Recipe: Braised Rabbit On RussianFood.com

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Recipe: Braised Rabbit On RussianFood.com
Recipe: Braised Rabbit On RussianFood.com

Video: Recipe: Braised Rabbit On RussianFood.com

Отличия серверных жестких дисков от десктопных
Video: BRAISED RABBIT | The Village Kitchen | Northern Italy 2023, February
Anonim

Stewed rabbit

Recipe photo: Braised rabbit
Recipe photo: Braised rabbit

10 servings 1 hour 45 minutes (your 55 minutes)

Braised rabbit is a recipe for a wonderful hot dish for a festive table, for example, for New Year's table 2020. So, how to cook a braised rabbit?

Food (for 10 servings)
Rabbit - 1.5 kg
Butter - 100 g
Sour cream - 400 g
Carrots - 400 g
Onions - 250 g
Tomato puree - 150 g
or tomato paste - 50 g
Salt - 2-3 tsp
Ground black pepper - 1.5-2 tsp
Broth (water) - 2.5-3 cups

You can also cook a rabbit in cast iron in a preheated oven. The rabbit's recipe in this case is slightly different. At the same time, all products are laid in raw form at the same time, then poured with broth, salt, pepper are added, tightly closed with a lid and placed in the oven.

Step-by-step photo recipe

Photo of the recipe: Braised rabbit - step number 1
Photo of the recipe: Braised rabbit - step number 1

Prepare ingredients.

Photo of the recipe: Braised rabbit - step number 2
Photo of the recipe: Braised rabbit - step number 2

Chop the processed and well washed rabbit carcass into portions.

Photo of the recipe: Braised rabbit - step number 3
Photo of the recipe: Braised rabbit - step number 3

Rub each piece with salt and pepper.

You can put the pieces into a bowl and refrigerate for 30 minutes. Or you can cook right away.

Photo of the recipe: Braised rabbit - step number 4
Photo of the recipe: Braised rabbit - step number 4

Heat a frying pan, melt butter. If there are a lot of rabbit pieces, and the pan is small, the oil should be divided into as many portions as the portions of meat will be fried.

Photo of the recipe: Braised rabbit - step number 5
Photo of the recipe: Braised rabbit - step number 5

Lightly fry the pieces of rabbit in a pan over high heat. First, fry the meat for 5-7 minutes on one side.

Photo of the recipe: Braised rabbit - step number 6
Photo of the recipe: Braised rabbit - step number 6

Then turn the pieces over and fry for 5-10 minutes on the other side.

Photo of the recipe: Braised rabbit - step number 7
Photo of the recipe: Braised rabbit - step number 7

Peel the onion, cut into rings or half rings.

Photo of the recipe: Braised rabbit - step number 8
Photo of the recipe: Braised rabbit - step number 8

Carrots, peel, cut into circles.

Photo of the recipe: Braised rabbit - step number 9
Photo of the recipe: Braised rabbit - step number 9

Then put in a deep saucepan, add onions chopped into rings and one or two carrots, cut into circles

Photo of the recipe: Braised rabbit - step number 10
Photo of the recipe: Braised rabbit - step number 10

Pour 1.5-2 cups of water or broth into the pan in which the rabbit was fried, bring to a boil.

Photo of the recipe: Braised rabbit - step number 11
Photo of the recipe: Braised rabbit - step number 11

Pour the meat in a cauldron with broth and put on low heat.

Photo of the recipe: Braised rabbit - step number 12
Photo of the recipe: Braised rabbit - step number 12

When the broth boils, add sour cream, tomato puree to the pan.

Photo of the recipe: Braised rabbit - step number 13
Photo of the recipe: Braised rabbit - step number 13

If necessary, add water or broth (meat and vegetables should be almost completely covered with liquid). Cover tightly and simmer until tender (1 hour).

Photo of the recipe: Braised rabbit - step number 14
Photo of the recipe: Braised rabbit - step number 14

Braised rabbit is served hot and with a thick vegetable sauce. Potatoes fried in large chunks are served with a stewed rabbit in sour cream.

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