Rabbit in sour cream how to stew a rabbit in a cream sauce

Rabbit rarely appears on our tables. Unfortunately, since it, from the point of view of nutritionists, has a high nutritional value. Minimum fat, maximum protein, an optimal complex of nutrients and only 150 calories per 100 grams of meat. It is no coincidence that recipes for stewed rabbit are included in the treatment and diet menus and are recommended for babies in their first years of life.

Selection and preparation of carcasses

• To make the preparation of a rabbit stewed in sour cream smoothly, and the taste of the dish pleased with many pleasant faces, carefully approach the choice of carcass. It should be bloodless and possess “proof” that you have rabbit meat. Usually, a foot or tail is left as it.
• Ideally, the meat will be a pale pink with slight fatty streaks. This distinguishes a young rabbit, which after cooking will turn out soft and juicy. If the meat in front of you is saturated, then the animal was old and should be well marinated before cooking. Otherwise, the fibers will be stiff.

Carcass pickling

A mixture of water and vinegar is used as a marinade for a rabbit stewed in cream and sour cream. Take them in a proportion of 1 liter of cold water per teaspoon of vinegar. The latter can be replaced with lemon juice in the same volume. If there is a lot of meat and the marinade does not cover the carcass, cook it in larger quantities, increasing all the ingredients by 2 times. Such a mixture will not only soften the fibers, but also eliminate the specific smell that the old rabbit has. Soak the carcass in it for 3-4 hours.

You do not need to pickle young meat. But if you want to give it special facets of taste, use:

• milk - so that the carcass or legs of the rabbit stewed in sour cream, turned out more tender;
• White wine - for giving a spicy note.

Classic recipe step by step

And now we will tell you how to put out a rabbit with sour cream. Before cooking, the carcass should be cut into portions. To do this, divide it in half along the lower lumbar vertebra. And divide into pieces of the required size (as in the photo). Bones should be chopped with one blow, as they can remain small fragments in the meat due to fragility.

You will need:

• rabbit - weighing 2 kg;
• carrots and onions - 1 large vegetable each;
• garlic - 3 cloves;
• high fat sour cream - 0.5 l;
• salt and pepper.

Cooking

1. Soak the slices, rub them with garlic, sprinkle with pepper and pickle for an hour.
2. Salt and fry in a hot pan until crusted.
3. Remove the meat from the pan, reduce the gas. Put there coarsely grated carrots and coarsely chopped onions, fry.
4. Prepare a deep cauldron, lay down the meat, vegetables on top. Pour sour cream over the dish (if the mass is thick, dilute it with water). Add a little salt.
5. Put the cauldron on the fire, let it boil. Cover and keep the light to a minimum. How long does it take to cook in a pan? Stew the young hare for 40 minutes and until the meat is soft, if the carcass is stiff.

Other rabbit recipes in sour cream at home

With prunes

For cooking rabbit stewed in sour cream with prunes, you will need:

• rabbit - 2 kg;
• garlic - 4 cloves;
• prunes - 2/3 cups;
• fat sour cream - 500 ml;
• onions - 2 large heads;
• carrots - 1 large;
• spices - rosemary, Provencal herbs, black pepper, salt.

Cooking

1. Grind the garlic, add 2 tablespoons of vegetable oil, herbs. Lubricate pieces of meat, pickle for 4 hours.
2. Rinse and cut the prunes, pour boiling water for swelling.
3. In a deep cauldron, fry the carrots with onions, put the dried prunes, remove the mass from the cauldron with a slotted spoon.
4. Salt the rabbit, put in a cauldron, fry.
5. Add vegetables and prunes. Dilute sour cream with milk or water, add to meat as needed. Leave stewed for 1 hour over low heat.

With mushrooms

For a rabbit stewed in sour cream with mushrooms, you will need:

• rabbit - 2-3 kg;
• onions - 2 large heads;
• champignons - 0.7 kg;
• garlic - 4 cloves;
• fat sour cream - 500 ml;
• salt and pepper.

Cooking

1. Crush the cloves of garlic, fry in oil. You do not need garlic itself (we will throw it away), but aromatic oil, in which immediately fry pieces of meat.
2. Transfer them to the cauldron. In the remaining oil, fry the coarsely chopped onions, transfer to the meat. Sprinkle with salt, pepper, stew the rabbit in its own juice for 1 hour.
3. Coarsely chop and quickly fry the mushrooms.
4. Put the rabbit in a heat-resistant form, spread the mushrooms on top, pour sour cream mixed with milk or meat broth. Cover with foil or a lid, bake for an hour in the oven at 180 ° C.

With potato

To cook a rabbit stewed in sour cream with potatoes, take:

• rabbit - 2 kg;
• fat sour cream - 200 ml;
• large potatoes - 4 pcs.;
• large onion - 1 pc.;
• Italian herbs, salt.

Cooking

1. Coarse and fry the onions. Transfer to the cauldron.
2. Salt the rabbit pieces, pepper, fry in the same pan.
3. Peel and chop the potatoes coarsely.
4. Put the meat and potatoes in a cauldron on the onion. Add herbs, salt. Dilute sour cream with water, fill the contents of the cauldron. Potatoes must be completely hidden in the sauce.
5. Close the lid, let it boil, reduce the heat. Stew for 30 minutes.

When a rabbit is cooked, stewed in sour cream, in the oven, divine smells fly in the kitchen. They will attract all of your household, so quickly sit down at the table. It's time to try!

Other rabbit recipes