Stewed rabbit in a slow cooker

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   Let's prepare the ingredients for the dish. It is better to divide the rabbit carcass into parts, since there is not much meat in a rabbit carcass, you can cut it together with the bones. We thoroughly wash the meat under running water and let the water drain. Peel the onions and cut them into cubes.

2. STEP 2

   

   Wash the carrots, peel and grate on a medium grater. Carrots can be omitted from the dish if desired, but they add a pleasant sweetish flavor to the meat.

3. STEP 3

   

   Pour a small amount of vegetable oil into the multicooker bowl. To make the dish even healthier and tastier, vegetable oil can be replaced with olive oil. Turn on the “frying” program for 10 minutes. When the oil is hot, place the cooked onions and carrots into the multicooker bowl. Stir the vegetables with a wooden or silicone spatula, fry them with the multicooker lid open until soft.

4. STEP 4

   

   Then add rabbit meat to the vegetable frying. Add salt and ground black pepper to taste. Stir and fry for about 10 minutes with the lid open. The meat should turn slightly white. Add a couple of tablespoons of sour cream and pour a small amount of water, mix, a quarter of a glass is enough, the main thing is that the bottom of the multicooker is not dry and the contents are not burnt.

5. STEP 5

   

   Turn on the “quenching” program for 30 minutes. Close the multicooker lid. After a quarter of an hour, you need to check the condition of the dish. Add liquid if necessary. The dish is ready.

6. STEP 6

   

   You can serve the stewed rabbit with any side dish you like; mashed potatoes, pasta, and cereals work well. It turns out very tasty, juicy and healthy. Bon appetit!

Comments on the recipe

TATYNA

23.10.2023

5

My favorite dish is rabbit with potatoes, baked in the oven.

Natalia M

23.10.2023

5

Today for lunch I made stewed rabbit in a slow cooker. I have long noticed that rabbit cooked using this technique is the softest. And most importantly, children eat it with pleasure. This time I had the front half of the carcass. After cutting, I soaked the meat in plain water overnight in the refrigerator. I was once advised to add vinegar to water. I didn’t like this method; the meat then tastes acidic. Therefore, using clean water is ideal for me. Closer to lunch, I fried onions and carrots in a slow cooker. I took twice as many vegetables to make it juicier. Then I added the rabbit pieces. In total it took 25 minutes to fry. Then I added half a glass of water, sour cream and a spoonful of tomato paste. My rabbit was far from young, so I set the “stewing” program for 1 hour 10 minutes. She didn’t even disturb the contents of the bowl; she was busy with other things. After the beep, I opened the lid and saw that the meat and vegetables had released enough liquid to make gravy! The slow cooker again pleased us with soft and juicy rabbit meat. It literally comes off the bone. Very similar to stew. At the same time, the rabbit is very tasty, soaked in vegetable juices. Even without using spices it turned out great!