Rabbit in a Multicooker - General Principles and Methods of Cooking
Without household appliances today it is impossible to imagine the kitchen of a modern hostess. Mixers, coffee makers, microwaves, aerogrills and, of course, multicookers significantly save the time and effort of all women, be it housewives or business women. They do not need to stand at the stove among the numerous pots and pans and make sure that something does not burn or boil. To cook tasty and healthy food, you only need to lay the food, set the program and the wonder-cooker prepares one or two dishes at the same time. For example, a rabbit. After all, he is so useful. You can boil it, stew it and make roast, and cook soup.
Rabbit in a slow cooker - food preparation
When cooking a rabbit in a slow cooker, two modes are usually set. Initially - “Baking” (“Soup”, “Steamed”, “Express”), when meat and vegetables (onions, carrots) are fried in a minimum amount of fat. Such “interesting” names of modes for frying are chosen in those units where there is no separate function “Frying”. After the crust has formed on the pieces, the “Quenching” mode is turned on, some liquid is added, spices are put and the rabbit meat is brought to final readiness.
Rabbit in a multivariate - the best recipes
Recipe 1: Rabbit with prunes in a slow cooker
A stunning taste is given to this dish by a thick, aromatic gravy, with light mustard-garlic notes, which harmoniously combines with the taste of tender meat and sweet-sour prunes.
Ingredients: rabbit fillet (carcass) - 2 kg, 2 medium carrots and onions, 200g of prunes without stones, 3 tables. lie tasty ketchup and sour cream (or mayonnaise), vegetable oil - 2 stol.lozh., 3 cloves of garlic, 1.5 tea. lie finished mustard, spices and spices.
Method of preparation
Soak prunes for half an hour, if it is too dry, then for an hour and a half.
Cut the carcass into portions (cut the fillet into medium cubes). In the "Baking" mode, roast meat for thirty minutes. While roasting, cut the carrots into strips and onions into half rings. Add vegetables to the bowl of meat and continue frying for another ten minutes (40 minutes in total). Rabbit pour a little two-thirds of the water, add ketchup, sour cream (mayonnaise), mustard, spices - salt and pepper, favorite spices and herbs (optional). Mix the mass to the ingredients evenly distributed. Set the extinguishing mode for one and a half hours. Half an hour before the expiration of this period, add soaked prunes to the bowl. Be sure to taste it so that salt, spices and pepper are in sufficient quantity and continue to quench. Ten minutes before turning off, add chopped garlic.
Put the finished rabbit on a large dish, sprinkle with herbs, put a side dish around (mashed potatoes, steamed or boiled vegetables, rice) and serve.
Recipe 2: Rabbit with sour cream in a slow cooker
Cooking does not take much of your time to cook tender, tasty meat with vegetables for dinner or lunch. Garnish to choose from - rice, potatoes, homemade noodles.
Ingredients: rabbit carcass - 2 kg, 3 carrots, 2 large onions, 250 ml of sour cream, 3 cloves of garlic, black pepper, vegetable oil, salt, any greens.
Method of preparation
Prepared carcass divided into portions. Peel the vegetables, finely chop the onions, and grate the carrots.
Grease the bowl, put the pieces of meat into it, turn on the “Baking” mode for forty minutes. During this time, several times they must be turned over so that the rabbit roasts well. While he is preparing, prepare the vegetables - fry them in oil (on a griddle on the stove). First onions until golden, then carrots.
Lay a layer of vegetables on pieces of fried rabbit, add spices, herbs if desired, salt, pepper. Sour cream diluted with a small volume of water and pour the resulting meat sauce.
Set the “extinguishing” mode for one and a half hours, then another forty minutes - “Baking”. Five to ten minutes before turning off, add chopped garlic. Serve the rabbit better with finely chopped greens.
Recipe 3: Boiled rabbit with vegetables in a slow cooker
This wonderful technique allows you to cook several dishes at the same time. Why not take advantage of this opportunity and cook a dietary, simple, but very tasty dish. Vegetables can be used frozen.
Ingredients: 800g of young rabbit fillet, 2 leek stalks, 300g of cauliflower, Brussels and green beans, salt, spices. To decorate 4 cherry tomatoes. Method of preparation
In a leek, cut off the white part and finely chop it - first cut it in half, then cut each half into small half rings.
Put onion and fillet pieces in bowl. If a whole rabbit is used, chop it into medium pieces. Pour water so that it completely covers the pieces of meat. Salt, sprinkle with pepper.
From the top of the bowl, set the device for steaming and put vegetables in it. Also salt and sprinkle with pepper. Cover close. Turn on Multi-cook mode, select the type of product (meat) and set the time - twenty-five minutes.
Put vegetables, meat on a dish, decorate with cherry tomato halves. If desired, boiled vegetables can be sprinkled with lemon juice.
Recipe 4: Roast rabbit in a slow cooker
Crumbly potatoes, soft, juicy meat, slightly sour tomatoes - very tasty and very homely. It turns out not worse than the classic roast in pots.
Ingredients: rabbit - 1.5 kg, 1 kg of potatoes, 2 onions, 3 tomatoes, a glass of water, greens, spices and seasonings: salt, marjoram, black pepper.
Method of preparation
Krol divided into pieces, finely chop the onion. Turn on the baking mode for thirty-five minutes and fry the meat and onions. To make the rabbit roast evenly, turn the pieces over several times during this period of time.
Add some water to the bowl and turn on the “Quenching” mode for one hour. During this time, prepare another batch of ingredients. Tomatoes cut into slices, peeled potatoes - medium cubes.
Open the lid, add chopped potatoes and tomatoes, salt, marjoram, pepper to the meat. Add the remaining water and turn on the “Quenching” mode for another hour. After turning off the slow cooker, sprinkle the stew with greens.
Rabbit in a slow cooker - useful tips from experienced chefs
- The most valuable parts of the rabbit are the legs and the back.
- When choosing a carcass, you need to know that the fat rabbit will have the most tasty and tender meat of light pink color. It is suitable for frying, stewing, boiling. The meat of the skinny crawl is a harsh, bluish-red color. It is better to use it for minced products - cutlets, meatballs, chops.