Cook rabbit in a pressure cooker recipes. Rabbit in a pressure cooker. Potato casserole in a slow cooker

And another recipe for a slow cooker.

What to do when there are rabbit legs at home? Of course, put them out. And if you have a pot-safe (multi-cooker-pressure cooker), so it becomes a trifling matter.

All the same can be depicted in an ordinary cast-iron or duck-iron using an oven. But it will be much longer in time than in a pressure cooker.

Well, let's try to portray something like rabbit legs?

So, we will need:

• rabbit chopped into portioned pieces or just legs from this animal
• red wine. I don’t write the amount of wine, because no matter how much you take, it’s all the same, you have to run after it two more times (reworked Russian proverb about vodka)
• salt and pepper

For pouring sauce:

• natural yogurt approximately 250 grams (two jars of 125 grams)
• grain mustard - two tablespoons
• a mixture of Provence herbs or any other spices that you like. I enjoyed the oregano and basil that evening.
• garlic - a pair of large cloves
• salt and pepper - to taste

Well, vegetables - a couple of potatoes and a couple of eggplants, salt and seasonings as desired

Further - everything is simple.

We take the rabbit, rub it with the necessary amount of salt and pepper. Rub to taste, do not get carried away.

Next, you need to marinate the rabbit in red wine. It is not necessary to pour a lot into the rabbit. Leave yourself better. The rabbit doesn’t care what kind of wine they pour it with, but we don’t! Therefore, I used a decent Italian dry red wine. For a rabbit of wine, you need a little - 100 grams. He should not swim in it. So, just so that the meat is soaked with wine and it softens it.

A couple of hours for a rabbit is enough. I couldn't even bear it. About an hour later, my rabbit went to work, and I went a second time to the store for wine.

We turn on the cartoon on the frying mode and fry the rabbit for 10-15 minutes until a stable crust appears. So all his juices were sealed inside. Put oil or not? I didn't. I have a bowl with a good non-stick coating.

It's time for the sauce filling. Mix mustard, spices, salt and pepper in one container. Then, on a fine grater, grate the garlic there. Mix well again. The sauce is ready!

We fill them with a rabbit. The sauce should be enough so that the rabbit does not swim in it, but is simply smeared with high quality. To do this, you can “scrambled” it in the sauce.

Now it remains only to put the multicooker in the “Extinguishing, bird” mode for a maximum time of 45 minutes.

That's it, you can go to the store again if everything is over for you. Well, do you remember? ... still run twice ...

In short, after the cartoon sang the anthem of the finished dish to me, and it is very simple, this anthem: a heart-rending “beep-beep-beep-beep” and winked cheerfully with the light for switching to the heating mode, I did not immediately rush to open it. I slowly began to prepare for such an important action as "serving the dish." No, it would not be simple, put everything on a plate and eat it quickly. No and no. The eye and the stomach should rejoice at the same time. Dissonance can arise in the brain: how is it? Such a nondescript bunch and so tasty? Let's not load the brain with unnecessary information. Let it enjoy along with the taste buds.

Slowly open the slow cooker, trying not to expose your tender flesh to the jets of steam from under the lid. If this happens, then you can safely sing a hymn to bungling. This is a simple composition consisting of a set of sounds, for example: “Ai-ai-ai-ai”, and some kind of mother is often mentioned in the chorus ...

We do not throw our finished dish in a bunch, but we throw it in an artistic bunch. Garnish with whatever is in the fridge. I had boiled carrots and cherry tomatoes.

As a matter of fact, everything. We are ready to taste the delicious rabbit. To be honest, this is the first time I've seen such a thing when you can really say "the meat is shaken off the bone." If you take the bone and make a sharp movement, then all the meat falls into the plate, and a bare bone with cartilage remains in your hands!

Make your loved ones happy and they will make you happy! ©

Photos are clickable - they enlarge when you click on them. ©

Rabbit meat is incredibly tender, tasty and juicy. In terms of fat content, it is the same as chicken, but in terms of satiety and softness, it surpasses poultry meat.

We will tell you how to cook a rabbit in a slow cooker.

In a slow cooker, there is little chance that the dish will not finish baking, or burn. At the exit, amazingly soft and tender meat with a light crispy crust awaits you.

Required Ingredients:

• one rabbit carcass;
• spices to taste;
• mayonnaise - 50 gr.;
• salt - 12 gr.

Cooking method:

1. Divide the eviscerated rabbit into two parts.
2. In a separate bowl, combine mayonnaise, salt and seasonings. Mix all.
3. Coat the meat on all sides with this mass.
4. We put the prepared halves of the rabbit in a slow cooker.
5. In the menu, click on the item "Baking".
6. Cook for 20 minutes on each side so that the meat acquires an even golden crust.
7. Now we switch the kitchen appliances to the “Extinguishing” mode, set the timer for 2 hours.
8. The result is a tender ruddy dish.

Braised rabbit with potatoes

Rabbit meat looks best with potatoes. Try this dish again.

You will need:

• two bay leaves;
• one rabbit;
• one carrot;
• potatoes - 0.5 kg;
• a bunch of fresh herbs;
• two bulbs;
• black pepper;
• other spices to your taste.

Step-by-step instruction:

1. Cut the carcass into portioned cubes.
2. Grind the peeled carrots with a grater.
3. We remove the husks from the bulbs and chop them finely.
4. We remove the skin from the potatoes, rinse the tubers under running water, chop into small pieces.
5. Fry the pieces of meat by turning on the “Frying” program for 10 minutes.
6. From time to time, the cubes need to be turned over with a wooden spatula.
7. After 7 minutes, pour the chopped vegetables, pour in the oil and cook until the end.
8. As soon as the frying program is over, add potatoes to the bowl, pour spices.
9. We continue cooking in the "Extinguishing" mode. Time - 1 hour.
10. When there are a few minutes left, add chopped greens. Rabbit with potatoes is ready.

Recipe for cooking in sour cream

Sour cream gives the meat even more softness and richness. Pieces in sour cream just melt in your mouth.

Grocery list:

• two cloves of garlic;
• rabbit meat - 0.5 kg;
• a pinch of black ground pepper;
• a piece of butter;
• one carrot;
• sour cream - 0.3 kg;
• vegetable oil - 30 ml;
• salt to taste;
• one bulb;
• green dill to taste.

How to cook a delicious rabbit:

1. The rabbit must be chopped into portion size cubes.
2. Combine vegetable oil and butter in a multicooker bowl.
3. Turn on the "Frying" mode.
4. As soon as the butter has melted, put the pieces of meat there and fry them for 20 minutes from both barrels.
5. Place the browned rabbit on a separate plate.
6. Chop the peeled onion in the form of half rings.
7. Process the carrot in a grater.
8. Pour vegetables and pass in a slow cooker at the same mode.
9. After 10 minutes, transfer the meat to the onions with carrots and cook in the “Stew” program for 40 minutes.
10. At this time, crush the garlic under pressure.
11. Finely chop the washed dill.
12. Combine these two ingredients with sour cream.
13. Then add pepper and salt.
14. After 40 minutes have passed, pour the dish with sour cream sauce and cook for another half hour.

With the addition of mushrooms

Base Ingredients:

• champignons - 180 gr.;
• five potatoes;
• one bay leaf;
• rabbit - 0.6 kg;
• sunflower oil - 50 ml;
• salt - 12 gr.;
• one carrot;
• one bulb.

Cooking option:

1. We cut the meat into small pieces. It is best to take the pulp.
2. Vegetables are processed in a standard way and chopped with a knife.
3. We cut the cleaned mushrooms into circles.
4. Combine pieces of rabbit meat with onions and carrots in a slow cooker, pour everything with vegetable oil.
5. Pass for 20 minutes.
6. Add chopped potatoes and mushrooms.
7. Pour in enough water to cover the food.
8. Add dry ingredients and bay leaf.
9. Press the "Extinguishing" button and wait an hour and a half.
10. The delicacy can be served with herbs or sour cream sauce.

In wine sauce

This sauce gives an ordinary rustic dish a unique flavor and sophistication. A rabbit dish will gain a strong position at any table.

Recipe Ingredients:

• rabbit carcass - 2 kg;
• stalk of celery;
• red wine - 0.2 l;
• two bulbs;
• dry basil or thyme.

Cooking instructions:

1. We divide the carcass into portioned pieces.
2. We put it in a slow cooker and cook the meat in the “Frying” mode in vegetable oil.
3. After 15 minutes, add chopped white onion.
4. As soon as the meat and onions have acquired a golden hue, fill them with water, pour seasonings.
5. We simmer for half an hour.
6. Add red wine and chopped basil to the slow cooker.
7. We cook by turning on the “Extinguishing” program for another 30 minutes.

Roast in a multicooker

carrots - 1 pc.;

three cloves of garlic;

one rabbit carcass;

onion - 1 pc.;

olive oil - 17 ml;

pepper and salt - to taste.

Flavored Roast Cooking Options:

1. Season the meat with a mixture of black pepper and salt.
2. Pass the peeled carrot root through a coarse grater.
3. Finely chop the onion.
4. Put the rabbit pieces in a multicooker bowl, pre-coated with oil and cook 40 in the “Baking” mode.
5. At this time, pass the vegetables in a pan and add to the main ingredient in the slow cooker.
6. Pour the remaining spices, put sour cream and pour a small amount of water.
7. As soon as the kitchen appliance beeps to end the program, sprinkle the dish with chopped garlic and add herbs if desired. Bon appetit!

pitted prunes - 0.1 kg;

salt - 10 gr.;

sour cream - 50 gr.;

pepper, ground to taste;

ketchup - 40 gr.

Step by step preparation:

1. Cut the meat into small cubes.
2. Fold them in the multicooker, select the “Frying” item in the program menu. Cook the meat for half an hour, turning it over to the other side from time to time.
3. Cut the carrots into strips, and the onion into small cubes.
4. Add them to the rabbit meat and fry for about 10 minutes.
5. Pour ketchup, sour cream, pour all the spices and salt, put mustard.
6. Set the appliance to the "Extinguishing" mode and cook for an hour and a half.
7. 30 minutes before the slow cooker makes a characteristic sound, add the prunes.

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

Rabbit meat also contains many minerals and vitamins. To cook a rabbit with sour cream, you absolutely do not need a lot of time allotted for rest and expensive ingredients.

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 cooking rabbit with sour cream sauce:

1. Rinse the rabbit meat well, peel it and cut into portions. Add salt and ground black pepper to taste. Keep in mind that the meat is tender.
2. Set aside the meat in a cool place so that it marinates well.
3. Peel the onion and cut into neat medium-sized rings.
4. Put the pressure cooker on medium heat, grease the pan with butter and fry the onion and rabbit meat separately.
5. Mix water, sour cream and mix well.
6. Put the rabbit and onion in the pressure cooker, pour over the sour cream.
7. Cook the dish for about 30-40 minutes. During this time, the meat will absorb sour cream well.

After the set time has elapsed, carefully remove the finished dish, put it on a tray and let it cool to room temperature. Rabbit with sour cream is tasty, fragrant 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.

Rabbit meat is considered dietary, it is not particularly fatty, it is tender and soft. But it needs to be cooked right. Most often, I cook stews or boiled dishes from it, but today I decided to cook a rabbit in my own juice.
At the beginning of cooking, you need to rinse the rabbit meat well, for cooking I took half the carcass, because there is not much meat in it, and most of it is bones. But my rabbit was big enough.

Washing the meat well from the blood, I cut it into portions. My pieces are quite large. I did not make them too small, in large pieces there is more "juice".

Then I prepare a container for meat, I took a pan in which the rabbit will marinate. Salted the meat.

Then I start the pickling process, I take onions.

Then I carefully cut the onion into rings.

We return to our rabbit, I have already salted it, now we need to add spices. I have spices for barbecue at home, so I will use them. I add to taste to the meat, then I squeeze the juice from half a lemon here.

I add the previously chopped onion.
I mix all this well, I also supplement the meat with basil, I just had purple basil in the refrigerator, I froze it in the summer together with other herbs. Basil harmonizes wonderfully with any meat and gives it a unique taste.

The meat is ready, you can leave it to marinate, I left it overnight in a cool place. By morning it was already well marinated, the smell from it was just wonderful.
Now you can put it to cook. To cook a rabbit in its own juice, I put it in a pressure cooker, I add a little water to the bottom of the pan so that the meat does not stick, close the pressure cooker tightly and put it on fire for 30-40 minutes. Meat cooks quickly in a pressure cooker.
I like it when the meat is very well cooked, when it turns out to be a little stewed, very tender and soft. So I got a rabbit.
Spices gave it an unusual aroma and taste, it became incredibly tasty, melting in your mouth. Even the color of the meat has become a little brownish. Appetizing pieces of rabbit can be served with any side dish, whoever likes what. It goes well with almost any vegetable or pasta. An excellent dish, and in preparation it does not cause any special difficulties.

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

Rabbit meat also contains many minerals and vitamins. To cook a rabbit with sour cream, you absolutely do not need a lot of time allotted for rest and expensive ingredients.

Ingredients needed:

1 rabbit

3 onions

400 grams 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 cooking rabbit with sour cream sauce:

1. Rinse the rabbit meat well, peel it and cut into portions. Add salt and ground black pepper to taste. Keep in mind that the meat is tender.

2. Set aside the meat in a cool place so that it marinates well.

3. Peel the onion and cut into neat medium-sized rings.

4. Put the pressure cooker on medium heat, grease the pan with butter and fry the onion and rabbit meat separately.

5. Mix water, sour cream and mix well.

6. Put the rabbit and onion in the pressure cooker, pour over the sour cream.

7. Cook the dish for about 30-40 minutes. During this time, the meat will absorb sour cream well.

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