Rabbit stewed in sour cream Is a safe way to cook this dietary meat. Rabbit meat, soft and tender in taste, stewed with onions, carrots and sour cream turns out to be very tasty. The acids contained in sour cream during stewing will make the meat even softer, while sour cream itself as a whole significantly improves the taste characteristics of meat, gives it a creamy taste and additional fat content. Any side dish, be it buckwheat, mashed potatoes or peas, rice or pasta with stewed rabbit in sour cream will turn into a hearty and delicious lunch or dinner.

Rabbit stewed in sour cream according to the classic recipe is cooked on the stove in a saucepan. In addition to this cooking method, you can also cook it in the oven, microwave or multicooker. Rabbit recipes in sour cream differ not only in the method of preparation, but also in the qualitative composition of the recipe. Many housewives prepare it in their own proven recipe. Someone prefers to stew a rabbit in sour cream with mushrooms, others - with potatoes, garlic, wine.

Stewed rabbit in sour cream, step by step recipe with a photo of which I want to offer you today it will be prepared according to a classic recipe.

Ingredients:

• Rabbit - 500-700 gr.,
• Onions - 1 pc.,
• Hot water for extinguishing - 1 liter,
• Carrots - 2 pcs.,
• Flour - 3 tbsp. spoons,
• Sour cream - 4-5 tbsp. spoons,
• Bay leaf - 1-2 pcs.,
• Black pepper,
• Salt,
• Vegetable oil.

Rabbit stewed in sour cream - recipe

Rinse the rabbit meat with cold water before slicing. Next, cut it into medium-sized pieces.

Peel carrots and onions. The method of chopping vegetables for stewing a rabbit is classic - grated carrots, diced onions.

Unlike other species, the rabbit does not have a pronounced taste, which is why, in order to give it a richer taste, the rabbit must be fried before stewing or cooking. Place the rabbit pieces in a hot skillet with vegetable oil.

Fry it until golden brown.

Place the sautéed rabbit in a saucepan or stewpan in which to simmer. Fry the carrots and onions in vegetable oil until golden brown.

Put the fried vegetables in a saucepan with the rabbit.

Fill with hot water. Add salt, spices and bay leaves. Simmer the rabbit for 20 minutes. To make a rabbit stewed in sour cream with a thick gravy, I suggest using wheat flour as a thickener. Pour flour into a dry skillet. Fry it until golden brown for 4-6 minutes. Add half a cup of rabbit broth, stir. Pour the flour sauce into a saucepan with the rabbit. Add sour cream and stir.

Taste the rabbit stew, if there is enough salt and spices. After adding sour cream, simmer it for another 10 minutes. After this time, the rabbit stewed in sour cream will be ready. Serve hot with side dishes. Enjoy your meal. I would be glad if this recipe for stewed rabbit in sour cream you liked it and will come in handy.

Rabbit stewed in sour cream. Photo

Ingredients:

• Potatoes - 5-6 pcs.,
• Carrots - 2 pcs.,
• Onions - 1 pc.,
• Garlic - 1-2 cloves
• Rabbit - 600 gr.,
• Champignons - 200 gr.,
• Sour cream - 150 ml.,
• Spices and salt
• Vegetable oil.

Rabbit in sour cream with potatoes and mushrooms - recipe

Cut the washed rabbit meat into pieces of the desired size. Peel all vegetables. Cut the potatoes into small wedges as for soup or stewing. Chop the carrots on a fine grater. The onion is cut into small cubes. Chop the garlic finely. Pour some vegetable oil into the pan. Arrange the garlic and rabbit pieces. Fry the rabbit and garlic until golden brown.

During frying, the rabbit pieces should be turned over with a spatula. Put the meat in a saucepan, cauldron or stewpan. Following the rabbit, fry the onions and carrots, then transfer to the pan with the rabbit.

Add spices, bay leaves, salt. Fill everything with water. Cover the pot with a lid. Simmer the rabbit for 20-30 minutes. Next, add the potatoes. While the potatoes are boiling, wash and finely chop the mushrooms. After 10 minutes, add them to the pan with the rest of the ingredients. Add sour cream immediately after the mushrooms. Simmer the rabbit in sour cream with potatoes and mushrooms for about 15 minutes. it turns out to be very tasty.

1. Wash the rabbit, cut into pieces, dry with a paper towel. Place in a bowl. Pass the garlic through a press, mix with olive oil, add black and red pepper, salt. Rub the pieces of rabbit with the resulting paste. If time permits, let the rabbit marinate a little.

2. Peel and cut carrots and onions into half rings. Pour vegetable oil into a frying pan, heat over medium-high heat and fry the rabbit pieces on all sides until golden brown. Then add the chopped onions and carrots, stir, and saute over medium heat until the vegetables are tender. Pour in water or broth, bring to a boil. Then reduce heat to medium-low, cover skillet and simmer for an hour or until meat has separated from the bone.

3. After an hour or more (if required) add sour cream and curry to the pan. Stir, heat, but do not bring to a boil. The stewed rabbit in sour cream is ready! Bon Appetit!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Often, housewives are faced with a choice: what kind of meat to choose for a side dish for dinner or for a second one during lunch? The rabbit is a great option, both for a holiday and for an everyday menu. This product has a high nutritional value and is low in calories, which is especially important for those on a diet. The classic recipe is a rabbit stewed in sour cream. The delicate sour cream flavor is ideally combined with rabbit meat, but for the dish to turn out delicious, it is important to cook it correctly. Read on how to do this and the intricacies of the selection of ingredients.

How to cook a rabbit in sour cream

Rabbit meat is perfect for creating different dishes. Roast, stews, soups are prepared from it, rabbit is baked in the oven in foil and steamed. The product goes well with a variety of side dishes - mushroom sauté, potatoes cooked in different ways, buckwheat and other cereals. Not only meat can be used, but also by-products - liver, kidneys. The first step is to choose the right rabbit meat:

• Buy bloodless meat.
• Do not take the product if there is no evidence that it is rabbit meat (legs with fur or a tail).
• Give preference to light pink meat, in which small veins (fatty) are visible. This means that the rabbit was young.
• If the rabbit meat is dark, expect the meat to require serious pretreatment for tenderness.

A rabbit stewed in sour cream is always prepared with marinade. To do this, use a water-vinegar mixture or water with the addition of lemon (one spoonful of lemon juice or vinegar per liter of water). Thanks to the pre-soaking process, the meat will be juicy and tender after cooking. Add white wine or milk to the marinade to give it a spicy flavor and improve its taste (the dairy product will help make the legs or carcass more tender).

Delicious stewed rabbit in sour cream sauce in the oven

There are many different ways to cook rabbit meat, but one of the favorites is to bake rabbit in the oven. Sour cream sauce makes the dish appetizing and tender. You can immediately cut the ingredient into portioned pieces or cook the whole carcass, in the second case, the meat will be juicier. What ingredients are needed for a quick and easy recipe:

• rabbit meat (one carcass);
• a few cloves of garlic;
• a can of sour cream (150 grams);
• soy sauce;
• seasonings, salt.

How to cook:

1. Rinse the meat, dry with a paper towel.
2. In a separate container, mix the squeezed garlic and sour cream. Add a teaspoon of sauce.
3. Combine some salt and cumin. Remember that cumin spice has a specific taste and not everyone likes, do not overdo it. Rub the rabbit meat with the mixture. Let stand for ten minutes.
4. Spread the garlic and sour cream mixture on the rabbit. Let it marinate for a few hours.
5. Preheat the oven to two hundred degrees. Place the rabbit in a baking dish for half an hour. Then lower the temperature (up to 150 degrees). Wait another thirty minutes.

Sleeve cooking recipe

If you want to surprise guests during a festive event or arrange a real feast of taste for your household, then cooking rabbit meat in your sleeve is the ideal solution. This juicy dish, thanks to the delicious sauce with sour cream, will surely please everyone who tries it. What ingredients are needed to create an appetizing pet rabbit:

• rabbit meat - one and a half kilos;
• sour cream (up to four hundred grams);
• five garlic teeth;
• a glass of white wine;
• butter (75 grams);
• olive oil (125 grams);
• pepper, spices, salt.

How to do:

1. For this recipe, it's best to slice the washed rabbit into portions. Cool them in the refrigerator under cling film.
2. Chop the garlic finely, add half of the olive oil to the bottom of a deep container with spices.
3. Add rabbit to the marinade, stir, let stand for four hours.
4. Melt the butter in a frying pan, then add olive oil. Fry the meat until golden brown. Transfer to a baking dish.
5. Boil the wine in the same skillet over medium heat (five minutes). Add sour cream. Let it sit for a couple more minutes. Remove from heat and let it brew.
6. Pour the sauce over the rabbit, hide with the form in the sleeve. Bake for an hour and a half, the initial temperature is 200 degrees, then put on medium heat.
7. Take out the dish, cut the sleeve. Bake for another half hour.

Rabbit with potatoes in a slow cooker

Multicooker and pressure cooker from different companies (Redmond, Polaris, Panasonic) help you easily prepare an appetizing dish with rabbit meat and sour cream. How much to stew this ingredient depends on the model of your kitchen appliance. The following recipe is suitable for the Polaris brand multicooker. What ingredients will make a great stew for dinner or lunch:

• half a kilo of rabbit meat and potatoes;
• one carrot;
• bulb;
• half a glass of sour cream;
• spices.

How to do:

1. Cut the rabbit, put it on the bottom of the multicooker. Hold for ten minutes in the "Fry" mode.
2. Chop the onion, grate the carrots, chop the potatoes.
3. With sour cream, combine spices and a glass of water for gravy.
4. A couple of minutes before the end of the Fry, add the onions and carrots. After graduation - potatoes. Pour the gravy over.
5. Set the "Extinguishing" mode for an hour.

How to quickly and deliciously cook fillet with vegetables

To make a delicious dietary meal, you can cook a rabbit stew in sour cream with vegetables. As an additional ingredient, prunes are used, which add an unusual bittersweet note to the finished rabbit meat. Such a lunch or dinner will delight household members with an unusual taste. What components are used during dish creation:

• 2 kilos of rabbit meat;
• incomplete glass of prunes;
• garlic cloves (4 pieces);
• half a liter of sour cream;
• onions (2 large);
• one carrot.

How to do:

1. Mix chopped garlic with oil, marinate the meat with the mixture for four hours.
2. Cut the washed prunes, pour boiling water over. Dry.
3. Fry grated carrots and chopped onions in a cauldron, add prunes. Take out the mixture.
4. Season your rabbit. Fry in the same place.
5. Add vegetable mixture and sour cream with water. Simmer for an hour.

With mushrooms

A healthy and tasty product that will be a great addition to an unusual dish with stewed rabbit is mushrooms. According to the following recipe, rabbit meat is cooked together with vegetables in pots, which will ensure its juiciness and softness. What ingredients are needed if you want to cook an appetizing rabbit stew with sour cream and mushrooms:

• a pound of rabbit meat;
• four grated carrots;
• chopped onion - one;
• 200 grams of porcini mushrooms;
• half a liter of sour cream and water is the same;
• two garlic cloves, chopped.

How to do:

1. Chop the meat. Boil mushrooms for ten minutes, chop.
2. Place the rabbit on the bottom of the pot. Salt.
3. Place the ingredients on top in the following order: mushrooms, onions, carrots, garlic.
4. Pour in water with sour cream. Close the lid.
5. Place on the wire rack of an unheated oven, turn it on at 150-180 degrees. Cook for an hour.

Video recipes on how to properly cook rabbit meat in sour cream

Often, beginners get lost and cannot make a dish correctly from a photo. To do this, culinary masters such as Vysotsky, Lazerson and many others create free videos and upload them to YouTube. The rollers provide a step-by-step description of the processing and cooking of rabbit meat, which helps to make the dish surprisingly tasty. Thanks to the following several recipes, you can make a great homemade rabbit stewed in sour cream. Well-processed, tender meat will not leave anyone indifferent. Watch three interesting videos, where simple step-by-step rabbit recipes are described:

Delicious and simple recipe

Cooking a rabbit in a cauldron

With vegetables

Incredibly delicious! A rabbit stewed in sour cream comes to the table of true gourmets. But how to cook it right? What to do with the meat so it doesn't get tough? And how to choose a carcass? We will solve all the issues together!

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

Carcass selection and preparation

• So that the preparation of a rabbit stewed in sour cream goes smoothly, and the taste of the dish pleases with many pleasant facets, carefully approach the choice of the carcass. She must be drained of blood and have "proof" that you have rabbit meat in front of you. Usually a paw or tail is left as it.
• Ideal if the meat is tender pink in color with minor fat streaks. This is what distinguishes the young rabbit, which will be soft and juicy when cooked. If you have meat of a rich shade in front of you, it means that 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 ratio of 1 liter of cold water to a teaspoon of vinegar. The latter can be replaced with lemon juice in the same amount. If there is a lot of meat and the marinade does not cover the carcass, cook more of it, doubling all the ingredients. Such a mixture will not only soften the fibers, but also eliminate the specific smell that old rabbit meat has. Soak the carcass in it for 3-4 hours.

You do not need to marinate young meat. But if you want to give it a special facet of flavor, use:

• milk - so that the carcass or legs of a rabbit, stewed in sour cream, are more tender;
• white wine - to add a spicy note.

You can prepare the dish in a way convenient for you. The taste of a rabbit stewed in sour cream in a slow cooker, in a cauldron or oven will not differ. However, it will take longer to cook in a multicooker than on the stove top. Consider this if you plan to serve the dish for the arrival of guests.

Classic recipe

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

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.

Preparation

1. Soak the pieces, rub them with garlic, sprinkle with pepper and marinate for an hour.
2. Season with salt and fry in a hot skillet until crisp.
3. Remove meat from the pan, reduce the gas. Put coarsely grated carrots and coarsely chopped onions there, fry.
4. Prepare a deep cauldron, put the meat down, 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 fire, let it boil. Cover and keep the light to a minimum. Simmer a young rabbit for 40 minutes and until the meat is tender, if the carcass is tough.

With prunes

To prepare a rabbit stewed in sour cream with prunes, you will need:

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

Preparation

1. Chop the garlic, add 2 tablespoons of vegetable oil, herbs. Brush with meat pieces, marinate for 4 hours.
2. Rinse and chop the prunes, pour boiling water over to swell.
3. In a deep cauldron, fry the carrots with onions, lay out the dried prunes, remove the mass from the cauldron with a slotted spoon.
4. Salt the rabbit, put it in a cauldron, fry.
5. Add vegetables and prunes. Dilute sour cream with milk or water, add to meat. Simmer for 1 hour over low heat.

With mushrooms

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

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

Preparation

1. Crush the chives and sauté in oil. You do not need the garlic itself (we will throw it away), but aromatic oil in which you immediately fry the pieces of meat.
2. Transfer them to a cauldron. In the remaining oil, fry the coarsely chopped onions, transfer to the meat. Sprinkle with salt, pepper, simmer the rabbit in its own juice for 1 hour.
3. Chop the mushrooms coarsely and quickly fry.
4. Transfer the rabbit to a heat-resistant dish, spread the mushrooms on top, top with 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.

Preparation

1. Chop coarsely and sauté the onion. Transfer to a cauldron.
2. Salt and pepper the rabbit pieces, fry in the same pan.
3. Peel and chop the potatoes coarsely.
4. Place the meat and potatoes in a cauldron on the onion. Add herbs, salt. Dissolve sour cream with water, pour the contents of the cauldron. The potatoes need to be completely hidden under the sauce.
5. Close the lid, let it boil, reduce heat. Simmer for 30 minutes.