Rabbit stewed with potatoes: how to stew in a saucepan, cauldron, slow cooker - cooking recipes

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Prepared by: Dasha Petrova

11/18/2013 Cooking time: 50 min

Stewed rabbit with potatoes at home always turns out tender and tasty, and what a aroma... So try treating your guests to this dish at your next feast - you won’t regret it!

Recipe for rabbit stewed with potatoes

Rabbit stewed with potatoes is a hearty, tasty dish that can feed the whole family. The recipe is quite simple. The main thing is to have the right ingredients and desire.

Ingredients:

• rabbit meat - 500-600 g;
• large potatoes - 9 pcs.;
• onion - 1 pc.;
• water - 2 liters;
• carrots - 1 pc.;
• dill greens - a bunch;
• ground black pepper, salt - to taste;
• bay leaf - 2 pcs.;
• vegetable oil - 1 tbsp. l.

Cooking steps:

Cut the rabbit meat into portions. Heat vegetable oil in a frying pan, add rabbit pieces and fry over high heat on both sides until golden brown.

It will take approximately 10-15 minutes to fry the meat.

Place the fried rabbit pieces into a saucepan in which we will later simmer the meat and potatoes. In the oil that remains in the pan, fry the diced onion and finely grated carrots.

Cook until vegetables are soft, about 5 minutes, stirring occasionally.

Pour water over the rabbit meat and put it on fire. Bring to a boil, reduce heat and cook for 35-40 minutes.

Peel the potatoes and cut into medium-sized cubes.

Place the potatoes into the pan.

Simmer the potatoes and rabbit for 20-30 minutes over medium heat (until the potatoes are cooked). 10 minutes before the potatoes are ready, add the fried vegetables, salt, pepper and bay leaf to the pan.

Chop the dill, add to the dish, boil for a couple of minutes and turn off the heat.

Rabbit stewed with potatoes according to this recipe turns out tender and very tasty.

Bon appetit!

Rabbit stewed with potatoes and mushrooms in sour cream

• rabbit – 0.5 kg;
• large onions – 2 pcs.;
• potatoes – 5 pcs.;
• fresh champignons – 200 g;
• sour cream – 250 g;
• salt - to taste;
• ground black pepper - to taste;
• vegetable oil – 2 tbsp. l.;
• bay leaf – 1 pc.

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Since this recipe does not use herbs or aromatic spices, the rabbit must be young. How to find out the age of a rabbit? If you take the whole carcass, it should weigh no more than 1.5 kg. If you are not sure that the rabbit meat is young, first soak it in cold water and add a little vinegar. Then cut the meat into portions.

Peel the onion, rinse it with cold water, thereby removing excess bitterness. Cut into half rings.

Wash the mushrooms, cut off the lower parts of the legs. Cut into slices.

Place mushrooms in a cauldron with heated oil, fry, then add onions. Cook everything together for a few minutes. The onion should only slightly change from white to yellowish. Heavily fried onions will make the sour cream sauce dark.

Place onions and mushrooms on a plate.

Place the meat in the same cauldron and fry over high heat until a light brown crust appears. Add onions and mushrooms.

Peel the potatoes, wash them, cut them into cubes. Place in a cauldron.

Pour in sour cream, add enough hot water to cover the potatoes completely. If there is not enough sour cream sauce, the potatoes may remain undercooked. Add salt and pepper and mix gently. If you love bay leaves for their flavor, add them by sticking them between potato slices. Bring to a boil over high heat, then reduce heat. The contents of the cauldron should only barely simmer.

Close the cauldron with a lid and simmer the rabbit with potatoes until the potatoes are soft (this is about 30 minutes). Do not stir, otherwise the potato pieces will turn into one continuous mass.

Place the finished rabbit with potatoes on a plate, sprinkle with dill.

How to properly cook rabbit meat so that it is juicy?

As already mentioned, the juiciness of rabbit meat depends on the method of its preparation. Here's what experienced chefs advise you to consider:

• To make the rabbit tender and soft, it is better to stew it, but when baked, the meat becomes harsh;
• the ideal ingredients for stewing rabbit meat are sour cream, mayonnaise, wine (white or red), and milk;
• when stewing rabbit with potatoes, you can add a variety of vegetables: bell pepper, eggplant, tomatoes, etc.;
• to prepare rabbit with potatoes, it is better to divide the meat into portions;
• Before cooking the rabbit, you should rinse it thoroughly under running water and dry it;
• The rabbit turns out juicy and tender if the meat is fresh or chilled;
• You can stew rabbit meat in various ways: in a cauldron, slow cooker, thick-walled saucepan, in a frying pan and in the oven.

Well, let's start creating our own culinary masterpieces.

Rabbit stewed with potatoes in a cauldron

Ingredients

Step-by-step recipe with photos

1. Prepare rabbit meat. Rinse it and dry it.

2. Prepare vegetables. Peel the onion and cut into half rings quite large. Cut the carrots into discs and the potatoes in half. 3. Choose juicy tomatoes; there is no need to chop them coarsely. Cut the hot chili pepper into small circles and remove seeds. Peel the garlic, I add it whole. Add spices and herbs as desired. If you are preparing a dish for children, you will need to omit the pepper. 4. Lightly fry the rabbit meat in vegetable oil in a cauldron. 5. Next, lay out the vegetables in layers in the following order: onions, carrots, potatoes, garlic, chili peppers, tomatoes. Lightly salt and season each layer with herbs. Pour in water. Place a sprig of rosemary on top. Close the cauldron with a lid, reduce heat and cook the dish for 1.5 hours. 6. Vegetables and meat simmer without intervention. Rabbit stewed with potatoes and vegetables in a cauldron is ready. The rabbit meat turns out very tasty, and the potatoes are tender and aromatic. Enjoy your meal.

Ingredients

To prepare potatoes baked in a cauldron you will need the following products:

• 1 kg of potatoes;
• 2 onions;
• 1 carrot (optional ingredient);
• 2 bell peppers (optional ingredient);
• 4 garlic cloves (optional ingredient);
• 3/4-1 stack. vegetable oil;
• 1 stack water;
• 4 tbsp. tomato paste (optional ingredient);
• salt and spices to taste;
• 700 g of meat of your choice;
• 2 tbsp. vinegar, lemon juice or 4 tbsp. mayonnaise (if you have chosen types of meat such as lamb, beef, duck).

If you plan to cook ribs with potatoes, then 1 kg of them is required.

The indicated amount of ingredients is designed for 5-8 servings.

Multicooker recipe

Rabbit meat is lean, so it turns out a little dry during the cooking process. However, if you cook rabbit meat in a slow cooker, it will become softer and juicier.

Instructions:

At the first stage, turn on the “Frying” mode and fry the rabbit pieces for 10 minutes in a multicooker bowl greased with vegetable oil.

Then add diced or sliced ​​potatoes and, if desired, other vegetables (eggplant, zucchini, bell peppers) to the bowl.

Dilute the sour cream with plain water to the desired consistency. Add salt.

Pour in the sauce until the liquid completely covers the meat and vegetables.

Close the lid and set the “Extinguishing” mode for another 40 minutes.

If the multicooker does not have a “Stew” mode, you can use the “Soup” mode; the cooking time is the same. But it’s still better to try the meat, and if it seems a little raw, add another 10-15 minutes.

Delicious roast rabbit with potatoes in a cauldron

The main feature of the cauldron is its thick walls and concave bottom, which is why any stew is so successful in it.

First, the rabbit carcass is divided into pieces and fried in a frying pan.

Then lay on the bottom of the cauldron in layers: chopped onions, then grated carrots, slices of raw potatoes, and fried pieces of rabbit on top.

Pour in a little broth or plain hot water mixed with sour cream, cover with a lid and set to cook on the fire for about 1 hour.

Cooking instructions

Wash and dry the meat carcass.

Mix 10-12 g of salt with ground pepper and other herbs.

For rabbit meat, you can take basil, oregano, bay leaves, and a ready-made hop-suneli mixture. Be sure to leave a small amount of seasoning for the potatoes.

Distribute the spicy mixture over the entire surface of the carcass and leave it to marinate on the table for 2-3 hours.

Pour water into the bottom of a suitable heat-resistant dish, such as a roasting pan. Place the rabbit and cover it with coarsely chopped peeled potatoes, sprinkle with the remaining spices and salt. Pour 50 ml of oil on top. Cover with a lid or foil and place in the oven for 1 hour at a temperature of 190-200°.

After an hour, open the lid and pour out the remaining oil and bake for another 70-80 minutes.

Cut the stewed rabbit into pieces and serve it in portions with potatoes.

Stewed rabbit with potatoes

Ingredients for Stewed Rabbit with Potatoes:

• Rabbit - 200 g;
• Onions (medium) - 2 pcs;
• Carrots (medium) - 2 pcs;
• Potatoes (medium) - 6-7 pcs;
• Salt (to taste);
• Seasoning (for potatoes, a pinch);
• Vegetable oil (a little).

Recipe for “Stewed rabbit with potatoes”:

Our ingredients.

Cut the soaked rabbit into small pieces, pour a little sunflower oil into a pan, fry for 5 minutes over low heat.

Cut the onion into half rings, grate the carrots on a coarse grater. Add half the onions and carrots to the rabbit, stir, let it fry for 10 minutes, add boiling water 3 fingers above the rabbit with vegetables. Simmer over low heat for 45 minutes.

Chop the potatoes and place them together with the remaining onions and carrots in a saucepan, add boiling water so that it covers the potatoes. Cook over medium heat until the potatoes are tender, stirring occasionally. I cook for 20 minutes.

5 minutes before readiness, add salt and add a little seasoning for potatoes, mix well, wait a little and the dish is ready! Bon appetit!

Nutritional and energy value: