Rabbit in a slow cooker in sour cream sauce

Rabbit in a slow cooker in garlic and sour cream sauce

In a slow cooker, rabbit meat turns out soft, juicy and tender. And it cooks much faster than in a regular saucepan.

Required Products:

Rabbit meat – 0.50-0.60 kg;
sour cream – 0.30 l.;
carrots – 1 pc.;
onion – 1 pc.;
garlic – 2-3 cloves;
dill – 1 bunch;
butter – 0.04 kg;
Sunflower oil – 2 tbsp. l.;
ground black pepper – 1 pinch;
salt to your taste.

Preparation:

Using a whole rabbit carcass, you need to cut it into portioned pieces, trimming off the fat. Then rinse them and place them on paper napkins to dry.

In the multicooker, set the “frying” mode, if possible, select a temperature of 160 degrees. Pour sunflower oil into the bottom of the bowl and add butter.

Good to know! Butter is added to give the meat a delicate texture and flavor. And sunflower oil so that the butter doesn’t burn.

When the oil mixture becomes homogeneous and warmed up, you need to put portions of the rabbit into it and fry first on one side and then on the other. After all the pieces are covered with an even golden brown crust, they should be transferred to another container. Try to shake off as much fat as possible from the pieces so that it remains in the bowl.

Rinse carrots and greens. Cut the carrots into strips. Remove the skin from the onion and cut into cubes.

In the same mode, set the temperature to 130 degrees and pour chopped vegetables into the bowl. If there is still little fat left, you can add sunflower oil. Fry until light golden brown.

Then return the rabbit to the bowl. Sprinkle with spices. Stir and cover with a lid. Set the “quenching” mode for 40 minutes.

Rabbit in a slow cooker with student-style sour cream

This recipe, in principle, does not require any culinary skills; even a child can handle it.

To prepare it you need:

A small rabbit carcass – 1.2-1.5 kg.
3 medium onions.
3 carrots.
100-120 g sour cream.
Mustard beans – 2 tbsp. l.
Salt, pepper - to taste.

As usual, you initially need to soak the animal in boiled (cold) water for 12 hours and only then start cooking.

Chop the animal into portions and fry until golden brown.
Cut onions and carrots into large cubes.
Prepare the sauce: mix sour cream, mustard, salt and pepper until smooth.
Load the rabbit into the slow cooker and turn on the stewing mode.
After 30 minutes of stewing, add our vegetables, sauce to the bowl and add a little salt to the dish.
Stir the contents of the multicooker and cook until the end of the “Stewing” mode.

Done, the rabbit in sour cream “student style” is ready, you can serve it with mushrooms or potatoes. This step-by-step recipe can be done by anyone.

Rabbit with prunes in tomato-sour cream sauce

Once you try to cook such a dish, it can become your signature dish. Because the meat turns out incredibly tasty, and it doesn’t require much effort.

Required Products:

Rabbit meat – 1 carcass (approximately 1.30 kg);
onion – 1 pc.;
carrot – 1 pc.;
smoked prunes without pits – 0.10 kg;
sour cream – 2 tbsp. l.;
tomato paste – 2 tbsp. l.;
vegetable oil – 2 tbsp. l.;
salt to your taste;
ground black pepper to your taste.

Preparation:

Rinse the rabbit carcass well, dry it with paper towels and divide it into pieces.

Turn on the multicooker to the “frying” program and immerse the pieces of meat in the bowl. Fry on all sides until golden brown.

Rinse the carrots, remove the outer skin and cut into thin strips. Remove the skins from the onion and cut it into cubes. 10 minutes before the end of frying the rabbit meat, place the chopped vegetables in a multicooker pan and stir. Wait until the end of the program.

When the program is finished, you need to open the multicooker and add tomato paste and sour cream, as well as spices, into the bowl.

Fill the bowl with boiled water two-thirds full. Stir and set the stewing program for 1.5 hours. 30 minutes before the end of the program, add prunes to the meat.

Important! Before putting prunes into a dish, do not forget to wash them thoroughly. It is better to pour boiling water over it for 1 minute. This way, dirt and products that could have been used to treat prunes to give them a marketable appearance or better preservation will be washed away.

At the end of the program, the meat in tomato-sour cream sauce can be taken out and served in portions.

Rabbit stewed in sour cream in a slow cooker

Rabbit meat stewed in sour cream has an unforgettable taste. A multicooker will save you from having to monitor the preparation of the dish. The kitchen assistant works, and you relax!

Compound:

2-2.5 kg rabbit;
400 ml sour cream;
1 tbsp. l. mustard;
onion;
2 pcs. carrot root vegetables;
30 g soft butter;
freshly ground pepper;
salt.

Preparation:

Wash the rabbit and dry it.
We cut the carcass into medium-sized portions.
Grease the multi-cooker container (both bottom and walls) with soft butter.
Lay out the rabbit meat, add pepper and salt to taste. Activate the “Baking” option. The time will be automatically set to one hour.
After fifteen minutes, you need to open the multicooker and turn the meat over.
Now let's peel the carrot roots and onions. Finely chop the onion and grate the carrots.
Add mustard to sour cream. Add a little filtered water and stir the sauce.
When half an hour has passed since the start of the cooking process, add the prepared sauce and vegetables to the meat.
Let's introduce filtered water. Determine its quantity, as they say, by eye. It should not completely cover the food.
Let's turn on the "Extinguishing" option. Cook the rabbit for one hour.
Read also: Recipe for chicken and beef cutlets. Calorie, chemical composition and nutritional value.
Rabbit meat in sour cream sauce goes well with any side dish.

On a note! The most valuable among culinary specialists are the back parts of the rabbit, as well as the hams.

Rabbit with rice

Rabbit meat goes well not only with potatoes, but also with rice. The recipe uses basmati rice, but if you don't have that, you can use something else, such as steamed rice.

Required Products:

Rabbit meat – 1 kg;
onion – 1 pc.;
carrots – 1 pc.;
sour cream – 0.30 l.;
olive oil – 5 tbsp. l.;
basmati rice – 0.40 kg;
pink pepper – 5 peas;
dried marjoram – 2 tsp.

Preparation:

Cut the rabbit meat, wash it well and divide into pieces. Dry with paper towels. Turn the multicooker on to the “frying” mode and place the meat in it, after pouring a little olive oil into it. Fry on both sides until golden brown.

Rabbit with potatoes, stewed without sour cream in a slow cooker

Since the meat of this animal is dry, you need to be cunning to leave all its juices inside. To do this, you need to fry the pieces, then the pores will immediately close with the coagulated protein and the juice will remain inside. This will make the dish juicier.

Let's take:

1 kg potatoes,
500 g rabbit carcass,
onion,
carrot,
salt, pepper to taste,
greens to taste,
1 glass of water,
odorless vegetable oil for frying.

We divide the carcass into pieces, cutting off the tendons.

Let's do the vegetables. Chop the carrots on the coarse side of a grater.

Chop the onion into half rings.

Pour oil into the multicooker bowl and turn on the “Fry” or “Fry” mode.

Lay out the onion and fry it until transparent for about 4 minutes. Add carrots to it. In about three minutes we'll put the rabbit out. Add salt and pepper and close the lid of the multicooker. Set the timer for 14 minutes and let them fry.

In the meantime, let’s wash and peel the potato tubers. Let's cut them into pieces.

When the time for frying the meat is up, open the lid of the assistant and add the potatoes. Place spices and bay leaves on top. Add a little more salt to give the potatoes some flavor. Pour in 1 glass of hot water.

Now close the lid and select the stewing program for 45-60 minutes.

For some models, such as Redmond or Mulinex, the extinguishing time is automatically set to 2 hours. You can leave this time, then the potatoes will simply fall apart into pieces, and the meat will easily separate into fibers.

Video with a recipe for “intoxicating” stewed rabbit

Rabbit meat that is pre-marinated in spices and wine is especially tender and delicious. It's also easy to prepare:

Irina Polyanitsa My name is Irina, I am the owner and admin of the site, as well as the author of most of the recipes and articles. I love to cook simple and healthy delicacies. Certified gym instructor, personal trainer. She completed a course on nutrition and health at Stanford University, Stanford Introduction to Food and Health, as well as a course at Ludwig Maximilian University of Munich (LMU) Nutrition and Lifestyle in Pregnancy (about nutrition and lifestyle during pregnancy).

Cooking technology

In addition, you need to prepare salt and allspice, spices and vegetable oil. Chop and fry the vegetables and leave on the table for a while. Place the meat in the multicooker bowl and turn on the “Baking” mode. Cooking time is approximately 40 minutes. Be sure to turn the pieces of meat over so that the frying is more even.

For a slow cooker, the recipe for rabbit stewed in sour cream is extremely simple. While the kitchen assistant is preparing the meat, you need to fry the vegetables in a frying pan in vegetable oil. Then the vegetables are sent into the multicooker bowl, first the onions, then the carrots - on top of the meat. Pour in sour cream diluted with water to a more liquid state. Select the “Extinguishing” mode for 1.5 hours.

You can stop here, the meat is already ready. But if you want to get a golden brown crust, then turn on the “Baking” mode for an additional 40 minutes. About 5 minutes before the end, add chopped garlic and herbs. This recipe makes rabbit with sour cream in a slow cooker incredibly tasty.

The best recipe for rabbit in sour cream sauce

Now the option is to cook the carcass in a marinade and then bake it in sour cream sauce. For the marinade, take dry or semi-dry red wine.

Let's take:

1 kg rabbit (1 carcass),
onion,
3 garlic cloves,
250 ml dry red wine,
1 tsp salt,
¾ tsp ground black pepper,
5 tbsp. sour cream,
frying oil,
0.5 cups of warm water.

First, soak the carcass for an hour in cold water so that it becomes saturated with moisture and becomes juicier. Then cut it into pieces. Then chop the onion and add it to the meat.

Add garlic through a press and add salt and pepper.

Mix the mixture with your hands so that each piece gets its share of salt and pepper.

Pour wine over it all and put the meat in a cold place to marinate for an hour.

When the time is up, turn on the frying program. Remove the rabbit pieces and onions from the marinade and place them to fry on both sides for 2 minutes.

Then turn on the “Baking” or “Cake” program for 50-60 minutes.

In a cup, mix sour cream with warm water. If desired, add salt and spices. Pour in the sauce and close the lid.

When the program ends, the multicooker will call you with a sound signal. We take the roast out onto a plate and eat it with pleasure.