Sewerage and drainpipes portal / Reinforced concrete trays / Stewed rabbit with buckwheat in the oven. How to cook a rabbit in a slow cooker - rabbit with vegetables, potatoes and sour cream

Stewed rabbit with buckwheat in the oven. How to cook a rabbit in a slow cooker - rabbit with vegetables, potatoes and sour cream

12.12.2020

This is my husband's favorite dish. He can eat a rabbit for breakfast, lunch and dinner seven days a week ... There are a lot of questions on the internet about how to butcher and cook a rabbit. I decided to write about this in detail. In my opinion, buckwheat porridge goes very well with a rabbit, the main thing is to cook it correctly ... According to Pokhlebkin.

To prepare such a yummy, we need a rabbit. It is best to buy it from a friend's grandmother in the market, who will make a discount for you as a regular customer and say whether it is fresh or not. If there is no such grandmother, then we buy it in the store, in a vacuum package with fresh labeling.

It is necessary: rabbit weighing 1.3-1.5 kg no more, fatty sour cream, flour, fresh herbs - onions, dill, parsley, vegetable oil

Preparation: wash my rabbit, remove the films with fat and cut (!) it into portions. You need to butcher it like a chicken along the joints and cartilages - the front legs, hind legs, neck, and we cut the back with ribs (across the back) into pieces at least 5-6 cm thick.I would like to draw your attention to the fact that the rabbit needs to be cut, not chopped, i.e. to. his bones are thin and strong, when chopping with a hatchet they crumble - then instead of enjoying the cooked rabbit, you will have to pick out small bones, or even break a tooth !!!

Dip the portioned pieces in flour and fry in a pan in vegetable oil until golden brown.
We transfer it to a saucepan or stewpan with high walls, fill it with boiling water literally 1/3 of the volume and set it to simmer over low heat for 40-45 minutes.

Then add 3-4 tbsp. l. fat sour cream, mix everything properly so that the rabbit is completely saturated with it, add chopped greens and simmer for another 20-30 minutes, until it becomes soft, but it is not necessary that it is boiled.
It turns out a very rich and aromatic sauce with herbs

While the rabbit is "extinguished" in sour cream, we cook the porridge, it is prepared quickly enough, the main thing is to observe the cooking technology.

For porridge you need: 1.5 cups kernel buckwheat, 3 cups water, 6-7 tbsp. sunflower oil.

Preparation: sort out the kernel (I wash it out of dust, V. Pokhlebkin does not recommend it - such porridge has a more intense aromatic taste), sift it out of flour dust, add water and put on a strong fire, closing the lid. When the water boils, reduce the heat by half and cook for another 5-7 minutes. until the water is completely boiled away. Remove from heat, wrap or cover for 15 minutes. Then salt, add oil and stir. The porridge is very tasty! The main thing is that the unground is a beautiful brown color (fried or dried)

P.S. Pokhlebkin William Vasilyevich (1923-2000) - Soviet and Russian historian, Scandinavian, specialist in international relations and heraldry. He is best known as a researcher and popularizer of culinary arts, studying gastronomic history, semiotics of cuisine and culinary anthropology. Almost all of his cookbooks have been reprinted several times at the request of readers.

BON APPETIT!!!

We will prepare all the necessary products.

Let's start cooking. The front and back legs are taken from the rabbit carcass for cooking. We cut the strands into small pieces. But not into small ones either, because if the rabbit is young, the meat is tender and during the cooking process the pieces can fall apart into even smaller ones.

We take 400 - 500 g of onions. We cut it in half and chop it into half rings. The slices should not be very thin, but slightly thinner than we cut for regular rice pilaf.

Carrots are suitable for both yellow and red varieties. In this recipe, I took a mixed type of carrot. Carrots need about 400 g. Cut the carrots into strips a little thinner than for traditional rice pilaf.

We take a cauldron, preferably conical. It mixes everything better and the dish sticks less to the bottom. Pour in oil. We warm up. Throw in the meat and stir frequently. So that the browning is even. Do not fry the meat too much. Fry until a reddish golden crust appears. Throw in the onion. We also interfere often. We also make sure that the onions do not burn. Once the oil droplets are clear and the onions begin to brown, add the carrots. And mix just as often. As soon as the carrots begin to stick to the walls of the cauldron, pour boiling water over everything. About two centimeters above the surface of the entire toasted mass. turn down the fire. And let everything boil for 30-40 minutes.

When the meat is almost done, add a tablespoon of salt and a tablespoon of Zera. If the water has boiled away a lot, add more, but not much. Calculating how much buckwheat will take. Rinse the buckwheat under running water until the water is clear and pour it into a cauldron. Cook until buckwheat is done. You can close the lid and steam on a low heat. Do not stir under any circumstances. Just open the lid sometimes and look at the buckwheat. If you see that the water has evaporated, and the buckwheat is still strong, add a little boiling water. To get her through. As soon as the buckwheat is ready, take a long spatula and look from the sides to see if there is any extra water, if there is still there, collect the pilaf with a slide and evaporate the water completely.

All right, our pilaf is ready. The meat can be put on the dish with the same pieces, or you can cut them into smaller pieces. Cooking such a dish certainly requires a lot of attention, but it's worth it. Finely chopped onions, tomato juice and green radish are very suitable for pilaf. All this activates the stomach and is rich in vitamins. Promotes good digestion. I think many people will like this recipe of mine. Cook and taste! Bon Appetit!

The delicious and dietary rabbit soup is sure to appeal to those on a diet or a healthy diet. Such a first dish is perfect for feeding children, because it is created on easily digestible rabbit meat and buckwheat. The soup is prepared without adding potatoes, but if you are used to eating hot dishes with this vegetable, then peel it, rinse it, cut it and add it to the pan along with buckwheat - they have the same cooking time. The rabbit meat is cooked for about 1 hour, so that it becomes tender and languid in taste.

Ingredients

400-500 g rabbit
100 g buckwheat
1 carrot
1 onion
1 tsp salt
1-2 bay leaves
fresh or dried herbs to taste

Preparation

1. Clean the parts of the rabbit from blue veins and films, rinse in water and cut into portions. Place them in a saucepan and add 1 liter of hot water. Place the container on the stove and bring its contents to a boil, and then pour and rinse the meat, getting rid of the foam. Fill in hot water again, add salt, add bay leaves and boil for about 40 minutes.

2. Pre-peeled and washed onions and carrots, cut into small cubes and pour into a container. Rinse the buckwheat and add it to the soup. Boil for 15-20 minutes. Remember that buckwheat swells three times, so you should use at least 1 liter of water when preparing a recipe. If you want a more rich soup, add 1 tbsp to the broth. l. or vegetable oil.

3. Then add fresh or dried chopped greens to the pan to taste. Boil for another 3-5 minutes and turn off the heat or remove the container from the stove.

Rabbit meat is considered dietary, so rabbit soups are cooked even for the smallest children. Depending on whether you are making soup for a child or an adult, the cooking options will vary slightly. I was making soup for children, so I only fried onions. If you are cooking for adults, then you can fry the rabbit separately, separately the carrots and separately the onions. The ingredients in the soup will be the same in any cooking option.

Prepare the food you need.

Cook rabbit broth. The cooking time will depend on how young the rabbit is. The approximate cooking time is about an hour.

Peel the carrots and cut into thin circles or rub on a coarse grater. Throw the carrots into the soup.

Finely chop the onion. Fry in vegetable oil until golden brown.

Peel the potatoes. Cut into cubes. Throw in soup.

Rinse the buckwheat well and also throw it into the soup. Cook for about 15 minutes. Optionally, 5 minutes before the end of cooking, you can put bay leaf, allspice into the soup.