Roast rabbit in a multicooker
6 servings
120 minutes
Rabbit stew in a multicooker is a refined dish of European cuisine that combines the tenderness of meat with the creamy richness of the sauce. Rabbit meat, with its delicate flavor and texture, is marinated in vinegar beforehand to make it especially tender. It is then sautéed to a delicious golden crust and slowly stewed in the multicooker with caramelized onions, thick cream, and aromatic spices. Butter adds richness and silkiness to the sauce, making it a perfect complement to the meat. This dish impresses with its harmony of flavors: the slight acidity of the marinade reveals the sweetness of the onion while the creamy sauce softens the richness of the spices. Rabbit stew pairs perfectly with mashed potatoes or fresh bread, creating a cozy and hearty dinner that delights both gourmets and lovers of home cooking.
1
Cut the meat into portions, cover with cold water, and add vinegar. Let it sit for 1 hour. Proportions — 1 tablespoon of vinegar per liter of water.
- Vinegar 9%: 3 tablespoons
- Rabbit: 1 kg
2
Take the rabbit, wash it, dry it with a towel, and fry it on all sides until a crust forms. Transfer to the multicooker.
- Rabbit: 1 kg
3
Slice the onion into thin rings or half-rings and fry in the same pan until golden.
- Onion: 2 pieces
4
Add fried onions to the rabbit, pour everything with cream, add spices and butter. Keep on 'Stew' mode for an hour. Done! Enjoy your meal!
- Onion: 2 pieces
- Cream 30%: 500 ml
- Spices: to taste
- Butter: 100 g
5