How to cook a rabbit in a slow cooker?

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How to cook a rabbit in a slow cooker?

Rabbit meat is a dietary product, because it practically does not contain harmful cholesterol, but it is rich in protein and vitamins. Thanks to its high taste and low calorie content, rabbit meat is recognized by both adult gourmets and young children. There are many dishes that include this type of meat, but today we will talk about how to cook a rabbit in a slow cooker.

About other ways of cooking this tender and healthy meat, read the article How to cook a rabbit.

Rabbit Cooking Recipes

The first recipe - Rabbit with prunes

Ingredients

  • Rabbit - 1 bird (weighing 2 kg).
  • Medium sized onion heads - 2 pcs.
  • Sour cream average fat - 6 tbsp. l
  • Olive or vegetable oil - 2 tbsp. l
  • Fresh carrot - 2 pcs.
  • Garlic - 2 large cloves.
  • Prunes - 180 g (ossicles should not be).
  • Mustard ready - one and a half teaspoons.
  • Greenery.
  • Spices, salt and herbs to taste.

Cooking method

  1. First prepare the prunes. It needs to be washed, and then soaked in water for a half to two hours. While he will be soaked, you can do a rabbit.
  2. The carcass of the rabbit should be divided into portions and put into the bowl of the multicooker, pre-lubricated with vegetable oil. Nothing more is added and we put the meat to stew for half an hour in the "Baking" mode.
  3. At the end of this time, put onion, cut into half rings and carrots, chopped into straw. Mixing vegetables with meat, let them stew for another 10 minutes. At this time, you can cook pouring.
  4. Sour cream, mustard, salt, spices and herbs mix with each other and add a glass of water. Pour the rabbit with vegetables with this compound and set the mode of “stewing” for 80 minutes.
  5. Prunes and greens add twenty minutes before the end of the cooking process, so they will give the dish its flavor and will not lose shape and benefit.

Recipe two - Rabbit with mushroom sauce

Ingredients

  • Carcass rabbit weighing 1.8-2 kg.Rabbit
  • Onions and carrots - 1 pc. large size.
  • Butter - 4 tbsp. l (can be replaced with melted).
  • Vegetable oil (to lubricate the bowl).
  • Milk - 1 l.
  • Dried white mushrooms.
  • Large parsley root.
  • Sour cream - 1 cup.
  • Ground salt and black pepper.
  • Bay leaf (optional).

Cooking method

  1. Rabbit meat is cut into pieces, placed in a saucepan, poured with milk and left to soak for 12 hours in a cool place. It is better to perform such a procedure at night, so that in the morning the meat is prepared.
  2. Mushrooms are also soaked in a little water.
  3. The rabbit is removed from the milk bath and allowed to drain excess liquid.
  4. Multicookers are oiled in a bowl and in the “Frying” mode they fry each piece on both sides. A ruddy crust should appear.Rabbit
  5. Then the rabbit is stewed. Add water - 1.5-2 glasses, salt, pepper, bay leaf (who does not like, can skip) and extinguish the "Quenching" mode for 120 minutes.
  6. While stewing a rabbit, you can do the cooking of mushroom sauce. To do this, the washed mushrooms must be crushed and fried in a frying pan until golden brown with parsley root, onion, carrot (onion cut into half rings, carrot rubbed on a grater).
  7. When all the vegetables come to readiness, they add sour cream, a little water, salt and mix.
  8. When the rabbit is extinguished, pour it with mushroom sauce and, setting the "Baking" mode, cook another thirty minutes.
  9. After that, we spread the rabbit on a dish, sprinkle with chopped greens, serve as a side dish with mashed potatoes and pickled tomatoes.

Third recipe - Rabbit with vegetables, stewed in red wine

Ingredients

  • rabbitRabbit on 2 kg.
  • Onions - 2 pcs.
  • Garlic - 3 cloves.
  • Bulgarian pepper - 3 pcs. (yellow, red, green).
  • Fresh tomatoes - 3-4 pcs.
  • Dry red wine - 200 ml.
  • Salt, spices, herbs, ground pepper.

Cooking method

  1. Rabbit cut into pieces, as for a single serving.
  2. Onions, tomatoes, Bulgarian pepper finely chop, chop the garlic.
  3. Fold the meat and vegetables into the crock-pot, add salt and spices (you can use a couple of rosemary twigs to add more flavor to the dish).
  4. Dilute the wine with water 1: 1, pour the ingredients and in the “Quenching” mode, cook for two hours.

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