How to cook a rabbit in the oven in a pot. Rabbit in sour cream, stewed in pots

You can diversify your home menu in different ways. To do this, it is not at all necessary to prepare complex dishes and buy exotic ingredients. You just need to use a different type of meat and a different cooking method. So a quick and satisfying dinner can be made from a rabbit baked in a pot.

This type of meat is not only tasty, but also healthy. It is believed that rabbit, when cooked correctly, simply melts in your mouth. It is balanced in the amount of beans and fats. In order to obtain meat, animals have to be fed only natural food. This results in the absence of harmful substances in rabbit meat and its health benefits. In general, we can highlight a number of features of preparing rabbit dishes. The final taste depends on them. The rules are extremely simple and do not affect the speed or complexity of cooking.

How to cook a rabbit in a pot?

All stages can be reduced to 3 points. You need to choose the right meat, cut it in a certain way and prepare it for stewing or baking. It is worth dwelling on each point separately.

Only the back of the rabbit is suitable for baking. The rest can be stewed or boiled. Therefore, to cook in a pot, you should cut the carcass and select the desired piece.

To butcher the rabbit, it is necessary to rinse it. The carcass should be at room temperature. Then it is cut into pieces with a sharp knife. You can use a kitchen hatchet. It is better to navigate by the last vertebra. There should be 2 parts in total - the top and them. Then they are cut again. All pieces must be the same. This will allow them to cook evenly and speed up baking.

Video recipe

A wonderful recipe for preparing such a rabbit with potatoes and mushrooms in a pot is also demonstrated in the video.

Rabbit dishes: the best combinations and methods of cooking in the oven

Cooking options can be completely different. The main thing is to understand the technology of the dish. You can put meat with spices or something else in the pot. The most common combinations are vegetables and cereals. The rabbit is stewed in pots with tomatoes, eggplants, potatoes, and rice. It is prepared extremely simply. The pieces are placed on the bottom of the dish. Add onions, vegetables or rice on top. Delicious meat cannot be obtained without liquid. If you take vegetables, then there should be a little water. It can reach the middle of the pot and not cover them. And, conversely, when stewing a rabbit with rice, you should add so much water so that there is 2 times more grain. Thanks to this, extinguishing will take place.

It often happens that there are no pots at home. You can cook the rabbit in a regular slow cooker. To do this, all the ingredients are also placed in a bowl and filled with a small amount of water. The mode can be set to either “Stewing” or “Frying”. The choice depends on what you want to get out of it.

Description of preparation:

Our ancestors cannot be denied gastronomic insight - it is in sour cream that the rabbit turns out, perhaps, most tenderly.
Firstly, sour cream is sour - and in an acidic environment the meat softens (it’s not for nothing that most marinades contain vinegar, dry wine, kefir, etc.). Secondly, sour cream is fatty: lean and dry rabbit meat needs fat, it also makes it softer and juicier. Stewing in a pot is ideal for rabbits. Initially, the recipe for cooking rabbit in sour cream in a pot is designed for the soft, even heat of a Russian oven, but even in a modern oven this dish will turn out excellent. It’s almost impossible to make a mistake with the proportions here - the main thing is not to make a mistake with the quantity, because such a rabbit is always not enough. Purpose: For lunch / For dinner / For a festive table / Festive lunch Main ingredient: Meat / Rabbit Dish: Hot dishes Geography of cuisine: Russian cuisine

Preparation:

Chop the rabbit into pieces with a kitchen hatchet. Pour water into a bowl and immerse the pieces there. Soak for 3 hours. If the smell remains, you can keep it in water for more.
Peel onions, carrots, potatoes. Cut in any convenient way. The pieces should be approximately the same. Dry the meat with a paper towel. Pepper and salt.
Place meat in large pots. On top are vegetables. Add a small amount of boiled or filtered water. Add salt. If desired, add a little sour cream.
Place the pots in a cold oven. Bake at 200 degrees for 40 minutes. The dish should be stirred periodically. Serve hot.

Step-by-step preparation

To prepare this dish we need a rabbit. If you bought it at the market and it turned out to be old, place the carcass in cold water for 15 hours, changing the water periodically. This is done to ensure that the rabbit meat becomes soft. Cut the carcass into portions, place in a bowl, and set aside.
Peel two large onions, wash under running water, and cut into cubes.
We peel two medium carrots, wash them, and grate them on a coarse grater.
Wash the mushrooms, peel them, cut them into large pieces so that the bright taste of this ingredient can be felt. Divide one mushroom into four to six parts.
Finely chop six cloves of garlic with a knife, after peeling and washing them.
Wash a bunch of parsley under the tap and chop it as you would for soup or salad. When choosing greens on the shelves, look at their freshness. Pay attention to the color of the leaves - they should be green, without any spots.
Grate 200 grams of cheese on a coarse grater. Choose a product that is very hard and easier to rub. Of course, try to buy fresh and tasty cheese, it will only improve our dish. Peel the potatoes, wash them and cut them into large cubes.
We have prepared all the ingredients, now we send the cauldron to the fire. Pour 100-150 ml of vegetable oil into it, heat it, add rabbit meat for frying, fry the meat until golden brown.
When the meat is browned, add the chopped onion, almost immediately the grated carrots, and begin to fry everything, stirring often so that the vegetables do not burn.
At the same time, during the frying process, do not forget that the meat needs to be salted.
Now add chopped garlic, sprinkle the ingredients with ground pepper. Do this based on your tastes, depending on how spicy or salty you like your food. Mix everything and turn off the heat.
Separately, pour 50 ml of vegetable oil into the frying pan, put it on the fire, add the already chopped mushrooms, fry, stirring from time to time. A minute or two before the end of frying, salt and pepper the mushrooms.
Fry it a little more and add it to the cauldron with the meat and vegetables.
Mix well and begin to place the meat and mushrooms in clay pots intended for baking in the oven. First, add the meat and mushrooms. We have five pots, so we’ll divide them evenly into five parts.
Now add three tablespoons of sour cream on top of the meat. For five pots you will need 400 g of sour cream. Here you can use both full-fat and low-fat sour cream, it depends on preference.
Place the parsley into the pots, a good pinch at a time, and distribute the potatoes on top. When laying out the potatoes, compact them a little in each pot. You can add salt on top, since we added salt everywhere to taste.
Fill the pots with hot boiled water, cover with lids and place in the oven for 50 minutes at 180 degrees.
10 minutes before readiness, take the pots out of the oven, add grated hard cheese to each of them, and again put them in the oven for a while without the lids. The cheese should be browned and slightly baked.
Our rabbit and mushroom dish is ready. You can serve it for lunch to your family members every day. Rabbit meat is a dietary product, so the dish is suitable for adults, children, young and old people. A nourishing, rich culinary product will delight your loved ones after a hard day at work.

Preparation:

Wash the rabbit under running water. Dry with a towel. Cut the carcass into 2 parts. Separate the legs and cut the meat from the middle part. Peel the potatoes and cut into circles.
Prepare a heat-resistant form. Place potatoes on it. Grease the rabbit with sour cream and seasoning. Place on top of potatoes. Chop the onion and sprinkle it on the dish. Drizzle a little oil on top.
Place the dish in an oven preheated to 200 degrees. Bake for 30 minutes. Every 15 min. Turn the pieces of meat over. This way they will brown evenly.
If desired, you can additionally top it and the potatoes with sour cream and spices. This will make the dish more piquant in taste. Readiness can be easily determined by the softness of the potatoes and the juice released. Baked meat releases a clear yellow broth.

In addition to following recipes, you should also know culinary tricks for preparing rabbits:

The meat must be marinated or soaked in water. The rabbit is quite tough. Therefore, it is pre-prepared for baking in this way. Most often, prolonged soaking in water (up to 3 hours) and marinating in vinegar are used. Whey and a mixture of garlic and olive oil are suitable for these purposes.
Also, many gourmets soak rabbit meat in alcohol. Usually white or red semi-dry wine is used. This trick also helps get rid of the peculiar smell of rabbit meat. The stronger it is, the more aromatic the marinade should be. The strongest, vinegar, is used for young and store-bought rabbits. The amount of marinade depends on the size of the pieces. It usually doesn't cover them completely.
Baking requires special utensils. Often ceramics or thick-walled containers are used. A duck dish is also suitable for this. Whatever utensil you choose, remember that it must be the right size. Otherwise, you will not be able to mix the ingredients. As a result, they will cook unevenly. If there is too much rabbit, you can simply bake it on a baking sheet.
Particular attention should be paid to spices. Traditionally, salt, bay leaf and ground black pepper are used in preparation. Basil, oregano, and dill also go well with meat. They will help remove the smell of rabbit meat, making it more flavorful.
If you want the pieces to be covered with an even golden crust, you can pre-fry them. This should be done over very high heat for several minutes. This way the meat will remain juicy. After frying, it is transferred to pots and sent to the oven. This is done due to the fact that most often it is baked with a lid. As a result, it turns out to be stewed. A beautiful crust will undoubtedly only enhance the dish!

Roast rabbit in sour cream with potatoes in a pot

Ingredients:

1 kg rabbit
1 kg potatoes
1 carrot
onion
garlic (1 clove per pot)
sour cream (2 tbsp per pot)
salt
pepper
dill
mixture of provencal herbs
butter (1 tsp per pot)
water

Cooking method:

Cut the rabbit into fillets.
Remove all films and tendons.
Cut the rabbit into small cubes.
If the rabbit is not young, then it is best to pre-fry it in vegetable oil for 1-3 minutes.
My recipe calls for a young rabbit, so there is no need to fry it.
Peel the potatoes and cut into large cubes.
Wash the carrots, peel and chop into cubes or sticks.
Cut the onion into half rings.
Place 1 tsp in clay pots. butter, then some onion, rabbit, carrots and potatoes. Repeat the layers so that the potatoes are on top. Add salt to the layers and season with ground black pepper. Place one clove of garlic per pot over the potatoes.
Chop the dill and mix with spicy dry herbs.
Add a good pinch of the green mixture to each pot.
Calculate sour cream according to 2 tbsp. l. on the pot, pour it on top of the greens. Depending on the size of the pot, pour 3-5 tbsp into the pots. l. cold boiled water.
Cover the pots with lids and place in a preheated oven.
Bake roast rabbit in medium pots for about 40 minutes at 180 degrees. Then reduce the heat to 160 degrees and open the lids of the pots. Cook the roast for another 20 minutes. Serve immediately in pots. Serve the roast rabbit with homemade pickles or vegetable salads.

For more information on how to prepare a roast, watch the video recipe.

Rabbit with potatoes in the oven - delicious recipes for celebrations and for every day

Tender-tasting rabbit meat has always been considered a delicious and dietary dish. Rabbit with potatoes in the oven, combined with other vegetables, spices and creamy sauce, is a royal treat; chefs call it a worthy competitor to most holiday dishes, but there are many tricks in cooking that you should know.