Rabbit ragout: 5 delicious recipes

One of the most popular dishes of rabbit is definitely a stew. Fragrant, delicious, appetising, it is usually not long delayed on the table.

Rabbit meat is suitable for cooking many dishes, but stew is the greatest love gourmets. With proper preparation of rabbit meat for stewing, this dish can't be delicious and flavorful, so knowing the intricacies of cooking rabbit can easily take up cooking, even if you are doing this for the first time.

We will discuss five of the most simple and delicious recipes stew with rabbit meat.

The first recipe: Easy rabbit ragout

You will need: 600g rabbit meat on the bone and potatoes, 2 onions, 1-2 carrots, 2 tbsp butter, parsley root, dill, pepper, salt.

How to make a simple stew of rabbit. To cut the carcass into pieces and fry them in butter. Put the meat in the pan and in the same pan fry the chopped vegetables - potatoes, carrots, onions and parsley root. Add the vegetables to the pan to rabbit, pepper and salt and simmer over medium heat for 30-40 minutes, covered. Before serving, sprinkle the stew with dill.

The second recipe: Stew of rabbit legs with pepper

You will need: 1kg rabbit legs, 500ml mineral water, 6-8 cloves garlic, 30g butter, 1 sweet peppers she won (green), bunch of parsley and a big carrot ? lemon 3-4 tbsp olive oil, 1 tbsp. flour and tomato paste.

How to cook rabbit ragout with pepper. Wash feet, pour mineral water, pour in the lemon juice, stir and allow 1-2 hours to zamarinuetsya. Coarsely chop the green pepper, finely chop the garlic and parsley, chopped carrots polukrugom. With legs to drain the water, put the prepared products, add olive oil, pepper, salt, stir, leave for 2 hours, covered. To get the legs of vegetables after a time and fry until taromenane, at the same time to start to simmer the vegetables, add the fried legs, stir. Flour fry in a dry pan, add butter, stir, pour 1 liter of water, add the tomato paste, salt, pour a mixture of vegetables with rabbit stew stew 1H, covered over low heat.

The third recipe: rabbit Ragout with tomatoes

You will need: 300g fresh tomatoes and carrots, 200g onions, parsley 80g, 70 g of vegetable oil, 20g flour, 1.1 kg of potatoes, 1 bird rabbit, vegetable broth, cloves, Bay leaf, parsley, pepper, salt.

How to cook rabbit ragout with tomatoes. Chop the carcass pieces of 50g, fry in butter until taromenane, salt, sliced not too small carrot, half an onion, chopped parsley and cook for another 5 minutes, add the flour, stir, add the tomatoes, cut into slices, spices. Pour all the broth, add chopped cups raw potatoes, put out until cooked all ingredients over low heat, covered for 1-2H.

Recipe four: Ragout of rabbit with leeks and beans

You will need: 500g green beans, 3 carrots, 2 stalks of leeks, sprigs of thyme and cloves of garlic, 1 bird rabbit ? Cup dry white wine, 1 tbsp. L. vegetable oil and butter, Bay leaf, red onion, salt.

How to cook rabbit ragout with beans and leeks. Peel and finely chop the garlic, thyme, stir them with 1H.l. the salt. Rinse the chicken, Pat dry, cut into 8 pieces, each rubbed with pepper and salt, fry until taromenane in oil mixture, take out of the pan. In the saucepan, pour in the wine and 30sec to boil, add 1.5 cups hot water, bring to the boil, add the mixture of garlic and thyme, Laurel, put the meat, under cover to simmer for 40 minutes. Coarsely chop the onion, leeks - white and green part, cut into rings to 1.5 cm thick, coarsely chop the potatoes and carrots, add the vegetables to the pan to rabbit stew all 20min. The washed beans in a pot with boiling salted water and boil 5min, put out water to the stew, stir. To get the stew from the pot and place in a large bowl, remaining sauce double boiled down, add ? tbsp butter, remove from heat, stir. When serving, pour the stew sauce.

Recipe five: Ragout of rabbit in Maltese

You will need: 1 liter chicken broth 6 cloves of garlic 5 sprigs thyme, 3 pinches salt, carrots medium tomatoes, 2 Bay leaves, onions, 1 carcass of a rabbit with giblets average, pinches a mixture of 4 pepper, Cup of green peas ice cream/canned and bunch of parsley, 1 ? Cup dry white wine 6 tbsp olive oil, 1 tbsp. of tomato paste, a handful of flour.

How to cook rabbit ragout in Maltese. Criss-cross incision tomatoes, scalded with boiling water and peel and finely chop the pulp and mix with passed through the press garlic and tomato paste, chopped parsley and thyme. Mix the flour with the pepper and salt. Coarsely chop the carcass of the rabbit, kidney and liver. Meat roll in flour, fry in a pan with hot oil until taromenane. Put in a pan the chopped onion, large pieces of potatoes and carrots, pour in the wine and bring to a boil, put the giblets, add the tomato mass, peas, Laurel, again bring to a boil. Cover the pan with a lid, put it on half an hour in a preheated abs the oven, pour half of the broth, simmer for another half an hour, pour the rest of the broth, simmer for another 40 minutes.

Having tried any of the recipes you and your family will forever fall in love with this dish is a stew of rabbit it is a real pleasure for even the most discerning palates!