Divide the rabbit into medium pieces. To make the meat juicy, you need to soak it a little; to do this, put it in a bowl and fill it with plain water (warm or cold) and add a tablespoon of vinegar, but no more.
The next step can be done as desired. Make small cuts in each piece of meat and insert pieces of garlic there. If you don't, just chop the garlic into pieces and add it to the marinade.
Mix sour cream and mayonnaise in equal proportions. Add salt, add spices. Spices for meat, a mixture of herbs are suitable here, and rabbit goes well with rosemary. Add spices to taste. Coat the meat with this mixture. And leave it in a cool place for a couple of hours. If you have the opportunity to leave the meat to marinate overnight, then leave it calmly, the meat will be even tastier.
After the time has passed, fry each piece in a frying pan. Fry over medium heat in a small amount of oil. Place the fried pieces in a casserole or on a baking sheet.
Next, the rabbit can be cooked either in the oven or in a cauldron on the stove. If you cook in the oven, then place the meat in a baking sheet, drain the oil from the pan and the remaining sauce there. If there is not enough juice, add a little more water. If you cook in a cauldron, then fold the meat in the same way, pour in the remaining marinade and simmer under a closed lid over low heat. Cooking time – 1 hour. If during cooking you see that there is little juice in the cauldron, then add water little by little.
When I cook a rabbit: stew, fry or bake, the catchphrase constantly spins in my head “ rabbits are not only valuable fur, but also 3-4 kg of easily digestible meat“, I don’t even remember where this phrase came from, but that’s not the point, the important thing is that the rabbit in any form turns out to be very tender. My work colleague raises rabbits, so I can easily buy a rabbit carcass at any time of the day or night. But if you buy a rabbit at the market, then it should not have skinned paws, but instead of a rabbit you can buy a cat, they say you can’t tell them apart by their appearance.
Rabbit baked in the oven with potatoes in mayonnaise-garlic sauce rightfully a royal dish that will delight even the most fastidious gourmets. This dish is ideal for any festive dinner, New Year's or birthday, guests will be full and satisfied.
For cooking you will need a carcass, one carcass contains approximately 2 kg of meat, but since my husband and I were left temporarily alone, and the children went to their grandmother for the summer holidays, I will need approximately 0.5 kg of rabbit.
Ingredients:
- Rabbit 0.5 kg.
- Potatoes -6 pcs.
- Garlic - 3 cloves.
- Mayonnaise 150g.
- Cheese -100 gr.
- Lemon juice -2 tbsp. spoons.
- Salt, pepper and spices to taste.
We separate the required amount for dinner from the rabbit carcass. I got 2 legs. Place the meat in a deep cup, fill it with water and let it sit for a little while so that excess blood comes out. 
Peel the potatoes, rinse and cut into thin half rings. 
Place the rabbit on a baking sheet with high sides or in a glass baking dish like mine, pre-greased with vegetable oil. Place potatoes on top. 
Let's start preparing the mayonnaise-garlic sauce.
To do this, peel 3 cloves of garlic. 
We pass it through a press or garlic press into a deep cup. 
Squeeze out the required amount of mayonnaise. 
Sprinkle with lemon juice, add a little water, approximately 100 g. Salt, pepper and add spices. 
Mix everything and pour the sauce over the potatoes and rabbit. 
Three cheese on a fine grater, 
sprinkle the dish on top and send everything to bake for approximately 1.5 hours at 180%. 
The potatoes and meat will be juicy, as they will be soaked in the sauce, and a tasty, appetizing cheese crust should form on top. 
Rabbit in a slow cooker with mayonnaise is so tasty and juicy that you'll just lick your fingers! Stewed meat in vegetable broth simply comes off the bones and literally melts in your mouth.
To get such a tasty dish, it is recommended to simmer the rabbit for at least 1.5 hours in a slow cooker, and even more in a regular cauldron on the stove - 2-2.5 hours. The meat of this animal is considered dietary, therefore, to prevent it from tasting dry, be sure to add a little fat or a fatty dairy product to the broth: mayonnaise, sour cream, fermented baked milk, cream, etc.
By the way, if you decide to add mushrooms to the cooking process, the taste of the dish will only benefit from this! If by-products were also sold along with the rabbit, cook the meat along with them - they will not boil over and will remain intact. You can create a lunch or dinner using fresh rabbit meat or pack it in small bags ahead of time and freeze it, then defrost it at room temperature for about 1 hour and add it to the multicooker bowl.
Peel the carrots along with the onions, rinse. Cut the carrots into medium cubes, the onion into half rings. Pour vegetable oil into the multicooker bowl. Turn on the “Fry” mode for 10 minutes and add chopped vegetables inside the bowl. Fry until soft.
Add rabbit meat to the bowl. Change the mode from “Frying” to “Stewing” for 1.5 hours. Pour in hot water, add salt, bay leaves, and close the lid of the appliance. After 1 hour and 15 minutes from the specified time, when 15 minutes remain on the display, slightly open the multicooker lid.
Add mayonnaise of any fat content you choose. It can be replaced with cream or fermented baked milk, yogurt.
Chop the washed parsley and add it to the bowl. You can use dill, rosemary, thyme, oregano, etc. instead of parsley. Close the appliance with a lid and cook the dish until the beep sounds.
If you like thick sauces, you can add a little wheat flour to the broth - it will thicken it.
Place the rabbit cooked in a slow cooker with mayonnaise on a plate, pour over the broth with vegetables and serve, garnished with vegetables, cereals, pasta, etc.
