Rabbit in the Multicooker

Rabbit in the Multicooker

This is the basic recipe for a rabbit in a multicooker. It can be supplemented with vegetables, dried fruits and other products to your taste. But also having prepared exactly according to the recipe, you will get a delicious dish.


● Rabbit — 1 kg.,
● Cream 30% — 0.5 liters,
● Vinegar 9% — 3 tbsp.,
● Onion — 1 piece,
● Butter — 100g.,
● Salt, pepper — to taste.


1. Cut the rabbit into portions. When buying meat, pay attention to its color, it should be light pink, which means that the animal is young, it is no more than six months. The meat of such a rabbit will turn out soft and gentle.

2. In one liter of water, add the vinegar and pour the rabbit. Meat should stand for 2 hours. The rabbit needs to be soaked in order to leave the unpleasant odor that is sometimes present in the rabbit. But if the rabbit is young (up to 5 months), then it can not be soaked, the meat will be soft and odorless.

3. After that, each piece of meat should be dried with a paper towel.

4. Turn the multicooker on the «Hot» mode, melt butter and fry the rabbit slices from two sides to a ruddy crust.

5. Peel and chop the onions in half rings, fry in a multicooker, in which the fat remained after the meat.

6. Fold the pieces of rabbit into the bowl, add salt and pepper to taste, and put onions on top.

7. Pour the meat with cream. Select the «Quenching» mode and cook for 2 hours. After you hear a signal about the end of the program, select the «Baking» mode and cook the rabbit for another 40 minutes.

Bon Appetit!!!

Share Recipe
Responses are currently closed, but you can trackback from your own site.