In search of an easy and dietary dish, you should pay attention to the recipe of a rabbit with vegetables. A simple dish does not require special skills or financial costs, but the result always exceeds expectations.
The recipe for a rabbit stewed with vegetables in the oven
Ingredients:
- rabbit - 1,5 kg;
- flour - half a century;
- Butter - 3 tbsp. spoons;
- onions - 2 pcs .;
- bay leaf - 1 piece;
- water - 4 items;
- dry red wine - 4 items;
- carrots - 2 pieces;
- potatoes - 4 pcs .;
- mushrooms - 120 g;
- salt, pepper - to taste;
- parsley - for decoration.
Preparation
Before you put out the rabbit, roll the chopped pieces in flour. Butter melted in a thick-walled deep bowl, such as a gooseberry, and brown it with pieces of rabbit. Add the chopped onion, salt, pepper, bay leaf to the meat, pour all 4 glasses of water and wine, bring to a boil and send the dish to the oven. Preparation will take about 2 hours at minimum temperature. After the dish has spent enough time in the oven, add carrots, fried mushrooms and potatoes to it, stew for another 25-30 minutes, until the vegetables become soft. Now, to a rabbit with vegetables, you can add a little flour, transfer the dish to a plate and cook until thick.
In a similar scheme, you can prepare a rabbit stew with vegetables and in a multivark, for this in the first stages use the "Frying" mode, and after adding the liquid, switch to "Quenching" for 1.5 hours.
Rabbit stewed with vegetables in sour cream
Ingredients:
- garlic - 1 head;
- olive oil - 1 tbsp. a spoon;
- mushrooms (mixture) - 800 g;
- butter - 4 tbsp. spoons;
- rabbit - 1 piece;
- shallots - 3 pieces;
- white wine - 1 item;
- chicken broth - 4 items;
- sour cream - 250 ml;
- fresh thyme (crushed) - 1 tbsp. a spoon;
- parsnip - 1 pc .;
- parsley - 2 tbsp. spoons;
- salt, pepper - to taste.
Preparation
We cut the rabbit into pieces and season each with salt and pepper, leave for 30 minutes at room temperature.
Preheat the oven to 190 degrees. From the head of garlic, cut the upper third, pour with olive oil, wrap with foil and bake for 40-45 minutes, until the teeth are soft.
A thick-walled pan is well heated and fried in it mushrooms, until they give up excess liquid. After that, we season them and move them to the plate.
In a thick-walled saucepan, put a piece of butter and fry the rabbit on it until it turns brown, and then put them on a plate.
On medium-high heat fry the shallots, about 3 minutes, then pour the wine and wait until it is evaporated by half. Chicken broth mixed with baked garlic and sour cream, pour the mixture to onions, add thyme, mushrooms, rabbit and chopped parsnip. Stew our ragout for 90 minutes, or until the meat begins to move away from the bone. Our rabbit in sour cream is ready! We decorate the dish with parsley and serve it to the table.