Stewed rabbit - 16 cooking recipes

Rabbit meat is quite “unpretentious” and can easily coexist in one dish with almost all products that can be found in the kitchen of any Russian housewife. This includes the most common ones like potatoes, carrots, zucchini, onions, cabbage, tomatoes, and bell peppers. And less “obvious” ones like pumpkin, celery root, turnips, peas and so on.

The most common ingredients for a rabbit stew recipe are probably onions, carrots and sour cream. Of course, not counting spices and herbs. In sauce or gravy it comes out especially juicy and delicious. And despite the fact that the same products are taken as a basis, dishes with different tastes are prepared from them. The taste is affected by the order in which ingredients are added, their volume, preparation, and heat treatment. It also matters what or in what exactly the food is prepared: frying pan, saucepan, saucepan, slow cooker, oven.

So, a rabbit carcass can be cut into small or large pieces, with or without bones. Meat can be marinated in different marinades; the simplest is to simply rub it with a mixture of garlic and salt. Then cover with film, leaving for an hour or more. The garlic mixture can easily be replaced with sour cream or mayonnaise.

If you fry the rabbit meat in oil until golden brown before stewing, the dish will turn out much juicier, since all the juices will remain inside the meat. All experienced housewives use this trick, so it’s worth borrowing from them. Afterwards, during the stewing process, the meat will be steamed from the inside. And when it’s ready, you can even chew it with your lips, just imagine))