How to cook a rabbit with a potato. Recipe: roast from a rabbit with a potato

Rabbit meat is not in vain considered dietary. It can be used even for people who have big problems with the intestines or stomach. It is prescribed for those who are weakened by a long serious illness or have undergone a recent operation - rabbit meat is excellently digested and quickly restores strength. Chicken meat, of course, is also suitable in such cases, but that which is useful - white - is rather stiff and dryish. A rabbit is juicy, tender and soft.

Yes, and quite healthy people do not mind eating a rabbit, which is a pleasant variety after pork, chicken and beef.

Extinguish the rabbit

There is an abyss of ways to cook rabbit meat. This meat is combined with virtually any side dish - from vegetable salad to pasta. But its combination with potatoes is especially satisfying, tasty and harmonious.

The easiest and fastest option, how to cook a rabbit with a potato - put out. This dish will be appropriate on the festive table and will be very pleased with the family on a typical day. For cooking you need, except rabbit and potatoes, onions, carrots, lean oil and your favorite seasonings.

Cooking process

First of all, the rabbit must be soaked in water. Different housewives spend the same time for this stage, but most tend to believe that half an hour is enough. Then the meat is cut - not finely, but not large - and is fried in lean oil for about five minutes. When we are preparing a rabbit with potatoes, we must remember that it is too long to fry it - the meat will become harsh and lose some of its juiciness.

Onions are cut into half rings, carrots rub or cut with straw if you do not like it shredded. Half of both are fried with a rabbit for about ten minutes. Then water is poured - it must cover the contents of the vessel and rise above it for two or three fingers. Extinguish all this will be from half an hour to forty-five minutes - depends on the volume of the pan and the weight of the rabbit.

Then the prepared potatoes are cut into cubes or slices - as more like it - and with the remaining carrots it is added to the rabbit. This recipe for a rabbit with potatoes suggests after adding the latter to pour the pot with boiling water. On fire, it will stand until the potatoes soften. A couple of minutes before the final readiness, you can add spices - or intended for meat, or those that are in harmony with the potatoes, or your favorite set.

Oven: quick and delicious cooking

Wonderful to taste options, like to cook a rabbit with potatoes in the oven. There are some subtleties here: you do not need to soak the carcass, but you'll have to rinse it and dry it with a napkin or towel. The dressed carcass immediately solicits and peppers; Moreover, it should be sprinkled with dry dill. Onion finely chopped; Peeled potatoes are cut in circles (mostly for beauty, do not like it - cut at your choice). Everything is filled with mayonnaise and mix well.

Such a rabbit with potatoes is usually cooked in a deep baking tray. But if the carcass is small, a frying pan with high sides will do. The dish is smeared with oil (vegetable), it is laid out prepared meat with vegetables and all this is wrapped in foil on top.

In the oven, the dish will stand for half an hour. Then the shelter from the foil is removed, and further two variants of the further development of events are possible. If you want ruddy meat - a baking tray with a rabbit and potatoes is simply removed to the oven for another 10 minutes. If you want a cheese crust - on top of the evenly scattered grated cheese, and the contents of the dishes are baked the same time.

Roast rabbit with zucchini

A good recipe is how to cook a rabbit with a potato - roast. In principle, this is a type of stewed version, but with its own characteristics. So, soak the carcass is not necessary, as well as drying with a towel. Meat is quickly fried from all sides and is shifted to something thick-walled - for example, in a kozanok or a scallop. Cut zucchini, potatoes and onions in a fat, left from the rabbit, and add to it. Top with coarsely chopped tomatoes. Then the roast from a rabbit with potatoes and zucchini is poured with sour cream, which before this is brewed in half with hot water. Attention! Layed layers do not need to mix, you can spoil the whole dish.

When the contents of the saucepan boil, the fire is removed to the smallest, the sucker closes with a lid, and the future roasts languish until ready. The time of longing depends on the size of the vessel.

To the connoisseurs of the multivark

Those who prefer modern kitchen equipment, it is useful to learn how to cook a rabbit with potatoes in a multivark. Her model is not so important - there would be an extinguishing regime. To begin with, the chopped rabbit is folded into a multivark with an open lid and 10 minutes are prepared on the "fry" mark. It is necessary to turn it as it is on a regular stove. During this time the potatoes (naturally, brushed) are cut with small pieces, carrots rubbed, the onion finely chopped. The last two vegetables can be added to the rabbit at the end of the frying.

Sour cream is diluted with water, mixed with salt and pepper. When the "fry" is completed, the potato is put in the multivark, and everything is poured with cooked sour cream. If the apparatus is 860 W, the quenching regime is switched on for an hour. If the power is different - the time accordingly increases or decreases.

Pot with rabbit

This is also a "wind" recipe, but the result is batch and very different taste. The cut rabbit is salted and fried together with onions - not for long. Meat is laid out in pots, there is added ground pepper and mustard. Do not like mustard, you can replace it with ketchup. Raw potatoes are cut into straws or cubes and poured into pots to the top. The water is poured a little less, so that the potatoes are not completely covered. To salt or not - at your discretion; In principle, the rabbit is already salted, so you can and abstain.

The pots go to the oven for half an hour. How will this time pass - add each a piece of butter and return it back. In about fifteen minutes you can serve a hungry family.

Rabbit - a delicious thing. You can come up with other recipes - with mushrooms, as part of a salad, in the form of pâté; Soups and broths on rabbit meat are also simply delicious. None of the options will disappoint you.