Rabbit stew: recipes

Tender, juicy and very tasty rabbit stew… the recipe of this cuisine is very diverse! We offer you the most simple and delicious. And for convenience, choose what to cook: in a pot, oven or slow cooker!

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A classic dish of rabbit — rabbit stewed in sour cream. Tender meat of the animal blends with the milk flavor. Moreover, a common dish is almost impossible, especially if you add spicy notes of garlic, rosemary, Basil, parsley.

However sour cream is one, shall we say. And we dare to learn how to stew a rabbit in a pot and slow cooker with the addition of other ingredients. But first a few practical tips on preparing meat.

Features of rabbit meat

  • Rabbit meat has a high nutritional value. But from the standpoint of cookery the most attractive parts of the carcass are back and legs.
  • The meat of a young animal, tender and soft, it has a light pink tint. It can be stew and even frying. But the old crawl rough, not very pleasant smell, its meat has a distinctive red hue. It can also be used for stewing, but it is pre-marinated in water with vinegar for 4 hours. And cook a little longer.
  • If you noticed on the meat a shade of blue — before you the skinny carcass of the rabbit. It has no fat, so use this only desirable meat for meatballs or cutlets.
  • Not only the sour cream helps to solve how to put out rabbit recipes can include milk, cream, white wine, citrus. They can be used in the process of stewing, and marinating. Taste gets much richer.
  • Rabbit, braised in the oven, usually comes to preparedness for 45-60 minutes. However, pieces of be sure to fry on high heat. The process of extinguishing must take place at minimum light in order to preserve the integrity of the fibers of the meat.

Cook rabbit in a slow cooker

Even professional chefs recommend to know how to put rabbit in slow cooker. The recipes are very simple and require minimum preparation time.

Rabbit stew with potatoes in slow cooker

You will need:

  • rabbit — 1.5 kg;
  • potatoes — 1 kg;
  • onions — 2 large heads;
  • tomatoes — 3 big things;
  • herbs — parsley and marjoram (dry);
  • salt and pepper;
  • water — 200 ml.


  • Set the mode “Pastries”, fried rabbit several times to turn. After 10 minutes add the onion and fry together.
  • Pour about half a Cup of water, set the mode “Stewing” for hours.
  • Peel the potatoes, chop coarsely. Slice, slice tomatoes.
  • Add the vegetables to the bowl, pour the herbs and spices, salt. Pour the remaining water, simmer for another hour.
  • Before serving, sprinkle with herbs.
  • Rabbit stew with prunes

    You will need:

    • rabbit — 1.5 kg;
    • prunes — 250 g;
    • flour — 2 tbsp;
    • grape juice — 200 ml;
    • onion — 1 head medium size;
    • garlic — 2 cloves;
    • parsley — 4 sprigs;
    • vegetable oil — tbsp;
    • salt and pepper.


  • Peel garlic and onion, chop. Wash and dry the parsley, chop coarsely.
  • Divide the rabbit into serving pieces, roll in mixture of salt, flour and pepper.
  • In multivarka set mode “Control”, heat vegetable oil at a temperature of 160°. Separately, fry all the pieces.
  • Fold the rabbit inside the bowl, pour the garlic, onion, prunes and parsley. Pour grape juice, add pepper and salt.
  • Set temperature to 110° in the “Control” and cook for 50 minutes.
  • Cook the rabbit in the cauldron and oven

    The technique of cooking a rabbit stew with potatoes in the oven is similar to the previous recipe. However, the cooking time less: enough meat to fry, move in a large kettle, put potatoes and other vegetables well, pour broth or cream, diluted with water. You should then cover with a lid and bring to a boil on the stove and send in the oven for an hour at 180°.

    A more refined version of the dishes — braised rabbit in white wine, recipe with vegetables.

    Braised rabbit in white wine

    You will need:

    • rabbit — 2 kg;
    • fresh tomatoes — 8 pieces of medium size;
    • dry white wine — 200 ml;
    • garlic 8 Zubkov;
    • rosemary — a sprig or tsp dried. Can replace it with coriander or oregano, which is more like;
    • salt and pepper, vegetable oil.


  • The pieces of rabbit and fry.
  • Slice tomatoes, crush the garlic.
  • In a bowl for baking, place meat, top with tomatoes and garlic, sprinkle with rosemary, pour the wine. Not stirring the stew on the stove for 20 minutes: half the time without cap to let the alcohol evaporate, and 10 minutes under the lid.
  • Move to the oven at 190° for 15 minutes under the lid.
  • Rabbit stewed with vegetables

    You will need:

    • rabbit — 2 kg;
    • carrots — 3 large things;
    • onions — 2 large heads;
    • parsley — a beam;
    • dill — is also a beam;
    • garlic — 3 cloves;
    • Bay leaf, pepper, salt and vegetable oil.


  • Fry the pieces of meat in hot oil.
  • Vegetables peel and chop, fry.
  • Fold in the cauldron meat on top of vegetables, sprinkle them with herbs and spices. Pour some water to cover the rabbit, bring to the boil.
  • Reduce the flame to minimum, simmer for an hour and a half.
  • How many recipes, so many flavors! And every time that rabbit stew turns out delicious, tender and especially flavorful.

    Video recipes rabbit stew

    Rabbit stew: recipes

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