To make the rabbit in the sleeve tasty, I will marinate it in a minimum amount of spices. I will use only salt, pepper, bay leaf and mustard. It makes no sense to overload tender rabbit meat with heavy and complex seasonings. Vegetables will help to preserve the purity of taste and only slightly shade it: bell pepper will give the dish a unique paprika flavor, onions - a sweetish touch, and eggplants - a special spicy aftertaste. If you wish, you can use your own set of vegetables, the main thing is that they are combined with each other and with rabbit meat, and also withstand long-term heat treatment (1 hour at 180 degrees).
Another plus of the recipe is that the rabbit is being prepared with vegetables in the sleeve with little or no participation from you. No need to turn the meat over and then wash the oven from greasy splashes. I put everything in my sleeve, tied it up and wait until it's ready. Simple and delicious!
Total cooking time: 75 minutes
Cooking time: 60 minutes
Yield: 3 servings
Ingredients
- rabbit - 1 kg
- lemon juice - 1 tbsp. l.
- mustard - 2 tsp
- potatoes - 0.5 kg
- onion - 2 pcs.
- carrots - 1 pc.
- small bell pepper - 1 pc.
- eggplant - 1-2 pcs.
- salt - 1.5 tsp. or to taste
- ground black pepper - 2 chips.
- vegetable oil - 3 tbsp. l.
- bay leaf - 1 pc.
- fresh parsley - for serving
Cooking
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The rabbit carcass should be pre-soaked in cold, slightly acidified water (1 tablespoon of lemon juice is needed for 2 liters of water) to remove the characteristic smell. Of course, you can bake the rabbit in the sleeve in whole or in parts - personally, the latter option seems more convenient to me, so I immediately divided the carcass into portions. I recommend cutting along the tendons with a knife, but not with an ax, so that small fragments from the bones do not come across in the finished dish, and the sleeve retains integrity, does not tear. It is advisable to make portioned pieces large, because the meat will be greatly extinguished during baking. The total weight of rabbit meat is approximately 1 kg. You can use any part of the carcass, the back part, that is, the thighs and legs, is especially suitable.
I put the pieces of meat in a deep bowl and smeared mustard on all sides - a thin layer. I left it for 15 minutes to marinate, so that it becomes softer and more tender, the meat fibers soften. If the mustard is spicy, then do not add too much, 2 teaspoons without a slide are enough for 1-1.5 kg of rabbit meat. If using French grain mustard, you can use twice as much.
From vegetables, I chose potatoes, carrots, onions, sweet bell peppers and eggplants. Everything was pre-washed, cleaned and cut: carrots - in circles; onions - thin half rings; potatoes, eggplants and peppers - in large pieces. And one more important point, if the little blue ones are bitter, then do not forget to soak them in salted water first, but if the variety is sweet and proven, then just cut the vegetables without any additional processing.
I added chopped vegetables to the marinated meat. I poured 3 tablespoons of refined vegetable oil - additional fat will not allow the rabbit to dry out during baking, and will make it more juicy. Salted, sprinkled with freshly ground pepper, added bay leaf. All mixed and held in a bowl for another 15 minutes at room temperature.
She transferred the meat and vegetables to the baking sleeve - perforation (holes for steam to escape) should be at the top of the sleeve. If your sleeve is one-piece, without perforation, then pierce it several times with a toothpick or knife, otherwise it will swell and burst. I sent the rabbit to bake in the oven, preheated to 180 degrees. Cooking time - approximately 45-60 minutes, depending on the size of the pieces of meat and the age of the rabbit. It is advisable to place the tied bag on a small baking sheet or in a mold so that the edges of the sleeve are slightly raised, then each piece of rabbit meat will be stewed in its own juice. There is no need to turn or shake the contents of the package!
In order for the meat to brown and acquire a beautiful crust, at the very end of baking, I cut the sleeve (careful, hot steam!) And returned the baking sheet to the oven for another 15 minutes, increasing the temperature to 200 degrees.
Here is such an appetizing dish turned out - a rabbit baked with potatoes and other vegetables, very tasty, tender and juicy, with a golden crust. It remains to sprinkle with finely chopped parsley and you can serve. Enjoy your meal!
Braised rabbit is not a dish that is prepared in haste. You need to tinker with it a little, you will have to watch the stewing process and work hard in preparing the meat, but nevertheless, the result is worth it. Dietary rabbit meat is tasty and healthy, it is tender and soft (if cooked correctly). According to your taste, you can stew the rabbit with vegetables or in sour cream, in milk and even with apples, which is also very tasty. Such a dish will vividly demonstrate your skills to guests and will be enjoyed by everyone who wishes to taste it.
Ingredients
- half a rabbit carcass - 1.5 kg
- large yellow onion - 1 pc.
- large carrots - 1 pc.
- sunflower oil - 15-20 ml
- water 300 ml
- spices and salt - to taste
From the indicated number of ingredients, 3 servings of the main dish will be obtained.
Cooking stewed rabbit with vegetables
Rabbit meat has a very specific smell, so it's good if you have time to soak the rabbit meat in cold water. Let him spend about 4-5 hours in the water, however, you will have to change the water every hour. After that, drain all the water and rub the meat with salt and spices. If time allows, leave the rabbit for another 20-30 minutes in spices and salt.
Before stewing, the meat must be fried in sunflower oil in a very hot frying pan. You need to fry the rabbit for about 5-7 minutes, try to turn the meat over every minute. If the meat is not fried, then you will get just a boiled rabbit with vegetables.
We clean and chop vegetables for stewing. We cut the onion into cubes, and simply rub the carrots on a regular grater (like on borscht). Passing these vegetables is not necessary, as they will languish along with the fried meat.
We send both vegetables and fried rabbit meat to a saucepan, pour hot water (300 ml) and simmer over very low heat for about 1.5-2 hours. Periodically look into the pan, as the water boils away and you need to constantly add it.
A baked rabbit with vegetables in the oven is a dish that is not often seen on the table, however, it turns out to be incredibly tasty and healthy. Rabbit meat can be quite attributed to the dietary type of products, it is also filled with a large amount of vitamins, phosphorus, and iron.
In this material you will find several recipes with a photo of a baked rabbit with vegetables in the oven, and at the end of the article you can learn some tricks and subtleties of cooking, which we hope will be useful and useful.
To make it easy and understandable for you, we offer a recipe with a photo of a rabbit with vegetables in an oven with spices. It turns out a very appetizing, fragrant, magnificent dish that can be served both for a family dinner and for a festive table, since it is quite unusual and rarely found in everyday life. List of ingredients:
- Rabbit carcass - 1 piece (weighing approximately 1 kg);
- Potatoes - 6-8 tubers;
- Carrots - 1 pc.;
- Onions - 2 heads;
- Basil, rosemary, paprika, black pepper;
- Salt.
The rabbit carcass must be thoroughly washed in cold water, divided into small pieces with a sharp knife, seasoned with spices, salt a little, as shown in the photo.
Put the marinated meat in the refrigerator for 20-30 minutes.
In the meantime, let's prepare the rest of the ingredients. We clean the potatoes and carrots from the skin, rinse in water, cut into large slices. Onions can be chopped in half rings or cubes. 
Lubricate the baking dish with a small amount of vegetable oil with a brush, put the chopped vegetables, salt and pepper. Next, lay out the pickled meat, put the container in the oven for 35-40 minutes. Baking temperature 180-190 o C. 
The rabbit baked with vegetables in the oven turns out to be very tasty, tender. You can serve with some garlic sauce, it will add spice. 
Rabbit meat with herbs and vegetables in a creamy sauce
A very non-standard, original recipe, we would like to offer you to bring to life and please your family and friends with a non-trivial dish. Of course, this cooking method takes time, however, the result usually exceeds all expectations. Product set:
- Rabbit - 1 kg;
- Carrots - 1 pc.;
- Onion - 1 pc.;
- Celery stalk - 2 pcs.;
- Garlic - 4-5 cloves;
- Butter - 40 g;
- Salt.
For marinade:
- Dry white wine - 1 glass;
- Olive oil - 1 tbsp. a spoon;
- Rosemary - 2 sprigs;
- Thyme - 2 sprigs;
- Salt, ground black pepper;
- Spicy Dijon mustard - 1 tbsp. a spoon;
- Cream (preferably full fat) - 2 tbsp. spoons.
For sauce:
- Vegetable oil - 20 ml;
- Flour - 1 tbsp. a spoon;
- Cream (fatty) - 25 ml;
- Soy sauce - 25 ml;
- Bay leaf - 2-3 pieces;
- Mustard seeds, paprika, cumin, black pepper, salt.
If you purchased a whole carcass, then divide it into parts with a knife (legs, back into several pieces), if you have a fillet, then cut it into small portions.
In a deep bowl, combine the ingredients listed "for the marinade", except for the cream and mustard. Immerse the rabbit meat pieces in a mixture of seasonings and wine, mix, cover with a plate (or it would be better to crush it with some kind of weight), put the meat container in the refrigerator for 6-7 hours (or overnight).
Chop the peeled carrot into thin sticks, slice the celery, and the onion into small pieces. Garlic can be either passed through a press or finely chopped. Next, heat 40 grams of butter in a pan, fry the chopped vegetables until a golden hue appears.
Grease the bottom of the mold where the main dish will be baked with a silicone brush with sunflower oil. It is preferable to cook the rabbit according to this recipe in a roaster, but you can also replace it with a heat-resistant glass dish or a deep baking sheet with thick walls. Spread some of the fried vegetables evenly on the bottom of the container (leave about ¼ part).
Now you need to prepare the mustard sauce, which will need to coat the parts of the rabbit carcass before baking. To do this, mix Dijon mustard with cream, the mixture should turn out to be thick, similar in structure to sour cream.
Remove the meat from the wine marinade, wait a while until excess liquid drains. Thoroughly coat the pieces of rabbit meat with the mustard-cream mixture, then fry in a pan with the addition of sunflower oil until golden brown. After that, spread them on a vegetable pillow, also add the garlic cloves cut into halves with a knife and the rest of the stewed vegetables.
Sprigs of rosemary and thyme that remain from the marinade can not be thrown away, but spread over the surface of the dish before baking.
Next, let's start preparing the sauce. Melt 20 grams of butter in a saucepan, pour 1 tablespoon of flour, stirring constantly, keep over medium heat until a yellowish-brown hue is formed.
Slowly add the cream, bring the mass to a boil, add ground pepper, chopped fresh parsley, 25 ml of soy sauce, remove from heat. Remember to stir the sauce to prevent lumps from forming.
The final stage. Before sending the rabbit with vegetables to bake in the oven, heat it to a temperature of 170-180 degrees. Pour meat with vegetables with cream sauce, cover the container with a lid or foil. Cook the dish for about an hour and a half, while every 30 minutes lower the baking temperature by 20C. 
Rabbit fillet with vegetables, stewed with herbs in pots
Without vegetables, a complete human diet is not possible, however, as well as without meat. We bring to your attention an interesting recipe for cooking rabbit fillet with vegetables in the oven with bacon and herbs. List of ingredients (for 6 pots):
- Rabbit fillet - 600 g;
- Fresh champignons (large - 9 pcs.);
- Potatoes - 6 pcs.;
- Vegetable oil - 2 tbsp. spoons;
- Bacon - 6 slices;
- Butter - 20 g;
- 2 heads of onions;
- Celery stalk - 2 pcs.;
- Garlic - 4 cloves;
- Thyme - 6 branches;
- Dry white wine - 250 ml;
- Small bunch of fresh parsley;
- Salt.
Rinse the fillet with cold water, cut into small pieces (about 3 * 3 cm), then fry in a pan in vegetable oil until half cooked (15-20 minutes), salt the meat a little.
In another pan, melt a stick of butter, fry the bacon pieces and transfer to the rabbit.
Peel the onion from the husk, cut into half rings, celery into thin washers, chop the garlic. Prepared vegetables must be fried in a pan in the fat that remains after the bacon.
Washed and peeled champignons must be divided into quarters (or halves if the mushrooms are small). Potatoes also need to be washed, peeled, cut into large slices.
Put the ingredients in the pots in the following order: potatoes, meat with bacon, thyme sprig, mushrooms, fried vegetables. Salt the layers to taste. Pour wine into each vessel (about 40-50 ml), sprinkle with chopped parsley.
Place the pots covered with lids (or foil) in the oven, the baking temperature should be set at 175-180C. Cooking time 55-60 min. 
What points to pay attention to while cooking
It is very important to take into account not only all the points of cooking technology and time frame, but also pay attention to the ingredients. They must be fresh and of good quality.
It is especially important to pay attention to the choice of rabbit meat. If it is not young, then the cooking time must be increased by 20-30 minutes, and also pre-marinated.
The best marinades for rabbit meat are wine, sour cream (cream), a mixture of seasonings, vinegar.
Do not be afraid to experiment with the composition of vegetables, you can add, for example, tomatoes, bell peppers, etc. But remember that some of them take a long time to cook, they can be baked immediately with meat, and some not, they must be put later from the beginning cooking.
Below is a video that describes in detail another recipe for cooking a rabbit with vegetables, namely with potatoes, in the sleeve.
Rabbit season has begun in my family. How much yummy can be cooked from rabbit meat. I note that the rabbit is considered dietary meat and very useful. Perhaps the first rabbit dish, the recipe of which I want to show, is stewed rabbit with vegetables.
I draw your attention to the fact that this recipe is the basis. This is how I cook rabbit every day. However, in the mood, in addition to onions, carrots and garlic, I add green beans, peas, parsnips and zucchini and cauliflower. All these vegetables perfectly complement the dish, saturating it with a new and inimitable original aftertaste.
As for the spices used: I want to draw your attention to the fact that you should be guided by your own taste. I advise you to cook with the same spices that you add to stew chicken meat. Well, and, of course, the standard set: lavrushka and peppers - where without them!
Braised rabbit with vegetables, prepared according to this recipe, will turn out to be very tender and pleasant in taste. There will be almost no gravy in it. Meat is served in a duet with any side dish, it can also act as an independent dish.
Cooking steps:
2) Salt the rabbit meat, sprinkle with spices and, without stirring, leave for 10-15 minutes at room temperature.
5) Transfer the rabbit to a cast iron pan. Add water (so that it slightly covers) and leave to simmer over moderate heat under a covered lid for about 20 minutes.
7) A few minutes before the end of cooking, carrots, grated on a fine grater, and garlic, cut into thin rings, are placed in a pan with a stewed rabbit. To cover with a lid. As soon as the rabbit is ready, turn off the fire and leave the extinguishing unattended for a while without lifting the lid. The dish is ready!
Rabbit meat is classified as dietary and medicinal. It, with health benefits, can be used by everyone, including young children, pregnant women, and the elderly. After all, it contains so much easily digestible protein, magnesium, phosphorus, potassium, calcium, various vitamins and practically no fat. Rabbit meat is boiled, grilled or in sauce, stewed, most often in sour cream.
Undoubtedly, rabbit stewed in sour cream is a classic. But sometimes she gets bored and wants to change, new experiences and a new taste. Therefore, rabbit meat can be stewed not only in sour cream, but also in milk, wine, white or red, cream, oranges. From which it acquires a special taste. Sometimes spicy, sometimes elegant or original, but always new and interesting. Exactly what we wanted.
When cooking a rabbit, spices and spices should be used to enrich the taste. What black pepper, bay leaf, rosemary, cloves, garlic, celery, as well as greens - parsley, basil, dill are ideal for.
Stewed rabbit - food preparation
To beat off the specific smell that is inherent in some types of rabbits, the meat must be soaked. If the carcass is young, soak in water, milk or whey. Usually 6-8 hours is enough. For meat of older individuals, it is recommended to use a marinade with vinegar. Most often they use wine or apple. The acidic environment not only eliminates odors, but also makes the meat softer and more tender. The whole carcass is usually marinated, and then chopped into pieces. If the rabbit is used for stewing, the cooking process takes place in two stages - first, the pieces are fried in oil, then stewed until tender in sauce, broth, sour cream.
Braised rabbit - the best recipes
Recipe 1: Rabbit Braised in Mint-Orange Sauce
Rabbit in oranges is a dish for true gourmets who will not be surprised by the taste of meat stewed in sour cream or wine. They have a higher bar: with a claim to sophistication and originality. And this dish fully meets such needs.
Ingredients: 1kg rabbit fillet, 2 oranges, 1 table spoon. vegetable and butter, 80 g of celery root, 150 ml of broth, 2 tablespoons. mint syrup or liquor, salt, 1 tsp. dried mint, black pepper, a couple of sprigs of fresh thyme.
Cooking method
Cut the fillet into medium portion pieces. If instead of a fillet there is a rabbit carcass, chop it into pieces, each of which is peppered and salted.
Pour vegetable oil into a frying pan, melt the butter in the same place. Fry the pieces until crispy. Add chopped celery and sauté for a few minutes.
Now let's get down to the real witchcraft, turning an ordinary dish into a culinary masterpiece. Sprinkle the meat with mint, add the zest of one orange (rubbed on a fine grater), juice squeezed out of it, pour in the liquor, broth and put thyme sprigs. Make a very small fire and simmer the rabbit under the lid for about an hour.
Cut the second orange into circles, remove the peel and divide into four parts. You will get such quarters. 10 minutes before the end of the stew, lay them in a layer on top of the meat, without stirring. Boiled white rice pairs best with mint-orange crawl.
Recipe 2: Rabbit stewed with vegetables
Ingredients: 2.5 kg of rabbit meat, 3 carrots, 2 onions, fresh parsley, dill, 2 cloves of garlic, black pepper, salt, vegetable oil, bay leaf.
Cooking method
Divide the carcass into parts and fry in hot oil until a fried crust forms. It gives the pieces a beautiful look and improves the taste.
Grate the carrots, chop the onion into half rings or smaller, as you like. Transfer to the meat, adding the rest of the ingredients - herbs, chopped garlic, pepper, salt, a couple of bay leaves. Pour in water so that it covers the pieces, and after it boils, reduce the fire and simmer and simmer for about an hour and a half.
Any side dish will work with rabbit and gravy, so be guided by your taste.
Recipe 3: Rabbit stewed in wine
This is a very flavorful dish. Sour tomatoes, spicy garlic, fragrant rosemary and white wine give the rabbit such an amazing taste that you swallow your tongue with pleasure. And it is prepared simply, without wisdom. If rosemary is not at all to your taste, substitute other spices such as oregano and coriander.
Ingredients: 2 kg of rabbit meat, 8 medium fresh tomatoes, a glass of dry white wine, black pepper, 8 cloves of garlic, vegetable oil, salt, a sprig of rosemary (1 teaspoon dried).
Cooking method
Cut the carcass into pieces, dry and fry until a beautiful fried crust.
Cut tomatoes into slices. Flatten the garlic cloves directly in the husk so that they do not fall apart and retain their shape. This will release the flavor of the garlic faster. It is convenient to do this with a flipping spatula or with the wide side of a regular knife.
Prepare dishes for baking, you can use a regular frying pan or a special form. Put the pieces of fried rabbit meat there, add the tomatoes, garlic, rosemary and pour in the wine. There is no need to mix food. Simmer on the stove for 20 minutes: ten minutes without a lid to evaporate the liquid a little and ten minutes with a lid on.
The second part of the preparation takes place in the oven, where you need to move the rabbit. Cover with a lid or foil, making holes in it with a fork or toothpick, and bake for fifteen minutes (190C). Crawl is served with sauce, boil potatoes for a side dish, if there is a young one. For juiciness, you can make a vegetable salad.
Recipe 4: Rabbit stewed in cream
A very simple recipe with minimal effort. And the result is excellent: the meat is unusually tender and insanely tasty. Cream gives the dry rabbit meat the missing juiciness and fat content.
Ingredients: 2 kg of rabbit meat, 3 onions, 1 liter of liquid cream, 1 carrot, salt, black pepper, any herbs or spices, herbs to taste.
Cooking method
Cut the carcass into portions. Fry the meat, as expected, on both sides to a crust, pre-salt and pepper.
Chop carrots into strips, onions into half rings and put in a pan with meat, continuing to fry. Pour in the cream and simmer for about an hour. At the very end, you can add seasonings or spices to taste, or limit yourself to the usual black pepper and salt. Before serving, sprinkle the rabbit with chopped herbs.
- To make rabbit meat soft, 45-60 minutes of heat treatment is enough.
- You can also soak the rabbit in usually cold water, changing it every 3-4 hours during the day.
- In order not to destroy the fine structure of the meat fibers, it is recommended to stew the rabbit only on low heat.
The meat of a young individual is light pink in color. If the rabbit meat has a dark pink color, then the animal was more than five months old.