Rabbit meat is considered a dietary product - it contains little fat and a lot of protein. Rabbit in a slow cooker - how to prepare this dish, what products can tender meat be combined with?

Preparation

How to cook rabbit in a slow cooker? Before you start cooking, you need to cut the carcass, cutting off the last vertebra, first dividing it into 2 parts, and then at the joints, like a chicken. Since rabbit meat has a characteristic odor, it is recommended to pre-soak this product in water or a vinegar solution (the water should be changed after 1 hour).

Stewed rabbit in a slow cooker

This recipe for rabbit in a slow cooker is deservedly popular - the meat turns out very tender and tasty. Since the products are not fried, the dish is considered dietary. Divide the meat (400 g) into 4 pieces. Pour 3 tbsp into the bowl. vegetable oil, add onion cut into half rings, carrot “straws”, meat. Pour in broth (400 ml), add salt, seasonings and bay leaf. In the Stewing mode, cook the meat for about an hour. When serving, sprinkle it with chopped herbs.

Rabbit meat with vegetables

Rabbit dishes in a slow cooker can be prepared with the addition of various vegetables. The recipe presented below contains rabbit meat (500 g), carrots and onions - 1 pc., white beans - 2 tbsp., corn kernels - 1 tbsp. Liquid ingredients - 1 tbsp. white wine and water. Additional ingredients - Dijon mustard and sour jam - 1 tbsp each. Seasonings add flavor to the dish: ground pepper, garlic, dry thyme. You will also need fat: 80 g butter and 2 tbsp. vegetable oil.

Combine jam, mustard, crushed garlic, brush the prepared meat with the resulting mixture, leave for 1.5 hours. In frying mode, heat the bowl, pour in vegetable oil, fry the chopped vegetables - onions and carrots. Add corn kernels and beans, as well as meat. Pour broth and water into the bowl, add seasonings and a knob of butter. Cook for 1.5-2 hours (Stewing).

Roast rabbit

To prepare a hearty dish, you will need vegetables (potatoes - 1 kg, onions - 2 pcs., tomatoes - 3 pcs.). Also prepare rabbit meat (1 kg) and your favorite seasonings. In Fry or Baking mode, fry the onion and meat in vegetable oil (it will take 35 minutes). Then add 1 tbsp. water, salt, season and cook in Stew mode for 1 hour. Peel and cut the potatoes. Remove the skins from the tomatoes and cut them too. Add vegetables to the bowl, add more water if necessary and simmer for 1 hour.

Rabbit pilaf

Rice and rabbit go together just perfectly. To prepare pilaf, take 500 g of rabbit meat, 3 multi-cups of rice, 3 tbsp. vegetable oil, vegetables (onions and carrots - 1 pc.). Add salt and spices to taste.

Chop the peeled vegetables and cut the meat into pieces. Fry everything under the lid in the Baking mode for half an hour (use vegetable oil). Then season, add washed rice, pour in salted boiling water (1 cm above the level of the cereal). Cook on Pilaf mode for 40 minutes and then leave on Warm for 20 minutes.

Stew with rabbit

Rabbit with cabbage and other vegetables is a tasty and satisfying dish. To prepare the stew, take rabbit meat (700 g), onion, small turnip, carrot, zucchini - 1 pc. You will also need 200 g of potatoes and cabbage, tomato juice (150 ml).

Place the prepared meat in a multicooker bowl, add your favorite spices, pour in tomato juice and leave to marinate. In the meantime, prepare the vegetables - peel them (you can leave the peel of the young zucchini). Chop the onions, potatoes, turnips, zucchini. Grate the carrots. Shred the cabbage. Place all vegetables in a bowl with meat, add salt, stir. Simmer for 1 hour, selecting the appropriate mode.

Rabbit in cream

Rabbit cooked in a slow cooker with the addition of cream has an indescribably delicate taste. You will need vegetables: onions - 1 pc., peas - 1 tbsp. and carrots (2 pcs.). The remaining ingredients: olive oil (4 tbsp), dry wine and cream (1 tbsp each). Prepare also spices and mustard (1 tbsp).

Sprinkle the washed rabbit meat with flour. Cut the onion into half rings, fry in vegetable oil in the Fry mode, add “straws” of carrots, continue frying, and then transfer to a plate. Place the meat in a bowl, fry with a little butter, and transfer to a plate. Return the onions and carrots to the bowl, add frozen peas, spread the meat on top, add cream, wine, spices, mustard, and salt. Simmer for 2 hours in the appropriate mode.

Rabbit in wine

For this dish you will need the following products: 1 kg of rabbit meat, onions (2 pcs.), a stalk of celery, dry red wine (200 ml). The most suitable spices are thyme and rosemary. Fill the meat with lard, pour wine, add spices. Marinate the meat for 2 hours. Pour vegetable oil into a bowl, fry the onion and celery, place the meat on top, pour in the marinade, and add salt. Simmer in the appropriate mode for 1.5 hours.

Rabbit with mushrooms

Fill a handful of dry mushrooms with water. Fry the prepared rabbit meat (1 kg) in vegetable oil, seasoning it to taste. Add water (2 tbsp.) and cook for 2 hours (Stew). Meanwhile, wash the mushrooms and cut them. Cut the onion into half rings and grate the carrots. Fry everything in a frying pan, adding 1.5 tbsp at the end. sour cream. Simmer for another 20 minutes, adding water if necessary. Pour the sauce over the meat, don't forget to add salt. In Baking mode, cook for 30 minutes.

Rabbit in a slow cooker is a very tasty and at the same time quite dietary dish. Even if you are on a diet, you can cook tender meat for lunch.



Cooking meat is a labor-intensive and time-consuming process, especially when it comes to rabbit meat. In the rhythm of modern life, it is difficult to allocate 5-6 hours to prepare your favorite dish, and many turn to multicookers for help. This device will allow you to cook delicious and quick rabbit meat in sour cream, without much effort. The main thing in this matter is to choose the right recipe.

In order for the rabbit stewed in a slow cooker to come out juicy and tender, you need to properly prepare the marinade and sauce.

To do this you need:

1. Rabbit carcass – 1 kg.
2. Onions – 280 g.
3. Carrots – 160 g.
4. Garlic – 3 cloves.
5. Sour cream (fat) – 300 g.
6. Flour – 1 tbsp. l.
7. Vegetable oil – 80 ml.
8. Dry spices (any, to taste) - 1 tbsp. l.
9. Ground pepper, salt, thyme, thyme, chili pepper - to taste.

Once we are sure that all the ingredients are available, we can proceed directly to the cooking itself.

The note! If you have a small multicooker, Redmond, for example, then you can reduce the amount of ingredients, taking into account the proportions, of course.

1. First, let's marinate the meat:

• Chop the rabbit into portions and rinse thoroughly with running water.
• Place the meat on a paper towel and let it dry.
• Place the rabbit meat in a bowl, add salt, pepper, spice mixture and chili pepper. Mix everything well and let it brew (20 minutes).

The note! If desired, the meat can be left to marinate for a day, which will allow it to more clearly reveal its taste. But at the same time, the “blank” must be placed in the refrigerator.

1. Heat the frying pan, add vegetable oil and fry the rabbit until golden brown on the stove at maximum heat and set it aside.
2. Cut the onion and carrots into cubes, and the garlic into thin slices.
3. Pour a little oil into the multicooker bowl, add onions, carrots, garlic and fry for 5 minutes in the “frying” or “baking” mode.

The note! On some modern Samsung and Panasonic multicookers, it is not possible to cook with the lid open (for safety reasons), so you will have to fry the vegetables in a frying pan until golden brown.

1. Place our rabbit on top of the fried vegetables and decorate with bay leaves.
2. Pour in about 1 liter of water (so that it covers the meat) and cook it in the “stew” mode for about 60 minutes.
3. While the animal is stewing, move on to preparing the sauce. It is necessary to mix flour with sour cream and mix everything until smooth.
4. After simmering the rabbit meat for an hour, pour our sauce into the slow cooker, evenly distributing it over the meat and let it simmer for another 15-20 minutes.

Done, you can serve the dish on the table. You can serve it with vegetables or potatoes. And although this recipe is intended for a slow cooker, it still cannot be called simple. How to cook Ushastika with minimal time?

Fast and tasty

This recipe can be appreciated by both experienced cooks and novice housewives. To prepare this dish you need:

1. Rabbit meat – 2 kg (medium size carcass).
2. Striking oil.
3. 4 cloves of garlic.
4. Carrots – 1 pc. (100-120 g).
5. Onion – 2 pcs. (150 g).
6. Sour cream – 350 g (low fat content).
7. Salt, black pepper, dill and parsley - to taste.

All these ingredients can be found on hand. Before baking, it is necessary to soak the eared fish for 12 hours in cold boiled water, changing the water regularly. This will get rid of the specific smell of the animal.

Let's start cooking the animal in sour cream sauce:

1. We take the meat out of the water and place it on a paper towel to dry the carcass. Afterwards, we chop the rabbit into portioned pieces.
2. Cut the garlic into thin slices, heat the frying pan, pour in vegetable oil and fry it until it dries out.
3. As soon as the garlic gives up all its properties to the oil, select it and begin to fry the rabbit pieces until golden brown over high heat.
4. Pour a little oil into the multicooker bowl and place the fried meat in it, turn on the “baking” or “Frying” mode and cook for 40 minutes.
5. Prepare the side salad:

• Wash and peel the onions and carrots; cut into small half rings.
• Chop the parsley and dill and add to the vegetables.
• Mix everything thoroughly.

1. Prepare a simple sour cream sauce: add 70 ml of warm boiled water, salt, pepper to the sour cream and mix everything thoroughly until smooth.
2. Without removing the meat from the multicooker, turn on the “Stew” mode and add the side dish and sauce to the bowl.
3. Mix all the contents, add a little salt to the future dish and send it to cook for 60 minutes.

In fact, the recipe is very simple and is perfect for both a festive table and a quiet family dinner. You can serve the dish with prunes or potatoes.

But even if this recipe seems labor-intensive to you, you can cook rabbit meat in a slow cooker according to a “student’s” recipe.

Rabbit in a slow cooker with student-style sour cream

This recipe, in principle, does not require any culinary skills; even a child can handle it.

To prepare it you need:

1. A small rabbit carcass – 1.2-1.5 kg.
2. 3 medium onions.
3. 3 carrots.
4. 100-120 g sour cream.
5. Mustard beans – 2 tbsp. l.
6. Salt, pepper - to taste.

As usual, you initially need to soak the animal in boiled (cold) water for 12 hours and only then start cooking.

1. Chop the animal into portions and fry until golden brown.
2. Cut onions and carrots into large cubes.
3. Prepare the sauce: mix sour cream, mustard, salt and pepper until smooth.
4. Load the rabbit into the slow cooker and turn on the stewing mode.
5. After 30 minutes of stewing, add our vegetables, sauce to the bowl and add a little salt to the dish.
6. Stir the contents of the multicooker and cook until the end of the “Stewing” mode.

Done, the rabbit in sour cream “student style” is ready, you can serve it with mushrooms or potatoes. This step-by-step recipe can be done by anyone.

Questions and answers

Rabbit meat is a rather delicate product, and in the process of preparing it, several questions arise that you want to get an answer to.

1. After cooking, the rabbit baked in a slow cooker acquired an unpleasant, specific aroma, what’s wrong?

• Most likely the meat was not soaked enough. This problem is especially acute with adults. The meat needs to be soaked for about 12 hours (more is possible), since the tight lid in the multicooker does not allow the rabbit to breathe normally, which is why an unpleasant odor appears. Soak and marinate the rabbit meat thoroughly!

1. On the table it turned out that the meat was very tough and rough, what happened?

• If marinades and sauces add flavor to rabbit meat, then the cook himself is responsible for its softness and tenderness. The rabbit is either very old (this problem can be solved by marinating 24 times) or during pre-frying the meat was cooked longer than necessary. With rabbit meat, you must do everything strictly according to the recipe (in terms of cooking), otherwise you will ruin a first-class dietary dish.

1. How to make the rabbit tender and juicy in a slow cooker?

• First of all, it must be properly marinated - this is already 40% of success. During pre-frying, do not overheat the meat; remove it from the pan after the first sign of blush. Thirdly, do not skimp on the sauce, especially when it comes to sour cream. Only in this case, even an old adult rabbit will become a decoration for your holiday table.

This is how rabbit is cooked in sour cream in a slow cooker. If you do everything exactly according to the instructions, you will be pleased with the result. Rabbit meat will always be tender, tasty and aromatic.

Rabbits are not only valuable fur, but also three to four kilograms of easily digestible dietary meat). Everyone probably remembered this joke. A wide variety of dishes are prepared from rabbit meat - soups, cutlets, roasts, stewed, baked, in general, they do everything that is done with other types of meat. And today our reader Natalia suggests diversifying your daily menu by cooking rabbit in sour cream in a slow cooker. This is a duet dish, since the potatoes will be steamed at the same time as the rabbit. If the meat seems a little dry to you and you are not on a diet, fill it with lard and the rabbit will be juicier.

Ingredients:

• rabbit carcass
• sour cream - 250-300 g (15 - 20%) - can be taken in half with cream
• potatoes - 10 pieces.
• fresh dill (optional)
• salt, spices (I used “Italian herbs” seasoning: ground onion, basil, savory, oregano, rosemary)

Cooking rabbit in sour cream in a slow cooker:

We cut the rabbit into pieces. There should be enough pieces so that they fit in the multicooker in one layer; no more is needed, because... We will cook in the “pilaf” mode. You can fold them very tightly, but then they will still boil down.

First soak the rabbit in cold water for 2 hours. If the rabbit is frozen or old, you can soak it in water with vinegar. Wipe the pieces with a towel or napkins. Place in the multicooker bowl.

For the sauce, mix sour cream and cream with spices, add a little water so that there is enough sauce to pour over the rabbit pieces.

Pour the sauce over the rabbit pieces, trying to get into all the “cracks” so that the sauce seeps under the meat too.

You can sprinkle fresh dill and parsley on top.

We peel the potatoes, or carefully wash the unpeeled young ones, and put them in a double boiler bowl, sprinkle with dill.

Cooking rabbit in sour cream in the “pilaf” mode. You can also set it on a timer, then the rabbit will marinate a little in sour cream.

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 recipe description, but it usually takes 25 minutes to cook cereals according to the program “Milk porridge / Cereals”.

• 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.

The preparation of dinner is nearing completion. Tender rabbit stewed with vegetables in a slow cooker is waiting for you!

The finished rabbit looks something like this photo.

Recipe 10: rabbit and potatoes in a slow cooker

• Rabbit carcass – 1 pc.;
• Onion – large onion 1 pc.;
• Carrots – 1 pc.;
• Spices to taste.

We cut the rabbit carcass into portions and place them in the multicooker bowl.

Finely chop the onions, cut the carrots into strips, and send everything to the meat.

Fill the contents almost completely with water. Salt, add spices.

Select the “Steam” mode for 15 minutes, after which we set the “Stew” mode for 2 hours.

And here is the result!

To make a rabbit in sour cream in a slow cooker soft, tender and aromatic, you need to put in half the effort and spend three times less time than with regular cooking. Don't think about it, this is not a hidden advertisement for kitchen stuff. I’m just hinting so transparently that the “capricious” meat, which I usually simmer on the stove for three hours, takes a little over an hour to cook in the slow cooker. Therefore, it makes sense to try this recipe for rabbit in sour cream on occasion.

Rabbit in sour cream in a slow cooker is prepared from the following products:

Photo recipe for rabbit in sour cream sauce in a slow cooker:

If you have a whole rabbit carcass, cut it into portions. Trim the fat. Wash and dry.
Turn on the multicooker and select the “Frying” program. Set the temperature in the range of 140-160 degrees. Do not close the lid during cooking. Pour in vegetable oil and add a piece of butter. Allow the butter mixture to melt and warm up. Butter adds a light aroma and tenderness to the meat. And vegetable oil is needed so that the butter does not burn.
Place the rabbit pieces in the slow cooker. And brown well on one side.
Then turn and do the same with the other side. When the meat is covered with a golden crust, remove it from the appliance bowl. Transfer the rabbit pieces to a plate. Try to leave as much fat as possible in the slow cooker.
While the main ingredient is roasting, work on the vegetables. Clean the onion. Finely chop into cubes or half rings. You can use leeks instead of regular onions. It is softer and has a pleasant taste. Chop its white part into thin half rings or rings.
Chop the carrots into strips or grate them on a coarse grater. Don't forget to clean it, of course. It is advisable to use young carrots. It is juicy, bright and sweet. “Old” carrots have porous, loose, dry and tasteless flesh. It is better not to add such a vegetable to the dish at all.
If the vegetables are prepared and the rabbit meat is removed from the slow cooker, reduce the frying temperature slightly (to 120-130 degrees). Leaving the regime the same. Pour the slices into the bowl of the device. The fat remaining from frying the meat should be enough. If not, add a little vegetable oil. Fry until soft and golden brown.
Add the rabbit to the fry, add salt, pepper and stir. Close the multicooker and cook for 40 minutes on the “Stew” mode.
While the dish is stewing in the slow cooker, start preparing the sour cream sauce. Finely chop the garlic or crush it through a crusher. This spice will add piquancy. And the rabbit stewed in sour cream will be tender and fragrant.
Wash and chop the dill. If you like parsley, you can chop a small bunch. And add to sour cream sauce along with dill.
Add garlic and herbs to sour cream. Add some salt and pepper. Stir. It is better to use homemade sour cream. It does not change its consistency when exposed to high temperatures. And the store-bought product will most likely collapse. This sauce will not be less tasty. But the beauty of the dish will not benefit from this. If you want to make the dish even more spicy, add a little mustard.
When the device notifies you that it has completed its work, add sour cream sauce to the rabbit in the slow cooker. Stir. Close the lid and set the “Extinguishing” program again. Time – 30-40 minutes.
After finishing the stewing, remove the rabbit in sour cream sauce from the slow cooker and check it for doneness. If the flesh comes away from the bone easily, you're good. The finished dish will be aromatic and incredibly delicate in taste. Sprinkle the dish with fresh herbs, pour over sour cream sauce and serve.

As a side dish I can offer soft boiled potatoes, rice or any pasta. And, of course, don’t forget to “dilute” your dinner or lunch with fresh vegetables in the form of a light salad or simple slices.