Rabbit in the multivark refers to a rare type of dishes with an ideal taste and low calorie. The cooking is facilitated thanks to a kitchen gadget capable of preserving the delicate properties of meat, while eliminating the hassle and diversifying the menu with dietary options for foods high in protein.
How to cook a rabbit in a multivariate?
Dishes from a rabbit in a multivark are astounding with the variation of recipes with different ingredients, by means of which specific meat acquires a fragrance. Often the rabbit is stewed in cream or in wine with the addition of spices and spices, tinned with vegetables, makes roast and even pilaf. That the result did not disappoint, it is necessary to prepare the product correctly.
- The preparation of a rabbit in a multivark begins with the cutting of the carcass into parts. Not all parts of the carcass are equivalent - the rear part will require pre-frying, and the front can be extinguished immediately.
- Since rabbit meat has a specific smell, it is soaked in water or vinegar, changing the liquid every hour.
- Prepared rabbit, cut into pieces and in the "Frying" or "Baking" mode is pressed for half an hour. Often, carrots and onions are added to the meat, spices include bay leaf, black pepper, thyme or rosemary.
- After that, in the "Quenching" mode, bring the dish to the ready for 2 hours.
Rabbit stewed in sour cream in multivark
Rabbit in sour cream in a multivark is a classic dish, distinguished by a creamy texture and tenderness. The dairy product not only affects the taste, but also serves as a special marinade, softening the fiber of the meat. Nutritious and healthy food can be safely included in the children's diet, especially since calorie content can be regulated by low-fat sour cream.
Ingredients:
- rabbit carcass - 1 piece;
- onion - 2 pieces;
- sour cream - 250 g;
- olive oil - 30 ml;
- fresh parsley - a handful.
Preparation
- Cut the rabbit carcass portionwise.
- Fry in the "Baking" mode for 10 minutes.
- Add the chopped onion and in the "Quenching" mode, soak for 20 minutes.
- Pour in sour cream and extend the program for 40 minutes.
- A rabbit stewed in a multiquark, decorated with herbs, is served immediately.
Rabbit with potatoes in the multivark
Rabbit stewed with potatoes in the multivark refers to high-quality and satisfying dishes from the category "there is no easier" and is distinguished by ultra-light technology. You just need to lay the ingredients in the bowl of the multivarquet and in an hour enjoy a healthy and nutritious meal. The dish will be cooked evenly and not boiled, if the potatoes are laid out from above.
Ingredients:
- rabbit - 450 g;
- potatoes - 6 pcs .;
- carrots - 1 piece;
- onion - 1 piece;
- vegetable oil - 60 ml;
- water - 700 ml.
Preparation
- Lubricate the bowl with oil.
- Lay the ingredients in layers: meat, chopped carrots and onions, potatoes.
- Pour in water and set the "Quenching" mode.
- A rabbit in a multivariate is preparing for an hour.
Rabbit in cream in multivark
The recipe for cooking a rabbit in a multivarquet does not require prior marinating if you cook rabbit meat in cream. They will remove the specific smell and soften the hard meat. Since the dietary product does not contain fat, you should choose fat cream or add butter, otherwise the dish will be dry.
Ingredients:
- rabbit - 1.2 kg;
- onion - 2 pieces;
- twigs of thyme - 2 pcs .;
- black ground pepper - pinch;
- cream - 400 ml.
Preparation
- Slice the rabbit portionwise.
- Fry together with onion in the "Baking" mode.
- Season, pour in cream, put a sprig of thyme.
- The creamy rabbit in the multivarque is prepared for 40 minutes in the same mode.
Rabbit with vegetables in the multivark
Ragout from rabbit in a multivark - a dish not only satisfying, but also healthy. Everywhere is known about the dietary properties of rabbit, and the benefits of vegetables can not even be said. Rabbit with vegetables is the perfect combination, allowing to include in the diet an ideal balance of proteins and complex carbohydrates, and for one - to enjoy the taste of each of the components.
Ingredients:
- rabbit - 500 g;
- sweet pepper - 1 piece;
- carrots - 1 piece;
- potatoes - 2 pieces;
- tomatoes - 2 pcs .;
- onion - 1 piece;
- water 750 ml.
Preparation
- Set the "Baking" and fry the pieces of rabbit until red.
- Add onions, carrots and tomatoes.
- Put the potatoes, pour in the water and cook the dietary rabbit in the multivark 40 minutes for the function "Quenching".
Rabbit with prunes in the multivark
The legs of the rabbit in the multivarquet will become a decoration of the table, if you cook them with prunes. Spicy and delicious dish, the classic recipe of which supposes to be extinguished on fire, in the multivark - tastier and more aromatic. Due to the even, the meat is saturated with fruit juice, does not dry out and keeps an attractive appearance.
Ingredients:
- legs of a rabbit - 4 pcs .;
- flour - 40 g;
- grape juice - 250 ml;
- prunes - 250 g;
- onion - 1 piece;
- cloves of garlic - 3 pcs.
Preparation
- Roll the rabbit's legs in flour and fry until they are brown in the "Baking" mode.
- Add chopped onions, garlic and prunes.
- Pour in the juice and set the "Quenching".
- A rabbit in a multivariate is preparing for 60 minutes.
Roast from a rabbit in a multivark
Roast from a rabbit with potatoes in a multivark - one of the popular ways of using nutritious meat and a hearty vegetable. The dish has a pleasant taste, does not require special skills, expensive supplements and for a couple of hours will result in a comprehensive dinner for a large family. The modern way of cooking will free from many hours of trouble.
Ingredients:
- carcass rabbit - 1.2 kg;
- potatoes - 600 g;
- carrots - 2 pieces;
- onion - 1 piece;
- water - 600 ml;
- black ground pepper - pinch.
Preparation
- Cut the rabbit carcass portionwise.
- Fry with onions and carrots in "Baking" 15 minutes.
- Pour in water and cook in the "Quenching" mode for an hour.
- Add the potatoes and draw the same amount.
Rabbit in the wine in the multivark
The recipe of a rabbit in a multivark with wine is able to please lovers of old, time-tested cuisine. Delicate and delicate rabbit meat loves low temperature, long-standing anguish, and cooking in sauces and marinades. Modern gadget is able to fulfill any requirements and within 2 hours to give out the ideal classic dish.
Ingredients:
- rabbit - 1 kg;
- red dry wine - 250 ml;
- thyme - a pinch;
- green peas - 120 g;
- onion - 2 pieces;
- bacon - 80 g.
Preparation
- Crib, bacon, season, pour wine and marinate for 2 hours.
- Put into a bowl, add onions, wine and turn on "Quenching" for 2 hours.
- 20 minutes before the end, add peas.
A rabbit for a couple in a multivark
A rabbit fillet in a multivark can be prepared by any means, but the most correct and useful is steamy. With this treatment, dietary, useful and easily digestible meat will retain its inherent properties and remain juicy if wrapped with foil. The dish is suitable for children's diet and will supplement the menu of allergies.
Ingredients:
- fillet of rabbit - 450 g;
- salt - a pinch;
- boiling water - 400 ml.
Preparation
- Install the container - steamer.
- Filet the salt and wrap in foil.
- Fly into the bowl of boiling water, put the rabbit in a container and cook for 90 minutes in the "Steam cooking" mode.
Rabbit rabbit in the multivark
A rabbit with rice in a multivarquet is similar to a traditional pilaf, but unlike the latter, it is stewed without fat. This dish, with all its nutritional value, is low-calorie, has excellent taste qualities and refers to complex dishes that do not require additional garnish. The ease and speed of cooking will enhance the pleasant impression.
Ingredients:
- fillet of rabbit - 350 g;
- carrots - 2 pieces;
- onion - 2 pieces;
- rice - 300 g;
- a clove of garlic - 4 pieces;
- boiling water - 1,2 l.
Preparation
- Cut the fillet and fry for 3 minutes in the "Baking" mode.
- Add chopped onions, garlic and carrots.
- Put the rice, pour boiling water and cook in the "Quenching" mode for 40 minutes.