Rabbit with peas in a slow cooker. Cooking deliciously: how to stew a rabbit in a slow cooker

As famous comedians said, rabbits are not only valuable fur, but also delicious meat. But only knowing how to cook a rabbit can you fully enjoy all the delights of tender meat.

There is an opinion that only men should cook rabbit meat. Despite this, practice shows that any housewife, after a little practice, can make almost a restaurant dish at home. Recipes for how to cook rabbit in Russian cuisine are probably almost the most numerous. And all because these animals have always been found in our latitudes and from time immemorial have been a favorite delicacy for almost all classes. Let's get involved in cultural traditions and learn some recipes for preparing delicious meat.

How to cook rabbit in a slow cooker

Almost every woman has a slow cooker on her household, so why not use its advantages to cook rabbit meat?

So, the recipe is as follows:

• Soak approximately 0.5 kg of meat overnight in water and vinegar. Take 100-150 g of vinegar. In the morning, trim off excess fat and cut the fillet into small pieces.
• Pour sunflower oil into the multicooker. If you like fat, pour as much as you think is necessary. Next, place the chopped meat there and set the baking program for an hour.
• While the meat is stewing, cut the carrots and onions. After 25-30 minutes, the rabbit turns over and chopped vegetables are added to the slow cooker. We do nothing else, wait until the program ends.
• Mix half a cup of sour cream, spices and garlic and pour it all over the meat after the signal. Let it simmer for an hour. It's best to add an extra cup of water so that the sour cream sauce completely covers the rabbit meat.
• While the meat is cooking, make the side dish. Rabbit is best served with potatoes. After 20 minutes, put the cooking attachment in the multicooker and pour the sliced ​​potatoes into it. Leave everything until the end of the stewing program. Now you know how to cook rabbit in a slow cooker. This recipe will become your family's favorite.

Offal recipes

In addition to meat, rabbit liver is also very useful. How to prepare such a delicate product? There are actually several options.

The first is to make a pate, and the second is to simply fry in some sauce or marinate. Is rabbit liver different from chicken? How to cook it is a question that worries many housewives.

• In fact, it needs to be washed and the films removed in the same way.
• Then you can marinate. The marinade is prepared like this. Crush the garlic, add oregano, sunflower oil, lemon juice and pepper. Leave the liver to marinate for about 40 minutes.
• At this time, the sauce is being prepared. The onion is cut into rings and fried with celery in vegetable oil. Then add salt, pepper, a spoonful of flour and dilute with 50 ml of regular boiling water. Cook the resulting sauce until it thickens. About 5 minutes before the end of cooking, add the cream and stir until smooth. Do not lift the lid after turning off, but leave the sauce covered to cool.
• Next, the carrots are cut into strips.
• In another frying pan, vegetable oil with coriander is overheated and carrots are fried in all of this. After frying, it must be removed.
• The liver is fried in this oil until an appetizing crust appears. It should not be fried for longer than 5 minutes, otherwise it will become tough and tasteless.
• If you serve the dish, the liver is laid out on lettuce leaves and poured over the sauce. You can decorate the dish with basil. In general, recipes for how to cook rabbit are quite simple and delicious at the same time.

Rabbit in a frying pan

Despite the fact that rabbit meat is not a very popular dish now, on the eve of the holidays many housewives are wondering how to cook a rabbit in a frying pan.

The fact is that tender meat is very easy to dry out, as a result it will lose its juiciness. If you want to please your guests and then tell everyone how to cook a rabbit according to your signature recipe, follow the simple instructions.

• Cut the meat into small pieces and add salt to taste.
• Place the salted meat in a well-heated frying pan and fry until an appetizing crust appears. But remember that you cannot overcook the dish.
• After this, season the meat with any spices. The best thing is oregano or special seasonings for rabbit meat, which are sold in any store.
• Onions and tomatoes are cut into rings and placed in a frying pan with the meat.
• Next is the main thing. Place the meat and vegetables in the oven for 30-40 minutes. The length of time you need to keep the dish in the oven depends on the size of the pieces of meat.
• You can serve rabbit cooked in a frying pan with any side dish. Of course, this dish tastes best with buckwheat, but it can also be served with fried or stewed potatoes.

Rabbit kebab

Regardless of the time of year, shish kebab remains one of the most popular and delicious dishes in country cuisine. Some people say that it doesn’t matter what kind of meat you use, as they all cook the same way.

And yet, the question of how to cook a rabbit on the grill is asked almost more often than the question of how to make a fire outdoors.

• First, we butcher the rabbit and wash it. Then dry with paper towels.
• The fillet parts are cut into portioned pieces.
• The marinade is being prepared. To do this, mix 2 tablespoons of olive oil, 2-3 branches of rosemary and 4-5 sprigs of thyme. Add red and black pepper, salt to taste.
• Coat the meat in the marinade, place tightly in a bowl, cover with a lid. Marinate for an hour and a half.
• After the meat is marinated, wrap the rabbit pieces with bacon slices and secure by piercing them with a wooden stick or a simple toothpick.
• Place on the grill and fry until an appetizing crust appears.
• A simple but very tasty sauce goes well with almost any meat. It is prepared as follows. Take low-fat mayonnaise and add ketchup to it in a 1:1 ratio. The spicier the ketchup, the tastier it will be. Mix it all and add chopped dill, parsley and basil to the resulting homogeneous mixture. Of course, you can do without basil, but it will add an additional refined note of taste.

Baking

In most cases, housewives simply do not know how to cook a rabbit in their sleeves. Therefore, the very idea of ​​baking such tender meat seems strange. There is always a fear that the dish will turn out dry and tasteless. In fact, the baking sleeve is a real godsend. Thanks to it, the meat does not lose its juiciness and does not burn. Rabbit meat and hare meat in the sleeve are prepared like this.

• Take a large rabbit carcass. Cut in half and chop into portions.
• Marinate the resulting pieces with spices. A mixture of lemon juice, rosemary and olive oil works best for this dish. Ideally, the marinade will completely cover the meat, which should be left for at least an hour and a half. If you have time, leave it for a couple of hours. You can even leave the rabbit in the marinade overnight, this will enhance the flavor of the meat.
• In a heated frying pan, combine butter and olive oil.
• Fry the pieces in a mixture of fats and place them in the container in which the baking will take place. Moreover, you shouldn’t put the meat in the oven right away, it should “rest” a little. This is one of the nuances that even experienced housewives who know how to cook a rabbit miss.
• Pour a little dry white wine into the frying pan in which the meat was fried. Add sour cream there and boil a little. Add pepper and salt to taste. If the sauce is too thick, you can dilute it with boiled water.
• Pour the prepared sauce over the meat, which has already had time to sit for quite a long time. Together with the baking container, “pack” the dish into the sleeve. Place in a very hot oven for 90 minutes.
• After 1.5 hours, the sleeve can and should be cut, leaving the meat to fry in the oven until golden brown.
• It is best to serve the rabbit with the same dry white wine.

Culinary classics: rabbit and potatoes

• The rabbit must first be butchered. There are approximately two pieces per serving. In this recipe, you can only use the hams (legs) of the rabbit, and not the whole carcass.
• Then the meat is marinated for two hours in a mixture of water and lemon juice. You can add olive oil, but then you need to take a little less water. If you marinated the meat without oil, dry it with paper towels after you take it out.
• The meat then needs to be fried in vegetable oil until an appetizing golden crust appears.
• Place the meat on the grill and let the excess fat drip off.
• Place the meat in a frying pan or saucepan with thick walls. Of course, the ideal option is a roasting pan, but not every home has one.
• Now fry the vegetables. Chop carrots, potatoes, turnips, parsley root and onions.
• Fry everything in vegetable or butter.
• Add vegetables to the container with meat and pour sour cream or tomato sauce to taste.
• Place the saucepan or frying pan on the heat and simmer over medium heat for 20-25 minutes.
• Best served on a flat plate. Place 2 pieces of rabbit per serving along with vegetables. Pour the sauce on top generously, in which the rabbit was previously stewed. Serve with fresh white bread, dry wine and herbs. As you can see, this recipe clearly illustrates the answer to the question of how to cook rabbit with potatoes.

Spicy risotto

One of the famous Italian dishes is risotto. In the recipe we will tell you how to properly prepare the rabbit for this dish. Initially, risotto is an incredible combination of rice, rosemary and rabbit meat. This dish will become a real decoration for any table.

• First you need to cook a broth from finely chopped celery, garlic and a whole onion. Don't forget about spices to taste and salt. But in this case, it is better to limit yourself to a standard set, so that the taste of the meat is not interrupted in the future.
• In a large frying pan, fry slices of bacon or lard, add celery or onion.
• Cut the rabbit meat into small pieces and add to the frying pan with the lard.
• Grate the tomatoes and place them in the frying pan with the rabbit. Add rosemary and dry white wine for sauce.
• Cover everything with a lid and simmer for 40 minutes. If the sauce boils away quickly, you can add more broth or wine to taste.
• Add rice and olives to the pan.
• When the rice has completely absorbed the sauce, add broth, stirring the dish. It is very important to ensure that there is little liquid. Rice should never float in the broth, as in soup.
• Add salt and pepper to taste and simmer for another 15-20 minutes after adding the rice.
• A few drops of olive oil are added to the finished dish for taste and aroma. If desired, sprinkle the risotto with rosemary.

Roast rabbit

Nowadays you can buy rabbit meat in almost any butcher shop. But the meat of an animal raised not on a farm, but in a private household, will be much tastier. Below we will talk about how to cook a domestic rabbit, or rather roast it.

• First, mix the buttermilk and spices. Buttermilk is what remains after butter is processed. It can be replaced with whey. Among the spices you can use, in addition to regular pepper, oregano, thyme and parsley. The original recipe is made with a mixture of Italian herbs.
• Marinate the rabbit pieces in buttermilk overnight. In the case of cooking rabbit, the longer it is marinated, the tastier the meat will be.
• Pour plenty of oil into a frying pan and heat it up. The pan should be high, because after adding the meat it should be half covered with fat.
• Let the buttermilk and excess fat drip off.
• Dredge meat in flour and salt. It is convenient to do this in a plastic bag. This will coat the meat with flour on all sides.
• Place the meat in a frying pan and fry over low heat while sizzling constantly. If you fry everything together, keep this in mind. that the front legs and abdomen will fry first. The fillet will come a little later. If you fry the rabbit in batches, it is better to coat the pieces before frying.
• Place the dish on prepared lettuce leaves and serve with white bread and white wine.

Rabbit meat in sour cream sauce: tender meat and exquisite taste

Below we will tell you how to cook rabbit meat in the most delicate sauce. If desired, you can add seasonings, mushrooms or mustard.

But in order to fully enjoy the classic taste, it is best to refrain from experiments.

• So, wash the rabbit carcass and soak it in water for 8 hours if the animal is not young. This will remove the specific taste and smell.
• Salt and pepper the pieces, add marjoram and basil.
• Separate the meat from the fat and fry it. Then fry the meat itself in the same fat until an appetizing golden crust appears.
• Chop the pepper and carrots. It is best to grate the carrots on a large long grater and chop the onion into half rings.
• Place the onions, meat and carrots in a thick-walled pan or high frying pan.
• Now you need to prepare the sour cream sauce. To do this, simply put the sour cream in another high frying pan and dilute it with water. The main thing here is spices and herbs. But it is important not to overdo it, since the abundance of seasonings can simply “overwhelm” the taste of the rabbit meat itself. It's not very pleasant to eat only spices, isn't it?

Rabbit meat in red wine: unusual and healthy

This dish is unusual and healthy at the same time. Tender meat combined with the spicy and refined taste of dry red wine will not leave any gourmet indifferent. This recipe will appeal to those who do not like trivial dishes and routine menu items.

• So, wash the rabbit carcass, soak it in water with lemon juice and dry it.
• Then chop into portions.
• Pour 150 ml of wine and season with rosemary, about a tablespoon. Leave the meat in the marinade for 4-5 hours.
• Pour olive or refined vegetable oil into a frying pan with high walls and a thick bottom.
• Drain the marinade from the meat and dry the pieces themselves with paper towels.
• Then fry the meat in a frying pan in oil until an appetizing golden brown crust appears.
• Cut soft tomatoes into quarters. Chop the garlic - the smaller the better. The ideal option is to press it through a garlic press.
• Place the resulting seasoning onto the rabbit, trying to lay it out so that all the pieces are coated. Add another 150-200 ml of dry red wine.
• Simmer everything together for 35-40 minutes over low heat, making sure that neither the meat nor the seasoning burns. If the rabbit absorbs the wine very quickly, you can add plain water to the frying pan. This is also one of the secrets of how to cook stewed rabbit.

Nuances and subtleties

One of the features of rabbit meat is its specific smell. It is especially characteristic of mature animals. In young animals this feature is much less pronounced. Therefore, any housewife who wants to know how to cook a rabbit without a special aftertaste should remember that the meat must be soaked, even if the recipe does not say a word about this, it is still advisable to do this. The taste may not bother some people, but others will consider the dish hopelessly spoiled. In any case, simply soaking the carcass in water is not enough; you must add at least the juice of half a lemon.

The rabbit carcass must be filled with cold water and left to soak overnight to remove excess blood from the meat (if you are cooking in the summer, place the pan with the rabbit carcass in the refrigerator).

If your rabbit is young, it will be enough to simply soak it in water, but if it is older, add 2-3 tablespoons of vinegar to the pan to eliminate the specific “rabbit” smell.

Remove the carcass from the water, blot it with napkins, and then cut it into portions. Cutting a carcass is not difficult, just try to cut along the joints of the bones (joints) so as not to chop the bones, because rabbit bones are mostly tubular, and when cut, they can form sharp fragments.

Turn the multicooker to the "Fry" mode, add 3-4 tablespoons of vegetable oil to the multicooker, let it heat up for a couple of minutes, and then add the pieces of rabbit meat.

Fry the pieces on both sides with the lid open. If you can't fit all the meat at once, cook in two batches. Remove the fried pieces of meat from the multi-pan onto a plate.

While the meat is frying, peel the onions and carrots. Cut the onion into cubes and grate the carrots on a coarse grater. When the last piece of rabbit meat is transferred to a plate, add a couple of tablespoons of oil to the pan and add onions and carrots. Fry the vegetables with the lid open, stirring often, for about 5 minutes - just until soft and lightly browned.

After this, the “Frying” mode can be turned off.
Place the fried rabbit pieces on top of the vegetables. Add salt, spices, peppercorns, bay leaf.

Pour the sour cream and a glass of hot water on top, and then lightly stir all the ingredients - rather, just stir the pieces of meat with a fork a little so that the liquid penetrates to the bottom of the pan. If necessary, add a little more water so that it barely covers the pieces of meat.

Close the multi-pan and turn on the “Stew” mode for 1 hour (25 minutes will be enough in a pressure cooker). After this, our rabbit stewed in a slow cooker with sour cream is ready! Serve it with boiled potatoes, pickles or fresh vegetables.
Bon appetit!

4-6 servings

40 minutes

129 kcal

5 /5 (1 )

Many meat eaters prefer rabbit meat to other types of meat. And it’s not surprising, because rabbit meat is not only very healthy, but also nutritious, tasty and incredibly tender. You can prepare many different dishes from rabbit - stew, pilaf, soup, roast - or serve it separately with vegetables.

I offer you the simplest recipes with step-by-step photos of delicious tender rabbit meat with vegetables and sour cream sauce, cooked in a slow cooker. Next, I will share the secrets of how to prepare an original and incredibly flavorful pilaf from a rabbit carcass. So, join me and you will learn how to cook meat that will delight connoisseurs of gourmet dishes with its most delicate taste!

Recipe for cooking rabbit in a slow cooker

Kitchenware: kitchen scales and measuring cup, multicooker of any manufacturer, cutting board, container for steaming, multicooker ladle, ceramic kitchen knife.

Ingredients

Step-by-step preparation

1. Wash the cauliflower thoroughly and trim off the damaged areas. Then carefully separate the inflorescences from the trunk. We will need 80-90 g.
   
   
2. Thoroughly wash 60-70 g of leeks, then cut them in half and cut into thin half rings.
   
   
3. Wash part of the rabbit in the amount of 290-300 g thoroughly, after which we cut the meat into portioned pieces of the desired size.
   
   
4. Place onion half rings and pieces of meat into the bowl of the device.
   
   
5. Fill the ingredients with 1-1.2 liters of water, then add salt and pepper according to personal taste preferences.
   
   
6. Place a container for steaming on top of the rabbit.
   
   
7. Place 80-90 g of green beans, 80-90 g of Brussels sprouts and prepared cauliflower inflorescences into a container.
   
   
8. Season the vegetables with pepper and salt depending on personal taste.
   
   
9. Close the lid of the device and select the “Multi-cook” program, set it to 160 degrees. In the menu, select the “Steam” mode and set the time to 20 minutes. At the end of the program, leave the rabbit in the “Warming” mode for 10-15 minutes.
   
   
10. We beautifully arrange the prepared vegetables and meat on a plate.
    
    

Video recipe for cooking stewed rabbit in a slow cooker

By watching the video below, you can learn how to quickly and deliciously cook rabbit with vegetables in a slow cooker.

https://youtu.be/JXdyeUGSAB8

Recipe for cooking rabbit in sour cream sauce in a slow cooker

Cooking time: 1:15-1:25.
Calorie content (per 100 grams): 128-133 kcal.
Number of servings: from 6 to 9.
Kitchenware: a multicooker from any manufacturer, a cutting board, large containers, a measuring cup and kitchen scale, a multicooker ladle, cling film or plastic bag, a garlic press, a ceramic kitchen knife.

Ingredients

Step-by-step preparation

1. Fill a rabbit weighing 930-100 g with cold water and leave to soak for at least an hour. Remove the rabbit from the liquid and rinse it thoroughly with clean water.
   
   
2. We cut the animal carcass into portioned pieces of the desired size.
   
   
3. Remove the skins from the onion and 2-3 cloves of garlic, then rinse. Cut the onion into thin half rings and place them on top of the meat.
   
   
4. We pass the garlic cloves through a press and place them in a bowl with the rest of the ingredients.
   
   
5. Add 5-8 g of salt and ground black pepper there, focusing on your own taste preferences.
   
   
6. Mix the meat thoroughly by hand so that the spices and vegetables are evenly distributed throughout all pieces of the carcass.
   
   
7. Pour the resulting mass with 240-250 ml of dry red wine and cover it tightly with cling film. In this form, put the rabbit in the refrigerator for approximately 1-1.5 hours.
   
   
8. Take the marinated rabbit out of the refrigerator and remove the film.
   
   
9. Select the “Frying” program and pour 35-45 ml of vegetable oil into the bowl of the device. When the oil is very hot, gradually place portions of the rabbit on it.
   
   
10. Fry the meat on both sides for approximately 3-4 minutes until a lightly browned crust forms.
    
    
11. After all the rabbit pieces are fried, place them tightly back into the multicooker bowl.
    
    
12. We take out the onions and garlic remaining in the wine and place them in the bowl with the meat.
    
    
13. Add 90-100 ml of sour cream and 80-90 ml of warm water.
    
    
14. Stir everything thoroughly so that the sour cream is evenly distributed over all pieces of the rabbit.
    
    
15. Select the “Baking” program and cook the dish for one hour. 10 minutes before it’s ready, taste the resulting sauce for salt and add more if necessary.
16. Finely chop 2-3 sprigs of dill and sprinkle them over the finished dish.
    
    

Video recipe for cooking rabbit with sour cream in a slow cooker

The video below shows a detailed process of cooking rabbit in sour cream sauce in a slow cooker.

Recipe for making rabbit pilaf in a slow cooker

Cooking time: 1:15-1:25.
Calorie content (per 100 grams): 128-133 kcal.
Number of servings: from 5 to 9.
Kitchenware: a multicooker from any manufacturer, a cutting board, spacious containers, a measuring cup and kitchen scale, a grater with large teeth, a multicooker ladle, a ceramic kitchen knife.

Ingredients

Step-by-step preparation

1. We peel three onions, then wash them and finely chop them with a knife.
   
   
2. Peel three carrots, wash them, and then grate the vegetable on a coarse grater.
   
   
3. Wash the rabbit weighing 780-800 g thoroughly, then trim off excess fat and other unnecessary elements. We cut the animal carcass into portioned pieces using a sharp knife and put them in a deep bowl.
   
   
4. Peel three cloves of garlic and cut the ingredient into thin rings.
5. Pour 20-25 ml of vegetable oil into the bottom of the device’s bowl. Select the “Frying” program and set the time to 10 minutes.
   
   
6. Place chopped onions and carrots on hot oil. Stirring the mixture periodically, fry the vegetables until golden brown.
   
   
7. Add pieces of meat to the bowl of fried foods and mix everything well.
   
   
8. Salt and pepper the resulting mixture according to personal taste preferences. Continue to fry the ingredients for about 15 minutes, stirring them from time to time so that they do not burn.
   
   
9. After finishing the “Frying” program, press the “Stop” button. Sprinkle the fried mixture with pilaf seasoning and mix thoroughly.
   
   
10. Thoroughly rinse 540-560 g of steamed rice with running water.
    
    
11. Place clean rice in an even layer on top of the rabbit and vegetables. Salt the cereal a little and place the prepared garlic rings on it.
    
    
12. Carefully pour 780-800 ml of cold water into the bowl.
    
    
13. Select the “Cooking” mode, the “Pilaf” program and set the time to 40 minutes. We press the “Start” button and do other things.
    
    
14. After the end of the program, mix the pilaf thoroughly and leave it in the “Warming” mode for another 10-15 minutes.
    
    

Video recipe for cooking pilaf with rabbit in a slow cooker

After watching the video below, you will learn how to cook aromatic and satisfying pilaf with tender pieces of rabbit meat in a slow cooker.

https://youtu.be/OGUO4njKbXk

• When choosing a rabbit carcass, give preference to a young animal, no older than 3-5 months. Remember that the carcass of a young rabbit cannot weigh more than one and a half kilograms. Young meat is easy to prepare, turning out soft, tasty and aromatic.
• Chefs say that before cooking a rabbit, its carcass must be marinated - this will give the dish a special piquant taste and help get rid of the specific smell.

• I recommend that young and inexperienced housewives familiarize themselves with little tricks and step-by-step instructions on how to cook. Knowing all the secrets and cooking sequence, you can quickly prepare the most tender and delicious rabbit dish.
• If you are often busy and do not have the opportunity to spend a lot of time at the stove, I recommend simple recipes that fully answer the question of how.
• I think that a simple recipe would be useful, which will not only give the meat a piquant taste, but also make it even more tender.
• Have you ever cooked? If not, then be sure to pamper your family with this delicious, low-calorie and amazingly tasty delicacy.
• It would be nice for those who like to hunt to know... The cooking process is simple, but you still need to familiarize yourself with some subtleties.

I’m very interested to know if you liked the slow cooker rabbit according to the recipes described above? Describe your impressions in the comments. Thank you in advance and wish you bon appetit!

A huge amount of rabbit meat appears on the shelves of markets and shops during the cold season. Tender, dietary meat, when cooked correctly, literally melts in your mouth. A multicooker will help you avoid mistakes in cooking and get an easily digestible dish for dinner. A rabbit stewed in a slow cooker is guaranteed to turn out exactly as it should, and in addition, you can also prepare a side dish along with the meat, although first things first.

Classic recipe for rabbit stewed in a slow cooker

Ingredients:

• rabbit – 400 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• parsley – 1 bunch;
• vegetable oil or fat – 70 g;
• bay leaf – 2-3 leaves;
• broth or water – 400 ml;
• salt, pepper - to taste.

Preparation

Before cooking a rabbit in a slow cooker, it must be washed and divided into 100 g pieces.

Place pieces of fat or pour vegetable oil on the bottom of the multicooker. We lay coarsely chopped onions and carrots in layers, place pieces of rabbit on this pillow, salt and pepper thoroughly, add a bay leaf and fill everything with broth or boiled water. Cook the rabbit in a slow cooker for about 1 hour in the “Stew” mode. Decorate the finished dish with coarsely chopped parsley.

Rabbit in cream in a slow cooker

The rabbit will be even more tender if you stew it in cream, and you can add a glass of wine for piquancy. Since rabbit meat is quite dietary and contains practically no fat, you need to choose fattier cream, or add butter during the cooking process, otherwise the meat may turn out to be dry.

Ingredients:

• rabbit – 500 g;
• garlic – 3 cloves;
• young onions – 4 pcs.;
• “Baby” carrots – 15 pcs.;
• peas - 1 tbsp.;
• mustard – 1 tbsp. spoon;
• cream – 1 tbsp;
• dry wine – 1 tbsp.;
• olive oil – 4 tbsp. spoons;
• salt, pepper, nutmeg - to taste.

Preparation

And again, before stewing the rabbit in a slow cooker, divide it into portions, wash it and lightly sprinkle it with flour.

Cut the young onion in half or into quarters (depending on size) and fry in a frying pan with olive oil until golden brown. After the onion is ready, take it out, add a little butter to the same olive oil and fry the rabbit over maximum heat.

Place carrots, fried onions and peas on the bottom of the multicooker bowl. Place rabbit pieces on a vegetable bed, pour wine and cream over everything, add mustard and spices.

Stewing a rabbit in a slow cooker will take about 2 hours in the same mode, of course you can do less, but then the meat will not be as tender. Serve the finished rabbit along with vegetables; you can boil the pasta separately and pour it with the sauce remaining after stewing.

Rabbit with vegetables in a slow cooker

Ingredients:

Preparation

We wash, clean and separate the rabbit. Mix mustard, jam and garlic and leave the rabbit to marinate in this mixture for 1-1.5 hours. Heat the olive oil in the multicooker bowl and use the “Frying” or “Baking” mode to brown the onions and grated carrots. Add early washed beans and corn to the frying, add pieces of rabbit meat and fill the dish with wine and broth, salt, pepper, season with thyme and add a good piece of butter. It takes 1.5-2 hours to stew the rabbit in a slow cooker (depending on its size). Bon appetit!

Products:

• Rabbit meat (any parts) - 500 g
• Potatoes - 500 g
• Carrots - 1 pc.
• Onion - 1 pc.
• Sour cream - 1/2 cup
• Salt, black pepper - to taste

Pediatricians recommend using rabbit and turkey meat in baby food instead of chicken stuffed with antibiotics and hormones. Let's take their advice and prepare a hearty dinner for the whole family - stewed rabbit with potatoes in sour cream sauce.

And we will cook in a convenient pan - a multicooker. I have a model. But even if you have a different model - Redmond, Panasonic, Philips, etc., don’t rush to leave; the recipe is suitable for any multi that has a “stewing” mode.

This dish can be prepared for children from 3 years old. For kids, it is better to cook rabbit, steamed or pureed.

How to cook a rabbit in a multicooker Polaris 0517 - recipe with photo:

1. Prepare all the products according to the ingredients: peel the potatoes, onions and carrots. If you purchased a whole rabbit, then you need to cut it into pieces, first removing the liver from it. We don’t throw away the liver; it can be used to make something delicious for a one-year-old baby. We also prepare sour cream, salt and black allspice.

Important: The meat must be young and fresh, then after cooking it will be soft and healthy.

2. Place pieces of rabbit meat in a slow cooker. We do not close the lid.

3. Turn on the “frying” mode. Time - 10 minutes. Check the pan periodically to make sure the meat does not burn and turn it over. If the rabbit produces little fat, add a little sunflower oil.

4. While the rabbit meat is fried in a slow cooker, prepare the vegetables: cut the potatoes into arbitrary pieces, grate the carrots, and chop the onion into smaller pieces.

5. And prepare the sour cream sauce. Add salt, black pepper and a glass of water to the sour cream. I took 1 incomplete tablespoon of salt for this amount of food.

5. Without waiting for the end of the program, add onions and carrots to the lightly fried rabbit.

6. After finishing the “frying” program, add chopped potatoes and pour sour cream sauce over it all.

7. In the multicooker, set the “quenching” mode. for 1 hour. I cook in the Polaris 0517 ad multicooker. It has a power of 860 watts. If your multicooker has lower power, then the time should be increased by 30 minutes or even 1 hour. In a multicooker or pressure cooker, on the contrary, the cooking time will be reduced.

8. After the signal, the rabbit in sour cream with potatoes in the slow cooker will be ready.