Rabbit meat - a low -calorie, healthy and dietary product, is well absorbed, saturates the body with useful substances. It is known that cooking rabbit meat is not fast, so we offer recipes for making a rabbit in a slow cooker.

Stewed rabbit in a multicooker in sour cream sauce

Rabbit meat is absorbed by the human body by 90%, for comparison - beef, pork and lamb, absorbed by 60%. And even despite these numbers, not all housewives are in a hurry to buy rabbit meat to cook a healthy dish. In most cases, due to the fact that the meat is prepared for a long time and you need to know with what ingredients it can be combined so that the rabbit is juicy and soft.

We offer the simplest recipe for cooking a rabbit in a slow cooker in sour cream sauce. List of products:

• rabbit carcass (or parts) - 2 kg;
• sunflower oil refined - for frying 3 tbsp.;
• garlic - 4 cloves;
• onions - 2 large heads;
• carrot - one large;
• fatty sour cream - 350 g;
• black pepper is ground, fragrant peas, salt - to taste;
• for feed: dill or parsley fresh.

Preparation process step by step:

1. If you got a whole carcass of rabbit and before that you have never worked with this type of meat, you need to know how to cut the carcass correctly. First you need to feel the last lumbar vertebra and cut it with a sharp knife, separating the back. It is easier to snack the bones with scissors, and cut the pulp with a sharp knife.
2. Then you need to separate the hind legs, making a cut along the joints and then cut off the paws from the front. The body remains, you need to make 3 cut horizontally to divide the carcass into portioned pieces. If you got a large carcass, you can make more incisions to divide it into pieces.
3. A prerequisite is soaking in water temperature (well, spring or boiled). It is necessary to put all parts of the rabbit in a large pot and pour water, leave to soak overnight (at least 10 hours, but it is advisable to leave the meat in water for 12 hours). According to various recipes, the rabbit is soaked not only in water, but also use serum, wine for this.
4. In the morning, or when you are planning to cook the rabbit, after soaking, the water must be drained and thoroughly rinse each piece under running water, then it is advisable to remove excess water and you can proceed to the long -awaited cooking process.
5. Preparation of all ingredients: garlic must be cleaned of husk, cut each slice into 2-4 parts.
6. In the multicooker bowl, it is necessary to pour oil, activate the "Frying" mode to fry the meat with the addition of garlic to a beautiful brown crust. If there is a lot of meat, work in series, so the meat will not emit too much juice and you can cope with this task faster. An alternative - fry every piece of rabbit in a pan.
7. While the meat is fried, it is necessary to have time to prepare the rest of the ingredients, namely, onions and carrots. We clean the vegetables, cut the onions, if large - in half rings, carrots with rings, with a thickness of not more than 0.5 mm.
8. At the same time, we will prepare greens - rinse parsley with dill under the tap, finely chop with a sharp knife.
9. Next, we measure the right amount of sour cream, dilute with water (70 ml - warm, boiled), mix. The sauce is ready, in it we will extinguish the meat of the rabbit.
10. When the meat is fried, it is necessary to switch the device to the “Extinguishing” program, immediately install the timer for 1 hour.
11. Attention! Only now you can salt the meat, this method of frying allows you to achieve juiciness.
12. Now you can pour vegetables, pour the sauce, mix.
13. After the specified time, it is necessary to push the device cover to add spices and chopped fresh greens.
14. Everything, a delicious and healthy dish is ready. The rabbit will turn out to be very delicate, very tasty, very juicy. This dish will appeal not only to adults, but also to children. You are pleasant appetite!

The most tender rabbit in a multicooker in sour cream sauce

Want to surprise the guests with an unusual dish? Try to cook in a multicooker rabbit according to this recipe. The meat will turn out soft-soft, will literally melt in the mouth.

To get such a result, prepare:

• rabbit - 1.5 kg;
• onion head;
• carrots - medium size;
• garlic - several cloves;
• flour - 1 tbsp.;
• milk - half a glass;
• sour cream - 3/4 glasses;
• salt, black pepper, bay leaf if desired.

Cooking rabbit:

1. To make the meat delicate, it is necessary to soak pieces of rabbit in the water, leaving all night. The minimum is 3 hours, but it is best to hold at room temperature in water. In order to get more aromatic and delicate meat, it can be left for several hours in white wine, rub after soaking with olive oil with the addition of finely chopped garlic. You can also soak the rabbit in serum.
2. If you yourself chose a carcass and know how to distinguish the meat of a mature rabbit from a young one, there will always be a young rabbit in preference. Its meat is tender, fragrant.
3. The carcass needs to be washed, cut into pieces, but so that they are not very small and not too large.
4. In order for the meat to get more tender, it is necessary to remove the thin film with a sharp ceramic knife from each piece.
5. We will immediately prepare the rest of the products: clean the vegetables, chop the onion with cubes, and you can grate the carrot or chopped with a string with a sharp knife.
6. Garlic - free from the shell, cut into slices. In this dish for sophisticated aroma, you can add a spine of celery or parsley.
7. We proceed to cook: pour vegetable oil into the bowl (you can use any, but only so that the oil is without smell).
8. Activate the slow cooker by choosing the “baking” or “frying” mode. First you need to fry the onion with garlic, then add the carrot until half -cooked. After - put the meat and continue to cook, stirring periodically. Well, if you manage to fry every piece, so that it grabs with at least one side with a golden crust.
9. Next, we need to cook sour cream and milk sauce. Both ingredients should be cold, they need to be connected and mixed. After that, it is necessary to separate 4 tbsp. The sauce in a small bowl, introduce flour, black pepper and salt to taste, mix and combine with the bulk.
10. Do you know why cold milk is used in this recipe instead of water? It will not allow sour cream to curl up when it reaches a boiling stage. As a result, the sauce will be homogeneous, without lumps.
11. It is necessary to pour 200 ml of hot water into the resulting sauce with a thin stream, stirring continuously. Now the sauce is ready.
12. It remains only to fill the meat with the sauce so that its liquid is completely covered.
13. To enrich the taste of the finished dish, we put fragrant pepper, literally a few peas and a couple of laurel leaves. We are waiting for everything to boil until we switch the program.
14. After boiling the liquid, you need to select another program-“stew” and prepare the rabbit for 2 hours.
15. After the signal, it is advisable to try a piece of meat to understand how much more you need to add salt. If your salt is not enough for your taste, you will have to annoy, then you need to leave the meat for another quarter of an hour under the lid of a multicooker.
16. That's all, the dish is considered ready for filing immediately after the signal. Try not to interrupt the taste of the rabbit with spices, a pinch of chopped fresh greenery (parsley and dill) is enough to serve. And in the process of preparation, you can add in addition to bay leaf and black pepper, such seasonings: rosemary and coriander, thyme, oregano, celery, cloves and lemon. Follow everything in the measure and pleasant appetite!

Rabbit in a slow cooker in sour cream sauce with potatoes

How to please the smallest family members? After all, I want the dish to be tasty, useful and pleased at the same time, creating a festive mood. We offer you not to think for a long time, but to cook in a multicooker of a rabbit.

Products and their number for cooking:

• rabbit - 0.5 kg;
• potatoes - 0.5 kg;
• carrots, onions - 1 pc.;
• low -fat sour cream - half a glass;
• salt, black pepper - at a minimum.

Cooking process for small gourmets:

1. Pieces of the rabbit should be poured with boiled water at room temperature, soaked for at least 3 hours, but it is better to leave it all night.
2. Drain the water, rinse every piece under the tap in cold water, dry the rabbit and can be frying in “frying” mode.
3. It is necessary to put pieces of meat in a dry saucepan, as it warms up, the meat emits fat and juice, if you see that the fat is not enough, you can pour a little oil without smell.
4. The rabbit is fried, do not forget to periodically stir the meat. And so far we need to prepare the rest of the ingredients. We clean all the vegetables, cut potatoes or straws, carrots - on a grater or rings, onions - cubes or half rings, if desired.
5. We make a gravy: add ground black pepper, salt to sour cream (1-1-5 tsp or to taste), water-1 cup. Everything needs to be mixed so that the ingredients dissolve.
6. The rabbit continues to fry, after 10 minutes of cooking add carrots with onions, continue to cook everything together.
7. When you hear the signal, you can pour the potatoes, pour the sauce and cook further for an hour in the "extinguishing" mode. If the slow cooker is low-power, then the time needs to be increased by half an hour or an hour and navigate the readiness of the dish. If you have a multicooker with a pressure cooker function, the preparation time of this dish will be reduced by 20-30 minutes.

The rabbit is ready when the meat is well separated from the bone. When serving on the table, for kids, separate the meat from the bone, serve with vegetables, with chopped fresh herbs.

Rabbit in a slow cooker in sour cream sauce in a runs

This recipe can be safely offered to women who have only recently acquired the status of “mothers” and learn the joys of breastfeeding. When a woman is in this position, she needs to choose the right day diet, so that the dishes are as useful and, of course, tasty. This recipe is also suitable for children and everyone who adheres to a healthy lifestyle and tries to eat right.

Ingredients:

• rabbit carcass - 1 kg;
• carrots - 1 pc.;
• vegetable oil - 3 tbsp.;
• onions - 1 pc.;
• water - a glass;
• low -fat sour cream - 3 tbsp.;
• salt, spices - to taste.

Preparation of the dish in stages:

1. The carcass must be cut into pieces, if possible, remove the film.
2. Peel vegetables, cut the carrots with cubes, onions with cubes, 1 cm in size.
3. Vegetables need to be frying in oil in “Frying” mode for 7 minutes, then add the rabbit, continue the frying to the desired result (fry a little or wait for the formation of a rosy crust).
4. Separately, you need to dilute sour cream in a glass of warm boiled water, add spices and salt to taste.
5. The sauce must be poured into the multicooker bowl, prepared in the "extinguishing" mode for 2 hours.
6. To obtain a sophisticated taste of the rabbit meat, it must be held after the signal for a quarter of an hour under a closed lid.

Rabbit in a slow cooker in sour cream sauce with mushrooms

We share with you a recipe for making a special dish - we will cook a rabbit with mushrooms in sour cream sauce. Rabbit and white mushrooms go well with sour cream, and if you enrich the dish with vegetables and spices, it will just turn out very tasty and satisfying.

We start work, preparing everything you need on the list:

• rabbit carcass - from 1.5 to 2 kg;
• mushrooms of champignons-6-8 large;
• dried mushrooms - 15 g (if possible);
• small bow - 10 heads;
• carrots - 2 pcs. medium size;
• sour cream (high percentage of fat content) - 200 g;
• garlic-3-4 cloves;
• butter - 40 g;
• frying oil - 2 sieves;
• wheat flour of the highest grade - 1.5 tbsp.;
• spices, salt - to taste.

We tell how to cook this dish:

1. Immediately soak pieces of rabbit in water temperature water.
2. In parallel, we also soak the mushrooms in cold water, leave both products in different containers for 3 hours at least or at night.
3. Then you need to rinse the meat and mushrooms.
4. Mushrooms must be boiled in water in the “extinguishing” mode for 1 hour, throw it on a colander to strain the broth. Do not rush to pour it yet.
5. Vegetables need to be prepared as follows: chopped onions in large slices, carrots with cubes.
6. The vegetables must be fryed in oil with the addition of butter, fry the meat first, then add champignons (cut into pieces) and then vegetables. The "Frying" mode, cooking time for 15-20 minutes.
7. Add pieces of boiled mushrooms at the end of cooking (cut), pour mushroom broth with the addition of water (if there is little), salt and spices to taste. Rabbits must be stewed for an hour. During this time, excess fluid should be evaporated.
8. Separately, you need to mix sour cream with flour, add the garlic passed through the press and pour it onto the meat. Prepare for another 40-60 minutes, you can serve immediately after the signal.

The rabbit prepared according to this recipe goes well with fresh vegetable salads, with boiled potatoes, buckwheat or rice porridge, pasta. Enjoy your meal!

Rabbit in a slow cooker in sour cream sauce. Video