Rabbit meat is not in vain considered dietary. It can be used even by people who have big problems with the intestines or stomach. It is prescribed for those who are weakened by a long serious illness or have recently undergone surgery - rabbit meat is perfectly absorbed and quickly regains strength. Chicken meat, of course, is also suitable in such cases, but the one that is useful - white - is quite tough and dry. And rabbit meat is juicy, tender and soft.
And quite healthy people do not mind eating a rabbit, which is a pleasant variety after pork, chicken and beef.
Stew rabbit
There is an abyss of ways to cook rabbit meat. This meat is combined with virtually any side dish - from vegetable salad to pasta. But especially hearty, tasty and harmonious is its combination with potatoes.
The easiest and fastest way to cook a rabbit with potatoes is to put out. Such a dish will be appropriate on the festive table and will greatly delight the family on a typical day. For cooking, you will need, in addition to rabbit and potatoes, onions, carrots, vegetable oil and your favorite seasonings.
Cooking process
First of all, the rabbit must be soaked in water. Different housewives spend unequal time on this stage, but most are inclined to believe that half an hour is enough. Then the meat is cut - not finely, but not coarsely - and fried for five minutes in vegetable oil. When we cook a rabbit with potatoes, we must remember that it is impossible to fry it for too long - the meat will become harsh and lose some of its juiciness.
Onions are cut in half rings, carrots are rubbed or cut into strips, if you do not like grated. Half of both of them are fried with a rabbit for about ten minutes. Then water is poured - it should cover the contents of the vessel and rise above it by two or three fingers. All this will be stewed from half an hour to forty-five minutes - it depends on the volume of the pan and the weight of the rabbit.
Then the prepared potato is cut into cubes or slices - as you like best - and with the remaining onion-carrot added to the rabbit. This recipe for a rabbit with potatoes suggests, after adding the latter, pour boiling water over the pan. It will stand on fire until the potatoes soften. For a couple of minutes before final readiness, you can add spices - either those intended for meat, or those that are in harmony with potatoes, or your favorite set.
Oven: fast and tasty cooking
The options on how to cook a rabbit with potatoes in the oven are wonderful in taste . There are subtleties here: you do not need to soak the carcass, but you will have to rinse and dry it with a napkin or towel. The cut carcass immediately salts and peppercorns; not only that, it must be sprinkled with dry dill on top. Onion finely chopped; peeled potatoes are cut in circles (mainly for beauty; do not like it this way - cut as you wish). Everything is poured with mayonnaise and mixes well.
Such a rabbit with potatoes is usually cooked in a deep pan. But if the carcass is small, a frying pan with high sides will do. The vessel is greased with oil (vegetable), prepared meat with vegetables is laid out in it and all this is wrapped in foil.
In the oven, the dish will stand for half an hour. Then the foil shelter is removed, and then two options for the further development of events are possible. If you want rosy meat - a baking sheet with a rabbit and potatoes is simply cleaned in the oven for another 10 minutes. If you want a cheese crust, grated cheese is evenly scattered on top, and the contents of the dishes are baked for the same time.
Roast rabbit with zucchini
A good recipe on how to cook a rabbit with potatoes is roast. In principle, this is a kind of stewed version, but with its own characteristics. So, you do not need to soak the carcass, as well as dry it with a towel. The meat is quickly fried from all sides and transferred to something thick-walled - for example, in a cauldron or ducklings. Fry the sliced zucchini, potatoes and onions in the fat remaining from the rabbit, and add to it. Spread coarsely chopped tomatoes on top. Then the roast from the rabbit with potatoes and zucchini is poured with sour cream, which before this is bred in half with hot water. Attention! The laid out layers do not need to be mixed, you can spoil the whole dish.
When the contents of the pan begin to boil, the fire is removed to the smallest, the ducklings are covered with a lid, and the future roast is simmering until ready. The languishing time depends on the size of the vessel.
Lovers of the multicooker
Those who prefer modern kitchen equipment, it is useful to learn how to cook a rabbit with potatoes in a slow cooker. Her model is not so important - a quenching mode would be provided. To begin with, the chopped rabbit is folded into a slow cooker with an open lid and 10 minutes are cooked at the “fry” mark. Turn it over as on a regular stove. During this time, the potato (naturally peeled) is cut in cubes, the carrots are rubbed, the onion is chopped finely. The last two vegetables can be added to the rabbit at the end of frying.
Sour cream is diluted with water, mixed with salt and pepper. When the "frying" is completed, potatoes are put in the slow cooker, and everything is poured with cooked sour cream. If the machine is 860 watts, the quenching mode is turned on for an hour. If the power is different, the time increases or decreases accordingly.
Pots with a rabbit
This is also a “wind” recipe, but the result is batch and very different in taste. The cut rabbit is salted and fried with onions - not for long. The meat is laid out in pots, ground pepper and mustard are added there. Do not like mustard, you can replace it with ketchup. Raw potatoes are cut into strips or cubes and poured into pots to the top. Water is poured a little less so that the potatoes are not completely covered. To salt or not - at your discretion; in principle, the rabbit is already salted, so you can abstain.
Pots go to the oven for half an hour. How will this time pass - add in each piece of butter and return back. Fifteen minutes later, you can serve a hungry family.
A rabbit is a tasty thing. You can come up with other recipes - with mushrooms, as part of a salad, in the form of a paste; rabbit meat soups and broths are also delicious. None of the options will disappoint you.