Rabbit under an onion coat with buckwheat porridge


Tender rabbit in tomato sauce melts on the tongue. And buckwheat porridge goes very harmoniously with this dish as a side dish.

Rabbit recipe

To prepare we will need:

Rabbit - 1 pc.
Tomatoes - 3 pcs.
Tomato paste - 30 ml.
Wine - 50 ml.
Onion - 3 pcs.
Vegetable oil - 30 ml.
Salt and spices - to taste

How to cook rabbit with buckwheat:

First of all, set the buckwheat to cook. In the meantime, she's getting ready, let's take care of the rabbit. Rinse the meat and cut into portions and roll in spices. Fry the rabbit in vegetable oil until golden brown.

Cut the onion into quarter rings and add to the meat, reduce the heat and continue cooking, uncovered, for another 5-6 minutes. Cut the skinless tomatoes into cubes and add them to the frying pan along with wine and tomato paste.

Now cover with a lid and simmer for 30-40 minutes, adding water if necessary. Finally, add salt to taste. Serve hot with buckwheat porridge. Bon appetit!

How to cook in French: stewed chicken and rabbit in wine

Discussion

A very interesting recipe. You should definitely try to cook it. I would also like to recommend a cool recipe with rabbit [link-1]. It is the combination of olives and rabbit meat that gives it an incredibly cool taste.

Translation inaccuracies simply kill this recipe. I would like to see how a translator will stuff a 4-kg rooster (or rabbit) into a cocotte :))

Pork, lamb, chicken, turkey: cooked with vegetables and sauce

Recipes from the restaurant - at home: pate, cream of mushroom soup and cannelloni with rabbit

How to cook chicken? Recipe with pumpkin, pear and rosemary

Meat dishes from Nika Belotserkovskaya: step-by-step recipes with photos
...But what will meat look like in Italian? Cookbook author Nika Belotserkovskaya claims that it will be a stew, and not necessarily of the same type. We tell you how to prepare a delicious marinade from yogurt, and what happens if you simmer chicken, lamb, rabbit, pork and sausages in one pan.

"Shefmarket": I am testing a service for the delivery of dinner sets.

Some time ago I tested one of the services for the delivery of dinner preparation kits, since then my eldest son periodically pestered me with requests to repeat the experiment. Less than a year later, the opportunity arose to test another company - this time Shefmarket. You can order different sets of dinners from Chefmarket - not only ordinary homemade ones, but also “fitness”, lean and so-called “original”. We decided not to experiment much and settled on homemade dishes...

What to feed a child under 3 years old

Many parents believe that a three-year-old child can eat all the foods that adults eat, but in reality this is not the case. Of course, the diet of a child of this age includes more foods than before, but still for normal development he needs a healthy diet containing all the necessary vitamins, minerals and elements, and not just cakes. Let's talk in more detail about what to feed a 3-year-old child. The nutrition of a 3 year old child is a diet consisting of...

Lenten cabbage rolls. Beautiful and delicious culinary recipes.

rnd=951019776 Lenten dishes do not have to be prepared only during church fasts; being a vegetarian from time to time can even be beneficial for health. In addition, vegetable dishes, for example, lean cabbage rolls, perfectly diversify the daily diet of your household. Various recipes with photos [link-1] will help you diversify your diet during Lent. Most housewives prefer to prepare cabbage rolls from leaves of white cabbage, previously dipped in...

Heat the oil, dip the breaded cheese slices into it and fry until golden brown. Transfer grilled cheese to a wire rack to remove excess oil.

Place the finished cheese on a plate, pour over the confiture, garnish with mint and physalis.

Rabbit fricassee with white wine This rabbit can be served as a side dish with baked potatoes, stewed vegetables and fried mushrooms, as well as various types of pasta.

I recently had to join a clan of modern people who value their time and strictly follow all newfangled trends. Well, it happened, I didn’t want to, honestly :) I am a relic, a conservative creature absolutely immune to the winds of change. The very fact of my purchase of a multicooker caused agitation among all my relatives and not so familiar ones and caused a whole flurry of approving and malicious comments. Actually, I didn’t want to write about this, but about love... One of the very, very TOP managers of our company...

Discussion

Where is the report from using your own multicooker? :))

Let's close the topic of multicookers already, shall we?! A strong-willed common effort.
This is simply the cornerstone of this conference. Fast and efficient ignition, as correctly written below. It's not funny anymore.
It seems to me that the archive of topics about multicookers has accumulated for several months of continuous reading, every participant who has it and who doesn’t has spoken out, and more than once.... . A person who searches and knows how to read will find all the answers to all questions in the archive. But it seems to me that we have already gone overboard with the discussion of multicookers as a traditional topic. Now, really, it’s already making me feel nauseous.
Ler, if it weren’t for you, I wouldn’t even have opened the topic. But I read all your threads. And you there too???? I'm belittling...

Daily food intake: Proteins - 30.

Daily food intake: Proteins - 30% of daily calories Fish or seafood (200-250 g of lean white fish or 100-150 g of fatty fish, such as halibut, butterfish, trout or salmon) - 250-300 kcal - daily Cottage cheese (5- 9% fat) 100-200 g as a separate meal or with vegetables and/or herbs (80-160 kcal) daily. 9 tablespoons of cottage cheese covers the daily protein requirement! 1 chicken egg or 3 quail eggs (100 cal) - 1-2 times a week. You can only consume daily...

Girls, how did you introduce a new type of meat? Now he eats 60-70 grams of turkey, I want to introduce a rabbit, but I can’t give 60 grams at once, I’ll start with a couple of spoons. And the rest of the volume is turkey? I apologize for the stupid question - can you mix meat?? :)

Discussion

I only serve meat with vegetables. He doesn’t eat separately, except to suck a piece from my plate for pampering. I don’t experiment much, I started with beef, then chicken. Anything else rarely happens in our family

06/28/2013 17:05:50, Mindi

Hot meat dish and cold appetizer - one recipe.

Discussion

I cooked the pork! It turned out so delicious! Most importantly, my husband really liked it!

Wonderful recipe! I had never cooked poultry before, but after cooking, my attitude towards them changed. Now this yummy appears on our family’s table quite often!

But how nice it is to fit into pants that I haven’t fit into for 4 years, huh? I haven't gotten into them for 4 years. and then it slipped through so easily. And how they were still left at my house... I threw out all the small things that year. and the pants are size 50... and they fit as they should... It’s easy to look bad... there are advantages to all the disadvantages... and a question..:-) . Who is the rabbit delicious with? I’m talking about the side dish. For the second day, the rabbit lies in the refrigerator. you have to cook it - that's for sure. What's the side dish for it? My family doesn't...

Discussion

The main thing is to stew the rabbit itself deliciously, and the side dish is not so important - buckwheat, rice, pearl barley, stewed squash. cabbage, frozen vegetable mixture, cards. puree, nothing after all. I love rabbit with a large amount of onions and carrots + tom. spoon of pasta (and water to taste). Cut the rabbit into small pieces.

Ch. and sugar), flour, coffee, soda, and so on and so forth!
Almost everywhere it is written that it is not allowed. Reading all this, I tried in horror to figure out what I should eat so that at least I wouldn’t die of hunger. Nothing came to mind except buckwheat and chicken. No, maybe someone will judge me and say that we ate so much and everything is fine. But at that moment I was confused, because, I repeat once again, I couldn’t clearly find anywhere what I could eat, I was inexperienced, and the doctors even in the maternity hospital were a little scared that the baby was crying precisely because that I managed to eat something wrong!

Rabbit meat is one of the best, much healthier than lamb, pork, beef, chicken and turkey. It is indicated not only for healthy people, but also for those suffering from pathologies of the heart, blood vessels, kidneys, liver, gastritis, stomach ulcers, and hypertension. You just need to select all the ingredients correctly and select the appropriate cooking mode.

Cooking rabbit meat with potato pieces in a slow cooker

How to cook rabbit in a slow cooker with potatoes - the easiest recipe. So, you will need

  • half a kilo of fresh rabbit meat, chopped into pieces,
  • half a kilo of potatoes,
  • one carrot, one onion - “turnip”,
  • one hundred grams of sour cream
  • glass of water,
  • sunflower seed oil,
  • salt, spices.

We will tell you how to cook a rabbit in a slow cooker with potatoes in step-by-step instructions. Step one. First, prepare the rabbit meat: wash the pieces, dry them with a napkin, and put them in a bowl. Cut the carrots into shavings, bars, cubes, and circles. Cut the onion into small cubes. cut into medium sized cubes.

A dressing of sour cream, salt and ground black pepper will give the dish an original, delicate taste.

How to deliciously cook a rabbit in a slow cooker - step two. Place the rabbit meat in a pan and turn on the “Fry” mode for ten minutes. Stir the meat during cooking. After five to seven minutes, add carrots. At the end of the frying mode, add potatoes, sour cream dressing and turn on the “Stew” mode for sixty minutes. The rabbit in the slow cooker with potatoes and sour cream is ready. Lunch!


Stew rabbit meat with vegetables in a slow cooker

Stewed rabbit with vegetables in a slow cooker - to prepare it you will need

  • half a kilo of rabbit fillet,
  • one carrot and one onion,
  • three tablespoons of oil from any vegetable raw material,
  • four hundred grams of beans,
  • two hundred grams of corn grains,
  • two hundred milliliters of white wine and water,
  • spices, salt.

To make a rabbit with vegetables melt in your mouth in a slow cooker, you must adhere to the following sequence: cut the meat into pieces, add spices, and leave to cook for an hour and a half in a small amount of water.

At this time, turning on the “Frying” mode, cook the vegetables: then add beans and corn. Add meat, water, wine to the fried vegetables and simmer for 1.5-2 hours. An appetizing, tender rabbit with vegetables in a slow cooker is ready!

Rabbit meat with buckwheat - fast, healthy and delicious

Stewed rabbit with vegetables in a slow cooker is a nutritious, healthy and very tasty dish. But you can also cook rabbit in a slow cooker with any cereal. Here is one of the most accessible recipes. Ingredients needed:

  • three hundred to four hundred grams of rabbit meat,
  • two hundred grams of buckwheat
  • four hundred milliliters of water,
  • carrot,
  • one onion - “turnip”,
  • any crushed pepper,
  • salt, bay leaf,
  • vegetable oil.

Cut the meat into cubes, cook it in a slow cooker with butter for twenty-five minutes, turning on the “baking” mode. Add grated carrots and diced onions, stir, cook for another ten minutes.

Wash the buckwheat well, mix with meat and vegetables, add salt and spices. Cook the dish for forty minutes using the “Stew” or “Buckwheat” mode.

Hot, fragrant rabbit with buckwheat in a slow cooker will not leave your loved ones and guests indifferent! It is appropriate to serve it both on weekdays and on holidays and Sunday lunches.

    Roast beef with potatoes in a slow cooker is very popular. This version of fried meat is a classic way of preparing it....
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    • We will prepare all the necessary products.


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


    Take 400 - 500 g of onions. Cut it in half and shred it into half rings. The slices should not be very thin, but a little thinner than we cut for regular rice pilaf.


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


    Take a cauldron, preferably a cone-shaped one. It mixes everything better and the dish sticks to the bottom less. Pour oil. Warming up. Throw in the meat and stir frequently. So that the frying is uniform. We do not fry the meat too much. Fry until a reddish golden crust appears. Throw in the onion. We also often interfere. We also make sure that the onion does not burn. Once the oil droplets are clear and the onions begin to brown, add the carrots. And stir 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 fried mass. reduce 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 seasoning. If the water has boiled away too much, add more, but not much. Calculating approximately how much buckwheat will take. About the same as in this photo. Rinse the buckwheat under running water until the water runs clear and pour it into a cauldron. Cook until the buckwheat is ready. You can close the lid and steam over low heat. Do not mix under any circumstances. Just sometimes open the lid and look at the buckwheat. If you see that the water has evaporated, but the buckwheat is still strong, add a little boiling water. So that she can get there. As soon as the buckwheat is ready, take a long spatula and look from the sides to see if there is any excess water, if there is still any, collect the pilaf in a mound and evaporate the water completely.


    That's it, our pilaf is ready. The meat can be placed on the dish in the same pieces, or you can cut them smaller. Preparing such a dish certainly requires a lot of attention, but it is worth it. Finely chopped onions, tomato juice and green radish go very well with pilaf. All this activates the stomach and is rich in vitamins. Promotes good digestion. I think many people will like this recipe of mine. Prepare and try! Bon appetit!

    The late father held for a long time rabbits. Loved these cute animals. They grow quickly and reproduce even faster. In general, in autumn-winter we were always with rabbit meat, as now with goose (mother has her own hobbies - geese). During the period of family rabbit breeding, I was already a final year student, my freshman brother and I lived, renting an apartment with my friends. It was a good time, wonderful! The wonderful life was supported by food bags from their native land. Pies, pies, minced meat, meat, pickles and jams, store-bought canned goods and dried goods (so that the kids could save money)... We were especially looking forward to meat - all the villagers, all with a meat mentality, meat-eaters. My parents were surprised by the fact that in addition to the usual pork and chicken, they also passed on ducks (they didn’t keep geese at that time) rabbit meat u.

    Let's throw away all the musi-pusi and regrets about eating this cute animal. It’s easier for me: I grew up in a village where any domesticated animal had its own functional purpose. The villagers didn’t even keep lazy cats back then, since the cat was obliged to catch mice and rats.

    Everything in the student apartment was eaten. Moreover, I did most of the cooking, and I’m doing great with this art. Even in mastering recipes that I didn’t know about. I prepared the rabbit according to my mother’s recipe.

    So, rabbit. Has already come to me ready carcass, most often frozen and already before this soaked in water(well, so that the characteristic smell disappears). Uncut. So I him whole and baked, having previously stuffed the rabbit insides. For faint-hearted cooks and eaters, the carcass can be cut into portioned pieces - it’s easier and simpler, you don’t have to work on cutting the finished dish. We marinate either the whole carcass or pieces of the rabbit. I did this when I was a student in mayonnaise, after rubbing the carcass with a moderate amount of salt and black pepper. I didn’t spend much time marinating - the meat was still tender, and there was a risk of not being able to feel it after long marinating.

    The rabbit was placed on a baking sheet greased with vegetable oil (there were no baking bags then, this was the only method left). AND stuffed the belly animals - no way without a side dish. I often made buckwheat as a side dish., more precisely, stuffed it, half-cooked, with the insides of a rabbit. It turned out just great! Tasty! A complete lunch or dinner: meat, but at the same time dietary. Our friendly cohabiting group devoured it in an instant, and the guests also got their share.

    It turned out just as delicious baked rabbit with potatoes. Well, here is a recipe similar to baked chicken legs with potatoes:

    I understand that these are simple recipes, nothing unusual. Later, of course, I improved the recipe: marinades became more refined(thanks to the Internet!) . I tried rabbit meat marinade in this form: vegetable oil + squeezed garlic + spices from aromatic herbs (rosemary, dill, basil, coriander, cloves).

    And like this: olive oil+ sour cream+ spices. And also in this lemon juice + sour cream + mustard. Yes and rabbit baked not only with buckwheat and potatoes, but also, for example, with vegetables (carrots, onions, zucchini, bell peppers, eggplant). And also the rabbit was simply baked in portioned pieces(they say that an unstuffed rabbit carcass is not suitable for baking in the oven), without any cereals and vegetables, and for a side dish we had mashed potatoes, or just chopped fresh vegetables.

    Appeared and materials available for baking in the oven: sleeve and baking bags, ceramic and clay pots, I remembered forgotten foil. In general, in all variants and methods of baking our the village rabbit was incomparable!Delicious, tender meat- what should I describe here?

    Then, due to my father’s serious illness, there were no more rabbits on our farm. Purchased - did not buy. Nevertheless, several times, at the request of my husband’s relatives, I had to cook rabbit in sour cream, but this is a separate review.