What to do so that the sour cream does not curdle when stewing? Cooking the rabbit

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Rabbit meat is the most dietary meat that is rich in protein and is ideal for the menu of adults and children. This type of meat is very much appreciated by nutritionists, but it is almost impossible to buy a really good rabbit carcass in a store in our time. Therefore, it is better to purchase the product from farmers or large markets. In addition, not every housewife knows how to cook a dish so that sour cream does not curdle when stewing.

It is recommended to stew the rabbit, not bake it, with the addition of thick fat sour cream, garlic and spices over low heat. Then the meat will easily fall behind the bones and melt in your mouth. Well, white sour cream sauce will be a great addition to any side dish, whether it's just boiled rice, potatoes or tender mashed potatoes.

List of required ingredients

To prepare an appetizing and fragrant dish, you will need certainIngredients. These include:

• 1 medium-sized rabbit carcass weighing up to 2 kg;
• 200 g thick sour cream;
• 1-2 medium carrots;
• 2 large onions;
• s alt, ground black pepper - according to taste preferences;
• a little sunflower or olive oil;
• 1 glass of pure water (boiled);
• 4-6 garlic cloves;
• dill and parsley.

Favorite seasonings and spices to taste.

Cooking

How to stew a rabbit in sour cream? Before you start cooking the carcass, it must be washed in running water, dried with kitchen paper towels and chopped with an ax or a large cleaver into portioned pieces.

Before cooking, the fermented milk product must be taken out of the refrigerator so that the sour cream does not curdle during stewing, as there should not be strong changes in temperature. Here's the secret.

Prepared pieces of rabbit meat must be seasoned with s alt and ground black pepper, add your favorite spices and seasonings. In this form, the meat can be left in the refrigerator, transferred to a container with a tight lid for 12-18 hours to marinate.

Cooking steps

If the dish is prepared for a family with small children, you can do with only s alt or soy sauce. But at the same time, neutral spices and seasonings should be added so that they do not give the dish sharpness and bitterness.

Heat in a frying panvegetable or olive oil, fry the meat until golden brown. An additional taste can be given if, at the very end of frying, just before stewing, add a little butter.

Peel onions and carrots. Cut the first vegetable into thin half rings - then during the cooking process it will disperse and turn together with sour cream into a thick aromatic sauce. Carrots can be cut arbitrarily - thin rings or half rings, and chopped straws will do, and you can even rub it on a coarse grater.

Put the chopped vegetables into the pan with the meat and fry a little, so that the vegetables begin to become soft.

Good to know! Why does sour cream curdle when stewed? The answer is quite simple - it comes from a temperature difference or low fat content. Also, a problem may arise when it is not a dairy product, but a plant product.

As soon as everything is fried, it is advisable to transfer everything from the pan to a cauldron or a deep saucepan with a thick bottom and walls, pour in no more than one glass of water and leave to simmer for 45 minutes over medium heat.

Both meat and vegetables will release juice during cooking, so don't add too much liquid. Although, if your family loves tasty gravy, do it on your own.

After the allotted time, sour cream is added to the cauldron or pan. It is necessary to mix everything, add s alt and pepper, spices to taste and leave to simmer for another 15-20 minutes without increasing the heat.

To prevent sour cream from curdling when stewing, you can additionallythicken with starch or a little flour.

Before removing the pan from the heat, 2/3 of fresh herbs washed in running water and garlic passed through a kitchen press are added to the dish. It remains only to cover the container with a lid, bring the sauce to a boil and remove from heat.

Arrange the finished rabbit meat in sour cream sauce on plates, add a side dish and garnish with fresh herbs. A soft, crispy crusty bread is also good for picking up the sauce from the plate.

How to stew a rabbit in sour cream? Helpful Hints

Those who prepare the dish for the first time are lost and do not understand what needs to be done so that the sour cream does not curdle when stewing. Thanks to the step-by-step recipe described above, this process is greatly simplified. As already mentioned, the main thing is not to allow a temperature drop. This applies to other dishes, not just rabbit.

Cooking tips

It is enough to read the recommendations, and then you will certainly get a tasty, fragrant and hearty dish that will appeal to all family members and is ideal for treating guests at the festive table.

• Since rabbit meat has a high nutritional value, the dish is very satisfying. Therefore, it is recommended to cook a light side dish.
• You should buy good quality sour cream. For example, a product where there is a mark of manufacture in accordance with GOST 31452-2012. Sour cream is great for stewing meat dishes.
• When buying a chilled rabbit, make sure that it has light meat, dense and withoutforeign smell. It is worth noting that the young specimen will have thin bones and a small amount of fat.
• Before you start stewing and add sour cream, each piece of meat must be fried. If you skip this step, it may remain dry after cooking.
• Be sure to add some spices and seasonings at the end to drown out the unusual taste of rabbit meat. It can be not only fresh herbs, but also a little sweet paprika or turmeric to shade the color of the sauce, or add bay leaves, cloves, thyme or rosemary sprigs.