Braised rabbit with sun-dried tomatoes and prunes

Category: Meat dishes
Kitchen: Russian
Braised rabbit with sun-dried tomatoes and prunes

Ingredients

Rabbit
Spices (dried herbs-ants)
Sliced ​​onion
Sun-dried chopped tomatoes
Carrot slices
Crushed garlic 2-3 teeth
Water about 0.5 l

Cooking method

We cut the rabbit carcass into portioned pieces, put in a slow cooker.
I add spices (dried herbs-ants), chopped onions, chopped sun-dried tomatoes, carrot pieces, crushed garlic. I pour in some water.
I turn on the Quenching mode for 2 hours.
An hour later I add the washed whole prunes (do not steam), green tea, salt and continue to simmer until the end. Add water for the sauce if necessary.

And now the rabbit in the sauce is ready!
You can serve the rabbit with boiled noodles (the best option for my taste), boiled rice, potatoes.
Braised rabbit with sun-dried tomatoes and prunes

Note

Again the rabbit. It turns out very tasty with vegetable and fruit gravy.
Oooooh…. Oooh…. Ooooooo ... how delicious it is !!!!!! Nothing more to say!

Bon appetit, everyone!

lungwort
Tatyana, today I cooked a rabbit almost according to your recipe. I cooked in Oursson 5005. Instead of prunes, I used quince slices in sugar and alcohol. Instead of sun-dried tomatoes, there are dried tomatoes in Isidri. No carrots added. From spices - red pepper, paprika, marjoram, black peppercorns and bay leaf. Fried in Baking. Then in the Quenching mode without water - by default. Pressure 3. Then I added quince, lavrushka, pepper and Tomila for 1 hour, pressure 3. The rabbit turned out to be very tender soft, there was no liquid, but the onion caramelized and gave a very pleasant dark red color. It turned out tasty, but somewhat sweet, although the tomatoes should have given sourness. And I cooked the side dish in baby RMC-02. Tatyana, thank you so much for the recipe.
Admin

Natasha, GREAT! I love rabbits with gravy. The meat is sweet, so the sweet quince must have sweetened the meat even more. The sweetness of prunes and sour tomatoes is enough for me.

But, you can make another combination of additives, this is a matter of our taste, the main thing is a rabbit

Natasha, to your health!
lungwort
I think that if the quince was fresh, and not slices in sugar, then there would be no excessive sweetness. Now I will add lemon juice, and for the future - only fresh quince.
Admin

Natasha, but try to make it with dried prunes, even without tomatoes - I think you will like this taste
lungwort
Prunes are a safe bet. I would still use it today, but I was not at home. We have prunes and their dried plums fly away at once. I have a little granddaughter at home. She is only 10 days old. Therefore, I do not go to the store, I still use what I have at home.
Admin
Quote: lungwort

I have a little granddaughter at home. She is only 10 days old. Therefore, I do not go to the store, I still use what I have at home.

Natashawhat a joy for you !!!!
CONGRATULATIONS on the new man, little honey !!!
lungwort
THANK YOU!
M @ rtochka
Tanya, I wanted to show the photo everything, but okay. Yesterday I made this dish, however, I forgot the garlic. Very tasty!
Were available rabbit legs, climbed for a new recipe, found this one. Everything is in stock, that's done. True, she grated the carrots on a Korean grater, ate it as a side dish with meat
Not trite, I liked it very much, thanks !!
alennnkka
They gave me a wild hare.I don’t know how much to soak and then how much to stew? He's a hound
Admin
Quote: M @ rtochka
grated carrots on a Korean grater, ate it as a side dish with meat

Dasha, to your health! Nice to hear that I liked the combination of rabbit with prunes
I cut the carrots coarsely, because I have them ... for throwing away later, I hate boiled carrots And so, I gave the taste and okay
Admin
Quote: alennnkka

They gave me a wild hare. I don’t know how much to soak and then how much to stew? He's a hound

Olesya, it will be enough to soak the racer for about a day and change the water more often. You can slightly acidify the water with vinegar (it will eliminate the smell and soften the meat).
If the meat is tough, cut it into large pieces, fry in butter (vegetable) oil (which will add flavor) and simmer with sauce, over low heat, a few hours, until the meat is tender.
M @ rtochka
Tatyana, I again without a photo, but every time I come across a rabbit, I cook according to this recipe
Then I take the carrots for myself instead of a side dish. I really like this recipe. Yesterday I cooked, my husband's mother appreciated
So another thanks !!
Admin

I looked at the photo ... and somewhere in my stomach it was itching with pleasure, although I no longer eat meat Beautiful photo
And prunes steamed in broth, this is a fairy tale to taste

Dasha, to health, cook more often and treat your family Healthy and tasty food, including for mom

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