Bunny dishes, Stew

Bunny dishes, Stew

Recipes for main courses → Stew

Bunny dishes

I suggest you familiarize yourself with a cool recipe for making a bunny in a cauldron, with vegetables and tomato juice. This dish is dietary and healthy. The bunny prepared according to this recipe comes out very tasty and affectionate. It just melts in your mouth! Be sure to try!

Bunny stew with potatoes is perfect for a homemade dinner.

Tender meat with an unusual sauce =)) I found this cooking option and am extremely glad that my piggy bank has been replenished with this excellent recipe for a dish of bunny with snow-white mushrooms. Prepare yourself, you won’t regret it! Bon appetit!

Delicious bunny with potatoes!

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Bunny stew

For bunny stew, both the whole carcass and the legs separately are suitable. It all depends on the recipe and your preferences. Most recipes for bunny stew are found in Mediterranean cuisine, where rabbit meat is cooked with reddish or white wine, tomatoes, olives, pine nuts, apples or grapes. In the finished stew, after stewing in the resulting juice, the rabbit meat comes out soft, even if at first the bunny for cooking was very trained. In northern countries, where hares are more often cooked than bunnies, they prefer to prepare a stew with the addition of wild mushrooms, herbs and cream.

Bunny with vegetables in soy sauce in the oven

bunny (fillet) – 400g; sweet pepper – 1-2 pcs.; zucchini – 1 pc.; eggplant – 1 pc. (average); onion – 1 pc.; garlic – 2 cloves; table vinegar (9%) – 15 ml; soy sauce – 60 ml; vegetable oil – 70 ml; salt - to taste; dark pepper (ground

Stewed rabbit with vegetables in tomato sauce

bunny or rabbit legs – 1kg; flour – 2 tbsp; salt - to taste; ground dark pepper - to taste; vegetable oil for frying; butter – 30g; onions – 2 pcs.; carrots – 1 pc.; rosemary – 1 sprig; bay leaf – 1 pc.; tomatoes (cons

Stewed rabbit in sour cream with vegetables

bunny or rabbit legs – 1.5 kg; flour – 4 tbsp; salt - to taste; ground dark pepper - to taste; vegetable oil for frying; butter – 30g; onions – 2 pcs.; carrots – 1 pc.; ground sweet paprika – 1 tsp; fresh thyme – 2 vetoes

Stewed rabbit in a cauldron

bunny – 1/2 carcass; vegetable oil – 1/2 cup; onion – 1 onion; carrots – 170g; salt – 1 tbsp; fresh dill – 1 bunch (small); bay leaf – 2 pcs.; dried basil - to taste; reddish hot pepper (ground) - to taste; cumin –

Bunny in snow-white wine in Portuguese

bunny – 1 carcass; olive oil; snow-white table wine – 1 bottle; onion – 1 pc.; green peas (frozen) – 200g; sweet bell pepper (reddish and greenish) – 2 pcs.; tomato – 1 pc.; rosemary – 1 sprig; cloves – 2-3 buds; oil

Bunny in red wine, Portuguese style

bunny (carcass) – 1 pc.; olive oil; onions - 2 huge onions; carrots – 2 pcs. (large); tomato (fresh or frozen) – 1 pc.; reddish grape wine – 1 bottle; garlic – 3-4 cloves; bay leaf – 1 pc.; rosemary – 1 sprig;

Bunny stew with nuts and wine

bunny – 1 pc.; walnuts – 300g; reddish onion – 2 pcs.; dry reddish wine – 2 glasses (500ml); vegetable oil for frying; olives, ground dark pepper, salt - to taste

section: Hare and bunny recipes

Stew “a la style Yugon”

pork neck, onions, carrots, herbs, salt, pepper, thyme, wine (reddish), flour, blood ( the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and postcellular structures: erythrocytes and platelets) (bunny or bird).

section: Cuisine of Lyonne (France)

Bunny stew with onions

hare, salt, pepper, flour, olive oil, onion, tomato, garlic, bay leaf, pepper (grains), cloves, cinnamon (stick), orange juice, parsley (chopped).

Section: Hare and Bunny Recipes, Stew

Spicy bunny stew

hare, olive oil (for frying), shallots, garlic, cinnamon, cloves, salt, black pepper, wine vinegar, tomatoes (chopped), Cinzano wine, sherry wine - 200 ml, water (drinking), cilantro or parsley ( for serving).

section: Stew, Hare and Bunny Recipes

Bunny stew with vegetables

hare, rosemary (dry), bay leaf, vegetable broth, potatoes (large), carrots, onions, broccoli (small fork), cauliflower, vegetable oil (for frying), spices, salt, pepper.

Vegetable stew with bunny fillet

hare (fillet), celery (root), carrots, vegetable oil, eggplant, zucchini, potatoes, broth or water, salt, dark pepper, sour cream, flour, leeks, herbs.

Stew of zucchini, green peas and tomatoes with bunny liver

bunny liver, carrots, tomato, zucchini, green onion, parsley, green peas (fresh), salt, dark pepper, seasoning.

Bunny stew in snow-white wine

hare, lemon (zest), thyme, marjoram, garlic (in marinade and stew), olive oil (in marinade and stew), butter, rosemary, dry white wine, potatoes, carrots, onions, white cabbage, greens , tomato paste, salt.

Bunny stew

bunny, butter, potatoes, carrots, onions, vegetable oil, ketchup, water (boiling water), dark pepper (ground), salt, herbs.

Bunny stew with mushrooms and eggplants

hare (fillet), mushrooms, onions, vegetable oil (for frying), eggplant, garlic, spices, salt, sour cream, apple cider vinegar, rosemary (dried).

Regular bunny stew with potatoes

hare (meat on the bone), butter, potatoes, onions, carrots, parsley (root), pepper, salt, dill (greens).

Stew of bunny legs with bell pepper and herbs

bunny (legs), mineral water, lemon (juice), sweet pepper (greenish), carrots (large), garlic, parsley, olive oil, flour, butter, tomato paste, salt, pepper (ground).

Bunny stew with tomatoes

hare (carcass), vegetable oil, carrots, onions, parsley, flour, tomatoes (fresh), vegetable broth, potatoes, cloves, bay leaf, pepper, salt, herbs.

Bunny stew with leeks, green beans in snow-white wine

hare (carcass), salt, pepper (ground), vegetable oil, butter, dry snow-white wine, thyme, garlic, bay leaf, green beans, potatoes, carrots, onions (reddish), leeks.

Maltese bunny stew

tomato, garlic, thyme (sprig), parsley, tomato paste, hare (carcass with giblets), flour, salt, a mixture of 4 peppers, olive oil, carrots, potatoes, onions, dry white wine, green peas, bay leaf, chicken bouillon.

Bunny stew with pasta and cheese

hare (legs), salt, spices, flour, olive oil, carrots, celery (stems), leeks, garlic, tomato paste, thyme, bay leaf, cherry tomatoes, butter, hard cheese (grated), parsley (greens) ), pasta.

Bunny stew with tomatoes and sweet peppers in Spanish

tomatoes, bell peppers, herbs, garlic, butter, hare, onions, flour, dry white wine or sour cream, rice, salt, black pepper (ground), parsley (greens).

Bunny stew with mushrooms in red wine

hare (meat), vegetable oil, bacon, champignons (small), onion (small), celery (trunk), carrots, tomatoes, flour, beef broth, reddish wine, soy sauce, mustard, salt, black pepper (ground) , butter, gris.

Bunny stew with mushrooms and snow-white wine

snow-white mushrooms (dry), hare, vegetable oil, garlic, onion (large), tomatoes (cut, in their juice), dry snow-white wine, pepper mixture with coriander, horseradish (dried), champignons, rosemary (sprig), thyme (twig), olive.

Bunny stew in a slow cooker

hare (carcass), carrots, onions (large), sour cream, garlic, dark pepper (ground), spices, salt, herbs, vegetable oil (for frying).

Bunny stew

Of all the dishes made with meat stewed in sauce, my favorite is the bunny stew. Usually, we prepare it in the autumn or winter. At the moment, you can often find rabbit meat tenderloin on sale - already cut carcasses. It's very convenient, and you can cook stews whenever you want. Especially the savory stewed rabbit meat with the freshest vegetables that make up the sauce.

The highlight of the stew consists of preparatory frying of the rabbit meat, which is then stewed in the sauce. The sauce consists of crushed juicy vegetables - tomatoes, onions, sweet peppers, etc. No other liquid is added to the dish. The sauce uses spices, even in greater quantities than usual. This provides an intense smell and a pleasant, special taste. This technique is used when preparing a bunny in sour cream.

It is important that the pieces of rabbit meat are fried beforehand until a slight brown color appears. This will keep the pieces of meat intact. It is better to simmer meat without water and over low heat. Bunny meat is very tender; when cooked, it can spread. This will not spoil the taste of the dish, although the appearance, when there are large pieces of meat in the sauce on the plate, is much more pleasant.

The vegetables with which the meat is stewed should be chosen juicy and seasonal. Ripe tomatoes, sweet bell peppers, onions - when using them, it is possible to do without adding additional water. Pieces of meat will simmer in a vegetable consistency, which, combined with meat juice, will become a beautiful sauce. If desired, if necessary, you can add a little dry snow-white wine to the sauce - this will expand the palette of taste of the dish.

What is the best meat to buy for bunny stew?

It is possible to prepare a dish from a cut up bunny carcass, but the pieces come out different and with different amounts of meat - awkward for portion serving. The cut in the form of a set of legs with the bone sticking out is perfect; they are almost always on sale.

It is important that all ingredients simmer over low heat, then the tastes and smells will combine into a single whole. The amount of onions and other vegetables can be significantly increased. This will make the dish closer to the Bulgarian versions of various stews, or the Hungarian pörkölt. You can add carrots to the sauce - large or finely chopped. The sauce with sweet paprika is very tasty. You can serve the dish on its own or add a side dish to it - mashed potatoes or boiled rice. Although for my taste, if there is a lot of sauce, fresh bread is enough.

Ingredients for bunny stew

• Bunny (leg) 1 kg
• Onions 3-4 pcs.
• Sweet pepper 2-3 pcs
• Garlic 2-3 cloves
• Ripe tomatoes 5-6 pcs.
• Butter 50 g
• Olive oil 2 tbsp. l.
• Salt, dark pepper, sweet paprika, herbes de Provence spices

How to cook bunny stew

1. If you are going to cook a bunny stew using a whole carcass, you need to chop it into portions beforehand. Often, bunny meat can have a specific smell. It is worth soaking it in water acidified with vinegar for several hours. Frozen rabbit meat needs to be thawed in the refrigerator, then it will not leak. Wash the pieces of meat and remove any remaining fat, fluff, etc.

Bunny meat prepared for stewing

Vegetables for sauce

Fry meat in a consistency of butter and olive oil

Add onion, then spices and garlic

Add crushed tomatoes and sweet peppers

Simmer the bunny over low heat until cooked through

Bunny stew with potatoes: recipes

Bunny meat is a dietary product containing less fat compared to other types of meat. But they unfairly forget about it, giving preference to chicken or turkey. Rabbit meat is in no way inferior to poultry meat; it is easily digestible and contains many necessary substances. In addition, it has a delicate texture, soft, tasty, and lacks a specific aroma.

The bunny is boiled, stewed, baked in the oven, and used as an ingredient in snacks. But in particular, bunny stew with potatoes is often prepared. There are many recipes for such a dish: with vegetables, in cream sauce, with mushrooms, with sour cream and others.

With mushrooms in creamy sauce

1. Cut the bunny carcass, cut into portions, remove films and fat, and wash.
2. Place the frying pan on the stove, add oil and heat.
3. Place pieces of rabbit meat on it, salt and sprinkle with pepper. If desired, add spices created for bunny or meat.
4. Fry the pieces on both sides over moderate heat until golden brown (approximately 5 minutes on each side).
5. Peel the potatoes, cut them at your discretion: into bars, strips, cubes.
6. Cut the onion into halves or quarters of rings.
7. Cut the fresh champignons into pieces the same size as potatoes.
8. Place the ingredients in a saucepan in the following order: bunny meat, onions, mushrooms, potatoes, salt and spices. Pour in water and place on the stove. When it boils, reduce the heat and simmer under the lid (not tightly closed) over low heat for about half an hour.
9. Pour in the cream and keep on low heat, without bringing to a boil, for 5 minutes.

Serve ready-made bunny stew with potatoes, mushrooms and creamy sauce with vegetables and herbs.

With vegetables

The process of making bunny stew with potatoes and vegetables:

1. Heat the oven to 180 degrees.
2. Cut the bunny into pieces, wash, rub with salt, pepper and roll in flour.
3. Peel the onion and cut each onion in half.
4. Wash the carrots, peel them, cut them in half lengthwise, then crosswise into halves of circles.
5. Cut the garlic into thin slices.
6. Pour olive oil into a saucepan and add bunny meat. Fry until golden brown.
7. Place garlic and onion in a saucepan and fry lightly.
8. Transfer the garlic, onion and meat to a separate bowl or dish.
9. Pour dry wine into the saucepan where the bunny was, and after boiling, cook for three minutes.
10. Add carrots, canned tomatoes, rosemary, tomato paste and pour in the broth.
11. Peel and wash the potatoes, cut into bars, add boiling water and cook for 5 minutes, then drain the water.
12. Mix the contents of the saucepan, add rabbit meat, garlic and onion. Cook until boiling, then add salt and sugar, put the potatoes in a saucepan with the rabbit, add butter, salt and pepper to taste, cover and place in a preheated oven for an hour.
13. After an hour, remove the lid and continue cooking for about another hour without the lid.

With sour cream

Making bunny stew with potatoes and sour cream:

1. Wash and peel the vegetables.
2. Cut celery root and carrots into strips, potatoes, zucchini and eggplant into bars, onions into half rings.
3. Place the onion, carrots and celery in a frying pan heated with oil and sauté until slightly golden brown.
4. Boil the potatoes until half cooked.
5. Cut the rabbit meat into cubes and fry.
6. Put carrots, celery, onions and meat in a saucepan, add zucchini, eggplant, potatoes, pour in water (broth), add salt, pepper, cover and simmer over low heat.
7. Mix sour cream and flour until the mixture is homogeneous and without lumps. Add a little water to the mixture, stir and pour into a saucepan. Mix everything again and simmer until done.
8. At the end of cooking, add greens.

In a slow cooker

Bunny stew with potatoes is prepared very quickly in a slow cooker in the “Baking” mode. In addition, you will need only a few ingredients:

Making bunny stew with potatoes:

1. Cut the bunny meat into pieces, put it in the slow cooker and turn on the “Baking” mode for 1 hour.
2. After half an hour, add finely chopped onion and grated carrots to the meat and cook for another 30 minutes.
3. Mix sour cream with salt and pepper.
4. After the multicooker signals that meat and vegetables are ready, add sour cream to the bowl and cook in the “Stew” mode for another 15 minutes.
5. Cut the potatoes into cubes and steam them separately in a slow cooker.

Combine the potatoes with the rest of the ingredients and serve in a deep bowl with fresh herbs.

Adviсe

To make the bunny and potato stew tastier, you need to add aromatic herbs and herbs, for example, rosemary, thyme, dill, basil, tarragon and others. They will give the dish smell and freshness.

Before making the stew, rabbit meat can be soaked in cream or milk for several hours. The meat will be more tender and softer.

You can add dried fruits or nuts to this dish. These products are perfectly suitable, but they definitely need to be crushed.

Conclusion

Bunny stew with potatoes is easy to prepare even with the smallest set of ingredients. If desired, you can include vegetables, herbs, beans, herbs, corn, dried fruits, wine, cream, etc. in the recipe.