Rabbit in cream with white wine (multicooker Steba DD1)

Rabbit in cream with white wine (multicooker Steba DD1)

Category: Meat dishes

Ingredients
Rabbit legs	3 pieces
Onion	2 heads
Wine	0.5-1 glass
Garlic	3 + 2 teeth
Carrot	2 pieces
Cream 10%	200 grams
Water	~ 0.5-1 multi-glass
Salt	taste
Pepper	taste
Bay leaf	2-3 pieces
Olive oil	3 tablespoons

Cooking method

• Rinse the legs (legs) of the rabbit, dry on a paper towel. Cut into three pieces.
• Put in a bowl
• 
• pepper, salt, pour wine,
• 
• top with chopped onion rings, put bay leaf
• 
• and put under the press for at least one hour.
• During this time, mix the rabbit with the onion once and put it under the press again.
• After a lapse of time, turn on Stebik, frying mode, 15 minutes, immediately pour olive oil into the bowl and as soon as it starts to \ "squish \" - put pieces of rabbit thoroughly peeled from onions and bay leaves,
• 
• fry well, pepper and salt,
• 
• then add the squeezed onions in which the rabbit was marinated. Fry the onion well, as if \ "hiding \" it under the meat,
• 
• now it's the turn of the carrots, cut into rings, fry them until yellow, also \ "hiding \" under the meat and onions.
• 
• Pour the remaining marinade over the rabbit (a mixture of wine and onion juice in which the meat was marinated).
• 
• Let the liquid evaporate, add finely chopped garlic (3 cloves), fry a little.
• 
• Sprinkle with sifted flour and stir
• 
• pour 200 grams of cream and water (so much that the liquid covers the rabbit) and mix again, taste with salt, add salt and pepper if necessary, squeeze out 2 more cloves of garlic through a press, mix.
• 
• Turn off the "Roasting" mode, close the Shtebik, turn on the "Meat" mode, 22 minutes, the valve is closed. At the end of cooking, do not forcibly release the pressure, wait until the temperature drops to 85 ° © or leave it like this for 4 hours, it will not get any worse.

Time for preparing:

1 hour + 30 minutes

Cooking program:

Frying + Meat

Note

It all started with the fact that I thought that a chicken fillet was being thawed, which turned out to be rabbit legs .. I used to soak a rabbit with vinegar or lemon juice, but there was not much time. It took me into my head to make it with wine, and from the wine at home there was champagne, cognac, mountain ash on cognac and other whiskey and balsams, and the remains of Ikeevsky wine were lonely in the refrigerator, a very peculiar thing, but that's why I decided that for the marinade will go, but it was not enough, so I marinated under oppression. At the frying stage, the thought struck me that the cream would not be superfluous, well, something like this ...
Yes, in the photo, the meat looks very fried. This one is not entirely true, I do not understand why, but in all the photos, meat, fish and pies seem to be very shaved ..

Yes, in the photo, the meat looks very fried. This one is not entirely true, I do not understand why, but in all the photos, meat, fish and pies seem to be very shaved ..

And on the contrary, I like this! Especially a rabbit! And not only a rabbit ... when I want to eat, I will roast and eat any!
Nink, rabbit - IN!

Rabbit baby !!!! Delicious!!!!!

And on the contrary, I like this! Especially a rabbit! And not only a rabbit ... when I want to eat, I will roast and eat any!
Nink, rabbit - IN!

You know, when a recipe is born in the course of preparation, a dish always has a colossal flaw! There is so little of it!

Very interesting
A couple of remarks, when using cream, not using flour, the cream itself tends to thicken when heated slowly.
Both cream and milk are not used under pressure, they are curdled, the cream had to be added after the pressure was released, when they set to simmer for 4 hours.
If these remarks are taken into account, then the recipe is quite suitable.)) It will even be possible to repeat it.

Very interesting
A couple of remarks, when using cream, not using flour, the cream itself tends to thicken when heated slowly.
Both cream and milk are not used under pressure, they are curdled, the cream had to be added after the pressure was released, when they set to simmer for 4 hours.
If these remarks are taken into account, then the recipe is quite suitable.)) It will even be possible to repeat it.

I diluted the foam and cream with water, and they did not curd at all, you can see it in the photo. It is not necessary to leave it on heating, the dish is ready immediately, it was just more convenient for me. Whether or not to repeat the recipe is up to you. This is my recipe, I cooked it that way, and my homemade loved it.
Penka, and national recipes of cuisines of different nations, have the right to life ?! So, in Kabardian cuisine, very close and beloved by me, there are a huge number of recipes for cooking meat with cream, sour cream, and flour is always added .... And about the use of cream and milk under pressure, what about the recipes for milk porridge in Shtebik under pressure? !

[Ninelle]

Ninellewhat yummy !!!

[Ninelle]

Ninellewhat yummy !!!

Help yourself!

Penka, and national recipes of cuisines of different nations, have the right to life ?! So, in Kabardian cuisine, very close and beloved by me, there are a huge number of recipes for cooking meat with cream, sour cream, and flour is always added .... And about the use of cream and milk under pressure, but what about recipes for milk porridge in Shtebik under pressure? !

Of course they have the right to life)) but why spoil the product?))
In your photo (in a pressure cooker), fat floats separately from white flour? Cream? A dish with cream usually does not stratify into fat and white, if it is cooked correctly and the cream is not curdled, it is usually a dish of the same consistency.
Milk with cereals is usually diluted with water, the cereal keeps the milk from stratification. And the pressure is probably not set 0.7 on porridge with milk))
Flour 340 calories and cream 330 calories per 100 grams)) why the extra calorie in food is not clear)) in national and local cuisines they have always loved ponderous people, the memory of the hungry years is probably.
And all the recipes that foreigners have with cream warn the cream only after the pressure is released))
And it is clear that this is your recipe, but since you published it for everyone to see, then you can make a couple of comments so that people do not swear later that the cream is curled up, suddenly))

[Ninelle]

Ninelle, thanks for the recipe, don't listen to anyone, masterpieces are born in experiments
By the way, is the rabbit juicy? ... otherwise I had arguments with one girl that rabbit meat was dry all the time)
If I throw off the recipe, let him train))))))))

[Ninelle]

Ninelle, thanks for the recipe, don't listen to anyone, masterpieces are born in experiments
By the way, is the rabbit juicy? ... otherwise I had arguments with one girl that rabbit meat was dry all the time)
If I throw off the recipe, let him train))))))))

Alex, thanks for your support! Very juicy, despite the fact that the legs themselves were very dietary. How can a rabbit in cream be dry?

[Foam]

Foam, in the photo the flour was just sifted, and not yet stirred ..
Forum, for this and a forum, we here share successful recipes and discuss problematic issues.
Foreign cuisines can live in a way that is more acceptable to them.
If you do not like the recipe, or I personally, maybe you don't need to force me to make excuses?
I got a knuckle in Stebik ready in 60 minutes and on one mode, and Masha cooked for a longer time and on different modes, but I don't teach her life ..

[Ninul]

Ninul, you have got a wonderful rabbit !!!! Something straight immediately wanted to eat!
Give me a piece, or it's already over, while I was swimming and sunbathing !!!
And I advise you not to pay attention to individual comments

[Irina F]

Irina F, there is no longer a rabbit with the wrong eared ... A little shank left, come.

Well, I do not !
Tada rabbit I'll wait

Nynulya, great recipe! Thank you! Only one thing there is no rabbit, you need to buy it, I will definitely try. And educational comments in this form are somehow not very pleasant to read. So don't mind. If it turned out delicious, then we will succeed. Took away in recipes

[Ninelle]

Ninelle, cooked a cool rabbit!
And, to some corrosive commentators, I can say the following: The author's recipe. And therefore, the author has the right to decide for himself what to add to the dish and what to leave outside the brackets. It doesn't matter if it is according to the rules or not. The result and the degree of popularity of the dish prepared by the family and other eaters are important.
And if you don't like the process or the result, just skip the topic, (my good advice to you, Foam, ).
There are many critics, and their delicious recipes, which are wildly popular, are negligible ...
And, as a rule: the more furious the critic, the less edible dishes he has.

[Mikhaska]

Mikhaska, Thank you! The rabbit and the legs are in the fridge, we need to think of something else.

[Ninelle]

Ninelle, me too ... rabbits are attacking the freezer. I'm going over the recipes a little, but I'm cooking ... Without a camera, though, for now ...

[Mikhaska]

Mikhaska, and take a picture on the phone ???

GYGY, as women do not like when they make comments. This is a forum, there is no need to praise. Remarks as well as a recipe have the right to life. I am personally interested in them

[zhariks]

zhariks, just saw your comment. You know, nobody likes comments. There is no need to praise, but I think that making adjustments, in this case, would be more legitimate, after cooking the dish, here you can and should tell what is so and what is wrong. And the narrative about national cuisines, those that are "over-hungry", is, at least, incomprehensible. In any case - to me. How, for centuries, selected methods and techniques of cooking, can be wrong ?! And what is right? For example, tell a normal average Soviet person that an omelet can be made with jam? Or that raw fish with fresh cucumber is a delicacy and not a "laxative"? They shot me - I won't eat a snake, but people are crazy! Or do you need to kill them?

[Ninelle]

Ninelle, Ninul, do not pay attention to these theorists and doctors of related sciences !!!
I confirm that it is very tasty !!!
I don’t know whose kitchen it is and how "plump" it is, but when I was married we kept rabbits. And we had a fill of home wine. And I cooked a rabbit in wine and cream (we called it separator sour cream, sho spoon stood). Tasty and the bones could be eaten !!!
And about curdling dairy products under pressure - fresh dairy products, in particular cream, are not curdled under pressure, also checked !!!
In short, Ninul, bush crawl to cook - I am the first (until IraF sees) with a tarelka !!!

[Olya]

Olya, yes I am glad to discuss. And the crab, just today was, soaked in milk and stewed just with a little water ... I did not see your post !!!

Oh, we must try. And then I'm all the same. Just the third are sitting waiting for their fate. Thanks for the recipe. I’ll take it away.

[akvamarin171]

akvamarin171, to your health, I'm waiting with a photo report!

Of course they have the right to life)) but why spoil the product?))
In your photo (in a pressure cooker), fat floats separately from white flour? Cream? A dish with cream usually does not stratify into fat and white, if it is cooked correctly and the cream is not curdled, it is usually a dish of the same consistency.
Milk with cereals is usually diluted with water, the cereal keeps the milk from stratification. And the pressure is probably not set 0.7 on porridge with milk))
Flour 340 calories and cream 330 calories per 100 grams)) why the extra calorie in food is not clear)) in national and local cuisines they have always loved ponderous people, the memory of the hungry years is probably.
And all the recipes that foreigners have with cream warn the cream only after the pressure is released))
And it is clear that this is your recipe, but since you published it for everyone to see, then you can make a couple of comments so that people do not swear later that the cream is curled up, suddenly))

Shanovna Penka, I also want to please you, but the offensive razuVi will be three times delikatnishe, not so great. Immediately obrazat the lord, need three thought. Lyudina tried not only to gettuwati, but to take a photographed modestly, she also needed to do it for her work. It's a good idea of ​​home cooking, everything can be experimented with. And my dear lord, if everything is ready in the process, it’s not so and it’s scary

[RinaPetit]

RinaPetit, If you wrote in Russian on the Russian forum, the price would not be there))
=========
About cream, I repeat, cream does not thicken under pressure, since there is no moisture evaporation, everything is hermetically sealed in the pressure cooker. There is also a danger that the cream may curl or stratify, the cream must be added and heated AFTER cooking in the pressure cooker. Cream never thickens with flour, this is not milk, they thicken themselves perfectly when heated.

Excess calories did not paint anyone, fatty ingredients should be minimized, the presence of extra ingredients in recipes suggests that a person had to shine and shove a maximum of unnecessary things, practice shows that everything ingenious is simple)) Take care of your health and figure.

flour - 342 calories 100 grams
cream 33% -337 calories
rabbit - 156 calories (lowest calorie meat)

the same rabbit in tomato sauce with Italian herbs will be a low-calorie dish)) Although I do not argue, the rabbit in cream is properly cooked, very tasty, but fatty, figure spoiling dish. Why refute the evidence? Excess flour in the recipe, even adds to the greediness

I didn't think that my remark would worry people after 2 months)) But what a PR to the recipe and the author.

[Ninelle]

Ninelle, Ninul, sho tse bulo ???
You must hear the lecture calmly, but I’m also a cons, conspiracy, ugh, I’ll take notes ...

[Foam]

Foam, I can argue about the processes taking place under pressure! Do you know what processes exactly take place in a pressure cooker, under pressure, according to what algorithm ??? In general, what processes occurring with certain products under pressure do you know ??? If you are a master in suvid, I take off my hat. But in the pressure cooker you are by, sorry ...

And for ours with Ninulia, Khfiguru paprasha does not worry! We eat cups of rabbits too, calories don't cling!

[Olya]

Olya, our hfigurs spoil and spoil those rabbits. Do not worry. Then I faint from PR. Better either in a personal or in a related topic, how are you doing with citizenship?

bookmark the recipe. There are many disputes, but I always read the comments and if something does not suit me, then I experiment in my own way. girls do not be angry with anyone, cook everyone as they want, take into account or not the comments, also at will.

Based on the results, I can say. Yes, the cream has really flaked. Plus, everything is completely burnt in the stainless steel, although I didn't even fry it in it. Fried in a frying pan, because trying to fry in a pressure cooker is pure masochism. All the same, the power of the gas VOK-burner is about 3 kW, but here there is not even 1 kW. Plus the meat is harsh. So 22 minutes is not enough IMHO. And if you keep on heating for hours, then it's easier to do it in a cartoon or slow, then the cream will probably not curl ...

But I don’t understand the comments about greediness. I eat to fill up and the more high-calorie meal, the better. It's still a culinary forum, not a forum for losing weight.

DO NOT DO THIS RECIPE !!!
I am old ...! I didn't read all the reviews, but stupidly copied the recipe and made a rabbit based on it. The rabbit is tough, the sauce is greasy, pre-fat, all stratified, the smell of fat with garlic, you can't take a carrot in your mouth - slimy fat. It's good that I killed only half of the rabbit !!!!!