How to cook rabbit with potatoes. Recipe: Roast rabbit with potatoes

Rabbit stewed with potatoes - basic recipe

Rabbit stewed with potatoes in cream is a classic version of preparing rabbit meat. The dish turns out aromatic, and the meat melts in your mouth. The main thing is to choose crumbly white potatoes and do not skimp on sour cream.

Sometimes rabbits (usually adults) have an unpleasant, specific odor. It’s easy to get rid of it if you marinate the carcass in advance in a liter of water with a tablespoon of 9% vinegar.

For the dish we will need:

• 1.5 kg of potatoes;
• half a rabbit carcass (1 – 1.2 kg);
• onion – 1 pc.;
• young carrots – 2 pcs;
• 200 ml cream 35% fat;
• salt, pepper to taste;
• 60 g vegetable oil;
• water – 200 ml.

Let's get started!

1. We cut the rabbit into pieces. Peel the potatoes and cut into large slices. Cut the carrots into circles or strips.
2. Fry the onion, cut into half rings, in oil and place it on a separate dish.
3. We will also fry the rabbit and combine it with onions.
4. Place the meat and onions in a deep saucepan, add potatoes and carrots on top. Mix everything and add water.
5. Add cream on top and simmer everything, covering with a lid, over low heat for 40 - 50 minutes.

The water will evaporate slightly, and the creamy sauce will saturate the vegetables and impart a creamy taste to the meat. The dish turns out delicious! Serve it with herbs and fresh bread, and wash it down with hot tea with mint.

Step-by-step recipe with photos

Rabbit dishes are as tasty as they are healthy. Everyone knows that rabbit meat is dietary and tender. You can bake a rabbit, boil it, you can even make a delicious rabbit kebab. The first dish that comes to mind when thinking about rabbit is stewed potatoes with rabbit. This is the dish we will prepare, homemade, simple and satisfying.

Let's start by preparing the ingredients; to prepare stewed potatoes with rabbit we need: rabbit, potatoes, onions, carrots, vegetable oil, salt, water, garlic, ground pepper. Cut the rabbit into pieces (or small pieces) and peel the potatoes.

Salt the rabbit meat and fry in vegetable oil until crusty. Cut the onion into strips, carrots into thin slices, and potatoes into cubes.

Transfer the fried rabbit to a saucepan or cauldron, add a clove of garlic. In a frying pan (in rabbit oil), lightly fry the onions and carrots.

Transfer the potatoes, onions and carrots to the rabbit and pour in boiling water. Also add salt, mix and simmer over low heat for about 30-40 minutes.

At the end of cooking, pepper the dish.

Stewed potatoes with rabbit are ready, pour in and serve!

Cooking in a cauldron over a fire

Sometimes on forays out of town you want to get away from boring kebabs. This is completely understandable. Take a cauldron, a couple of kilograms of potatoes and a rabbit. Don't forget to grab a big bunch of greens, vegetables and a bottle of red wine - you'll need them. Rabbit meat, fried potatoes, smoke, good company - a day in nature will be magical!

In addition to rosemary, the ideal seasoning for rabbit meat is marjoram. It is fragrant, aromatic and spicy.

Required ingredients:

• 2 kg of potatoes;
• rabbit carcass (1 – 1.2 kg);
• onion – 1 piece;
• young carrots – 2 pcs;
• sprig of rosemary;
• salt, pepper to taste;
• 60 g vegetable oil;
• water – 300 ml.

Cooking rabbit in a cauldron over a fire is quick and easy.

1. Heat the cauldron over the fire. Pour a drop of water onto the bottom and check: if the water sizzles, you can safely start cooking.
2. We cut the rabbit into large pieces, wash the potatoes and cut them into slices. In nature, you shouldn’t waste time peeling potatoes; just rinse them well with water, scrape them and cut them straight, “in their uniforms.”
3. Fry the rabbit at the bottom of a cauldron in vegetable oil, add onions and carrots, cut into thin slices. Add salt and pepper.
4. Cut the potatoes into large slices and add to the meat and vegetables. Fill everything with water and simmer until the meat is cooked.
5. At the very end of the process, add a sprig of rosemary. It will add a slight juniper flavor.

The dish will be thick, rich and very tasty. And how gently everything smells like smoke! Be sure to cut bread and vegetables for it and place bunches of greens on the table. We eat from camp bowls, scooping with deep spoons.

Multicooker recipe

Rabbit meat is lean, so it turns out a little dry during the cooking process. However, if you cook rabbit meat in a slow cooker, it will become softer and juicier.

Instructions:

1. At the first stage, turn on the “Frying” mode and fry the rabbit pieces for 10 minutes in a multicooker bowl greased with vegetable oil.
2. Then add diced or sliced ​​potatoes and, if desired, other vegetables (eggplant, zucchini, bell peppers) to the bowl.
3. Dilute the sour cream with plain water to the desired consistency. Add salt.
4. Pour in the sauce until the liquid completely covers the meat and vegetables.
5. Close the lid and set the “Extinguishing” mode for another 40 minutes.

If the multicooker does not have a “Stew” mode, you can use the “Soup” mode; the cooking time is the same. But it’s still better to try the meat, and if it seems a little raw, add another 10-15 minutes.

In a slow cooker

If you are a busy housewife, we suggest stewing the rabbit in a smart multicooker. In addition, it will have an unusual taste and will remind you of dishes cooked in a Russian oven. Stewed rabbit with potatoes in a slow cooker comes out very tender: the meat literally slides off the bone, and the potatoes melt in your mouth. You can also prepare the dish in advance using the “delayed start” mode.

Use the “Baking” mode – this will give the dish an appetizing golden brown crust.

To prepare we will need:

• 1 kg of potatoes;
• a third of a rabbit carcass (1 – 1.2 kg);
• onion – 1 piece;
• young carrots – 2 pcs;
• 150 ml thick sour cream;
• salt, pepper to taste;
• 60 g vegetable oil;
• water – 150 ml.

We put on an apron and go into battle:

1. At the bottom of a multi-bowl, fry the rabbit with carrots and onions.
2. Add potatoes, cut into large cubes, fill everything with water and sour cream.
3. Add salt and pepper and turn on the multicooker to the “Stewing” or “Baking” mode for an hour.

We are waiting for the signal to finish cooking. Serve the rabbit with herbs and young cabbage salad with cucumber. You can serve homemade pickles or marinated mushrooms.

Recipe variation in sour cream

Rabbit in sour cream is a traditional dish of Russian cuisine. If you cook it with potatoes, you don’t have to think about the side dish, and you’ll get a complete lunch or dinner.

1. First you need to take care of the rabbit: divide it into several parts and cut off the meat. From the remaining bones you can cook a strong broth with the addition of aromatic herbs (parsley, dill, basil, etc.).
2. Fry the fillet pieces over high heat in an oiled frying pan until golden brown.
3. Reduce heat, chop the onion, grate the carrots on a coarse grater and add to the meat, simmer for 5 minutes.
4. Peel the potatoes, cut into slices of any shape, but approximately the same size, and place in a frying pan.
5. Stir, salt, add spices and pour sour cream. Simmer over low heat for half an hour.

Stewed rabbit with potatoes in sour cream

Rabbit stewed with potatoes in sour cream claims the right to be called a standard dish. Ask any housewife how she will cook a rabbit, and she will answer - certainly, in sour cream. Even children will enjoy this tender second course. And since rabbit meat is a dietary meat, it will definitely appeal to everyone who is watching their figure.

To reduce calories, use 10% fat sour cream.

We will need:

• 2 kg of potatoes;
• rabbit carcass (1 – 1.2 kg);
• onion – 1 piece;
• carrots – 2 pcs;
• 200 g fresh sour cream;
• salt, pepper to taste;
• 60 g vegetable oil;
• water – 150 ml.

Let's get started:

1. Cut the rabbit into small pieces and fry with onions. Chop the potatoes and carrots into large cubes.
2. Combine the rabbit, potatoes and vegetables in a saucepan, add a little broth and generously pour in sour cream.
3. Simmer until the meat is cooked over low heat for 40 minutes.

Place the finished rabbit on a large dish, sprinkle with herbs and invite the household to a meal. Bon appetit.

Rabbit in delicate mustard sauce

A delicious and very simple dish for a hearty meal.

Ingredients:

• Olive oil - 2 tbsp.
• Grainy mustard - 2 tbsp.
• Rabbit - 1 pc.
• Garlic - 3 cloves
• Parsley
• Dijon mustard - 2 tbsp.
• Dry white wine – 150 ml
• Cream - 120 g
• White onion - 1 pc.
• Butter - 2 tbsp.
• Salt
• Ground black pepper
• Thyme leaves

Preparation:

Cut up the rabbit and rub with two types of mustard. Brush with oil and herbs.

Fry the rabbit with garlic.

Add chopped vegetables and add wine. Simmer the dish for at least 40 minutes.

Serve with chopped parsley and thyme.

How to cook in the oven

A cooked rabbit in the oven can hit guests in the heart. Not in all homes this dish is served even on the festive table. For special taste and sophistication, we suggest marinating the carcass in white table wine.

It is better to bake a rabbit in a baking oven - this way it turns out juicier.

Let's prepare:

• 2 kg of potatoes;
• rabbit carcass (1 – 1.2 kg);
• 300 ml dry white wine;
• a sprig of rosemary;
• salt, pepper to taste.

Let's begin the culinary magic:

1. We marinate the rabbit in white wine with a sprig of rosemary. The ideal time for marinating is several hours, during which the meat will have time to become saturated with the wine aroma, and the fibers will become soft and tender.
2. We put the marinated carcass in a sleeve and tie it tightly - we won’t let the aromatic juices leak out.
3. Bake first (10 minutes) at 250 degrees, and then reduce the heat and simmer at 160 degrees for 60 minutes.

Serve the whole carcass, placing it on a platter. We recommend supplementing the rabbit with boiled potatoes and herbs. Be sure to prepare a sauce from sour cream, herbs and a clove of garlic. We dip the meat into the sauce, eat some potatoes and understand - life is wonderful!

Stewed rabbit - how to cook 15 varieties

1. Stewed rabbit “Classic”
2. Rabbit in almond sauce
3. Rabbit with vegetables in wine sauce
4. Rabbit in white sauce
5. Rabbit in beer sauce
6. Rabbit in wine and sour cream sauce
7. Rabbit in orange sauce
8. Rabbit in wine sauce
9. Rabbit with prunes in rose wine
10. Rabbit in spiced cream
11. Rabbit with mushrooms
12. Rabbit with apples
13. Rabbit in delicate mustard sauce
14. Rabbit with olives
15. Rabbit in garlic sauce

With added vegetables

During the vegetable season, it is easy to prepare a light, satisfying, but low-calorie stew with rabbit meat. Take any vegetables, as long as they are juicy and fresh.

Let's prepare:

• 0.8 kg potatoes;
• rabbit carcass (1 – 1.2 kg);
• 2 eggplants;
• 2 small zucchini;
• carrots;
• onion;
• 2 ripe tomatoes;
• a pinch of marjoram;
• a little vegetable oil for frying;
• a large bunch of greenery;
• salt, pepper to taste.

Let's make a great dinner in just an hour:

1. Cut the rabbit into small pieces and fry with onion half rings.
2. Wash the vegetables, peel them, cut them into large cubes.
3. Add everything to the rabbit, salt and pepper and season with spices to taste.
4. Bring the dish to a boil, and then reduce the heat and simmer over low heat for 30 minutes. It is not advisable to simmer longer so that the vegetables do not fall apart. At the very end, add a lot of greens and simmer for a minute - one and a half.

Serve the stew with boiled potatoes, rice or pasta. Choose a side dish at your discretion; any goes well with the stew.

How to cook delicious rabbit

The cooking method is simple. First, the rabbit will be fried in a frying pan and then stewed in the oven. Why did I choose the oven? Yes, because the meat cooked in it turns out soft and juicy. Of course, a cauldron is also used for this dish, but it is better to cook with it outdoors or for those who have a private yard or garden. In one of the articles, I will try to talk in detail about stewing a rabbit in a cauldron. This method will also be useful for cooks.

Ingredients:

• Rabbit – 1400 gr.;
• Potatoes – 10 pcs.;
• Flour - half a glass;
• Onion – 3 pcs.;
• Carrots – 2 large;
• Tomatoes – 1-2 pcs.;
• Bell pepper – 1 pc.;
• Sour cream – 200 gr.;
• Garlic – 1 head;
• Vegetable oil – 50 gr.;
• Butter – 50 gr.;
• Pepper mixture – 0.5 tsp;
• Thyme, basil, rosemary - 0.5 tsp each;
• Dill, parsley - a small bunch;
• Water - depending on the container for extinguishing.

1. We wash the rabbit with water and if it is old, soak it. It is not necessary to do this process with a young person. If you noticed, the paws of a purchased rabbit are always left on, this is done so that the buyer can see that it is not a cat.

If you purchase homemade rabbit meat and are not sure whether it is old or young, it needs to be soaked in cold water for 4-6 hours. Vinegar solution, wine or milk are also suitable for this. This is done in order to get rid of the smell and remove excess blood.

Cut the rabbit meat into pieces. If there are entrails (kidneys, heart, liver), if desired, we also use them in the dish. These by-products are just as tasty.

2. Peel the onion and carrots, wash them and cut them into half rings.

3. We do the same with tomatoes and bell peppers. Only the first vegetable needs to be pre-seeded.

4. Cut the garlic into cloves and cut into thin rings.

5. Peel the potatoes, wash them and cut them coarsely into 4-5 pieces. There is no need to chop it too much; during simmering in the oven, this vegetable should not become boiled.

6. Pour flour into a bowl and mix it with pepper and salt. This recipe uses only black pepper. If desired, add a mixture of different peppers.

7. Pour vegetable oil into the frying pan and immediately add the garlic. Flavor the vegetable oil before frying the rabbit. Fry until golden brown, then remove, but do not throw away.

8. Dip the pieces into the pepper-flour mixture, roll them on all sides.

9. Fry the rabbit until golden brown. We do the same with offal, if any.

This process takes approximately one to two minutes on each side. Thus, we fry all the pieces in several stages. When a rabbit is fried for the first time, it seems that there is fish in the frying pan and you no longer want to wait until the end of cooking, but want to eat it right away. But it’s better to wait until the end, I assure you it will be even tastier.

Important! There is no need to overcook the rabbit meat, because its meat is too tender, which means it can easily dry out. Therefore, we cook only until golden brown, so that the rabbit remains juicy.

10. Add onions and carrots to the same pan. Fry until the onion becomes transparent.

11. Now it’s the turn of the tomato and bell pepper; we add these vegetables to the onions and carrots. Fry for another 5 minutes and turn off the stove.

Rabbit stewed with potatoes and mushrooms

By adding mushrooms to the dish, you will delight everyone who loves to eat tasty and hearty food. The recipe is easy to prepare on a weekday or on holidays, when you want to treat yourself to non-trivial dishes. Choose any mushrooms - champignons, honey mushrooms, chanterelles. Frozen or fresh – it doesn’t matter much either.

For a mushroom flavor, just add a handful of chopped dried mushrooms to the dish, sprinkling them over the ingredients like a spice.

Required ingredients:

• half a kilo of potatoes;
• rabbit carcass (1 – 1.2 kg);
• 500 g mushrooms;
• bulb;
• 150 g sour cream;
• a little vegetable oil for frying;
• a large bunch of greenery;
• salt, pepper to taste.