Dietary rabbit dishes in a slow cooker. We cook rabbit deliciously and creatively. What can you cook from rabbit?

Rabbit meat is considered dietary meat; it contains more protein and nutrients than beef, lamb, pork or chicken. There are many recipes for cooking rabbit meat; the most common dish is stewed rabbit. How to stew a rabbit so that the meat is soft? What additional ingredients are used to tenderize white meat? What spices improve the taste of a dish? The answers to these questions are given in detail below.

How to put out a rabbit?

Ingredients

Rabbit 1 kg Carrot 2 pieces) Potato 6 piece(s) Onion 1 piece(s) Bulgarian pepper 1 piece(s) Milk 1 liter Butter 50 grams

Number of servings: 4
Cooking time: 6 minutes

How to stew a rabbit in a cauldron?

Before cooking, as well as immediately before cutting, rabbit meat must be soaked in cold water for at least an hour - this will speed up the cooking process and also make the meat softer and more tender.

You can stew a rabbit with vegetables, mushrooms, sauces, alcohol, and pasta. You will get a tasty and nutritious dish if you cook meat with potatoes.

How to stew a rabbit with potatoes in a cauldron? For this you will need:

rabbit meat - 1 kg;
carrots - 2 pcs.;
potatoes - 6 pcs. medium size;
onion - 1 pc.;
spices, salt - to taste;
bell pepper - 1 pc.;
milk - 1 liter.
butter - 50 gr.

Pre-soak the meat in milk for 5-6 hours. Wash the vegetables, peel and cut into cubes. Remove the core from the pepper, rinse and cut into small pieces. Finely chop the onion and fry in a cauldron with 1 tablespoon of butter.

Divide the soaked meat into small portions, add to the onion, and fry for no more than 10 minutes. Then pour peppers and vegetables into the cauldron, add water, add spices and salt. Simmer over medium heat until fully cooked. Serve with parsley and dill.

In addition to milk, you can use water with vinegar (apple or wine), as well as alcohol (white and red wine, dark beer) as a marinade. Basic spices recommended for stewing rabbit: black pepper, bay leaf, basil, garlic, thyme.

How to stew a rabbit in a slow cooker?

Meat cooked in a slow cooker is not inferior in taste to dishes cooked on the stove or in the oven. Inside the device, the rabbit cooks in its own juices, absorbing the aroma of spices.

How to stew a rabbit in sour cream in a slow cooker? To cook a delicious rabbit you need the following products:

rabbit carcass - 1-1.2 kg;
onion - 1 pc.;
garlic - 3 cloves;
fat sour cream - 250 gr.;
carrots - 3 pcs.;
salt, paprika, black pepper and ground ginger - to taste;
greenery.

Divide the meat into portions, cut the onion into half rings. Wash the carrots and cut into large circles. Add a little butter to the multicooker bowl, and in the “Fry” mode, fry the meat, seasoned with spices and salt, until a crust forms. When the rabbit pieces are browned, add carrots and onions, add a little salt and pepper again and add one glass of water. Set the “Stew” program on the device and leave the dish to simmer for 1 hour.

Mix sour cream with garlic, herbs, pepper, paprika and salt. After the beep, pour the mixture into the multicooker bowl, stir, and set the “Stew” mode for 35 minutes. Serve the meat with a side dish of fresh vegetables.

Rabbit in sour cream sauce is a delicious dish that can be the highlight of any holiday table. It goes well with boiled pasta, baked potatoes, rice, vegetable stew, salad of fresh vegetables and herbs. Instead of butter or ghee, you can use olive oil - this will make the dish less caloric.

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:

Rabbit carcass – 1 kg.
Onions – 280 g.
Carrots – 160 g.
Garlic – 3 cloves.
Sour cream (fat) – 300 g.
Flour – 1 tbsp. l.
Vegetable oil – 80 ml.
Dry spices (any, to taste) - 1 tbsp. l.
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.

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.

Heat the frying pan, add vegetable oil and fry the rabbit until golden brown on the stove at maximum heat and set it aside.
Cut the onion and carrots into cubes, and the garlic into thin slices.
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.

Place our rabbit on top of the fried vegetables and decorate with bay leaves.
Pour in about 1 liter of water (so that it covers the meat) and cook it in the “stew” mode for about 60 minutes.
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.
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:

Rabbit meat – 2 kg (medium size carcass).
Striking oil.
4 cloves of garlic.
Carrots – 1 pc. (100-120 g).
Onion – 2 pcs. (150 g).
Sour cream – 350 g (low fat content).
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:

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.
Cut the garlic into thin slices, heat the frying pan, pour in vegetable oil and fry it until it dries out.
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.
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.
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.

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.
Without removing the meat from the multicooker, turn on the “Stew” mode and add the side dish and sauce to the bowl.
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:

A small rabbit carcass – 1.2-1.5 kg.
3 medium onions.
3 carrots.
100-120 g sour cream.
Mustard beans – 2 tbsp. l.
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.

Chop the animal into portions and fry until golden brown.
Cut onions and carrots into large cubes.
Prepare the sauce: mix sour cream, mustard, salt and pepper until smooth.
Load the rabbit into the slow cooker and turn on the stewing mode.
After 30 minutes of stewing, add our vegetables, sauce to the bowl and add a little salt to the dish.
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 answers to.

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!

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.

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.

Rabbit in a slow cooker with mayonnaise is so tasty and juicy that you'll just lick your fingers! Stewed meat in vegetable broth simply comes off the bones and literally melts in your mouth.

To get such a tasty dish, it is recommended to simmer the rabbit for at least 1.5 hours in a slow cooker, and even more in a regular cauldron on the stove - 2-2.5 hours. The meat of this animal is considered dietary, therefore, to prevent it from tasting dry, be sure to add a little fat or a fatty dairy product to the broth: mayonnaise, sour cream, fermented baked milk, cream, etc.

By the way, if you decide to add mushrooms to the cooking process, the taste of the dish will only benefit from this! If by-products were also sold along with the rabbit, cook the meat along with them - they will not boil over, they will remain intact. You can create a lunch or dinner using fresh rabbit meat or pack it in small bags ahead of time and freeze it, then defrost it at room temperature for about 1 hour and add it to the multicooker bowl.

Peel the carrots along with the onions, rinse. Cut the carrots into medium cubes, the onion into half rings. Pour vegetable oil into the multicooker bowl. Turn on the “Fry” mode for 10 minutes and add chopped vegetables inside the bowl. Fry until soft.

Add rabbit meat to the bowl. Change the mode from “Frying” to “Stewing” for 1.5 hours. Pour in hot water, add salt, bay leaves, and close the lid of the appliance. After 1 hour and 15 minutes from the specified time, when 15 minutes remain on the display, slightly open the multicooker lid.

Add mayonnaise of any fat content you choose. It can be replaced with cream or fermented baked milk, yogurt.

Chop the washed parsley and add it to the bowl. You can use dill, rosemary, thyme, oregano, etc. instead of parsley. Close the appliance with a lid and cook the dish until the beep sounds.

If you like thick sauces, you can add a little wheat flour to the broth - it will thicken it.

Place the rabbit cooked in a slow cooker with mayonnaise on a plate, pour over the broth with vegetables and serve, garnished with vegetables, cereals, pasta, etc.

It’s hard to imagine our kitchen without a multicooker; it allows you to cook any dish, including the most complex, quickly and without unnecessary hassle. Rabbit meat is no exception; in a slow cooker it turns out very tasty, and the process is surprisingly simple to perform. Rabbit has long become one of our favorite dishes due to the healthfulness and wonderful taste of its meat. In addition, the tender meat of rabbit allows you to make a variety of dishes from it and subject it to various processing: boiling, frying, stewing, preparing soups, roasts, etc. Rabbit dishes in a slow cooker do not require any special effort or strain, but they turn out very juicy, tender and aromatic. Here are the main dishes: rabbit in sour cream in a slow cooker, rabbit with potatoes in a slow cooker, rabbit in sauce in a slow cooker, rabbit stewed in sour cream in a slow cooker.

To decide how to cook rabbit meat in a slow cooker, you should first read our recipes and tips. There are many recipes, and there are even more preferences among people. Some people prefer rabbit stewed in a slow cooker, others prefer rabbit in a slow cooker in sour cream sauce. Try to be prepared for all occasions. The most popular combination is rabbit meat with sour cream. Including rabbit in a slow cooker - with sour cream, according to many, it turns out tastiest. We won’t argue, but we advise you to master more recipes. If you get a juicy rabbit in a slow cooker, anyone who tries this dish will definitely say that this is a delicious rabbit. It's hard to do otherwise in a slow cooker!

The right choice is a rabbit in a slow cooker. Get the recipe on our website. Carefully study the photographs of the prepared “rabbit in a slow cooker” dish. A photo always makes it possible to better understand what the author of the recipe wanted to prepare. And if you haven’t changed your mind, your goal is a rabbit in a slow cooker, recipes with photos will help you. The step-by-step cooking instructions are especially helpful. For example, the same rabbit in a slow cooker, recipes with photos, step-by-step illustrating the process of its preparation, are very clear and convincing.

And let your favorite pastime in the kitchen be cooking rabbit in a slow cooker, you will soon begin to recommend the recipes to others. If you have the desire and interest in this process, you can easily invent your own recipe for rabbit in sour cream in a slow cooker, or you will end up with a stewed rabbit in a slow cooker that other housewives will want to have a recipe for.

Don't stop at one recipe. Cooking rabbit in a slow cooker gives you the opportunity to improvise. How to cook a juicy rabbit in a slow cooker will become clear after several attempts and training.

Now some tips on how to cook a rabbit in a slow cooker:

It is better to marinate the dark pink meat of older specimens overnight in a marinade of your choice. You can: in kefir, vinegar, red or white wine. It is possible to add seasonings and spices either directly to the marinade or during the cooking process;

Cooking the rabbit is divided into two stages: put the ingredients – vegetables (to your taste) and meat into a slow cooker and fry in the “baking” mode; then add water, spices and in the “stew” mode, wait for the product to be completely ready;

It is better to cut the meat into large pieces, they will better retain their juiciness;

For additional richness and preservation of the specific aroma of the dish, you can cook the meat in a slow cooker on the bones; the rabbit’s bones are tender and will not interfere with enjoying the dish.

Both front and rear legs can be used. It should be noted that the hind legs contain more sirloin. In order for the meat to be stewed well, it is recommended to divide the legs into parts. You can chop it with an ax or cut it with a knife in certain places.

You can also pre-soak the meat in water and vinegar. You need to take a liter of water and a spoonful of table vinegar. This procedure allows you to get rid of the specific smell of rabbit meat. Cooking rabbit meat is not complete without sour cream; this fermented milk product also eliminates odor. It is recommended to cook for at least an hour to ensure tender meat.

The rabbit legs can be served on a separate plate. For flavor, you can sprinkle chopped dill or green onions on top.

Ingredients for cooking rabbit

Rabbit legs – 0.5 kg.
Vegetable oil – 20 ml.
Water – 400 ml.
Sour cream – 60 ml.
Mustard – 1 tbsp.
Laurel leaf – 1 pc.
Onions – 120 g.
Chicken seasoning – 3 g.
Salt - to taste.

How to cook rabbit legs in sour cream in a slow cooker

Remove the rabbit legs from the freezer and leave overnight, then rinse thoroughly with water.

Cut the legs into pieces using a sharp knife.

Turn on the “Baking” program and heat the vegetable oil. Arrange the pieces. Cook the meat in the indicated option for 30 minutes.

Turn the pieces over, they will brown on one side. Peel the onions, chop not too coarsely, add to the meat.

Add mustard and sour cream to the mixture. If desired, the fermented milk product can be replaced with cream or milk.

Now pour in water so that it covers 2/3 of the food. Add salt and seasoning to taste, add a bay leaf, tear it into several pieces.

Close the lid and select the “Stew” program for 2 hours. The meat simmers for a long time and turns out incredibly tasty and tender.

Rabbit legs can be eaten with millet, potatoes and pasta. Meat with a bone is convenient to serve. For the holiday, the rabbit legs can be served on a separate serving plate. You can decorate this dish with herbs or chopped vegetables, such as pickles or fresh tomatoes. Bon appetit!