jacket potatoes, fresh vegetable salad, rice, pasta, buckwheat porridge, pickles and bread. . Delicious and no hassle! Enjoy! Bon appetit!

Recipe 2: rabbit with mushrooms in sour cream in a slow cooker

Delicious and tender rabbit with mushrooms and vegetables, stewed in sour cream, is ideal for a family dinner. I suggest preparing this rabbit dish in a slow cooker.

Rabbit – 1 pc. (about 1.5 kg)
Champignon mushrooms – 200 g
Forest mushrooms, dried (optional) – 20 g
Carrots (large) – 1 pc.
Onions – 2 pcs.
Fat sour cream – 200 g
Butter – 50 g
Vegetable oil – 2 tbsp. l.
Dried herbs - 1 tbsp. l. (or to taste)
Garlic – 3 cloves
Flour – 1 tsp. with a slide
Salt - to taste
Ground black pepper - to taste

To cook rabbit in sour cream, with mushrooms and vegetables, prepare all the necessary ingredients.

Cut the rabbit carcass into portions, rinse each piece thoroughly to remove bone fragments, and dry on paper towels.

If you use dried mushrooms, soak them in water for at least a few hours or overnight, then rinse the mushrooms and boil them in fresh water for 30 minutes. Save the resulting mushroom broth.

How to cook rabbit in a slow cooker: Prepare the vegetables. Cut the onion into quarters and the carrots into rings or half rings.

Cut the cleaned champignons into large pieces.

Remove the boiled wild mushrooms from the broth and, if necessary, chop them additionally.

Fry the rabbit pieces in a mixture of vegetable oil and butter until golden brown.

In a multicooker bowl, combine onions, carrots, champignons and wild mushrooms.

Place the fried rabbit pieces on top, trying to press them lightly into the vegetable mixture.

Season the rabbit with mushrooms and vegetables with salt, pepper and dried herbs. Pour in mushroom broth or water (about 600-800 ml of liquid will be required). The broth or water should be almost flush with the meat.

Using the “Stew” mode, cook the rabbit in the slow cooker for about 1 hour or longer (depending on the age of the rabbit), until the meat is tender.

After an hour, mix sour cream with flour and chopped garlic cloves. Add sour cream sauce to the multicooker bowl, carefully mix the contents. Using the "Stew" setting, continue cooking the rabbit in the sour cream for about 20 minutes more or until it reaches the desired tenderness.

Rabbit with mushrooms and vegetables, stewed in sour cream, in a slow cooker, ready! This rabbit can be served with any side dish, ideally with mashed potatoes, but it is also delicious with buckwheat, pasta or rice. Bon appetit!

Recipe 3, step by step: stewed rabbit in a slow cooker

A tasty and satisfying meat dish that will appeal not only to adults, but also to children is rabbit stewed in a slow cooker. When cooked using this technique, the meat turns out aromatic and delicate in taste, although the recipe recommends boiling the rabbit for at least two hours, and a slow cooker will cope with this task in just 1.5 hours. To prevent the meat from tasting dry, be sure to add a little cream, sour cream or sauce, for example.

It will not only add a little fat and juiciness to the rabbit meat, but will also color the broth white. Carrots and onions are suitable vegetables for stewing rabbit; you can add a couple of celery stalks or tomatoes.

0.5 pcs. rabbit
1 carrot
1 onion
1 -1.2 liters of hot water
1 tsp. salt without top
3 tbsp. l. vegetable oil
fresh herbs
2-3 bay leaves
100 ml bechamel sauce

Wash the rabbit meat in water. If you have half a fresh carcass, then divide it into parts with a knife. If you use supermarket meat, simply rinse it. Peel the vegetables. We also wash and cut the onion into half rings and the carrots into medium cubes.

On the multicooker display, select the “Frying” program for 10 minutes. Pour vegetable oil into a multicooker bowl and heat it, add carrot and onion slices into the bowl. Sauté until soft and lightly browned.

Add rabbit meat and add hot water. Add salt and bay leaves. Let’s change the technology mode to “Extinguishing”, activating it for 1.5 hours.

When the display shows 10 minutes until the end of the stew, carefully open the lid of the multicooker so as not to get burned by the steam. Remove the foam from the surface of the broth with a slotted spoon.

Place Bechamel sauce into the multicooker bowl. It is best to add the sauce at room temperature to avoid creating lumps in the hot broth.

Wash the parsley or dill, chop it and pour it into the multicooker bowl.

Let's taste the broth and add spices if necessary. Close the multicooker with a lid and simmer the dish until a sound signals the end of stewing.

Place the parts of the stewed rabbit with vegetables in bowls or deep plates, pour over the white sauce and serve with bread or a side dish.

Recipe 4: rabbit with potatoes in a slow cooker (with photo)

Rabbit with potatoes in a slow cooker is an excellent option for a hearty dinner when there is practically no time for active cooking. To make the rabbit meat soft and tender, it needs to be stewed for a long time. Although the slow cooker speeds up cooking, in less than an hour you will not be able to taste the dish. Another thing is that your active participation in the process of stewing the rabbit is almost not required. Prepare your ingredients, run the program and go about your business.

rabbit meat – 1 kg;
potatoes – 800 g;
carrots – 1 pc. medium or large size;
onion – 1 medium head;
dried or fresh garlic - to taste;
salt - to taste;
vegetable oil – 2-3 tbsp. l.;
ground black pepper - a pinch;
sour cream – 200 g;
water – 100 ml.

First prepare the vegetables. Peel the carrots and cut into thin strips. Or grate on a coarse grater.

Remove the skins from the onions too. Chop finely. In a multicooker bowl, heat 1-1.5 tbsp. l. vegetable oil and fry the onions and carrots on the “Fry” mode for 5 minutes, stirring.

Prepare the rabbit meat. If the carcass is whole, then cut it into small pieces. Wash and dry with paper towels.

Remove the roasted vegetables from the slow cooker and place them in a bowl. Pour in the rest of the oil and add the rabbit. Fry on one side for 5 minutes. It is better to cover the lid so that the fat does not splatter. Then turn the rabbit over and fry the same amount. When the device signals the end of its work, switch the mode to “Stew” and cook the rabbit in the slow cooker for 30-35 minutes.

Meanwhile, peel the potatoes. Cut it into small cubes. In the meantime, fill it with cold water so that it doesn’t turn black.

After half an hour, drain the water from the potatoes. Add the fried onions and carrots to the rabbit in the slow cooker and add the potatoes.

Put sour cream there, add spices and salt. If the garlic is fresh, pass it through a press. Pour in some clean water and stir. Close the lid of the device, select the “Extinguishing” mode again. Using this program, the rabbit is cooked, stewed with potatoes in a slow cooker, for another half hour.

The meat turns out tender, the potatoes melt in your mouth, the sour cream sauce is thick and aromatic.

A perfect two-in-one dish.

Recipe 5: how to cook rabbit in a slow cooker

To cook a delicious rabbit, you need only two components of success. Firstly, make a good sauce and, secondly, ensure the correct cooking mode. To put it simply, hang over the pan where the rabbit is stewing so that, God forbid, it doesn’t burn. If you cook a rabbit in a slow cooker, then the second point disappears by itself. Nothing in it will burn or dry out. So, having freed up time and energy from the need to monitor the stewing process, we can get smarter about the sauce. There is nothing complicated in its preparation, but it is not quite the usual garlic sauce. First, we will bake the garlic, add lime, mustard, honey, rosemary. This combination will give the rabbit a simply divine aroma. Try it - you won't regret it!

Rabbit 1-1.5 kg,
head of garlic,
Sour cream 3 tbsp,
Honey 1 tbsp,
Juice of half a lime
Mustard 1 tbsp,
Bulb,
Carrot,
Spices to taste
A sprig of rosemary,
Vegetable oil 1 tbsp.

For the sauce in which the rabbit will be marinated, we will need to take a baked head of garlic. Why should garlic be baked for sauce? Everything is quite simple. Baked garlic tastes a little sweet and retains a light aroma. For the sauce in which the rabbit will be marinated, this is just what you need. Baking garlic is quite simple and quick. Wrap the head of garlic in foil and place in a preheated oven at 200 0C for 10 minutes. Get ready for delicious aromas to waft through your home. When the garlic is ready, remove it from the foil and cool. Then cut into two halves.

Squeeze the baked garlic into a bowl, add mustard, lime juice and honey. Mix all ingredients well. The marinating sauce is ready.

First rinse the carcass of a young rabbit well with cold water and cut it into portions. Lubricate the pieces of meat with the sauce, place them on a plate, wrap them in cling film and leave to marinate for two hours at room temperature.

Pour vegetable oil into the multicooker bowl. Add diced onion and carrot pieces. In the “frying” mode, fry the vegetables under the closed lid of the multicooker for two minutes.

Then place pieces of marinated rabbit in the multicooker bowl and fry all the ingredients together under a closed lid for five to seven minutes. Periodically open the lid of the multicooker and turn over the pieces of meat and vegetables so that they do not burn. At the end, add a sprig of rosemary.

Pour in just enough boiled cold water to half cover the rabbit meat. Add three tablespoons of sour cream, salt and pepper to taste. Close the lid of the multicooker and set the “quenching” mode for one hour. If you have a carcass of an older rabbit, then increase the stewing time to 2 hours.

Rabbit in garlic sauce stewed in sour cream in a slow cooker just melts in your mouth. The pieces of meat become rosy and fragrant. Rabbit meat can be eaten with a side dish of vegetables, or with any porridge or mashed potatoes.

Recipe 6: rabbit in a slow cooker with sour cream

Stewing a rabbit in a slow cooker in sour cream is not at all difficult. The vegetables for this dish are the simplest and most affordable - onions and carrots. Sour cream - with a low fat content. Photos of the cooking stages are an additional help.

rabbit meat - half a carcass≈750 g
medium carrots - 1 pc.
onion - 1 pc.
sour cream - 200 ml
water - ¼ cup
salt, bay leaf - to taste.

Prepare the pre-soaked meat (wash it, remove fat) and chop it into portions.

Wash the vegetables, peel them, chop the onions and carrots (you can grate the carrots). If you have time, you can get confused and create such beauty as in the photo.

By the way, you need to not only chop the onion into cubes, but also chop it coarsely - this will add flavor to the meat.

Pour water into the multicooker bowl and only after that turn on the “Stew” mode for 60 minutes (in the Redmond multicooker this time is programmed, in other models it can be set manually).

Place the meat and vegetables into the slow cooker immediately.

Add sour cream, salt, and season with spices. After the end of the program, keep it warm with the lid closed for another hour. Our diet rabbit is ready. Bon appetit!

Recipe 7: Rabbit legs in the Redmond slow cooker

Today I suggest stewing the rabbit in the REDMOND RMC-M4524 multicooker. There is only one program used - “Stew/Soup”, so any model of multicooker can cope with the dish. The main thing is to set the cooking time correctly in relation to the power of your miracle pan. For a side dish, you can quickly boil the rice in a slow cooker. The time for cooking rice is not taken into account in the description of the recipe, but it usually takes 25 minutes to cook cereals according to the “Milk porridge / Cereals” program.

rabbit (limbs) – 1 kg
carrots – 1 pc.
white onion – 1 pc.
garlic cloves – 3 pcs.
sour cream – 3 tbsp. l.
rice – 150 g
water for cooking rice – 300 ml
salt – 1.5 tsp.
water for stewing – 150 ml

Stewed rabbit goes well with almost any side dish, but I like rice the most. Rinse the cereal until clear water, boil in a slow cooker in a ratio of 2:1. Don't forget to salt the water in which you cook the rice to taste.

Cut up the rabbit carcass, rinse thoroughly, and dry with a paper towel.

You can stew meat in a slow cooker without vegetable oil. Place the rabbit legs in a bowl. Add salt on top, turn on the “Frying” mode for 10 minutes.

After 5 minutes, turn the meat over to the other side with a spatula, add salt and fry until the end of the program.

Peel the onions and carrots and cut into cubes (onions into half rings). Add vegetables to rabbit meat. Reset the mode to “Stew/Soup”, cooking time – 35 minutes.

Dilute sour cream in filtered water and add to the meat 20 minutes after the start of stewing.

Cook the rabbit with the lid closed. 2 minutes before the end of cooking, add chopped garlic. Allow the finished dish to brew a little in the multicooker bowl.

Serve the rabbit stew hot with rice and vegetable gravy. Bon appetit!

Recipe 8: Tender rabbit stewed in a slow cooker

Juicy, tender rabbit meat with vegetables in sour cream sauce... You'll lick your fingers!

Rabbit (carcass) - 1.5 - 2 kg
Onions (large) - 2 pcs.
Carrots - 3 - 4 pcs.
Garlic - 3 teeth.
Sour cream - 200 g
Vegetable oil (for frying)
Black pepper (freshly ground)
Oregano

Prepare all necessary products. Cut the processed rabbit carcass into pieces (2 per serving). Peel carrots, onions, garlic.

Turn on the multicooker to the “Baking” mode for 40 minutes. I use a Panasonic SR-TMH18LTW multicooker.

Place our “bunny” in the multicooker bowl and fry until golden brown.

To save time, fry finely chopped onion separately in olive oil.

And grated carrots on a coarse grater.

As soon as the rabbit is browned, add salt and pepper. Place onions and carrots on top. Sprinkle with herbs.
Add sour cream and a little water.

Set the multicooker to the “Stew” mode for an hour and a half. And then to the “Baking” mode for 40 minutes. A few minutes before it is ready, add chopped garlic.

Recipe 9: how to cook rabbit with vegetables

Dishes prepared from rabbit meat are very tasty and healthy. When preparing a rabbit at home, many housewives are faced with the problem of meat that is not juicy and tough. How to cook not only a tasty rabbit, but also a juicy and tender one.

Rabbit stewed in sour cream! This is the first ingredient that makes the meat more tender. Perhaps there are other tricks for preparing juicy rabbit. Friends, if you know them, don’t be greedy, but share!

Sour cream is tender, but I’ll tell you how to achieve juicy meat a little lower in the recipe. Do not miss!

rabbit meat (half a carcass) - approximate weight 0.7 kg.,
one large onion
one carrot,
rast. oil - 2 tbsp. spoons,
water or broth - 150 ml.,
sour cream and preferably homemade - 1 cup (250 ml.),
spice mixture: paprika, ground black pepper, a little curry and maybe a mixture of peppers,
salt - 1 teaspoon,
bay leaf - 1-2 pcs.,
garlic - a couple of cloves.

Well, we take all the bunny’s legs along with the ham, wash them thoroughly and wipe them dry. Cut each piece into two parts.

We only rub the rabbit meat and do not add salt! It is important!

While we are preparing the meat, turn on the multicooker to the “browning” mode.

Pour the vegetable into the slow cooker. oil and when it warms up for a couple of minutes, you can add the rabbit meat to the hot bowl.

Do not overcook the meat. Just give it a light crust on both sides.

During this time, chop the peeled onion and chop the carrots.

At the current mode, while continuing cooking, salt the meat. This step will make our bunnies juicy! Next add chopped onion to the bowl.

Just sauté the onion, then add the chopped carrots.

Stir carefully, and just a couple of minutes and you can turn off the mode.

Now it's time for the liquid. Pour hot broth or water into the bowl, add a couple of allspice black peppercorns. You can also add a bay leaf.

Set the multicooker to “simmer” mode for one hour. And if your multicooker can be immediately set to this mode for 1 hour and 20 minutes. Display it, the rabbit will turn out even juicier. But 20 minutes before the end of the regime, you need to add sour cream with spices.

Namely, we combine spices such as paprika, ground black pepper, curry and a mixture of peppers in sour cream. And just a little salt. Adjust salt to taste.

What is meat without garlic? Of course, add a couple of cloves of chopped garlic to the sour cream sauce.

Pour the mixed mixture into the bowl of the rabbit with vegetables and continue with the head. You don't need to do anything extra, just stir, close the lid and you're ready to set the table.

In 20 minutes your rabbit will be completely ready!

But this kind of dinner needs a side dish. In 20 minutes you can cook pasta, jacket potatoes and even have time to cook buckwheat. But I wanted to cook corn porridge with plums for the tender rabbit. oil

Pour corn porridge into boiling salted water and cook for 10 minutes, stirring. Then add a piece of plum to the cauldron with porridge. oil and close the lid.