Recipe for stewed rabbit in sour cream

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

Braised rabbit in sour cream is one of the most popular and favorite dishes, which are most often prepared from rabbit meat. This is not surprising, because it especially attracts those who carefully monitor their weight. Rabbit meat is perhaps the most dietary meat. After all, 100 grams contains only 156 kcal. And this means that you can eat it in almost unlimited quantities.

Features of the dish

The stewed rabbit is a dish that will practically not contain such harmful cholesterol. So, you should not be afraid of the increased content of this substance in the body and the threat of atherosclerosis.

At the same time, rabbit meat contains proteins that are easily absorbed by our body, phosphorus, potassium, fluorine, manganese, iron, various vitamins of groups B and C. And another important advantage of rabbit meat is that it is not allergen. Therefore, expectant mothers can eat meat without fear, and when they have a child, manyrabbit meats start complementary foods with meat products, as it is completely safe and only he althy.

At the same time, rabbit stewed in sour cream has amazing taste, it is very tasty and extremely nutritious dish. Recipes for its preparation deservedly take pride of place in the cookbooks of the most famous chefs in the world. This is despite the fact that it is not at all difficult to cook a stewed rabbit. Even a novice hostess will cope with this task.

How to choose a rabbit carcass

An important stage is the purchase of a rabbit carcass, the main thing here is not to miscalculate. The final result, how tasty your dish will turn out, may depend on this.

Please note that the carcass must be bled and have evidence that it is rabbit meat in front of you. To do this, sellers usually leave a ponytail or paw so that buyers have no doubts.

Ideal when the meat has a soft pink color. And the fat streaks, if any, are quite insignificant. So you can distinguish a young rabbit from an animal that was already at a respectable age. It is young meat that will be cooked quickly, it will remain tasty and juicy.

If you are offered to buy meat of a rich darkish hue, you can be sure that the animal was old, which means that it must be marinated before cooking. Otherwise, the fibers will remain very stiff and you will not get any pleasure.

Marinade

For the marinade of the rabbit, which you plan to stew in sour cream, it is besta mixture of vinegar and water will do.

They must be added at the rate of a teaspoon of vinegar per liter of chilled water. If you are a categorical opponent of vinegar, then it can be replaced with lemon juice, while the proportions will remain the same. If there is a lot of meat, and the marinade cannot cover the entire carcass without exception, then double the ingredients.

With the help of the marinade, it will be possible to soften the fibers, as well as eliminate the specific smell of rabbit meat, which not everyone likes. Leave the carcass in the mixture for four hours.

If you managed to buy young meat, then marinating it is not necessary at all. Only if you want to give your dish an original taste, you can use milk or white wine as a marinade. In the first case, the meat will come out more tender, and in the second it will get spicy notes.

Required Ingredients

To make the rabbit stew you will need the following ingredients:

• half a kilo of butchered rabbit meat;
• three medium bulbs;
• pack of sour cream;
• two bay leaves;
• black pepper and s alt - to taste (pepper can be taken both ground and peas).

Cooking process

First, rinse the rabbit meat, cut it into small pieces. Next, you need to s alt and pepper it, drying it with paper towels.

Cut the onion into large slices. We take a heated frying pan on which we fryfirst pieces of meat until such time as they acquire a delicious golden crust. Only after that add the onion. Cook rabbit meat with onions for seven to ten minutes.

Now we take sour cream - an important ingredient during the preparation of stewed rabbit. It must be carefully poured over all the pieces of meat, immediately after that, reduce the heat to a minimum.

Put the meat in a saucepan, in which add half a glass of enough hot water, but not boiling water. At this stage, we put a few leaves of parsley, as well as black peppercorns, to the meat. S alt the dish if necessary.

Now close the pan and simmer the rabbit over low heat until tender. It can be determined by the degree of softness of the meat. As a rule, the rabbit stew recipe is designed for one and a half to two hours. The final cooking time will depend on the age of the animal: the older it is, the longer it will take to cook.

The garnish for rabbit in sour cream is usually served with crumbly rice, pasta, mashed potatoes, any cereal porridge will be appropriate.

Rabbit in sour cream sauce

For the stewed rabbit, the photo of which is in this article, a special sour cream sauce is often prepared. Let's take a closer look at this recipe. In this case, the ingredients will have to be divided into those that will be needed for cooking the meat itself and those that will be needed for sour cream sauce.

So take this:

• rabbit carcass, weighing up to two kilograms;
• one large onion;
• suitable as seasoningItalian herb blend;
• one bay leaf.

For sour cream sauce we need:

• 20 grams of butter;
• two tablespoons of flour;
• one and a half cups of boiling water;
• pack of sour cream;
• a pinch of nutmeg;
• s alt and black pepper to taste.

Rabbit with sour cream sauce

The step-by-step recipe that is given in this article will come to the rescue in cooking stewed rabbit. First, butcher the rabbit carcass, then wash it thoroughly and dry it with paper towels.

Cut the onion into half rings and fry in a pan with vegetable oil. You can also fry pieces of rabbit meat on it until they become rosy on both sides.

Now we take a deep saucepan, on the bottom of which we spread the fried onion, and on top of the pieces of rabbit meat. The basis for your delicious dish is laid. Add some water, bring it to a boil, and then simmer for about half an hour on the smallest fire.

Now it's time to make the sauce. First, melt the butter in a skillet over medium heat. Then, without removing the pan from the heat, add flour to get a homogeneous mass without lumps. Pour boiling water in small portions, and also add spices: pepper, s alt, and nutmeg if desired.

The most important ingredient in this sauce is sour cream. While stirring, bring it to a boil. After that, you can be sure that your sour cream sauce is ready.

Pour them into the pot, intowhich the rabbit is stewed, mix and leave on low heat for another forty to fifty minutes. Before removing the dish from the stove, add the mixture of Italian herbs and other spices of your choice that go well with the meat. S alt the dish again if necessary.

That's it, your rabbit is ready.

Rabbit with prunes

If you want to cook something new and unusual, you can please your loved ones with a stewed rabbit in sour cream with prunes. For this you will need:

• two-kilogram rabbit carcass;
• four cloves of garlic;
• full glass of prunes;
• one and a half packs of sour cream with a fat content of at least 20%;
• two onions;
• one large carrot (or several small ones);
• spices of your choice (experienced chefs recommend using Provencal herbs, rosemary and of course s alt and pepper).

Original recipe

So, the recipe for stewed rabbit in sour cream with prunes. Start by finely mincing the garlic, and then add two tablespoons of vegetable oil and your favorite herbs to the mixture. This will be your marinade, which you need to grease the rabbit carcass and leave it to marinate for at least four hours.

Experienced cooks advise using the marinade even if you got the meat of a young rabbit. The recipe given in this article will give the dish a piquancy, pleasant and unique taste that is guaranteed to surprise your guests.loved ones, relatives and all guests.

The stewed rabbit in the photo looks very appetizing. The cooking recipe is detailed in this article, so cooking should be no problem for you.

While the meat is marinating, grab the prunes. Wash it thoroughly and chop finely. Then pour boiling water to make it swell.

It is best to take a deep cauldron from the dishes, in which onions and carrots are fried, and dried prunes are laid out on top. Excess mass can be removed with a slotted spoon.

After s alting the rabbit meat, put it in a cauldron and fry. Then add prunes and vegetables. Sour cream should be diluted with water or milk and only then pour meat over it. The dish is stewed for 60 minutes on low heat.