Rabbit stewed in sour cream Is a safe bet for cooking 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 the sour cream itself as a whole significantly improves the taste characteristics of meat, gives it creamy taste and additional fat content. Any side dish, be it buckwheat, potato or pea mash, rice or pasta with stewed rabbit in sour cream will turn into satisfying and very Tasty dinner 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.

Braised 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 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. On hot skillet add the rabbit pieces with vegetable oil.

Fry it until golden brown.

Place the sautéed rabbit in a saucepan or stew pan 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 in hot water... Add salt, spices and Bay leaf... Simmer the rabbit for 20 minutes. To make a rabbit stewed in sour cream with a thick gravy, I suggest using wheat flour... 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 chopped 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 saucepan. 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.

The real decoration of the table is a rabbit in sour cream, baked in the oven! Diet meat and incredibly delicate taste.

A simple recipe for a tender rabbit stewed in sour cream will appeal not only to connoisseurs of delicious and healthy food, but also for novice housewives. The recipe for this dish is so versatile that it can be customized to suit any cooking conditions. You can cook rabbit meat with your own hands deliciously and quickly both in the oven in pots or in a large baking dish, and in a multicooker, pressure cooker, microwave oven, or just on the stove in a frying pan, cauldron or roaster.

A rabbit stewed in sour cream with vegetables is a safe way to cook delicious meat. During cooking, rabbit meat is soaked with onion and carrot juice, and, if desired, also potatoes, mushrooms, prunes, garlic and other ingredients that you can add at your discretion. Sour cream gives the meat a special creamy aroma and flavor, and the acid contained in the lactic acid product helps to further soften the meat fibers. By the way, if you come across not the youngest rabbit, then it must first be soaked in order for the fillet to become more saturated and soft. Cuts of meat are most often marinated in a weak vinegar solution, in wine, beer or mustard.

The classic recipe for a rabbit stewed in sour cream takes no more than two hours in cooking time. In addition, by placing the products for stewing in the oven under the lid or in the sleeve, you can calmly go about your business.

How easy and quick to cook an appetizing rabbit stew with sour cream and vegetables at home, you will be shown a step-by-step photo recipe.

• rabbit meat - 1 carcass
• carrots - 1 pc
• onions - 2 pcs.
• sweet and sour apple - 2 pcs
• sour cream - 450 gr
• bay leaf - 2 pcs
• salt to taste
• vegetable oil- for frying

The rabbit meat should be washed thoroughly, dried with paper towels, and then cut into desired pieces. You can cook meat on the bone or only stew the fillets.

Sprinkle the chopped meat pieces with ground black pepper and medium-sized salt, and then mix everything well.

Peel and rinse the onion, then cut into cubes, quarters or half rings. If all households love onions, then the portion of the vegetable can be doubled.

Peel and wash the carrots, then grate on the coarse side of the grater.

Before stewing, the rabbit meat can be additionally lightly fried. To do this, heat a frying pan with the addition of refined vegetable oil and fry the pieces over medium heat on both sides until a light golden crust.

Vegetables can be fried immediately in a separate container. First you need to put the onion in a preheated pan, sauté it, and then add the grated carrot to the onion and continue to fry until golden.

Place the fried rabbit meat tightly in a container that will serve as a baking dish.

Put the fried carrots and onions on top of the rabbit meat. If desired, you can lightly salt again and add rosemary and other favorite spices.

Rinse the apples in running water, cut into medium slices and peel the core.

Place the chopped apples around the entire perimeter of the dish on top of the toasted vegetables.

Dilute the sour cream a little with milk or water, add a little more salt and add ground pepper, if it seems to you that the dish may be bland.

Pour meat cuts and sauteed vegetables with sour cream sauce, place a few bay leaves on top.

Place the container with food in an oven preheated to 180 degrees Celsius and simmer under a lid for about 50 minutes. If a lid is not provided in the form, then the top can be covered with foil and pinched tightly around the edges.

Juicy and fragrant dietary rabbit stewed in sour cream with carrots, apples and onions is ready. A side dish for such a healthy and delicious meat suitable as fresh vegetable slices, boiled or baked broccoli, asparagus, cauliflower, canned vegetables- such as peas, corn, cucumbers. Cereal porridges, boiled potatoes in pieces and pasta... Before serving, it is advisable to decorate the dish with fresh herbs or a sprig of rosemary.

Recipe 2: rabbit in the oven with sour cream (step by step photos)

You can bake it meat dish in the oven and from a whole rabbit. You can add some elements, I was generous to accompany the sour cream with cream. And some adjust, depending on the availability of certain spices at hand. I'll use Italian herbs. There are their French counterparts or just rosemary, I take them.

Today I want ground chili. But any hot pepper, like just ground black, will perfectly fit into this baked rabbit recipe. I take the sour cream and cream out of the refrigerator in advance to keep warm. Otherwise, they may curl up during cooking.

For six rabbit thighs:

• from two tablespoons of sour cream (any percentage of fat),
• from 150 ml of cream (any percentage of fat),
• two medium-sized onions,
• carrots and Bell pepper,
• from three to four tablespoons of vegetable (any) oil,
• dried herbs, salt and chili - as you like.

I take out the bell peppers from the freezer (I have my own). I put it in a colander to move away from the ice.

Meat, peeled vegetables - carrots and onions - I wash and dry.

In this case, you do not need to cut the rabbit into portions. I only cut the thighs in half to fry them faster and better.

I mix oil with salt and chili, herbs.

I water the pieces of rabbit with this mixture, trying to distribute it evenly over the meat.

And I send it to a hot pan to fry on both sides, achieving slightly golden brown... Then I put it in a baking dish.

During this time, cut the onion with carrots into medium pieces.

In the pan in the leftovers meat sauce vegetables will be fried. First, onions and carrots.

As soon as it becomes noticeable that the onion has become soft, as if transparent, add bell pepper.

And when he becomes a full-fledged member of such a delicious company, pour in the cream, stir the whole mass with sour cream.

It will begin to boil too, I will transfer it to the rabbit to continue the cooking process.

All products are saturated with mouth-watering aromas, you can put them in the oven (180 degrees) for half an hour.

After which, I will put the vegetables down. If the meat is on top, it will brown unusually beautifully during the hour that it still has to stay in the oven.

No doubt try this dish - it's that easy! A rabbit in sour cream is already waiting for our bon appetite.

Recipe 3: rabbit stewed in sour cream in the oven (step by step)

Delicious potato and rabbit casserole.

You can also cook a baked rabbit with eggs and with crumbly rice, wheat or buckwheat porridge, with boiled pasta, homemade noodles or beans.

• Rabbit - 300-350 g
• Bulb onions - 1 pc.
• Vegetable oil - 4 tbsp. spoons
• Potatoes - 300-400 g
• Salt - 0.5 tsp
• Eggs - 2 pcs.
• Sour cream - 50-100 g
• Green onions - 3-4 pcs.
• Ground black pepper - 1 pinch

How to bake a rabbit with an egg, sour cream and potatoes: cut rabbit meat into portions, salt (0.25 tsp).

Peel and chop the onion.

Heat 1 tbsp in a frying pan. a spoonful of vegetable oil. Put onion, fry, stirring occasionally, until soft (3 minutes over medium heat).

Heat 2 tbsp in a frying pan. tablespoons of vegetable oil, lay out the meat. Fry on high fire until golden brown (10 minutes), turning pieces as needed.

Turn on the oven. Put the onion and hind legs and the kidney part of the carcass in a mold, cover with foil. Fry in an oven until tender at medium temperature (40 minutes at 190 degrees).

While the rabbit is baking, boil the potatoes. To do this, wash it thoroughly, add water, cook for 30 minutes.

Cool the baked rabbit slightly. Then, after separating the bones, cut the meat across the fibers into thin slices of 70-100 g per serving.

Peel the potatoes and cut into slices.

Grease the pan with vegetable oil (1 tablespoon). Place a layer of boiled potato slices on the bottom of a greased portion pan.

On them are slices of meat.

Cover with potato slices again.

Chop green onions.

Mix the raw egg with sour cream and finely chopped green bunch, salt (0.25 tsp).

Pour the meat and potatoes with this mixture and bake the rabbit and egg in the oven (30 minutes at 190 degrees).

Serve the rabbit baked with an egg in the same pan in which it was baked. Sprinkle with freshly ground black pepper when serving.

Recipe 4: how to cook a rabbit in the oven in sour cream

Rabbit in the oven with sour cream - great dish for the whole family, it can and should be cooked on festive table... This rabbit meat has a delicate, delicate taste and looks very attractive. So, it's worth starting to cook.

If you need to rid the meat of an unpleasant odor, then for this the carcass should be soaked in water. It is not required to additionally marinate the meat, since sour cream with spices will act as a marinade.

• rabbit - 1.5-2 kg
• carrots - 2 pieces
• sour cream - 200 ml
• salt, garlic, spices
• potatoes - 2 kg

I cut the pre-soaked meat into portions and rub it with spices and salt. I add garlic pressed through a press or finely chopped.

After that, you can start pickling. To do this, you need to coat the pieces of rabbit with sour cream. You can use low-fat sour cream or even yogurt to prevent the dish from getting too greasy. But, if you are not on a diet, then you should not underestimate the percentage of fat. fermented milk product, because the higher it is, the more tender the meat will be.

Put the rabbit, smeared with sour cream and garlic, in the refrigerator for 3 hours. This time will be enough for the meat to soak in the marinade.

Since the rabbit will be baked in foil, we line the baking sheet with several sheets of foil and put the pickled pieces of rabbit meat on it, evenly distributing the meat on the baking sheet. Lay out a layer of chopped potatoes and carrot slices on top. Such a vegetable addition will save you from preparing a side dish and guarantee the tenderness and juiciness of the meat.

I cover the upper part of the future dish with a layer of foil and gently pinch the edges so that vapors and juice do not escape and remain inside the dish. I put a baking sheet with a semi-finished product in a heated one to 220 gr. oven for 45 minutes.

Rabbit meat in sour cream cooked in foil will be very tender, literally steam. To dry it a little and get a deliciously fried crust, 5 minutes before the end of the heat treatment, you can remove the top layer of foil and put the rabbit back in the oven.

Such a dish is prepared quickly, uncomplicated, and the result is always pleasing. Juicy meat in combination with potatoes, carrots, soaked in sour cream sauce, tastes just divine.

Recipe 5: cooking rabbit in the oven in sour cream

A rabbit in sour cream in the oven is a dish that will not leave anyone indifferent. It can be served hot on a festive table.

Diet rabbit meat is especially useful for restoring a weakened body for adults and children. The most useful is the meat of a half-year-old rabbit. It is quickly absorbed, practically devoid of cholesterol.

Rabbit meat helps build muscle mass, despite being low in calories. It contains all essential amino acids and, moreover, there are no allergens. A rabbit marinated in sour cream is easy to prepare. Prepare all the food you need.

• Rabbit
• Bulb onions 3 pcs
• Sour cream 100 grams
• Garlic 2-3 cloves
• Lemon 2 wedges
• Italian herbs
• Salt pepper

Wash, cut into portions and soak the rabbit in clean water.

Cut the onion into rings. Salt the meat, sprinkle with Italian herbs. They give the meat an extraordinary flavor. Sprinkle with salt to taste. Add pepper as desired.

Add sour cream.

Stir and leave to marinate for a few hours, or overnight.

Place in a baking dish. I usually use a fireproof glass dish with a lid. It is safer for health than aluminum foil. Cut thin pieces of garlic into meat. Put lemon wedges on the side.

Cover with a lid, set the temperature to 200 °, baking time -50 - 60 minutes. During baking, you need to water the meat with the released juice a couple of times.

Serving the rabbit to boiled potatoes, boiled rice and vegetable salad. Bon Appetit!

Recipe 6: rabbit in the oven with potatoes and sour cream (with photo)

Rabbit meat is fried, stewed or baked in the oven, supplemented with vegetables, mushrooms and aromatic herbs. Rabbit is especially tasty and juicy with potatoes and garlic in sour cream. The dish is stewed for a long time in the oven, acquires an amazing creamy taste and aroma.

• Rabbit (legs) 8 pcs.
• Potatoes 1.5 kg.
• Sour cream 20% 250 gr.
• Garlic 5 cloves
• Dill, green onions, parsley
• Sunflower oil 2 tbsp. l.
• Ground black pepper

Rinse the rabbit legs thoroughly, sprinkle with salt, ground pepper, finely chopped garlic. We mix.

Peel the potatoes and cut into slices. Sprinkle the prepared potatoes with chopped parsley, salt, pepper and mix.

Put the potato slices tightly together in a large heat-resistant form and place the rabbit in the garlic on top of the rabbit.

In a bowl, mix sour cream, water (250 ml.) And butter with a whisk. Fill with sour cream mixture of rabbit and potatoes.

Close the mold tightly with foil and send it to a preheated oven at 180 degrees for 1 hour 40 minutes.

30 minutes before cooking the rabbit with potatoes, open and bake until golden brown. We take out the delicious fragrant rabbit with potatoes in sour cream, let it stand for 5 minutes, put it on plates and serve with vegetable salad and fresh bread.

This dish can be supplemented with carrots, onions and any spices to taste.

Recipe 7, step by step: rabbit in sour cream in the oven in the sleeve

• rabbit meat - 1 pc;
• carrots - 3 pcs;
• onions - 2 pcs;
• garlic to taste;
• lemon juice - 2 tbsp. spoons;
• sour cream - 150 gr;
• sunflower oil - 2 tbsp. spoons;
• salt to taste;
• ground black pepper - to taste

We need a whole rabbit carcass. I fill it with water for two hours and soak it periodically changing the water. It is necessary to soak in order to remove extraneous odors. Then I cut the rabbit into portions.

For the marinade, we need such products. Juice of half a lemon, sour cream, garlic, onions, carrots, vegetable oil, salt, pepper.

Cut the onion into half rings.

My carrots are not big. I cut it into rings.

Let's pickle the rabbit. We don't need onions and carrots yet. Rub individual pieces of rabbit with salt and pepper, then sour cream and lemon juice. We coat well and mix. Add vegetable oil and mix well again. Leave to marinate for 3 hours.

For baking, we need a bag or sleeve. First, lay out 1/3 of the onion and carrots, then part of the rabbit, again onions and carrots, and the rabbit. We spread it in layers so that the rabbit is soaked in the juice and taste of carrots and onions. We make holes on top of the bag and put in a preheated oven to 200 degrees for 40 minutes.

We get our rabbit. We open the bag and put it in the oven again for 15 minutes so that the rabbit is well browned.

We get our rabbit again. He's ready.

Cut the potatoes into wedges. We cover well with spices and put in a preheated oven for 50 minutes at 200 degrees.

Rabbit with potatoes.

Rabbit meat is considered dietary product, due to the low fat and high protein content. The calorie content of rabbit meat is only 150 kilocalories per 100 grams of meat. Due to its low calorie content, rabbit meat is recommended for children from an early age.

Rabbit in sour cream: a classic recipe

Before cooking a rabbit according to the classic recipe, you need to divide the rabbit carcass into portions. To do this, you need to divide the carcass into two halves along the lumbar vertebra, and then each part into pieces of the desired size. After that, you can proceed to the most interesting - culinary processing.

Ingredients:

• 2 kg of rabbit meat;
• one carrot;
• one onion head;
• 3-4 cloves of garlic;
• half a liter of high fat sour cream;
• salt and pepper to taste.

Cooking time: 110 minutes.

The calorie content of stewed rabbit meat is 159 Kcal.

The procedure for preparing a rabbit in sour cream:

Rabbit in sour cream with mushrooms in a pan

Braised rabbit with mushrooms in sour cream - pretty exquisite dish that every member of your family will love. In order to cook so unusual dish, it will take only 90 minutes, but in order to get the most tender meat, it must first be marinated. But you can cook without marinating first.

Ingredients:

• one rabbit carcass;
• one glass of whole milk;
• 0.25 liters of fat sour cream;
• one stalk of leeks, no more than 10 cm;
• 2 pcs. onions;
• 4 garlic cloves;
• half a glass of dried mushrooms;
• 1 tbsp dried rosemary;
• 1 tbsp dried marjoram;
• 1 tbsp salt;
• a few peas of black pepper;
• 2 bay leaves;
• a glass of white wine;
• 2 large carrots;
• sunflower oil- for frying meat and vegetables;
• 2 bouillon cubes.

Cooking time: marinating - 10 hours, cooking itself - 90 minutes.

Caloric content is 181 Kcal.

Stewed rabbit in sour cream with mushrooms in a pan is prepared as follows:

Rabbit in sour cream with vegetables, cooked in the oven

Rabbit meat is a versatile meat product that can not only be fried, stewed, but also baked in the oven with various vegetables, experimenting and getting more and more new dishes. Let's consider one of these recipes.

Ingredients:

• one rabbit carcass;
• one zucchini;
• a kilogram of potatoes;
• one large eggplant;
• 4 heads of onions;
• 5 fresh tomatoes;
• 100 ml of apple cider vinegar;
• Half a liter of fatty sour cream;
• salt and black pepper are added to taste.

Cooking time - 110 min.

Caloric content is 154 Kcal.

Recipe for cooking a rabbit in sour cream with vegetables in the oven:

Rabbit in sour cream with potatoes: a recipe for cooking in a slow cooker

Ingredients:

• rabbit meat - half a kilogram;
• potatoes - half a kilogram;
• one large carrot;
• one head of onion;
• half a glass of fat sour cream;
• black pepper and salt are added to taste.

Cooking time - 70 minutes.

Caloric content is 144 Kcal.

This recipe for cooking rabbit meat is suitable for any multicooker, in the programs of which there is a wonderful "stewing" mode.

The process of cooking a rabbit with sour cream in a slow cooker:

1. Put the prepared rabbit meat on the bottom of the multicooker without closing the lids.
2. Set the frying mode for 10 minutes, stirring the meat from time to time, fry it until golden brown. If you do not have enough own fat from the meat, you can add sunflower oil so that it does not burn.
3. While the meat is fried, you can do vegetables. Cut the onions into as small pieces as possible, cut the potatoes into cubes or diamonds, just grind the carrots.
4. Then you need to prepare the sour cream sauce. To do this, mix sour cream with a glass of water, salt and pepper.
5. At the 8th minute of frying the meat, you need to put chopped onions and grated carrots into a slow cooker.
6. As soon as the "frying" program is turned off, it is necessary to lower the potatoes to the meat and vegetables and pour all the ingredients with the prepared sour cream sauce.
7. Set the "extinguishing" mode in the multicooker for 60 minutes, provided that the multicooker has a power of 860 watts. If the multicooker has a lower power, then the rabbit stewing time must be increased from 30 to 60 minutes, depending on the power.
8. After the multicooker beeps, the dish is ready. You can garnish with a leaf of some fresh greenery, for example, a lettuce leaf and a couple of cherry tomato slices. Bon Appetit!

Cooking tips

Rabbit meat must always be pickled, so the meat turns out to be much tastier, richer and softer. Without pickling, it will always be a little tougher and not as aromatic as we would like.

Pickling can be different:

1. Wine vinegar plus spices. The vinegar is diluted with water 1: 1 and spices are added. The disadvantage is that the real meat flavor is lost. Rinse the meat before cooking.
2. The most wonderful marinade is white wine. The meat after it turns out to be aromatic, tender and does not lose its useful properties.
3. Whey also softens rabbit meat well and removes unpleasant odors.

Cooking a rabbit should always take place with the addition of various spices: black pepper, onions, salt and garlic.

All rabbit meat dishes are not difficult to prepare, but their taste and aroma are simply unique. Rabbit in sour cream can be served as in Everyday life, in order to surprise the family, and on holidays... Cook with pleasure and please yourself and your loved ones!

In the next video - another recipe for a rabbit stewed in sour cream.

Rabbit meat is tasty, dietary, quite light in performance. Rabbit stewed in sour cream, classic dish from rabbit meat, which simply cannot be tasteless! And several new ingredients, unusual additions to the sauce, will turn the dish into a real delicacy. What is important to know so that the sour cream rabbit melts in your mouth and arouses admiration?

Rabbit meat is a real record holder in nutritional value... Nutritionists appreciate it for a large number of amino acids, iron, phosphorus, cobalt and other "benefits" for the body. For children, seniors and just connoisseurs healthy eating rabbit in the diet is not replaceable: the meat is low-calorie and, one might say, not fatty. The main thing is to learn how to stew it correctly so that the dish melts in your mouth, but at the same time does not "fall apart".

For a classic recipe, we need:

• rabbit carcass - 1.5 - 2 kg;
• large carrots;
• one medium onion;
• broth or water - 250 ml;
• 500 ml sour cream 25% fat;
• garlic - optional;
• 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 slight specific aroma in advance by marinating pieces of meat for 2-3 hours in a weak bite solution (for 1 liter of water 2 tablespoons bite 9%). 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. Put the rabbit, fried vegetables in a stewpan with a thick bottom, pour everything with broth.

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

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

Cutting advice! Experienced chefs it is advised to cut correctly: first it is important to cut the carcass into two parts, from the extreme lumbar vertebra, and only then cut them into portions. In this case, it is important to chop with one blow, so small fragments do not accidentally fall into the dish.

Cooking in the oven

Rabbit meat is considered ideal in terms of environmental friendliness. Why? And because only it, in principle, is not capable of absorbing harmful chemicals, accumulating pesticides and even nuclear fission products. It is very tasty, and in tenderness it surpasses almost all types of meat. 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 roaster or a baking dish that has a lid. Otherwise, the sauce will evaporate during the long cooking process, and the meat will turn out to be dry.

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

It is better to cook a dish in the oven at 160 degrees: you will have to wait longer, but the meat will be stewed just perfectly.

Rabbit in sour cream in a slow cooker

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

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

The rabbit in sour cream matches perfectly with rosemary - they are just made for each other. But remember that the spice is quite unusual and may not be pleasant to children. So put it down only if the household is used to it.

Recipe in a cauldron step by step

It is the cauldron that many venerable chefs advise to use for stewing sour cream rabbit. The thick bottom keeps the temperature perfectly, and the meat turns out to be not so much stewed as baked, especially if you do not add too much to it sour cream sauce... Connoisseurs call the dish a variation on the "kazan-kebab" theme and recommend serving it with pickled onions or pomegranate seeds.

How to cook rabbit kazan kebab?

1. Marinate rabbit meat.
2. We warm up the cauldron.
3. Add vegetable oil (about 100 ml).
4. We warm up the oil to the stage until a characteristic "smoke" appears from it.
5. In a highly heated cauldron, fry the meat until crusty.
6. Add spices to it.
7. Put the onion on top in half rings, carrots, cut into circles.
8. Fry everything together for a few minutes.
9. Fill with broth so that it covers the rabbit and vegetables by 1-1.5 cm.
10. We give the broth to a boil.
11. We cover the cauldron with a lid (you can just put the plate under the cauldron size).
12. Simmer the rabbit for 1.5 hours.
13. Fill with sour cream (or cream).
14. Cook for another 20 minutes on the lowest heat.

This rabbit goes well with rice, grilled vegetables, country-style potatoes. 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 lovers of hearty food. The dish turns out to be rich, it is easy to cook it in the consistency that combines the first and second courses, if you slightly increase the amount of liquid. Potatoes are white and crumbly. Moreover, it is better to take small tubers and add them whole.

How to cook a rabbit with potatoes competently:

1. Fry the rabbit in the same way as in the basic recipe.
2. We cover with a "hat" of vegetables.
3. Fill with broth.
4. Simmer until half cooked - 1.5 hours.
5. Fill with sour cream sauce.
6. Place the raw potato tubers.
7. We continue to simmer over low heat until the potatoes are cooked - 40 minutes.

The dish will turn out to be even tastier if you supplement it with herbs, serve it with toasted toast from a loaf, or garlic croutons... You can dip the bread into the sauce and give yourself real pleasure!

With mushrooms

There is no need to remind how perfectly mushrooms are combined with any creamy sauces, including sour cream. Of course, you can add finely chopped champignons to the dish (it is better to do this at the stage of adding sour cream, because mushrooms are cooked very quickly).

But today, a country-style kitchen is in high esteem, when vegetables are cut very coarsely, and their natural taste is better felt.

Preparing a dish is simple:

1. The rabbit is fried in a hot skillet, 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 skillet.
4. When the rabbit meat has become soft, vegetables are laid to it.
5. The dish continues to simmer over low heat until vegetables and meat are cooked.

Add 100 ml of cream in 10 minutes, and the meat will literally melt in your mouth! If you add three to four wedges instead of cream processed cheese(you can take cottage cheese, like "Hochland"), then you will definitely be invited to the position of the leading chef of the city in order to learn the secret of cooking.

The food is transferred to a large plate, and it is eaten with croutons (large breadcrumbs) from white bread or cheese croutons.

Quick recipe with vegetables

You can cook a rabbit with vegetables twice as fast if you stew rabbit meat in white wine in advance. The wine has a sourness that softens the fibers, which makes the carcass softer much faster. You don't need to be wise: instead of broth, add a glass of table white wine diluted with water and stew the meat for an hour.

In an hour, we will check the rabbit for readiness: if it has become soft, you can add vegetables to it. Any root vegetables are suitable for dressing - potatoes, carrots, and eggplants, zucchini, cabbage and tomatoes go well with rabbit meat. For spicy lovers, you can put a hot red pepper, and if you want to soften the dish, pour in a little heavy cream (100 ml) 15 minutes before cooking.

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

The dish will turn out to be fragrant, dietary, especially if it is eaten without a side dish. Indulge in 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 of the best ingredients for meat is prunes. It gives a light sweetness, subtle smoky aftertaste, so it seems like the dish is being cooked over an open fire.

The version with prunes can hardly be called everyday, it is rather festive. But you should definitely pamper yourself with them at least once.

For cooking you will need:

• 100 grams 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 tablespoons

Fry the rabbit meat, lightly sauté the vegetables. In a deep duck or cauldron, lay meat, vegetables, prunes in layers. Pour everything with broth and simmer for 1, 5 hours until the meat is cooked. Add sour cream, a little tomato and cook for another 30 minutes. Serve the finished rabbit with prunes with brown rice, lentils, beans or boiled potatoes.

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

In sour cream-honey sauce

A rabbit stewed in sour cream and honey will help to diversify the diet, and at the same time surprise the guests. This is an amazingly delicate dish, where the sweetness of honey completely disappears into sour cream, adding spice to the sauce.

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

Serve sour cream-honey rabbit meat well with potato croquettes: for this, cutlets are molded from mashed potatoes and baked in the oven until golden brown.

On the one hand, the rabbit stewed in sour cream is very simple. But on the other hand, it claims the right to be called exquisite: after all, few people eat rabbit meat every day. Pamper yourself with new dishes, do not be afraid to experiment, and may your loved ones be fed and healthy.

Incredibly delicious! Rabbit stewed in sour cream goes to the table 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, 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 the proportion of 1 liter cold water per teaspoon of vinegar. The latter can be replaced lemon juice in the same volume. If there is a lot of meat and the marinade does not cover the carcass, cook it in more by 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. Taste qualities 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, since, due to their fragility, they can remain small fragments in the meat.

You will need:

• rabbit - weighing 2 kg;
• carrots and onions - 1 each large vegetable;
• 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 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 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 own juice 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. It is necessary that the potatoes are completely hidden under the sauce.
5. Close the lid, let it boil, reduce heat. Simmer for 30 minutes.