Rabbit with vegetables in the oven - detailed recipes with photos. Rabbit stew with vegetables in a pot Rabbit stew with vegetables recipe

07.07.2022

Braised rabbit is not a dish that is prepared in haste. You need to tinker with it a little, you will have to watch the stewing process and work hard in preparing the meat, but nevertheless, the result is worth it. Dietary rabbit meat is tasty and healthy, it is tender and soft (if cooked correctly). According to your taste, you can stew the rabbit with vegetables or in sour cream, in milk and even with apples, which is also very tasty. Such a dish will vividly demonstrate your skills to guests and will be enjoyed by everyone who wishes to taste it.

Ingredients

half a rabbit carcass - 1.5 kg
large yellow onion - 1 pc.
large carrots - 1 pc.
sunflower oil - 15-20 ml
water 300 ml
spices and salt - to taste

From the indicated number of ingredients, 3 servings of the main dish will be obtained.

Cooking stewed rabbit with vegetables

Rabbit meat has a very specific smell, so it's good if you have time to soak the rabbit meat in cold water. Let him spend about 4-5 hours in the water, however, you will have to change the water every hour. After that, drain all the water and rub the meat with salt and spices. If time allows, leave the rabbit for another 20-30 minutes in spices and salt.

Before stewing, the meat must be fried in sunflower oil in a very hot frying pan. You need to fry the rabbit for about 5-7 minutes, try to turn the meat over every minute. If the meat is not fried, then you will get just a boiled rabbit with vegetables.

We clean and chop vegetables for stewing. We cut the onion into cubes, and simply rub the carrots on a regular grater (like on borscht). Passing these vegetables is not necessary, as they will languish along with the fried meat.

We send both vegetables and fried rabbit meat to a saucepan, pour hot water (300 ml) and simmer over very low heat for about 1.5-2 hours. Periodically look into the pan, as the water boils away and you need to constantly add it.

Rabbit meat is not only tender, but also dietary. It is recommended to give it to babies during the feeding period, as it is easily digestible and does not contain coarse fibers. You can cook rabbit meat in different ways: fry, bake, boil, stew.

If you plan to serve the rabbit to the children's table, then it is better to cook it by stewing with vegetables. With this method of cooking, the meat is especially tender, fragrant.

simple recipe

Cooking:

Rabbit stewed with vegetables and potatoes

Are you a healthy eater? In this case, rabbit meat is exactly what you need! It is easily digestible, low-fat (and, accordingly, dietary), when it is used, allergic reactions do not occur.

In order to make rabbit meat juicy, it is cooked with the addition of various vegetables, potatoes are the most popular of them.

Since when you cook these two products at the same time, you will get a wonderful full dinner, not burdened with extra calories and fats.

Ingredients:

rabbit meat - 1.5 kg;
potatoes - 1 kg;
leek - 2 pcs.;
carrots - 1 pc.;
salt;
black pepper;
Bay leaf;
sour cream (10%) - 4 tbsp.

Cooking time: 1 hour 30 minutes.

Calories per 100 g: 185 kcal.

Cooking:

Cut the rabbit meat into small pieces, if the meat is a middle-aged rabbit, then it must first be soaked for 20 minutes in vinegar - to soften the connective fibers;
Cut the potatoes into small cubes, onions arbitrarily, grate the carrots;
It is better to cook this dish in a cauldron. Fry the heaps of meat directly in a hot cauldron (it is necessary to “seal” the meat from the outside), then, after the appearance of a characteristic crust, pour potatoes, onions and carrots into the cauldron. Add water (so that it covers the potatoes), add salt, pepper, suneli hops and sour cream. Put a lavrushka on top;
Cover the cauldron with a lid and put on a strong fire. After boiling, reduce the heat to a minimum and simmer the dish, without stirring, for an hour and a half;
Then, carefully, trying not to damage the potatoes, arrange the finished dish in plates and serve. Rabbit stewed with potatoes is ideal not only for everyday dinner, but also for a festive table!

Rabbit in sour cream with potatoes and peppers in the oven

A rabbit dish is already something special and original, as it is not cooked very often. So every housewife should have her own “signature” recipe for its preparation. Rabbit stewed with vegetables in pots is a truly festive dish with a beautiful, unusual portion serving. This dish, by right, will be remembered by everyone!

Required Ingredients:

rabbit (young) - 0.6 kg;
potatoes - 4 pcs.;
bulbs (medium size) - 2 pcs.;
carrots (small) - 2 pcs.;
Bulgarian pepper - 1 pc.;
sour cream (15%) - 1 tbsp. for each pot;
salt pepper;
bay leaf - 1 pc. in each pot;
sunflower oil - for frying vegetables.

Cooking time: 80 min.

Calories per 100 g: 189 kcal.

Meal preparation:

Cut the rabbit into small pieces (such that it is convenient to put in pots), rub with salt, and then quickly fry until golden brown in a dry, hot frying pan;
Then, in the same pan, pour a small amount of oil and fry in it a mixture of chopped vegetables: onions, sweet peppers and carrots;
Cut potatoes into small slices;
Put a few pieces of meat on the bottom of the pot, then some potato slices, put a few tablespoons of vegetable dressing and a spoonful of sour cream on top of the potatoes. Sprinkle everything with a pinch of salt, pepper and suneli hops. Pour the ingredients with boiling water, put a bay leaf on top and, loosely closing the lid, send the pot into the already preheated oven. Repeat the same steps with the rest of the pots;
The dish is baked at 200 0 C for 1 hour, and then served to the table - each guest has a separate pot.

Rabbit stewed in wine in a slow cooker

Rabbit is perhaps the most delicious and easily digestible meat, which contains the maximum amount of useful components. And do not forget that most of them (almost 90%!) With proper heat treatment, they are preserved.

Currently, to help housewives, there is such a miracle unit as a slow cooker. With the help of this household appliance, you can easily cook absolutely any dish, while preserving these most useful components. And the rabbit stewed in wine is no exception.

Cooking Ingredients:

young rabbit - 1 pc.;
red wine (recommended semi-sweet) - 250 ml;
onion - 3 pcs.;
honey - 1 tbsp;
celery (stem) - 2 pcs.;
salt, allspice;
rosemary, thyme - a pinch.

Cooking time: 80 min.

Calories per 100 g: 170 kcal.

Cooking steps:

Cut the rabbit carcass into pieces (convenient for eating), rub with salt, put in a multicooker bowl and pour wine over. Cover the slow cooker with a lid (so that the aromas of the wine do not evaporate) and leave the meat in the wine marinade for 20 minutes;
Chop the onion and celery as you like, and then send to the meat. Enter honey, pepper and herbs there;
Gently mix the ingredients together, close the multicooker, turn on the “Extinguishing” mode for 60 minutes. During this time, the rabbit with vegetables will need to be mixed twice to avoid burning;
Transfer the finished dish to a dish and serve at the dinner table.

when buying rabbit meat, be sure to pay attention to the color of the meat, if it is light pink, then after heat treatment, the meat will be juicy, and if it is dark in color, then it will be a little harsh;
the juiciness and tenderness of the finished rabbit meat largely depends on its proper pickling, in order to “soften” the meat of an adult rabbit, it must be kept in a weak vinegar solution for half an hour (250 ml of water - 100 ml of vinegar);
soaking meat in vinegar water not only helps soften the fibers, but also removes a specific smell, which, perhaps, not everyone likes;
when cooking rabbit meat, do not get too carried away with spices, salt and pepper will be enough, since rabbit meat is quite tender and does not tolerate an abundance of spices;
you can soak the meat not only in acetic water, but also in wine (diluted with water), as well as water with citric acid;
correct stewing of the rabbit will be on low heat (gradual) under a closed lid - during such heat treatment, a large amount of useful substances are preserved, and meat fibers are not destroyed - the result is a beautiful and healthy dish.

Enjoy your meal!

It is well known that rabbit meat is dietary, rich in various vitamins, it has a delicate taste and aroma. Rabbit meat is cooked in different ways. I want to offer a fairly simple recipe for cooking rabbit fillet stewed with vegetables in tomato sauce in a pan. The meat is very juicy and just melts in your mouth. It pairs perfectly with any side dishes and looks very elegant, so it is easily suitable for a romantic dinner. So let's get ready!

Ingredients

To cook rabbit fillet stewed with vegetables, you will need:
400 g rabbit fillet;
3 carrots;
2 large tomatoes;
1 head of onion;
100 g olives (optional);
1 st. l. tomato paste;
vegetable oil for frying;
3 large cloves of garlic;
parsley;
dill greens;
salt, chili pepper, paprika, dried basil - a pinch each;
ground black pepper, sugar - a pinch each.

Cooking steps

Put chopped carrots, onions and tomatoes in a pan, add garlic, chili, paprika, ground black pepper, 3-4 tablespoons of water, passed through a press, mix, cover the pan with a lid and simmer the vegetables for 5-7 minutes from the moment the water boils on a small fire, stirring occasionally.

Cut the rabbit fillet into medium-sized pieces, put in another pan heated with vegetable oil, and fry for 5-7 minutes over medium heat, stirring occasionally.

Put stewed vegetables, tomato paste, olives into a pan with fried rabbit fillet, mix and pour in water (there should be enough water so that it almost completely covers the rabbit meat with vegetables).

Add dried basil, salt, sugar, mix, bring to a boil, reduce heat, cover the pan with a lid and simmer the rabbit with vegetables in tomato sauce for 2 hours, stirring occasionally.

5 minutes before readiness, add finely chopped greens, mix. Juicy, tasty rabbit fillet stewed with vegetables, served hot.

Enjoy your meal! Eat with pleasure!

Kitchen appliances and utensils: knife, cutting board, 2 bowls, frying pan, plate (for flour), roaster or cauldron

Ingredients

Rabbit meat is lean and dry. Therefore, it is very important to cook it correctly so that the meat turns out juicy.

Step by step cooking

We wash and soak the rabbit.
We cut the rabbit into large portioned pieces so that it looks beautiful on a dish when served. Place the chopped pieces in a bowl.
To make rabbit meat more tender and softer, you need to marinate it. Add 1-2 bay leaves (it is better to break it into pieces). Sprinkle with Italian herbs seasoning (1-2 tsp). Add mustard beans (2-3 tablespoons), soy sauce (about 3 tablespoons), 1 tbsp. l. sunflower oil and mix well with your hands. Leave for 5 - 7 minutes (no more - this will be enough).
While the meat is marinating, prepare the vegetables. Onions (2-3 pieces), carrots (1 piece) and garlic (1 head) are cleaned and washed. Onions and carrots are cut into half rings. You don't need to grind too much. Press down the garlic cloves with the blade of a knife turned flat and cut in half.
The next step is roasting the meat. We put the pan on the stove, pour in sunflower oil and heat it up.
Pour flour into a deep bowl. Dip the meat in flour. This is done so that the meat does not shoot, and when we stew the rabbit, this flour will make a delicious gravy. Fry until golden brown on both sides.
We take a duckling or a cauldron. Any deep thick-walled dish with a lid will do. At the bottom lay half the carrots, onions and garlic. Break 1 bay leaf into pieces and add to the roaster.
Lay out the meat so that the pieces fit snugly together.
Copiously salt the meat (about 1 tbsp goes). Put the remaining onions, carrots and garlic on top.
Fill with water so that it half covers the meat. Cover with a lid so that the meat is well stewed. Preheat the oven to 200 degrees. We send our meat to stew in a preheated oven for 2 - 2.5 hours. After this time, we take out the ducklings.

Did you know? If your cauldron does not have a lid, then it can be replaced with foil.

Feed options

Meat can be served with gravy and stewed vegetables.

Delicate stewed rabbit goes well with mashed potatoes, which can be varied by adding fried mushrooms and stewed carrots with green peas.

Cauliflower with carrots can become not only tasty, but also a healthy side dish.

To do this, the cauliflower is washed and cut into inflorescences, and thick stems, if desired, are cut. Then it should be boiled in salted water for several minutes.
Boiled cauliflower inflorescences are dipped in batter, then rolled in breadcrumbs and fried in sunflower oil until golden brown.
Carrots are peeled, washed and rubbed on a fine grater. Then lightly poached in a frying pan in sunflower oil. Then add sour cream and simmer until tender.
Put the cauliflower on a dish and pour over the carrot-sour cream sauce.

It goes well with rabbit and stewed white cabbage with the addition of bell pepper.

Important! The remaining meat does not need to be removed from the ducklings. Let it soak in the gravy. Then it will remain juicy.

video recipe

The video shows all the stages of preparing a rabbit, as well as the process of butchering a rabbit carcass.

Maybe you have some interesting rabbit serving recipes? Write in the comments.

Kitchen appliances and utensils: knife, cutting board, 2 bowls, frying pan, plate (for flour), roaster or cauldron

Ingredients

Rabbit meat is lean and dry. Therefore, it is very important to cook it correctly so that the meat turns out juicy.

Step by step cooking

We wash and soak the rabbit.
We cut the rabbit into large portioned pieces so that it looks beautiful on a dish when served. Place the chopped pieces in a bowl.
To make rabbit meat more tender and softer, you need to marinate it. Add 1-2 bay leaves (it is better to break it into pieces). Sprinkle with Italian herbs seasoning (1-2 tsp). Add mustard beans (2-3 tablespoons), soy sauce (about 3 tablespoons), 1 tbsp. l. sunflower oil and mix well with your hands. Leave for 5 - 7 minutes (no more - this will be enough).
While the meat is marinating, prepare the vegetables. Onions (2-3 pieces), carrots (1 piece) and garlic (1 head) are cleaned and washed. Onions and carrots are cut into half rings. You don't need to grind too much. Press down the garlic cloves with the blade of a knife turned flat and cut in half.
The next step is roasting the meat. We put the pan on the stove, pour in sunflower oil and heat it up.
Pour flour into a deep bowl. Dip the meat in flour. This is done so that the meat does not shoot, and when we stew the rabbit, this flour will make a delicious gravy. Fry until golden brown on both sides.
We take a duckling or a cauldron. Any deep thick-walled dish with a lid will do. At the bottom lay half the carrots, onions and garlic. Break 1 bay leaf into pieces and add to the roaster.
Lay out the meat so that the pieces fit snugly together.
Copiously salt the meat (about 1 tbsp goes). Put the remaining onions, carrots and garlic on top.
Fill with water so that it half covers the meat. Cover with a lid so that the meat is well stewed. Preheat the oven to 200 degrees. We send our meat to stew in a preheated oven for 2 - 2.5 hours. After this time, we take out the ducklings.

Did you know? If your cauldron does not have a lid, then it can be replaced with foil.

Feed options

Meat can be served with gravy and stewed vegetables.

Delicate stewed rabbit goes well with mashed potatoes, which can be varied by adding fried mushrooms and stewed carrots with green peas.

Cauliflower with carrots can become not only tasty, but also a healthy side dish.

To do this, the cauliflower is washed and cut into inflorescences, and thick stems, if desired, are cut. Then it should be boiled in salted water for several minutes.
Boiled cauliflower inflorescences are dipped in batter, then rolled in breadcrumbs and fried in sunflower oil until golden brown.
Carrots are peeled, washed and rubbed on a fine grater. Then lightly poached in a frying pan in sunflower oil. Then add sour cream and simmer until tender.
Put the cauliflower on a dish and pour over the carrot-sour cream sauce.

It goes well with rabbit and stewed white cabbage with the addition of bell pepper.

Important! The remaining meat does not need to be removed from the ducklings. Let it soak in the gravy. Then it will remain juicy.

video recipe

The video shows all the stages of preparing a rabbit, as well as the process of butchering a rabbit carcass.

Maybe you have some interesting rabbit serving recipes? Write in the comments.