Rabbit stuffed

[Girls and boys]

Rabbit stuffed

Category: Culinary recipes

Ingredients
Rabbit
Mushrooms
Fat
Cabbage
Soy sauce
Honey
Spice

Cooking method

• 1. Stuff the rabbit with mushrooms (mushrooms or oyster mushrooms?) With the addition of pieces of salted bacon;
• 2. Put cabbage (cauliflower, kohlrabi or broccoli?) Around with pieces of salted bacon;
• 3. Marinate the rabbit in soy sauce + honey + spices right in the bowl of the slow cooker.
• There is so much bacon, because the rabbit is not a duck, and it has a little fat ... There are still options to stuff with bread and milk, cover with potatoes ...

Note

Not that I did it, I just got myself together, so first I decided to consult.

Girls and boys! I would be grateful for all the advice. And there, you see, NataMayLav will have rabbits next year ...

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Do you already have a rabbit? Something I have little idea of ​​how to stuff it, it's gutted, cut across the tummy ...

[Scarecrow]

I saw them ... they still have their paws in fur ... And the fact that he was gutted ... so the ducks were also gutted ... we sew, if toothpicks (Scarecrow, I wrote it for you personally) will not take.

The fact is that a rabbit does not have such a belly like a duck. It can be stuffed with garlic, fried and stewed in your new toy.

Probably, I will have to go, see how it works ... Suddenly nothing really can be shoved into it ...

[Hairpin]

Hairpin, if you have heated lard from your "salary", it would be good to fry the rabbit on it. It will be delicious!

and I have rabbits, already big.


Hairpin, I think honey will not work for a rabbit.

Mushrooms, cabbage, garlic .. yes.
Don't pickle it.

He is gentle, they are kept for a maximum of 6 months.
The best time for slaughter is 4 months.

[Khimichka]

Khimichka! Tasty but not interesting !!! Piece by piece, I can do it in a multicooker, in a pressure cooker, in an oven, and in a microwave! And I want it entirely in my bandura !!!

[NataMayLav]

NataMayLav! Why haven't you stuffed them yet? Such eyes ... Here the hand will not rise ...

[Rabbit Marinade]

I found something
Rabbit Marinade

curdled milk
250 ml

mint

1 bundle

red chili

1 pod

green chili

1 pod

curry powder

1 tsp

thumb-sized ginger root
1 PC

lime
1 PC

sea ​​salt

taste

ground black pepper

taste

************************

Rabbit with oranges
Rabbit with oranges

The rabbit is stewed for a relatively short time. At the same time, the result is no worse than with prolonged cooking - the meat is juicy, soft. Olives, orange and rosemary give the rabbit their aromas. Pieces of bacon can be excluded from the recipe, but then the dish will lose a little in taste. Make sure that the lid is snug, as rabbit meat tends to dry out most. Polenta and green salad are good side dishes.

Salt and pepper the rabbit's saddle. Place pieces of bacon and a sprig of rosemary in the middle (see photo below). Sprinkle with salt and pepper. Wrap and knit with thread.

Season the rest of the rabbit with salt and pepper. Heat oil in a skillet. Fry the rabbit meat (if necessary, in parts so that the pieces of meat lie freely in the pan) over medium-high heat - brown each side well for 4-5 minutes (make sure the meat does not burn).

Reduce heat, add 1 tbsp. l. olive oil, onion and garlic. Cook, stirring occasionally, for 2 minutes. Add red pepper and cinnamon. Cook, stirring for another 3 minutes.

Preheat oven to 95 degrees.Pour wine into a frying pan, stir, simmer for 1 minute. Add orange zest, olives, and a sprig of rosemary. Arrange the pieces of meat in one layer. Bring to a boil, reduce heat, cover and simmer for about 30 minutes. When the rabbit saddle is ready, transfer it to a heat-resistant dish, cover and place in the oven to keep warm. Cook the rabbit legs for another 10-15 minutes so that they are very soft (the meat should almost completely come off the bone). Place the finished legs on a serving dish.

Boil the contents of the pan for 6-7 minutes until syrupy. Remove rosemary from sauce and meat. Cut the saddle across the grain, in 1/2-inch pieces. Place 1 leg and 2 pieces of rabbit meat, a few olives, onions on each plate, and pour over the sauce. Garnish with an orange wedge. Bon Appetit!

[Hairpin]

Hairpin, and you want to cook exactly stuffed rabbit?

When my parents kept rabbits, our favorite was the frying.
The meat was cut from the bones (the most meaty parts are the hind legs and the lumbar part), marinated with onions and pepper and salt (like on a barbecue, but without fanaticism) and fried in a pan. Until half cooked without onions, and then onions were added and the meat was brought to readiness.

And from the ribs and bones, they always cooked cabbage soup. Rabbit cabbage soup is something ...

And I have a boy and a girl four months old

in a month I will happen and in March I will stuff, how many will be born.

[AlexAlex]

AlexAlex! Haven't seen you for a long time. Glad to you !!!

Here we have a topic about a slow cooker. Therefore, this bandura should be started only in those cases when the product is healthy and does not fit anywhere else (in my case). So I'm thinking about options. To then effectively lay out on the table on a huge oval dish. So far, I only have a duck ... That is, the nail of the topic is not a rabbit, but a huge oval electric pan for 6.5 liters, which languishesrather than extinguishing.

NataMayLav! I won't make it until March.

Maybe stuff with oranges and olives ... Pork with pineapple turns out great ...

My mom cooked only two recipes
1 garlic stew
2. stewed in sour cream.

Everything, I'm not in the know.

But it won't sew up ..... I think so.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7351.255

but Admin recently cooked, you can ask her, will it be sewn up or not

Yes, I didn't even notice the slow cooker.

Well, if so, then you can immediately throw meat into it along with onions and mute until cooked.

Hairpin! Wait until tomorrow! I will write a very tasty recipe: rabbit with smoked meat in French.

[You can use a recipe with]

The hairpin can say of course I will wait, and in the morning I will put up the pictures of a smiling and baked rabbit.This is a fan, not a person))

You can use a recipe with just considering the properties of the slow cooker to simplify everything. Initial:
Rabbit with brisket
* 1 rabbit
* 250 g smoked brisket
* 3 onions
* 3 tbsp. tablespoons of lard or ghee
* 1 1/2 tbsp. tablespoons of flour
* 1/2 cup dry red wine
* 1-2 bay leaves
* ground red and black pepper and salt to taste

Cut the prepared rabbit carcass into small pieces. Cut the liver, lung and heart into pieces. Salt everything, sprinkle with red and black pepper, put in a saucepan or a deep frying pan with heated fat and brown well, stirring occasionally. Pour boiling water over the smoked pork belly and cut into slices. Peel the onion, rinse and cut into half rings. Put pieces of fried rabbit in fireproof clay pots, add brisket and onion, cover with lids, put in the oven and simmer over low heat for 1-1 1/2 hours. When the meat is tender, sprinkle it with flour, put bay leaf in the pots, pour in red wine, put it back in the oven and simmer for about 10 minutes. It is recommended to separately serve crumbly rice or mashed potatoes as a side dish for this dish.

In our case, neither interfere with, nor shift, nor put in the oven with DVA.Today I bought a whole chicken, I want to bungle an impossible beauty in a slow cooker. I saw a desire to get confused with a rabbit, as an experiment I thought what could be done in parallel: you are with a fluffy rabbit and I am with a chicken. Suddenly, at the same time, a universal recipe will be born))

[Shurshun]

Well, I have a rabbit for the weekend. So I'm not in a hurry. And taking into account the DR of my niece (4 years old), this weekend will generally pass without experiments.
Shurshun! You chopped him down! And I still want it all !!!
Kalmykova! Waiting !!! I already think, maybe stuffed with smoked meats ... but ... this is already left deviationism !!!

Yes, I didn't even notice the slow cooker.

Well, if so, then you can immediately throw meat into it along with onions and mute until cooked.

Lard in the onion, and drown the rabbit in this mixture ... And there are also olives ... Interestingly, they make olives with onions ...

And I didn't think about chopping, I like to cook whole animals and birds, I say, you need to edit the recipe.

I like to cook whole animals and birds

Hopefully not alive?

And fight them under the cover of pinches and bites like a knight with a shield, and me with a lid from a slow cooker?
By the way, I saw a duck at a price of 210 rubles per kg, but I did not find a rabbit on sale .. Earlier I did not think about where in the capital you can get long-eared ones? Live with prying eyes do not offer !!

At the Koptevsky market !!! That rabbit was lying next to my duck. But that's all ... my husband said that it was not a chilled duck, but a steam room. If the duck is steamy, then the rabbit is probably ... And the fact that they lie together ?!

But now I understand why you need a large slow cooker, and not something else ... The MP 48730 has a large and transparent lid! In battles, everything is clearly visible behind her!

Shurshun chilled rabbits are in the store Your house, yesterday I saw only there, only I did not look at the price.

Girls, people have already experimented with live animals before us

Got it on Old food in ancient Rome-

"For example, Petronius writes about the owner, who, wishing to surprise the guests, put on the table a roasted pig, in which live blackbirds were sewn up. When the pig was cut, the blackbirds flew away."

Wow recipe

I can imagine how fun it will be if in our time to do this with a pig .. I'm embarrassed to suggest which typewriter to ride later - 02 or 03
Katerin, how much is the crawl roughly? As for the steamed duck - excellent, we received a frozen one from Ryazan. put it in a basin to defrost, then lifted it - a head with a broken beak fell out of it. I was the color of a mayonnaise slap ..
And what surprises to expect in the rabbit? and is it possible to buy ostrich meat or kenguryat in Moscow? A fascist friend (German) says that they have something exotic at 13-16 euros per kilogram. and who saw how much? I would like to go after a rabbit and at the same time buy something thread: on NG so that I can confidently cook a dish later.

[Sash]

Sash, I did not recognize the price of a rabbit. I'll run to see his device, and ask for the price. I think we need to go there with a camera in order to photograph all candidates for the slow cooker. As for ostriches and kangaroos ... there are probably, but ... not in the Koptevsky market!

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Shpilechka, and you need to put a suckling pig in the slow cooker, so you can definitely stuff it. And I haven't heard about stuffed rabbit

[Aunt Besya!]

Aunt Besya!
Can you drag this whole topic there? And again, if I had gone there right away, many would not have noticed me, and so even AlexAlex looked in. And he wouldn't go there.

Tatulya, yes, I also have a chicken and lemons in front. The husband agreed to chicken with lemons, only he regularly reminds us that we must not forget to buy a rabbit! So for now, I got stuck on a rabbit. But I haven't thought about the piglet yet.

Usually, a rabbit is stuffed only from the fillet of its meat, that is, first you need to remove all the bones, then stuff it.
It turns out either a roll or a kind of sausage.

If you need a recipe, I'll find it, eat it

[Shurshun]

Well, I already have a rabbit! After everything I read, I decided to do this:
1. Cut out kidneys and liver;
2. Lubricate it with a mixture of sour cream + soy sauce + seasonings outside and inside;
3. Kidneys and liver finely chop and mix with mushrooms, onions (sauteed ???) and bacon;
4. I will put the mixture from PP # 3 into a rabbit and tie it with threads;
5. Put the rabbit in the slow cooker;
6. Put potatoes around the edges;
7. For potatoes - bacon;
8. And put it on ... for ... for one hour, and then let it stand on heating ... stands on heating ...

Shurshun!!!!!!!!!! How much heating mode does MP 48730 have? Either 4 hours, or 12 hours ... If it's four hours, then on the main one you need to set two hours.

And yet, what I misunderstood. Rabbits are often soaked for 24 hours. Or in water + vinegar (1: 1) or in kvass. Well, the first time I definitely won't, and then I'll try. Only the concentration of vinegar is painfully strong ... will it fall apart with me ... And why in kvass ...

At prices. At the Koptevsky market, rabbits cost 350-400 rubles a kilogram. Mine cost me 560 rubles.

And it’s not a bad idea.
And save the onion, it goes well with fried mushrooms.

I'm not a specialist in rabbits, on October 25, my rabbit walked, on November 25, there will be rabbits, the current is small - 70 grams each.

[NataMayLav]

NataMayLav!
I will clarify. I sauté onions, but not mushrooms (I have very small mushrooms)?

Hairpin, rabbit is not a hare, soak it for an hour or two in a weak solution of vinegar, I would not lay down the kidneys, you can stuff the meaty parts with thin sticks of bacon. Good luck!
Pass everything!

There is!!! (putting his hand to his empty head).

Hairpin, good luck, beat him (rabbit)!

[Shurshun]

Shurshun!!!!!!!!!! How much heating mode does MP 48730 have? Either 4 hours, or 12 hours ... If it's four hours, then on the main one you need to set two hours.
At prices. At the Koptevsky market, rabbits cost 350-400 rubles a kilogram. Mine cost me 560 rubles.

I didn’t stand on the heating to infinity (I missed the sour cream cakes for 5 hours in the bread machine), I realized that it was up to the limit - that is, up to 12 hours.

This is my rabbit ... steamy ... spectacle, so to speak, deplorable and pitiful:



Here are the insides:



Which I cut out:



Then I mixed sour cream + soy sauce + spices and smeared with colic. But this shot is dedicated to red-haired aunts who are thinking about a small slow cooker:



Sautéed onions and champignons until the liquid completely disappeared. The onions gave a lot of juice, and at first it looked like soup. But how to stuff with soup is a mystery to me. True, I have a suspicion that I re-peat ...



Well, I threw salted bacon there:



And then she began to stuff the rabbit. Only the left side is stuffed with it:



And then she fixed it with toothpicks. I wanted to use a thread, but did not find such a large needle:



I put more bacon on the bottom:



And turned it over (so that the fat was everywhere from below):



And then she covered it with potatoes:



I put bacon on top of the potatoes (probably, I have distant ancestors from Ukraine):



And on top I put browned onions and mushrooms, which did not fit into the rabbit (I just did not know where to put them):



And she put it ... in short, I don't have to put it on for less than four hours ... So I put it on for four hours, and then let it stand on heating:



Well, what happens, I'll tell you tomorrow ... Interestingly, 4 hours in High + 10 hours on Heating ... Is this normal?

[Hairpin]

Oh, Hairpinthe raw rabbit looks really so pathetic
I want to press to my chest and sing a lullaby.

So wondering what you can do.
There should be a lot of meat, the rabbit has the lowest percentage of waste.

tell about the taste.

Are we actually booming bunny today?

We got up and went to see what happened (his husband turned it off when he left for work).

Here is my rabbit! There, my husband also threw celery after the photo session, but these are trifles.Still, in vain I threw the remnants of onions and mushrooms on top. They create a burning sensation. And the potatoes turned out to be not very appetizing:



But I turned it over. Still, oh, how not enough a fried crust. And all my stuffing fell apart (I had to sew up, and not rely on toothpicks).



As for the fact that it must be chopped up in advance, so that it is easier to divide into portions ... So I kneaded it into portions with my hands. No tension.



Based on the test results. The potatoes are rather dry, rabbit meat, whatever one may say, is dietary. To fill up with bacon ... I see no reason. But I liked it anyway. For a change - the very thing. Here are just potatoes strained. She was neither to the village nor to the city ... And she salted it a little ... Just like the duck ... The very mixture of sour cream and sauce was oooooooooooooochen salty, and the rabbit itself was not salted. And, yes, I forgot to write about the regime. 4 hours on High and 11 hours on Heating.

Hairpin of this kind of meat and potatoes, if this is too dietary for you, next time just wrap it in an oil seal! The taste will only benefit from this, I guarantee. And you don't need to chop off anything, everything just wraps up like in gauze and the taste will be more greasy. We generally use little stuffing box in Russia, but in vain ... I even baked whole carp in the stuffing box, it tastes like a stunning thing ...

What is an oil seal?

This is such a mesh of film with streaks of fat in the labyrinths of pork carcasses there is a large omentum - the fatty membrane of the stomach, colloquially called "mesh". This is a solid film with sprigs of deposited fat. It plays the role of a bag in which the internal organs of the animal are located. Quite solid, its area is a whole square meter. Preparation boils down to thorough rinsing and soaking in water. Can now be cut into blanks (based on double wrapping). In general, an irreplaceable thing for baking dry and lean substances. Sold on the market.