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Rabbit with tomato sauce

Rabbit with tomato sauce

Wash the pieces of meat and dry them with a paper towel, then put them with butter and 3-4 tablespoons of olive oil on the right heat until the meat turns white and the water it leaves decreases.

Meanwhile, peel the vegetables and chop them finely, then put them in the pan over the meat and simmer them together for a few minutes, then quench with white wine.

When the wine has evaporated, add the tomato puree, cubes and thin with a little water or vegetable soup, then let it simmer until the meat is cooked and the sauce has subsided.

During cooking, add salt, pepper to taste and if you want you can put 3-4 potatoes to boil in the sauce (put 20-30 minutes before taking the pot off the heat).

10-15 minutes before turning off the heat add 2 bay leaves.

With the sauce obtained you can prepare a portion of pasta.

Good appetite!!!

Method of preparation

Rabbit with olives and tomato sauce

Finely chop the vegetables or put them in a separate robot. Heat the crushed garlic together with the olives

Rabbit legs in tomato and olive sauce

1. Peel the skins, wipe with a towel and sprinkle with salt and pepper. Use

Ingredients rabbit with vegetable sauce and red wine

1 domestic rabbit (upper and lower thighs)

3 medium carrots (for sauce)

3 tablespoons olive oil (for greased pan)

1 teaspoon dried thyme (for sauce)

200 ml red wine (for sauce) +1 cup water

1/2 bunch of green parsley

For the rabbit marinade

1 sprig of thyme (or rosemary)

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Rabbit with tomato sauce and onion

Today we have on the menu rabbit with tomato and onion sauce, a simple recipe, not at all difficult to prepare, but which will give you maximum satisfaction.

For the preparation you need the following ingredients: 500 g rabbit meat, cut into pieces of the right size 2 onions, chopped julienne 2 cloves garlic, finely chopped 400 g tomato cubes juice from 1 orange grated peel from 1 orange 2-3 whole cloves 2 tablespoons olive oil 2 tablespoons parsley, chopped salt pepper.

Rabbit preparation with tomato and onion sauce: Pour 2 tablespoons of oil into the pan and let it heat up.

Once the oil has heated up, put the meat and let it cook a little, just enough to change its color, without browning it.

When the meat has changed color, season it with a pinch of salt and pepper (2-3 rounds of grinder), then add the onion and garlic to the pan. Continue cooking, stirring periodically, until the onion becomes translucent.

Add the tomato cubes, stir and wait for the sauce to start boiling.

Then transfer all the contents of the pan to a bowl that can be placed in the oven, add the grated orange peel and cloves, orange juice, mix and cover with aluminum foil.

Place in the preheated oven at 180 degrees for 1 hour.

After 1 hour, remove the bowl, remove the aluminum foil and put it back in the oven, also at 180 degrees, for another 30 minutes.

At the end of this time, the sauce will be low, and the rabbit is red, tender and fragrant, ready to fulfill its purpose, that it will delight the taste buds.

So, put pieces of meat on plates, add sauce on top (to your heart's content, we have no measure), add a garnish of natural potatoes and you can serve, but not before sprinkling chopped green parsley on top.

Baked rabbit recipe with tomato and olive sauce

a 1.5 kg rabbit
100 grams of olives
a box of 400 grams of canned tomatoes in broth

two medium-sized white onions
50 grams of wine and 100 ml of water (or just wine)
two tablespoons of oil
three cloves of garlic
100 grams of kaiser
a quarter teaspoon of lemongrass
3-4 bay leaves
a teaspoon grated with salt (approximately)

  • Baked rabbit with tomato and olive sauce
  1. We cut the rabbit meat into pieces and wash it well
  2. We make a marinade of wine, water, olive oil, chopped garlic cloves, salt, pepper, bay leaves, lemongrass
  3. Put the rabbit meat in a bag together with the marinade, seal it well and leave it in the fridge for a few hours to freeze, shaking the bag from time to time to get the marinade on all the pieces of meat.
  4. Peel and slice the onion
  5. Put the rabbit meat in a tray together with the juice in which it was marinated
  6. Put the chopped onion scales and kaiser slices over the meat, from place to place
  7. Add the tomatoes together with their juice
  8. Cover the tray with aluminum foil and put it in the oven at 180 degrees (third stage of the oven).
  9. After half an hour, remove the aluminum foil, turn the pieces of meat on the other side and add the olives, leaving the steak in the oven.
  10. After another three quarters of an hour we check the steak by pricking the meat, not a fork and if it is done and the sauce has dropped enough we can take it out of the oven. If not, we still let it cook, checking from time to time.
  11. When it is ready, we take it out of the oven and we can serve it hot but also cold, according to our preferences.
  • Tips & ampTrics

When checking the meat, choose to do the test on a piece of rabbit meat because this part is the hardest to cook.
Cook the rabbit meat only at low temperature and for a long time.

Have a good appetite!

Other rabbit recipes:

Baked rabbit steak in wine (click here for recipe)

Rabbit steak with beer (click here for recipe)

1.5 kg rabbit meat (hind legs preferably, if not whole but proportionate rabbit), marinated (2 carrots 1 parsley root, 1 celery, 2 onions, 4 tablespoons oil, 1 glass of wine, 1 glass of water , peppercorns and allspice, 2 bay leaves, salt, tomatoes), 3 tablespoons sour cream, 1 tablespoon flour.

First prepare marinade from carrots, parsley, celery, onion cut into scales, peppercorns and allspice, bay leaf, salt, sliced ​​swarms, wine and 1 glass of water.
All the thinly sliced ​​vegetables are put together with the spices, wine and boiling water.
After 2-3 boils, the marinade is poured hot over the rabbit meat.
Leave for 1 day in this bait.
Then remove the meat, wash and put in a cauldron with hot oil, turn on both sides, then cover with the vegetables from the marinade, simmer and add the marinade little by little until the meat is soft. .
Sprinkle with flour, mix, then add sour cream. Add a few olives.
Boil 2-3 more boils, set aside and serve & # 8230
Time: 1h
Good appetite !

You can also try this video recipe

Rabbit in tomato sauce with onion and garlic, at multicooker crock can express


the thighs of a rabbit

Method of preparation

We prepare the meat, clean it and slice it and slice it, then lightly sprinkle it with lemon juice and sprinkle salt and pepper over it. Let it cool for 20-30 minutes in a covered bowl.

We also use the sausage function to sauté the meat and onions.

We start the multicooker on the BROWN / SOTE function, for 15 minutes. Wait for the appliance to warm up, then add the oil and let it warm up. HEAT appears on the display of the unit, and when it is heated, an audible signal will sound.
Add the meat and brown it on all sides, turning it with a silicone spatula. When the meat is sufficiently sealed, add the peeled and chopped onion and 2 sliced ​​garlic cloves. Stir well again until the onion becomes translucent, then, in the last 5 minutes, add the wine. After the time from the sautéing function expires, add the rest of the ingredients: the spices, the finely chopped and chopped pepper, the tomato sauce and 2 cloves of garlic put on the grater. Place the cover of the multicooker and adjust the valve to the closed position. Set the POULTRY function for 25 minutes at HIGH temperature. From now on we have nothing to do with the movement, we are looking forward to the expiration of time. On the display of the device we will see HEAT again, and when the device reaches the set temperature, this message disappears and the cooking time appears. After the cooking time has elapsed, an audible signal sounds, then the multicooker automatically switches to KEEP WARM mode. Press the START / STOP button. Using a long spatula, turn the valve knob to the open position, allowing the steam to release. After all the steam has been released, we wait another 5 minutes and turn the lid to the open position, then we can lift it, but necessarily using a glove. Sprinkle, over the delicious rabbit & icircn tomato sauce with onion and garlic, green parsley and we can enjoy it with polenta, or as everyone prefers.

Baked rabbit steak in beer

When I find rabbit meat I buy and make a tasty and healthy steak, be it today. Baked rabbit steak in beer, either at wine oven, either with tomato and olive sauce. I have experimented so much as a recipe so far, so any recommendation from you is welcome. You can leave me in the comments at the end of the recipe your tips and I, for the first time when I will cook rabbit meat I will try to take them into account.

Until then, however, I took into account the advice of an Italian chef when I made this rabbit steak recipe in the oven in beer that I will tell you about today. I didn't exactly follow the recipe, but even if I made small changes, the result was extremely delicious.

Ingredients for the rabbit steak recipe in the oven in beer

-a rabbit of about 1.2 kg
-five-six cloves of garlic
-100 grams of butter
-four or five tablespoons of olive oil
-750 grams of blond beer
-salt, pepper, oregano, ground rosemary

How to prepare the rabbit steak recipe in the oven in beer