Rabbit stewed with vegetables in a slow cooker

Vegetables should always be present in any diet. Avitaminosis can develop without them, there can be a shortage of many useful trace elements. Cellulose, which is in vegetables, helps to better digest food.

In addition to vegetables, the menu should include meat. That it is rich in animal proteins necessary for good nutrition. It is advisable to choose a meat that is better absorbed by the body, does not cause allergic reactions or stomach upset due to the large amount of fat. Rabbit meat belongs to such meat.

Rabbit with vegetables - the perfect ratio of animal and vegetable proteins. And if rabbit dishes and vegetables are cooked in a slow cooker, then even little children can be given such food. True, it is necessary to make an adjustment to the recipe, excluding from it spicy seasonings, vinegar or mushrooms.

Subtleties

The principle of cooking a braised rabbit with vegetables in a slow cooker is the same as on the stove. The taste of a dish depends largely on the proper preparation of products for cooking. If the rabbit meat is not young, then it can be cooked for a very long time. Therefore, such meat must first be marinated in vinegar, wine, sour cream, ketchup or in a mixture of spicy herbs.
Old meat can have an unpleasant smell that can be easily removed by soaking it in cold water or in a marinade.
When adding certain vegetables, one should take into account their cooking time. Therefore, they are placed in a slow cooker consistently, starting with those that are cooked for a long time, ending with vegetables that require minimal heat treatment.
If there are potatoes and tomatoes in the assorted vegetables, first put the potatoes and only after a few minutes add the tomatoes, as the acid of the tomatoes slows down the softening process of the potatoes.
Any greens are added to the dish at the very end of cooking or to an already prepared dish in order to preserve as many vitamins and healthy substances as possible. And the taste of fresh herbs is much better than boiled.
The whole frying process is carried out in the “Frying” or “Baking” mode. Then reinstall the program, including “Quenching” or “Soup”. You can also simmer the meat with vegetables in the “Multipovar” mode by setting the temperature to 95-97 ° so that the contents of the bowl do not boil, but barely noticeably boil.

Braised rabbit with vegetables and green beans in a slow cooker

Ingredients:

rabbit - 0, 5 kg;
bulb onion - 2 pcs .;
carrots - 2 pcs .;
green beans - 100 g;
refined sunflower oil - 2 tbsp. l .;
fresh tomatoes - 4 pcs .;
salt - to taste;
ground black pepper - pinch;
any greens - a small bunch.

Method of preparation

Rinse the carcass of the rabbit thoroughly in cold water. Cut into large chunks.
Prepare the vegetables. Peel carrots and onions, wash them. Cut the carrots into slices. If the carrot is thick, cut it in half, and then cut it across 5, 5 cm thick slices. Chop the onion into half rings.
Wash the string beans, cut the tips on both sides. Cut the shoulder blades across 2-3 cm long pieces.
Wash tomatoes, immerse for 2 minutes in boiling water, rinse with cold water, remove the skin. Cut into slices, immediately cutting the stalk.
Pour oil into the bowl of the multicooker, warm it up by setting the “Frying” or “Baking” mode. Make the whole frying process with the lid open. Put the rabbit pieces, fry on all sides until light crust. Continuing to fry, put onions.
When the onions take on a light yellow color, place the carrots. Cook for 5 minutes.
Add tomatoes, mix. Cook until most of the liquid has boiled away. Put the chopped beans. Stir. Pour boiling water to the level of vegetables. Put salt and pepper. Turn off the multicooker.
Set the mode of “quenching” or “soup”. Simmer the rabbit with carrots for another 30 minutes. Check the readiness of the meat. If it is soft, turn off the slow cooker.
Put any chopped greens, mix. Leave for 15 minutes so that the meat and vegetables are saturated with the aromas of herbs.

Braised rabbit with vegetables and cream in a slow cooker

Ingredients:

rabbit - 0, 5 kg;
bulb onion - 3 pcs .;
carrots - 2 pcs .;
garlic - 3 cloves;
refined vegetable oil - 1 tbsp. l .;
salt - to taste;
cream - 400 g;
dill and parsley - to taste.

Method of preparation

Since this dish is prepared without spicy herbs and fragrant spices, it will be better if you take a young rabbit. It prepares quickly, it does not need to be soaked, it does not have an unpleasant smell. Cut the rabbit carcass washed in cold water and cut it into large portions.
Peel onions, garlic and carrots, wash them. Onion cut into half rings or straws, carrot - thin slices, chop garlic.
Pour oil into the bowl of the multicooker, set the mode to “Frying” or “Baking”, wait until the oil has heated up. Put the pieces of meat, fry first on one side, then turn them over to the other side and fry too. Put on a plate.
Place onions and carrots in the bowl, save a little on the remaining oil. Vegetables should not be fried, otherwise the sauce will get an unappetizing darkish color.
On the vegetables, put pieces of rabbit, garlic. Salt and pepper. Pour in hot cream. Do not mix.
As soon as the liquid boils, switch the frying mode to “Quenching” mode. Cook for 1 hour. If the sauce begins to boil during cooking, add a little hot water. The liquid should not be much, because then the sauce will not so tasty.
Put the finished rabbit stew with vegetables on a plate, sprinkle with chopped greens.