Time: 120 min.

Servings: 2-3

Difficulty: 3 out of 5

The recipe for an amazingly tasty rabbit in sour cream, cooked in a Redmond slow cooker

Rabbit meat is a dietary meat, therefore it is recommended for consumption by both adults and children. The process of cooking a rabbit is quite laborious, because it is necessary to get rid of the characteristic smell and properly stew the meat so that it turns out to be soft and juicy.

Not all housewives cook rabbit meat in sour cream, since they do not know the intricacies of the whole procedure. To simplify the entire cooking process, modern kitchen appliances- multicooker.

Cooking a rabbit in a slow cooker is very easy if you use proven recipes with photos. A description of each cooking step will help you create the perfect meal.

Sour cream, which is used as a sauce, will help emphasize the tenderness of the rabbit meat, revealing it special taste.

Before trying your favorite recipe dietary product, we recommend that you take into account some of the features of stewing a rabbit in a Redmond multicooker.

• The stewed rabbit will turn out to be tender only if you first soak it in boiled water or pickle it using olive oil, wine or whey.
• It is recommended to stew rabbit meat in sour cream with the addition of special spices (for example, dried basil is perfect).
• It will be possible to cook a rabbit deliciously from both fresh and frozen meat. Before starting cooking, it is worth defrosting, disassembling the carcass, and then cutting the rabbit meat into medium pieces.
• Braised rabbit goes well with vegetables, carrots are perfect for such a dish, and onion.
• Simultaneously with rabbit meat, you can cook a simple and delicious side dish in a slow cooker recipe boiled potatoes steamed is ideal for this purpose.
• Garlic goes well with almost any type of meat, including rabbit meat. A few cloves of garlic will accentuate the special taste of a rabbit in a Redmond multicooker.
• For stewing, use light pink meat with small streaks of fat. It is the young rabbit that will turn out to be soft and very delicate in taste.

If the rabbit meat has a rich dark pink hue, this is the carcass of an old animal. Before cooking, it is imperative to marinate the meat so that it softens properly.

• Not only white wine can act as a marinade, but also milk, which perfectly softens the fibers.
• For the second course, it is best to use fatty sour cream, which will create a thicker sauce.

Now you will learn how to cook delicious dietary meal, which can be served on both everyday and festive tables.

Ingredients:

Step 1

In order to remove the specific smell of rabbit meat and get rid of excess blood, it is best to soak the meat in a solution of vinegar and water (1: 1 ratio) for about 8 hours.

Wash the soaked carcass, cut off excess fat, cut into medium pieces.

Step 2

Pour vegetable oil into the bowl, put the meat there. Set the Baking program for 65 minutes.

Step 3

While the meat is stewing, peel and chop the onions along with the carrots. After 40 minutes. add the prepared vegetables from the start of bunny cooking. Wait for the program to finish.

Step 4

Now you should prepare the sour cream sauce. To do this, mix the required amount of sour cream with salt and spices, you can use special seasonings for meat. Add finely chopped cloves of garlic, mix everything thoroughly.

After the end of the mode, add the sour cream mixture and water to the rabbit with vegetables, select the "Stew" mode for 1 hour.

Step 5

When stewing meat, you can steam the potatoes using a special dish. Thus, you can cook two dishes at the same time.

After the signal, you can open the multicooker and enjoy the bright, rich aroma of dietary meat stew.

Serve hot rabbit stew. Enjoy your meal!

See another version of this dish:

My precious husband asked me to cook him a rabbit. Well, what can you do for a dear person. She took out the rabbit carcass from the freezer, put it to defrost and went to the computer to look for some suitable option.

I remembered that the other day I came across an attractive recipe for making a rabbit on the Internet. Looked at the bookmarks, for sure, here it is. I opened the website page, began to read the composition of the necessary ingredients.

Yeah, I have no wine, fresh rosemary no, yes, and, to be honest, there is no desire to cook for almost an hour in the oven and select suitable dishes for such an occasion. But the recipe is interesting, and according to the principle - every trick is covered up with a trifle, I went to the kitchen to create another “masterpiece of culinary art”.

Instead of an oven, I decided to cook a rabbit in a multicooker-pressure cooker - it's faster and easier.

Instead of wine, I added a little sugar to the water, poured the remnants of wine vinegar, tried it - there was not enough acid. There is no more wine vinegar, then I added another spoonful of apple cider homemade- already better, but still something is not right. I cut off a circle of lemon two centimeters thick, squeezed the juice out of it, threw the squeezed piece into the water, tried again - it will go.

How to replace rosemary? The glance came across a dried bunch of oregano (oregano) hanging on the wall, the very thing, let it be oregano, just take the inflorescences, they are more delicate in aroma.

Remembering how I first cooked a rabbit in a multicooker-pressure cooker with oranges and olives and boiled it godlessly, I set the timer for only 20 minutes and went about my business. After a while, she invited her husband to the table.

I myself did not want meat at that moment, but noticing the enthusiastic shine in my husband's eyes, I decided to try my "masterpiece". Oh yes, the rabbit in the multicooker-pressure cooker turned out to be simply amazing, delicate, fragrant, with an amazing taste. This recipe for making a rabbit simply had to be registered in my notebook and therefore I immediately took a pen and a notebook to write down my actions, while I still remember what is where in what quantity and how.

And now more about how I cooked rabbit meat in a multicooker-pressure cooker. A recipe with a photo, since for some time now I have been photographing almost all my actions in the kitchen out of habit.

So, cooking a rabbit in a slow cooker.

For a rabbit carcass weighing up to 1.5 kilograms, we need:

Water - 300 milliliters

White wine vinegar, or natural apple cider vinegar, or a mixture of them - 2 tablespoons

Granulated sugar - 1 level teaspoon

Lemon - a circle about two centimeters thick

Any oil to your taste (for frying)

Small tomatoes - 6 pieces

Olives - 10-12 pieces

Small head of garlic

Sea or common salt - 2 teaspoons

Black peppercorns - 10-15 pieces

Juniper berries - 10 pieces (you can skip)

A teaspoon of oregano (better than an inflorescence, if not, then a regular dried one will do)

First, I peeled the head of garlic.

The washed rabbit carcass was cut into portions. I separated the hind and front limbs, cut the ridge in half in the same way, then cut all the resulting pieces into two more parts along the spine.

At this time, the oil poured into the bowl of the multicooker turned on in advance was hot enough to fry the meat.

I was frying pieces of rabbit before golden crust portions in three passes, taking out the roasted meat on a plate, turned the last portion and began to prepare the rest of the ingredients.

Peeled garlic, like olives, was crushed with the flat side of a knife.

Ideally, the tomatoes should have been cut into quarters, but I only had frozen circles in stock, so I took them for lack of better.

When the last portion of the rabbit was fried, I put half of all the meat on it, added half of the garlic, tomatoes, olives, peppercorns, juniper berries, oregano. Salted all this beauty.

I laid out the rest of the rabbit meat and the rest of the ingredients on top.

She took out a slice of lemon from the bowl with the previously prepared water, squeezed it out and threw it into the trash bin, and poured the water into the bowl of the multicooker with a rabbit.

I closed the multicooker-pressure cooker with a lid, set the valve to the "lock" position, timer for 20 minutes and went to do my own thing.

As you can see, cooking a rabbit in a multicooker is not at all complicated process, and the result exceeds the wildest expectations.

Since my husband could not deal with the rabbit in one sitting and most of it remained, the next time, for a change, I served it with, pouring a little sauce obtained in the process of preparing the rabbit in a slow cooker, this combination turned out to be very successful.

Cook with creativity and love. Bon Appetit.

In our selection you will find best recipes to prepare a wonderful dinner. A rabbit in a multicooker is simple and fast.

Rabbit in a slow cooker - pleasant holiday dish with divine aroma and taste. It can be prepared in different ways, for example, stewed in cream, wine, tomato sauce or with vegetables, in any case, the food will turn out to be rich, bright, tender, satisfying, while practically dietary and, which is quite important, perfectly digestible!

• Rabbit (fresh carcass without skin and entrails) 1 carcass (weight 1 kilogram 500 grams)
• Sour cream 200-250 milliliters
• Vegetable oil 1 tablespoon
• 2 onions (medium)
• Garlic 3 cloves
• Italian herbs (mixture: rosemary, thyme, paprika, pink pepper, garden savory, basil, tarragon, oregano,
• rosemary, garlic, lemongrass) to taste
• Salt to taste
• Ground black pepper to taste
• Purified water as needed
• Table vinegar 9% as needed

We take a fresh rabbit without skin and entrails, rinse it thoroughly and put it in a deep bowl. In a separate clean dish, prepare a slightly acidic solution of purified water and 9% table vinegar based on 1 liter of liquid - 1 glass with a capacity of 200 milliliters. Fill the carcass with the resulting mixture so that the moisture completely covers it, and leave it in this form for 2-3 hours at room temperature, periodically turning the rabbit from side to side. This process is not needed in order to soften meat tissues, it will help remove the specific aroma inherent in this type of animal.

After 2-3 hours, rinse the carcass again under trickles of cold running water, dry it with paper kitchen towels, put it on a cutting board and continue preparation. Using a sharp kitchen knife, we cut the rabbit into portions, for example, two front legs, the same number of hind legs, then several costal parts and four vertebrates. After that, we transfer the pieces of the animal into a clean deep bowl, season them with salt, ground black pepper, stir so that the spices envelop the meat from all sides, and leave in this form for 7-10 minutes.

Meanwhile, using a new kitchen knife, peel all the vegetables in the recipe. We wash them, dry them with paper kitchen towels, put them in turn on a clean cutting board and grind them. Onion in rings, quarters, straws or half rings, and just finely chop the garlic cloves. Then we put on the countertop other products that will be needed to prepare the dish, and proceed to the next step.

We insert the plug of the multicooker into the outlet, place a Teflon bowl in the recess of the kitchen appliance and pour a tablespoon into it vegetable oil... Then we set the “Fry” mode on the display and the time is 20 minutes. We lower the infused rabbit to the bottom of the bowl and fry the meat on both sides for 5 minutes each. After that, add onions to it and cook them together for another 10 minutes, stirring occasionally with a silicone kitchen spatula.

Then fill everything with sour cream, season with garlic, Italian herbs, an extra portion of salt and black pepper and close the kitchen appliance with a tight-fitting lid. We return to the scoreboard and set the new "Stew" mode for 1.5 hours, during which all components of the dish will reach full readiness... When the multicooker notifies about the end of the work, we are in no hurry to open it, let all the steam come out. Then we lay out the tidbits of the rabbit in portions on the plates and serve to the table.

A multicooker rabbit is a delicious and simple dish that is served hot as the second main course. Delicate meat that is practically lagging behind the bones is laid out in portions on plates and served along with any, not very spicy, as well as low-fat side dish, for example, with mashed potatoes, jacket potatoes, salad from fresh vegetables, rice, pasta, buckwheat porridge, pickles and bread. Delicious and hassle-free! Enjoy! Bon Appetit!

Recipe 2: rabbit with mushrooms in sour cream in a slow cooker

Delicious and tender rabbit with mushrooms and vegetables, stewed in sour cream, ideal for family dinner... I suggest cooking this rabbit dish in a slow cooker.

• Rabbit - 1 pc. (about 1.5 kg)
• Champignon mushrooms - 200 g
• Forest mushrooms, dried (optional) - 20 g
• Carrots (large) - 1 pc.
• Bulb onions - 2 pcs.
• Fat sour cream - 200 g
• Butter - 50 g
• Vegetable oil - 2 tbsp. l.
• Dried herbs - 1 tbsp. l. (or to taste)
• Garlic - 3 cloves
• Flour - 1 tsp with a slide
• Salt to taste
• Ground black pepper - to taste

To cook a rabbit in sour cream, mushrooms and vegetables, prepare all the necessary ingredients.

Cut the rabbit carcass into portions, rinse each piece thoroughly to remove bone fragments, and pat dry on paper towels.

If you use dried mushrooms, soak them in water for at least a few hours or overnight, then rinse the mushrooms and boil them in fresh water for 30 minutes. Received mushroom broth save.

How to cook a rabbit in a slow cooker: Prepare the vegetables. Cut the onion into quarters and cut the carrots into rings or half rings.

Cut the champignons peeled from dirt into large pieces.

Remove the boiled Forest mushrooms and, if necessary, grind them additionally.

In a mixture of vegetable and butter, fry the pieces of rabbit until golden brown.

In a multicooker bowl, combine onions, carrots, champignons and wild mushrooms.

Place the fried rabbit slices on top, and try to press them lightly into the vegetable mixture.

Season the mushroom and vegetable rabbit with salt, pepper and dried herbs. Pour in the mushroom broth or water (you need about 600-800 ml of liquid). The broth or water should be almost flush with the meat.

Cook the rabbit in the slow cooker for about 1 hour or longer (depending on the rabbit's age), until the meat is tender.

After an hour, mix the sour cream with flour and chopped garlic cloves. Add sour cream sauce to the multicooker bowl, gently stir the contents. Continue cooking the bunny in the sour cream for about 20 minutes or until the bunny has reached the desired tenderness in the "Stew" mode.

Rabbit with mushrooms and vegetables, stewed in sour cream, in a slow cooker, ready! You can serve such a rabbit with any side dish, ideally with mashed potatoes but also delicious with buckwheat, pasta or rice. Bon Appetit!

Recipe 3, step by step: stew rabbit in a slow cooker

Delicious and satisfying meat dish, which will appeal not only to adults, but also to children - this is a rabbit stewed in a multicooker. When cooking in this technique, the meat turns out to be fragrant, delicate in taste, although according to the recipe, it is recommended to cook a rabbit for at least two hours, and a multicooker will cope with this task in just 1.5 hours. To prevent the meat from tasting dry, be sure to add a little cream, sour cream or sauce, for example.

It will not only add a little fatness and juiciness to the rabbit meat, but also color the broth white. Of vegetables for stewing a rabbit, carrots and onions are suitable, you can add a couple of celery stalks or tomatoes.

• 0.5 pcs. rabbit
• 1 carrot
• 1 onion
• 1 -1.2 liters of hot water
• 1 tsp topless salt
• 3 tbsp. l. vegetable oil
• fresh herbs
• 2-3 bay leaves
• 100 ml Bechamel sauce

Rinse the rabbit meat in water. If you have half a fresh carcass, then cut it into pieces with a knife. If you are using supermarket meat, just rinse it. Peel the vegetables. We also rinse and cut the onion into half rings, and the carrots into a medium cube.

On the multicooker display, select the "Fry" program for 10 minutes. Pour vegetable oil into a multicooker bowl and heat it, add carrot and onion slices into the bowl. Pass until soft and lightly browned.

Add rabbit meat, fill hot water... Let's pour in salt, bay leaves. Let's change the vehicle mode to "Extinguish", activating it for 1.5 hours.

When there are 10 minutes left on the display before the end of extinguishing, carefully open the lid of the multicooker so as not to burn yourself with the steam. Remove the foam from the broth surface with a slotted spoon.

Put the Bechamel sauce into the multicooker bowl. It is best to add the sauce at room temperature to avoid clumping in the hot broth.

Wash the parsley or dill, chop and pour into a multicooker bowl.

Let's taste the broth and add spices if necessary. Cover the multicooker with a lid and cook the dish until the sound signals the end of stewing.

Put parts of the stewed rabbit with vegetables in bowls or deep bowls, pour white sauce and serve with bread or a side dish.

Recipe 4: rabbit with potatoes in a slow cooker (with photo)

A rabbit with potatoes in a slow cooker is a great option for a hearty dinner, when there is practically no time for active cooking. To make the rabbit meat soft and tender, it takes a long time to stew. Although the slow cooker speeds up cooking, you will not be able to taste the dish in less than an hour. Another thing is that your active participation in the process of extinguishing the rabbit is almost not required. Prepare your ingredients, run the program, and go about your business.

• rabbit meat - 1 kg;
• potatoes - 800 g;
• carrots - 1 pc. medium to large size;
• onion - 1 medium head;
• dried or fresh garlic- taste;
• salt to taste;
• vegetable oil - 2-3 tbsp. l .;
• ground black pepper - a pinch;
• sour cream - 200 g;
• water - 100 ml.

Prepare your vegetables first. Peel the carrots and cut into thin strips. Or grate on a coarse grater.

Remove the husks from the onions too. Chop finely. In a multicooker bowl, heat 1-1.5 tbsp. l. vegetable oil and fry the onions with carrots on the "Fry" mode for 5 minutes, stirring occasionally.

Prepare rabbit meat. If the carcass is whole, then cut it into small pieces. Wash and dry with paper towels.

Remove the fried vegetables from the multicooker and transfer them to a bowl. Pour in the rest of the butter and lay out the rabbit. Fry on one side for 5 minutes. It is better to cover the lid so that grease does not splatter. Then turn the rabbit over and fry the same amount more. When the appliance beeps about the end of its work, switch the mode to "Quenching" and cook the rabbit in a slow cooker for 30-35 minutes.

In the meantime, peel the potatoes. Cut it into small cubes. And for now, fill in cold water so that it does not turn black.

After half an hour, drain the water from the potatoes. Add fried onions and carrots to the rabbit in a slow cooker and add potatoes.

Put sour cream there, add spices and salt. If the garlic is fresh, pass it through a press. Pour in some clean water and stir. Close the lid of the device, select the "Extinguishing" mode again. On this program, a rabbit is cooked, stewed with potatoes in a slow cooker, for another half hour.

The meat is tender, the potatoes melt in the mouth, the sour cream sauce is thick and aromatic.

An impeccable two-in-one dish.

Recipe 5: how to cook a rabbit in a slow cooker

To cook a tasty rabbit, you need only two components of success. First, make a good sauce and, second, ensure the correct cooking mode. To put it simply, hang over the saucepan, where the rabbit is being stewed, so that it, God forbid, does not burn. If you are preparing a rabbit in a multicooker, then the second point disappears by itself. It will not burn anything or dry out anything in it. So, freeing up time and effort from the need to follow the stewing process, we can wrinkle over the sauce. There is nothing complicated in its preparation, but it is not quite a common garlic sauce. Firstly, we will bake the garlic, add lime, mustard, honey, and roast. This combination will give the rabbit just a divine scent. Try it - you won't regret it!

• Rabbit 1-1.5 kg,
• Head of garlic,
• Sour cream 3 tablespoons,
• Honey 1 tablespoon,
• Half a lime juice
• Mustard 1 tablespoon,
• Bulb,
• Carrots,
• Spices to taste
• A sprig of rosemary,
• Vegetable oil 1 tablespoon

For the sauce in which the rabbit will be marinated, we will need to take a baked head of garlic. Why should you bake garlic for the sauce? It's pretty simple. The baked garlic tastes slightly sweet and retains a slight aroma. For the sauce in which the rabbit will be marinated, this is just what you need. Garlic is baked quite simply and quickly. Wrap the head of garlic in foil and place in a preheated oven up to 200 ° C for 10 minutes. Get ready for delicious aromas to be carried around the house. When the garlic is ready, take it out of the foil and cool it. Then cut into two halves.

Squeeze the baked garlic into a bowl, add mustard, lime juice and honey. We mix all the ingredients well. The marinating sauce is ready.

We wash the carcass of a young rabbit well with cold water and cut it into portioned pieces. Lubricate pieces of meat with sauce, put on a plate, wrap cling film and leave to mare for two hours at room temperature.

Pour vegetable oil into the bowl of the multicooker. Lay out the diced onion and carrot pieces. In the "hot" mode, fry the vegetables under the closed lid of the multicooker for two minutes.

Then we put pieces of pickled rabbit in the bowl of the multicooker and fry all the ingredients together under a closed lid for five to seven minutes. Periodically, we open the lid of the multicooker and turn the pieces of meat with vegetables so that they do not burn. At the end, add a sprig of rosemary.

Pour in boiled cold water just enough to cover half of the rabbit meat. Add three tablespoons of sour cream, salt and pepper to taste. We close the lid of the multicooker and set the “extinguishing” mode for one hour. If you already have a middle-aged rabbit carcass, then we increase the extinguishing time to 2 hours.

Rabbit in garlic sauce stewed in sour cream in a slow cooker is in the mouth. Pieces of meat become rosy and aromatic. Rabbit meat can be eaten both with a garnish of vegetables, and with any porridge or mashed potatoes.

Recipe 6: a rabbit in a slow cooker with sour cream

Putting out a rabbit in a slow cooker in sour cream is not at all difficult. We take the simplest and most affordable vegetables for this dish - onions and carrots. Sour cream - with a low percentage of fat. A photo of the cooking stages is an additional help.

• rabbit meat - half a carcass ~ 750 g
• medium carrots - 1 pc.
• turnip onions - 1 pc.
• sour cream - 200 ml
• water - ¼ glass
• salt, Bay leaf- taste.

Prepare the pre-soaked meat (wash, remove fat) and chop into portioned pieces.

Wash vegetables, peel, chop onions and carrots (you can grate carrots). If you have time, you can get confused and create such beauty as in the photo.

By the way, not only chop the onion into cubes, but also chop it coarsely - this will add flavor to the meat.

Pour water into the bowl of the multicooker and only then turn on the "Quenching" mode for 60 minutes (in the "Redmond" multicooker this time is programmed, in other models it can be set manually).

We immediately put meat and vegetables in a slow cooker.

Add sour cream, salt, season with spices. After the end of the program, keep on heating with the lid closed for another hour. Our diet rabbit is ready. Bon Appetit!

Recipe 7: rabbit legs in a Redmond multicooker

Today I suggest stewing a rabbit in the REDMOND RMC-M4524 multicooker. There is only one program used - "Stew / Soup", so any model of a multicooker can handle the dish. The main thing is to set the correct cooking time in relation to the power of your miracle pan. For a side dish, you can quickly boil rice in a slow cooker. The time for cooking rice is not included in the recipe description, but usually it takes 25 minutes to cook cereals according to the program - "Milk Porridge / Cereals".

• rabbit (limbs) - 1 kg
• carrots - 1 pc.
• white onion - 1 pc.
• garlic cloves - 3 pcs.
• sour cream - 3 tbsp. l.
• rice - 150 g
• rice boiling water - 300 ml
• salt - 1.5 tsp.
• extinguishing water - 150 ml

Braised rabbit goes well with almost any side dish, but rice is my favorite. Rinse the cereals until clear water, boil in a multicooker in a 2: 1 ratio. Do not forget to salt the water to taste in which the rice is boiled.

Cut the rabbit carcass, rinse thoroughly, dry with a paper towel.

You can stew meat in a slow cooker without vegetable oil. Place the bunny legs in the bowl. Add salt on top, turn on the "Fry" mode for 10 minutes.

After 5 minutes, turn the meat over with a spatula, add salt and fry until the end of the program.

Peel and cut onions and carrots into small pieces (onions - half rings). Add vegetables to rabbit meat. Change the mode to Stew / Soup, cooking time 35 minutes.

Dissolve sour cream in filtered water, add to the meat 20 minutes after the start of stewing.

Cook your rabbit with the lid closed. 2 minutes before the end of cooking, add chopped garlic. Allow the finished dish to steep a little in the multicooker bowl.

Serve the rabbit stew with rice and vegetable gravy hot. Bon Appetit!

Recipe 8: tender rabbit stewed in a multivac

Juicy, tender rabbit meat with vegetables in sour cream sauce ... Lick your fingers!

• Rabbit (carcass) - 1.5 - 2 kg
• Bulb onions (large) - 2 pieces
• Carrots - 3 - 4 pieces
• Garlic - 3 teeth.
• Sour cream - 200 g
• Vegetable oil (for frying)
• Black pepper (freshly ground)
• Oregano

Prepare everything necessary products... Cut the processed rabbit carcass into pieces (2 per serving). Peel carrots, onions, garlic.

Turn on the multicooker on the "Baking" mode for 40 minutes. I am using a Panasonic SR-TMH18LTW multicooker.

We put our "bunny" in the multicooker bowl and fry until golden brown.

In order not to waste time, fry the finely chopped onion in olive oil separately.

And carrots grated on a coarse grater.

As soon as the rabbit is browned, season with salt and pepper. Put onions and carrots on top. Sprinkle with herbs.
Add sour cream and some water.

Set the multicooker to the "Quenching" mode for an hour and a half. And then on the "Baking" mode for 40 minutes. Add chopped garlic a few minutes until tender.

Recipe 9: how to cook a rabbit with vegetables

Dishes made from rabbit meat are delicious and healthy. Cooking a rabbit at home, many hostesses are faced with the problem of not juicy and tough meat. How to cook not only a delicious rabbit, but also a juicy and tender one.

Rabbit stewed in sour cream! Here is the first ingredient that makes the meat tender. Perhaps there are other tricks for making a juicy rabbit. Friends, if you know them, do not be greedy, but share!

Sour cream is tenderness, but here's how to achieve juicy meat, I will tell you a little below, in the recipe. Do not miss!

• rabbit meat (half carcass) - approximate weight 0.7 kg.,
• one large onion
• one carrot,
• rast. oil - 2 tbsp. spoons,
• water or broth - 150 ml.,
• sour cream and preferably homemade - 1 glass (250 ml.),
• a mixture of spices: paprika, black ground pepper, a little curry and a mixture of peppers,
• salt - 1 tsp,
• bay leaf - 1-2 pcs.,
• garlic - a couple of cloves.

Well, we take all the legs of the bunny together with the ham, wash it thoroughly and wipe it dry. We cut each piece into two parts.

We only wipe the rabbit meat and do not salt it! It is important!

While we are dealing with meat, turn on the multicooker to the "browning" mode.

Pour the rust into the multicooker. butter and when it warms up for a couple of minutes, you can send rabbit meat into a hot bowl.

Do not cook the meat too much. Just give it a light crust on both sides.

At this time, chop the peeled onions and chop the carrots.

Continue cooking with salt on the current setting. This step will make our bunnies juicy! Then add chopped onion to the bowl.

We only pass the onion, then add the chopped carrots.

Stir gently, and literally a couple of minutes and you can turn off the mode.

Now the time has come for liquid as well. Pour hot broth or water into a bowl, add a couple of allspice black peppercorns. You can also attach a bay leaf.

Set the multicooker to the "stewing" mode for one hour. And if your multicooker can be immediately set in this mode for 1 hour and 20 minutes. Expose, the rabbit will turn out even juicier. But 20 minutes before the end of the regime, you need to add sour cream with spices.

Namely, we combine such spices as paprika, black pepper, curry and a mixture of peppers in sour cream. And quite a bit of salt. Adjust the salt to taste.

What is meat without garlic? Of course, add a couple of cloves of minced garlic to the sour cream sauce.

Pour the blended mixture into the bowl over the bunny with vegetables and continue with the head. You don't need to do anything extra, just stir, close the lid and you can set the table.

In 20 minutes, your rabbit will be completely ready!

But for such a dinner you need a side dish. In 20 minutes you can cook pasta, jacket potatoes and even have time to cook buckwheat. But I wanted to cook for a tender rabbit corn porridge with plums. oil.

Pour corn porridge into boiling salted water and cook for 10 minutes, stirring occasionally. Then add a slice of plums to the cauldron with porridge. oil and close the lid.

Now the preparation of dinner is drawing to a close. A tender rabbit stewed with vegetables in a slow cooker is waiting for you!

The finished rabbit looks something like this photo.

Recipe 10: rabbit and potatoes in a slow cooker

• Rabbit carcass - 1 pc.;
• Bulb onion - large onion 1 pc .;
• Carrots - 1 pc.;
• Spices to taste.

We cut the rabbit carcass into portioned pieces, put in the multicooker bowl.

Finely chop the onions, cut the carrots into strips, send everything to the meat.

Fill the contents with water almost completely. Salt, add spices.

We select the "Steam cooking" mode for 15 minutes, after which we set the "Steaming" mode for 2 hours.

And here is the result!

Difficult pressure cooker rabbit recipe home cooking. Step by step recipe home cooking with a photo for cooking at home in 60 minutes. Contains only 196 kcal.

• Prep time: 11 minutes
• Cooking time: 60 minutes
• Calorie count: 196 kcal
• Servings: 4 servings

• Complexity: Complex recipe
• National cuisine: home kitchen
• Type of dish: Stew

Ingredients for four servings

• rabbit - 1 (you can't do without it!)
• onion - 1
• light soy sauce - at least half a glass
• garlic - 5-10 cloves
• olive oil - 2-3 tablespoons
• allspice peas - 10-15 peas
• ground black pepper - to taste
• carrots - two to three pieces
• butter - 1 tablespoon
• sour cream - 125-150 g
• rosemary is a sprig. I had it fresh from my bush
• parsley greens - half a bunch
• oregano dry - by smell to navigate how much
• dry marjoram
• spices for poultry, but a little, so that it was
• hot red pepper - you can burn it too, but more, if it's boring, so that the kitchen does not seem like honey

Step by step cooking

1. Yesterday I went to the village, poked around for order, on my return I visited a friend, he offered a rabbit. Eight hundred kilo, quite normal, refreshed in sterile village conditions a couple of days ago and imprisoned in a freezer. I bought from him before, the quality is excellent, and the price is popular, I took it again with pleasure.
2. Not wanting to cook only according to his past recipe, rummaged in "Search" and, like an old archivist, with trepidation fished out undeservedly (as it turned out later) a neglected recipe of an otherwise well-known and respected chef ramin71. The recipe contained an idea, a score of 5 and two comments, one of which was from the author himself.
3. It was in the evening, I dismembered the rabbit into a dozen fleshy parts, not caring too much about the sequence of actions, I flooded it soy sauce, olive oil, poured a lot of ground black pepper, crushed garlic with a knife, chopped onions in thin half rings and crumpled rosemary beforehand, kneaded everything thoroughly with his hands, and then added parsley and left overnight, and there until dinner.
4. The next day, straight into the pressure cooker - that's the thing! we will cook in the pressure cooker! - planted carrots on Korean grater and fried it on not a large number olive oil to give aroma.
5. I poured the pickled meat into the fried carrots, mixed well, fried it too.
6. I poured and laid out all the mentioned spices, unloaded a can of sour cream on top and added butter.
7. I closed the lid of the pressure cooker and left it on the lowest heat, just to hear the valve, for about 40 minutes.
8. The result was impressive. Very tasty meat - fragrant, easily pitted - literally floated in a large amount of broth. Unlike cooked in the oven, this meat did not have a smell and taste of game, it looked more like poultry meat.
9. Thanks a lot to ramin71 for the recipe. I really liked the idea of ​​cooking a rabbit in a pressure cooker: convenient, clean, fast, guaranteed delicious results. I grabbed only the essence, during the cooking process I did not refer to the original source, so the components - spices - fantasies do not coincide in everything, well, let them differ, this is my version.
10. Hope to read both your feedback and your recipe options! Bon Appetit!

Rabbit meat is quite juicy, tasty, aromatic and incredibly soft, therefore it goes well with sour cream sauce... Also, rabbit meat is considered the most dietary meat and is perfectly absorbed by the human body. This is why it is preferred by many athletes and those looking to lose weight.

Rabbit meat also contains many minerals and vitamins. To cook a rabbit with sour cream, it will not take a lot of time allotted for rest and expensive ingredients at all.

Ingredients needed:

1 rabbit
- 3 onions
- 400 grams of fat-free sour cream
- 50 grams of vegetable oil for frying
- ground black pepper, salt to taste
- 1 glass of water

Actually the recipe for making a rabbit with sour cream sauce itself:

1. Rinse the rabbit meat well, peel it and cut into portions. Season with salt and black pepper to taste. It should be borne in mind that the meat is tender.
2. Set aside the meat in a cool place to marinate well.
3. Peel the onions and cut into neat medium-sized rings.
4. Place the pressure cooker on medium fire, grease the pan butter and sauté the onion and rabbit separately.
5. Mix water, sour cream and mix well.
6. Put the rabbit and the onion in the saucepan of the pressure cooker, pour over the sour cream.
7. Cook the dish for about 30-40 minutes. During this time, the meat will absorb the sour cream well.

After the specified time has elapsed, carefully remove ready meal, put on a tray and let cool to room temperature. Rabbit with sour cream is tasty, aromatic and juicy. If desired, the dish can be decorated with herbs and fresh vegetables.

By the way, the same recipe is also suitable for a multicooker pressure cooker, so we recommend this recipe for all owners of these devices.