Rabbit stewed with mushrooms in a slow cooker. Rabbit in a multicooker. Recipe for cooking in sour cream

Tender rabbit meat is an indispensable product in the children's menu. This healthy dish refutes the opinion that a healthy diet can only be insipid and monotonous. Rabbit meat has excellent taste, high content of proteins, vitamins and microelements. Now we will tell you how to cook a stewed rabbit in a slow cooker so that the family always asks for more!

Before starting the heat treatment of meat, rabbit meat is divided into portions for convenience. Butchering a rabbit carcass is no more difficult than carving a chicken. See for yourself:

1. Flatten the eviscerated carcass of the animal on a cutting board and separate the back. With a sharp knife, cut the meat to the bone, and bite the bone with kitchen scissors.
2. Separate the hind legs from the carcass. In a large rabbit, each foot is usually divided into two more parts. As a result, 5 portions come out of the back of the carcass.
3. Now cut off the front paws with a knife. If the size of the animal allows, divide them in half too.
4. Make incisions on the body, outlining portions.
5. Cut the body along the marked incisions. Cut the meat with a knife, divide the bones with scissors.
6. Scissors are also used to cut the sternum. A medium-sized chest usually makes 3-4 servings.

Everything, cutting work is over. Now the pieces of meat can be fried, baked or stewed.

1. The meat of a well-fed animal is the most delicious. It is light pink and very delicate. It is enough to boil, fry or stew it, using a minimum of spices. On the carcass of a skinny rabbit, the meat is bluish-red and rather tough. It makes good cutlets, meatballs and cue balls.
2. The legs and back are the tastiest parts of the rabbit.
3. Rabbit meat, especially the carcasses of mature animals, smells characteristically. If this bothers you, soak the meat in water or vinegar solution, changing the liquid once every half hour. Usually 3 - 4 fillings are enough. For the last time pouring the meat, add a little wine, milk or soy sauce to the liquid.
4. It is convenient to cook a rabbit in a slow cooker on two programs. First, turn on “Baking” to fry pieces of meat, onions and carrots in a small amount of oil, and then bring the dish to readiness in the “Stew” mode, adding the right amount of liquid and spices.

Stewed rabbit with prunes in a slow cooker

We offer you a recipe for a dish from the "lick your fingers" series. Its zest is in a thick and very fragrant gravy: it impregnates tender meat with sharp notes of spices, softened by the sweet and sour taste of prunes.

Products from which we will prepare:

• young rabbit meat (fillet) - 2 kg;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• prunes - 200 g;
• sweet ketchup - 3 tbsp. l.;
• sour cream - 3 tbsp. l.;
• olive oil - 2 tbsp. l.;
• garlic - 3 cloves;
• mustard - 1.5 tsp;
• seasoning of your choice.

Cook the stewed rabbit in a slow cooker according to the instructions:

1. Choose pitted prunes for the dish. Before doing anything with dried fruits, they are soaked for 30 minutes, or even for 1 - 1.5 hours if they are too dry. Pour warm water over prunes and set aside.
2. Cut rabbit meat into medium-sized pieces. Put the slow cooker in the “Baking” mode for half an hour and fry the rabbit meat. Meanwhile, clean the vegetables and chop them. Put the chopped carrots and onions into the bowl where the fillet is already fried and cook for another 10 minutes (that is, 40 minutes in total).
3. Pour the food in the slow cooker by 2/3, put the required amount of ketchup, sour cream and mustard there. Then add a pinch each of salt and pepper, as well as your favorite spices and herbs (such as rosemary or basil). Mix the ingredients of the future dish and switch the kitchen appliance to the “Extinguishing” mode by setting the timer for 1.5 hours.
4. 30 minutes before the end of the stew, put the soaked dried fruits in the bowl. At the same stage, adjust the taste of the dish if you lack salt or pepper. 10 minutes before the end of the program, put the garlic passed through the press into the slow cooker.
5. The finished stewed rabbit in a slow cooker is laid out on a large dish, decorated with greens. Served with a side dish of mashed potatoes or boiled rice. Enjoy your meal!

Stewed rabbit with sour cream in a slow cooker

This dish may not be as refined as the previous one, but it is certainly no less tasty! Tender rabbit meat in sour cream and vegetables is the perfect choice to feed your family the right lunch or dinner. For a side dish, you can boil potatoes or cook homemade noodles.

For the dish you will need the following products:

• rabbit carcass - 2 kg;
• carrots - 3 pcs.;
• large bulbs - 2 pcs.;
• sour cream - 250 ml;
• garlic - 3 cloves;
• ground black pepper, salt - to taste;
• vegetable oil;
• greens.

Cooking instructions:

1. Divide the carcass of the animal into portioned pieces.
2. Chop the onion, cutting it into small cubes, and grate the carrots on a grater with large teeth.
3. Pour a little vegetable oil into the bowl, put the meat there and set the “Baking” for 40 minutes. During this time, periodically turn the rabbit pieces on the other side so that the frying is even.
4. While the slow cooker is running, turn on the stove and fry the vegetables in oil in a skillet. First - onions until golden brown, then - carrots until soft.
5. Put the fried vegetable mass on top of the meat, add salt, pepper and spices with which you usually cook. Make the sour cream thinner by adding some water to it and pour it into the bowl.
6. Turn on "Extinguishing" for 1.5 hours, and then for another 40 minutes, use the "Baking" mode. 5 minutes before the end of the program, add chopped garlic to the bowl. Before serving, garnish the rabbit stewed in a multicooker with greens. It's amazing how such a delicious dish can be made from simple ingredients. Enjoy your meal!

Stewed rabbit with vegetables in a slow cooker

The multifunctional miracle oven has simplified our duties in the kitchen to the point of impossibility: the technique quickly prepares healthy and very tasty food. We offer you a diet recipe for stewed rabbit in a slow cooker. Add vegetables to the meat - fresh or frozen.

Required products:

• the pulp of a young rabbit - 800 g;
• young leek - 2 arrows;
• cauliflower - 300 g;
• Brussels sprouts - 300 g;
• green beans - 200 g;
• salt, spices;
• cherry tomatoes for decoration.

The procedure for preparing stewed rabbit with vegetables in a slow cooker:

1. Cut the leek into two halves and chop each half into rings.
2. Place the onion and rabbit pieces in a bowl of oil. Fry the products on the "Baking" for 10 minutes. Then pour in enough water to almost completely cover the meat. Add a pinch each of salt and pepper.
3. Place a steam container on top of the bowl and place the mixed vegetables there. Don't forget to lightly salt the food. Close the multicooker and activate the Multicook program for 25 minutes, having previously designated the type of product as “meat”.
4. Put the finished stewed rabbit in a slow cooker on a dish, place steamed vegetables next door. Use fresh cherry tomato halves as a garnish. If you wish, acidify the food with lemon juice.

Stewed rabbit in a slow cooker: a delicious roast recipe

Tender meat, crumbly potatoes soaked in gravy, vegetables that have absorbed the aromas of spices - sometimes this is all that the soul desires. A rabbit cooked in this way resembles a classic oven roast.

Products:

• rabbit meat - 2 kg;
• potatoes - 1.5 kg;
• onion - 2 pcs.;
• tomatoes - 3 pcs.;
• water - 1 tbsp.;
• marjoram;
• ground mixture of peppers;
• fresh greens.

How to cook stewed rabbit in a slow cooker:

1. Finely chop the onion. Set "Baking" for half an hour to fry rabbit meat with onions. Stir 2-3 times during this time for even frying.
2. Pour water into the meat and start the "Stewing" program for 1 hour. In the meantime, take care of the vegetables: cut the tomatoes into large slices, and the potatoes into small cubes.
3. Place chopped vegetables in a multi-bowl and season with spices. Add some water and simmer food for another 1 hour. Garnish the finished rabbit stewed in a slow cooker with plenty of greens.

Stewed rabbit in a slow cooker: hearty pilaf

It would be wrong to bypass this dish - rabbit and rice complement each other perfectly!

Let's cook:

• rabbit meat - 500 g;
• long grain rice - 2 multi-cups;
• vegetable oil - 3 tbsp. l.;
• carrots - 1 pc.;
• onion - 1 pc.;
• salt and spices.

We will prepare in this order:

1. Divide the rabbit fillet into portions that are convenient for you.
2. Peel the vegetables and cut into small pieces.
3. Lubricate the bottom of the multi-bowl with oil, put the rabbit meat with vegetables there, and then start the “Baking” for half an hour.
4. Add salt and spices of your choice to the products, put rice on top of the meat and pour hot water into it. It should be about 1 cm above the contents of the bowl. Set the “Pilaf” program for 40 minutes, and then switch the kitchen appliance to the “Heating” mode for another quarter of an hour. Eat for health!

Stewed rabbit with mushrooms in a slow cooker

Rabbit meat cooked according to this recipe is incredibly tasty. Fragrant mushrooms will saturate the meat with the original spirit of the forest and give it an even more appetizing look.

Required Ingredients:

• any dry mushrooms - 1 handful;
• young rabbit fillet - 1 kg;
• water - 2 tbsp.;
• onions - 1 pc.;
• carrots - 1 pc.;
• sour cream - 1.5 tbsp.;
• vegetable oil;
• salt pepper.

Cooking rabbit stewed with mushrooms in a slow cooker is very simple:

1. Pour oil into the bowl of the kitchen appliance and put the rabbit meat cut into pieces. Salt, pepper and add any spices to taste. Fill the bowl with water and simmer on the appropriate program for 2 hours.
2. While the meat is cooking, soak the mushrooms in warm water for half an hour, then rinse them in running water and cut into strips.
3. Cut the onion into half rings, grate the carrot with large chips. Fry the vegetables in a skillet until golden brown. Then add mushrooms to the frying, and after another 10 minutes - sour cream. Simmer food for 15 minutes on low heat, add a little water if necessary.
4. Pour the prepared mushroom sauce into the bowl where the meat is stewed. Put the device on "Baking" for half an hour. The divine aroma in the kitchen will announce the readiness of the dish. Help yourself!

Rabbit stewed with wine in a slow cooker. Video

Rabbit meat ... I have a very different attitude towards it. Let's not talk about sad things, however, because we are waiting for a fascinating journey with the participation of the most delicate type of meat, the most useful in all respects and, I will not be afraid of this word, the most delicious.

There are as many ways to cook a rabbit as there are other types of meat. But this recipe, which I will now offer you, I definitely like more than others.

First, everything is useful, because. in addition to rabbit meat, I suggest adding no less healthy vegetables. They will add charm to the whole dish. Secondly, the meat is so tender and juicy that you forget about everything in the world.

Well, and another main argument in favor of a rabbit in a slow cooker is the ease of cooking. After all, this whole story will be continued by the slow cooker, my reliable assistant in all culinary matters.

This recipe is not for a Lenten table, of course, but you are not fasting, since you are reading these lines, are you? So let's cook together a dish that I once cooked for the family.

Time for preparing: 30 minutes, it all depends on the voltage in the network, and on the brand of the multicooker - 10-15 minutes to prepare for the process and 15 minutes for the process itself OK…

Complexity: below the average

Ingredients:

leek - 50 g

oil - for frying

Cooking

Rarely, but in a shop where I often go, there is rabbit meat. There is no doubt, because the taste of meat is excellent. After washing it thoroughly and separating it from the bone, I chopped it finely.

Then I peeled the garlic. I chopped it up and first fried it lightly in oil, and then added pieces of rabbit meat. Stir with a spatula so that it doesn't burn. Our task is only to let it go a little by turning on the “Frying” mode.

Cheese is an important ingredient. You don’t need a lot of it, because I cooked it only to sprinkle it on top later. Grate on a coarse grater. Although I regretted that I did not do it on a small scale. Why? I'll tell you later.

Next, I cut clean mushrooms. I didn’t make a larger cut, because the champignons were not caught as they thought. But mushrooms are also mushrooms in Africa!

After that, I cut everything from vegetables that is in the recipe. You can, if you don’t see something in your storerooms, replace the ingredients. For example, no celery, put carrots. Or no zucchini, so take an eggplant. And the leek can be replaced with another one, your will.

Well, the time has come when vegetables can be added to the multicooker bowl. First I put in the zucchini.

Then she added everything else, at the end cutting the tomatoes a little, she added flavor and color.
At the end, having poured the boiled pieces of mushrooms here, we will stew everything by closing the lid in the “Extinguishing” mode for literally 5 minutes. True, I later regretted that I had not added sour cream or cream. But it was delicious too. Yes, and I forgot to add, cheese - I sprinkled the finished dish on it in a plate, but it would have been necessary in a slow cooker. And finally - 5 minutes before turning off, salt and pepper everything to taste.

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In our selection you will find the best recipes to prepare a wonderful dinner. Rabbit in a slow cooker - simple and fast.

A rabbit in a slow cooker is a pleasant festive dish with a divine aroma and taste. It can be prepared in different ways, for example, stewed in cream, wine, tomato sauce or vegetables, in any case, the food will turn out to be rich, bright, tender, satisfying, while practically dietary and, quite importantly, 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
• Onion 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

We take a fresh rabbit without skin and entrails, wash it thoroughly and put it in a deep bowl. In a separate clean bowl, we prepare a slightly acidic solution of purified water and 9% table vinegar per 1 liter of liquid - 1 cup with a capacity of 200 milliliters. Pour the carcass with the resulting mixture 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 meat tissues, it will help remove the specific flavor inherent in this type of animal.

After 2-3 hours, it rinses the carcass again under streams of cold running water, dry it with paper kitchen towels, put it on a cutting board and continue preparation. Using a sharp kitchen knife, cut the rabbit into portions, for example, two front legs, the same number of hind legs, then several costal parts and four vertebral parts. After that, we shift the pieces of the animal into a clean deep bowl, season them with salt, black pepper, mix so that the spices envelop the meat on all sides, and leave it like that for 7-10 minutes.

In the meantime, using a new kitchen knife, peel all the vegetables indicated in the recipe. We wash them, dry them with paper kitchen towels, put them in turn on a clean cutting board and chop. Onions in rings, quarters, straws or half rings, and garlic cloves are simply finely chopped. Next, put on the countertop 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 outlet, place a Teflon bowl in the recess of the kitchen appliance and pour a tablespoon of vegetable oil into it. Then we set the “Frying” mode on the scoreboard and the time is 20 minutes. We lower the infused rabbit to the bottom of the bowl and fry the meat on both sides for 5 minutes each. After that, add onions to it and cook them together for another 10 minutes, stirring occasionally with a silicone kitchen spatula.

Then pour everything with sour cream, season with garlic, Italian herbs, an additional portion of salt, as well as black ground pepper and close the kitchen appliance with a tight-fitting lid. We return to the scoreboard and set the new “Stewing” mode for 1.5 hours, during which all the components of the dish will reach full readiness. When the multicooker announces the end of work, we are in no hurry to open it, let all the steam come out. Then we lay out the tidbits of the rabbit in portions on plates and serve to the table.

Rabbit in a slow cooker is a tasty and simple dish that is served hot as a second main course. Tender, almost lagging behind the bones, meat is laid out in portions on plates and served with any, not very spicy, as well as 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! Enjoy your meal!

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.
• Onion - 2 pcs.
• Fatty 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.

Dried mushrooms, if you use them, soak in water for at least a few hours or overnight, then rinse the mushrooms and boil in fresh water for 30 minutes. Save the resulting mushroom broth.

How to cook a rabbit in a slow cooker: prepare vegetables. Cut the onion into quarters, and the carrots into rings or half rings.

Cut the champignons, cleaned from dirt, into large pieces.

Remove the boiled wild mushrooms from the broth and, if necessary, chop them further.

Fry the rabbit pieces in a mixture of vegetable oil and butter until golden brown.

In a multicooker bowl, mix onions, carrots, champignons and wild mushrooms.

Place the fried rabbit pieces on top, trying to press them lightly into the mixture of vegetables.

Season rabbit with mushrooms and vegetables with salt, pepper and dried herbs. Pour in the mushroom broth or water (you will need about 600-800 ml of liquid). The broth or water should be almost flush with the meat.

On the "Stew" mode, cook the rabbit in a slow cooker for about 1 hour or longer (depending on the age of the rabbit), until the meat is soft.

After an hour, mix sour cream with flour and chopped garlic cloves. Add sour cream sauce to the multicooker bowl, gently mix the contents. On the "Stew" mode, continue to cook the rabbit in sour cream for about 20 minutes or until it reaches the desired softness.

Rabbit with mushrooms and vegetables, stewed in sour cream, in a slow cooker, ready! You can serve such a rabbit with any side dish, ideally with mashed potatoes, but also delicious with buckwheat, pasta or rice. Enjoy your meal!

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 a rabbit stewed in a slow cooker. When cooked in this technique, the meat turns out to be fragrant, delicate in taste, although according to the recipe it is recommended to boil the rabbit for at least two hours, and the 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 rabbit meat, but also color the broth white. From vegetables for stewing rabbit, carrots and onions are suitable, you can add a couple of celery stalks or tomatoes.

• 0.5 pcs. rabbit
• 1 carrot
• 1 bulb
• 1 -1.2 liters of hot water
• 1 tsp topless salt
• 3 art. l. vegetable oil
• fresh herbs
• 2-3 bay leaves
• 100 ml bechamel sauce

Rinse rabbit meat in water. If you have half a fresh carcass, then divide it with a knife into parts. If you use meat from the supermarket, then just rinse it. We peel the vegetables. We also wash and cut the onion into half rings, and the carrot into a medium cube.

On the multicooker display, select the “Frying” program for 10 minutes. Pour vegetable oil into the bowl of the multicooker and heat it up, pour carrot and onion slices into the bowl. Saute until soft and lightly browned.

Add rabbit meat, pour hot water. Pour salt, bay leaves. Let's change the vehicle mode to "Extinguishing", activating it for 1.5 hours.

When 10 minutes remain on the scoreboard until the end of the quenching, carefully open the lid of the multicooker so as not to burn yourself with steam. Remove the foam from the surface of the broth with a slotted spoon.

Put the bechamel sauce in the bowl of the multicooker. It's best to add the sauce at room temperature to avoid lumps in the hot broth.

Wash parsley or dill, chop and pour into a multicooker bowl.

Let's taste the broth and add spices if necessary. Close the lid of the multicooker and steam the dish until the sound signaling the end of the quenching.

Put 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)

A rabbit with potatoes in a slow cooker is a great option for a hearty dinner when there is practically no time for active cooking. To make 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 extinguishing the rabbit is almost not required. Prepare the ingredients, start 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 carrot and cut into thin strips. Or grate on a coarse grater.

Remove the husk from the onion too. Finely chop. In the multicooker bowl, heat 1-1.5 tbsp. l. vegetable oil and fry the onions and carrots on the "Frying" mode for 5 minutes, stirring occasionally.

Prepare rabbit meat. If the carcass is whole, then cut it into small pieces. Wash and dry with paper towels.

Remove the fried vegetables from the slow cooker and transfer them to a bowl. Pour in the rest of the oil and lay out the rabbit. Fry on one side for 5 minutes. It is better to cover the lid so that grease does not splatter. Then turn the rabbit over and fry the same amount more. When the device signals the end of its work, switch the mode to "Extinguishing" and cook the rabbit in the slow cooker for 30-35 minutes.

In the meantime, peel the potatoes. Cut it into a small cube. In the meantime, fill with cold water so that it does not turn black.

After half an hour, drain the water from the potatoes. Add fried onions and carrots to the rabbit in a slow cooker and add potatoes.

Put sour cream there, add spices and salt. If the garlic is fresh, run it through a press. Pour in some clean water and stir. Close the lid of the device, select the "Extinguishing" mode again. On this program, a rabbit stewed with potatoes in a slow cooker is cooked for another half an hour.

The meat is tender, the potatoes melt in your mouth, the sour cream sauce is thick and fragrant.

The perfect two-in-one dish.

Recipe 5: how to cook a rabbit in a slow cooker

To cook a rabbit deliciously, you need only two components of success. Firstly, to make a good sauce and, secondly, to ensure the correct cooking regimen. In simpler terms, hang over the pot where the rabbit is stewing, so that, God forbid, it does not burn. If you are cooking a rabbit in a slow cooker, then the second paragraph disappears by itself. Nothing in it will burn or dry out. So, freeing up time and effort from the need to monitor the stewing process, we can be smarter about the sauce. There is nothing complicated in its preparation, but this is not quite the usual garlic sauce. Firstly, 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 tablespoons,
• Honey 1 tbsp.,
• Juice of half a lime
• Mustard 1 tbsp,
• Bulb,
• Carrot,
• Spices to taste
• sprig of rosemary,
• Vegetable oil 1 tbsp.

For the sauce in which the rabbit will be marinated, we need to take a baked head of garlic. Why do you need to bake garlic for sauce? Everything is quite simple. Roasted garlic tastes slightly sweet and retains a slight aroma. For the sauce in which the rabbit will be marinated, this is just what you need. Garlic is baked quite simply and quickly. Wrap the head of garlic in foil and place in a preheated oven to 200 0C for 10 minutes. Get ready that delicious aromas will spread around the house. When the garlic is ready, take it out of the foil and let it cool. Then cut into two halves.

Squeeze the baked garlic into a bowl, add mustard, lime juice and honey. Mix all ingredients well. Marinating sauce is ready.

The carcass of a young rabbit is preliminarily washed well with cold water and cut into portioned pieces. Lubricate the pieces of meat with sauce, put on a plate, wrap with cling film and leave to marinate for two hours at room temperature.

Pour vegetable oil into the multicooker bowl. Spread the diced onion and slices of carrots. In the "frying" mode, fry the vegetables under the closed lid of the multicooker for two minutes.

Then we 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, we open the lid of the multicooker and turn over the pieces of meat with vegetables so that they do not burn. At the end, add a sprig of rosemary.

Pour in boiled cold water just enough so that it half covers the rabbit meat. Add three tablespoons of sour cream, salt and pepper to taste. We close the lid of the multicooker and set the “extinguishing” mode for one hour. If you have a carcass of a middle-aged 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. Pieces of meat become ruddy and fragrant. Rabbit meat can be eaten with a side dish of vegetables, as well as with any cereals or mashed potatoes.

Recipe 6: rabbit in a slow cooker with sour cream

Putting out a rabbit in a slow cooker in sour cream is not at all difficult. Vegetables for this dish we take the simplest and most affordable - onions and carrots. Sour cream - with a low percentage of fat. Photos of the cooking stages - additionally to help.

• rabbit meat - half carcass≈750 g
• medium carrot - 1 pc.
• turnip - 1 pc.
• sour cream - 200 ml
• water - ¼ cup
• salt, bay leaf - to taste.

Prepare the pre-soaked meat (wash, remove fat) and chop into portioned pieces.

Wash vegetables, peel, chop onions and carrots (you can grate 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 cut it coarsely - this will add flavor to the meat.

Pour water into the multicooker bowl and only after that turn on the “Extinguishing” mode for 60 minutes (in the Redmond multicooker this time is programmed, in other models it can be set manually).

Immediately put the meat and vegetables into the slow cooker.

Add sour cream, salt, season with spices. After the end of the program, we keep it warm with the lid closed for another hour. Our diet rabbit is ready. Enjoy your meal!

Recipe 7: Rabbit legs in a Redmond slow cooker

Today I propose to stew a rabbit in a REDMOND RMC-M4524 slow cooker. The program is used only one - "Stew / Soup", so any model of the multicooker can cope with the dish. The main thing is to correctly set the cooking time relative to the power of your miracle pan. For a side dish, you can quickly boil rice in a slow cooker. The time for cooking rice is not taken into account in the description of the recipe, 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.
• extinguishing water - 150 ml

Braised rabbit goes well with almost any side dish, but rice is my favorite. Rinse the cereal to clear water, boil in a slow cooker in a ratio of 2: 1. Don't forget to salt the water in which the rice is cooked.

Cut the carcass of the rabbit, rinse thoroughly, dry with a paper towel.

In a slow cooker, you can stew meat without vegetable oil. Place the rabbit feet in the bowl. Salt on top, turn on the “Frying” mode for 10 minutes.

After 5 minutes, turn the meat over with a spatula to the other side, add salt and fry until the end of the program.

Peel onions and carrots and cut into cubes (onion - half rings). Add vegetables to rabbit meat. Reset the mode to "Stew / Soup", cooking time - 35 minutes.

Dilute sour cream in filtered water, add to the meat after 20 minutes from the start of the stew.

Cook the rabbit with the lid closed. 2 minutes before the end of cooking, you need to add chopped garlic. Let the finished dish brew a little in the multicooker bowl.

Serve the rabbit stew hot with rice and vegetable gravy. Enjoy your meal!

Recipe 8: tender rabbit stewed in a slow cooker

Juicy, tender rabbit meat with vegetables in sour cream sauce... You will lick your fingers!

• Rabbit (carcass) - 1.5 - 2 kg
• Bulb onion (large) - 2 pcs
• Carrots - 3 - 4 pcs
• Garlic - 3 tooth.
• 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 on the “Baking” mode for 40 minutes. I am using a Panasonic SR-TMH18LTW multicooker.

We put our "bunny" in the multicooker bowl and fry until golden brown.

In order not to waste time, fry the finely chopped onion in olive oil separately.

And grated carrots.

As soon as the rabbit is reddened, salt and pepper. Top with onions and carrots. Sprinkle with herbs.
Add sour cream and some water.

Set the multicooker to the "Extinguishing" mode for an hour and a half. And then on the “Baking” mode for 40 minutes. A few minutes before cooking, add chopped garlic.

Recipe 9: how to cook rabbit with vegetables

Dishes made from rabbit meat are very tasty and healthy. When preparing a rabbit at home, many hostesses are faced with the problem of not juicy and hard meat. How to cook not only a delicious rabbit, but also juicy and tender.

Rabbit stewed in sour cream! Here is the first ingredient, thanks to which the meat becomes tender. Perhaps there are other tricks for preparing a juicy rabbit. Friends, if you know them, do not be greedy, but share!

Sour cream is tenderness, but I’ll tell you how to get juicy meat a little lower in the recipe. Do not miss!

• rabbit meat (half 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 a mixture of peppers,
• salt - 1 teaspoon,
• bay leaf - 1-2 pcs.,
• garlic - a couple of cloves.

Well, we take all the legs of the bunny along with the ham, carefully mine and wipe it dry. Cut each piece into two.

Rabbit meat is only wiped and not salted! It is important!

While we will be engaged in meat, turn on the multicooker on the "frying" mode.

Pour into the multicooker. oil and when it warms up for a couple of minutes, you can send rabbit meat to the hot bowl.

Do not overcook the meat. Just give it a light crust on both sides.

At this time, chop the peeled onion and chop the carrots.

In the current mode, continuing cooking, salt the meat. This step will make our rabbits juicy! Next, add the chopped onion to the bowl.

We only sauté the onion, then add the shredded carrots.

Stir gently, and literally a couple of minutes and you can turn off the mode.

Now it's time for liquid. Pour hot broth or water into the bowl, add a couple of pieces of allspice black peppercorns. You can also add a bay leaf.

Set the multicooker to the “quenching” mode for one hour. And if your multicooker can be immediately set to this mode for 1 hour and 20 minutes. Expose, 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 in sour cream such spices as paprika, ground black pepper, curry and a mixture of peppers. And quite a bit of 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 with the rabbit and vegetables and continue with the head. You do not need to do anything extra, just stir, close the lid and you can set the table.

In 20 minutes, your rabbit will be completely ready!

But for such a dinner, you need a side dish. In 20 minutes, you can cook pasta, jacket potatoes, and even cook buckwheat. But I wanted to cook corn porridge with plums for a tender rabbit. oil.

Pour corn porridge into boiling salted water and cook for 10 minutes, stirring occasionally. Then add a piece of plums to the cauldron with porridge. oil and close the lid.

Here the preparation of dinner is nearing its end. A 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.;
• Bulb onion - large onion 1 pc.;
• Carrots - 1 pc.;
• Spices to taste.

We cut the carcass of the rabbit into portioned pieces, put it in a multicooker bowl.

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

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

We select the “Steaming” mode for 15 minutes, after which we set the “Extinguishing” mode for 2 hours.

And here is the result!

The presence of a rabbit carcass gives a chance to create a delicious hot dish. And if there is a Redmond slow cooker, then rabbit meat will be prepared literally on its own - it remains to serve it to the table and admire the tender tasty meat. Rabbit dishes contain a minimum amount of cholesterol and unhealthy fats, so this food is recommended for everyone, almost without exception.

What can be cooked from a rabbit

Rabbit meat is one of the favorite types of meat for many. It is well perceived by the body, and the taste of cooked dishes leads to gastronomic ecstasy. From one carcass, you can cook many different hot dishes - stew, roast, pilaf, soup, or just serve meat with fresh vegetables. The delicacy product contains 19 amino acids that do not lose their qualitative composition during heat treatment. Therefore, lovers of tasty, healthy, easy-to-cook food will benefit from knowing a few meat recipes in a slow cooker.

Recipe for cooking a rabbit in a slow cooker

A rabbit in a slow cooker is done quickly and does not require any unusual products with which to cook it. You can add any vegetables whose taste you like to the dish, mushrooms - the main aspect is the flavor combination with meat. For rabbit meat stewed with cream, you can make rice porridge, buckwheat, baked potatoes, homemade noodles or fresh vegetables as a side dish.

in sour cream

Rabbit in sour cream in a slow cooker is prepared quickly and easily. You will need:

• carcass weighing no more than 2 kg;
• three pieces of carrots;
• three medium-sized bulbs;
• 0.25 kg of sour cream (homemade or purchased);
• 3-4 cloves of garlic;
• black pepper, salt, herbs and a little vegetable oil.

Correctly and step by step we prepare the dish:

1. Portionally divide the carcass of the animal.
2. We cut the onions into small cubes, three carrots.
3. Lubricate the bowl of the multicooker with oil, put the cut carcass in portions, turn on the "Baking" mode. Within 40 minutes, while the meat is stewed, it must be turned over several times.
4. Separately, fry the chopped onions in a pan, add grated carrots to them.
5. Cover the rabbit meat with vegetables, season, pour over sour cream mixed with a small amount of ordinary water.
6. We set your Polaris, Panasonic or Redmond to the "Extinguishing" mode (for 1.5 hours). After we rearrange the multicooker to “Baking” for at least 40 minutes. A few minutes before turning off the kitchen appliances, season the dish with chopped garlic. Enjoy your meal!

To stew rabbit with potatoes in sour cream sauce you will need:

• meat - 500 gr.;
• potato tubers - pieces 7-8;
• sour cream - 150 grams;
• carrots - small size 2 pieces;
• brown onion - 2 heads;
• a bunch of dill;
• spices.

Rabbit in sour cream sauce in a Philips slow cooker is done like this:

1. We prepare vegetables: finely chop the onions, three carrots, make potatoes into large cubes, finely chop the greens.
2. In the multicooker on the “Baking” mode, lay the rabbit sticks.
3. We put vegetables on the browned meat, add a little water.
4. Put potatoes on top, season, pour sour cream, diluted water or milk (optional).
5. We leave the dish on the "Extinguishing" mode for 1 hour. We serve the dish to the table, after sprinkling with chopped herbs.

Roast

The recipe for a rabbit in a slow cooker with vegetables is very simple. The steamed dish is no worse than the usual roast in pots. To make homemade tasty and juicy, you will need:

• animal meat - a small carcass of 1.5 kg;
• 900 grams - 1 kg of potatoes;
• 2 pcs. onion;
• 3 pcs. red or pink tomatoes;
• 1 glass of plain water;
• greens and spices to taste (ideally - salt, black pepper, marjoram).

Roast method:

1. We divide the carcass into pieces, chop the onion.
2. In the “Baking” mode, fry the meat with onions for 30 minutes, periodically turn the pieces of meat over.
3. Add some water, turn on the "Extinguishing" (for an hour).
4. We cut the tomatoes into slices, potatoes into small cubes.
5. We put the vegetables and spices in a bowl, pour out the water. We turn on the appliance to the "Extinguishing" mode for 1 hour.

With vegetables

Rabbit meat can be cooked with any vegetable. Delicious with the addition of:

• carrots and onions - one each of large sizes;
• white beans - 2 cups;
• corn kernels - 1 cup;
• mustard and sour jam - 1 large spoon each;
• 1 st. l. wine (white) and ordinary water;
• sunflower (preferably refined) oil - 2 tbsp. l.;
• butter - 80 g;
• spices to taste, garlic.

The cooking method is simple:

1. Marinate the carcass or its individual parts (legs) with jam, mustard, garlic.
2. We put the slow cooker on the "Frying", first we prepare onions, carrots. Add corn, beans, then meat.
3. Add water (or broth), season, put butter.
4. The dish will be ready in 2 hours if the equipment is in the "Extinguishing" mode.

With mushrooms

Cooking Ingredients:

• rabbit carcass - about 1 kg;
• onions, carrots - 1-2 pcs.;
• water - half a glass;
• dry or fresh mushrooms as desired;
• spices and herbs.

How to cook meat with mushrooms:

1. If we take dry mushrooms, before cooking, fill them with water.
2. Fry the prepared meat, seasoning with all the desired spices. Add 2 cups of ordinary water and leave on the “Extinguishing” (about 2 hours).
3. We cut the mushrooms, three carrots, cut the onion into half rings. Fry vegetables and mushrooms in a pan, add sour cream. Simmer for 20 minutes, salt.
4. We spread the contents of the pan to the rabbit meat and leave for 30 minutes in the “Baking” mode.

in cream

How to cook a rabbit in a slow cooker in cream? For this you will need:

• carcass of medium size;
• onion;
• peas - 1 tablespoon;
• carrots - 2 small things;
• olive refined oil - 4 large spoons;
• cream and dry wine - one glass each;
• spices as desired and 1 tbsp. l. mustard.

Cooking young rabbit meat with cream step by step:

1. Sprinkle the rabbit with flour.
2. Fry the onion, cut into half rings, add the carrot, cut into strips. Put the finished roast on a plate.
3. Adding a little butter, we also fry the rabbit meat in a slow cooker. Put the cooked meat on a plate.
4. We lay the onions and carrots, we fall asleep peas, on top - meat. Pour cream, season with spices. With the "Extinguishing" mode, the dish is cooked for 2 hours.

Learn more recipes at home. Our detailed instructions will help you choose the right rabbit meat for delicious diet meals.

Check out unusual and delicious recipes and find out in a hurry.

Video: how to quickly and tasty cook a rabbit

Wondering what to cook with rabbit? The multi-cooker-pressure cooker will help you easily and quickly feed all family members with an exquisite and dietary dish. The meat you will get is not only tender, but also nutritious. There are many different step-by-step recipes that will allow even a novice cook to create unforgettable impressions from their culinary masterpieces. Video recipes will tell you how to cook a delicious rabbit.

How to put out a rabbit in wine

Cooking Dijon Rabbit

Recipe for rabbit in sour cream

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

Training

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

Stewed rabbit in a slow cooker

This rabbit recipe in a slow cooker is well-deservedly popular - the meat is 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, put the onion cut into half rings, "straws" of carrots, meat. Pour in broth (400 ml), add salt, seasonings and bay leaf. In the Simmer mode, cook the meat for about an hour. Sprinkle with chopped herbs when serving.

Rabbit meat with vegetables

Rabbit dishes in a slow cooker can be cooked with the addition of various vegetables. The recipe below includes rabbit meat (500 g), carrots and onions - 1 each, white beans - 2 tbsp, corn grains - 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 of butter and 2 tbsp. vegetable oil.

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

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. Sauté the onion and meat in vegetable oil on the Fry or Bake mode (it will take 35 minutes). Then add 1 tbsp. water, salt, season and cook in the Simmer mode for 1 hour. Peel and cut potatoes. Free the tomatoes from the skin and cut them too. Add vegetables to the bowl, add more water if necessary and simmer for 1 hour.

Rabbit pilaf

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

Chop the peeled vegetables, cut the meat into pieces. Fry everything under the lid in 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 for 40 minutes and then leave on Preheat for 20 minutes.

Ragout with rabbit

Rabbit with cabbage and other vegetables is a tasty and satisfying dish. To cook the stew, take rabbit meat (700 g), onions, a small turnip, carrots, 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 on a young zucchini). Cut onions, potatoes, turnips, zucchini. Grate carrots. Shred the cabbage. Transfer all vegetables to a bowl with meat, add salt, mix. Extinguish for 1 hour by 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.). Other ingredients: olive oil (4 tablespoons), dry wine and cream (1 tablespoon each). Also prepare spices and mustard (1 tablespoon).

Sprinkle the washed rabbit meat with flour. Cut the onion into half rings, fry in vegetable oil in the Frying mode, add the “straws” of carrots, continue frying, and then transfer to a plate. Put the meat in a bowl, fry, adding a little butter, transfer to a plate. Return the onions and carrots to the bowl, put the 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.), Celery stalk, dry red wine (200 ml). The most suitable spices are thyme and rosemary. Stuff the meat with bacon, pour wine, add spices. Marinate the meat for 2 hours. Pour vegetable oil into the bowl, fry the onion and celery, put the meat on top, pour the marinade, salt. Extinguish in the appropriate mode for 1.5 hours.

Rabbit with mushrooms

Pour 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). In the meantime, wash the mushrooms, cut them. Cut the onion into half rings, grate the carrots. Fry everything in a pan, adding at the end 1.5 tbsp. sour cream. Simmer for another 20 minutes, adding water if necessary. Pour the sauce over the meat, do not forget to salt. In Bake mode, cook for 30 minutes.

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