Rabbit in a multivariate

Rabbit meat is one of the most healthy and dietary. Among other things, it has a delicate and exquisite taste that will appeal to everyone. Such dishes cooked in a slow cooker do not give you a lot of trouble, but they are surprisingly juicy and tender. There are many recipes for cooking rabbit, but in sour cream it turns out the most delicious.

How to cook a rabbit in a slow cooker?

How to cook a rabbit in a slow cooker?

Composition:

  1. Rabbit meat - 1 kg
  2. Onions - 3 pcs.
  3. Carrots - 2 pcs.
  4. Sour cream - ½ tbsp.
  5. Grainy mustard - 2 tbsp.
  6. Salt and pepper to taste
  7. Butter

Cooking:

  • Wash the carcass rabbit in running water and chop into portions.
  • Grease the bottom of the multicooker bowl with butter and fry the rabbit pieces until half cooked.
  • Peel the onions and carrots. Carrots cut into thin blocks, onions - half rings.
  • Put onions and carrots to the rabbit, add 160 ml of water. Close the multicooker with a lid, set the mode "Quenching" for 30 minutes.
  • While the rabbit is cooking, mix the sour cream with mustard, salt and pepper. Instead of mustard you can take spicy herbs.
  • Open the multicooker lid, grease the rabbit with sour cream mixture. Close the lid, set the Quenching mode again and cook for 30 minutes.
  • Serve the finished rabbit hot. Rice, mashed potatoes or buckwheat will suit as a side dish.

Braised rabbit: tender meat in sour cream sauce

Braised rabbit in a slow cooker

Composition:

  1. Rabbit carcass - 1.5 kg
  2. Sour cream - 500 g
  3. Carrots - 2 pcs.
  4. Onions - 1 pc.
  5. Garlic - 4 cloves
  6. Herbs (basil, thyme, oregano) - to taste
  7. Salt and pepper to taste
  8. Whey - 500 ml
  9. Bay leaf - 3 pcs.
  10. Cumin - to taste
  11. Butter
  12. Vegetable oil

Cooking:

  • Rinse the rabbit carcass, cut it into portions and marinate in whey overnight.
  • Put marinated meat on a paper towel, dry it. Pour vegetable oil into the multicooker bowl, fry the rabbit pieces to add color.
  • Onions, garlic, carrot clean. Cut the carrots into thin strips or grate on a coarse grater. Onion cut into half rings.
  • Passe the vegetables in butter until the onions are transparent.
  • Place passaged vegetables on top of rabbit meat, salt, sprinkle with ground cumin, add bay leaf.
  • Heat the sour cream in a water bath to a liquid state, pour the rabbit. Sprinkle with herbs, add finely chopped garlic.
  • Close the multicooker lid, set the mode "Quenching" for 40 minutes.
  • Braised rabbit in sour cream is ready. Serve it with a vegetable salad or garnish of pasta.

Dishes from the rabbit in the slow cooker: cooking recipes

Rabbit with potatoes

Rabbit with potatoes in a slow cooker

Composition:

  1. Rabbit carcass - 1 kg
  2. Sour cream - 300 g
  3. Potatoes - 7 pcs.
  4. Greens to taste
  5. Salt and pepper to taste
  6. Herbs (rosemary, thyme, basil and oregano) - to taste

Cooking:

  • Rinse the rabbit carcass, divide it into portions. Fill the meat with cold water and leave to soak for 2 hours. If the rabbit is frozen, add a little vinegar to the water so that there is no unpleasant smell.
  • Then, remove the soaked pieces, pat dry with a towel and put the multicooker in the bowl with the 1st layer tightly.
  • In a separate bowl, mix the sour cream, add a little water, herbs, salt and pepper. Mix well.
  • Chop the greens finely. Pour the pieces of rabbit with sour cream sauce, sprinkle with chopped greens. Close the multicooker with a lid, set the "Baking" mode for 30 minutes.
  • While the rabbit is cooking, clean the potatoes, cut them into strips and cover with cold water. When the rabbit pieces are slightly extinguished in sour cream, remove the bowl and add the meat to the potatoes. Again, send the bowl to the slow cooker and set the "Pilaf" mode to 1 hour.
  • Fried rabbit in a slow cooker under a sour-cream sauce with potatoes turns out to be very tender and rosy.

Rabbit in wine - a delicious dish

Rabbit in wine in a slow cooker

Composition:

  1. Rabbit carcass - 1 kg
  2. Dry red wine - 50 ml
  3. Sour cream - 200 g
  4. Garlic - 3 cloves
  5. Bay leaf - 3 pcs.
  6. Greens to taste
  7. Spicy herbs - to taste
  8. Peppers and salt - to taste
  9. Vegetable oil

Cooking:

  • Wash the rabbit’s carcass, dry it and divide it into portions. Rub each piece with salt, herbs and garlic.
  • Place in a bowl, add wine, vegetable oil, peppercorns and bay leaf. Leave the meat to marinate for 3 to 4 hours.
  • Grease the crock-pot with vegetable oil, place the pickled rabbit pieces. Fry on both sides.
  • After frying, fill the rabbit with sour cream, mix and select the mode "Quenching". Cook a rabbit for 1 hour.
  • 10 minutes before the end, you can check the readiness of the meat. If ready, add chopped green onions and herbs to the dish.

Rabbit meat is an easily digestible and healthy delicacy. It is recommended to give to children after six months as a training for meat dishes. Sometimes, a rabbit has a peculiar smell that can be disposed of by soaking it for several hours in cold water with vinegar. It is easy to cook such meat in a slow cooker. Porridge, mashed potatoes, fresh and marinated vegetables are ideal as a side dish.

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