Stewed rabbit with chestnuts (slow cooker)

Category: Culinary recipes
Stewed rabbit with chestnuts (slow cooker)


Rabbit meat 1.5KG
Chestnuts 100-150 g
Small potatoes 6 pcs.
Large onion 1 PC.
Carrot 1 PC.
Bay leaf
Sour cream 100 g
Fresh herbs handful
For the marinade:
Dry white wine 3/4 Art.
Soy sauce 2 tbsp. l.
Garlic - chop 4 teeth
Honey 1 tsp
Chili sauce (or adjika) 1 tsp
Barbecue sauce 2 tbsp. l.
Olive oil
(preferably infused with herbs)
2 tbsp. l.
Salt, any spices
(I have Provencal herbs, ginger and coriander)

Cooking method

I had 2 small rabbits with a total weight of no more than 1.5 kg.

Stewed rabbit with chestnuts (slow cooker)

Cut them into portions and marinate in a marinator or vacuum container for ~ 30 min. Despite the fact that I have a marinator, I like to use a vacuum container more, turning it over three or four times from top to bottom during marinating.

Stewed rabbit with chestnuts (slow cooker)

At this time, fry chopped carrots in circles and onions in half rings. I don't cut them finely so that they don't look like a sauce, but together with everything else - a side dish. I add the rabbit and fry for another 20 minutes. Then I turn on the stewing mode, pour the remaining marinade into the pan and leave for 1.5 hours.

Braised rabbit with chestnuts (slow cooker)

After this time I add sour cream, and 40 minutes before the end - potatoes. Since there is a lot of acid in the liquid, the potatoes should not be put later, in an acidic environment they cook longer. Ten minutes before cooking, peeled raw chestnuts are added to the pan
Braised rabbit with chestnuts (slow cooker)
(if the chestnuts are ready-made, canned, then they should be put later). Usually at this time I also put red bell pepper and a stalk of celery, but this time they were not at hand (- and the rabbits and chestnuts were!). And in 5min. put bay leaves and fresh herbs.
Braised rabbit with chestnuts (slow cooker)


Trust me, it's delicious!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers