Stewed rabbit with carrots and onions. Rabbit stew: Recipes Rabbit stew with carrots

29.04.2021

Some consider meat a harmful product and therefore trying to eat it as much as possible. In part, it is so if you cook food from oily meat and use it in large quantities.

Therefore, it is worth paying attention to rabbit - meat, which is considered dietary.

In rabbit, there is little fat, but it is rich in proteins who are absorbed almost completely. Also in rabbit meat there are few extractive substances and harmful cholesterol.

In rabbit, a lot of potassium, calcium, magnesium, phosphorus and vitamin RR, thanks to which the brain function normally, which has a positive effect on the general mental state.

Different dishes are prepared from rabbit meat. It is fry, cook, extinguished, baked, smokyat. To strengthen the beneficial properties of rabbits, it is recommended to cook together with vegetables. They are rich in fiber, which helps better digestion of food.

Rabbit stewed with vegetables: preparation subtleties

It is intended to stew rabbit meat, you need to remember that the front and rear parts of the carcass require different heat treatment. In the meat of the front part, which ends at the level of the last lumbar vertebra, more connective tissue. Therefore, this meat is harsh and prepare it longer. Usually it is not fry, but leave for cooking or extinguishing.
Rabbit has a specific smell. To get rid of it, the meat is soaked in cold water or marinate. Marinade is prepared from diluted water of the table vinegar, which is put into the cut bulb, pepper, bay leaf, greens, and then boil a few minutes. In this marinade, the pieces of rabbit are kept a few hours. Standing time depends on the age of carcass: the older the rabbit, the longer it should be in the marinade.
It is advisable to stew rabbish meat. It is tender, odorless, quickly prepared. It can not be marrying, but to immediately expose to thermal processing.
At rabbit dry meat. But if when heating it is not water, and wine, it will turn out to be juicy and very soft.
The rabbit is extinguished on the stove (in a saucepan, cauldron, in a pot), as well as in the oven. So that the meat of the rabbit in the oven does not dry, it is recommended to grieve in a closed form by placing in a pot or wrapped in foil.
The rabbit can be extinguished with any vegetables, but it is best combined with a born onion, carrots, greens.
Often the rabbit is extinguished with potatoes, but in the end it turns out a rather calorie dish. If it is impossible to refuse potatoes, you need to add more than greens and onions to it.

Rabbit, stewed with vegetables and with spicy herbs

Ingredients:

rabbit - 0.5 kg;
red carrots - 2 pcs;
large onion - 2 pcs.;
oil fuel - 1 tbsp. l.;
sour cream - 2 tbsp. l.;
tomato paste - 1 tbsp. l.;
sugar - 1/3 hp;
salt to taste;
thyme and oregano (dry) - by pinch;
ground pepper black - pinch;
water.

Cooking method

The rabbit is destroying for a portion slices, fold into the bowl, sprinkle with salt and pepper, mix. Put in the refrigerator for 2 hours so that the meat is blocked.
Purple onions Clean the husks, rush. Cut in half, then cut each other for another two parts. Touch straw.
Carrot Clean, wash. Cut along into two parts, each of which cut across thin slices.
Remove the rabbit from the refrigerator. In the deep shill, put the oil, melt. Fry meat to ruddy crust. Remove the meat to the plate, and on the remaining oil to be a bow on the bow. Then add carrots and fry slightly.
Piece of vegetables lay out from the scenery. To put slices of rabbit on the remaining vegetables. Cover onion and carrots that have posted at the beginning.
In some capacitance, mix the tomato paste, sour cream, salt, sugar, spices. Add a glass of water, mix well.
Fill with this rabbit sauce with vegetables. The sauce should cover the contents of the skill completely. If the liquid is missing, it is some more hot water.
On a moderate fire, bring meat to a boil, then decrease fire to a minimum. Touch under the lid about 1-1.5 hours.
Put ready rabbit with vegetables, put on the dish, sprinkle with fresh greens.

Video recipe on occasion:

Rabbit stewed with vegetables in wine

Ingredients:

rabbit - 0.5 kg;
onions - 2 pcs.;
fresh tomatoes - 5 pcs.;
wine red semi-dry - 300 ml;
salt to taste;
black pepper ground - 1/5 h.
garlic - 5 teeth;
bay sheet - 2 pcs.;
spicy herbs (basil, oregano, mayoran, thyme) - to taste;
olive or sunflower oil - 2 tbsp. l.

Cooking method

Wash the rabbit carcass, divide into pieces of 50-100 g. Since the meat will be stirred in wine, it is not marking it. Sprinkle with salt and pepper meat, leave for 20-30 minutes.
Prepare vegetables. Tomatoes Wash, fold into a deep bowl, pour boiling water. After 2 minutes, hide the tomatoes with cold water, remove the skin. Cut tomatoes with cubes.
Leek Clean, rinse with cold water, cut off by half rings.
Cleaned carrots Wash, cut in half along and cut along with thin slices.
Pour one spoonful of oil into the sovereign, turn it out. Put onions and fry to yellowish color. Add carrots, mix well warm.
In another pan, heat the remaining oil, lay out the pieces of the rabbit and fry them on the ruddy crust.
Place the meat to the saucery with vegetables. Fill wine, put spices and spicy herbs. On moderate fire, bring meat with vegetables to a boil. Dog fire, cover the saucepan with a lid and extinguish with a barely noticeable boiling for about an hour. When evaporating wine, pour hot water.
A finished rabbit with vegetables feed with any garnish or as an independent dish, sprinkled with fresh greens.

Rabbit stewed with vegetables in the oven

Ingredients:

rabbit - 0.5 kg;
medium-sized carrots - 1 pc.;
onion Average size - 1 pc.;
pepper Bulgarian Red - 1 pc.;
potatoes - 3 pcs.;
salt to taste;
black pepper ground - 1/3 h.;
sunflower oil - 2 tbsp. l.;
bay leaf - 1 pcs. in every pot;
white wine - 1 tbsp.;
cream - 0.5 liters.

Cooking method

Cutting a rabbit grip cut into portion slices, fold into a bowl. Fill wine, a little diluted with water. Leave for 2 hours. If you are an enemy of alcoholic beverages, replace wine with vinegar water. To do this, in 500 ml of water, divert 1-2 art. l. Hydzus and in this marinade hold meat.
Bulbs Clean the husks from the husks, rinse with water, cut off semirings or straw.
Clean carrots, wash, cut out slices.
Wash pepper, remove the seeds, cut the squares.
Clean the potatoes, wash, cut into four parts, and then cut out not very thin slices.
Prepare a ceramic pot. If you have not used them for a long time, wash them, pour water in them and leave for one hour. Then water water and proceed to the next step.
Remove the meat from the marinade, blot with a paper towel. In the pan, heals the oil, fry pieces of meat to ruddy crust on it. Fold them into the pot.
On the remaining oil slightly fry the onions and carrots. Mix them with Bulgarian pepper and potatoes. Add salt and black pepper, mix again. Put this vegetable mixture into a pot on top of meat. Put in each pot on one laurel sheet.
Fill the contents of the pots of cream. You can add some hot water. Closely close the lids.
Put the pot into a weakly heated oven, increase the heating to 180 ° and extinguish 1 hour. When the liquid will pour, plot hot water. If this is not done, then the potatoes can stay half and rigid.
Serve the rabbit, stewed with vegetables, right in the pots or lay out on the plates. Sprinkle finely chopped greens.

Hostess at a notes

Instead of marination in wine or vinegar, the rabbit can be soaked in water, into which citric acid or lemon juice has been added.

Alexander Gushchin

For the taste, I do not pass, and it will be hot :)

21 Mar. 2017

Content

Dietary, tasty and useful rabbit meat - in demand and hearty product, which is prepared in many families. The carcass is frying, baked, but more often extinguished. There are many options for the preparation of stewed rabbit in the oven, on a stove or in a slow cooker.

How to put off rabbit

The rabbit is much more useful than chicken, turkey, pork, beef. If you perform competent heat treatment, then 90 percent of the beneficial substances will continue in meat. To put the rabbit correctly, you need to know several basic rules. This meat often has a specific fragrance, which can be eliminated by soaking (in water, vinegar, milk, fault).

First, the carcass is separated on the portion (in half along the lower back, and then to pieces of the desired size). It is recommended to cut the bones from one strike, otherwise the meat will be with fragments. Stew rabbit better in sour cream (cream), wine (red or white), broth. You can add different vegetables to the dish. To enhance taste, seasonings, spices, spices are used. Rabbit extinguishing is performed on the stove, in a brass closet or a slow cooker.

How to put the rabbit so that the meat is soft

A delicious meat dish is served on a family lunch or dinner, and also prepare for holidays. Extinguish the rabbit so that the meat is soft, simple. The main secret of the preparation of gentle, appetizing lean meat is marinated. The soaking of rabbit allows you to get rid of a specific smell, improve the taste and significantly soften pieces of carcass.

The sauce is made of wine, sour cream, serum, olive oil, wine vinegar or mineral water. If the rabbit is young (the meat of light pink color), then marinate it in water with spices. When an animal is more than 6 months (dark meat), fresh carcass is soaked in milk, vinegar or serum. You can add salt, black ground pepper. If you buy rabbit meat, then marinade will not need (it is in itself gentle and does not have an unpleasant odor).

In a slow cooker

Significantly save time cooking and simplify the culinary process will help a multicooker. You just need to put ingredients into the bowl, select the desired mode and expect a signal. Stewed rabbit in a slow cooker is the perfect option for people with minimal culinary knowledge. Two programs are used to create a dish. First, "frying" launches ("Baking", "A pair", "Express"), and then "quenching".

In the oven

Another good, convenient option for satisfying and useful dinner - meat, cooked with the face of the oven. You can use a deep frying pan, the form for baking with high sidebar, a pot of heat-resistant material, a skeleton. The duration of cooking dishes depends on the age of an animal. The young rabbit stewed in the oven will be ready in 30-40 minutes, and more "adult" meat - after 2 hours. Before cooking stewed rabbit with a brass cabinet, it is recommended to fry pieces of rabbits in a frying pan.

Recipe stewed rabbit

To date, there are a large number of recipes of stewed rabbit. Meat make with vegetables (potatoes, cabbage, carrots) and even fruit (apples, oranges). Mushrooms add, fresh greens, all kinds of seasonings. Served to the table with a garnish, sauces, salads. Below are the most popular methods of cooking stewed raw.

In sour cream

Number of portions: 4 persons.
Calorie: 200 kcal.
Purpose: Lunch, dinner.
Cuisine: Russian, European.
Complexity: above average.

If you want to please and pleasantly surprise home useful and delicious food, then you should prepare a rabbit stewed in sour cream. This recipe implies the use of several ingredients and multicookers. Make such a fragrant, the appetizing dish can even begin to culinary. Meat is pre-pulled out in wine vinegar or mineral water for several hours.

Ingredients:

rabbit - 1 carcass;
onions - 1 head;
sour cream - 300 g;
salt, ground black pepper;
bay leaf - 3 pieces.

Cooking method:

Picky carcass, shaped on portions, lay out a deep bowl.
Each piece is well lubricating sour cream, salt, pepper. To stir thoroughly.
Put the rabbit into a multicooker bowl.
The bulb is choking rings, send it to meat together with the laurel.
Add a glass of boiled water.
Install the "quenching" program for 2 hours and close the lid.
Stewed rabbit in sour cream serves with fresh vegetable salad and potato mashed potatoes.

With vegetables

Calorie: 112 kcal.
Purpose: Lunch.
Cuisine: Russian.
Complexity: above average.

The next recipe for appetizing and incredibly tasty lunch - rabbit stewed with vegetables. You will need simple and affordable components that can be bought at any store. You can take any vegetables: potatoes, carrots, salad pepper and so on. Cream (preferably domestic) and white dry wine are used for the podium. Cooking the rabbit fillet is recommended in pots.

Ingredients:

rabbit - 500 g;
onion - 1 piece;
carrot - 1 pc.;
salad pepper - 1 pc.;
water - 0.5 liters;
wine vinegar - 2 tbsp. l.;
potato - 4 pcs.;
vegetable oil - 2 tbsp. spoons;
cream - 500 g;
wine dry white - 1 cup;
salt, black ground pepper;
bay leaf.

Cooking method:

Rabbit is divided into portion pieces.
Dilute vinegar with water, soak meat in this marinade (2 hours).
Onions chopped by half rings, carrots - slices, peppers - arbitrary pieces.
Clear potatoes from the peel, cut into thin plates.
Rolls from the marinade, give it to dry. Fry pieces on oil to half-year.
Share meat into the pot.
Carrot with onion pass, join with potatoes and sweet pepper. Salt, pepper, mix thoroughly.
Share a vegetable "cap" on top of meat.
Put in the pot of laurel, pour each portion of cream (you can dilute a little warm boiled water).
To cover the container with covers, but loosely.
Send a dish to the oven for an hour (at 180 degrees).
Serve directly in pots or lay out on plates.

In sour cream with potatoes

Cooking time: 1.5-2 hours.
Number of portions: 4 persons.
Calorie: 158 kcal.
Purpose: dinner.
Cuisine: Russian, European.
Difficulty: average.

Very nutritious, but low-calorie dish - rabbit stewed in sour cream with potatoes. To prepare a delicious dinner, the main thing is to take fresh meat, homemade sour cream (or cream), vegetables and Italian spicy herbs. If you precisely follow the recipe, then we will get a tender fragrant rabbit with a filling. Rabbit stew is served with fresh tomatoes and cucumbers.

Ingredients:

rabbit - 1.5-2 kg;
potatoes - 4 pcs.;
bone prunes - 10 pcs.;
sour cream - 200 ml;
onions - 1 head;
provencal herbs;
salt pepper.

Cooking method:

Bulbs cut into half rings, fry to transparency. Stay in advance prepared cauldron.
Carcass separated on the portion pieces, salt, add black pepper, also fry on the oil.
Pry pour boiling water to soften. Cut into pieces.
Clear potatoes from the peel, cut into large cubes.
In the cauldron or cheat, send meat, potatoes, prunes. Sprinkle the products of herbs, slightly spilling.
Sour cream to dilute with water and pour the ingredients so that the sauce is completely covered.
Put on strong fire. After boiling, reduce it to a minimum and grieving half an hour.

With vegetables in sour cream

Cooking time: 2 hours.
Number of portions: 4 persons.
Calorie: 205 kcal.
Purpose: Lunch.
Cuisine: Russian.
Complexity: above average.

The following option is made of lean meat - rabbit stewed with vegetables in sour cream. The carcass should be pre-chopped in wine vinegar or milk, and then divide it on portions. Rabbitin plus a gentle appetizing sour cream sauce - this will not leave anyone indifferent. Pepper and garlic give the dish piquancy, and vegetables will be required to enhance taste.

Ingredients:

rabbit - 500 g;
sour cream home - 250 ml;
carrot - 1 pc.;
onions - 1 pc.;
garlic - 3 teeth;
sunflower oil - 3 tbsp. l.;
bay leaf - 4 pcs.;
salt, spices - to taste.

Cooking method:

Pre-pickled rabbit fry on oil to a golden crust. Stay in a saucepan or heat-resistant pan.
Carrot and onions chopped fine straws. Send to meat.
Pour the components with boiling water, salt, add spices, laurel.
Stewed rabbit on small fire one and a half hours.
Then sprinkle with a dish with crushed garlic, pour sour cream.
Cook for another 20 minutes.
Before serving, decorate greens.

With cabbage

Cooking time: 3-4 hours.
Number of portions: 4 persons.
Calorie: 60 kcal.
Purpose: Lunch, dinner.
Cuisine: Russian.
Complexity: above average.

This option will necessarily have to taste fans of proper nutrition and people who observe the diet. The rabbit stewed with cabbage is incredibly tasty satisted. For the recipe, a carcass, two types of cabbage, fresh tomatoes, seasonings and spices are used. Juicy and useful rabbit with vegetables will be delighted even the pickly gourmet.

Ingredients:

rabbit - 1.5 kg;
peking and cauliflower - 500 g;
onion - 3 heads;
tomatoes - 3 pcs.;
carrot - 2 pcs.;
fresh parsley - 1 beam;
basil - 4 sheets;
salt, black ground pepper, paprika.

Cooking method:

Meat to cut into pieces, soak in water with vinegar or wine.
The bulbs cut into thin rings, evenly cover the bottom of the cauldron.
Top posting pieces of rabbit. Sprinkle with salt, pepper, paprika.
Beijing cabbage to cover stripes, color - divide into small inflorescences. Add to the meat layers.
Next, put the carrot shredded on a large grater.
Tomatoes give boiling water, remove the skin with them, cut into large pieces.
With the help of a blender, make sauce from tomatoes, parsley and basil. Pour the contents of the cauldron obtained by the mixture.
Add 2 glasses of water. Boil.
Stewing a rabbit with a cabbage about 3 hours on a small fire.
Before serving to the table to insist dish 1 hour.

In wine

Cooking time: 2-3 hours.
Number of portions: 3-4 persons.
Calorie: 113 kcal.
Purpose: dinner.
Cuisine: Russian, European.
Complexity: above average.

If you need to surprise guests a new, interesting dish, then you should prepare a rabbit stewed in wine. The original treat, created at home, is distinguished by a rich taste and appetizing aroma. It is better to use white dry wine to extinguish meat, because it has fewer calories. The cooking process takes relatively little time, but it is worth it.

Ingredients:

rabbit or rabbit meat - 1200 g;
tomatoes - 3 pcs.;
wine white dry - 500 g;
onion and sometimes - 1 pcs.;
garlic - 2 slices;
vegetable oil - 4 tbsp. spoons;
coriander, Orego - 1 tbsp. l.;
salt pepper.

Cooking method:

Meat soak in advance in milk or serum.
Onions cut into rings, tomatoes - cubes.
In a saucepan with heat-resistant bottom pour oil, spice spices. Warm up a few minutes.
Add vegetables and pieces of meat. Pour wine. Leave half an hour under a closed lid.
Pour food with water so that it covered them completely.
Stewing rabbit for about 60 minutes on small fire. 5 minutes before the end of the cooking add chopped garlic.
Soaking 30 minutes and serve to the table.

In cream

Cooking time: 3 hours.
Number of portions: 5-6 persons.
Calorie: 214 kcal.
Purpose: Lunch.
Cuisine: Russian.
Complexity: above average.

A very tasty, popular treat for a festive feast - rabbit stewed in cream. The creamy mushroom sauce is perfectly combined with gentle dietary meat. Such a dish is desirable to apply to the table with a puree from potatoes, spaghetti or any porridge. The rabbit is decorated with fresh celery, dill or parsley. Champignons or white mushrooms are well suited as mushrooms.

Ingredients:

rabbit carcass - 1 pc.;
cream (10%) - 200 g;
onions - 1 pc.;
champignons - 200 g;
carrot - 1 pc.;
parsley root;
lemon juice - 2 tbsp. l.;
creamy oil - 50 g;
nutmeg - chopping;
salt pepper.

Cooking method:

Pieces of pickled rabbit rubbed salt, pepper.
Onions, carrot and parsley root chop straw.
On the melted butter, fry with rabbit, shifting it into a mustache.
Vegetables and mushrooms chopped by plates, pass on the remaining oil.
Connect all the ingredients, salt, pepper.
Pour the contents of the casserole cream. Stew on a slow fire one hour.
After adding lemon juice to the dish, nut.
Before the feed, a little insisted under the closed lid.

To get a stunning result and tasty to put the rabbit, it is worth paying attention to the advice of experienced cooks:

So that the meat failed too dry, you need to stew it under the lid or cover with foil.
Before steps, it is recommended that it is recommended to fry with rabbit on oil (butter or sunflower). The dish will be softer.
In the process of separating a carcass, you can not remove all fat from it. Let his small part add tenderness to meat, the rabbit will not be tough and very tasty.
It is necessary to prepare rabbit exclusively on small fire (to do it to boil) so as not to destroy fragile meat fibers and do not get porridge, instead of a beautiful treat.
The most successful spices for rabbits are considered carnation, garlic, rosemary, black or red pepper (paprika), basil, dill or parsley twigs.
The optimal cooking time is 40-60 minutes. If an animal is over 6 months, then the cooking process can delay up to 2-3 hours.

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Rabbit stew: recipes

For cooking 6 -7 portions need:

Rabbit -1,5kg,
Fresh carrot 0.5 kg,
Onion -3 heads,
Creamy oil -100 gr
Tomato paste - 1 tbsp. the spoon,
Not fatty sour cream 400g.
Water 2.5 glasses.
Pepper, salt and spices to taste,

Rabbit rinse, cut into portion pieces. Each piece to pepper, rub the spices, salt.

In the scenery, fry the rabbit from all sides on high heat for 10-12 minutes.
Place the rabbit in the Kazan. In the scene, where the rabbit was fried, pour water and bring it to a boil.
While the water boils, clean carrots and onions. We cut all large rings. We add vegetables to the cauldron with a rabbit, we pour rushing broth there.
We put on a small fire and bring everything to a boil. As soon as it boils, add sour cream and tomato paste if the water is not enough to cover completely rabbit, add some water.
Cover the lid and on the small heat of cars for an hour. Serve stewed rabbit with onions and carrots preferably with greens and not a fat side manner, potatoes are perfect.

A gentle rabbit in sour cream with onions, carrots and spices, it is preparing very simple and the main thing should not be hurry during the preparation of this dish. We prepare a rabbit on a small fire, except for the primary roasting pieces of a rabbit.

Prepare the rabbit meat.

We begin the preparation of a rabbit from the preparation of rabbit meat, we first rinse in cold water, cut off the remains of fat and others, not liked the parts. If you do not like the smell of the rabbit, then it can be soaked in a weak solution of food vinegar, about one hour.

Then the rabbit is cut into parts and drifting, laying them on paper napkins.

Fry rabbit.

Heat the pan with sunflower refined deodorized oil, the amount of oil should be small.

On large fire, fry the pieces of rabbit and fold them or in the same pan or in another container, a saucepan or charter. In the Kazan, the rabbit in sour cream with onions, carrots, spices it turns out the most juicy and tasty.

Masters rabbit.

Clean the onions, shining it and add to the rolling meat, continue to fry the rabbit along with the onions sprout until the juice is selected.

We close the container with a rabbit meat with a lid, reduce the fire to a possible minimum and a lot of at least one hour.

We rinse, clean and cut the carrots with straw, add it, after an hour, to the rolling meat and onion. Add a cook salt, black ground pepper or black peas, if you wish, you can add a couple of laurel leaves.

We continue to grieve already before the softness of carrots.

The carrot became soft, which means a series of sour cream. We introduce to rabbit meat with vegetables sour cream, mix, close the lid and warm up twenty minutes.

We decline the meat of the rabbit in plates and serve a rabbit dish in sour cream with onions, carrots and spices on the table!

For the second dish Rabbit in sour cream with onions, carrots and spices, Acquire:

- Rabbit (half of the carcass)

- Onions (one head)

- carrot

- sour cream (two hundred fifty milliliters)

- Salt cooking (to taste)

- Pepper black ground or peas pepper

- Bay leaf

We rinse, we dry.

Calorie: Not specified
Time for preparing: Not indicated

As you know, the meat of the rabbit is a very soft, gentle and dietary. Not only cookies around the world know about this fact, but also famous humorists. But in our recipe for stewed rabbit in sour cream and tomato, it will not be about the qualities of this type of meat, but about how to cook it. In fact, there is nothing complicated in the preparation of the rabbit, and the main secret is its long-term heating and preloading on strong fire. So let's talk with you in more detail how to prepare a delicate appetizing rabbit with a thick filling and vegetables - a beautiful or other holiday.

Ingredients:

- Rabbit meat - 0.5 kg;
- Carrot - 1 pc. large size;
- Onions - 2 pcs. medium size;
- butter - 30 g;
- Vegetable oil - 1 tbsp. l.;
- sour cream - 150 g;
- Tomato paste - 2 tbsp. l.;
- purified water - 1 tbsp.;
- salt - 1 tsp;
- black ground pepper - 3/4 h.;
- Olive herbs - chopping.

How to cook with photo step by step

1. Part of the rabbit carcass weighing about 500 g, parted into small pieces, wash, dry, graze salt and pepper. If time allows, put meat into the refrigerator for about 30 minutes. Well, if there is no time, you can cook immediately.

2. While the rabbit is marked, you can do other ingredients of the dish, that is, vegetables. By the way, the gentle rabbit meat is perfectly combined with many vegetables, so we really advise you to try. Well, our stewed rabbit, whose recipe we offer will languish with carrots and onions. Therefore, you need to choose a large bright carrot, wash it, clean and cut into thin circles.

3. Now the turn of the bow. Several small bulbs clean, rinse and cut into thin half rings.

4. In a frying pan, heat a small amount of vegetable oil without smell and put a piece of butter. Only butter use is not recommended, because It very quickly begins to burn and eliminate an unpleasant smell. When the oil is mounted, put on the pan pieces of rabbit.

5. On high heat to fry meat on both sides to a ruddy crust. Thanks to this procedure, the stewed rabbit with carrots and onions will be gentle, soft, and the pieces of meat will be well held.

6. Part of the onion and carrots are put on a bottom of a thick-walled pan or cauldron, to put meat on top and cover it with the remaining vegetables.

7. On the pan with oil, in which the rabbit was fried, pour water, add olive herbs and bring to a boil.

8. Pour meat with vegetables with the resulting "broth", add sour cream and tomato paste, and then put on the middle fire. The liquid must completely cover the meat and vegetables, so if necessary, you can add some water. Then everyone to bring to a boil, cover with a lid, leaving a small hole to exit steam, and reduce the intensity of heating. Rabbit is preparing, stewed with vegetables, 1.5-2 hours on the lowest fire.
You can feed the rabbit stewed in sour cream and tomato with boiled or fried large slices of potatoes. As a side dish, a lightweight vegetable salad is also perfectly suitable for this gentle meat.

We hope our photo of a stewed rabbit recipe with vegetables will help you cook a delicious and satisfying dinner for the whole family.

Bon Appetit!