Rabbit stew: recipes for hearty and dietary dishes. Rabbit stew Rabbit stew in wine

29.05.2022

46 cooking options for the rabbit stew recipe step by step with photos on the site

Ingredients (15)
Rabbit 1 piece
Rabbit liver 1 piece
Tagliatelle pasta 200 g
Onion 1 head
Carrot 1 piece
Celery stalk 1 piece
Garlic 1 clove
Red wine 200 ml
Tomato paste 2 tablespoons
Chicken broth 200 ml
Olive oil 2 tablespoons
Rosemary 2 stalks
Parsley 5 g
Salt to taste
Ground black pepper to taste
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gastronomy.ru

gastronome

Ingredients (8)
150 ml olive oil
1 prepared rabbit weighing about 1.5 kg
400 g shallots
250 g mashed tomato pulp
10 allspice peas
70 ml dry red wine
100 g onion
bay leaf (small)
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gastronomy.ru

gastronome

Ingredients (13)
carrots - 3 pcs
boiled potatoes
garlic - 2 cloves
0.5 cup dry white wine
2 stalks of leeks
500 g green beans
1 prepared rabbit carcass
vegetable oil - 1 tbsp.
2 sprigs fresh thyme
onion red
salt
bay leaf
butter - 1 tbsp. l.
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gastronomy.ru

gastronome

Ingredients (17)
tomatoes - 3 pcs. medium size
olive oil - 6 tbsp. l.
canned or frozen green peas - 1 cup
chicken broth - 1 l
tomato paste - 1 tbsp. l.
potatoes - 4 pcs. medium size
thyme - 4 sprigs
salt - 3 pinches
garlic - 6 cloves
flour - a handful
fresh chopped parsley - 1 small bunch
dry white wine - 1.25 cups
bay leaf - 2 pcs.
carrots - 3 pcs. medium size
medium rabbit with giblets - 1 pc.
onion - 2 onions
a mixture of 4 peppers - 1 pinch
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gastronomy.ru

gastronome

Ingredients (12)
rabbit - 1.2 kg
large onion - 3 pcs.
ripe large tomato - 3 pcs.
garlic - 2 cloves
dry red wine - 300 ml
red wine vinegar - 2 tbsp. l.
olive oil
bay leaf - 1-3 pcs.
cinnamon (stick) - 1 pc.
zira (seeds) - 1 tsp
salt
freshly ground black pepper
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gastronomy.ru

gastronome

Ingredients (21)
2 small prepared rabbits
8 small new potatoes
1 large celery root
8 small carrots
3 medium parsnip roots
8 small shallots
400 g small mushrooms
1-2 handfuls frozen green peas
1/2 cup dry white wine
1 tsp allspice peas
2 tbsp. l. butter
olive oil
salt
freshly ground black pepper
For dumplings: 1/2 cup large golden raisins
1 heaping glass of flour
1 small egg
5 st. l. low-fat sour cream
1/2 st. l. baking powder
1 pea allspice
1 pinch of salt
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Ingredients (14)

Rabbit 900 g (I have 5 legs)
bell pepper 2-3 pieces
onion 2-3 pcs
carrot 1 piece
stalk celery 3 pcs
vegetable oil 5-6 tbsp
draining oil 50 g
razmarin
chaman
dry adjika
red dry wine 100 g
vinegar
salt. pepper
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edimdoma.ru

Emily

Ingredients (16)
Rabbit meat - 0.5 kg
Bouillon - about 1 liter
Garlic - 1 clove
Carrot - 1 piece
1 small onion
Vegetable oil - 5-6 tbsp. spoons
Tomato paste - 1 tbsp. a spoon
Bay leaf - 3 pcs
Rosemary - dried
taste
Paprika - half a teaspoon
Wine - preferably white
200 ml
Salt
pepper to taste
Sugar - 1 teaspoon
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Ingredients (13)
2.5 tbsp olive oil
2 chopped onions
1 fennel bulb or 1 stalk celery, diced
3 minced garlic cloves
55 g pancetta (about 3 slices), finely chopped
1 tbsp juniper berries, crush
1 tbsp chopped fresh rosemary or 2 tsp. dry
340 g boneless rabbit meat, cut into large pieces, or 500 g minced parts of the carcass
250 ml red wine
400–450 ml chicken broth
3 tbsp tomato puree
340 g papardelle or other wide flat noodles
75 g grated parmesan cheese
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koolinar.ru

Irusik-88

Ingredients (14)
Rabbit 1pc (already cleaned)
Olive oil 4 tablespoons (for frying)
Echalot onion white part 5 pcs. (washed and chopped)
Garlic 4 cloves (peeled and finely chopped)
Cinnamon 1 stick.
Carnation 3 branches.
Salt 1 tbsp.
Black pepper 1 tsp
Wine vinegar 4cl.
Tomatoes 5 pcs. (washed, dried and cut into small pieces)
Wine CinZano extra dry 300 ml.
Wine SHERRY bristol cream 200 ml.
Drinking water 250 ml.
A little cilantro or parsley per cooked dish.
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koolinar.ru

valentino bontempi

Ingredients (19)
1 kg beef (neck)
2 carrots
1 celery stalk
2 onions
300 g fresh pasta (filled pasta dough)
2 garlic cloves
2 bay leaves
5-6 cloves
lemon peel
2-3 juniper berries
1.5 l red wine
herbs (thyme, rosemary)
1 ladle of tomato sauce
Parmesan
50 g flour
1 egg
30 g chopped hazelnuts
salt pepper
olive oil, butter
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koolinar.ru

zzzed

Ingredients (8)
800 g rabbit fillet
1 large carrot
2 medium onions
1 apple-sized celery root
10 medium potatoes
1 can of canned green peas
bunch of parsley and celery
1 tbsp vegetable oil
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povarenok.ru

TatyankaC

Ingredients (14)
Marjoram
Rosemary
Thyme
Butter - 2 tsp.
Olive oil - 5 tbsp. l.
Lemon - 0.5 pcs
Garlic - 5 pcs
Dry white wine - 600 ml
Carrot - 1 piece
White cabbage - 300 g
Potato - 500 g
Rabbit - 1 kg
Salt
Onion - 1 pc.

Rabbit meat is a dietary product that contains the least amount of 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, contains many useful substances. In addition, it has a delicate texture, soft, tasty, devoid of a specific smell.

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

With mushrooms in creamy sauce

What do you need:

rabbit carcass (2 kg);
two bulbs;
seven potato tubers;
300 g of mushrooms (champignons);
200 ml cream;
a tablespoon of vegetable oil;
ground pepper;
salt.

Cooking process:

Cut the carcass of the rabbit, cut into portions, free from films and fat, rinse.
Put the pan on the stove, pour in the oil and heat it up.
Put the rabbit pieces on it, salt and sprinkle with pepper. If desired, add spices intended for rabbit or meat.
Fry the pieces on both sides over moderate heat until golden brown (about five minutes on each side).
Peel the potatoes, cut at your discretion: bars, straws, cubes.
Onion cut into halves or quarters of rings.
Cut fresh champignons into pieces of the same size as potatoes.
Put the ingredients in a saucepan in the following order: rabbit meat, onion, mushrooms, potatoes, salt and spices. Pour in water and put on the stove. When it boils, reduce the heat and simmer under a lid (loosely closed) over low heat for about half an hour.
Pour in the cream and keep over low heat, without bringing to a boil, for five minutes.

Ready-made rabbit stew with potatoes, mushrooms and creamy gravy served with vegetables and herbs.

With vegetables

What do you need:

rabbit carcass;
two carrots;
six tubers of potatoes.
12 small onions;
three cloves of garlic;
three tablespoons of olive oil;
250 ml dry white wine;
two sprigs of rosemary;
two tablespoons of tomato paste;
400 g canned tomatoes in a tomato;
350 ml vegetable or chicken broth;
a tablespoon of butter;
half a bunch of parsley;
sugar;
ground black pepper;
salt;
flour for breading.

The process of cooking rabbit stew with potatoes and vegetables:

Preheat the oven to 180 degrees.
Cut the rabbit into pieces, wash, rub with salt, pepper and roll in flour.
Peel the onion and cut each onion in half.
Wash the carrots, peel, cut in half lengthwise, then across into halves of circles.
Cut the garlic into thin slices.
Pour olive oil into a saucepan and put rabbit meat. Fry until golden brown.
Place garlic and onion in a saucepan and sauté lightly.
Transfer the garlic, onion and meat to a separate bowl or dish.
Pour dry wine into the saucepan where the rabbit was, after boiling, cook for three minutes.
Put the carrots, canned tomatoes, rosemary, tomato paste and pour the broth.
Peel and wash the potatoes, cut into bars, pour boiling water and cook for five minutes, then drain the water.
Mix the contents of the saucepan, add the rabbit meat, garlic and onion. Boil until boiling, then add salt and sugar, put potatoes in a saucepan with rabbit, add butter, salt and pepper to taste, cover and put in a preheated oven for an hour.
After an hour, remove the lid and continue cooking for about an hour without a lid.

With sour cream

What do you need:

500 g rabbit fillet;
two zucchini;
one eggplant;
5 potato tubers;
a piece of celery root;
two bulbs;
two tablespoons of sour cream;
a tablespoon of flour;
greens;
glass of water;
ground black pepper;
salt.

Cooking rabbit stew with potatoes and sour cream:

Wash and clean vegetables.
Cut the celery root and carrots into strips, potatoes, zucchini and eggplant - into bars, onions - into half rings.
Put onions, carrots and celery in a frying pan heated with oil and sauté until slightly golden.
Boil potatoes until half cooked.
Dice rabbit meat and fry.
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.
Mix sour cream and flour so that the mass is homogeneous, without lumps. Add a little water to the mixture, mix and pour into a saucepan. Mix everything again and simmer until tender.
At the end of cooking, add greens.

In a slow cooker

A rabbit stew with potatoes is prepared very quickly in a multicooker in the “Baking” mode. In addition, the ingredients will need a little:

0.5 kg rabbit;
two tubers of potatoes;
one carrot;
one bulb;
100 g sour cream;
salt;
pepper.

Cooking rabbit stew with potatoes:

Cut the rabbit meat into pieces, put in a slow cooker and turn on the “Baking” mode for 1 hour.
After half an hour, add finely chopped onions, grated carrots to the meat and cook for another 30 minutes.
Mix sour cream with salt and pepper.
After the signal of the multicooker about cooking meat with vegetables, add sour cream to the bowl and cook in the "Stew" mode for another 15 minutes.
Cut the potatoes into cubes and cook separately in a slow cooker for a couple.

Combine the potatoes with the rest of the products and serve in a deep plate with fresh herbs.

To make the rabbit stew with potatoes tastier, you need to add fragrant herbs and herbs, for example, rosemary, thyme, dill, basil, tarragon and others. They will add flavor and freshness to the dish.

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

Dried fruits or nuts can be added to this dish. These products are ideal, but they must be crushed.

Conclusion

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

It's no secret that rabbit meat is a dietary meat. No matter how they cook it, they boil it, stew it, bake it, cook soups and make snacks. But the most popular dish is still considered rabbit stew. Even with minimal observance of the recipe, you simply will not be able to spoil this dish. Almost always, the stew turns out tender, juicy and fragrant. Gourmets will appreciate!

To prepare rabbit stew with potatoes, we need a rabbit carcass, and the accompanying products are potatoes, onions, mushrooms (champignons), cream, frying oil, salt and spices.

First, we cut the carcass, if you have it whole, or if there are already portioned pieces, we wash them, cut off excess pieces of films, fat, etc.

Grease a frying pan with oil and heat it up. Gently lay out the rabbit pieces tightly to each other. Salt and pepper. You can limit yourself to just freshly ground black pepper, or you can take your favorite spices for meat or specifically for rabbit meat.

Fry on both sides over medium heat until a fried golden crust appears (4-5 minutes each).

Prepare vegetables and mushrooms. Peel the potatoes, rinse and cut into cubes, circles or straws.

Peel the onion and cut into rings or halves if the vegetable is large.

Rinse fresh mushrooms thoroughly and cut into pieces similar in size to potatoes.

We put layers in a large saucepan - at the very bottom, pieces of rabbit, onion and mushrooms on top (this layer needs to be salted), and then potatoes (it also needs to be salted and spices added).

Fill the future rabbit stew with filtered water and put on fire. After boiling, simmer the stew over low heat for 30 minutes under a loosely covered lid.

After half an hour, pour a glass of low-fat cream into the stew. We do not bring to a boil, but simply warm it up for 5-7 minutes on a very low heat (which we do when we cook jelly).

Serve hot rabbit stew with potatoes. Pairs well with fresh herbs and vegetables.

Since there is a lot of gravy, it can be used for another side dish. This gravy will give a wonderful creamy flavor.

Enjoy your meal!

One of the most popular rabbit dishes is definitely the stew. Fragrant, tasty, appetizing, it usually does not stay on the table for a long time.

Rabbit meat is suitable for preparing many wonderful dishes, but stew is the gourmet's greatest love. With proper preparation of rabbit meat for stewing, this dish simply cannot fail to turn out tasty and fragrant, therefore, knowing the intricacies of cooking rabbit dishes, you can safely start cooking, even if you are doing it for the first time.

We will talk about five of the easiest and most delicious recipes for making rabbit stew.

RECIPE ONE: A SIMPLE RABBIT RAGU

You will need: 600g of rabbit meat on the bone and potatoes, 2 onions, 1-2 carrots, 2 tbsp. butter, parsley root, dill, pepper, salt.

How to make a simple rabbit stew. Cut the carcass into pieces and fry them in butter. Put the meat in a saucepan, and in the same pan fry the chopped vegetables - potatoes, carrots, onions and parsley root. Add vegetables to the pan to the rabbit, pepper and salt, simmer over medium heat for 30-40 minutes under the lid. Sprinkle with dill before serving.

RECIPE TWO: RAGBIT LEGS WITH PEPPER

You will need: 1 kg of rabbit legs, 500 ml of mineral water, 6-8 cloves of garlic, 30 g of butter, 1 sweet bell pepper (green), a bunch of parsley and large carrots, ½ lemon, 3-4 tbsp. olive oil, 1 tbsp. flour and tomato paste.

How to cook rabbit stew with pepper. Rinse the legs, pour in mineral water, pour in lemon juice, mix and let marinate for 1-2 hours. Coarsely chop the green pepper, finely chop the garlic and parsley, cut the carrots into half circles. Drain the water from the legs, put the prepared foods, add olive oil, pepper, salt, mix, leave for 2 hours under the lid. Remove the legs from the vegetables after the time has elapsed and fry until browned, at the same time start stewing the vegetables, add the fried legs to them, mix. Fry the flour in a dry frying pan, add butter, mix, pour in 1 liter of water, add tomato paste, salt, pour over vegetables and rabbit mixture, simmer the stew for 1 hour under a lid over low heat.

RECIPE THREE: RABBIT RAGU WITH TOMATOES

You will need: 300g fresh tomatoes and carrots, 200g onions, 80g parsley, 70g vegetable oil, 20g flour, 1.1 kg potatoes, 1 rabbit carcass, vegetable broth, cloves, bay leaf, herbs, pepper, salt.

How to cook rabbit stew with tomatoes. Chop the carcass into pieces of 50g each, fry in oil until browned, salt, put carrots, chopped not too finely, onion half rings, chopped parsley and fry for another 5 minutes, add flour, mix, add sliced tomatoes, spices. Pour everything with broth, add sliced \u200b\u200braw potatoes, simmer until all products are cooked over low heat under a lid for 1-2 hours.

FOURTH RECIPE: RABBIT RAGU WITH LEEK AND BEANS

You will need: 500 g of green beans, 3 carrots, 2 stalks of leek, sprigs of thyme and garlic cloves, 1 carcass of a rabbit, ½ cup of dry white wine, 1 tbsp. vegetable oil and butter, bay leaf, red onion, salt.

How to cook rabbit stew with beans and leeks. Peel and finely chop the garlic, thyme, mix them with 1 tsp. salt. Rinse the carcass, dry, cut into 8 parts, grate each with pepper and salt, fry until browned in a mixture of oils, remove from the pan. Pour wine into this pan and boil for 30 seconds, add 1.5 cups of hot water, bring to a boil, add a mixture of garlic and thyme, laurel, put meat, simmer for 40 minutes under the lid. Coarsely chop the onion, leek - white and green parts, cut into rings 1.5 cm thick, coarsely chop potatoes and carrots, add vegetables to the pan to the rabbit, simmer for 20 minutes. Dip the washed beans in boiling salted water and boil for 5 minutes, put, taking it out of the water, into the stew, mix. Remove the stew from the pan and place in a large container, reduce the remaining sauce by half, add ½ tbsp. butter, remove from heat, stir. Drizzle the sauce over the stew when serving.

RECIPE FIVE: MALTESE RABBIT RAGU

You will need: 1 liter of chicken broth, 6 cloves of garlic, 5 sprigs of thyme, 3 pinches of salt, medium carrots and tomatoes, 2 bay leaves, onions, 1 carcass of a rabbit with medium giblets, a pinch of a mixture of 4 peppers, a glass of ice cream / canned green peas and a bunch of parsley, 1 ¼ cups of dry white wine, 6 tbsp. olive oil, 1 tbsp. tomato paste, a handful of flour.

How to cook Maltese rabbit stew. Cut the tomatoes crosswise, scald with boiling water and remove the skin, finely chop the pulp, mix with garlic and tomato paste, chopped parsley and thyme, passed through a press. Mix flour with pepper and salt. Coarsely chop the rabbit carcass, kidneys and liver. Roll the meat in flour, fry in a pan with hot oil until browned. Put chopped onions, large pieces of potatoes and carrots into the pan, pour in the wine and bring to a boil, put the giblets, add the tomato mass, peas, laurel, bring to a boil again. Cover the pan with a lid, put it for half an hour in an oven preheated to 150 degrees, pour in half of the broth, simmer for another half hour, pour in the rest of the broth, simmer for another 40 minutes.

Having tried any of the proposed recipes, you and your family will fall in love with this dish forever - rabbit stew is a real delight even for the most demanding gourmets!

Rabbit meat is considered not only dietary, because it is fat-free, but also very tender. Try making a stew with simple ingredients to see how delicious it is!

Ragout of rabbit

Meal preparation:

Cooking option with vegetables

1 kg rabbit;
3 bay leaves;
0.5 l vegetable broth;
5 g dry rosemary;
1 head of broccoli;
1 onion;
1 cauliflower;
1 carrot;
2 potatoes;
30 ml of oil.

Time: 2 hours.

Calories: 71 kcal.

Cooking process:

Wash the carcass, dry it and cut it. Cut the meat into portions.
Pour oil into a frying pan and fry the rabbit until golden brown. Transfer the pieces to a roaster or goose casserole. Add rosemary, bay leaves and pour the broth.
Put on the stove, turn on the fire and simmer for one hour. Peel potatoes, wash and cut into cubes. Rinse them again to remove the starch.
Add potatoes to meat and stir. Cook for about twenty minutes.
Peel the onion, wash and chop finely. Put in a pan with oil, where the rabbit was. Fry, stirring, until golden brown.
Peel the carrots, wash and cut into rings. Add to onion and simmer until soft.
Wash cauliflower and broccoli and cut into florets. Send both types of cabbage, carrots and onions to the stew, mix.
Season with spices and cook covered for about twenty minutes.

Hearty dish with potatoes

650 g rabbit;
1 liter of water;
0.6 kg of potatoes;
50 g of oil;
2 carrots;
30 g of tomato paste;
3 onions;
100 ml sour cream.

Time: 1 hour 50 minutes.

Calories: 76 kcal.

How to extinguish:

Wash the rabbit, chop in portions with a kitchen hatchet. Rinse the pieces and put in a bowl, cover with water and leave for thirty minutes. During this time, change the water three times to fresh.
Peel the carrots, rinse and cut into rings. Pull off the husk from the onion, wash the heads, then cut into feathers. Peel potatoes, rinse and cut.
Take out the rabbit pieces, rinse and dry. Put a piece of butter in the pan, let it disperse. Put the rabbit, season with spices to taste, fry.
After that, put it in a cauldron with oil from the pan. Put carrots, onions and potatoes there.
Add everything with tomato paste and sour cream, pour in water. Put on fire and let it boil, season to taste. Simmer on low heat for one hour.

bean recipe

½ rabbit carcass;
1 bunch of cilantro;
320 g of beans;
30 g flour;
140 g pork fat;
4 pieces of garlic;
2 onions;
40 ml of oil;
5 tomatoes;
2 sweet peppers.

Time: 1 hour 40 minutes.

Calories: 155 kcal.

Sequencing:

Rinse beans and soak in cold water. It will be ideal if it is done in the evening. The next day, rinse the beans, pour the required amount of water and put on the stove. Turn on the fire and bring to a boil, then cook until fully cooked. At the end of cooking, the beans need to be salted and mixed.
Rinse the rabbit, cut into portions. Put pork fat in a frying pan and melt it over low heat. Lay out the rabbit slices and fry until golden brown on all sides.
Peel the onion, rinse and finely chop with a sharp knife. Pour oil into a saucepan and let it warm up.
Add the onion and simmer until soft, stirring constantly. Then add flour and fry it, actively mixing the ingredients. Wash sweet pepper, clean from the insides, cut into strips.
Rinse the tomatoes, remove the stalks, and cut the pulp into cubes. Peel the garlic, cut off the dry end and pass the cloves through the crush.
Add tomatoes, garlic and pepper to the onion, spices there and mix. Simmer the ingredients, stirring, for five minutes.
Then add beans and mix well. Pour sour cream into the fried rabbit and simmer for another twenty minutes under the lid. Transfer meat with sauce to a baking dish.
Pour the vegetable mass on top, cover everything with foil and put in the oven. Bake for thirty minutes at 180 degrees Celsius.

Ragout of rabbit in wine

0.2 l of red wine;
1 rabbit;
10 g parsley;
20 g of rabbit liver;
2 branches of rosemary;
230 g pasta;
30 ml olive oil;
1 onion;
0.2 l chicken broth;
1 carrot;
30 g of tomato paste;
1 celery stalk;
1 clove of garlic.

Time: 1 hour 10 minutes.

Calories: 132.

Preparation of components:

Wash the rabbit, clean from the films and butcher. Separate the meat from the bones and cut into small pieces.
Peel the onion, wash and cut into half rings. Peel the carrots with a vegetable peeler, grate. Rinse the celery, peel and cut into rings.
Peel the garlic, remove the tip and pass through the crush.
Pour the oil into a frying pan, put the garlic, onion, carrots and celery. Place a sprig of rosemary in the same place and simmer for ten minutes.
Put the rabbit pieces and fry them until golden brown. Add spices, tomato paste, wine and close the lid for ten minutes.
When half of the wine has evaporated, pour in the broth and reduce the heat. Wash the liver, clean from films and threads, cut into small pieces.
Pour water into a large saucepan, boil it and salt. Add pasta and cook until al dente. When the rabbit is almost ready, add the liver and pasta to it, mix.
Simmer for about five more minutes. Rinse the parsley, pluck the leaves from the branches. Serve the finished dish, garnished with a sprig of rosemary and parsley.

To make the dish unusual, tasty and fragrant, use greens and herbs. It can be tarragon, rosemary, thyme, mint, dill, parsley, basil. They will give the stew even more freshness!

Many cooks pre-soak rabbit meat to make it softer and more tender. You can try too. You can soak in water, milk or cream for several hours before cooking.

In addition to herbs and greens, you can add various products to the stew that skillfully transform the dish. It may seem strange to you, but you can add nuts of any kind or your favorite dried fruits. But they must first be crushed.
On the video - a recipe for a very tasty rabbit with vegetables:

Rabbit stew is not only unusual, but also very tasty. Rabbit meat is very tender and light, you should try it at least once in your life! Prepare a stew according to one of the recipes to make sure we are right.