The rabbit meat is tasty, dietary, quite easy to perform. Rabbit stewed in sour cream, a classic rabbit dish that simply cannot be tasteless! A few new ingredients, unusual additives in the sauce, will turn the dish into a real treat. What is important to know that a sour cream rabbit melts in your mouth and evokes admiration?

Rabbit stewed in sour cream - a classic recipe

Rabbit is a true record holder in nutritional value. Nutritionists highly appreciate it for a large number of amino acids, iron, phosphorus, cobalt and other "usefulness" for the body. For children, the elderly and just lovers of healthy nutrition, the rabbit in the diet cannot be replaced: meat is low-calorie and, one might say, not fat. The main thing is to learn how to stew it correctly so that the dish melts in your mouth, but at the same time it doesn’t “fall apart”.

For a classic recipe, we need:

  • rabbit carcass - 1.5 - 2 kg;
  • large carrots;
  • one medium-sized onion;
  • broth or water - 250 ml;
  • 500 ml of sour cream 25% fat;
  • garlic - at will;
  • salt, pepper - to taste;
  • vegetable oil - 50 ml.

The meat of a young rabbit does not need preparation, but if the individual is more adult, it is better to get rid of a specific specific flavor in advance by pickling 2-3 hours of meat in a weak bite solution (2 tbsp. 9% bite per 1 liter of water). Rub the pickled pieces with spices and garlic (if your family loves it), and then fry in a hot skillet until golden brown. We fry the onion, cut into half rings, carrots, grated on a coarse grater. In a stewpan with a thick bottom, lay the rabbit, fried vegetables, fill everything with broth.

The hardest part to cook is to withstand the stew time. It takes at least an hour, and sometimes more, if the individual was adult.

Now we need to wait until the broth begins to boil: as soon as characteristic bubbles appear on the surface, immediately we reduce the fire to the very minimum. Stew over low heat until the meat is ready - it takes one and a half to two hours. The readiness of the rabbit is simple to check: the meat should move away from the bones. As soon as you saw that the rabbit reached the desired condition, add sour cream to it and simmer for another 15 minutes. Serve rabbit meat with mashed potatoes, rice or pasta.

Cutting tip! Experienced culinary experts advise cutting correctly: first, it is important to cut the carcass into two parts, from the extreme lumbar vertebra, and only then cut them into portions. At the same time, it is important to chop with one blow, so small fragments will not accidentally fall into the dish.

Cooking in the oven

Rabbit meat is considered ideal in terms of environmental cleanliness. Why? But because only it, in principle, is not able to absorb harmful chemicals, accumulate pesticides and even nuclear decay products. It is very tasty, and surpasses almost all types of meat in tenderness. True, it will take a long time to bake it: it takes about 2-3 hours to bake in the oven.

 

You can cook a rabbit in the oven in a lobster bowl or in a baking dish that has a lid. Otherwise, the sauce will evaporate during long cooking, and the meat will turn out to be dry.

The hostess will not have any difficulties if she takes the classic rabbit recipe as the base. We cook meat, fry vegetables, lay everything in layers on one ducklings, greased with oil. Fill everything with sour cream sauce, put in a preheated oven to 170 degrees, simmer for 2 hours. Serve with white friable rice, fresh parsley.

In the oven, it is better to cook a dish at 160 degrees: you have to wait longer, but the meat is stewed just perfect.

Rabbit in sour cream in a slow cooker

A slow cooker can significantly save cooking time, especially if you are a happy owner of a multi-pressure cooker. She cooks under pressure, which significantly reduces the preparation time of rabbit meat.

Put meat at the bottom of the multicooker, fried vegetables on top. Mix sour cream with broth, add a little flour as a thickener. We put on the "meat" mode, we extinguish until the signal about the end of work. Typically, the cooking time in such a slow cooker is 60-90 minutes, while in a conventional one it can increase to 120. It is very simple to check the readiness: the meat should be soft, away from the seeds. If the dish is ready - serve it with mashed potatoes or small vermicelli.

The rabbit in sour cream is ideally combined with rosemary - they are just made for each other. But remember that the spice is quite unusual and may not be liked by children. So put it only if the household has got used to it.

Recipe in cauldron step by step

It is a cauldron that many venerable cooks are advised to use to extinguish a sour cream rabbit. The thick bottom ideally holds the temperature, and the meat is not so much stewed as baked, especially if you do not add too much sour cream sauce to it. Connoisseurs call the dish a variation on the Kazan-kebab theme and recommend serving with pickled onions or pomegranate seeds.

How to cook a "cauldron-kebab" rabbit?

  1. Pickle rabbit meat.
  2. We warm the cauldron.
  3. Add vegetable oil (approximately 100 ml).
  4. We warm the oil to the stage until a characteristic “smoke” appears from it.
  5. In a very hot cauldron, fry the meat to the crust.
  6. Add spices to it.
  7. On top we spread the onion in half rings, carrots, cut into circles.
  8. Fry all together for several minutes.
  9. Pour the broth so that it covers the rabbit and vegetables by 1-1.5 cm.
  10. Let the broth boil.
  11. We cover the cauldron with a lid (you can just put a plate under the size of the cauldron).
  12. Stew the rabbit for 1.5 hours.
  13. Pour with sour cream (or cream).
  14. Cook for another 20 minutes over low heat.

Such a rabbit goes well with rice, grilled vegetables, and potatoes in a rustic way.You can decorate the dish with basil sprigs and eat it with young wine.

Stewed in sour cream with potatoes

Rabbit meat with potatoes is a wonderful tandem, which has long been appreciated by amateurs of a satisfying meal. The dish turns out to be rich, it is easy to prepare it in that consistency that combines the first and second dishes, if you slightly increase the amount of liquid. Potatoes fit white and crumbly. Moreover, it is better to take tubers small and add them whole.

How to cook a rabbit with potatoes correctly:

  1. Fry the rabbit in the same way as in the basic recipe.
  2. Cover with a “hat” of vegetables.
  3. Fill with broth.
  4. Stew until half-cooked - 1.5 hours.
  5. Pour with sour cream sauce.
  6. We put raw potato tubers.
  7. Continue to simmer over low heat until the potatoes are ready - 40 minutes.

The dish will turn out even tastier if you add it with herbs, serve with dried toast from the loaf or garlic croutons. You can dunk bread in the sauce and give yourself a real pleasure!

With mushrooms

There is no need to recall how mushrooms perfectly combine with any creamy sauces, including sour cream. Of course, you can add finely chopped champignons to the dish (this is best done at the stage of adding sour cream, because mushrooms cook very quickly).

 

But today, the cuisine with a bias in a rustic style is at a premium, when vegetables are cut very large, and their natural taste is better felt.

Making a meal is easy:

  1. The rabbit is fried in a hot pan, transferred to a cauldron.
  2. The meat is stewed until half cooked in broth, with the addition of white wine (100 ml).
  3. Vegetables: potatoes, onions, carrots and mushrooms are fried in a separate pan.
  4. When the rabbit has become soft, vegetables are laid to it.
  5. The dish continues to simmer over low heat until vegetables and meat are cooked.

In 10 minutes, add 100 ml of cream, and the meat will literally melt in your mouth! If you add three or four slices of cream cheese instead of cream (you can take cottage cheese, like "Hohland"), then you will be invited to the position of the leading chef of the city to find out the secret to cooking.

The dish is transferred to a large plate, and eat it with croutons (large crackers) made of white bread or cheese croutons.

Quick recipe with vegetables

You can cook a rabbit with vegetables twice as fast if you preheat rabbit meat in white wine. The wine has an acidity that softens the fibers, making the carcass softer much faster. No need to be wise: just add a glass of table white wine diluted with water instead of the broth and stew the meat for an hour.

After an hour, check the rabbit for readiness: if it became soft, you can add vegetables to it. Any root vegetables such as potatoes, carrots are suitable for dressing, as well as eggplants, zucchini, cabbage and tomatoes that go well with rabbit meat. For fans of pinworms, you can put hot red pepper, and if you want to soften the dish, pour in a few fat cream (100 ml) 15 minutes before being ready.

Use hops as a spice - suneli, and you will not regret it - the spice will add a subtle oriental touch.

The dish will turn out fragrant, dietary, especially if you eat it without a side dish. Allow yourself a slice of whole grain bread and eat with fresh herbs!

The original version with prunes

Any game (and many consider rabbit meat to be game!) Goes well with dried fruits, and the king is among the best ingredients for meat - prunes. It gives a light sweetness, a subtle smoked smack, so it seems like the dish is cooked on an open fire.

It is difficult to call the option with prunes everyday, it is rather festive. But they should definitely be pampered at least once.

For cooking you will need:

  • 100 gr of prunes;
  • a rabbit weighing 1 kg;
  • onions, carrots;
  • spices and salt to taste;
  • vegetable oil for frying;
  • sour cream (or cream) - 200 ml;
  • tomato paste (optional) - 2 tbsp.

Fry the rabbit meat, lightly pass the vegetables. In a deep coop or a cauldron, lay layers of meat, vegetables, prunes.Pour all over the broth and simmer 1, 5 hours until the meat is ready. Add sour cream, a little tomato and cook the dish for another 30 minutes. Serve the finished rabbit with prunes with brown rice, lentils, beans or boiled potatoes.

Soak prunes before cooking in boiling water for 15-20 minutes. Do not pour out the water in which the fruit was soaked, but add it to the sauce, where rabbit meat will be stewed.

In sour cream and honey sauce

To diversify the diet, and at the same time surprise the guests, a rabbit stewed in sour cream and honey will help. This is a surprisingly delicate dish, where the sweetness of honey completely goes into sour cream, adding piquancy to the sauce.

It is better to cook such a rabbit without vegetable passivation: it is superfluous here. The recipe is greatly simplified: the fried rabbit is poured into the broth and stewed until the meat is ready, and half an hour before cooking, put sour cream and two tablespoons of honey in the broth. It is good to season this dish with oregano or thyme - these spices will decorate the dish, giving it a spicy note.

Serve sour cream-honey rabbit meat well with potato croquettes: for this purpose cutlets are formed from mashed potatoes and baked in the oven until a golden crust is formed.

Stewed rabbit in sour cream on the one hand is very simple. But on the other, it claims the right to be called exquisite: after all, few eat rabbit meat daily. Indulge yourself with new dishes, do not be afraid of experiments, and let your loved ones be full and healthy.

Similar:More from the author: