Rabbit in sour cream is a delicacy dish that in rare cases is part of the daily diet, such as chicken meat. Therefore, to prepare delicious rabbit meat, you need to refer to the recipes and tips given below.

To choose a quality rabbit, you need to take a closer look at the meat itself. It should be without blood streaks (small amounts of fat streaks are allowed). These criteria ensure that the meat of a young individual and a dish prepared according to one of the following recipes will be tender and juicy. Next, it is important to properly prepare the carcass.

Rabbit carcass

To do this you need to follow the following rules:

• the carcass should be cut into several parts;
• then soak them in a large container to remove the characteristic smell inherent in rabbit meat;
• To ensure that the finished product is juicy and soft, you should prepare a marinade.

Perhaps all these tips will help you choose the right product and prepare it for the next steps.

The calorie content of rabbit meat is given in the following table:

Chemical substance	Contents per serving (100 g)	% of normal
Calories	183 kcal	12.85%
Squirrels	21.2 g	25.85%
Fats	11 g	16.92%
Water	66.7 g	2.61%

This product does not contain carbohydrates or dietary fiber.

How to cut up a rabbit carcass

Most often, cutting up a carcass seems to be the most difficult stage. But in fact, there is nothing complicated about it, you just need to prepare everything you need. So, you will need a cutting board and a knife (you can also use special meat scissors).

Tips for cutting up a carcass

1. First of all, you need to remove the internal organs and get rid of the fat.
2. Then separate the back of the rabbit from the main carcass, cutting it so as to keep the bones intact.
3. Next, cut off the paws, then each one must be divided in half at the joint. Next in line are the front paws. Each one needs to be cut into two parts.
4. The remaining part of the carcass can be divided into pieces of the required size.
5. The breast part must be cleaned of the entrails and also divided into portions.
6. The final step is to place all the pieces in a bowl for further marinating.

Stewed rabbit in sour cream

Rabbit in sour cream, the recipe for which is the most popular of all options, will be a magnificent table decoration. The classic recipe for this dish is quite simple to make.

Required components:

• rabbit meat – 2 kg;
• medium sized carrots;
• bulb;
• garlic – 1-2 cloves;
• sour cream 20% fat – 300 g;
• salt pepper.

Recipe for stewed rabbit in sour cream

Preparation step by step:

1. It is necessary to soak the prepared meat in cold water, stuff it with garlic and pepper. Let marinate.
2. The marinated rabbit must be salted and fried in a frying pan to obtain an even golden crust. While frying, chop the onion randomly and grate the carrots into a coarse grater.
3. Fry onions and carrots.
4. Then you need to place the fried meat on the bottom of a deep pan (preferably a cauldron), and place the cooked roast on top. Pour sour cream over everything, diluting it with water to obtain a more liquid consistency.
5. Next, place the cauldron on the stove. Simmer over high heat. When the water boils, you need to reduce the gas and leave to simmer for 50 minutes. To make sure the dish is ready, you can pierce a piece with a knife. If the cut is hard, then you need to continue simmering until done.

This completes the classic recipe for cooking rabbit in sour cream.

Rabbit with rosemary in sour cream

The traditional recipe for cooking rabbit in sour cream can be significantly varied by adding rosemary to the ingredients.

For the recipe we need the following components:

• rabbit – 1 carcass;
• sour cream 20% fat – 1 jar;
• butter - 60 g;
• fresh rosemary;
• Provencal herbs;
• garlic - 4 cloves;
• salt, pepper at personal discretion;
• carrot;
• onion - 2 pcs.

Rosemary goes great with rabbit

Preparation is carried out in the following steps:

1. It is necessary to wash the meat and cut it into the desired number of pieces. To get rid of excess water, you can blot the meat with a paper towel.
2. Next, you need to rub the prepared pieces with Provençal herbs and pepper. Leave them in this marinade for an hour.
3. Chop the onion, garlic, grate the carrots. Fry everything until golden brown. Place marinated meat in a frying pan.
4. The next step is to combine sour cream with cream.
5. Pour the resulting sauce over the fried meat, add salt, pepper and rosemary. Simmer the resulting mixture for a little over an hour.

Rabbit in the sleeve in the oven

Another famous rabbit recipe is cooking it using the oven. As a rule, a sleeve is used in this option so that the meat comes out tender and juicy.

To prepare this dish you will need:

• rabbit meat - 1 chopped carcass;
• potatoes – 8-9 pcs.;
• large carrots - 1 pc.;
• low-fat sour cream – 1 jar;
• salt;
• mixture of peppers or khmeli-suneli - 1 tsp;
• olive oil for frying.

Rabbit baked in the sleeve is very tasty

To get a delicious dish, you need to follow simple steps:

1. First, you should marinate the meat, after dividing the carcass into pieces. Absorb excess moisture with napkins. Then mix the sour cream with spices and soak the pieces well in the resulting marinade. To make the meat soft, you can leave it for at least 2 hours.
2. Next, coarsely chop the carrots and potatoes, add suneli hops, salt, and mix. Pour in the oil.
3. Place vegetables and meat in a roasting bag. Set the oven temperature to 180 degrees. Bake for 1 hour.
4. 10-15 minutes before the end of cooking, you can cut the bag to obtain a golden crust.

Rabbit sauce with sour cream

Rabbit in sour cream, the recipe for which will be discussed below, is one of the popular variations of this dish. Not only can rabbit meat be fried or baked, it also makes a delicious gravy that can be served with most side dishes.

You will need the following components:

• rabbit fillet or pulp – 1 kg;
• large onion;
• half a head of garlic;
• sour cream – 2 tbsp. l.;
• a pinch of flour;
• rosemary, pepper, salt;
• water;
• refined oil.

Rabbit can make a very smooth gravy.

Cooking steps:

1. If you were unable to buy rabbit fillet, you need to remove the bones and then divide them into small pieces.
2. Heat the oil in a frying pan, then fry the onions. The next step is to add finely chopped garlic.
3. Place the rabbit into the resulting mixture. Salt, add rosemary and pepper. Fry the meat for 5 minutes.
4. Then pour flour into the fried meat, add sour cream, mix everything.
5. Next, pour water into the meat, cover with a lid and simmer the goulash for about half an hour.
6. After the pan is removed from the heat, you need to let the gravy sit for about 15 minutes.

Rabbit stewed in sour cream in a slow cooker

The option for preparing rabbit stewed in sour cream is rightfully considered the best of the best, since the sour-milk component makes the meat piquant. Using a slow cooker will make this dish more tender.

Required components:

• meat from a small rabbit;
• large onion;
• medium carrot;
• vegetable (selected according to the taste) refined oil;
• drinking water;
• low-fat sour cream – 1 package;
• spices (be sure to use bay leaf);
• salt;
• head of garlic.

The easiest way to stew a rabbit is in a slow cooker.

Preparation:

1. The first thing to do is prepare the carcass. To do this, you need to clean it with water and pat dry with a paper towel.
2. Pour vegetable oil into the multicooker bowl, heat it, and then load the pieces into it. Turn on the roasting mode.
3. When the crust turns golden, turn the meat over.
4. Add finely chopped onions and carrots to the multicooker bowl. Next, you need to mix the ingredients well.
5. Then pour in water and add desired seasonings. Switch the multicooker to the “quenching” mode, setting the time to an hour and a half.
6. 10-15 minutes before the end, add sour cream and garlic and wait for the timer to ring.

Rabbit in sour cream in a pot

Another great way to cook a rabbit is to simmer it in a pot. Sour cream will nourish the meat, and it will become juicy and melting.

For the recipe you should prepare the following components:

• rabbit;
• bulb;
• allspice;
• sour cream - standard small package 200 g;
• salt.

One of the delicious dishes is rabbit in a pot

Preparation step by step:

1. Wash the rabbit under running water and soak in milk overnight. Then dry well and cut into pieces.
2. Fry the meat until crusty.
3. Next, you should transfer the meat into a clay pot, add onions, spices and sour cream.
4. Pour in water to cover the contents of the pot.
5. Next, place the covered pot in the oven. Bake for an hour and a half at 180 degrees.

Rabbit stew

Rabbit meat fricassee is an extremely tasty dish. The classic recipe for this dish includes the use of wine sauce, various spices and herbs.

Ingredients used in the recipe:

• young rabbit meat - medium carcass;
• water;
• heavy cream – 300 ml;
• ½ cup flour;
• carrot;
• spread;
• wine;
• seasonings and salt.

Rabbit stew

Cooking steps:

1. Wash, dry and cut the meat.
2. Melt the spread and fry pre-chopped onions and carrots in it.
3. Then the pieces need to be rolled in flour and placed in a saucepan, seasoned with salt and pepper. Fry well.
4. Pour wine into the pan and simmer (until it evaporates completely).
5. After the wine has evaporated, add water and cream. Mix.
6. Then all that remains is to simmer the dish for 40 minutes.

Rabbit in sour cream sauce in a cauldron

Rabbit in sour cream, the recipe for which is outlined below, is cooked in a cauldron, and this makes the finished dish incredibly healthy and tasty.

Ingredients:

• rabbit;
• small onion;
• carrot;
• fat sour cream – 250 ml;
• spread or other fat;
• 2 cloves of garlic;
• salt, a mixture of preferred peppers, bay leaf.

Cooking steps:

1. First you need to wash the meat and cut it into pieces.
2. Chop onions and carrots.
3. Place the spread in a heated frying pan. Fry the meat until golden brown.
4. Place the fried pieces in a cauldron, and in a heated frying pan, fry the onions and carrots. Place everything with the meat in a cauldron.
5. Salt and pepper the contents of the cauldron. Pour boiling water so that the water covers all the ingredients.
6. Simmer the mixture for about two hours over low heat.
7. Just before it's ready, add finely chopped garlic and sour cream. Simmer until fully cooked.

Rabbit with ginger in sour cream

Rabbit in sour cream, the recipe for which involves the use of one more ingredient - ginger, will become a decoration for any holiday feast.

Required components:

• rabbit - a small carcass;
• mint leaves (optional);
• parsley – 1 bunch;
• ginger root;
• medium fat sour cream product – 240 ml;
• a teaspoon of olive or other oil for marinade;
• several cloves of garlic;
• soy sauce;
• salt, pepper mixture (ground), bay leaf.

The taste of ginger complements rabbit perfectly.

Cooking steps:

1. Prepare the meat and cut into small pieces.
2. Grate the ginger. Add chopped garlic to it. Add salt. Add oil and soy sauce.
3. Pour the resulting marinade over the rabbit meat, stir, and let soak for about two hours.
4. When the meat is well marinated, you need to heat the frying pan and fry the meat.
5. Next, place the meat in a thick-walled form, pour in the remaining marinade, and add water if necessary.
6. Set the oven to 170 degrees and simmer for one hour. Shortly before being ready, pour sour cream over the rabbit, add parsley and mint, as well as garlic.
7. It is recommended not to immediately remove the rabbit from the oven when the time is up, but to let it stand for 30 minutes.

Rabbit fillet stewed in sour cream

The best way to prepare rabbit meat is to use fillets in the recipe.

Required components:

• rabbit fillet – 600 g;
• large onion;
• carrot;
• sour cream product or sour cream - 1 package;
• fats for frying;
• a head (maximum 6 cloves) of garlic;
• prunes – 100 g;
• herbs of Provence;
• salt;
• Bay leaf;
• pepper mixture.

It is best to use fillet from rabbit

How to cook:

1. Divide the fillet into parts, add water and let sit for about three hours (it’s better to do this overnight).
2. Next, dry the meat and prepare the marinade mixture. To do this, chop the garlic, add vegetable oil, spices, and herbs. Leave to infuse.
3. When everything is ready and the meat has marinated sufficiently, put the frying pan on the fire, throw in the meat slices, and fry until a nice crust appears. Then add water and simmer for half an hour.
4. While the meat is cooking, add water to the prunes and leave for half an hour. Then cut it into small pieces.
5. In a frying pan, fry: onions, carrots, prunes.
6. Add vegetables to meat and stir.
7. The last step is to pour in the sour cream mixed with water and cover with a lid. Simmer until the rabbit meat is soft.

Rabbit stewed with vegetables in a frying pan

To prepare rabbit with stewed vegetable stew, you need to prepare the following ingredients:

• rabbit – large carcass;
• onion head;
• carrot;
• sour cream – 200 g;
• vegetable oil, butter or other fat for frying;
• tomato paste – 5 tbsp. l.;
• salt and ground black pepper;
• a pinch of thyme and oregano;
• water.

Vegetables are the most suitable side dish for rabbit

Cooking steps:

1. Cut and marinate the meat. Leave for a couple of hours.
2. Chop the onions and carrots in any shape.
3. Fry the marinated meat in a frying pan, then fry the onions and carrots in it.
4. In a gravy boat, mix tomato paste, salt, sour cream and spices. For a thinner consistency, add water.
5. Pour the sauce into the pan so that the contents are completely underneath.
6. Bring to a boil, then reduce heat and cook for another hour.

Rabbit in sour cream and wine

Cooking rabbit in sour cream and wine is very simple; you need to use the following ingredients included in the recipe:

• rabbit - a small carcass;
• flour – 4 tbsp. l.;
• half a head of garlic;
• sour cream – 250 ml;
• extra virgin olive oil;
• dry white wine – 200 ml;
• salt, thyme sprigs, rosemary and other spices to your taste.

White wine is a good way to marinate rabbit

Cooking steps:

1. Rinse the rabbit meat, pat dry with a napkin and cut. Fry in a frying pan until golden brown. Then place everything in a cauldron.
2. Next, you should fry the garlic, and then, after removing it, pour in the wine. Add sour cream and pepper.
3. Pour the resulting sauce into the cauldron with the meat. Simmer the dish over low heat for about an hour.
4. Add thyme and rosemary sprigs to finish.

Rabbit in sour cream in the oven

The recipe for rabbit in the oven in sour cream sauce will be a good addition to the side dish.

Ingredients:

• rabbit – 800 g;
• onion – 2 pcs.;
• small carrots;
• sour cream - one small pack;
• vegetable oil – 2 tbsp. l.;
• apple – 3 small;
• salt;
• pepper mixture.

Rabbit in the oven

Preparation:

1. Wash and cut up the rabbit meat. Sprinkle the meat with pepper and salt, stir and leave to stand for a couple of hours.
2. Chop onions and carrots. Then fry the meat in a frying pan until golden brown.
3. Fry onions and carrots separately.
4. Place the meat in a baking tray, sprinkle carrots and onions on top. Add spices.
5. Cut the apples and place them throughout the preparation.
6. Then you should dilute the sour cream with water and pour the resulting sauce over the meat.
7. Bake in an oven preheated to 200 degrees for about 1.5 hours. To make the dish tasty and tender, you can cover the baking sheet with foil.

Rabbit in sour cream and garlic sauce

Cooking rabbit in sour cream and garlic sauce according to this recipe is not difficult.

Ingredients:

• rabbit meat;
• onion – 2 pcs.;
• carrot;
• sour cream – 200 g;
• frying fats;
• half a head of garlic;
• flour – 4 tbsp. l.;
• salt and seasonings to taste.

You can also add garlic to the sour cream.

Cooking steps:

1. Prepare the rabbit. Wash, cut and marinate.
2. While the meat is marinating, you need to finely chop the onion and garlic.
3. Dip the finished meat in flour. Fry the pieces until a crust appears.
4. Move the workpiece into the cauldron.
5. Fry the onion in a frying pan. Pour in water. Pour the resulting mixture over the meat. Simmer for a little over an hour.
6. Next, pour in sour cream diluted with water so that the meat is hidden under the sauce. Cook for another 20-25 minutes.
7. At the last moment, add garlic and spices and let the dish brew.

Rabbit with sour cream and vegetables in a slow cooker

One of the easiest and most satisfying options for serving rabbit is a recipe with sour cream and available vegetables, cooked in a slow cooker.

Ingredients:

• rabbit carcass – 900 g;
• bulb;
• carrot;
• sour cream - small package;
• refined oil or spread;
• hops-suneli - 1.5 tbsp. l.;
• salt;
• pepper mixture.

Vegetables can be stewed immediately with the rabbit

Cooking steps:

1. Fill the rabbit carcass with water for 2 hours. Then dry and cut into pieces.
2. Turn on the “fry” mode, add oil and heat it up. Then add the meat.
3. Then add carrots and onions, pre-chopped into small pieces. Fry until golden brown.
4. Place meat on top of vegetables, add pepper, salt and seasonings.
5. Pour the resulting ingredients with sour cream diluted with water on top. Mix everything.
6. Turn on the stew mode in the multicooker and cook for one hour.

Rabbit recipe in cream

Another variation of rabbit preparation is a recipe using cream. Cream will make the meat richly tender.

Ingredients:

• rabbit - a small carcass;
• onion - half small;
• carrot;
• cream – 200 ml;
• vinegar - 1.5 tbsp. l.;
• frying fats;
• half a head of garlic;
• salt;
• a mixture of your favorite peppers.

Cream can also be used instead of sour cream

Step-by-step preparation:

1. First you need to prepare the meat. To do this, dilute vinegar in water and soak the meat in it for 4 hours.
2. After marinating, cut the meat into pieces, rub it with salt and a mixture of peppers. Leave for another couple of hours.
3. After this, heat the frying pan and fry the meat in it until golden brown.
4. Chop the onion and carrots and fry until a crust forms.
5. Place rabbit meat and vegetables in a pan, pour cream over everything and add seasonings.
6. The pan should be covered with a lid and not removed from the heat until fully cooked.

Stewed rabbit in sour cream with potatoes

Potatoes make an excellent side dish for tender rabbit meat cooked in sour cream.

Ingredients:

• small rabbit carcass;
• small onion;
• potatoes - 6 medium-sized tubers;
• sour cream – 250 ml;
• frying fats;
• spices (pepper);
• salt.

Potatoes also go great with rabbit

Cooking steps:

1. Divide the pickled rabbit carcass into parts. Salt and pepper.
2. Cut the onion into half rings. Fry it in a frying pan and transfer it to a saucepan with thick walls.
3. Fry the pieces of meat until a crust appears. Transfer the finished rabbit meat to a saucepan.
4. Then peel the potatoes, add salt and add any seasonings. Place everything in a saucepan with meat and onions.
5. Pour in sour cream diluted with hot water. Wait until it boils.
6. Next, you need to reduce the heat, cover the pan with a lid and simmer for 45-60 minutes.

Rabbit in sour cream and honey sauce

Sour cream and honey sauce is an excellent addition to rabbit meat, which will give the dish a unique aroma.

Ingredients:

• medium rabbit carcass;
• honey – 3 tbsp. l.;
• carrot;
• sour cream – 300 ml;
• spread;
• half a head of garlic and a little ground pepper;
• salt.

Honey is suitable for lovers of combining sweets with meat

Cooking steps:

1. Marinate the rabbit, first dividing it into parts.
2. Fry the dried meat in a frying pan until golden brown.
3. Fry peeled and chopped carrots and garlic in vegetable oil until half cooked.
4. Add sour cream, honey and water to the resulting mixture, after which all ingredients should be mixed well.
5. Place pieces of rabbit into the resulting sauce, add seasonings to taste, and salt.
6. Simmer for about an hour, adding water to prevent the sauce from thickening.

What to serve rabbit with sour cream

Rabbit in sour cream, the recipes for which are presented above, is suitable for many side dishes, so you can serve quite a variety of dishes. This can be mashed potatoes or stewed potatoes, as well as a side dish of cauliflower and carrots, Brussels sprouts and broccoli. This meat goes well with all the side dishes that are usually served with chicken.

Video about cooking rabbit in sour cream

Recipe for juicy and tasty rabbit in sour cream:

Rabbit meat is a product that has beneficial qualities and excellent taste. Stewed meat in a cauldron turns out very appetizing. It is made with vegetables, mushrooms, spices, sour cream and cream gravy. The dish is served with a side dish of potatoes, rice, buckwheat porridge, and pasta. The article talks about how to cook a rabbit in a cauldron. Recipes follow.

Stewed meat with onions

For this dish you need:

1. Rabbit carcass weighing approximately 1.2 kg.
2. Sunflower oil - at least 3 tablespoons.
3. Five onions.
4. Salt.
5. Spices.

According to this recipe, rabbit is prepared in a cauldron like this. The pulp is divided into small pieces. It's better to cut it at the joints. Then the meat is fried in a cauldron with the addition of sunflower oil. The onion is divided into large slices. Combine with rabbit pieces. Add spices and salt to the food. Simmer over low heat until all ingredients are soft.

This dish goes well with a side dish of potatoes or boiled rice.

Rabbit with tomatoes and sweet peppers

For this dish you will need the following products:

1. Three tomatoes.
2. Carrots (four pieces).
3. A kilogram of rabbit pulp.
4. Bulgarian pepper.
5. Approximately 150 milliliters of water.
6. 4 feathers of green onions.
7. Large spoon of salt.
8. Provençal herbs (the same amount).

How to cook a rabbit in a cauldron? A recipe with the addition of tomatoes and sweet peppers is discussed in this chapter.

The carcass should be rinsed, dried and divided into slices. Rub with a layer of herbs and salt. Fry in a preheated frying pan until lightly browned. If the meat is lean, you can add a little sunflower oil. The carrots should be peeled, rinsed, and divided into round slices. Place on the bottom of the cauldron. Add rabbit meat. The pepper needs to be washed, the stem and grains removed. Divide into small cubes and place in a cauldron with the meat. The onion is cut into rings. Add to food. The tomatoes are washed and divided into squares. Combine with other components. Fill the dish with water. According to the recipe presented in this chapter, the rabbit in a cauldron should be simmered over low heat under a lid for forty minutes. Fried or boiled potatoes, rice cereal, and fresh vegetable salads are used as a side dish for this dish.

Dish with sour cream sauce

For this dish you need the following components:

1. 700 grams of rabbit pulp.
2. Onion head.
3. Carrots (one or two pieces).
4. Approximately 150 grams of sour cream.
5. 4 tablespoons sunflower oil.
6. Garlic (three cloves).
7. Bay leaf.
8. Table salt - a third of a teaspoon.
9. Crushed pepper (1 pinch).

How to make a rabbit in a cauldron? The recipe with photos is discussed step by step in this chapter. First, you should rinse the carcass and cut it into small fragments.

The pulp is then soaked in a pan of water for about an hour. Then the meat is washed and evenly fried in a preheated frying pan with the addition of sunflower oil, and placed in a cauldron. Vegetables are rinsed and cleaned. The onion is divided into semicircular pieces. The carrots are chopped using a grater. Fry the vegetables in the sunflower oil left over from cooking the rabbit for about 5 minutes. Transfer to a cauldron, salt and pepper. Fill the food with water and add a bay leaf. Stewed rabbit in a cauldron according to the recipe presented in this chapter takes an hour and a half to prepare. The garlic cloves should be peeled. Then they need to be finely chopped. Add to the dish a quarter of an hour before the end of cooking.

Cooking rabbit in a cauldron: recipe with cream and white wine

The dish includes:

1. Two onions.
2. Fresh chili pepper pod.
3. Two medium sized carrots.
4. A rabbit carcass weighing one and a half kilograms.
5. Half a celery root.
6. Six cloves of garlic.
7. Sunflower oil.
8. Seasonings.
9. Salt.
10. Rosemary (several sprigs).
11. 400 grams of dry white wine.
12. Flour – 1 large spoon.
13. Cream (about 500 milliliters).

How to cook a rabbit? The recipe for the cauldron and a photo of this dish are presented in the next chapter.

Preparation

The carcass is washed, cut, rubbed with a layer of salt and seasonings. Leave it for a while. Vegetables are rinsed and peeled. Carrots are divided into small circles. The garlic is chopped. The pepper is cleared of seeds and cut into squares. Celery is divided into slices, onions into half rings. According to this rabbit recipe, pieces of meat should be fried in a cauldron with the addition of sunflower oil. Combine with chili pepper and two cloves of garlic. After 60 seconds, the vegetables need to be removed from the dish. The rabbit is evenly fried until a crust forms, and spices are added. Add celery and rosemary to the dish. Carrots and onions are sautéed in a separate frying pan with sunflower oil. Add wine to the cauldron and wait until it evaporates. Cover the vessel with a lid. Simmer the dish for 25 minutes. Then combine the meat with carrots and onions. 4 cloves of garlic are crushed and added to the dish. The dish should be salted and simmered for another 10 minutes. Add 500 milliliters of cream. Wait until the gravy becomes thick.

The dish is simmered for another 5 minutes. Then the food should be left under the lid to steep.

Simple recipe

For this dish you need:

1. Two onions.
2. Sour cream (one glass).
3. Rabbit carcass.
4. Chopped pepper.
5. Approximately 100 milliliters of olive oil.
6. Oregano.
7. Salt.

This is how to cook rabbit in sour cream in a cauldron according to the recipe.

The carcass is rinsed and divided into small fragments. Sprinkle with spices and salt. Fry pieces of pulp on both sides in a preheated cauldron with the addition of olive oil. Remove the meat from the vessel. Coarsely chopped onions are cooked in it until translucent. Add oregano. Fry for about 30 seconds, combine with rabbit pulp. The dish is filled with water and simmered for a quarter of an hour. Then add sour cream to the dish. Cook it covered for forty minutes.

A traditional holiday treat is rabbit cooked with potatoes. We have collected the best recipes: in the oven, in a sleeve, in a frying pan and just in a saucepan.

• Rabbit - ½ piece;
• Potatoes - 9 pcs;
• Carrots - 1 piece;
• Onion - 1 piece;
• Greens - parsley;
• Canned tomatoes in their own juice;
• Spices, salt, bay leaf;
• Sunflower oil.

Prepare vegetables. Wash and clean them.

Cut the rabbit meat into small pieces.

Heat sunflower oil in a cauldron. Fry the meat for 10 minutes.

Add onions and carrots.

Add canned tomatoes and spices, salt. Canned tomatoes can be replaced with tomato paste or fresh tomatoes, first remove the skin.

After 5 minutes, add potatoes and water.

Simmer until the potatoes are ready. At the end add herbs and bay leaf.

Recipe 2: Stewed rabbit with vegetables and potatoes

We present to your attention a step-by-step recipe with photos of a popular dish of Russian cuisine: stewed rabbit with potatoes. The rabbit should weigh about one kilogram, neither young nor old, the meat should ideally be light pink in color. Such meat will be juicy and tasty.

• Rabbit 400 grams.
• Potatoes 1 kilogram.
• 1 medium onion.
• 1 medium carrot.
• 3 medium tomatoes.
• Olive oil 50 grams.
• Salt 1 teaspoon.
• Ground black pepper to taste.
• Boiled water 0.5 liters.

First of all, cut our vegetables into small cubes: onions, tomatoes and carrots.

Then peel and cut the potatoes.

Heat a thick cast iron frying pan, pour olive oil and add onion, fry until golden brown.

After this, we put our rabbit, previously cut into pieces.

Fry it on both sides for five minutes.

When we turn the rabbit over to the other side, salt it a little and cover it with our tomato.

Reduce the heat, at this point the tomatoes will release juice, and this will make the rabbit soft. Simmer under the lid closed for 10 minutes.

After this, lay out the potatoes.

Then add carrots.

Salt and pepper.

Fill with water, put a lid on top and simmer all together for 30 minutes.

After 30 minutes, turn it off and let our rabbit stand with the potatoes for 10 minutes.

Recipe 3: rabbit in the oven with potatoes (step-by-step photos)

Be sure to try cooking this most tender meat in the oven. You can pre-marinate it in white wine, it will turn out even tastier. You will learn how to cook rabbit in sour cream with potatoes in the oven from our step-by-step recipe with photos.

• 1 PC. - rabbit carcass
• 800 g - potatoes
• 200 g - carrots
• z pcs. (100 g each) - onion
• 6 pcs. (slices) - garlic
• 1 tbsp. - adjika
• 100 g mayonnaise
• 1 tsp - salt

First, chop the rabbit carcass into portions and wash them.

Cut the potatoes into disks, strips, or slices. The rabbit will be baked on vegetables, which will become a side dish for it.

Line a baking tray with baking paper and place the potatoes on it.

Cut the carrots into disks and place them on top of the potatoes.

Lay out the next layer of onion, cut into half rings.

Place meat on top of vegetables.

Prepare a filling from sour cream (you can use mayonnaise or yogurt). In our example, the dressing consists of mayonnaise, squeezed garlic and dry adjika (you can use regular adjika). You can add other spices to taste.

Add 150-200 ml of water to the dressing and stir.

Pour the dressing over the meat and vegetables.

Place the pan in the oven for 50 minutes at 180 degrees. To be sure that the meat does not brown too much, you can cover the dish with foil and remove it 10 minutes before the end of baking.

This is the whole recipe for rabbit in the oven in sour cream with potatoes. Enjoy your meal!

Recipe 4: rabbit with potatoes and mushrooms in a slow cooker

Traditionally, stewed rabbit is good. Today we will stew meat along with mushrooms and potatoes in a slow cooker. Braising is a cooking process that combines frying and cooking. Usually, before cooking, meat is fried in some kind of fat, then boiled in a small amount of water. If the meat is stewed with mushrooms and vegetables, as in our case, then we get the dish in a kind of sauce, which is obtained during the cooking process.

• rabbit - 500-600 gr
• onion - 1 piece
• Bay leaf
• carrots - 1 pc.
• champignons – 180 gr
• sunflower oil - 4 tbsp.
• potato

Cut the rabbit into small pieces. For stewing, you can take the middle rib part. The legs, as the meatier part, are best used for baking, but the ribs will also turn out good as a result of stewing.

Peel and grate the carrots and chop the onion.

Cut the champignons into slices.

Pour a little refined vegetable oil into the multicooker bowl and fry the meat, onions and carrots in it. To do this, set the “Frying” program for 20 minutes.

Add the peeled and diced potatoes to the meat, and add the mushrooms as well.

Fill the contents with water (a little just to cover the components), add salt, add bay leaf and pepper.

Add some greens to the finished dish.

Recipe 5: rabbit baked in a sleeve with potatoes

Rabbit meat turns out very tasty when baked in the oven. To make the rabbit juicy and tender, it is better to bake it in a baking oven along with onions. You can also add potatoes or other seasonal vegetables.

• Rabbit meat400 g
• Onions 1-2 pcs.
• Potatoes 4-5 pcs.
• Bay leaf 3 pcs.
• Salt to taste
• Black pepper to taste
• Sunflower oil 3 tbsp. l.

Sprinkle the rabbit meat with salt and pepper.

Peel the onion, cut it and add it to the meat.

Add chopped potatoes and bay leaf.

Place the rabbit meat and potatoes in a cooking sleeve, add sunflower oil and mix everything. We tie the sleeve on both sides and put it in the oven for 45 minutes. Cook at a temperature of 190-200 degrees.

The baked rabbit with potatoes is ready, bon appetit.

Recipe 6: rabbit in a pot with potatoes (step by step with photo)

Rabbit cooked in a pot with potatoes is a wonderful, simple dish that you are sure to love. Rabbit meat combined with potatoes turns out very tasty, tender and aromatic. The dish can be served for lunch or dinner with a salad of fresh vegetables. Try it, I recommend it! The calculation of products is given for 2 pots with a capacity of 600 ml.

• rabbit meat - 300 g;
• onion - 1 pc.;
• salt, spices - to taste;
• carrots - 1 pc.;
• sour cream - 2-3 tbsp. l.;
• potatoes - 4-5 pcs.;
• meat or chicken broth (if there is no broth, you can replace it with water) - 300 ml;
• bay leaf - 2 pcs.

Rabbit with potatoes cooked in a pot is the most tender and very tasty dish, served hot, sprinkled with herbs.

Recipe 7: Stewed rabbit with potatoes in a pan

• Rabbit – 400 gr.,
• Onion – 1 pc.,
• Potatoes – 1 kg,
• Carrots – 1 pc.,
• Water – 1.5 liters,
• Bay leaf – 1-2 pcs.,
• Salt - to taste
• Spices for meat – 5 gr.,
• Sunflower oil

Cooking stewed rabbit begins with preparing the vegetables. Wash and peel the carrots and potatoes. Chop the carrots on a fine grater.

Cut the potatoes into small pieces, as for soup or borscht. Fill it with water to prevent it from darkening.

Peel and dice the onion.

Now let's prepare the rabbit. The supermarket sells ready-made soup kits made from chopped rabbit parts. If you have a whole rabbit, cut it into pieces. Any parts of the rabbit are suitable for stewing. Prepared meat should be rinsed with cold water and blotted dry with napkins.

To make stewed potatoes with rabbit have a more expressive taste, it is recommended to fry the rabbit meat in a frying pan with butter before stewing. Place the rabbit in the pan once it is hot. Stirring, fry the rabbit until golden brown.

Place the potatoes in a cauldron, saucepan or saucepan. Place pieces of fried rabbit on top of it. Sauté carrots and onions in sunflower oil.

Add to the pot with the rabbit and potatoes.

Add hot water. The water should cover the vegetables and meat by about 2 cm.

Potatoes in a cauldron turn out tender-crispy, aromatic and satisfying. It is also prepared with the addition of meat of your choice - then the dish will be juicier. Rabbit with potatoes in a cauldron, the recipe for which is presented below, as well as pork ribs, duck and other meats baked with potatoes are a real delicacy for the most demanding gourmets.

Description of preparation

Potatoes with meat in a cauldron are always aromatic and incredibly tasty. Thanks to the large number of cooking options, they do not get boring and are used for various occasions. They are prepared both to diversify the daily menu and for holidays. And if you exclude meat from the list of ingredients, you get a dietary or meatless dish.

Some types of meat require special processing before cooking. For example, recipes for duck with potatoes in a cauldron involve pre-cooking or separately frying the meat in the oven and then separating it from the bones. Lamb, beef, duck, goose, in addition to frying, require mandatory preliminary marinating. The fastest way to cook is rabbit, chicken, pork ribs and pulp; they are marinated as desired, and this process itself takes less time.

A dish of baked potatoes with meat is served freshly prepared and hot. It is used as a side dish for barbecue or other types of roast, and also as an independent dish if meat is present in the composition. The calorie content of baked potatoes is high because a lot of vegetable oil is used to prepare them.

Ingredients

To prepare potatoes baked in a cauldron you will need the following products:

• 1 kg of potatoes;
• 2 onions;
• 1 carrot (optional ingredient);
• 2 bell peppers (optional ingredient);
• 4 garlic cloves (optional ingredient);
• 3/4-1 stack. vegetable oil;
• 1 stack water;
• 4 tbsp. tomato paste (optional ingredient);
• salt and spices to taste;
• 700 g of meat of your choice;
• 2 tbsp. vinegar, lemon juice or 4 tbsp. mayonnaise (if you have chosen types of meat such as lamb, beef, duck).

If you plan to cook ribs with potatoes, then 1 kg of them is required.

The indicated amount of ingredients is designed for 5-8 servings.

How to cook potatoes with meat in a cauldron

Recipe for cooking potatoes in a cauldron with meat:

1. Wash the meat, dry it with paper towels and cut into pieces.
2. Place the meat pieces in a pan, sprinkle with spices and leave to marinate. Prepare other ingredients. If you are cooking lamb, beef or duck, add vinegar, lemon juice or mayonnaise.
3. Peel the potatoes, wash in cold water, wipe with a napkin and cut into large slices.
4. Chop the onion, garlic, carrots, cut the bell pepper into strips.
5. Pour vegetable oil into a frying pan and put on fire. When the oil is hot, fry the pieces of meat on both sides until golden brown.
6. Pour some oil into a cauldron and heat it up. Then add carrots, onions, garlic, peppers. Fry for 3-5 minutes, remembering to stir.
7. When the vegetables turn golden brown, place the fried meat or ribs in the cauldron. Add salt.
8. Place the top layer with potato slices, sprinkle with a little salt.
9. Dilute the tomato paste with warm water, add salt and pour into the cauldron along with the remaining vegetable oil.
10. Cover the cauldron with a lid and cook over low heat for 35-45 minutes.

Lagman in a cauldron

Lagman in a cauldron made from potatoes and meat is no less tasty. For this dish, use beef or lamb. The recipe ingredients are supplemented with 400 g of noodles. Due to this, the volume of potatoes is reduced: instead of 1 kg, 300 g are taken. Also, if desired, add 1-2 eggplants, 3-4 tomatoes, 100 g of beans, 2 hot peppers, 1 bunch of greens.

Preparation of lagman occurs in the same sequence of actions as baked potatoes, up to point 9.

Then the order is as follows:

1. After adding and frying the potatoes for 3 minutes, add the remaining vegetables,
2. Then pour in the spices, mix everything and fry for 2 minutes over low heat.
3. After this, 1 liter of water is poured into the cauldron and brought to a boil.
4. After boiling, the cauldron is covered with a lid and its contents are simmered for 30 minutes.
5. Meanwhile, boil the noodles in 2 liters of salted water.
6. When the baked vegetables and meat are ready, the cauldron is removed from the heat and the dish is sprinkled with chopped herbs.

Lagman is served hot. Noodles are placed into plates in portions, which are then filled with meat broth and vegetables.

Tender, aromatic, melts in your mouth rabbit meat, cooked in a cauldron, will not leave indifferent either a gourmet or a person who loves to eat delicious food. Meat cooked in an ordinary saucepan or frying pan is significantly different from meat cooked in a cauldron. After all, the thick walls of the cauldron retain heat well and for a long time, and thanks to the hot air circulating inside, which will heat the ingredients simultaneously from all sides, the products cook faster without losing their beneficial qualities. The rule that must be strictly followed when cooking in a cauldron is a tightly closed lid.

Ingredients

For cooking rabbit in a cauldron you will need:

rabbit - 1 kg;

carrots - 4 pcs.;

tomatoes - 3 pcs.;

sweet pepper - 1 pc.;

green onions - 4 pcs.;

water - 150 ml;

salt - 1 tbsp. l.;

Provencal herbs - 1 tbsp. l.

Cooking steps

Prepare the necessary ingredients.

Wash the rabbit carcass thoroughly and cut into portions.

Season the meat with salt and Provençal herbs.

Heat a cauldron or frying pan well and place the rabbit meat fat side down. If the meat is lean, add a little vegetable oil. Fry each piece until golden brown on both sides. It is better to fry the meat not all at once, but in small portions, placing it in a frying pan in one layer, otherwise it will immediately begin to stew and will not acquire a golden brown color. Frying will take 25-30 minutes.

Peel the carrots, cut into slices and place on the bottom of the cauldron.

Place fried pieces of rabbit meat on top.

Wash the pepper, remove the seeds and stem, cut into cubes and place on top of the meat.

Cut the peeled onion into rings and place in a cauldron.

Cut the washed tomatoes into small cubes and also add them to the cauldron with the rabbit meat. Pour in water and place on low heat. Simmer with the lid tightly closed for 30-40 minutes.

Place tender, juicy and aromatic rabbit meat from the cauldron onto a dish and serve along with vegetables.

A very simple and affordable recipe for cooking rabbit meat in a cauldron. Try it and judge for yourself how delicious it is!

Bon appetit! Cook with love!