Rabbit meat is a dietary product that contains the least amount of fat compared to other types of meat. But it is unfairly forgotten about him, preferring chicken or turkey. Rabbit meat is in no way inferior to poultry meat; it is easily digested and contains many useful substances. In addition, she has a delicate texture, soft, tasty, devoid of a specific smell.
The rabbit is boiled, stewed, baked in the oven, used as an ingredient in snacks. But especially often cooked stew of rabbit with potatoes. There are many recipes for such a dish: with vegetables, in creamy sauce, with mushrooms, with sour cream and others.
With mushrooms in a creamy sauce
What do you need:
- rabbit carcass (2 kg);
- two onions;
- seven potato tubers;
- 300 g of mushrooms (champignons);
- 200 ml cream;
- a tablespoon of vegetable oil;
- ground pepper;
- salt.
Cooking process:
- Cut the rabbit carcass, cut into portions, free from films and fat, rinse.
- Put the pan on the stove, pour oil and heat.
- Put on it pieces of rabbit, salt and sprinkle with pepper. Add spices for rabbit or meat, if desired.
- Fry slices on both sides over medium heat until golden brown (about five minutes on each side).
- Peel the potatoes, cut at your discretion: whetstones, straws, cubes.
- Onion cut into halves or quarters of the rings.
- Cut fresh champignons into slices as large as potatoes.
- Put the ingredients in a stewpan 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 (loosely closed) over low heat for about half an hour.
- Pour in the cream and keep on low heat, not boiling for five minutes.
Ready rabbit stew with potatoes, mushrooms and creamy gravy served 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 of dry white wine;
- two sprigs of rosemary;
- two tablespoons of tomato paste;
- 400 g of canned tomatoes;
- 350 ml of vegetable or chicken broth;
- a tablespoon of butter;
- half a bunch of parsley;
- sugar;
- ground black pepper;
- salt;
- flour for breading.
The process of making rabbit stew with potatoes and vegetables:
- Heat the oven to 180 degrees.
- Cut the rabbit into pieces, wash, grate with salt, pepper and roll in flour.
- Peel the onion and cut each onion in half.
- Wash the carrots, peel, cut in half lengthwise, then across into halves of the circles.
- Chop the garlic into thin slices.
- Pour olive oil into the stewpan and put the rabbit meat. Fry until golden brown.
- Put garlic and onions in a saucepan and lightly fry.
- Transfer garlic, onion and meat in a separate bowl or dish.
- Pour dry wine into the stew-pan, where there was a rabbit, cook for three minutes after boiling.
- Put carrots, canned tomatoes, rosemary, tomato paste and pour the broth.
- Peel and wash the potatoes, cut into bars, pour boiling water and cook for five minutes, then drain the water.
- Stir the contents of the stewpan, add rabbit meat, garlic and onions. Cook until boiling, then add salt and sugar, put potatoes in a saucepan with a rabbit, add butter, salt and pepper to taste, cover and send to the preheated oven for an hour.
- After an hour, remove the lid and continue cooking for about another hour without a 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;
- greens;
- glass of water;
- ground black pepper;
- salt.
Cooking rabbit stew with potatoes and sour cream:
- Wash and peel the vegetables.
- Cut celery root and carrots into strips, potatoes, zucchini and eggplant - in bars, onions - in half rings.
- Put onions, carrots and celery in a frying pan with butter and sauté until golden brown.
- Boil potatoes until half cooked.
- Dice rabbit meat and fry.
- Put carrots, celery, onions and meat in a stewpan, add zucchini, eggplant, potatoes, pour water (broth), toss salt, pepper, cover and simmer over low heat.
- Mix sour cream and flour so that the mass is homogeneous, without lumps. Add a little water to the mixture, mix and pour into a saucepan. Mix everything again and simmer until cooked.
- Add greens at the end of cooking.
In a slow cooker
A rabbit stew with potatoes is cooked very quickly in a slow cooker in the “Baking” mode. In addition, a few ingredients are required:
- 0.5 kg of rabbit;
- two potato tubers;
- one carrot;
- one onion;
- 100 g of sour cream;
- salt;
- pepper.
Cooking rabbit stew with potatoes:
- Cut the rabbit meat into pieces, put in a slow cooker and turn on the “Baking” mode for 1 hour.
- After half an hour, add finely chopped onions, grated carrots to the meat and cook for another 30 minutes.
- Mix sour cream with salt and pepper.
- After the multicooker signals about cooking meat with vegetables, add sour cream to the bowl and cook in the “Stewing” mode for another 15 minutes.
- Cut the potatoes into cubes and separately cook in a slow cooker for a couple.
Combine potatoes with other products and serve in a deep plate with fresh herbs.
Tips
To make the rabbit stew with potatoes tastier, you need to add fragrant herbs and greens, for example, rosemary, thyme, dill, basil, tarragon and others. They will add flavor and freshness to the dish.
Before cooking stew rabbit meat can be soaked for several hours in cream or milk. The meat will be softer and softer.
Dried fruits or nuts can be added to this dish. These products are perfect, but they must be ground.
Conclusion
Rabbit stew with potatoes is easy to cook even with a minimal set of ingredients. If desired, the recipe can include vegetables, herbs, beans, herbs, corn, dried fruits, wine, cream, etc.