Rabbit meat is a low-calorie, dietary and very tender meat that is easily absorbed by the human body. It tastes good and cooks pretty quickly. As a rule, such meat is fried or stewed. One of the most popular options is a cream rabbit. This can be done in different ways. There are some interesting recipes that you should definitely familiarize yourself with.
Spiced rabbit stew
A rabbit in cream is a great opportunity for any housewife to pamper her household with something unusual. This delicious dish will look wonderful even on the festive table. To prepare it you will need:
- rabbit carcass weighing no more than 1.8 kilograms;
- 10 grams of edible salt;
- 40 grams of butter;
- 0.5 heads of garlic;
- 800 milliliters of heavy cream;
- a pinch of ground pepper.
Preparing a rabbit in cream is very simple:
- First, the carcass must be washed, dried and divided into portions.
- Grind the garlic using a grater or press.
- Mix it with pepper.
- Grate pieces of meat with the resulting paste.
- Put them in a saucepan and leave for 30 minutes for pickling. It is even better if the meat is soaked for longer, about two hours.
- Melt the butter in a pan and fry the rabbit slices in it over medium heat. A large flame does not need to be done so that the garlic does not burn out.
- Heat cream in a saucepan.
- Transfer the fried pieces of the rabbit into it and simmer until the meat really becomes soft. After that, it should lie down for another 15 minutes without boiling.
- Remove the meat from the saucepan, put on fire and warm for 10-15 minutes until most of the moisture has evaporated.
- Strain the remaining creamy sauce through a sieve. So its consistency will be smoother and more uniform.
Before serving, put the pieces of meat on serving plates and pour the sauce still warm.
Rabbit with vegetables
In French cuisine there are many interesting dishes, among which the rabbit in cream with vegetables is not the last place. Cooking it is quite simple. In the presence of additional ingredients, the meat acquires a unique taste and delicious aroma. For work you will need:
- 1 rabbit (approximately 1.2 kilograms);
- 120 grams of carrots and onions;
- 800 milliliters of cream (18%);
- salt;
- 130 grams of celery root;
- 4 sprigs of thyme;
- 70 grams of leek (only its white part);
- 150 milliliters of dry white wine;
- 4 bay leaves;
- 80 milliliters of olive oil;
- pepper.
The process itself consists of several stages:
- Cut the carcass into portions.
- Fold them in a bowl, sprinkle with salt, and then add oil, pepper and mix well.
- Celery, onions and carrots crumble into cubes. Cut the leek into medium-sized pieces.
- Heat the olive oil in a pan, and then fry the rabbit meat in it from all sides. Transfer the processed pieces to a thick-walled pan.
- In the same pan, first fry the celery and carrots. Add onions a little later.
- Passaged vegetables to the pan.
- Pour them with wine and add laurel leaves.
- Introduce the cream and mix the contents of the pan.
- Cover it and put in the oven for one and a half to two hours. The extinguishing process should go at a temperature of at least 160 degrees.
Such tender and unusually tasty meat is ideal for a festive feast or a modest romantic dinner.
Rabbit with potatoes
There is another original recipe - a rabbit in cream with potatoes. This dish is very convenient in that the meat and side dish are cooked at the same time. For a quick and tasty dinner you can’t imagine any better. But first you need to pick up all the necessary products:
- 1 rabbit carcass;
- 2 tablespoons of lemon juice;
- bulb;
- 1 carrot;
- spices (pepper, salt);
- 100 grams of butter;
- cream and potatoes (their number will depend on the size of the container selected for baking).
Despite the abundance of ingredients, this is a very simple recipe. Cream rabbit with potatoes is prepared as follows:
- Before starting work, the meat should be soaked for 4 hours in water with lemon juice.
- After this, the carcass should be dried and cut.
- Put the meaty parts to the side, and fold the bony pieces into a pan and pour water.
- Add onion, peeled carrots and cook for 35-40 minutes after boiling. The broth can be slightly salted.
- Pepper pieces of meat laid aside, sprinkle with salt and let them marinate for 20 minutes.
- Fry them in a pan in boiling butter for about 5-6 minutes. Put the processed pieces on a separate plate.
- Grate carrots and finely chop the onion. Pass them in the same pan.
- Put the frying pan over the baking pots. In each of them also place 2-3 pieces of meat.
- Pour all this to the broth to the top and simmer for 25 minutes in the oven under a lid at a temperature of 240 degrees. During this time, almost all the liquid has time to evaporate.
- Pour the cream into the meat (also to the top) and put the pots in the oven for another 20 minutes.
- Peel and chop the potatoes randomly. The pieces should be large enough.
- After the time has passed, remove the pots, fill them with potatoes and send them again for about half an hour to stew.
The finished dish can only be transferred to portioned dishes and sprinkled with chopped herbs. In addition to the table, you can serve sliced fresh vegetables.
Rabbit with mushrooms
You can cook rabbit meat with a variety of products. Here everyone can show their own imagination. It turns out very tasty, for example, a rabbit stewed in cream with mushrooms. A minimum set of ingredients is required to work:
- 1 carcass of a rabbit (approximately 1 kilogram);
- 1 onion;
- 4 cloves of garlic;
- 200 grams of fresh champignons;
- 1 liter of water;
- salt;
- 1 carrot;
- 250 milliliters of cream 12%;
- Bay leaf;
- 100 milliliters of vegetable oil;
- sweet pea.
Cooking method:
- Gut the carcass and divide into parts.
- In a cauldron, bring the vegetable oil to a boil.
- Fry the pieces of meat in it for 10 minutes.
- At this time, onions need to be cut into rings, and carrots - into large cubes. Each mushroom is divided into 4 parts, and garlic - crumble into thin slices.
- Pour crushed carrots with onions into a cauldron, add water and mix.
- Simmer for an hour and a half over low heat.
- Add mushrooms with garlic to the boiling mass and mix everything again. Products in this composition should be swept for about 20 minutes.
- Add salt, pepper, bay leaf and cream.
Immediately after boiling the mixture, the fire can be turned off, and the dish put on plates and invite everyone to the table.
Rabbit in foil
The easiest option is a rabbit baked in cream in the oven on a baking sheet and in foil. In this case, preliminary frying of meat is not required. In addition, you need only five components to work:
- 1 rabbit carcass;
- 2 onions;
- salt;
- ground pepper;
- thick fat cream.
The cooking technology of such a dish is extremely simple:
- The first step is to divide the carcass with a sharp knife into large enough pieces.
- Fold them in a deep container and pour cream for 2 hours. They must completely cover the meat.
- Cut the onion into large cubes.
- Season the prepared meat with salt and lightly sprinkle with pepper.
- Stir it with onions and wrap in foil. Inside, you need to add a little cream.
- Bake meat until cooked. This can be done in the oven at high temperatures or even at the stake by gently laying a bundle of foil on hot coals.
The finished meat turns out to be unusually soft, tender and perfectly behind the bone.
Rabbit with cream and tomatoes in a slow cooker
It is much easier for modern housewives to cook food. For this, many of them have special kitchen appliances, which significantly simplifies and simplifies the work. For example, a rabbit stewed in cream is cooked in the slow cooker for about an hour and a half. And if you add fresh tomatoes to it, you will get an unusually tasty and rather original dish. The following components will be required:
- 400 grams of rabbit meat;
- 6 small tomatoes;
- 5 grams of salt;
- 3 onions;
- 200 milliliters of cream;
- pepper.
The method of cooking rabbit meat in a slow cooker includes the following steps:
- Wash the carcass thoroughly and carefully remove the meat from the bone.
- Marinate it for 30 minutes in a solution of water and lemon juice.
- Cut prepared meat into cubes about 2 x 3 centimeters in size.
- Put it in the multicooker bowl.
- Cut the onions separately into half rings, sprinkle with salt and let stand for about 10 minutes. After that, it should also be sent to the bowl of the multicooker.
- Place the tomatoes there (cut into circles).
- Add spices and pour all the cream.
- Set the quenching mode on the panel. When choosing an ingredient, press the meat button. Set the timer for 40 minutes.
- Close the cover and raise the valve. This will make the machine work in pressure cooker mode.
After the signal, it remains only to open the lid, disconnect the device from the network and put the finished dish on plates.