Rabbit stew with potatoes. Rabbit stew

Rabbit meat is a dietary product containing the least amount of fat compared to other types of meat. But it is unfairly forgotten, giving preference to chicken or turkey. Rabbit meat is in no way inferior to poultry meat, it is easily digestible and contains many useful substances. In addition, it has a delicate texture, soft, tasty, and has no specific smell.

The rabbit is boiled, stewed, baked in the oven, and used as an ingredient in snacks. But rabbit stew with potatoes is especially often prepared. There are many recipes for such a dish: with vegetables, in cream sauce, with mushrooms, with sour cream and others.

With mushrooms in creamy sauce

What do you need:

• rabbit carcass (2 kg);
• two onions;
• seven potato tubers;
• 300 g mushrooms (champignons);
• 200 ml cream;
• a tablespoon of vegetable oil;
• ground pepper;
• salt.

Cooking process:

• Cut the rabbit carcass, cut into portions, remove films and fat, and rinse.
• Place the frying pan on the stove, add oil and heat.
• Place pieces of rabbit meat on it, salt and sprinkle with pepper. If desired, add spices intended for rabbit or meat.
• Fry the pieces on both sides over moderate heat until golden brown (about five minutes on each side).
• Peel the potatoes and cut them as you wish: into bars, strips, cubes.
• Cut the onion into halves or quarters of rings.
• Cut fresh champignons into pieces the same size as potatoes.
• Place the ingredients in a saucepan in the following order: rabbit meat, onions, mushrooms, potatoes, salt and spices. Pour in water and place on the stove. When it boils, reduce the heat and simmer under the lid (not tightly closed) over low heat for about half an hour.
• Pour in the cream and keep on low heat, without bringing to a boil, for five minutes.

Serve the prepared rabbit stew with potatoes, mushrooms and creamy sauce with vegetables and herbs.

With vegetables

What do you need:

• rabbit carcass;
• two carrots;
• six potato tubers.
• 12 small onions;
• three cloves of garlic;
• three tablespoons of olive oil;
• 250 ml dry white wine;
• two sprigs of rosemary;
• two tablespoons of tomato paste;
• 400 g canned tomatoes;
• 350 ml vegetable or chicken broth;
• a tablespoon of butter;
• half a bunch of parsley;
• sugar;
• ground black pepper;
• salt;
• flour for breading.

The process of preparing rabbit stew with potatoes and vegetables:

• Heat the oven to 180 degrees.
• Cut the rabbit into pieces, wash, rub with salt, pepper and roll in flour.
• Peel the onion and cut each onion in half.
• Wash the carrots, peel them, cut them in half lengthwise, then crosswise into half circles.
• Cut the garlic into thin slices.
• Pour olive oil into a saucepan and add rabbit meat. Fry until golden brown.
• Place garlic and onion in a saucepan and fry lightly.
• Transfer the garlic, onion and meat to a separate bowl or dish.
• Pour dry wine into the saucepan where the rabbit was, and after boiling, cook for three minutes.
• Add carrots, canned tomatoes, rosemary, tomato paste and pour in the broth.
• Peel and wash the potatoes, cut into bars, add boiling water and cook for five minutes, then drain the water.
• Mix the contents of the saucepan, add rabbit meat, garlic and onion. Cook until boiling, then add salt and sugar, put the potatoes in a saucepan with the rabbit, add butter, salt and pepper to taste, cover and place in a preheated oven for an hour.
• After an hour, remove the lid and continue cooking for about another hour without the lid.

With sour cream

What do you need:

• 500 g rabbit fillet;
• two zucchini;
• one eggplant;
• 5 potato tubers;
• a piece of celery root;
• two onions;
• two tablespoons of sour cream;
• a tablespoon of flour;
• greenery;
• glass of water;
• ground black pepper;
• salt.

Preparation of rabbit stew with potatoes and sour cream:

• Wash and peel the vegetables.
• Cut celery root and carrots into strips, potatoes, zucchini and eggplant into bars, onions into half rings.
• Place the onion, carrots and celery in a frying pan heated with oil and sauté until slightly golden brown.
• Boil the potatoes until half cooked.
• Cut the rabbit meat into cubes and fry.
• Put carrots, celery, onions and meat in a saucepan, add zucchini, eggplant, potatoes, pour in water (broth), add salt, pepper, cover and simmer over low heat.
• Mix sour cream and flour until the mixture is homogeneous and without lumps. Add a little water to the mixture, stir and pour into a saucepan. Mix everything again and simmer until done.
• At the end of cooking, add greens.

In a slow cooker

Rabbit stew with potatoes is prepared very quickly in a slow cooker in the “Baking” mode. In addition, you will need few ingredients:

• 0.5 kg rabbit;
• two potato tubers;
• one carrot;
• one onion;
• 100 g sour cream;
• salt;
• pepper.

Preparation of rabbit stew with potatoes:

• Cut the rabbit meat into pieces, put it in a slow cooker and turn on the “Baking” mode for 1 hour.
• After half an hour, add finely chopped onion and grated carrots to the meat and cook for another 30 minutes.
• Mix sour cream with salt and pepper.
• After the multicooker signals that the meat and vegetables are cooked, add sour cream to the bowl and cook in the “Stew” mode for another 15 minutes.
• Cut the potatoes into cubes and steam them separately in a slow cooker.

Combine potatoes with other ingredients and serve in a deep plate with fresh herbs.

To make the rabbit stew with potatoes tastier, you need to add aromatic herbs and herbs, for example, rosemary, thyme, dill, basil, tarragon and others. They will add flavor and freshness to the dish.

Before preparing the stew, the rabbit meat can be soaked in cream or milk for several hours. The meat will be more tender and softer.

You can add dried fruits or nuts to this dish. These products are ideal, but they definitely need to be chopped.

Conclusion

Rabbit stew with potatoes is easy to prepare even with a minimal set of ingredients. If desired, you can include vegetables, herbs, beans, herbs, corn, dried fruits, wine, cream, etc. in the recipe.

If you adhere to the principles of a healthy diet, then rabbit meat should definitely be included in your diet.

It is non-greasy and does not cause allergic reactions or other unnecessary consequences. Therefore, it can be included in children’s menus, given to people weakened by illness, and at the same time be absolutely sure that rabbit dishes will also appeal to the rest of the family.

Rabbit has white, tender meat with virtually no fat. The exception is fat deposits on the withers and in the groin area, and even then only in carcasses of the 1st category.

Fatty cuts of meat are best used for frying or baking. Those parts of the carcass that contain a large amount of connective tissue (the front part) are suitable for longer heat treatment, such as stewing.

Rabbit is stewed with various vegetables. It is this method that allows you to make dry rabbit meat softer and juicier.

Rabbit stewed with potatoes: subtleties of preparation

• The taste of rabbit meat largely depends on the age of the carcass. The older the rabbit, the stronger its specific aroma. This especially applies to the carcass of a male individual. To get rid of foreign odors, such a carcass needs to be soaked for several hours in cold water, preferably running water.
• The carcass of an adult rabbit must first be marinated in a weak mixture of vinegar, salt and various herbs. This marinade can be replaced with dry white wine. Before heat treatment, the rabbit is rinsed in water and thoroughly blotted with a paper towel.
• The rabbit is marinated either whole or cut into portions.
• Before stewing, it is advisable to fry the rabbit meat in oil. In this case, you need to observe the golden mean: the meat should be covered with a golden brown crust, but remain juicy inside. It is very easy to dry out rabbit meat if you overcook it in a frying pan.
• Vegetables add juiciness to rabbit meat: onions, carrots, zucchini. The most common vegetable with which rabbit is stewed is potatoes. The dish turns out nourishing and tasty.
• When stewing rabbit with potatoes, you need to monitor the level of liquid in the dish. The potatoes must be completely covered with the broth or sauce, otherwise they may end up undercooked.
• The softness of potatoes is also affected by the products with which they are stewed. A large amount of onions makes the potatoes soft and tasty.
• Adding tomato or tomatoes due to the acidity almost doubles its cooking time. Therefore, sour vegetables are added when the potatoes are half cooked. This is easy to do if you fry the vegetables with tomatoes in a separate pan and then add them to half-cooked potatoes.
• For the same reason, rabbit stewed with potatoes is not cooked in wine. It makes the potatoes tough, and dark wine turns the potatoes an unappetizing color. For sauces, it is better to use sour cream or cream: they give the dish a creamy taste, make the rabbit meat juicy and the potatoes soft.
• Meat and potatoes are poured only with hot water. Cold water can change the color of the potatoes and also increases the cooking time.

Rabbit stewed with vegetables: stew

Ingredients:

• rabbit – 0.5 kg;
• potatoes – 0.5 kg;
• medium-sized carrots – 2 pcs.;
• large onions – 2 pcs.;
• salt and ground black pepper - to taste;
• ghee - 2 tbsp. l.;
• parsley root - a small piece;
• water;
• greenery.

Cooking method

• Wash the rabbit carcass with cold water and let the liquid drain. Cut crosswise into two parts. Leave the back part for frying, and cut the front part of the carcass into pieces.
• Peel the onion and rinse with cold water. Cut into strips.
• Peel the carrots, wash them, cut into thin slices.
• Peel the potatoes, wash in cold water, cut into medium cubes.
• Place pieces of rabbit meat in a frying pan with melted butter. Fry over high heat until golden brown. Transfer to a cauldron or saucepan.
• Saute the onion with the remaining fat, add carrots and parsley root. Fry for 5 minutes. Add potatoes, stir and fry lightly.
• Place all vegetables in a bowl with meat. Add salt and pepper. Pour in enough hot water to lightly cover the vegetables and meat. Bring the contents of the pan to a boil. Reduce heat to low and simmer for 50 minutes.
• Place the rabbit with vegetables on a plate, sprinkle with finely chopped dill and parsley.

Rabbit stewed with potatoes and mushrooms in sour cream

Ingredients:

• rabbit – 0.5 kg;
• large onions – 2 pcs.;
• potatoes – 5 pcs.;
• fresh champignons – 200 g;
• sour cream – 250 g;
• salt - to taste;
• ground black pepper - to taste;
• vegetable oil – 2 tbsp. l.;
• bay leaf – 1 pc.

Cooking method

• Since this recipe does not use herbs or aromatic spices, the rabbit must be young. How to find out the age of a rabbit? If you take the whole carcass, it should weigh no more than 1.5 kg. If you are not sure that the rabbit meat is young, first soak it in cold water and add a little vinegar. Then cut the meat into portions.
• Peel the onion, rinse it with cold water, thereby removing excess bitterness. Cut into half rings.
• Wash the mushrooms, cut off the lower parts of the legs. Cut into slices.
• Place mushrooms in a cauldron with heated oil, fry, then add onions. Cook everything together for a few minutes. The onion should only slightly change from white to yellowish. Heavily fried onions will make the sour cream sauce dark.
• Place onions and mushrooms on a plate.
• Place the meat in the same cauldron and fry over high heat until a light brown crust appears. Add onions and mushrooms.
• Peel the potatoes, wash them, cut them into cubes. Place in a cauldron.
• Pour in sour cream, add enough hot water to cover the potatoes completely. If there is not enough sour cream sauce, the potatoes may remain undercooked. Add salt and pepper and mix gently. If you love bay leaves for their flavor, add them by sticking them between potato slices. Bring to a boil over high heat, then reduce heat. The contents of the cauldron should only barely simmer.
• Close the cauldron with a lid and simmer the rabbit with potatoes until the potatoes are soft (this is about 30 minutes). Do not stir, otherwise the potato pieces will turn into one continuous mass.
• Place the finished rabbit with potatoes on a plate, sprinkle with dill.

Rabbit stewed with potatoes in the oven

Ingredients:

• rabbit – 0.5 kg;
• medium size potatoes – 6 pcs.;
• onions – 3 pcs.;
• sour cream – 100 g;
• mayonnaise – 50 g;
• salt - to taste;
• ground black pepper - to taste;
• garlic – 3 cloves.

Cooking method

• Wash the rabbit carcass well in cold water. You can even soak it for 2-3 hours. Dry with a paper towel. Cut into portions. You can use both meat on the bone and fillet separated from the bones. Place meat in a bowl.
• Peel the onion and garlic, rinse with cold water, and finely chop.
• Place onion and garlic in a small bowl, add sour cream, mayonnaise, salt and pepper. Stir. Spread this sauce over the meat. Mix well so that the meat is coated on all sides. Place in the refrigerator for 2 hours.
• Peel the potatoes, wash in cold water, cut into slices 1 cm thick.
• Prepare dishes for the oven. This can be a mold with high sides, a cauldron, a cast iron pot, or a ceramic pot with a volume of at least 1 liter. Put potatoes in it. Lightly salt. Pour in enough hot water to cover the slices.
• Place the meat and marinade on the potatoes. Do not stir. Cover the dish with foil.
• Place in an oven heated to 200° and simmer the rabbit with potatoes for 1 hour.
• After this time, open the foil slightly and test the meat and potatoes for doneness. If they become soft, remove the foil and keep the rabbit and potatoes in the oven for another 15 minutes. During this time, the surface of the meat will be slightly baked, acquiring an appetizing appearance.
• Remove the finished rabbit with potatoes from the oven, place on serving plates and serve.

Note to the hostess

Try rabbit with potatoes, adding eggplant, zucchini or bell pepper in addition to onions and carrots.

It's no secret that rabbit meat is a dietary meat. It can be prepared in any way - boiled, stewed, baked, made into soups and made into snacks. But the most popular dish is still considered to be rabbit stew. Even with minimal adherence to the recipe, you simply will not be able to ruin this dish. Almost always the stew turns out tender, juicy and aromatic. Gourmets will appreciate it!

To prepare a rabbit stew with potatoes, we need a rabbit carcass, and the accompanying products are potatoes, onions, mushrooms (champignons), cream, frying oil, table salt and spices.

First, we cut the carcass, if you have it whole, or if it’s already portioned pieces, we wash them, trim off excess pieces of films, fat, etc.

Grease a frying pan with oil and heat it. Carefully place the rabbit pieces close to each other. Salt and pepper. You can limit yourself to just freshly ground black pepper, or you can take your favorite spices for meat or specifically for rabbit meat.

Fry on both sides over medium heat until a golden brown crust appears (4-5 minutes each).

Let's prepare vegetables and mushrooms. Peel the potatoes, wash and cut into cubes, circles or strips.

Peel the onions and cut them into rings or halves if the vegetable is large.

Wash fresh mushrooms thoroughly and cut into pieces similar in size to potatoes.

Place the rabbit pieces in a large saucepan in layers - on the very bottom, onions and mushrooms on top (this layer needs to be salted), and then potatoes (they also need to be salted and spices added).

Fill the future rabbit stew with filtered water and put it on the fire. After boiling, simmer the stew over low heat for 30 minutes under a loosely covered lid.

After half an hour, pour a glass of low-fat cream into the stew. We don’t bring it to a boil, but simply heat it for 5-7 minutes over very low heat (which is what we do when we cook jellied meat).

Serve the rabbit stew with hot potatoes. Pairs well with fresh herbs and vegetables.

Since there is a lot of gravy, it can be used for another side dish. This gravy will give a wonderful creamy flavor.

Bon appetit!

Rabbit meat is considered not only dietary because it is low-fat, but also very tender. Try making stew from simple ingredients to see how delicious it is!

Rabbit stew

Cooking:

Cooking option with vegetables

• 1 kg rabbit;
• 3 laurel leaves;
• 0.5 liters of vegetable broth;
• 5 g dry rosemary;
• 1 head of broccoli;
• 1 onion;
• 1 cauliflower;
• 1 carrot;
• 2 potatoes;
• 30 ml oil.

Time: 2 hours.

Calories: 71 kcal.

Cooking process:

1. Wash the carcass, dry it and cut it. Cut the meat into portions.
2. Pour oil into a frying pan and fry the rabbit until golden brown. Transfer the pieces to a duck or goose bowl. Add rosemary, bay leaves and pour in the broth.
3. Place on the stove, turn on the heat and simmer for one hour. Peel the potatoes, wash and cut into cubes. Rinse them again to remove starch.
4. Add potatoes to meat and stir. Cook for about twenty minutes.
5. Peel, wash and finely chop the onion. Place in a frying pan with oil where the rabbit was. Fry, stirring, until golden brown.
6. Peel the carrots, wash and cut into rings. Add to the onion and simmer until soft.
7. Wash the cauliflower and broccoli and separate into florets. Add both types of cabbage, carrots and onions to the stew, stir.
8. Season with spices and cook covered for about twenty minutes.

Hearty dish with potatoes

• 650 g rabbit;
• 1 liter of water;
• 0.6 kg potatoes;
• 50 g butter;
• 2 carrots;
• 30 g tomato paste;
• 3 onions;
• 100 ml sour cream.

Time: 1 hour 50 minutes.

Calories: 76 kcal.

How to put it out:

1. Wash the rabbit and chop it into portions with a kitchen hatchet. Rinse the pieces and place in a bowl, add water and leave for thirty minutes. During this time, change the water to fresh water three times.
2. Peel the carrots, rinse and cut into rings. Peel the onions, wash the heads, then cut into feathers. Peel the potatoes, rinse and cut.
3. Remove the rabbit pieces, rinse and dry. Place a piece of butter in the pan and let it melt. Place the rabbit, season with spices to taste, and fry.
4. After that, put it in a cauldron with oil from the frying pan. Put carrots, onions and potatoes there.
5. Add tomato paste and sour cream, add water. Place on the fire and let it boil, season to taste. Simmer on low heat for one hour.

Recipe with beans

• ½ rabbit carcass;
• 1 bunch of cilantro;
• 320 g beans;
• 30 g flour;
• 140 g pork fat;
• 4 pieces of garlic;
• 2 onions;
• 40 ml oil;
• 5 tomatoes;
• 2 sweet peppers.

Time: 1 hour 40 minutes.

Calories: 155 kcal.

Sequencing:

1. Rinse the beans and pre-soak them in cold water. It will be ideal if this is done in the evening. The next day, rinse the beans, add the required amount of water and put them on the stove. Turn on the heat and let it boil, then cook until fully cooked. At the end of cooking, the beans need to be salted and mixed.
2. Wash the rabbit and chop into portions. Place pork fat in a frying pan and melt it over low heat. Place the rabbit slices and fry until golden brown on all sides.
3. Peel the onion, rinse and finely chop with a sharp knife. Pour oil into a saucepan and let it warm up.
4. Add the onion and simmer until soft, remembering to stir. Then add flour and fry it, actively mixing the ingredients. Wash the sweet pepper, remove the entrails, and cut into strips.
5. Rinse the tomatoes, remove the stems, and cut the pulp into cubes. Peel the garlic, cut off the dry end and press the cloves through a crusher.
6. Add tomatoes, garlic and pepper to the onion, spices and mix. Simmer the ingredients, stirring, for five minutes.
7. Then add beans and mix everything well. Pour sour cream into the fried rabbit and simmer for another twenty minutes under the lid. Transfer the meat and sauce to a baking dish.
8. Pour the vegetable mixture on top, cover everything with foil and put it in the oven. Bake for thirty minutes at 180 degrees Celsius.

Rabbit stew in wine

• 0.2 liters of red wine;
• 1 rabbit;
• 10 g parsley;
• 20 g rabbit liver;
• 2 branches of rosemary;
• 230 g pasta;
• 30 ml olive oil;
• 1 onion;
• 0.2 l chicken broth;
• 1 carrot;
• 30 g tomato paste;
• 1 stalk of celery;
• 1 clove of garlic.

Time: 1 hour 10 minutes.

Calories: 132.

Preparing components:

1. Wash the rabbit, remove membranes and cut it up. Separate the meat from the bones and cut into small slices.
2. Peel the onion, wash and cut into half rings. Peel the carrots with a vegetable peeler and grate them. Rinse the celery, peel and cut into rings.
3. Peel the garlic, remove the tip and press through.
4. Pour oil into a frying pan, add garlic, onion, carrots and celery. Place a sprig of rosemary there and simmer for ten minutes.
5. Place the rabbit pieces and fry them until golden brown. Add spices, tomato paste, wine and close the lid for ten minutes.
6. When half the wine has evaporated, pour in the broth and reduce the heat. Wash the liver, remove films and threads, and chop finely.
7. Pour water into a large saucepan, boil it and add salt. Add pasta and cook until al dente. When the rabbit is almost ready, add the liver and paste to it and stir.
8. Simmer for about five more minutes. Rinse the parsley and pick the leaves from the branches. Serve the finished dish, garnished with a sprig of rosemary and parsley.

To make the dish unusual, tasty and aromatic, use greens and herbs. It can be tarragon, rosemary, thyme, mint, dill, parsley, basil. They will also add freshness to the stew!

Many cooks pre-soak rabbit meat to make it softer and more tender. You can try it too. You can soak it in water, milk or cream several hours before cooking.

In addition to herbs and greens, various products can be added to the stew, which skillfully transform the dish. It may seem strange to you, but you can add any kind of nuts or your favorite dried fruits. But they must first be crushed.
On the video there is a recipe for a very tasty rabbit with vegetables:

Rabbit stew is not only unusual, but also very tasty. Rabbit meat is very tender and light, it is worth trying at least once in your life! Prepare the stew according to one of the recipes to see if we are right.

Approximate cooking time: 2 hours 5 minutes + marinating time

Cut the rabbit into portions.

Cut the onion into thin half rings. Cut each carrot in half, then cut crosswise into thin pieces. Cut the garlic into thin slices.

Squeeze the juice from 1 lemon and grate the zest onto a fine grater.

Place the rabbit in a large non-metallic bowl. Add all other ingredients and mix.

Cover the bowl with a lid and place in the refrigerator for 1-2 days. Stir several times during the process.

We clean the marinated rabbit meat from the marinade. In a large frying pan, heat 2 tbsp. vegetable oil. Fry the meat on all sides in 2 batches, about 5 minutes per batch.

Place the rabbit meat in the stewing pot.

Lightly squeeze out the liquid from the vegetables in which the meat was marinated and pour it into a stewing pot. Place the vegetables in the same frying pan where the meat was fried and cook, stirring, for about 5 minutes.

Transfer to a pot.

Cut the remaining lemon into thin slices and also place in the pot.

Add thinly sliced ​​lemon to the pot and pour in the broth so that it barely covers the contents of the pot.

Place the pot on the stove and bring the contents to a boil. Then place the pot in an oven preheated to 160 degrees and simmer for about 1-1.5 hours, periodically checking the meat for softness.

Serve the finished rabbit with mashed potatoes or polenta.

Bon appetit!