A huge amount of rabbit meat appears on the shelves of markets and shops in the cold season. Tender, dietary meat with proper preparation literally melts in the mouth. Do not make a mistake in the cooking and get to the dinner easily digestible dish will help multivarka. The rabbit stewed in the multivariate is guaranteed to work out as it should, and in addition, along with the meat, you can prepare a side dish, although everything is in order.
A classic recipe for a stew in a multicolour rabbit
Ingredients:
- rabbit - 400 g;
- onion - 1 pc .;
- carrots - 1 piece;
- parsley - 1 bunch;
- vegetable oil, or fat - 70 g;
- bay leaf - 2-3 leaves;
- broth, or water - 400 ml;
- salt, pepper - to taste.
Preparation
Before preparing a rabbit in a multivark, it must be washed and divided into pieces of 100 grams.
At the bottom of the multivarka we put pieces of fat or pour the vegetable oil. Lay the large chopped onions and carrots, place the pieces of the rabbit on this pillow, thoroughly salt and pepper, put the bay leaves and pour everything with broth or boiled water. We cook the rabbit in the multivark for about 1 hour in the "Quenching" mode. Ready dish is decorated with chopped parsley.
Rabbit in cream in multivark
Even more tender rabbit will be obtained if you extinguish it in cream, and for piquancy you can add a glass of wine. Since rabbit meat is quite dietary and practically does not contain fat, the cream should be chosen more fatty, or during cooking add butter, otherwise the meat can get dryish.
Ingredients:
- rabbit - 500 g;
- garlic - 3 cloves;
- young onion - 4 pcs .;
- carrots "Baby" - 15 pcs .;
- peas - 1 item;
- mustard - 1 tbsp. a spoon;
- cream - 1 item;
- dry wine - 1 item;
- olive oil - 4 tbsp. spoons;
- salt, pepper, nutmeg - to taste.
And again, before stewing the rabbit in the multivark, divide it into portions, my, and lightly sprinkle with flour.
Cut the young onions in half or quarters (depending on the size) and fry in a frying pan with olive oil until golden brown. After the onion is ready, we remove it, add a little creamy oil to this olive oil and fry the rabbit on the maximum heat.
At the bottom of the bowl multivarka spread carrots, fried onions and peas. We put rabbit pieces on the vegetable pillow, fill it with wine and cream, add mustard and spices.
Quenching a rabbit in a multivark takes about 2 hours in the same mode, you can of course and less, but then the meat will not be so gentle. Ready-made rabbits are served together with vegetables, separately you can boil the pasta and pour it on the sauce left after extinguishing.
Rabbit with vegetables in the multivark
Ingredients:
- rabbit - 500 g;
- white beans - 3 items;
- corn (grain) - 1 item;
- carrots - 1 piece;
- onion - 1 pc .;
- dry wine - 1 item;
- broth, or water - 1 item;
- Dijon mustard - 1 tbsp. a spoon;
- apricot jam - 1 tbsp. a spoon;
- butter - 80 g;
- garlic - 1 clove;
- salt, pepper, dry thyme - to taste.
Preparation
Mine, clean and share the rabbit. Mustard, jam and garlic are mixed and leave the rabbit marinated in this mixture for 1-1,5 hours. In the cup of the multivarkage we heat up the olive oil and in the "Hot" or "Baking" mode we brown the onions and grated carrots. To the frying add the early washed beans and corn, lay the pieces of rabbit and fill the dish with wine and broth, salt, pepper, season with thyme and add a good piece of butter. To extinguish a rabbit in a multivark it is necessary 1,5-2 hours (depending on its size). Bon Appetit!