Perhaps much less often a modern Russian includes rabbit meat in the diet. And in vain, since rabbit meat is one of the most valuable meat products. It is appreciated for its pleasant taste and easy digestibility. Rabbit meat is dietary and therefore can be included in the menu for both adults and children. Sour cream will be an excellent addition. Due to the acid it contains, it softens the fibers, making the meat softer, juicier, and tender.

The five most commonly used ingredients in recipes are:

The mixture of meat juice and fermented milk product creates an appetizing aromatic sauce. Sour cream can be added to the dish directly during cooking, or the product can be pre-marinated in it. Adding all sorts of seasonings, different cooking methods, options for original presentations are the main factors thanks to which the treat will be truly unique. Rabbit recipes in sour cream can be selected in accordance with personal tastes and preferences - there are more than enough options. Having studied and tried numerous recipes, it is possible to choose the one you like, and after practicing for some time, you can supplement it with author's ideas.

Rabbit meat is a protein-rich, lean, very tender and tasty meat. These characteristics explain the indispensability of this product in the nutrition of both adults and babies. Getting a good and fresh rabbit carcass in stores and markets is quite difficult. But if you succeed, and you do not know how to get along with a valuable product, try to cook rabbit meat in sour cream.
Both children and adults will be happy with the stewed rabbit, in this recipe we will tell you how to stew a rabbit in sour cream with onions and carrots.

Ingredients

• rabbit carcass;
• sour cream - 1 glass;
• large carrot;
• large onion;
• salt, black pepper;
• sunflower oil;
• water - 1 glass;
• parsley.

Preparation

The rabbit carcass should be well washed and dried, then divided into convenient portions. Salt and pepper the meat prepared in this way (if children eat the dish, you can do with salt only). Put pieces of rabbit in a frying pan preheated with vegetable oil and fry a little. You can do this immediately in the dishes where the meat will be stewed in the future.


Peel carrots and onions, cut into half rings.


Shift the fried pieces of rabbit with vegetables.


When everything is laid in a cauldron or other dish suitable for stewing, pour the meat with a glass of plain water, but no more.


During the cooking process, the food will let juice in, so you do not need to pour excess water.
When the rabbit has been stewed for 40 minutes, you can add sour cream - just pour it over the meat, cover the container with a lid and put it on fire for another 30 minutes.

Before turning off, pour chopped parsley into the cauldron.


The dish is prepared quickly, the most difficult in the whole process is butchering the meat, for which it is better to use a small culinary hammer and a sharp knife.


You can serve the rabbit in sour cream with any side dish, since stewing forms a delicious sour cream-meat sauce, which can be poured over porridge, mashed potatoes, pasta.

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 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!

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 streaks of fat. This is what distinguishes the young rabbit, which, when cooked, will be soft and juicy. 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 it in large quantities, 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 - for a spicy note.

You can prepare the dish in a way convenient for you. The taste qualities of rabbit fillets 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 step by step

Now we will tell you how to stew 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, since, 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. How long does it take to simmer in a saucepan? Simmer a young hare for 40 minutes and until the meat is tender, if the carcass is tough.

Other recipes for a rabbit 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 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. Grease pieces of meat with a mass, marinate for 4 hours.
2. Rinse and cut 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 the meat as needed. Leave to simmer for 1 hour over low heat.

With mushrooms

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

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 sauté.
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:

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.

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

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 - the carrots are grated, the onions are cut into cubes.

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 you will 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. Good appetite. 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. Place the garlic and rabbit pieces. Sauté 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 very tasty.