Rabbit stew. Stew recipe

Time: 310 min.

Servings: 14-16

Difficulty: 2 out of 5

Cooking a hearty rabbit stew in a slow cooker

Why do many people like stew? After all, this is the same canned food that is sold in stores along with other products.

But why has stew become widespread and popular in our time? In fact, the answer is quite simple - natural meat is used to prepare stew, and not streaky or unnatural raw materials.

In addition, you can prepare a large number of dishes from this preparation, without any doubt that such a recipe can ruin them.

The stew can be prepared in a slow cooker, pressure cooker, or simply on the stove. However, the best cooking option is considered to be cooking in a slow cooker, which allows you to quickly, tasty and very quickly prepare stew.

If you have this kitchen appliance, you can prepare such a preparation quickly and without any problems.

It is worth noting that homemade stew from rabbit and other types of meat is considered the most healthy, because you yourself will choose what products to add to the dish and what meat you will use (brisket, ribs, and so on).

This homemade recipe is considered the most successful, so this dish will appeal not only to adults, but also to children.

And this is not surprising, because juicy, tender and soft meat will turn out to be so tasty and healthy that no one will be able to resist it.

In addition, you can make a lot of recipes from such a preparation - stewed potatoes, pasta, gravy, pie filling and much more.

In any case, it will give the finished dish not only taste, but also excellent juiciness. And this quality, as you know, is considered the main one for preparing any meat recipe.

If you have never prepared stew yourself using a slow cooker, be sure to try this recipe, because many people know that homemade food turns out much better and tastier than store-bought food.

In addition, you will always have a “strategic” supply in your refrigerator, which will allow you to quickly prepare a hearty and healthy dish at any time.

Traditionally, stew in a slow cooker is prepared from fresh beef or pork. However, in our time, such preparation can be prepared from rabbit, chicken, turkey, duck and other types of meat.

In any case, the dish will turn out especially tasty and healthy. In addition, the multicooker will take care of the taste of the product, and will also make it rich, tasty and unusually tender.

It is worth noting that homemade stew is undoubtedly considered much healthier and more nutritious. Thanks to this recipe, you can prepare a large number of dishes that can rightfully be called “royal”.

Stewed meat is an excellent preparation that can be prepared for future use. Nowadays, rabbit meat can be bought in many stores, so there should be no problems with preparing the product.

Rabbit meat, according to nutritionists, is considered the most healthy, tender and gentle. It can be eaten by people suffering from gastrointestinal diseases, since such a product does not cause irritation to the mucous membranes and does not harm the stomach in any way.

A stew prepared strictly according to the recipe, into which you can put all your soul and love, turns out to be especially tasty and healthy for the body. In addition, in this way you can completely preserve the taste of meat, which will look appetizing when prepared in jars.

The huge advantage of this recipe is that nowadays you can hardly find stewed rabbit or rabbit in stores, since beef, chicken and pork preparations are most visible on the shelves.

In addition, not every manufacturer of such products is able to provide high-quality, tasty, and most importantly decent stew. Modern products often contain a lot of fat and spices and little meat. And the color of the store-bought blank leaves much to be desired.

Therefore, many modern housewives try to prepare these twists on their own, which will certainly turn out to be of high quality, natural and especially tasty.

It is worth noting that rabbit stew made in a slow cooker is sure to please everyone, so many women do not hesitate to put such a treat on the holiday table or serve it as a main appetizer for guests.

It is not difficult to prepare the product in a slow cooker. In addition, you do not need any special equipment or kitchen utensils - the main thing is to have a slow cooker and fresh rabbit meat.

Meat procurement rules

Before you start preparing a dish in a slow cooker, you should consider a number of tips and rules that will help you prepare homemade preparations in the best way:

You cannot add water to the stew - the dish is cooked only in the juice from the meat;
It is not recommended to roll up the meat of an old animal - in this case you will have to cook the dish twice as long;
if you bought fresh meat in a store, be sure to keep it in the refrigerator for at least 24 hours - in this case, the rabbit stew will be more juicy, soft and tender;
the recipe should not include blood, which will significantly worsen the taste and reduce the shelf life of the product;
Before rolling the cans, they should be thoroughly washed and then sterilized using an oven or boiling water.

Cooking method

In order for rabbit meat stew made in a slow cooker to last as long as possible, you need to prepare lard in advance, because rabbit is meat that is not endowed with fat.

Ingredients:

This dish is prepared step by step.

Step 1

We wash the rabbit carcass, and then completely cut off all the flesh from it.

Step 2

After this, we dry the meat and cut it into small pieces, the length of which should not be more than 2 cm. Then we salt the rabbit meat.

Step 3

Set the kitchen appliance to the “Frying” mode, place the meat part in the bowl and fry until the product is covered with a light golden brown crust.

Step 4

Place lard in a bowl, calculated at 100 grams per kg of meat. We also put pepper in the device and simmer the food in the “Stew” mode for 4 hours. As it cooks, leave the mixture on the “Keep Warm” program for 1 hour.

That's all - rabbit stew made in a slow cooker is ready.

All you have to do is pour it into jars, roll it up and wait for it to cool, then put it in the refrigerator. The stew can be stored for 2 months.

A favorite taste since childhood, rabbit stew, prepared by my grandmother from her animals, at home, what could be tastier!!! The meat is simply the most tender; in fact, they kept them especially for us children. Then we cooked soups and roasts with potatoes using stewed meat. We just loved to eat it with a spoon straight from the jar, with warm bread.

Now rabbit breeding is being revived again in villages, it is profitable to maintain, and your homemade meat still cannot be compared with any store-bought delicacies. Typically, animals of the same age are culled en masse two to three times a year, depending on who has the number of livestock. All this meat is very convenient to store in the form of semi-finished products, in jars.

Homemade rabbit stew - difficulties and secrets of preparation

The very first secret is that the carcasses must be fresh, or at least chilled. From frozen meat, as I already wrote, the product will turn out dry.
If the meat is homemade, then the rabbits need to be soaked in several waters to remove any remaining blood. Carcasses with blood will spoil the taste and the shelf life will be reduced. They prepare it in the same way.
If you want, you can cut the meat from the bones, this can be done with the back part. It is better to cut the breast into pieces along with the ribs and stew it this way, it will be much more economical.
The stew must contain fat, or rabbit fat; if the carcasses are skinny, then add lard.
When preparing stew directly in jars, do not pour water into them, this is wrong. You are closing a semi-finished product, not a soup. The meat will cook completely in its own juices.
do not overdo the spices. I usually cook in half-liter jars; for each jar, a small bay leaf and three peppercorns are enough.
There is no need to invent anything with salt, take regular table salt, no additives in the form of iodine.
Do not put innards in the stew. Although rabbit liver is a delicacy, it is better to cook it as a separate dish.

Rabbit stew - traditional way

Cooking the classic way, although it takes a long time, is the best way when there are no utensils at hand.

We take three to five carcasses of rabbits, soak them in three waters to remove excess blood and unpleasant odor, if the males are already sexually mature. We cut the back parts, completely cutting off the fillets (then you can cook soup from the bones). We cut the front briskets with a sharp knife directly with the ribs.

We sterilize jars of the same capacity. If the rabbits are well-fed, then there will be a lot of fat inside and on the withers; we cut it off and distribute it into jars; if not, then we use rendered lard, three to four spoons per jar.

It will be more convenient to salt the cut meat all at once in a large bowl, we count on a kilogram of a teaspoon without a slide. After it has been sitting for about thirty minutes, we spread it evenly into jars where there are spices.

Now we will need a wide and low pan. We put jars in it, cover them with lids, which need to be boiled in advance. Now is a very important moment - you need to carefully pour water into the pan so that it is just below the hangers of the jars. Why is this so? So that when boiling it does not spill into the contents of the jars.

This way we will cook the stew for two and a half to three hours. Only we will not make the fire too strong so that the water does not boil. Next, we take the jars out of the water with tongs and immediately roll them under the lids, leaving them to cool upside down.

Stewed rabbit in an autoclave

The bones of young rabbits are so soft that they are practically unnoticeable in the stew. Still, it is better to take carcasses of young animals, up to a year old.

We will need about five kilograms of meat, which is usually three medium carcasses. If the rabbits are lean and grew up on grass, then it makes sense to prepare half a kilo of lard. For each kilogram take a teaspoon of salt, as well as the spices described above.

Be sure to remove fluff from the meat and soak it. Fresh carcasses just need to be left overnight in water and allowed to cool. Then we cut them into pieces. It is better to put the front parts in jars separately, from which we will prepare soups.

We wash the jars and sterilize the lids. At the bottom of each we place a piece of fat, distribute it among all the jars, bay leaves and pepper. I salt the meat cut into pieces in a large basin, mix it and let it sit for half an hour, then pack it in jars, it’s more convenient.

We do not fill autoclave jars to the very top, this must be remembered. Close the lids, place on a wire rack and fill with water. Close the lid tightly, heat to 110 degrees and increase the pressure to 1.8 atmospheres. In this form, the rabbit will cook for about fifteen minutes. Then we turn down the temperature and let it cool overnight without opening the lid. Store finished canned food in a cool place.

Homemade rabbit stew, prepared in a slow cooker

In a slow cooker you can make a very tasty rabbit stew that will go down with a bang with bread.

You only need to take the pulp, trim it and cut it into small pieces. If the rabbits are fat. then in the frying mode, first melt out all the fat; if there is none, replace it with pork fat. We’ll also send a couple of chopped onions, two grated carrots there, and after frying, add the meat. Here the calculation is for three kilograms of fillet. Also, in the frying mode with the lid open, fry everything.

Then add salt to taste, add peppercorns, three peppercorns for each kilogram, three bay leaves and cover with a lid. We set it to stew for three hours and the delicious stew is ready. Immediately roll it upside down and let it cool upside down. You just need to store it in the refrigerator.

Homemade rabbit stew in the oven - video

Homemade rabbit stew is nutritious and tasty. With a step-by-step recipe, photos and tips, you can easily prepare a healthy product. After all, rabbit meat is famous for its excellent taste and a lot of useful substances that have a beneficial effect on the body. Please note that this furry animal is marked with the signs of the zodiac according to the Chinese horoscope, thanks to its strong hind legs it has incredible starting speed, and its attentiveness and intelligence allow the scythe to escape from its pursuers in time. Dried hare's feet serve as a talisman and, according to legend, protect the owner and endow him with remarkable strength. The use of this incredibly tender meat product, containing a whole arsenal of vitamin complexes, in dietary, sports, and baby food makes it very popular.
Ingredients:
- 1 fresh rabbit,
- 200 grams of lard,
- 1/2 teaspoon coarse table salt,
- black peppercorns,
- dried bay leaf

Rinse the rabbit carcass with cold water and cut into medium-sized pieces.
Place the meat in a convenient container, fill it with purified water and leave for several hours. The water must be changed at least twice. We blot the washed meat pieces with a clean napkin and add a little salt. Place the meat in a hot, greased frying pan and fry over medium heat on all sides until the original color changes.

Cut the washed lard into small strips and place it on the bottom of the multicooker mold.

Place pieces of fried meat, bay leaf, peppercorns, and remaining salt on top.

We seal the bowl tightly and use the electronic display to set the stewing mode for no more than 5 hours.
After completing the first set program, turn on the heating mode for 60 minutes.

The taste and quality of the rabbit stew is guaranteed, and the gratitude of your loved ones is guaranteed.

And this is how it is prepared

One of the healthiest types of meat is the meat of domestic rabbits, and hardly anyone will argue with this. It is useful for both sick and healthy people, adults and children. Good for those who raise rabbits in their backyard. You can score it when you need it and after a while a delicious dish is already on the table. But experienced rabbit breeders know that you still can’t do without stew. Mass slaughter of rabbits before winter is common. There are also epidemics or suspicions of some health problems in some rabbits.

Then such rabbits are quickly culled and slaughtered so as not to lose the entire livestock. So what should we do? In such cases, you can make homemade stew. There are many recipes for making homemade stew, but today I will tell you how to make homemade rabbit stew in the oven. To prepare it you do not need to buy any special equipment. All we need is an oven, glass jars, metal lids, a rolling key and rabbit meat with spices.

Rabbit breeders, as a rule, use fresh rabbit meat, but if you take the rabbit out of the freezer, it needs to be thawed. To speed up this process, fill the rabbit carcasses with cold water and add table vinegar (1 tablespoon per 1 rabbit). After 1-1.5 hours, check the carcass by poking with a sharp knife in the thickest places. If the meat has thawed, you can start cutting.

Stewed rabbit prepared in this way is aromatic and tasty. In addition, its preparation will not take much of your time.

We will need:

- Rabbit meat

- salt - 1 tbsp. spoon per 1 kg. meat

- black pepper - 0.5 teaspoon for every 1 kg. meat

- bay leaf, black peppercorns.

And so, let's start cooking. Take the rabbit carcass and cut it into portions. They should be approximately the same and at the same time not very large. The smaller the pieces, the more you can put in the jar.

Soak portions in cold water overnight. This way we will get rid of any possible unpleasant odor.

Glass jars are washed well, but not sterilized. This will save us not only time, but also money.

Place peppercorns and bay leaves at the bottom of the prepared jars. Pour salt at the rate of 1 heaped teaspoon per half liter jar.

We put the cold jars in a cold oven and turn it on to 180.” There is no need to cover the jars with lids! Simmer the meat for an hour.

Then we lower the temperature to 130" and leave it in the oven for another 3 - 4 hours. The water, of course, will evaporate, so its level must be kept under control and boiling water added as necessary.

After the specified time has passed, take out one jar at a time, cover with boiled lids and roll up.

Then the jars need to be turned over and covered with a blanket. Leave it like this until it cools completely. And only then do we move it to the basement.

Tips for making rabbit stew

It is better to take fresh rabbit meat, as frozen stew will turn out dry and not very tasty. It is better to soak fresh meat overnight, otherwise the stew will quickly spoil. It is advisable to add it to the stew. If there is little fat on the carcass, you can add pork. You can also add pieces of lard, but it should be fresh and not salted. The stew will be tastier if it is cooked in its own juice, without adding water. You should use regular salt, not iodized salt. In addition to pepper, you can add turmeric, cloves and other meat seasonings. There is no need to add a lot of bay leaf, otherwise it will spoil the product and kill the flavor of the meat. You should not add the insides to the stew. This will ruin the taste of the stew and shorten its shelf life.

Now, having read the recipe and familiarized yourself with the tips, you can easily prepare rabbit stew in the oven at home.

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