One of the most popular rabbit dishes is definitely the stew. Fragrant, tasty, appetizing, it usually does not stay on the table for a long time.
Rabbit meat is suitable for preparing many wonderful dishes, but stew is the gourmet's greatest love. With proper preparation of rabbit meat for stewing, this dish simply cannot fail to turn out tasty and fragrant, therefore, knowing the intricacies of cooking rabbit dishes, you can safely start cooking, even if you are doing it for the first time.
We will talk about five of the easiest and most delicious recipes for making rabbit stew.
You will need: 600g of rabbit meat on the bone and potatoes, 2 onions, 1-2 carrots, 2 tbsp. butter, parsley root, dill, pepper, salt.
How to make a simple rabbit stew. Cut the carcass into pieces and fry them in butter. Put the meat in a saucepan, and in the same pan fry the chopped vegetables - potatoes, carrots, onions and parsley root. Add vegetables to the pan to the rabbit, pepper and salt, simmer over medium heat for 30-40 minutes under the lid. Sprinkle with dill before serving.
You will need: 1 kg of rabbit legs, 500 ml of mineral water, 6-8 cloves of garlic, 30 g of butter, 1 sweet bell pepper (green), a bunch of parsley and large carrots, ½ lemon, 3-4 tbsp. olive oil, 1 tbsp. flour and tomato paste.
How to cook rabbit stew with pepper. Rinse the legs, pour in mineral water, pour in lemon juice, mix and let marinate for 1-2 hours. Coarsely chop the green pepper, finely chop the garlic and parsley, cut the carrots into half circles. Drain the water from the legs, put the prepared foods, add olive oil, pepper, salt, mix, leave for 2 hours under the lid. Remove the legs from the vegetables after the time has elapsed and fry until browned, at the same time start stewing the vegetables, add the fried legs to them, mix. Fry the flour in a dry frying pan, add butter, mix, pour in 1 liter of water, add tomato paste, salt, pour vegetables and rabbit with the mixture, simmer the stew for 1 hour under a lid over low heat.
You will need: 300 g of fresh tomatoes and carrots, 200 g of onions, 80 g of parsley, 70 g of vegetable oil, 20 g of flour, 1.1 kg of potatoes, 1 rabbit carcass, vegetable broth, cloves, bay leaf, herbs, pepper, salt.
How to cook rabbit stew with tomatoes. Chop the carcass into pieces of 50g each, fry in oil until browned, salt, put carrots chopped not too finely, onion half rings, chopped parsley and fry for another 5 minutes, add flour, mix, add chopped tomatoes, spices. Pour everything with broth, add sliced \u200b\u200braw potatoes, simmer until all products are cooked over low heat under a lid for 1-2 hours.
You will need: 500 g of green beans, 3 carrots, 2 stalks of leek, sprigs of thyme and garlic cloves, 1 carcass of a rabbit, ½ cup of dry white wine, 1 tbsp. vegetable oil and butter, bay leaf, red onion, salt.
How to cook rabbit stew with beans and leeks. Peel and finely chop the garlic, thyme, mix them with 1 tsp. salt. Rinse the carcass, dry, cut into 8 parts, grate each with pepper and salt, fry until browned in a mixture of oils, remove from the pan. Pour wine into this pan and boil for 30 seconds, add 1.5 cups of hot water, bring to a boil, add a mixture of garlic and thyme, laurel, put meat, simmer for 40 minutes under the lid. Coarsely chop the onion, leek - white and green parts, cut into rings 1.5 cm thick, coarsely chop potatoes and carrots, add vegetables to the pan to the rabbit, simmer for 20 minutes. Dip the washed beans in boiling salted water and boil for 5 minutes, put, taking it out of the water, into the stew, mix. Remove the stew from the pan and place in a large container, reduce the remaining sauce by half, add ½ tbsp. butter, remove from heat, stir. Drizzle the sauce over the stew when serving.
You will need: 1 liter of chicken broth, 6 cloves of garlic, 5 sprigs of thyme, 3 pinches of salt, medium carrots and tomatoes, 2 bay leaves, onions, 1 carcass of a rabbit with medium giblets, a pinch of a mixture of 4 peppers, a glass of ice cream / canned green peas and a bunch of parsley, 1 ¼ cups of dry white wine, 6 tbsp. olive oil, 1 tbsp. tomato paste, a handful of flour.
How to cook Maltese rabbit stew. Cut the tomatoes crosswise, scald with boiling water and remove the skin, finely chop the pulp, mix with garlic and tomato paste, chopped parsley and thyme, passed through a press. Mix flour with pepper and salt. Coarsely chop the rabbit carcass, kidneys and liver. Roll the meat in flour, fry in a pan with hot oil until browned. Put chopped onions, large pieces of potatoes and carrots into the pan, pour in the wine and bring to a boil, put the giblets, add the tomato mass, peas, laurel, bring to a boil again. Cover the pan with a lid, put it for half an hour in an oven preheated to 150 degrees, pour in half of the broth, simmer for another half hour, pour in the rest of the broth, simmer for another 40 minutes.
Having tried any of the proposed recipes, you and your family will fall in love with this dish forever - rabbit stew is a real delight even for the most demanding gourmets!
It's no secret that rabbit meat is a dietary meat. No matter how they cook it, they boil it, stew it, bake it, cook soups and make snacks. But the most popular dish is still considered rabbit stew. Even with minimal observance of the recipe, you simply will not be able to spoil this dish. Almost always, the stew turns out tender, juicy and fragrant. Gourmets will appreciate!
To prepare rabbit stew with potatoes, we need a rabbit carcass, and the accompanying products are potatoes, onions, mushrooms (champignons), cream, frying oil, salt and spices.
First, we cut the carcass, if you have it whole, or if there are already portioned pieces, we wash them, cut off excess pieces of films, fat, etc.
Grease a frying pan with oil and heat it up. Gently lay out the rabbit pieces tightly to each other. Salt and pepper. You can limit yourself to just freshly ground black pepper, or you can take your favorite spices for meat or specifically for rabbit meat.
Fry on both sides over medium heat until a fried golden crust appears (4-5 minutes each).
Prepare vegetables and mushrooms. Peel the potatoes, rinse and cut into cubes, circles or straws.
Peel the onion and cut into rings or halves if the vegetable is large.
Rinse fresh mushrooms thoroughly and cut into pieces similar in size to potatoes.
We put layers in a large saucepan - at the very bottom, pieces of rabbit, onion and mushrooms on top (this layer needs to be salted), and then potatoes (it also needs to be salted and spices added).
Fill the future rabbit stew with filtered water and put on fire. After boiling, simmer the stew over low heat for 30 minutes under a loosely covered lid.
After half an hour, pour a glass of low-fat cream into the stew. We do not bring to a boil, but simply warm it up for 5-7 minutes on a very low heat (which we do when we cook jelly).
Serve hot rabbit stew with potatoes. Pairs well with fresh herbs and vegetables.
Since there is a lot of gravy, it can be used for another side dish. This gravy will give a wonderful creamy flavor.
Bon Appetit!
There is nothing simpler and more difficult than stew. I was surprised to find that many have to explain
very obvious things. I guarantee you that if you learn the principles of cooking well, you can cook something divine from any inexpensive piece of meat - and not just a roller. Checked a thousand times. By the way, rabbit legs are now sold everywhere, this is the best part for stews.
Has already
Preheat oven to 100-120°C.
Finely chop the vegetables. Coarsely chopped pieces of rabbit are well fried in olive oil until golden brown.
In a separate deep frying pan, fry the onion, garlic, then add the chopped fennel and celery stalk. A few minutes later - chopped tomatoes.
Remove the rabbit from the pan, deglaze the bottom with your favorite white wine (can be sweet), stirring actively with a spatula, and leave on fire until it thickens, the alcohol should go away and only the aroma should remain. It is the precious base of our rabbit sauce.
Pour the resulting "caramel" into the vegetables, add tomato paste, continue to simmer. Put fragrant herbs: thyme, sage, you can bay leaf. Add cream, the amount is up to you, and a little more wine. Salt and pepper. Put the fried rabbit in this pan, close the lid, bring to a boil and put in the oven for 3-4 hours. As a result, the meat will reach the most delicate texture.
Or you can cook on the stove, over low heat, for a couple of hours, periodically stirring with a spatula "eight" so that it does not burn in the center. The longer, the more tender the meat will be, but don't get too carried away.
print recipe
Friends, in the main course menu there is a recipe for rabbit stew with potatoes and vegetables. Rabbit meat is not often on our table, but in vain, this type of meat has its own benefits. Judge for yourself - rabbit meat is superior to beef, veal and pork in terms of protein content. It is much more tender, especially if cooked with vegetables.
Juicy potatoes, tomatoes, bell peppers and green peas combined with rabbit pieces make this delicious! And the addition of spices: basil, oregano, allspice and garlic - fragrant!
Let's see how to cook rabbit stew with potatoes and vegetables, since the latter are now in abundance at everyone - in the country and in the store.
For the recipe, we need the following ingredients:
If you wish, you can stew the rabbit with vegetables in the oven - send it to the oven preheated to 180 degrees for an hour.
Our vegetable stew with rabbit is ready! Sprinkle it with chopped herbs and call everyone to the table.
Bon Appetit!
If you adhere to the principles of a healthy diet, then rabbit meat must be included in your diet.
It is non-greasy, does not cause allergic reactions and other unnecessary consequences. Therefore, it can be included in the children's menu, given to people weakened by the disease, while being absolutely sure that other family members will also like rabbit dishes.
The rabbit has white tender meat, on which there is practically no fat. The exception is fat deposits at the withers and in the inguinal region, and even then only in carcasses of the 1st category.
Fatty cuts of meat are best used for frying or baking. Those parts of the carcass that contain a large amount of connective tissue (front part) are suitable for longer heat treatment, such as stewing.
The rabbit is stewed with various vegetables. It is this method that makes dryish rabbit meat softer and juicier.
Ingredients:
Cooking method
Ingredients:
Cooking method
Ingredients:
Cooking method
Try the rabbit with potatoes, adding, in addition to onions and carrots, eggplant, zucchini or bell pepper.
