221.9 kcal
© white78 - stock.adobe.com
Below we have prepared for you a simple and visual recipe with step by step photos, according to which you can easily cook an appetizing and satisfying rabbit with rice.
Servings Per Container: 6-8 servings.
Step-by-step instruction
Rabbit with rice is a healthy and nutritious dish that will help diversify the diet of athletes, weight loss and adherents proper nutrition. Rabbit meat is a dietary, valuable and delicacy meat, which, if properly prepared, turns out to be incredibly tasty, satisfying, but at the same time light.
Rabbit meat contains vitamins (including A, E, C, PP and group B), micro and macro elements (including iron, fluorine, cobalt, molybdenum, chlorine, iodine, potassium, copper and others, especially a lot of sulfur ), amino acids. But there is practically no cholesterol in rabbit meat. Regular consumption of rabbit allows you to normalize blood sugar levels, strengthen bones, enrich brain cells with oxygen, improve skin condition, and improve metabolism.
Advice! For athletes, rabbit meat helps to quickly gain muscle mass, add energy and strength. For overweight people, meat will be useful for losing extra pounds due to its low calorie content and easy digestibility.
Let's start cooking stewed rabbit with rice at home. Focus on step by step photo recipe below for ease of cooking.
Step 1
You need to start cooking with frying. Take onion, free from the husk, wash and dry. Then the vegetable should be finely chopped. Send a small cauldron or saucepan to the stove and add a small amount of vegetable oil. Wait for the glow and put the onion in the container. Fry the vegetable over low heat until golden brown.
© white78 - stock.adobe.com
Step 2
© white78 - stock.adobe.com
Step 3
Fry food for about ten minutes, stirring constantly to prevent burning.
© white78 - stock.adobe.com
Step 4
After that, pour the ingredients with water at the rate that two glasses of liquid are needed for one glass of rice. Add a little salt and ground black pepper to give the dish a richer taste and aroma.
© white78 - stock.adobe.com
Step 5
Add to bowl with rice and onions tomato juice. Give preference to thick: such a dish will be richer in taste and aroma.
© white78 - stock.adobe.com
Step 6
Prepare the rabbit. It must be thoroughly washed and cut into portions. It is advisable to pre-soak the rabbit meat in cold water within ten to twelve hours. And periodically the water needs to be changed. This meat will be softer. Next, send the frying container to the stove, add a little vegetable oil to it, wait for it to glow. After that, put the pieces of rabbit in hot oil and fry until they form golden brown. Next, the meat must be stewed in a small amount of water until tender.
© white78 - stock.adobe.com
Step 7
Take hunting sausages and cut them into thin circles. Put the workpiece in a bowl with rice and onions.
© white78 - stock.adobe.com
Step 8
Stir the ingredients to evenly distribute the sausages, rice and onions among themselves.
© white78 - stock.adobe.com
Step 9
That's all, the stewed rabbit with rice is ready. Put some rice and a piece of rabbit meat on serving plates. Decorate the dish with olives, green peas and your favorite herbs. Bon appetit!
© white78 - stock.adobe.com
(or just dishes for a family dinner) - stewed rabbit with beans. Preparing this delicacy is quite simple, because you don’t even need to stir the ingredients: stewing in a roaster with thick cast-iron walls will save you from unnecessary “witchcraft” over the stove. Rabbit is diet dish, therefore, for greater satiety, we suggest adding beans to the meat. In this form, the overeating is guaranteed to please all the men at your holiday!
Ingredients for Braised Rabbit Recipe
For you will need:
- rabbit carcass;
- 1 cup white or red beans;
- 1 large carrot;
- 1 onion;
- vegetable oil for frying meat;
- salt and spices to taste.
1. First, rinse the beans, put them in a bowl and cover with water to soak them.
2. Rinse the rabbit carcass and divide into portions. This process is similar to cutting a chicken into pieces and follows approximately the same algorithm. But the difference is that in a rabbit, valuable meat areas are located on the back, and there is almost no meat in front. Therefore, having separated the limbs, you should simply divide the torso into 4-5 pieces. Neck, liver, heart and pieces that contain little meat can be sent to the broth, but others can be used to make a stew of rabbit.
3. Rub the rabbit pieces with salt and seasonings (here you can take black ground pepper and other spices) and put in a preheated pan with oil. Fry the meat on all sides, but not until golden brown, but a little.
4. Take cast iron pan, put on the stove and pour a little oil on the bottom. Peel the onion, wash and cut into rings or half rings. Put the onion slices in the cast iron. Send the carrots grated on a fine grater there. Mix everything and fry a little.
5. Put the fried rabbit pieces on top of the vegetables and add the soaked beans. In addition, you do not need to add salt to the dish, because the salt with which you wiped the meat should be enough.
6. Cover the pot with a lid and leave to simmer over low heat. After an hour, remove the lid, try the meat: it should be soft and easily fall behind the bones. Of course, the beans should be completely ready by this time.
Rabbit meat is known for its dietary and medicinal properties. This product can be used by almost all people, regardless of gender and age.
Rabbit meat is baked, fried, stewed, boiled and cooked amazingly delicious soups. It is the first dishes that give the maximum benefit to the body and have a positive effect on its condition.
What is the peculiarity of making rabbit soups?
Rabbit Soup - General Cooking Principles
For the first course, any pieces from the carcass are used - paws, back, brisket. It is most convenient to immediately cut the rabbit into smaller parts, then put to boil. The cooking time of the broth depends on the youth of the rabbit. But usually 60-90 minutes is enough. A feature of rabbit meat is a specific smell. To get rid of it, you can simply soak the meat in water with a few drops of vinegar.
How to cook rabbit soup:
Sometimes rabbit meat is combined with other meat products, such as bacon or sausages. This allows you to improve the taste of the dish, add fat to it, but also deprives dietary properties. In the process of cooking, all kinds of spices, herbs, sauces are also added. The most fragrant dishes are obtained if the rabbit meat is pre-fried, and then the soup is prepared according to the recipe.
Recipe 1: Vitamin Rabbit Soup
A bright and healthy first course that will please with its taste. For cooking, you will need an Italian mixture of vegetables, but you can take fresh ingredients: carrots, peppers, broccoli, corn.
500 grams of rabbit;
250 grams of Italian mixture;
1. We wash the rabbit meat, fill it with cold water and prepare the broth. Boil for 1.5 hours, when boiling, remove the foam. We take out the finished meat, cool it, free it from the bones and cut into cubes. Place back in broth and salt.
2. We clean the potatoes, cut them into cubes and run them into the boiling broth.
3. After 10 minutes, start the frozen Italian mixture and cook until the vegetables are soft. Approximately another 10-12 minutes.
Recipe 2: Vermicelli Rabbit Soup with Peas
An everyday rabbit soup recipe that's simple, hearty, and easy to make. Small vermicelli is used, and so that it does not boil soft, raw products can be lightly pan fried. The vermicelli will turn brown and have a pleasant aroma.
2 rabbit legs;
100 grams of vermicelli;
150 grams of green peas;
1. Boil the rabbit legs until tender. We free the meat from the bone and throw it back into the pan. Salt.
2. Cut the onion and carrot into cubes, lightly fry in a pan, add chopped pepper, cook until soft and throw into the pan. Boil for 2 minutes.
3. Add green pea, you can take frozen. Cook for 2 more minutes.
4. At this time, in a pan in which there were onions and carrots, quickly fry the vermicelli. After a minute, it will acquire a brownish tint, mix well and make sure that the products do not burn.
5. We send the vermicelli to the pan, mix.
Recipe 3: Rabbit Soup with Green Lentils
Rabbit soup recipe, which is great for diet and baby food. If green lentils are not available, then red beans can be used similarly.
400 grams of rabbit;
2 spoons of lemon juice.
1. Fill the rabbit meat with water, throw one onion there. You can not clean, just rinse or remove only the top husk. We cook until ready. Then we remove the onion, cut the meat into pieces and prepare the soup.
2. Add lentils, which we sort well beforehand and rinse in water. Boil 10 minutes.
3. Add diced potatoes. At this stage, the rabbit soup can be salted.
4. Cut carrots into cubes or strips, onions into cubes. Put everything together in a saucepan. You can fry vegetables in oil, but then the soup will no longer be dietary. Do as you please.
5. Cook the soup until the ingredients are ready. At the end, add more salt, pour lemon juice, put chopped greens. Let it boil and turn it off immediately. We insist under the lid for a quarter of an hour and serve.
Recipe 4: Mushroom Rabbit Soup with Peas
To prepare this soup, we will use fresh champignons, but you can also take frozen, wild or dried mushrooms. We pre-defrost them, boil or soak them, respectively.
300 grams of rabbit, but more is possible;
200 grams of champignons;
Greens, spices, bay leaf.
1. As usual, prepare the broth, when boiling, remove the foam, take the finished meat into pieces. I salt the soup.
2. We clean the potatoes, cut them into cubes, throw them into the pan.
3. Shred the onion with carrots. Fry for a minute in a pan.
4. At this time, cut the mushrooms, add the vegetables and fry together until tender.
5. We shift the mushrooms with vegetables into the soup, add more salt if necessary and boil the contents for 3 minutes.
6. Pour the greens, put the bay leaf and turn off the stove. Let the rabbit soup brew for half an hour so that the mushrooms fully reveal their flavor.
Recipe 5: Creamy Rabbit Soup
Delicate dish with a creamy taste. You can take cream of any fat content.
150 grams of cream;
1. We wash the rabbit, put it in a pot of water and cook until soft.
2. We disassemble the meat and bones separately, cut a third into strips and put them aside. The rest needs to be crushed.
3. We twist the pulp through a meat grinder twice. If you have a powerful blender, then you can grind the rabbit with it.
4. Melt a small piece in a saucepan butter, fry the flour.
5. Pour a liter of broth in a thin stream, stir constantly. Boil the sauce until desolate, salt.
6. Add mashed rabbit meat, mix. If the soup is thick, then you can add more broth, at your discretion.
7. Whip cream with egg yolks and add to soup. Bring to a boil, add spices and turn off.
8. Pour into plates, put the rabbit previously cut into strips, sprinkle with herbs and you can take a sample.
Recipe 6: Rabbit Soup "Meat" with Bacon
To prepare such a soup, you will need a deep stewpan or cauldron. You will also need rabbit pulp, which will need to be finely chopped. Pieces with bones will not work.
200 grams of rabbit;
100 grams of bacon;
Salt, pepper, herbs;
1. Cut the rabbit into cubes, about a centimeter. We also cut bacon.
2. We put meat products in a saucepan, first bacon, then, as soon as fat appears, put rabbit meat. We fry everything together.
3. Cut the onion into cubes, chop the carrots. We put to meat products, fry together.
4. Add boiling water. It is necessary to cover the level of products by 3-4 cm. Salt the soup, cover and cook until tender.
5. Separately, fry the flour in a pan with butter, dilute with a small amount of broth from the soup, boil for half a minute and pour it into a common pan.
Recipe 7: Rabbit Zucchini Bean Soup
A special feature of this rabbit soup is the pre-marination of the meat in wine. This step makes the meat juicy and unusually aromatic. Instead of zucchini, you can use an ordinary zucchini, preferably young, with thin skin and without seeds.
700 grams of rabbit;
3 cloves of garlic;
300 grams of zucchini;
400 grams canned beans, better than white;
Bay leaf, pepper, salt;
2 onions;
1. Cut the rabbit into pieces. Mix with chopped garlic and wine. You can use any drink: white, red, pink. Cover and leave for 8 hours, overnight.
2. Remove the rabbit from the marinade, dry it with a towel, roll in flour and fry in olive oil until golden brown. Transfer to a saucepan.
3. Cut the onion into cubes, also fry in a pan.
4. Add chopped peppers to the onion, then chopped tomatoes, it is advisable to remove the skin. Fry everything together and transfer to the rabbit.
5. Add potatoes peeled and cut into small cubes (1 cm each). Also add chopped zucchini.
6. Put salt, pepper. To taste, you can add saffron, paprika.
7. Fill the soup with water, preferably boiling water and put on the stove. The amount of liquid is up to you. Someone likes liquid first courses, some like thick soups reminiscent of stew.
8. Cook the soup until the meat is ready, then add white beans, greens and turn off.
Recipe 8: Rice Rabbit Soup
For this soup, it is better to use rice with long grains. It retains its shape better and does not sag in the broth.
400 grams of rabbit;
50 grams of rice;
Dried or fresh dill.
1. Put the washed rabbit meat in a saucepan. We also throw an onion there, peeled and chopped carrots into 4 parts. We cook for 1.5 hours. If the rabbit is not young, then it can be longer. We focus on the readiness of the meat.
2. We take out vegetables and a rabbit. We pick the meat from the bones and throw it back into the saucepan, put it on the stove. The soup can be salted.
3. Add potatoes cut into arbitrary slices, after 3 minutes washed rice. We cook until ready.
4. Heat the oil in a frying pan, fry the finely chopped onion.
5. Peel the remaining carrots, chop on a grater and send to the onion. Parsley root can also be added if desired. Fry vegetables until golden.
6. We shift the roasting into a saucepan, bring to a boil, season with spices, herbs. If necessary, then salt. Turn off.
Recipe 9: Multicooker Rabbit Soup
The easiest and fastest version of rabbit soup. Basic Recipe vegetable first course, in which, if desired, you can add any cereals: rice, buckwheat, pearl barley. And if you put more potatoes and pour in a little liquid, you get a wonderful roast for a family dinner.
400 grams of rabbit;
400 grams of potatoes;
1. Cut the rabbit into pieces, send to the slow cooker. Pour a little oil and fry in the baking mode for 15 minutes.
2. Add chopped carrots and onions to the rabbit. The size and shape of the cut does not matter. Cooking for another 10 minutes.
3. Lay the peeled and chopped potatoes, salt, pepper, pour water to the desired density.
4. Close the lid and cook in the stew mode for 1.5 hours.
The most delicious and healthy meals obtained from young rabbits up to 6 months old. Their meat is light in color. If it is dark pink, closer to red, then the animal is an adult.
In order for the rabbit soup to be transparent and the pieces of meat retain their shape, the dish should not boil actively. It is better to cook the soup over low heat.
If there are doubts about the quality of the meat, then it is better to marinate it. Sauces and dressings will make rabbit meat more tender, improve taste properties and reduce cooking time.
Do not leave bay leaves in the soup for a long time. This gives the dish an unpleasant taste. It is better to remove the leaf half an hour after cooking, this time is enough to add flavor to the soup.
(or just dishes for a family dinner) - stewed rabbit with beans. Preparing this delicacy is quite simple, because you don’t even need to stir the ingredients: stewing in a roaster with thick cast-iron walls will save you from unnecessary “witchcraft” over the stove. Rabbit is a dietary dish, so for greater satiety, we suggest adding beans to the meat. In this form, the overeating is guaranteed to please all the men at your holiday!
Ingredients for Braised Rabbit Recipe
For you will need:
- rabbit carcass;
- 1 cup white or red beans;
- 1 large carrot;
- 1 onion;
- vegetable oil for frying meat;
- salt and spices to taste.
1. First, rinse the beans, put them in a bowl and cover with water to soak them.
2. Rinse the rabbit carcass and divide into portions. This process is similar to cutting a chicken into pieces and follows approximately the same algorithm. But the difference is that in a rabbit, valuable meat areas are located on the back, and there is almost no meat in front. Therefore, having separated the limbs, you should simply divide the torso into 4-5 pieces. Neck, liver, heart and pieces that contain little meat can be sent to the broth, but others can be used to make a stew of rabbit.
3. Rub the rabbit pieces with salt and seasonings (here you can take black ground pepper and other spices) and put in a heated frying pan with oil. Fry the meat on all sides, but not until golden brown, but a little.
4. Take a cast iron pan, put it on the stove and pour a little oil on the bottom. Peel the onion, wash and cut into rings or half rings. Put the onion slices in the cast iron. Send the carrots grated on a fine grater there. Mix everything and fry a little.
5. Put the fried rabbit pieces on top of the vegetables and add the soaked beans. In addition, you do not need to add salt to the dish, because the salt with which you wiped the meat should be enough.
6. Cover the pot with a lid and leave to simmer over low heat. After an hour, remove the lid, try the meat: it should be soft and easily fall behind the bones. Of course, the beans should be completely ready by this time.
Hello dear readers. Today I want to share delicious recipe cooking rabbit. The meat is tasty, juicy, soft, tender. Rabbit meat is stewed in the oven with vegetables and beans in sour cream. Our friend shared the recipe with us, she and her husband raise chickens and rabbits, breed different breeds and have been doing this for quite a long time. We always buy domestic cockerels from them and sometimes a rabbit when we want variety. Of course, regular recipe when we fry and stew the rabbit, we are already tired, we want to try new, tasty and interesting recipes.
If you still do not know how to cook a rabbit, you can look at our step by step recipe with photos in the article "How to cook a rabbit."
Our friend told the recipe so deliciously that I just couldn’t help but try it, everything turned out really great. Only serve the rabbit in sour cream with beans should be warm or hot, so the meat is tastier.
This recipe is really interesting, unusual. Everything turns out satisfying and tasty. Such a dish can be prepared for a holiday for the whole family or on ordinary weekdays, to please your loved ones with a wonderful dish.
The combination of rabbit and sour cream makes the meat juicy, soft, tender, helps to improve the taste of meat. In fact, there are a lot of recipes for cooking meat, with mushrooms, vegetables, in wine, in sour cream, rabbit meatballs and other dishes. Today we will have a recipe with beans.
This recipe can be viewed in 1.54 minutes in the photo video at the end of the article.
- Rabbit - 2.2 kg.
- Beans 1 cup (200 gr.)
- Carrot - 3 pcs.
- Onion - 2 pcs.
- Salt, pepper, other spices as desired
- 3 - 4 tbsp. spoons homemade sour cream
- Vegetable oil for frying
Greens to decorate the dish, this is already at your request. You can use green onions, dill, parsley.
Our rabbit is 2.2 kg, I used only 1.200 grams. Just more to my glass mold it wouldn’t fit, it’s another matter if you use a duckling, and its dimensions are much larger than mine.
The volume of my glass baking dish is 3.2 liters. Given the vegetables and beans, a whole rabbit wouldn't fit in it.
Rabbit in the oven - with beans, with vegetables, in sour cream, juicy and soft
The cooking process is simple. The most important thing is to use unfrozen meat otherwise it will be tough.
For this dish I need beans, I use regular, not canned. To do this, I poured a glass of beans overnight with cold water, so that everything was completely covered with water. In the morning, the beans increase in volume and cook much faster, this is such a secret. Cooked from 20 minutes to 40. It all depends on the variety, size and other nuances.
For example, from 200 gr. dry beans turned out 450 gr. soaked.
The rabbit should be cut into pieces. Now another question arises, is it necessary to soak the rabbit?
Is it necessary, and how to soak the rabbit before cooking
My mother, when she was cooking a rabbit, poured cold water on it for half an hour. It is believed that this can eliminate the smell and stiffness.
But the young rabbit can not be soaked, the old one is another matter.
If the carcass is fresh, then you can not soak, or soak, but not for long.
A popular way is to add a small amount of vinegar to the water in which the rabbit is soaked. If you use vinegar, then a tablespoon per liter of water is enough. Soak for 1 - 2 hours, this is quite enough.
But I soak domestic rabbits in ordinary cold water for about half an hour so that the blood goes away. Whether or not to soak rabbit meat is up to you.
From vegetables, I will use onions and carrots. Alternatively, you can grate the carrots and cut the onions into cubes.
I have three medium sized carrots. I cut them into circles of 5mm. and cut each circle in half. Onion cut into large cubes. I will not add a photo, I hope everyone knows how to peel and cut onions and carrots.
Fry the vegetables in a frying pan with a little vegetable oil.
I spread the vegetables on the bottom of the glass form, on top I will lay out the fried pieces of the rabbit.
We pull the rabbit pieces out of the water, dry them on a paper towel, salt and pepper. I usually add 1 teaspoon of salt for every kilogram of meat. Pepper to taste and desire.
I fry each piece of meat on both sides in a hot frying pan. To fry the pieces or not, it's up to you. I add a little vegetable oil to the pan and fry the meat.
From the pan, I transfer the meat to a glass form and place it on top of the vegetables. We will have a rabbit in the oven with vegetables and beans.
I lay the beans on top, let me remind you that I don’t boil the beans first, but only fill them with water and leave them overnight, since the meat will be stewed for an hour, then the beans will cook during this time.
I used a glass of beans, but when she lay in the water, her size and weight increased. If you pour water into a 250 gram glass of dry beans, in the morning you will get about 450 grams.
From above I fill everything with water so that the beans, meat and vegetables are completely covered with water. And I put it in the oven for 20 minutes. The oven is preheated to 200 degrees.
You can cover the meat with a lid on top, but you can not do this, as I actually did.
We take the meat out of the oven, select a little broth, and dilute 2 tbsp. spoons of homemade sour cream. Pour on top and send everything back to the oven for 40 minutes. Of course, you can immediately pour sour cream, as it will be more convenient for you. We just wanted the beans to cook on the water.
Also, you can add spices, oregano, basil, rosemary, peppercorns, bay leaf, thyme, etc.
Rabbit goes well with these spices, as well as garlic and herbs. If you want to add garlic, then do it 10 minutes before it is ready, chop it first using a press or a sharp knife. I don't add garlic. But this is one of the ingredients in the recipe. And since I did not add it, I did not indicate it in the ingredients.
We take the meat out of the oven, the aroma is simply amazing, the meat tastes soft, tender, and unusually tasty. Rabbit meat with beans, this is something. A very tasty combination, especially when warm or hot. When cold, sour cream hardens.
This dish, you can say two in one, and the first and second. Beans served with vegetables hearty side dish. Gives a certain piquancy, zest to the dish.
I sprinkled the top with chopped parsley. If you haven't tried this recipe yet, I highly recommend it. It's worth it. Amazing taste and aroma, tender meat.
Carrots, due to the fact that they were cut large, did not fall apart, whole pieces remained, they have a sweetish rich taste, and interestingly, there is no taste of carrots at all, the beans simply melt into the dust.
The rabbit has unique taste and dietary properties. The meat is tender, not fatty, tasty, dietary, suitable for children and included in the diet of adults, with many diseases. The most important thing is to cook the meat deliciously.
And if you are also interested in delicious dietary meat, then pay attention to the turkey. We even did a comparison between a rabbit and a turkey. You can see the comparison in the article "."
Soon New Year and I already know what I'll cook for festive table rabbit stewed with beans and prunes. This is a wonderful dish, tasty, spectacular and easy to prepare - no complicated technological methods, just fry the meat and vegetables, and then simmer until tender, until the colic becomes soft. If you have never cooked rabbit and are not sure whether to serve it to New Year's table There is still time to rehearse! I think you will like it. Let's try!
Rabbit meat is excellent, tender, fragrant and healthy meat. Rabbit meat protein is digested by 90%, while rabbit meat is low in calories and has a low cholesterol level. (For comparison, beef protein is digested by no more than 60%)
Choose small carcasses of light pink mother-of-pearl color, weighing less than a kilogram - the meat of a young rabbit is more tender. The back of the carcass, which contains less connective tissue, is suitable for frying, but the front is better to stew.
Rabbit stewed with beans and prunes
You will need:
Rabbit (legs, thighs) - 1 kg
Carrot - 1 pc.
Red onion - 1 pc.
Celery - 1-2 stalks.
Pitted prunes - half a cup
Garlic - 1 head.
Beans (red or white) canned in own. juice - 1 bank 400 gr.
Salt, spices (smoked paprika, black pepper, thyme).
Refined olive oil (Olive Pomace Oil).
Rabbit cut into portioned pieces, roll in flour and fry in olive oil until golden brown. Suitable refined olive oil, the label usually says "pomacy oil" - it is neutral in taste, odorless, and contains natural antioxidants, which makes it resistant to high temperatures.
· Put the fried meat in a saucepan with a thick bottom or in a heat-resistant form that can be put in the oven. Add half a glass of water, put in the oven or on the stove over low heat, simmer until almost cooked. Depending on the quality of the meat, it takes more or less time - each time differently, I check the readiness with a knife or fork - if the meat is easily pierced, then it's ready.
· While the meat is stewing, you need to cut the carrots and celery into large cubes, onions - into feathers or large cubes. At the head of garlic, clean the bottom, cut off the top, without disassembling into cloves.
· In the same pan in which the meat was fried, fry the onion, add celery, carrots, brown. Add the prunes to the vegetables, reduce the heat and, stirring, simmer for a few more minutes. Put beans.
Dry beans can be used in this dish - they need to be soaked for several hours and boiled at a low boil until soft. I use canned to save time - and I think this is true for many housewives. Such beans to taste and nutritional value practically not inferior to dry - it retains up to 80% of vitamins and trace elements. The main thing is to read the label when buying - the composition should not contain dyes, preservatives and other chemical additives, only beans, water and salt.
· Now you can put the vegetable mixture into the pot with the rabbit, add seasonings and, if necessary, a little water. Salt. Bring to a boil, cook for 5 minutes (or bake in the oven for approx. 15 minutes), sprinkle with fresh herbs when serving.
(or just dishes for a family dinner) - stewed rabbit with beans. Preparing this delicacy is quite simple, because you don’t even need to stir the ingredients: stewing in a roaster with thick cast-iron walls will save you from unnecessary “witchcraft” over the stove. Rabbit is a dietary dish, so for greater satiety, we suggest adding beans to the meat. In this form, the overeating is guaranteed to please all the men at your holiday!
Ingredients for Braised Rabbit Recipe
For you will need:
- rabbit carcass;
- 1 cup white or red beans;
- 1 large carrot;
- 1 onion;
- vegetable oil for frying meat;
- salt and spices to taste.
1. First, rinse the beans, put them in a bowl and cover with water to soak them.
2. Rinse the rabbit carcass and divide into portions. This process is similar to cutting a chicken into pieces and follows approximately the same algorithm. But the difference is that in a rabbit, valuable meat areas are located on the back, and there is almost no meat in front. Therefore, having separated the limbs, you should simply divide the torso into 4-5 pieces. Neck, liver, heart and pieces that contain little meat can be sent to the broth, but others can be used to make a stew of rabbit.
3. Rub the rabbit pieces with salt and seasonings (here you can take black ground pepper and other spices) and put in a heated frying pan with oil. Fry the meat on all sides, but not until golden brown, but a little.
4. Take a cast iron pan, put it on the stove and pour a little oil on the bottom. Peel the onion, wash and cut into rings or half rings. Put the onion slices in the cast iron. Send the carrots grated on a fine grater there. Mix everything and fry a little.
5. Put the fried rabbit pieces on top of the vegetables and add the soaked beans. In addition, you do not need to add salt to the dish, because the salt with which you wiped the meat should be enough.
6. Cover the pot with a lid and leave to simmer over low heat. After an hour, remove the lid, try the meat: it should be soft and easily fall behind the bones. Of course, the beans should be completely ready by this time.
Tender rabbit meat is considered dietary product. By palatability resembles a bird. Even the most strict diets can include rabbit meat.
For cooking you will need:
- Rabbit 1 carcass
- Sour cream 20% 200 ml
- White beans 300 gr
- Pork fat 100 gr
- Onion turnip 2 pcs
- Tomatoes 5 pcs
- 1 bell pepper (preferably green)
- Garlic 3-4 cloves
- Olive oil 3 tablespoons
- Flour 2 teaspoons
- Dill and parsley bunch (50-70 gr)
- Pepper with salt to taste
You can cook a rabbit with beans and tomatoes like this:
How to distinguish an old rabbit from a young tender one when buying? The meat of young individuals is lighter than that of adults. The most delicious rabbit meat is considered at the age of 4-5 months.
Soak white beans for 3-4 hours before cooking.
Cut the rabbit carcass into portions and fry on both sides until golden brown in pork fat. Heat the olive oil in a saucepan and fry the finely chopped onion with the addition of flour.
Add beans to the saucepan, pour in a liter of water and salt. Bring to a boil and cook for 25-30 minutes over medium heat.
Cut the bell pepper and tomatoes into cubes, crush the garlic. Add vegetables to the beans, pepper a little. Cook for 5 more minutes.
Put the pieces of the “golden” rabbit in the prepared baking dish, pour fat sour cream on top. Thanks to her, the rabbit will turn out soft and juicy.
Pour bean and vegetable sauce on top and put in an oven preheated to 180 degrees for 25-30 minutes.
Rabbit meat is an indispensable product in baby food. Boiled meat can be given to children suffering from various food allergies. In terms of nutritional value, rabbit meat is several times superior to pork and beef.
Rabbit meat is known for its dietary and medicinal properties. This product can be used by almost all people, regardless of gender and age.
Rabbit meat is baked, fried, stewed, boiled and amazingly delicious soups are prepared. It is the first dishes that give the maximum benefit to the body and have a positive effect on its condition.
What is the peculiarity of making rabbit soups?
Rabbit Soup - General Cooking Principles
For the first course, any pieces from the carcass are used - paws, back, brisket. It is most convenient to immediately cut the rabbit into smaller parts, then put to boil. The cooking time of the broth depends on the youth of the rabbit. But usually 60-90 minutes is enough. A feature of rabbit meat is a specific smell. To get rid of it, you can simply soak the meat in water with a few drops of vinegar.
How to cook rabbit soup:
Sometimes rabbit meat is combined with other meat products, such as bacon or sausages. This allows you to improve the taste of the dish, add fat to it, but also deprives it of dietary properties. In the process of cooking, all kinds of spices, herbs, sauces are also added. The most fragrant dishes are obtained if the rabbit meat is pre-fried, and then the soup is prepared according to the recipe.
Recipe 1: Vitamin Rabbit Soup
A bright and healthy first course that will please with its taste. For cooking, you will need an Italian mixture of vegetables, but you can take fresh ingredients: carrots, peppers, broccoli, corn.
500 grams of rabbit;
250 grams of Italian mixture;
1. We wash the rabbit meat, fill it with cold water and prepare the broth. Boil for 1.5 hours, when boiling, remove the foam. We take out the finished meat, cool it, free it from the bones and cut into cubes. Place back in broth and salt.
2. We clean the potatoes, cut them into cubes and run them into the boiling broth.
3. After 10 minutes, start the frozen Italian mixture and cook until the vegetables are soft. Approximately another 10-12 minutes.
Recipe 2: Vermicelli Rabbit Soup with Peas
An everyday rabbit soup recipe that's simple, hearty, and easy to make. Small vermicelli is used, and so that it does not boil, raw products can be lightly fried in a pan. The vermicelli will turn brown and have a pleasant aroma.
2 rabbit legs;
100 grams of vermicelli;
150 grams of green peas;
1. Boil the rabbit legs until tender. We free the meat from the bone and throw it back into the pan. Salt.
2. Cut the onion and carrot into cubes, lightly fry in a pan, add chopped pepper, cook until soft and throw into the pan. Boil for 2 minutes.
3. Add green peas, you can take frozen. Cook for 2 more minutes.
4. At this time, in a pan in which there were onions and carrots, quickly fry the vermicelli. After a minute, it will acquire a brownish tint, mix well and make sure that the products do not burn.
5. We send the vermicelli to the pan, mix.
Recipe 3: Rabbit Soup with Green Lentils
Rabbit soup recipe, which is great for diet and baby food. If green lentils are not available, then red beans can be used similarly.
400 grams of rabbit;
2 spoons of lemon juice.
1. Fill the rabbit meat with water, throw one onion there. You can not clean, just rinse or remove only the top husk. We cook until ready. Then we remove the onion, cut the meat into pieces and prepare the soup.
2. Add lentils, which we sort well beforehand and rinse in water. Boil 10 minutes.
3. Add diced potatoes. At this stage, the rabbit soup can be salted.
4. Cut carrots into cubes or strips, onions into cubes. Put everything together in a saucepan. You can fry vegetables in oil, but then the soup will no longer be dietary. Do as you please.
5. Cook the soup until the ingredients are ready. At the end, add more salt, pour in lemon juice, put chopped greens. Let it boil and turn it off immediately. We insist under the lid for a quarter of an hour and serve.
Recipe 4: Mushroom Rabbit Soup with Peas
To prepare this soup, we will use fresh champignons, but you can also take frozen, wild or dried mushrooms. We pre-defrost them, boil or soak them, respectively.
300 grams of rabbit, but more is possible;
200 grams of champignons;
Greens, spices, bay leaf.
1. As usual, prepare the broth, when boiling, remove the foam, take the finished meat into pieces. I salt the soup.
2. We clean the potatoes, cut them into cubes, throw them into the pan.
3. Shred the onion with carrots. Fry for a minute in a pan.
4. At this time, cut the mushrooms, add the vegetables and fry together until tender.
5. We shift the mushrooms with vegetables into the soup, add more salt if necessary and boil the contents for 3 minutes.
6. Pour the greens, put the bay leaf and turn off the stove. Let the rabbit soup brew for half an hour so that the mushrooms fully reveal their flavor.
Recipe 5: Creamy Rabbit Soup
Delicate dish with a creamy taste. You can take cream of any fat content.
150 grams of cream;
1. We wash the rabbit, put it in a pot of water and cook until soft.
2. We disassemble the meat and bones separately, cut a third into strips and put them aside. The rest needs to be crushed.
3. We twist the pulp through a meat grinder twice. If you have a powerful blender, then you can grind the rabbit with it.
4. Melt a small piece of butter in a saucepan, fry the flour.
5. Pour a liter of broth in a thin stream, stir constantly. Boil the sauce until desolate, salt.
6. Add mashed rabbit meat, mix. If the soup is thick, then you can add more broth, at your discretion.
7. Whip the cream with egg yolks and add to the soup. Bring to a boil, add spices and turn off.
8. Pour into plates, put the rabbit previously cut into strips, sprinkle with herbs and you can take a sample.
Recipe 6: Rabbit Soup "Meat" with Bacon
To prepare such a soup, you will need a deep stewpan or cauldron. You will also need rabbit pulp, which will need to be finely chopped. Pieces with bones will not work.
200 grams of rabbit;
100 grams of bacon;
Salt, pepper, herbs;
1. Cut the rabbit into cubes, about a centimeter. We also cut bacon.
2. We put meat products in a saucepan, first bacon, then, as soon as fat appears, put rabbit meat. We fry everything together.
3. Cut the onion into cubes, chop the carrots. Put to meat products, fry together.
4. Add boiling water. It is necessary to cover the level of products by 3-4 cm. Salt the soup, cover and cook until tender.
5. Separately, fry the flour in a pan with butter, dilute with a small amount of broth from the soup, boil for half a minute and pour it into a common pan.
Recipe 7: Rabbit Zucchini Bean Soup
A special feature of this rabbit soup is the pre-marination of the meat in wine. This step makes the meat juicy and unusually aromatic. Instead of zucchini, you can use an ordinary zucchini, preferably young, with thin skin and without seeds.
700 grams of rabbit;
3 cloves of garlic;
300 grams of zucchini;
400 grams of canned beans, preferably white;
Bay leaf, pepper, salt;
2 onions;
1. Cut the rabbit into pieces. Mix with chopped garlic and wine. You can use any drink: white, red, pink. Cover and leave for 8 hours, overnight.
2. Remove the rabbit from the marinade, dry it with a towel, roll in flour and fry in olive oil until golden brown. Transfer to a saucepan.
3. Cut the onion into cubes, also fry in a pan.
4. Add chopped peppers to the onion, then chopped tomatoes, it is advisable to remove the skin. Fry everything together and transfer to the rabbit.
5. Add potatoes peeled and cut into small cubes (1 cm each). Also add chopped zucchini.
6. Put salt, pepper. To taste, you can add saffron, paprika.
7. Fill the soup with water, preferably boiling water and put on the stove. The amount of liquid is up to you. Someone likes liquid first courses, some like thick soups that resemble stews.
8. Cook the soup until the meat is ready, then add white beans, herbs and turn it off.
Recipe 8: Rice Rabbit Soup
For this soup, it is better to use rice with long grains. It retains its shape better and does not sag in the broth.
400 grams of rabbit;
50 grams of rice;
Dried or fresh dill.
1. Put the washed rabbit meat in a saucepan. We also throw an onion there, peeled and chopped carrots into 4 parts. We cook for 1.5 hours. If the rabbit is not young, then it can be longer. We focus on the readiness of the meat.
2. We take out vegetables and a rabbit. We pick the meat from the bones and throw it back into the saucepan, put it on the stove. The soup can be salted.
3. Add potatoes cut into arbitrary slices, after 3 minutes washed rice. We cook until ready.
4. Heat the oil in a frying pan, fry the finely chopped onion.
5. Peel the remaining carrots, chop on a grater and send to the onion. Parsley root can also be added if desired. Fry vegetables until golden.
6. We shift the roasting into a saucepan, bring to a boil, season with spices, herbs. If necessary, then salt. Turn off.
Recipe 9: Multicooker Rabbit Soup
The easiest and fastest version of rabbit soup. The basic recipe for a vegetable first course, in which, if desired, you can add any cereals: rice, buckwheat, pearl barley. And if you put more potatoes and pour in a little liquid, you get a wonderful roast for a family dinner.
400 grams of rabbit;
400 grams of potatoes;
1. Cut the rabbit into pieces, send to the slow cooker. Pour a little oil and fry in the baking mode for 15 minutes.
2. Add chopped carrots and onions to the rabbit. The size and shape of the cut does not matter. Cooking for another 10 minutes.
3. Lay the peeled and chopped potatoes, salt, pepper, pour water to the desired density.
4. Close the lid and cook in the stew mode for 1.5 hours.
The most delicious and healthy dishes are obtained from young rabbits up to 6 months old. Their meat is light in color. If it is dark pink, closer to red, then the animal is an adult.
In order for the rabbit soup to be transparent and the pieces of meat retain their shape, the dish should not boil actively. It is better to cook the soup over low heat.
If there are doubts about the quality of the meat, then it is better to marinate it. Sauces and dressings will make rabbit meat more tender, improve taste properties and reduce cooking time.
Do not leave bay leaves in the soup for a long time. This gives the dish an unpleasant taste. It is better to remove the leaf half an hour after cooking, this time is enough to add flavor to the soup.
The New Year is coming soon, and I already know that I will cook a rabbit stewed with beans and prunes for the festive table. This is a wonderful dish, tasty, spectacular and easy to prepare - no complicated technological methods, just fry the meat and vegetables, and then simmer until tender, until the colic becomes soft. If you have never cooked rabbit dishes and are not sure whether to serve it to the New Year's table, there is still time to rehearse! I think you will like it. Let's try!
Rabbit meat is excellent, tender, fragrant and healthy meat. Rabbit meat protein is digested by 90%, while rabbit meat is low in calories and has a low cholesterol level. (For comparison, beef protein is digested by no more than 60%)
Choose small carcasses of light pink mother-of-pearl color, weighing less than a kilogram - the meat of a young rabbit is more tender. The back of the carcass, which contains less connective tissue, is suitable for frying, but the front is better to stew.
Rabbit stewed with beans and prunes
You will need:
Rabbit (legs, thighs) - 1 kg
Carrot - 1 pc.
Red onion - 1 pc.
Celery - 1-2 stalks.
Pitted prunes - half a cup
Garlic - 1 head.
Beans (red or white) canned in own. juice - 1 bank 400 gr.
Salt, spices (smoked paprika, black pepper, thyme).
Refined olive oil (Olive Pomace Oil).
· Cut the rabbit into portions, roll in flour and fry in olive oil until golden brown. Refined olive oil will do, the label usually says "pomacy oil" - it is neutral in taste, odorless, and contains natural antioxidants, making it resistant to high temperatures.
· Put the fried meat in a saucepan with a thick bottom or in a heat-resistant form that can be put in the oven. Add half a glass of water, put in the oven or on the stove over low heat, simmer until almost cooked. Depending on the quality of the meat, it takes more or less time - each time differently, I check the readiness with a knife or fork - if the meat is easily pierced, then it's ready.
· While the meat is stewing, you need to cut the carrots and celery into large cubes, onions - into feathers or large cubes. At the head of garlic, clean the bottom, cut off the top, without disassembling into cloves.
· In the same pan in which the meat was fried, fry the onion, add celery, carrots, brown. Add the prunes to the vegetables, reduce the heat and, stirring, simmer for a few more minutes. Put beans.
Dry beans can be used in this dish - they need to be soaked for several hours and boiled at a low boil until soft. I use canned to save time - and I think this is true for many housewives. Such beans are practically not inferior to dry beans in taste and nutritional value - up to 80% of vitamins and microelements are preserved in it. The main thing is to read the label when buying - the composition should not contain dyes, preservatives and other chemical additives, only beans, water and salt.
· Now you can put the vegetable mixture into the pot with the rabbit, add seasonings and, if necessary, a little water. Salt. Bring to a boil, cook for 5 minutes (or bake in the oven for approx. 15 minutes), sprinkle with fresh herbs when serving.
