Stewed rabbit

A selection of stewed bunny recipes with step-by-step photos and instructions. We will tell you and show you how to stew a bunny in a tasty, simple and healthy way!

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Stewed bunny recipes

Ingredients

Onions – 2 pcs.

Sour cream – 150 ml.

Apples (Antonovka) – 2 pcs.

Bay leaf – 2 pcs.

Coriander – 2 tbsp. l.

Ground dark pepper - to taste

Vegetable oil – 50 ml.

Ingredients

Onions – 1-2 pcs.

Green beans – 150 gr

Vegetable oil – 1 tbsp.

Sour cream – 150 ml

Mustard beans – 2 tbsp.

Ground pepper – 0.3 tsp.

Greens - before serving

Ingredients

Rabbit (carcass) – 2 kg

Potatoes – 6-7 pcs.

Mushrooms – 350 gr

Onions – 2 pcs.

Cream (10%) – 200 ml

Vegetable oil – 1 tbsp.

Ingredients

Onions – 1-2 pcs.

Potatoes – 700-800 g

Tomato paste – 2 tbsp.

Butter – 50 g

Water – 3-4 glasses

Dry adjika – 1 tsp.

Rosemary - to taste

Mixed peppers - to taste

Seasoning for potatoes - to taste

Ingredients

Domestic rabbit – 400 g

Onions – 1 pc.

Walnuts – 0.5 cups

Sour cream 21% – 1 tbsp.

Dark ground pepper – 1 pinch

Ground sweet paprika – 0.5 tsp.

Olive oil – 40 ml

Ground cinnamon – 1 pinch

Ingredients

Rabbit – 1 piece / about 1 kg

Tomato juice – 1 glass

Reddish wine – 0.5 cups

Olive oil – 50 ml

Garlic – 1-2 cloves

Hot spices - to taste

Herbs and spices - to taste

Salt – 2 pinches

Ingredients

Potatoes – 4-5 pcs.

Sour cream – 1 glass

Salt, pepper - to taste

Basil - to taste

Sunflower oil - for frying

Ingredients

Black beer – 660 ml

Vegetable oil – 4 tbsp.

Ground dark pepper - to taste

Thyme - to taste

Sugar - to taste

Ingredients

Potatoes – 500 g

Sweet pepper – 1 pc.

Garlic – 2-3 cloves

Bay leaf – 2 pcs.

Spices - to taste

Ingredients

Butter – 50 g

OR ready-made light broth – 250 ml

Heavy cream – 150 ml

Champignons – 150 g

Green peas – 50 g

Lemon juice – 1 tsp.

Yellowish egg – 1 pc.

Salt, pepper - to taste

Ingredients

Rabbit – 1.5 kilograms;

Dry snow-white wine – 200 ml;

Champignons – 250 gr;

Butter – 70 g;

Cream – 100 ml;

Onion – 1 piece;

Flour – 1.5 tablespoons;

Ground black pepper - to taste;

Olives – 10 pieces;

Garlic – 3 cloves;

Parsley – 15 g;

Mixture of dry French herbs – 1 teaspoon.

Ingredients

Onions – 1-2 pcs.

Bell pepper – 1 pc.

Garlic – 2 cloves

Tomato paste – 2 tbsp.

Vegetable oil – 2 tbsp.

Butter – 25 g

Salt, pepper - to taste

Parsley - to taste

Ingredients

Rabbit (back) – 750 g

Onion – 200 g

Dried fruits – 120 g

Dry snow-white wine – 250 ml

Wheat flour – 100 g

Salt, pepper - to taste

Ingredients

Rabbit fillet – 700 g

Prunes – 100 g

Salt and spices - to taste

Onions – 1 pc.

Refined vegetable oil – 50 ml

Acetic acid – 0.5 tsp.

Ingredients

Cream 30% fat – 800 ml

Butter – 40 g

Garlic – 1/2 head

Ground dark pepper – 1 pinch

Ingredients

Potatoes – 800 g

Onions – 1 pc.

Vegetable oil – 50 ml

Garlic – 1 clove

Ground black pepper - to taste

Ingredients

Rabbit – 500-600 g

Mayonnaise – 2-3 tbsp.

Salt – 3 pinches

Bay leaf – 2 pcs.

Greens - to taste

Vegetable oil – 30 ml

Ingredients

Rabbit – 500 gr

Pepper - to taste

Bay leaf – 2 pcs.

Water – 1/4 cup

Ingredients

Onions – 1 pc. (big)

Rose wine – 200 ml

Wheat flour – 80 g

Butter – 120 g

Green onion – 2 stalks (6-8 g)

Salt and pepper to taste

Dried thyme – 3 pinches

Garlic – 2 cloves

Bay leaf – 2-3 pcs.

Ingredients

Bunny meat – 0.5 kg

Onions – 1 pc.

Bell pepper – 1 pc.

Black peppercorns – 4 pcs.

Parsley – 3 sprigs

Vegetable oil – 2 tbsp.

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Stewed bunny - the best recipes for amazing bunny dishes for every taste!

Rabbit stewed in broth, wine or dairy products is a classic of French cuisine, which over time gained popularity outside its homeland, spreading to those parts of Europe where hunting long-eared animals was part of the industry. A similar development makes it possible to perfectly cook dry meat from both wild and farmed animals, making it juicy.

Rabbit stewed in the oven

Slow simmering in the oven at not very high temperatures allows you to break down the protein of meat fibers very well. This is precisely why, after spending quite some time in the cauldron, the stewed hare simply leaves the bone, melts in your mouth and is saturated with the smells of all the additions with which you season it.

Ingredients:

gutted carcasses - 2 pcs.;
dry mustard - 2 teaspoons;
flour - 20 g;
olive oil - 15 ml;
onions - 170 g;
celery stems - 2 pcs.;
thyme sprigs - 2 pcs.;
broth (chicken or beef) - 1.2 l.

Rabbit stewed in cream

Taking into account the fact that cream is a product that is incredibly popular in the homeland of the recipe - in France, the Germans were the first to start simmering it in game. This variation is no exception: stewed hare with prunes on a milk base turns out even more tender due to its extreme fat content.

Ingredients:

dressed carcasses - 2 pcs.;
butter - 40 g;
flour - 2 tbsp. spoons;
water - 250 ml;
onions - 1 pc.;
a handful of prunes;
zest of 1 lemon;
laurel leaves - 3 pcs.;
capers - 2 tbsp. spoons;
lemon juice - 40 ml;
cream - 200 ml.

Manufacturing

After poaching the onion half rings, add pieces of prunes and meat dredged in flour and salt.
As soon as the ingredients change their color to golden, add the other ingredients from the list and fill everything with liquid.
Simmer the dish at 180 degrees for one and a half to two hours, until the flesh begins to leave the bone.

Rabbit stewed in tomato sauce

Being the main gastronomic rivals of the French, the Italians could not pass up such a delicacy. Stewed bunnies began to be intensively prepared in Sicily, using a mixture of tomatoes, herbs, olives and broth in the base.

Ingredients:

bunny - 2 pcs.;
garlic - 4 cloves;
olive oil - 45 ml;
carrots - 200 g;
celery stem - 1 pc.;
onions - 150 g;
sprigs of rosemary and thyme - 3 pcs.;
water - 450 ml;
tomatoes in their juice - 400 g;
olives - 100 g.

Manufacturing

Before preparing the stewed bunny, cut it into pieces at the joints. Season and fry them until browned.
Add diced vegetables and fragrant herbs to the pulp, add water and randomly chopped olives.
Stewed rabbit is cooked at 170 degrees for two hours.

Stewed rabbit with vegetables

A beautiful way to saturate a dish with flavor is to add another French invention to it - a bouquet garni. It can be collected from any fresh herbs: thyme, bay, rosemary, parsley roots and the rest, and put in dishes that take a long time to cook slowly.

Ingredients:

bunny - 1 pc.;
onion - 250 g;
young carrots - 250 g;
juniper berries - 4 pcs.;
potatoes - 400 g;
tomatoes - 400 g;
greenish green beans - 200 g;
bouquet garni - 1 pc.

Manufacturing

Before preparing the stewed bunny, cut it into portions.
Simmer coarsely chopped vegetables in hot oil and add meat to them. Add beans, tomatoes, herbs, juniper and add water to cover.
After baking, leave the roasting pan in the oven at 190 degrees, the stewed bunny with carrots and onions will be ready in 40 minutes.

Rabbit stewed in wine

Game is primarily the food of hunters, who are known for their open-minded approach to cooking. Such food is rich in flavors, but retains a simple recipe and is based on basic combinations of goods. Stewed rabbit, the recipe for which is described below, correctly outlines this principle.

Ingredients:

dried white mushrooms - 30 g;
garlic - 2 heads;
mixture of new forest mushrooms - 750 g;
bunny - 1 pc.;
chicken broth - 600 ml.

Manufacturing

Soak the mushrooms ahead of time and reserve all the liquid.
Coarsely chop the fresh mushrooms and brown them with pieces of game. Place the garlic heads cut in half and pour in the liquid.
A savory stewed bunny should be cooked at 170 degrees for an hour and a half.

Stewed rabbit in a slow cooker

If you have a multicooker at your disposal, then it can completely replace long-term simmering in the oven and free you from the hassle of monitoring the cooking process and washing used dishes. A minimum of manipulation and a nutritious dish will be on the plate.

Ingredients:

cut up bunny - 1 pc.;
mushrooms - 350 g;
onions - 150 g;
garlic - 2 cloves;
a handful of pine nuts;
mustard seeds - 1 teaspoon;
butter - 60 g;
sour cream - 200 g;
olive oil - 20 ml;
snow white wine - 350 ml;
laurel leaves - 3 pcs.;
starch - 1 teaspoon.

Manufacturing

Sauté vegetables and mushrooms directly in the bowl, add the pulp to them and pour in the wine. Sprinkle with starch and stir.
Pour in about half a liter of water, mustard and sour cream. Rabbit stewed in sour cream with mushrooms is prepared in the “Soup” mode until the signal. Serve with pine nuts.

Rabbit stewed in milk

A popular method to make dietary meat juicier and softer is to simmer it in full-fat milk. At the end, you will get not only juicy pulp just coming off the bone, but also a thick gravy for it, which can be served separately or immediately poured over a dish with a side dish.

Ingredients:

cut carcass - 1 pc.;
bacon - 4 slices;
shallot - 300 g;
water - 60 ml;
Dijon mustard - 60 g;
milk - 150 ml;
a handful of fresh parsley.

Manufacturing

After rendering the bacon fat in the Bake, use it to sauté the shallots. Add game pieces to the roast and let them brown.
Pour water into the bowl, add mustard and simmer on “Soup” until the signal. Rabbit stewed in milk in a slow cooker, served with chopped parsley.

Stewed rabbit with potatoes in a cauldron

A cool camping recipe that can feed a giant company to its fullest, deliciously and without any hassles. Potatoes and the freshest game will be perfectly cooked on coals if you choose the right cauldron: large enough and thick-walled to retain and distribute heat evenly.

Ingredients:

bunny - 1 pc.;
garlic - 3 cloves;
leek (snow-white part) - 3 pcs.;
bacon - 40 g;
laurel leaves - 2 pcs.;
water - 2 l;
sprigs of parsley, thyme - 8 pcs.;
potatoes - 1.2 kg.

Manufacturing

Together, quickly fry the leek rings, bacon, garlic and pieces of game until the outermost ones are set.
Add laurel, herbs and large potato cubes. Fill everything with water and season.
Stewed rabbit with potatoes simmers under the lid for at least an hour and a half or until it begins to fall off the bone.

Stewed bunny: the best recipes

Content:

1 Personality of bunny stew
2 Rabbit stewed in milk, with parsley and onions
3 Rabbit stewed in milk, with mushrooms, carrots and onions
4 Rabbit stewed in beer with spices
5 Rabbit stewed in sour cream and chicken broth, with herbs
6 Rabbit stewed in broth and snow-white wine, with mushrooms, tomatoes and beans
7 Rabbit stewed in reddish wine with garlic
8 Rabbit stewed in champagne and sour cream, recipe step by step
9 Video recipe – braised rabbit with rosemary and olives

Rabbit meat has always been valued in cooking, as the meat is dietary, tender and very tasty, especially if you can cook it perfectly. In this ability to cook, perhaps, lies the mystery of the fact that with all the love for rabbit meat, it is cooked even less often than, for example, chicken.

Naturally, one cannot discount the fact that chicken meat is even more widespread than rabbit meat, and it costs much less. Nevertheless, we cook chicken for any day, and buy a bunny for the holiday. And this is obligatory, in the sense that it must be prepared with dignity, so as not to spoil the beautiful meat, so that it is tender and savory, and the dish itself looks appetizing and impressive.

There are many delicious recipes that carefully describe how to properly stew a bunny . This business has its own individuality, its own secrets and subtleties. For example, few housewives soak the bunny in cool water for 2 hours before starting to cook . But by the way, it’s useful to create it.

↑ Personality of Bunny Braising

1. Before working with a bunny carcass, or even better, before purchasing it, you should pay attention to the color of the meat. If it is pink and light, then the bunny is young, and if it is darker, dark pink, then the bunny is over 5 years old. It is better to soak such a carcass not just in clean water, but you need to add vinegar to it. You can completely create a marinade and put the bunny in it for the same 2 hours. Young meat is soaked in water, or milk, or whey.

2. We do not start stewing the soaked carcass right away, but we cut it up and fry it in oil, so that later the meat does not seem dry.

3. You can stew the bunny in broth, sour cream, wine, or in a specially prepared sauce. It is better to keep the fire small so as not to disturb the delicate structure of the rabbit meat. Extinguishing time is 45-60 minutes.

4. The spices used when stewing the bunny are garlic, bay leaf, rosemary, black pepper, cloves, and herbs – basil, dill and parsley.

Now let's move on to the recipes specifically.

↑ Rabbit stewed in milk, with parsley and onions

– onions, 3 pcs.

– chopped parsley, 2 tbsp

1. Cut the carcass into portions, rub with salt and place in a hot oven so that the pieces get a golden brown surface.

2. Cut the onion smaller, put it on the bunny pieces, then pour it with bubbling milk, salt, and throw in the peppercorns.

3. Stew the bunny and serve in the same sauce in which the stew was carried out.

↑ Rabbit stewed in milk, with mushrooms, carrots and onions

– champignons, 300 g

– onions, 1-2 pcs.

– bay leaf, 1-2 pcs.

– boiled rice, crumbly, as a side dish

1. Place the cut bunny meat, chopped into small pieces, into a thick-bottomed pan, add salt and sprinkle with ground pepper.

2. Cut the carrots into thin circles, cut the onion finely, and cut the mushrooms into quarters. Add all this to the bunny and fill it with milk. Throw in the peppercorns and other seasonings, check the salt and simmer on low heat.

3. Stew until the meat is ready, serve with boiled rice and the sauce in which the bunny was stewed.

↑ Rabbit stewed in beer with spices

– onion, 2 large onions

– cloves, 3-5 buds

1. Cut the bunny into pieces and fry in oil until browned. Peel the onions and carrots, cut them thinner: onions into rings, carrots into thin round slices.

2. Place the fried meat in a pan, put onion rings and carrot disks there, sprinkle with cinnamon and salt, throw in peppercorns, bay leaves, and clove buds.

3. Prepare the sauce: heat the broth to a boil, pour in beer and boil again. Pour this hot sauce over the meat with vegetables and spices and simmer on low heat.

4. Do not close the lid, simmer open for approximately 1-1½ hours, stirring. During this period of time, the liquid should evaporate almost completely, and the bunny should be fully cooked.

↑ Rabbit stewed in sour cream and chicken broth, with herbs

– chicken broth, ½ ml

– onion, 1 pc.

– garlic, 2 cloves

– butter, 3 tbsp

1. Cut the rabbit carcass into portions. Dilute a drop of vinegar with water and pour over the meat. We take enough water so that the meat hides in it. Leave in this state for 40-60 minutes.

2. When the time is right, drain the water and dry the meat. After this, fry it in a thick-bottomed frying pan in the consistency of butter and vegetable oil.

3. After cutting the onion into half rings, fry it separately. Peel the garlic and cut into thin slices.

4. Place the meat in a cauldron, season it with salt and pepper, sprinkle it with herbs, but not all at once, but in parts, layering them with garlic, fried onions and sour cream. Having put everything in the cauldron, fill the contents with broth and put the cauldron on the fire.

5. Simmer over low heat for 1-1½ hours

↑ Rabbit stewed in broth and snow-white wine, with mushrooms, tomatoes and beans

– bunny, 1 carcass (about 1½ kg)

– fresh mushrooms, ½ kg

– onions, 2 pcs.

– bay leaf, 1-2 pcs.

– garlic, 1 clove

– chopped greens, 1 tbsp

– meat broth, ½ l

– snow-white wine, 60 ml

– vegetable oil, 50 ml

– canned white beans, 1 can

1. We cut the bunny carcass, separate the meat from the bones at the dorsal part. Peel the tomatoes and cut them into cubes, as well as onions and garlic.

↑ Rabbit stewed in reddish wine with garlic

– dry reddish wine, ½ bottle

– bay leaf, 2 pcs.

1. Wash the bunny carcass with cool water, dry it and cut it into large pieces. Rub the pieces with pepper and salt and place in a clay dish. Fill with wine and leave overnight (that is, in the dark) .

2. Remove the rabbit meat from the marinade and dry it using cardboard towels. Take a deep frying pan, fry the garlic in oil first, and then the rabbit meat, until golden brown.

3. Add wine marinade, add bay leaf, cover the frying pan with a lid and reduce heat. Simmer the bunny until completely soft.

↑ Rabbit stewed in champagne and sour cream, recipe step by step

– champagne, 1 bottle

– butter, 150 g

– champignons, 50 g

– vegetable oil, 3 tbsp

1. We butcher the bunny carcasses and cut them into pieces. Season the pieces with salt and pepper, dust with flour and fry, mixing vegetable oil and butter in a frying pan. Turn the pieces so that they brown on all sides.

2. Chop the onion finely, champignons into halves, sprinkle them with lemon juice so that they remain snow-white. Fry the onions and mushrooms separately in a deep frying pan.

3. Add rabbit meat, parsley and bay leaf to the mushrooms and onions, pour over champagne and set to simmer, covering the frying pan with a lid.

4. After ½ hour, remove the meat, and after boiling it slightly, add sour cream to the sauce. After this, boil it by half more and remove from heat.

5. We begin to beat the sauce, and add the remaining butter, which has become soft during this period of time, evenly while whipping.

6. Heat the sauce again to a boil, even boil it, without ceasing to whisk, and turn off the heat. Pour the sauce over the still hot meat and serve.

This dish can be successfully prepared using an oven instead of a stove.

stew a bunny in, essentially, anything, for example, tomato juice and so on. You can also add a variety of additional ingredients to it. Here's a good example:

↑ Video recipe - stewed bunny with rosemary and olives

How to cook stewed bunny in sour cream - step-by-step recipe

Traditional recipe for making bunny with sour cream sauce.

Rabbit meat can be called one of the most necessary, hypoallergenic and tasty types of meat. And it's not difficult to prepare. The sauce in the dish is made on the basis of natural sour cream, which is also very beneficial for the body. In addition, fricassee, or stewed bunny in sour cream, can be made even by an inexperienced housewife if you follow the step-by-step recipe for making it.

Ingredients

Step by step recipe

Video recipe

Useful tips

It is better to soak the bunny. This allows you to remove the corresponding fragrance, which not many people like. To make the meat softer and have absolutely no aroma, add 1 tbsp to the water. l. 9% table vinegar.
I only put salt, dark ground pepper and bay leaf in the dish, but this is a matter of taste. You can use your favorite spices - for example, Provençal herbs go well with a bunny.
If you like meat with garlic, add it shortly before the end of stewing.
The French usually pour 150 ml of snow-white wine into the dish half an hour before the end of preparation and mix everything. This gives the bunny an unforgettable taste.
Serve rice or mashed potatoes as a side dish. In the Italian version - pasta with Parmesan. Russian buckwheat also mixes well with rabbit meat.

Other options

Rabbit in sour cream, stewed in a slow cooker

In a slow cooker, a similar dish is prepared quickly and deliciously. Using the Fry mode, fry the rabbit pieces for 15 minutes and remove them to a plate. In the same mode, fry the onions and carrots. Place the meat on top of the steamed vegetables. Pour in a mixture of sour cream, milk, water and set the program to Simmer for at least 1 hour.

Baked in the oven

In the oven, the bunny will be covered with a delicious golden brown crust. It will be especially tasty with potatoes. Grease a deep baking tray with oil, place coarsely chopped potatoes on it, lightly fried in a frying pan with onions and carrots. Carrots are healthier when combined with fats and proteins, and they also make the dish sweeter. Place the meat on top, pour in the sauce and bake for at least an hour at 170 degrees.

With prunes

Rabbit cooked with prunes acquires a pleasant sourness. It is necessary to marinate pieces of rabbit in snow-white wine with spices and onions for a day. Then remove from the refrigerator, fry the pieces in a frying pan, transfer to a saucepan, add the remaining marinade, sour cream, washed prunes and simmer until tender.

With mushrooms

Stewed bunny with mushrooms is considered a dietary food if you eat the dish without a languid carbohydrate side dish. Its calorie content is only 120 kcal. First of all, you need to fry the mushrooms in a mixture of vegetable oil and butter and set aside. In the frying pan given to us, fry the fillet or legs of the rabbit. Return the mushrooms to the meat, pour in the vegetable broth, add snow-white wine and simmer for an hour and a half over low heat. Here you can do without sour cream or use low-fat sour cream.

Conclusion

Tender stewed bunny in sour cream is an ideal dish for gourmets. It is perfect for a formal table. Serve your guests the freshest and stewed vegetables, ordinary salads, cheese, snow-white wine - and a wonderful evening is guaranteed for you.

We are very curious to know your thoughts on this recipe. If you understand how to cook rabbit meat even tastier, please tell us about it in the comments, and at the same time reveal the secret of how much time it will take. We will enjoy working on the products, cooking them together and tasting them!