Belching 

Pilaf with a rabbit in a slow cooker. Quick rabbit pilaf in a slow cooker. Rabbit baked in a slow cooker

Rabbit meat contains a minimum amount of sodium salts and is therefore famous for its dietary properties. It can be stewed, fried, boiled and even steamed. But perhaps one of the most delicious options for cooking a rabbit is cooking it in a slow cooker. Well, rabbit pilaf in a slow cooker is truly a small culinary masterpiece. Rabbit just goes well with rice and pilaf from these products, thanks to cooking in a slow cooker, turns out to be very tender, crumbly and tasty.

List of ingredients

  • rabbit meat - 500 g
  • vegetable oil- 3 tbsp. spoons
  • round rice - 3 multi-cooker glasses
  • water - 3 multi-cooker glasses
  • onion - 1 pc.
  • carrots - 2 pcs
  • spices - to taste
  • salt - to taste
  • greens - for serving

Cooking method

Washed and dried rabbit meat cut into portions. Peel and wash vegetables. Grate the carrots, and finely chop the onion. Pour vegetable oil into the multicooker. Put the rabbit meat, carrots and onions. Set the "Baking" program for 30 minutes and cook until the signal.

Next, add spices with salt and put rice washed to clear water. Turn on the "Pilaf" program and cook until the signal is ready. After the signal sounds, add chopped greens to the pilaf and leave to heat for another 20 minutes.

Rabbit pilaf in a slow cooker is ready! Help yourself!

Probably, every novice cook wondered how difficult it is to cook pilaf, and whether it will be crumbly, fragrant and tasty. Do not worry. Following our simple step-by-step recipes, which are decorated with photos and video materials, you can easily comprehend this art. Your attention is invited to a fairly dietary pilaf. As well-known comedians correctly said to everyone: “rabbits are not only valuable fur, but also 3-4 kilograms of easily digestible meat.”

Indeed, the product contains a large amount of vitamins: C, B, PP, A, E, as well as various minerals: iron, potassium, phosphorus, fluorine. Rabbit meat is recommended to be included in the diet of a small child, and for an adult, it will help normalize metabolism. For those who watch their weight, but really want to enjoy pilaf, this easy recipe is also ideal.

Rabbit pilaf in a cauldron

Ingredients

Servings: - + 15

  • rabbit 700 g
  • carrot 300 g
  • onion 300 g
  • rice 250 g
  • garlic 25 g
  • seasoning for pilaf 40 g
  • sunflower oil 40 ml
  • raisin 60 g
  • water 1 l
  • salt and pepper (black, ground) taste

per serving

Calories: 176 kcal

Proteins: 13.2 g

Fats: 7.7 g

Carbohydrates: 13.8 g

60 min. Video recipe Print

    Wash and cut the rabbit into portions.

    Put a cauldron on the fire, and if it is not there, take a suitable pot or pan with a thick bottom.

    Pour in sunflower oil and pour some of the prepared spices. Put the rabbit pieces and fry until golden brown, not forgetting to turn it over occasionally.

    Cut the onion into small squares. Grate carrots. Pour the vegetables to the fried rabbit, fry until golden brown.

    Rinse the rice several times and sprinkle it evenly over the rabbit meat and vegetables.

    Make indentations in the groats and place the garlic in them. Pour raisins evenly on top, seasoning for pilaf, salt and pepper.

    Pour in enough water to cover the rice by more than 1 finger width. Cook over medium heat covered for 40-50 minutes.

    Check whether the liquid has evaporated or not, then mix well and serve.

    If desired, the simple recipe described above can also be used to prepare this delicious dish on a fire if you decide to go out into nature with a company. Pilaf with "smoke" will be even more fragrant and appetizing.

    At home, you can use the oven. To do this, the recipe needs to be slightly modified and after adding rice and water to vegetables and meat, put the container not on an open fire, but in the oven for 30 minutes (at a temperature of 180 degrees). Also, this dish can be prepared using a modern multicooker or pressure cooker, and without any technological map, guided solely by our advice.

    Rabbit pilaf in a slow cooker


    Time for preparing: 1 hour

    Servings: 19

    The energy value

    • caloric content - 212.1 kcal;
    • fats - 9 g;
    • proteins - 16.3 g;
    • carbohydrates - 16.3 g.

    Ingredients

    • rabbit - 1 kg;
    • rice - 500 g;
    • water - 1 l;
    • carrots - 200 g;
    • onion - 150 g;
    • garlic - 25 g;
    • sunflower oil - 20 ml;
    • salt and pepper (black, ground) - to taste;
    • spices for pilaf - optional.

    Step by step cooking

    1. Wash and cut rabbit into pieces.
    2. In the multicooker, turn on the "frying" mode.
    3. Pour sunflower oil on the bottom and wait 5 minutes until it warms up.
    4. Cut the carrots into small cubes, and the onion into cubes, dip in boiling oil and fry for 10 minutes.
    5. Put the rabbit on the vegetables and fry for another 10 minutes.
    6. Add spices.
    7. Pour pre-washed rice.
    8. Pour water, mix the cereal with vegetables and rabbit.
    9. Turn on the "Pilaf" mode for 50 minutes. In Redmond, Panasonic and Polaris, this function is present. If it is not there, set the "Rice" option for a similar time.
    10. 10 minutes before the end, add the garlic.
    11. After cooking, leave for 10-15 minutes, mix and serve.

    Which part of the rabbit is best suited for pilaf and how to choose it correctly

    From time to time, even experienced cooks are faced with the problem that rabbit meat becomes too dry and tough after heat treatment, which is explained by the low fat content in dietary meat. In order to avoid this and get tender and juicy meat in pilaf, you need to know a few simple culinary secrets for choosing the right rabbit, which will be described below:

    • first of all, pay attention to the weight of the product - 1-1.5 kg is considered the most ideal. If the rabbit carcass weighs more than two kilograms, then this indicates the old age of the animal and its fillet will most likely be tough with a not too pleasant smell;
    • the color of rabbit meat also plays an important role - it is necessary that the meat has a light pink hue without cuts and bruises;
    • to be 100% sure that you are buying a young animal, also check the elasticity of its skeleton - the spine should bend without much effort;
    • if you buy rabbit meat in a supermarket, be sure to take chilled, not frozen, vacuum-packed meat.

    As for which part of the rabbit to take for pilaf, the answer is unequivocal - the back section of the carcass is best suited for this dish, as it is more fleshy and fatty. The upper part can be used for cooking broth and all kinds of soups.


    Enjoy the most delicious and fragrant pilaf. If you wish, pour yourself a glass of amazing dry red wine, which will set off this dish even more, wrap yourself in a blanket and arrange a romantic evening for yourself. Or gather friends, go to nature and cook this yummy together for a big noisy company. With salted mushrooms for a snack, it will turn out very well. Taste life with our recipes.


Since pilaf migrated from the East to many other countries, its recipe has become more diverse and has undergone many changes. Instead of lamb, beef, chicken, pork, and even stew or seafood are often used. In addition, there are many pilaf recipes with rather unconventional vegetables, such as zucchini. Has the right to life and pilaf with dried fruits or mushroom pilaf.

In general, each housewife adapts the classic recipe to the possibilities of her region, because not everywhere you can buy good lamb or the right spices. Not every house has a cauldron either, so pilaf is most often cooked in a thick-walled pan.

This time I decided to use rabbit meat for pilaf, and replaced the cauldron with a slow cooker. From spices, I used zira, barberry and turmeric, which I usually buy in the market from a Tajik friend.

A simple recipe for pilaf with a rabbit in a multicooker of oriental cuisine step by step with a photo. Easy to cook at home in 1 hour 30 minutes. Contains only 279 kilocalories. Author's recipe for oriental cuisine.



  • Preparation time: 20 min
  • Time for preparing: 1 hour 30 minutes
  • Amount of calories: 279 kilocalories
  • Servings: 10 servings
  • Occasion: Dinner, lunch
  • Complexity: Easy Recipe
  • National cuisine: Eastern cuisine
  • Dish type: Main courses
  • Cooking technology: Steamed
  • We need: Multicooker

Ingredients for ten servings

  • Barberry dry 1 tbsp. l.
  • Water 800 ml
  • Zira (Cumin) dry 1 tsp
  • Rabbit 600 g
  • Turmeric 1.5 tsp
  • Onion 2 pcs.
  • Refined sunflower oil 50 ml
  • Carrot 1 pc.
  • Ground black pepper 1 pinch
  • Long grain rice 400 g
  • Salt 1 tsp

Step by step cooking

  1. For pilaf with a rabbit, we need steamed rice, carrots, onions, garlic, rabbit, water, as well as spices: cumin, barberry, turmeric, black pepper and salt.
  2. Onion cut into thin strips.
  3. We cut the rabbit into pieces. I had the front part of the carcass, which turned out the pulp and meat on the bone.
  4. We cut the carrots into strips.
  5. Pour vegetable oil into the bottom of the multicooker. We turn on the frying mode. When the oil is hot, put the onion into the slow cooker and fry it until golden brown.
  6. When the onion is fried, we send the rabbit pieces to the slow cooker and fry them until golden brown. To prevent the meat from letting out the juice, it is better not to turn over too often. I usually brown on one side, then flip and brown on the other side. It is not necessary to bring it to readiness, a ruddy crust is enough.
  7. When the meat is browned, add carrots and fry it for 5 minutes.
  8. Now add water so that it slightly covers the meat and vegetables. Add spices: zira, barberry, turmeric and pepper. Salt to taste and close the lid, turn on the "Extinguishing" mode for 30 minutes.
  9. While the meat and vegetables are stewing, prepare the rice. To do this, it is washed 5 times with water at room temperature.
  10. When the meat is stewed, pour the rice into the slow cooker and carefully level it.
  11. We carefully add water so that it covers the rice by 2 cm and turn on the “Rice” program.
  12. When the rice absorbs almost all the water, add the head of garlic to the pilaf, after removing the top husk from it. We drown the garlic in rice, close the lid and bring the pilaf to readiness of rice.
  13. Mix the finished pilaf well before serving.

Rabbit meat is unusually tender, tasty and juicy. In terms of fat content, it is the same as chicken, but in terms of satiety and softness, it surpasses poultry meat.

We will tell you how to cook a rabbit in a slow cooker.

Rabbit baked in a slow cooker

In a slow cooker, there is little chance that the dish will not finish baking, or burn. At the exit, amazingly soft and tender meat with a light crispy crust awaits you.

Required Ingredients:

  • one rabbit carcass;
  • spices to taste;
  • mayonnaise - 50 gr.;
  • salt - 12 gr.

Cooking method:

  1. Divide the eviscerated rabbit into two parts.
  2. In a separate bowl, combine mayonnaise, salt and seasonings. Mix all.
  3. Coat the meat on all sides with this mass.
  4. We put the prepared halves of the rabbit in a slow cooker.
  5. In the menu, click on the item "Baking".
  6. Cook for 20 minutes on each side so that the meat acquires an even golden crust.
  7. Now we switch the kitchen appliances to the “Extinguishing” mode, set the timer for 2 hours.
  8. The result is a tender ruddy dish.

Braised rabbit with potatoes

Rabbit meat looks best with potatoes. Try this dish again.

You will need:

  • two bay leaves;
  • one rabbit;
  • one carrot;
  • potatoes - 0.5 kg;
  • a bunch of fresh herbs;
  • two bulbs;
  • black pepper;
  • other spices to your taste.

Step-by-step instruction:

  1. Cut the carcass into portioned cubes.
  2. Grind the peeled carrots with a grater.
  3. We remove the husks from the bulbs and chop them finely.
  4. We remove the skin from the potatoes, rinse the tubers under running water, chop into small pieces.
  5. Fry the pieces of meat by turning on the “Frying” program for 10 minutes.
  6. From time to time, the cubes need to be turned over with a wooden spatula.
  7. After 7 minutes, pour the chopped vegetables, pour in the oil and cook until the end.
  8. As soon as the frying program is over, add potatoes to the bowl, pour spices.
  9. We continue cooking in the "Extinguishing" mode. Time - 1 hour.
  10. When there are a few minutes left, add chopped greens. Rabbit with potatoes is ready.

Recipe for cooking in sour cream

Sour cream gives the meat even more softness and richness. Pieces in sour cream just melt in your mouth.

Grocery list:

  • two cloves of garlic;
  • rabbit meat - 0.5 kg;
  • a pinch of black ground pepper;
  • a piece of butter;
  • one carrot;
  • sour cream - 0.3 kg;
  • vegetable oil - 30 ml;
  • salt to taste;
  • one bulb;
  • green dill to taste.

How to cook a delicious rabbit:

  1. The rabbit must be chopped into portion size cubes.
  2. Combine vegetable oil and butter in a multicooker bowl.
  3. Turn on the "Frying" mode.
  4. As soon as the butter has melted, put the pieces of meat there and fry them for 20 minutes from both barrels.
  5. Place the browned rabbit on a separate plate.
  6. Chop the peeled onion in the form of half rings.
  7. Process the carrot in a grater.
  8. Pour vegetables and pass in a slow cooker at the same mode.
  9. After 10 minutes, transfer the meat to the onions with carrots and cook in the “Stew” program for 40 minutes.
  10. At this time, crush the garlic under pressure.
  11. Finely chop the washed dill.
  12. Combine these two ingredients with sour cream.
  13. Then add pepper and salt.
  14. After 40 minutes have passed, pour the dish with sour cream sauce and cook for another half hour.

With the addition of mushrooms

Base Ingredients:

  • champignons - 180 gr.;
  • five potatoes;
  • one bay leaf;
  • rabbit - 0.6 kg;
  • sunflower oil - 50 ml;
  • salt - 12 gr.;
  • one carrot;
  • one bulb.

Cooking option:

  1. We cut the meat into small pieces. It is best to take the pulp.
  2. Vegetables are processed in a standard way and chopped with a knife.
  3. We cut the cleaned mushrooms into circles.
  4. Combine pieces of rabbit meat with onions and carrots in a slow cooker, pour everything with vegetable oil.
  5. Pass for 20 minutes.
  6. Add chopped potatoes and mushrooms.
  7. Pour in enough water to cover the food.
  8. Add dry ingredients and bay leaf.
  9. Press the "Extinguishing" button and wait an hour and a half.
  10. The delicacy can be served with herbs or sour cream sauce.

In wine sauce

This sauce gives an ordinary rustic dish a unique flavor and sophistication. A rabbit dish will gain a strong position at any table.

Recipe Ingredients:

  • rabbit carcass - 2 kg;
  • stalk of celery;
  • red wine - 0.2 l;
  • two bulbs;
  • dry basil or thyme.

Cooking instructions:

  1. We divide the carcass into portioned pieces.
  2. We put it in a slow cooker and cook the meat in the “Frying” mode in vegetable oil.
  3. After 15 minutes, add chopped white onion.
  4. As soon as the meat and onions have acquired a golden hue, fill them with water, pour seasonings.
  5. We simmer for half an hour.
  6. Add red wine and chopped basil to the slow cooker.
  7. We cook by turning on the “Extinguishing” program for another 30 minutes.

Roast in a multicooker

You will need:

  • sour cream - 250 gr.;
  • carrots - 1 pc.;
  • three cloves of garlic;
  • one rabbit carcass;
  • onion - 1 pc.;
  • olive oil - 17 ml;
  • pepper and salt - to taste.

Flavored Roast Cooking Options:

  1. Season the meat with a mixture of black pepper and salt.
  2. Pass the peeled carrot root through a coarse grater.
  3. Finely chop the onion.
  4. Put the rabbit pieces in a multicooker bowl, pre-coated with oil and cook 40 in the “Baking” mode.
  5. At this time, pass the vegetables in a pan and add to the main ingredient in the slow cooker.
  6. Pour the remaining spices, put sour cream and pour a small amount of water.
  7. As soon as the kitchen appliance beeps to end the program, sprinkle the dish with chopped garlic and add herbs if desired. Enjoy your meal!

With prunes

Grocery list:

  • carrots - 100 gr.;
  • mustard - 4 gr.;
  • rabbit - 1.5 kg;
  • one bulb;
  • pitted prunes - 0.1 kg;
  • salt - 10 gr.;
  • sour cream - 50 gr.;
  • pepper, ground to taste;
  • ketchup - 40 gr.

Step by step preparation:

  1. Cut the meat into small cubes.
  2. Fold them in the multicooker, select the “Frying” item in the program menu. Cook the meat for half an hour, turning it over to the other side from time to time.
  3. Cut the carrots into strips, and the onion into small cubes.
  4. Add them to the rabbit meat and fry for about 10 minutes.
  5. Pour ketchup, sour cream, pour all the spices and salt, put mustard.
  6. Set the appliance to the "Extinguishing" mode and cook for an hour and a half.
  7. 30 minutes before the slow cooker makes a characteristic sound, add the prunes.

In our selection you will find the best recipes to prepare a wonderful dinner. Rabbit in a slow cooker - simple and fast.

A rabbit in a slow cooker is a pleasant festive dish with a divine aroma and taste. It can be prepared in different ways, for example, stewed in cream, wine, tomato sauce or vegetables, in any case, the food will turn out to be rich, bright, tender, satisfying, while practically dietary and, quite importantly, perfectly digestible!

  • Rabbit (fresh carcass without skin and entrails) 1 carcass (weight 1 kilogram 500 grams)
  • Sour cream 200–250 milliliters
  • Vegetable oil 1 tablespoon
  • Onion 2 pieces (medium)
  • Garlic 3 cloves
  • Italian herbs (mixture: rosemary, thyme, paprika, pink pepper, garden savory, basil, tarragon, oregano,
  • rosemary, garlic, lemongrass) to taste
  • Salt to taste
  • Ground black pepper to taste
  • Purified water as needed
  • Table vinegar 9% as needed

We take a fresh rabbit without skin and entrails, wash it thoroughly and put it in a deep bowl. In a separate clean bowl, we prepare a slightly acidic solution of purified water and 9% table vinegar per 1 liter of liquid - 1 cup with a capacity of 200 milliliters. Pour the carcass with the resulting mixture so that the moisture completely covers it, and leave it in this form for 2-3 hours at room temperature, periodically turning the rabbit from side to side. This process is not needed to soften meat tissues, it will help remove the specific flavor inherent in this type of animal.

After 2-3 hours, it rinses the carcass again under streams of cold running water, dry it with paper kitchen towels, put it on a cutting board and continue preparation. Using a sharp kitchen knife, cut the rabbit into portions, for example, two front legs, the same number of hind legs, then several costal parts and four vertebral parts. After that, we shift the pieces of the animal into a clean deep bowl, season them with salt, black pepper, mix so that the spices envelop the meat on all sides, and leave it like that for 7-10 minutes.

In the meantime, using a new kitchen knife, peel all the vegetables indicated in the recipe. We wash them, dry them with paper kitchen towels, put them in turn on a clean cutting board and chop. Onions in rings, quarters, straws or half rings, and garlic cloves are simply finely chopped. Next, put on the countertop other products that will be needed to prepare the dish, and proceed to the next step.

We insert the plug of the multicooker into the outlet, place a Teflon bowl in the recess of the kitchen appliance and pour a tablespoon of vegetable oil into it. Then we set the “Frying” mode on the scoreboard and the time is 20 minutes. We lower the infused rabbit to the bottom of the bowl and fry the meat on both sides for 5 minutes each. After that, add onions to it and cook them together for another 10 minutes, stirring occasionally with a silicone kitchen spatula.

Then pour everything with sour cream, season with garlic, Italian herbs, an additional portion of salt, as well as black ground pepper and close the kitchen appliance with a tight-fitting lid. We return to the scoreboard and set the new “Stewing” mode for 1.5 hours, during which all the components of the dish will reach full readiness. When the multicooker announces the end of work, we are in no hurry to open it, let all the steam come out. Then we lay out the tidbits of the rabbit in portions on plates and serve to the table.

Rabbit in a slow cooker is a tasty and simple dish that is served hot as a second main course. Tender, almost lagging behind the bones, meat is laid out in portions on plates and served with any, not very spicy, as well as low-fat side dish, for example, mashed potatoes, jacket potatoes, fresh vegetable salad, rice, pasta, buckwheat porridge, pickles and bread . Delicious and no hassle! Enjoy! Enjoy your meal!

Recipe 2: rabbit with mushrooms in sour cream in a slow cooker

Delicious and tender rabbit with mushrooms and vegetables stewed in sour cream is ideal for a family dinner. I suggest preparing this rabbit dish in a slow cooker.

  • Rabbit - 1 pc. (about 1.5 kg)
  • Champignon mushrooms - 200 g
  • Forest mushrooms, dried (optional) - 20 g
  • Carrots (large) - 1 pc.
  • Onion - 2 pcs.
  • Fatty sour cream - 200 g
  • Butter - 50 g
  • Vegetable oil - 2 tbsp. l.
  • Dried herbs - 1 tbsp. l. (or to taste)
  • Garlic - 3 cloves
  • Flour - 1 tsp with a slide
  • Salt - to taste
  • Ground black pepper - to taste

To cook rabbit in sour cream, with mushrooms and vegetables, prepare all the necessary ingredients.

Cut the rabbit carcass into portions, rinse each piece thoroughly to remove bone fragments, and dry on paper towels.

Dried mushrooms, if you use them, soak in water for at least a few hours or overnight, then rinse the mushrooms and boil in fresh water for 30 minutes. Save the resulting mushroom broth.

How to cook a rabbit in a slow cooker: prepare vegetables. Cut the onion into quarters, and the carrots into rings or half rings.

Cut the champignons, cleaned from dirt, into large pieces.

Remove the boiled wild mushrooms from the broth and, if necessary, chop them further.

Fry the rabbit pieces in a mixture of vegetable oil and butter until golden brown.

In a multicooker bowl, mix onions, carrots, champignons and wild mushrooms.

Place the fried rabbit pieces on top, trying to press them lightly into the mixture of vegetables.

Season rabbit with mushrooms and vegetables with salt, pepper and dried herbs. Pour in the mushroom broth or water (you will need about 600-800 ml of liquid). The broth or water should be almost flush with the meat.

On the "Stew" mode, cook the rabbit in a slow cooker for about 1 hour or longer (depending on the age of the rabbit), until the meat is soft.

After an hour, mix sour cream with flour and chopped garlic cloves. Add sour cream sauce to the multicooker bowl, gently mix the contents. On the "Stew" mode, continue to cook the rabbit in sour cream for about 20 minutes or until it reaches the desired softness.

Rabbit with mushrooms and vegetables, stewed in sour cream, in a slow cooker, ready! You can serve such a rabbit with any side dish, ideally with mashed potatoes, but also delicious with buckwheat, pasta or rice. Enjoy your meal!

Recipe 3, step by step: stewed rabbit in a slow cooker

A tasty and satisfying meat dish that will appeal not only to adults, but also to children is a rabbit stewed in a slow cooker. When cooked in this technique, the meat turns out to be fragrant, delicate in taste, although according to the recipe it is recommended to boil the rabbit for at least two hours, and the slow cooker will cope with this task in just 1.5 hours. To prevent the meat from tasting dry, be sure to add a little cream, sour cream or sauce, for example.

It will not only add a little fat and juiciness to rabbit meat, but also color the broth white. From vegetables for stewing rabbit, carrots and onions are suitable, you can add a couple of celery stalks or tomatoes.

  • 0.5 pcs. rabbit
  • 1 carrot
  • 1 bulb
  • 1 -1.2 liters of hot water
  • 1 tsp topless salt
  • 3 art. l. vegetable oil
  • fresh herbs
  • 2-3 bay leaves
  • 100 ml bechamel sauce

Rinse rabbit meat in water. If you have half a fresh carcass, then divide it with a knife into parts. If you use meat from the supermarket, then just rinse it. We peel the vegetables. We also wash and cut the onion into half rings, and the carrot into a medium cube.

On the multicooker display, select the “Frying” program for 10 minutes. Pour vegetable oil into the bowl of the multicooker and heat it up, pour carrot and onion slices into the bowl. Saute until soft and lightly browned.

Add rabbit meat, pour hot water. Pour salt, bay leaves. Let's change the vehicle mode to "Extinguishing", activating it for 1.5 hours.

When 10 minutes remain on the scoreboard until the end of the quenching, carefully open the lid of the multicooker so as not to burn yourself with steam. Remove the foam from the surface of the broth with a slotted spoon.

Put the bechamel sauce in the bowl of the multicooker. It's best to add the sauce at room temperature to avoid lumps in the hot broth.

Wash parsley or dill, chop and pour into a multicooker bowl.

Let's taste the broth and add spices if necessary. Close the lid of the multicooker and steam the dish until the sound signaling the end of the quenching.

Put the parts of the stewed rabbit with vegetables in bowls or deep plates, pour over the white sauce and serve with bread or a side dish.

Recipe 4: rabbit with potatoes in a slow cooker (with photo)

A rabbit with potatoes in a slow cooker is a great option for a hearty dinner when there is practically no time for active cooking. To make rabbit meat soft and tender, it needs to be stewed for a long time. Although the slow cooker speeds up cooking, in less than an hour you will not be able to taste the dish. Another thing is that your active participation in the process of extinguishing the rabbit is almost not required. Prepare the ingredients, start the program and go about your business.

  • rabbit meat - 1 kg;
  • potatoes - 800 g;
  • carrots - 1 pc. medium or large size;
  • onion - 1 medium head;
  • dried or fresh garlic - to taste;
  • salt - to taste;
  • vegetable oil - 2-3 tbsp. l.;
  • ground black pepper - a pinch;
  • sour cream - 200 g;
  • water - 100 ml.

First prepare the vegetables. Peel the carrot and cut into thin strips. Or grate on a coarse grater.

Remove the husk from the onion too. Finely chop. In the multicooker bowl, heat 1-1.5 tbsp. l. vegetable oil and fry the onions and carrots on the "Frying" mode for 5 minutes, stirring occasionally.

Prepare rabbit meat. If the carcass is whole, then cut it into small pieces. Wash and dry with paper towels.

Remove the fried vegetables from the slow cooker and transfer them to a bowl. Pour in the rest of the oil and lay out the rabbit. Fry on one side for 5 minutes. It is better to cover the lid so that grease does not splatter. Then turn the rabbit over and fry the same amount more. When the device signals the end of its work, switch the mode to "Extinguishing" and cook the rabbit in the slow cooker for 30-35 minutes.

In the meantime, peel the potatoes. Cut it into a small cube. In the meantime, fill with cold water so that it does not turn black.

After half an hour, drain the water from the potatoes. Add fried onions and carrots to the rabbit in a slow cooker and add potatoes.

Put sour cream there, add spices and salt. If the garlic is fresh, run it through a press. Pour in some clean water and stir. Close the lid of the device, select the "Extinguishing" mode again. On this program, a rabbit stewed with potatoes in a slow cooker is cooked for another half an hour.

The meat is tender, the potatoes melt in your mouth, the sour cream sauce is thick and fragrant.

The perfect two-in-one dish.

Recipe 5: how to cook a rabbit in a slow cooker

To cook a rabbit deliciously, you need only two components of success. Firstly, to make a good sauce and, secondly, to ensure the correct cooking regimen. In simpler terms, hang over the pot where the rabbit is stewing, so that, God forbid, it does not burn. If you are cooking a rabbit in a slow cooker, then the second paragraph disappears by itself. Nothing in it will burn or dry out. So, freeing up time and effort from the need to monitor the stewing process, we can be smarter about the sauce. There is nothing complicated in its preparation, but this is not quite the usual garlic sauce. Firstly, we will bake the garlic, add lime, mustard, honey, rosemary. This combination will give the rabbit a simply divine aroma. Try it - you won't regret it!

  • Rabbit 1-1.5 kg,
  • head of garlic,
  • Sour cream 3 tablespoons,
  • Honey 1 tbsp.,
  • Juice of half a lime
  • Mustard 1 tbsp,
  • Bulb,
  • Carrot,
  • Spices to taste
  • sprig of rosemary,
  • Vegetable oil 1 tbsp.

For the sauce in which the rabbit will be marinated, we need to take a baked head of garlic. Why do you need to bake garlic for sauce? Everything is quite simple. Roasted garlic tastes slightly sweet and retains a slight aroma. For the sauce in which the rabbit will be marinated, this is just what you need. Garlic is baked quite simply and quickly. Wrap the head of garlic in foil and place in a preheated oven to 200 0C for 10 minutes. Get ready that delicious aromas will spread around the house. When the garlic is ready, take it out of the foil and let it cool. Then cut into two halves.

Squeeze the baked garlic into a bowl, add mustard, lime juice and honey. Mix all ingredients well. Marinating sauce is ready.

The carcass of a young rabbit is preliminarily washed well with cold water and cut into portioned pieces. Lubricate the pieces of meat with sauce, put on a plate, wrap with cling film and leave to marinate for two hours at room temperature.

Pour vegetable oil into the multicooker bowl. Spread the diced onion and slices of carrots. In the "frying" mode, fry the vegetables under the closed lid of the multicooker for two minutes.

Then we place pieces of marinated rabbit in the multicooker bowl and fry all the ingredients together under a closed lid for five to seven minutes. Periodically, we open the lid of the multicooker and turn over the pieces of meat with vegetables so that they do not burn. At the end, add a sprig of rosemary.

Pour in boiled cold water just enough so that it half covers the rabbit meat. Add three tablespoons of sour cream, salt and pepper to taste. We close the lid of the multicooker and set the “extinguishing” mode for one hour. If you have a carcass of a middle-aged rabbit, then increase the stewing time to 2 hours.

Rabbit in garlic sauce stewed in sour cream in a slow cooker just melts in your mouth. Pieces of meat become ruddy and fragrant. Rabbit meat can be eaten with a side dish of vegetables, as well as with any cereals or mashed potatoes.

Recipe 6: rabbit in a slow cooker with sour cream

Putting out a rabbit in a slow cooker in sour cream is not at all difficult. Vegetables for this dish we take the simplest and most affordable - onions and carrots. Sour cream - with a low percentage of fat. Photos of the cooking stages - additionally to help.

  • rabbit meat - half carcass≈750 g
  • medium carrot - 1 pc.
  • turnip - 1 pc.
  • sour cream - 200 ml
  • water - ¼ cup
  • salt, bay leaf - to taste.

Prepare the pre-soaked meat (wash, remove fat) and chop into portioned pieces.

Wash vegetables, peel, chop onions and carrots (you can grate carrots). If you have time, you can get confused and create such beauty as in the photo.

By the way, you need to not only chop the onion into cubes, but also cut it coarsely - this will add flavor to the meat.

Pour water into the multicooker bowl and only after that turn on the “Extinguishing” mode for 60 minutes (in the Redmond multicooker this time is programmed, in other models it can be set manually).

Immediately put the meat and vegetables into the slow cooker.

Add sour cream, salt, season with spices. After the end of the program, we keep it warm with the lid closed for another hour. Our diet rabbit is ready. Enjoy your meal!

Recipe 7: Rabbit legs in a Redmond slow cooker

Today I propose to stew a rabbit in a REDMOND RMC-M4524 slow cooker. The program is used only one - "Stew / Soup", so any model of the multicooker can cope with the dish. The main thing is to correctly set the cooking time relative to the power of your miracle pan. For a side dish, you can quickly boil rice in a slow cooker. The time for cooking rice is not taken into account in the description of the recipe, but it usually takes 25 minutes to cook cereals according to the program - “Milk porridge / Cereals”.

  • rabbit (limbs) - 1 kg
  • carrots - 1 pc.
  • white onion - 1 pc.
  • garlic cloves - 3 pcs.
  • sour cream - 3 tbsp. l.
  • rice - 150 g
  • water for cooking rice - 300 ml
  • salt - 1.5 tsp.
  • extinguishing water - 150 ml

Braised rabbit goes well with almost any side dish, but rice is my favorite. Rinse the cereal to clear water, boil in a slow cooker in a ratio of 2: 1. Don't forget to salt the water in which the rice is cooked.

Cut the carcass of the rabbit, rinse thoroughly, dry with a paper towel.

In a slow cooker, you can stew meat without vegetable oil. Place the rabbit feet in the bowl. Salt on top, turn on the “Frying” mode for 10 minutes.

After 5 minutes, turn the meat over with a spatula to the other side, add salt and fry until the end of the program.

Peel onions and carrots and cut into cubes (onion - half rings). Add vegetables to rabbit meat. Reset the mode to "Stew / Soup", cooking time - 35 minutes.

Dilute sour cream in filtered water, add to the meat after 20 minutes from the start of the stew.

Cook the rabbit with the lid closed. 2 minutes before the end of cooking, you need to add chopped garlic. Let the finished dish brew a little in the multicooker bowl.

Serve the rabbit stew hot with rice and vegetable gravy. Enjoy your meal!

Recipe 8: tender rabbit stewed in a slow cooker

Juicy, tender rabbit meat with vegetables in sour cream sauce... You will lick your fingers!

  • Rabbit (carcass) - 1.5 - 2 kg
  • Bulb onion (large) - 2 pcs
  • Carrots - 3 - 4 pcs
  • Garlic - 3 tooth.
  • Sour cream - 200 g
  • Vegetable oil (for frying)
  • Black pepper (freshly ground)
  • oregano

Prepare all necessary products. Cut the processed rabbit carcass into pieces (2 per serving). Peel carrots, onions, garlic.

Turn on the multicooker on the “Baking” mode for 40 minutes. I am using a Panasonic SR-TMH18LTW multicooker.

We put our "bunny" in the multicooker bowl and fry until golden brown.

In order not to waste time, fry the finely chopped onion in olive oil separately.

And grated carrots.

As soon as the rabbit is reddened, salt and pepper. Top with onions and carrots. Sprinkle with herbs.
Add sour cream and some water.

Set the multicooker to the "Extinguishing" mode for an hour and a half. And then on the “Baking” mode for 40 minutes. A few minutes before cooking, add chopped garlic.

Recipe 9: how to cook rabbit with vegetables

Dishes made from rabbit meat are very tasty and healthy. When preparing a rabbit at home, many hostesses are faced with the problem of not juicy and hard meat. How to cook not only a delicious rabbit, but also juicy and tender.

Rabbit stewed in sour cream! Here is the first ingredient, thanks to which the meat becomes tender. Perhaps there are other tricks for preparing a juicy rabbit. Friends, if you know them, do not be greedy, but share!

Sour cream is tenderness, but I’ll tell you how to get juicy meat a little lower in the recipe. Do not miss!

  • rabbit meat (half carcass) - approximate weight 0.7 kg.,
  • one large onion
  • one carrot,
  • rast. oil - 2 tbsp. spoons,
  • water or broth - 150 ml.,
  • sour cream and preferably homemade - 1 cup (250 ml.),
  • spice mixture: paprika, ground black pepper, a little curry and a mixture of peppers,
  • salt - 1 teaspoon,
  • bay leaf - 1-2 pcs.,
  • garlic - a couple of cloves.

Well, we take all the legs of the bunny along with the ham, carefully mine and wipe it dry. Cut each piece into two.

Rabbit meat is only wiped and not salted! It is important!

While we will be engaged in meat, turn on the multicooker on the "frying" mode.

Pour into the multicooker. oil and when it warms up for a couple of minutes, you can send rabbit meat to the hot bowl.

Do not overcook the meat. Just give it a light crust on both sides.

At this time, chop the peeled onion and chop the carrots.

In the current mode, continuing cooking, salt the meat. This step will make our rabbits juicy! Next, add the chopped onion to the bowl.

We only sauté the onion, then add the shredded carrots.

Stir gently, and literally a couple of minutes and you can turn off the mode.

Now it's time for liquid. Pour hot broth or water into the bowl, add a couple of pieces of allspice black peppercorns. You can also add a bay leaf.

Set the multicooker to the “quenching” mode for one hour. And if your multicooker can be immediately set to this mode for 1 hour and 20 minutes. Expose, the rabbit will turn out even juicier. But 20 minutes before the end of the regime, you need to add sour cream with spices.

Namely, we combine in sour cream such spices as paprika, ground black pepper, curry and a mixture of peppers. And quite a bit of salt. Adjust salt to taste.

What is meat without garlic? Of course, add a couple of cloves of chopped garlic to the sour cream sauce.

Pour the mixed mixture into the bowl with the rabbit and vegetables and continue with the head. You do not need to do anything extra, just stir, close the lid and you can set the table.

In 20 minutes, your rabbit will be completely ready!

But for such a dinner, you need a side dish. In 20 minutes, you can cook pasta, jacket potatoes, and even cook buckwheat. But I wanted to cook corn porridge with plums for a tender rabbit. oil.

Pour corn porridge into boiling salted water and cook for 10 minutes, stirring occasionally. Then add a piece of plums to the cauldron with porridge. oil and close the lid.

Here the preparation of dinner is nearing its end. A tender rabbit stewed with vegetables in a slow cooker is waiting for you!

The finished rabbit looks something like this photo.

Recipe 10: rabbit and potatoes in a slow cooker

  • Rabbit carcass - 1 pc.;
  • Bulb onion - large onion 1 pc.;
  • Carrots - 1 pc.;
  • Spices to taste.

We cut the carcass of the rabbit into portioned pieces, put it in a multicooker bowl.

Finely chop the onion, cut the carrots into strips, send everything to the meat.

Fill the contents with water almost completely. Salt, add spices.

We select the “Steaming” mode for 15 minutes, after which we set the “Extinguishing” mode for 2 hours.

And here is the result!