Old rabbit how to cook it. Secrets of Cooking Delicious Rabbit Meals

The most dietary meat is rabbit meat. And indeed it is. Firstly, it contains a lot of protein, which is 90% digestible, in contrast to the protein from beef. Secondly, it contains almost no fat and cholesterol.

Well, and thirdly, it contains a lot of vitamins and minerals that are needed to form not only muscle mass, but also good immunity. Next, we will tell you how to cook a delicious rabbit, but first, let's decide how to choose it correctly at the points of sale.

Choosing the right and good meat today is quite difficult, because a huge selection of antibiotics, chemical food for animals and strong chemicals helps the owners to grow a strong and well-fed animal, but all the chemistry accumulates in the body and makes the meat poisonous.

How to buy a fresh rabbit and not get poisoned by it? Take advantage of our helpful buying tips:

1. When buying a product, you should make sure that the seller has an appropriate certificate, which will confirm compliance with all necessary standards;
2. It is worth buying a carcass of a 3-4 month old animal. It is at this time that the meat is especially tasty and does not yet contain aged fats. The carcass will weigh about 1500 grams;
3. The carcass must necessarily have shaggy legs and a tail - this is a guarantee that there is really a rabbit in front of the buyer, and not a cat;
4. The meat should be smooth, pink, free from damage or bruising.

When buying a rabbit, you should decide in advance what kind of dish it will be needed for. If the goal is broth, you can only purchase the upper part of the carcass, as it contains more bones and the broth will be rich. But if it is supposed to stew or bake the beast, then it is worth taking the back, which is fleshy.

As soon as the meat is purchased, it must be washed well and soaked in cool water for a couple of hours. Thus, a specific smell is removed from the meat. You can soak it in plain water and that's enough. If you want to add spice, you can drip a little lemon juice.

Using any recipe for rabbit meat involves pre-steeping the meat. In some cases, soaking can replace marinade, but usually the rabbit is both soaked and pickled.

How to easily cook a delicious rabbit in the oven

You can cook a rabbit in any way. But it turns out especially tasty after passing through the oven. And the calorie content of the dish will be low if the meat is baked, and not stewed or fried.

With the help of spices, you can change the taste of a dish and customize it to your personal taste preferences.

But adding sour cream will make the meat juicy, but not so high in calories if you use cream. You can also reduce calories by taking store sour cream, not homemade sour cream and diluting it with a little water.

Oregano, basil and thyme are great spices.

Ingredients:

• medium-sized rabbit carcass;
• 500 ml sour cream;
• medium-sized onion and carrot;
• 30 ml olive oil;
• garlic (3-4 cloves);
• herbs 0.5 tsp;
• salt with pepper and lavrushka - to taste.

Cooking time: 90 minutes.

Calories: 186 calories.

How to stew a rabbit quickly and tasty in a pan

But not only in the oven you can get juicy meat that will linger in your mouth. A simple frying pan is also perfect for this.

If you have to stew not only meat, but also vegetables, it is best to use two pans - one for frying, and the second, deep, for stewing.

A classic dish prepared from the meat of a small animal is roast. It only takes time and a deep frying pan or cauldron.

• 0.6 kg rabbit;
• 0.6 kg of potatoes;
• 2 carrots;
• 2-3 small onions;
• 1/2 cup sour cream;
• 1/3 cup tomato paste
• 50 grams of butter;
• 1 liter of water;
• spices to taste.

Time: 1 hour 20 minutes.

Calories: 190 calories.

Rabbit stewed in its own juice with sour cream and mushrooms

How to cook a rabbit deliciously in sour cream? Due to the fact that rabbit meat is a very dietary meat, it can be cooked even with fatty homemade sour cream. Sour cream will make the meat juicy and especially tasty.

Delicate rabbit meat in sour cream and champignon sauce is perfect for a festive table or a quiet family dinner. It goes well with any side dish and can be used as an independent dish.

Products:

• 2-3 kg of rabbit meat;
• 2 onions;
• 0.7 kg of champignons;
• 4 cloves of garlic;
• 500 ml sour cream;
• spices to taste.

Required time: 2.5 hours.

Calories: 200 calories.

Non-standard recipes

Usually, meat is either fried or stewed (baked) with standard vegetables and spices. But there are several unusual recipes for cooking this wonderful beast.

Rabbit stewed in beer

This custom recipe is perfect for a bachelor party or holiday party. The beer will give its hops and flavor to the meat, which will turn out to be spicy and juicy. The main thing is not to drive after eating meat!

Products:

• rabbit carcass;
• beer - 0.5 l;
• meat broth - 0.2 l;
• cloves - 5 pieces;
• 2 onion heads;
• 2 carrots;
• 2 tsp cinnamon;
• lavrushka;
• olive oil - 2 tablespoons l;
• peppercorns;
• salt to taste.

Cooking time: 120 minutes.

Calories: 250 calories.

Rabbit roast in a slow cooker

A multicooker makes life much easier for any housewife. Especially in the pre-holiday time, when there is a lot to do, but you want to surprise guests with a delicious dish. How to cook delicious rabbit with potatoes in a slow cooker? In it, roast rabbit is excellent, which is cooked virtually without assistance.

Ingredients:

• a kilo of rabbit meat;
• 500 ml cream (30% fat);
• 3 tbsp. l 9% vinegar;
• 2 onions;
• 100 grams of butter;
• spices at personal discretion.

Cooking time: 2 hours (the amount of time depends on the type of multicooker).

Calories: 150 calories.

1. Pickle the rabbit in cold water and vinegar (1 spoon per 1 liter). Let the meat stand in such a marinade for an hour;
2. After the allotted time, take out the meat, dry it and fry until golden brown over high heat;
3. Put the meat in the multicooker bowl;
4. Peel the onions and cut into thin rings. Fry in meat juice in the same pan;
5. Put the onion in a slow cooker and pour over the cream. Add spices and oil;
6. On the "Stew" mode, bring the meat under the lid to readiness;
7. Cooking times vary depending on the power of the multicooker, so watch when done. Increase or decrease the cooking time if necessary.

Liver paste

Not sure how to cook rabbit liver deliciously at home? We will help you! Rabbit liver is a delicacy, no less than goose liver.

Since the rabbit is a herbivore, its liver contains no harmful toxins or chemicals.

Making pate at home is very simple and quick.

Products:

• rabbit liver - 0.5 kg;
• 1 onion;
• 1 carrot;
• butter - 50 gr;
• salt - 0.5 tsp;
• vegetable oil for frying;
• nutmeg (ground) - on the tip of a knife;
• pepper - to taste;
• a few sprigs of fresh dill.

Time required: 1 hour.

Caloric content: 170 kcal.

Enjoy your meal!

Another recipe for making a rabbit in red wine is in the next video.

A properly prepared rabbit can be a decoration for any festive table. Rabbit meat is not only very tender and tasty, but also useful for the human body, due to its dietary properties and the content of a large amount of essential amino acids, vitamins and microelements. Rabbit meat contains a very low amount of cholesterol, therefore it is recommended for feeding obese patients and people who have suffered a stroke.

Nutritionists advise eating rabbit meat as often as possible. But there is a problem: many people think that the rabbit is difficult to cook, as often the meat is very tough. The only difficulty in preparing rabbit meat is the time, because the meat must first be marinated, and the rabbit meat is stewed for a long time. In this article, you will learn recipes on how to cook this dietary meat deliciously.

How to cook delicious rabbit - spices for rabbit meat

Rabbit meat requires spices to enhance its juicy flavor. But, most importantly, do not overdo it with seasonings and do not overshadow the delicate notes of taste of the meat itself.

Perfect fit:

• Black pepper.
• Shallot.
• Oregano.
• Thyme.
• Parsley.
• Basil.
• Marjoram.
• Hops-suneli.

How to cook delicious rabbit - marinade

Rabbit meat has very dry meat, so it is recommended to soak it in the marinade before cooking. In addition, this procedure will remove the specific rabbit scent that many gourmets do not like.
The following ingredients are great for pickling:

• Olive oil with crushed garlic.
• Acetic acid.
• White or red dry wine.
• Spices and herbs.
• Lemon juice.

Recipe for rabbit stewed in sour cream with potatoes

To prepare this delicious and hearty dish you will need:

• Rabbit meat.
• Sour cream (it is better to take medium fat content).
• Onion.
• Carrot.
• Dried spices: onion, garlic and dill.
• Potatoes.
• Green pea.
• Mayonnaise.
• Hops-suneli.
• Butter.
• Black pepper, salt.
• Olive oil, garlic.

First, wash the meat and pat dry with a paper towel, then cut it into small pieces. Add crushed garlic, salt and black pepper to olive oil and rub with the resulting rabbit mixture, leaving it to marinate for an hour.

While the meat is marinating, prepare the potatoes and carrots: the vegetables need to be boiled. After the potatoes are ready, mash them well with a fork or in another convenient way, while you should not get mashed potatoes, but just large pieces of boiled potatoes. Add the butter, salt, and dill to the pan, as well as the green peas and diced carrots. Stir the garnish well.

When the rabbit is marinated, fry it on both sides for about 10 minutes in a deep cauldron in hot oil. Add water, onions, bay leaves, spices to the rabbit and simmer for about 30 minutes. After the time has passed, add sour cream to the broth and simmer for another half hour (until the meat is separated from the bone). Add more seasoning as needed.

Rabbit baked in the oven

This recipe will appeal to connoisseurs of traditional and simple cuisine: such a dish will adorn any festive table.

• You can bake a rabbit whole, but this process is very long, and the meat is not always soft. Therefore, many housewives cut it into small pieces before baking the meat.
• Before cooking, it is advisable to marinate the rabbit meat overnight in a classic marinade consisting of spices, olive oil and garlic. Remember, the longer the rabbit is marinated, the softer and tastier it will be.
• If the meat is young, then it is not necessary to marinate it, it will be enough just to soak it in water.
• You can also boil the meat with spices and bay leaves before baking to make the rabbit soft.
• The rabbit is baked at a temperature of 200 degrees for at least an hour. You can bake meat with potatoes or in foil.

Rabbit baked with apples

We bring to your attention a delicious and quite interesting recipe.
For cooking you will need:

• Rabbit meat.
• Green apples.
• Lemon.
• Soy sauce and spices.

Marinate the washed and dried rabbit pieces in honey, lemon juice and spices. You can buy special bunny seasoning, but it will work for chicken too. Add small apple pieces to the rabbit.
Place the bowl of meat in the refrigerator for an hour to absorb the subtle aroma of the mixture.
After the time has elapsed, send the rabbit to the oven for 40 minutes at 180 degrees.

As you can see, cooking a rabbit is not so difficult, even a beginner can handle it, the main thing is to have patience. Choose one of the recipes that you like and delight your loved ones with a delicious and healthy dish!

Rabbit meat is a valuable dietary product that nutritionists recommend even to children. The composition and structure of muscle fibers allows it to be absorbed very quickly. This gives the rabbit the palm among all varieties of meat products. Rabbit meat is highly prized all over the world. Many housewives are looking for recipes on how to properly cook a rabbit.

The slaughter of animals is carried out at 3-4 months of age. The weight of such a carcass is usually about a kilogram. If you bought a whole rabbit weighing one and a half kg, then he, most likely, was already six months old. The meat will differ in composition and taste, it will be tougher and less healthy.

Rabbit meat is considered dietary. It does not contain harmful fats and excess cholesterol. The calorie content is minimal - 190 kcal per 100 g of the product. Protein is absorbed by the human body by 90%. The content of minerals and trace elements in meat is very high - iron, cadmium, selenium, phosphorus, calcium, magnesium, sulfur, fluorine, molybdenum. The product is also saturated with B vitamins. Doctors recommend rabbit meat for people with diseases of the stomach, liver, allergy sufferers and hypertensive patients.

Secrets of cooking rabbit meat

Despite raising animals in a farm environment, the meat has a specific game flavor. Such meat is not to everyone's taste. Although there is nothing unpleasant about it. To get rid of the smell, meat is almost always soaked. To do this, use water, milk or whey. Many soak the product in the marinating mixture for 2-3 hours before cooking.

The rabbit should be pickled

For pickling they use lemon, wine, vinegar, oil with garlic, fruit juices, kefir, whey. Rabbit meat "loves" various spices. Be sure to add black pepper, onions, bay leaves.

White wine is a wonderful marinade. Its properties give dishes an interesting flavor and aroma. The rabbit is poured with wine so that the pieces are completely hidden under the liquid. Some housewives add a little cognac. This brings a special tenderness and piquancy. In this situation, no additional soaking and rinsing is required.

In other situations, especially if cream, sour cream or olive oil is used for marinating, soaking the meat for two to three hours is required. Making a marinade is very simple. Take a small amount of the selected product, salt and pepper. Then the meat is coated with the resulting mixture and allowed to soak for 2-3 hours.

To give the meat aroma and fresh taste, spices are put in the dish - oregano, rosemary, basil, lemon, dill. Tender meat is cooked for no more than an hour, since then its taste and usefulness are lost. The best and quickest option is to cook a rabbit with sour cream in the oven.

Classic rabbit recipe in sour cream

To prepare this easy and simple to prepare, but very tasty dish, the hostess must stock up on the following products:

• half a rabbit;
• sour cream 0.5 l.;
• carrots - 3 pcs.;
• garlic - 3 large cloves;
• black pepper, salt, spices to taste.

After cutting the rabbit into pieces, it is poured with water so that all the meat is covered. Leave alone for an hour and a half. During this period, the specific smell of game will evaporate and blood will come out of the fibers. After that, the pieces are taken out of the water and letting the water drain off, dried on a paper towel.

Chopped garlic is stuffed into the meat, as for homemade boiled pork. Rub the pieces with a mixture of peppers and salt. They put it to soak in its own juice in the refrigerator for a couple of hours. The next stage - the rabbit is fried over high heat with oil until a crust forms.
The fried pieces are placed in a deep roasting pan, for example, in a roaster. Pour sour cream diluted with a glass of water. Salt, pepper the sauce, add the remaining chopped garlic. The frypot is closed with a lid and placed in an oven preheated to 200 degrees for 60 minutes.

The dish is served with young potatoes and dill. Any side dish can be used, but this one is especially good.

To prepare this delicate dish, take the following products:

1. One whole rabbit.
2. Kefir - 2 glasses.
3. Onions - 5 medium-sized heads.
4. Salt, pepper to your taste.
5. Mustard - 2 tbsp. spoons.
6. Butter or vegetable oil.
7. Herbs and condiments.

The meat is washed and cut into portions, put in a bowl. Mix them with onions, cut into rings or half rings. Selected spices and salt are added there. Mustard is bred in kefir and the meat is poured with this mixture. Covering with a lid, put the pan in the cold overnight for marinating.

The next day, the pieces of rabbit are placed in a greased baking dish. They are sent to the oven with a temperature of about 200 degrees for 15 minutes. After the mold is taken out, the meat is turned over and baked again for 15 minutes.

Pour over the remaining marinade liquid and stew until the rabbit becomes soft. You can think of any side dish. It turns out especially tasty and beautiful if you serve this delicate dish with green peas, sprinkled with herbs.

To comply with the recipe, you will need:

• rabbit carcass;
• 1 glass of sour cream;
• butter 100 g;
• onions - 2 pcs.;
• 3 cloves of garlic;
• bay leaf - 2 pcs.;
• various peppers, salt, seasonings.

The cooking procedure is extremely simple:

1. The carcass is cut into pieces.
2. The meat is washed.
3. Dry with paper towels.
4. Fried in hot oil, dipping all the pieces in flour.
5. Cut the onion, rub the garlic on a fine grater.
6. The meat is transferred to a saucepan.
7. The onion is simmered for 5 minutes in the oil where the meat was fried.
8. A couple of glasses of water are poured into a stewpan with a rabbit, put onions there, stew for 40 minutes.
9. Open the lid, put sour cream, seasonings and bay leaf to the meat with onions. Stew for another 10 minutes.
10. Then put chopped garlic in a saucepan, cover with a lid and allow to "rest" without heating for 15-20 minutes. The meat will be saturated with the aroma of garlic and will acquire an incredible taste and aroma.

You can serve buckwheat porridge, mashed potatoes or pasta as a side dish, decorating the dish with sprigs of herbs.

In order to put this dish on the table beautifully, the rabbit is baked whole in the oven. To prepare a culinary masterpiece you will need:

• rabbit carcass;
• a glass of sour cream;
• 1 kg of potatoes;
• 1 glass of mustard;
• pepper and salt.

Sprinkle salt and pepper on the washed rabbit. Place on a baking sheet with the back facing up. A baking sheet is spread with oil in advance. The back of the carcass is greased with mustard and sent to the oven for 20 minutes. The temperature inside the oven should be around 160 degrees.

And at this time, they peel the potatoes, cut them into large pieces, and salt them. After 20 minutes, take out the baking sheet, turn the rabbit over, coat the belly with mustard. Put potatoes around the carcass and put them in the oven again for another 15-20 minutes.

They again take out the baking sheet, pour the rabbit and potatoes with sour cream and again send them to the oven for 10 minutes.
At the end of cooking, the whole rabbit is placed on a wide dish, potatoes are beautifully laid around, decorated with branches of greenery and served hot.

The multicooker is a versatile device with which housewives prepare a variety of dishes with maximum preservation of vitamins. This also applies to the question of cooking a rabbit.

To prepare this delicate dish, you need simple products:

1. Rabbit - 1 carcass.
2. Dried porcini mushrooms - 2 pcs.
3. Milk - 1 liter.
4. Carrots - 1 pc.
5. Bulb onions - 2 pcs.
6. Parsley or celery (root) - 1 pc.
7. Sour cream - 1 glass.
8. Vegetable oil - 150-200 ml.
9. Bay leaves, salt, pepper.

The meat is cut into small pieces, washed well in running water. Fold into a container and fill it with milk. Set aside for soaking for 2 - 3 hours. Milk will remove the specific smell of game and make the meat extremely tender.
At this time, a handful of dried mushrooms must be soaked in water. They will give the dish a unique aroma and taste.

After the end of the marinating, the pieces of meat are washed and placed in a colander to make the liquid glass. A little vegetable oil is poured into the multicooker container and the "Fry" mode is turned on. Pieces of rabbit are fried in hot oil until golden brown. Pour some water there, put pepper and salt. Set the "Quenching" mode on the multicooker panel and stew for about 40 minutes until soft.

The mushroom gravy is now being prepared. Grated parsley or celery roots, carrots and onions are sautéed in a skillet. Squeezed chopped porcini mushrooms are also added here. Pour sour cream here. All boil well and simmer until tender. The rabbit is poured with the prepared sauce and placed on the table, accompanied by your favorite side dish.

This dish is almost whipped up if the meat has been soaked beforehand. Take:

• 1 carcass of a rabbit;
• white wine 100 g;
• butter - 50 g.;
• tomatoes - 5 pcs.;
• onions - 5 heads;
• garlic to taste - 3-4 cloves
• bay leaf - 2 pcs.

The carcass, cut into pieces, is soaked in water for 5-10 hours (you can put it in the refrigerator overnight). Then the meat is washed. Take the onion, peel and cut it quite coarsely. Then the tomatoes are cut in the same way. In a skillet with hot oil, quickly fry pieces of rabbit until golden brown. Add chopped onions and tomatoes, garlic and bay leaves.

Wine is poured into the container, spices and salt are put. Cook until soft. It is good to serve as a side dish fried potatoes, pasta or buckwheat porridge. Such a rabbit is especially good with snow-white boiled friable rice.

Rabbit in the sleeve with potatoes and onions

This recipe is designed to maximize flavor and vitamins. The rabbit cut into pieces is pickled in any convenient way to your taste. Then the pieces of meat are fried a little. Peel the potatoes, cut them coarsely, salt and pepper. The onions are also peeled and cut into rings.
Take a baking sleeve and gently, evenly fold the ingredients into a bag. Bake in the oven for about 60 minutes so that the potatoes have time to bake completely.

A dish that will not leave indifferent the most sophisticated gourmet. It is prepared very simply. Cut the carcass, soak in wine vinegar. Chunks of meat are fried, sprinkled with spices. Then the food is put in layers in a greased gosper in the following order:

• onion rings;
• meat;
• bow again;
• again meat;
• grated cheese;
• sour cream.

The food is baked in the oven at 180 degrees for 40 minutes. Boiled young potatoes, mashed potatoes, white rice or coarsely chopped fresh vegetables are suitable for a side dish.

Rabbit meat is a product from which you can prepare a wide variety of dishes for everyone. Don't pass by the stalls with this amazing product, diversify your menu with rabbit dishes.

Rabbit cooking recipes video

Wash the processed rabbit carcass and divide it into portions.

Fill the pieces of meat with cold water and add vinegar (about 2 liters of water 50 grams of vinegar), and leave for 30-60 minutes. Then the meat can be rinsed well with water.

Then fry the rabbit meat in vegetable oil.

It is better to cook rabbit meat in a thick-walled dish: it is convenient in a roaster, or in a glass deco.
Put the onion at the bottom of the dish, spread the rabbit meat, salt and pepper to taste. Then again onions, grated cheese, bay leaves. Cut the onion into rings or half rings. Salt and pepper each layer to taste.

Fill the last layer of meat with sour cream (you can smear the meat with sour cream between the layers, you won't spoil the porridge with butter).

At the end, rub all the meat on top with cheese and put in the oven. Bake in the oven over medium heat until rabbit meat is cooked (about 40-60 minutes). In this case, the roaster should be covered with a lid.

The finished rabbit meat is covered with a thin layer of cheese, it smells delicious and looks very royal.

The cooked rabbit is royally delicious both hot and cold. As a side dish, you can cook mashed potatoes, wheat porridge, rice, oatmeal.

Similar to this recipe, a kingly rabbit can be cooked without frying pieces of meat in vegetable oil. The dish will turn out to be more dietary.

Good appetite!

Rabbit meat is a dietary and very healthy meat.

It is rich in vitamins, calcium, protein, phosphorus and iron.

Rabbit meat does not contain cholesterol.

Due to its 100% digestibility, it is indispensable in dietary and baby food.

How to cook a rabbit so that the meat is tender - basic cooking principles

Rabbit meat itself is juicy and tender meat, so it will not be difficult to cook it.

Each housewife has her own secrets and recipes for cooking rabbit meat. But the result should always be the same: the rabbit should be soft, tender and juicy. To do this, the rabbit carcass is pre-soaked or pickled. Without this, you cannot get a juicy and tasty dish. The marinade is prepared on the basis of white wine, milk whey, wine vinegar, sour cream, mineral water or olive oil. Young rabbit meat is soaked in ordinary drinking water so that it does not lose its natural aroma.

It should be noted that the front, part of the carcass is mainly stewed or boiled, and the back is baked in the oven or fried.

To make the meat aromatic, it is seasoned with various spices. Best suited for this are cloves, celery, basil, thyme, rosemary, and other spices.

Rabbit meat can be stewed, fried, steamed, boiled, or baked.

Rabbit in sauce is the most common way to cook this meat. It is in this case that the rabbit meat turns out to be soft and juicy. In this way, you can cook it in the oven or stew it. The carcass is pre-marinated, then cut into pieces and lightly fried. Put the meat on a baking sheet and add a fry of onions, carrots and garlic to it. Season the dish with salt, herbs, pepper and sauce on top. Bake the rabbit in the oven for 20 minutes.

How to cook a rabbit so that the meat is tender: Recipe 1. Rabbit, stewed in sauce

50 ml of vegetable oil;

2 cloves of garlic;

1. Cut the rabbit carcass, wash it well under the tap and cut it into portions. We dilute vinegar in water and soak pieces of meat in this solution. Leave the rabbit meat to marinate for an hour and a half.

2. Heat the pan well with oil. We take out the rabbit from the marinade and dry it slightly with napkins. We transfer the meat to the pan and fry it on both sides, for six minutes on each.

3. Clean the head of the onion and chop it into thin quarter rings. Saute it in a separate frying pan until lightly browned.

4. Pour flour into a deep cauldron and fry it lightly until it starts to change color. Then we transfer the meat and fried onions to the cauldron. Fill everything with drinking water so that it almost completely covers the meat, and add sour cream. Mix everything thoroughly until smooth. Pour in water gradually, constantly while stirring, so that lumps do not form.

5. Peel and finely chop the garlic. Add it to the sour cream sauce. Salt, stir again, cover and twist the heat to minimum. Simmer the rabbit for 45 minutes. Serve with boiled potatoes.

How to cook a rabbit so that the meat is tender: Recipe 2. Rabbit in mustard sauce

700 g of portioned pieces of rabbit meat;

6 cloves of garlic;

15 g of Provencal herbs;

80 ml olive oil;

150 ml of dry white wine;

2 bay leaves;

1 pinch of black peppercorns;

1 pc. leeks and shallots.

1. Butcher the rabbit carcass and cut into portions. Wash well, dry slightly, and brush each piece with mustard on all sides. Place the meat in a suitable container.

2. Peel and cut the leeks into quarters. Chop the peeled garlic cloves into thin slices. In a separate bowl, combine two tablespoons of olive oil and wine, add Provencal herbs, bay leaf and black peppercorns. Put onion and garlic here. Stir the mixture thoroughly and pour over the rabbit meat. Leave to marinate overnight.

3. The next day, remove the rabbit from the marinade, dip the pieces with a napkin, salt and pepper the meat. Dip each piece in flour and fry in hot olive oil until lightly browned.

4. Transfer the rabbit to an ovenproof dish and pour over the roasted juice and marinade. Cut the unpeeled shallots in half and place in the baking dish. Send unpeeled garlic cloves and rosemary here. Pour in the broth so that it half covers the meat and send the form to the oven preheated to 170 C. Bake for an hour and a half, turning occasionally and adding broth if necessary.

5. Transfer the finished rabbit to a serving platter. Add a spoonful of mustard to the remaining sauce, stir and bring to a boil. Pour rabbit meat with the resulting sauce. Serve with any side dish.

How to cook a rabbit so that the meat is tender: Recipe 3. Rabbit in beer

2 kg rabbit carcass;

2 liters of light beer;

vegetable oil - 80 ml;

6 carnation buds;

3 g black pepper;

flour - 70 g.

1. Cut the rabbit carcass into portions. Wash the meat under the tap and pat it with a towel.

2. Peel and chop the onion into rings. Mix beer with vinegar, add cloves, rosemary and bay leaves. Put the onion in the marinade and put it on fire. As soon as it boils, reduce heat to medium and simmer for about 20 minutes. Pour rabbit meat with boiling marinade. Cool and refrigerate overnight.

3. Remove the pieces of rabbit from the marinade and pat dry with a towel. Do not pour out the marinade!

4. Mix flour with pepper. Dip pieces of rabbit in this mixture and fry in well-heated oil for two minutes on each side. Transfer the fried meat to the cauldron.

5. Cut bacon into small strips and fry until crackling. Transfer the bacon to a plate.

6. Strain the marinade, leave a little onion in it and boil. Pour the boiling marinade over the meat, stir and simmer over low heat, covered for an hour and a half.

7. Fry the remaining onion in bacon fat until soft. Send bacon and onions to the cauldron. Turn off the heat and pour in the cream immediately. Stir and leave to infuse. Serve with a potato side dish.

How to cook a rabbit so that the meat is tender: Recipe 4. Rabbit with a creamy spicy sauce

3 g Tabasco sauce;

4 rabbit legs;

3 large onions;

1 large head of garlic;

100 ml soy sauce;

a pinch of nutmeg, Provencal herbs and caraway seeds;

1. Wash and dry the rabbit meat.

2. Peel the onion and four cloves of garlic and grind in a blender to a state of porridge. In a deep bowl, combine honey with soy sauce, Tabasco and cognac. Add the onion and garlic gruel to the marinade and mix well.

3. Transfer the rabbit meat to the baking sleeve, adding the marinade to it. Tie both ends tightly and roll well on the table so that the marinade is evenly distributed over all the pieces. Transfer the sleeve to an ovenproof dish and marinate in the refrigerator overnight.

4. Take out the form with the rabbit, leave for another two hours, then send it to bake for an hour and a half in the oven, preheating it to 180 C.

5. Fry the flour in a dry skillet. Wash the parsley and chop finely. Chop the garlic. Pour the flour into a saucepan, mix it with the cream, gradually pouring it in, and stirring so that there are no lumps. Put on fire, salt, add sesame seeds, parsley, stir and simmer over low heat, stirring constantly, for five minutes. Make sure that the sauce does not boil.

6. Remove the rabbit from the oven, cut the sleeve and transfer the meat to a plate. Drizzle with juice from a sleeve and cooked sauce. Serve with a vegetable side dish.

How to cook a rabbit so that the meat is tender: Recipe 5. rabbit in sour cream

3 rabbit legs;

1 bunch of cilantro and parsley greens;

1 large carrot;

garlic - 4 teeth.

1. Cut the legs of the rabbit in half along the joint. Finely chop the herbs and peeled garlic.

2. Mix kefir with herbs and garlic. Pour rabbit meat with kefir mixture and leave to marinate for three hours.

3. Remove the meat from the marinade, season with salt and lightly fry until golden brown.

4. Cut the peeled carrots into large circles. Chop the onion into thick half rings.

5. In the oil left over from frying the meat, fry the vegetables until lightly browned.

6. Put rabbit meat in a cauldron, add fried carrots and onions here.

7. In a saucepan, lightly dry the flour, pour glasses of water over the floor and mix thoroughly. Add sour cream, salt and warm up. If the sauce is thick, add a little more water. Pour the sauce over the contents of the cauldron and simmer over low heat for an hour and a half.

How to cook a rabbit so that the meat is tender: Recipe 6. Rabbit in wine with tomatoes

2 kg rabbit carcass;

black pepper and salt;

a glass of dry white wine;

1. Cut the rabbit carcass into pieces, wash and dry on a towel.

2. Wash the tomatoes and cut into wedges. Crush the garlic cloves without peeling with a knife.

3. In a skillet, fry the rabbit until golden brown on both sides. Then pour in the wine and add a sprig of rosemary, garlic and tomatoes. Simmer for about ten minutes without covering. Then cover and simmer over moderate heat for another ten minutes.

4. Preheat the oven to 180 C. Transfer the meat, sauce and vegetables to a fireproof dish. Cover it with foil and bake it in the oven for a quarter of an hour. Transfer the cooked rabbit meat to a plate and top with the sauce. Serve with a vegetable side dish.

How to cook a rabbit to make the meat tender - tips and tricks

Use only fresh, un-frozen rabbit meat for cooking. Such meat will always turn out juicy and soft.

To make the meat soft, be sure to soak the rabbit in water or marinate.

If you decide to cook the whole rabbit, do it up the sleeve for juicy and soft meat.

Simmer the rabbit only over low heat.