How I stew rabbit in sour cream and tomatoes for a homemade feast. My family dish

Tender, aromatic meat in a delicious sauce will appeal not only to family members, but also to dear guests. Let's look at the most popular recipes for cooking rabbit in sour cream in the home kitchen. Each of them has its own uniqueness, taste, texture, aroma. The meat is baked in the oven, stewed in a slow cooker, and fried in a frying pan. It goes wonderfully with garlic, pepper, and your favorite seasonings.

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If the product is pre-marinated in red wine, honey, soy or tomato sauce, it will have a special flavor. Some chefs sear the meat before braising to give it a substantial appearance. Parsley, dill, and basil serve as an exquisite decoration for any dish before serving. So, let's look at the chef's cookbook and choose the appropriate option.

See the recipe for stewed cabbage with potatoes!

How to stew a rabbit in red wine

Rabbit meat becomes especially tender and piquant if cooked with the addition of red wine. This recipe does not require hard-to-find ingredients or a lot of time, and therefore every housewife can implement it.

You will need the following products:

rabbit meat - one carcass;
50 g butter;
spoon of flour;
three glasses of grape drink;
onion head;
spices and salt to taste.

Stewing a rabbit using this recipe is easy. Rinse and dry the carcass, cut into pieces. Place them in a deep bowl, rub with seasonings and salt, add onion cut into half rings and add two glasses of wine. To achieve a delicate and noble taste, marinate the meat for at least 24 hours.

The sauce is prepared first: the flour is fried in a saucepan with butter and poured with a glass of grape drink. Rabbit meat is added to the resulting mass. Simmering time is 1.5-2 hours on low heat.

Rabbit meat is a real decoration for any table. Dishes made from it will give you culinary pleasure and will not bring you extra pounds.

Perhaps much less often, modern Russians include rabbit meat in their diet. And in vain, since rabbit meat is one of the most valuable meat products. It is valued for its pleasant taste and easy digestibility. Rabbit meat is dietary and therefore can be included in the menu of both adults and children. Sour cream would be a great 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:

A mixture of meat juice and fermented milk product creates a delicious, aromatic sauce. Sour cream can be added to the dish directly during preparation, or the product can be pre-marinated in it. Adding all kinds of seasonings, different cooking methods, and original presentation options are the main factors that make the treat truly unique. Recipes for rabbit 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, you can choose your favorite one, and after practicing for some time, you can supplement it with your own ideas.

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

Rabbit in sour cream - product preparation

Young rabbit meat requires virtually no preparation. But adult rabbit meat can be harsh and have a specific smell. To make the meat fibers more tender and remove extraneous odors, it is pre-soaked for several hours, usually three to four is enough. For the marinade, you need to dilute water with vinegar in the following ratio: for 1 liter of water - 1 small spoon of vinegar (9%) or lemon juice. It is necessary that the liquid covers the carcass completely, so if there is not enough marinade, you will need to make a new portion. Sometimes the meat is soaked in milk, for greater tenderness, or wine, for piquancy.

To divide a whole rabbit into parts, experienced chefs recommend first cutting the carcass in half along the outermost lumbar vertebra, and then cutting these halves into portioned pieces. Although the rabbit’s bones are hard, they are fragile, so you need to try not to crush them, but to cut them with one blow to avoid small fragments.

Rabbit in sour cream - the best recipes

Carcass selection and preparation

To ensure that the preparation of rabbit stewed in sour cream goes smoothly, and the taste of the dish delights with many pleasant facets, carefully choose the carcass. It must be bled and have “proof” that this is rabbit meat. Usually a paw or tail is left as it.
Ideally, the meat will be soft pink in color with slight streaks of fat. This distinguishes the young rabbit, which after cooking will be soft and juicy. If the meat in front of you is of a rich color, it means that the animal was old and should be marinated well before cooking. Otherwise the fibers will be stiff.

Marinating the carcass

A mixture of water and vinegar is used as a marinade for rabbit stewed in cream and sour cream. Take them in the proportion of 1 liter of cold water to a teaspoon of vinegar. The latter can be replaced with lemon juice in the same volume. If there is a lot of meat and the marinade does not cover the carcass, cook it in larger quantities, doubling all ingredients. This mixture will not only soften the fibers, but also eliminate the specific odor that old rabbit meat has. Soak the carcass in it for 3-4 hours.

Young meat does not need to be marinated. But if you want to give it a special flavor, use:

milk - to make the carcass or legs of a rabbit stewed in sour cream more tender;
white wine - to add a spicy note.

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

Step-by-step preparation of stewed rabbit in sour cream with cinnamon, recipe with photo:

1. First, wash the rabbit and dry it with a paper towel. Skim off excess fat and chop into portions. I already had it divided into parts. The size of the pieces can be any at your discretion. It is not recommended to use an ax when cutting a carcass; it is necessary to cut the carcass into pieces with scissors or a knife along the joint to preserve the integrity of the bones.

To make the result of the finished dish pleasing, choose a carcass that is bled, and be sure to have “proof” that this is rabbit meat: usually they leave a paw or tail. Ideal meat is soft pink in color with slight streaks of fat. This distinguishes a young rabbit. If the meat is of a rich color, it means the animal is old and must be marinated well before cooking, otherwise the fibers will be tough. Soak it in a vinegar solution (1 liter of water per 1 teaspoon of vinegar) or replace the vinegar with citrus juice in the same volume, for example, lemon. In addition, the meat of an old animal may have a pungent odor that not everyone likes. If you get the carcass of a very young rabbit, you can soak it and keep it in regular drinking water so that it remains fragrant.

Place the frying pan on the stove, pour in vegetable oil and heat well. Instead of butter, you can use the internal fat of the animal, which has been extracted. To do this, put it in a frying pan and heat it, then remove it and throw it away.

When the frying pan with oil or fat is well heated, add the rabbit pieces. They should be placed in one layer, and not piled up like a mountain, otherwise the meat will begin to stew rather than fry and will release a lot of juice, which will make it dry.

Set the stove to high heat and fry the rabbit pieces on all sides until golden brown. Do not season with salt at this stage. It will help release juice from the meat, which will also dry out the dish.

2. When the meat is golden, pour sour cream into the pan. The percentage of fat content is not important, it only affects the calorie content of the dish. Industrial sour cream adds a slight sourness. If it doesn’t suit your taste, use country sour cream or cream 15-20%. I also recommend trying to stew meat in milk, it will soften the fibers well and the meat will become tender. Beer, soy sauce, and, of course, white wines and cognac are also often added to the rabbit. Alcohol gives the dish a pleasant nutty hue and a delicious aroma.

When stewing rabbit, you can supplement the dish with vegetables, aromatic herbs, berries and mushrooms. Meat goes especially well with apples, such as Antonovka. The fruits will add a more pleasant aroma and piquancy.

3. Season the food with ground cinnamon, salt and ground black pepper. If you wish, you can add any other spices and spices to your taste. Rabbit meat goes well with most spices, taking on their taste and acquiring piquancy.

4. Mix everything well and bring to a boil. Cover the pan with a lid, turn the heat to low and simmer the rabbit in sour cream and cinnamon for 1.5 hours. Although you can prepare the dish in any way convenient for you. The dish will take longer to cook in a slow cooker than on the stove. Rabbit meat will be as tasty as possible if you cook it in the oven at 180 degrees for 1.5 hours. It turns out that rabbit meat is stewed in tender and dietary sour cream. This main course is not only rich in flavors, but also beautiful to serve.

Classic recipe step by step

Now we’ll 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). The bones should be cut with one blow, as due to their fragility they can remain in 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

Soak the pieces, rub them with garlic, sprinkle with pepper and marinate for an hour.
Add salt and fry in a hot frying pan until crusty.
Remove the meat from the pan, reduce the gas. Place coarsely grated carrots and coarsely chopped onions there and fry.
Prepare a deep cauldron, place meat on the bottom and vegetables on top. Pour sour cream into the dish (if the mixture is thick, dilute it with water). Add a little salt.
Place the cauldron on the fire and let it boil. Cover with a lid and turn the heat to low. How long does it take to stew in a saucepan? Simmer the young hare for 40 minutes until the meat is soft, if the carcass is tough.

Classic recipe

Now we’ll 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 divide into pieces of the required size. The bones should be cut with one blow, as due to their fragility they can remain in 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

Soak the pieces, rub them with garlic, sprinkle with pepper and marinate for an hour.
Add salt and fry in a hot frying pan until crusty.
Remove the meat from the pan, reduce the gas. Place coarsely grated carrots and coarsely chopped onions there and fry.
Prepare a deep cauldron, place meat on the bottom and vegetables on top. Pour sour cream into the dish (if the mixture is thick, dilute it with water). Add a little salt.
Place the cauldron on the fire and let it boil. Cover with a lid and turn the heat to low. Simmer the young rabbit for 40 minutes until the meat is soft, if the carcass is tough.

With prunes

To prepare rabbit stewed in sour cream and 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, herbs de Provence, black pepper, salt.

Preparation

Chop the garlic, add 2 tablespoons of vegetable oil and herbs. Brush the mixture onto pieces of meat and marinate for 4 hours.
Wash and cut the prunes, pour boiling water to swell.
In a deep cauldron, fry the carrots and onions, add the dried prunes, and remove the mixture from the cauldron with a slotted spoon.
Add salt to the rabbit, place it in a cauldron, and fry.
Add vegetables and prunes. Dilute sour cream with milk or water and add to meat. Simmer for 1 hour over low heat.

With mushrooms

For 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

Crush the garlic cloves and fry in oil. You will not need the garlic itself (we will throw it away), but aromatic oil in which to immediately fry the pieces of meat.
Place them in a cauldron. Fry the coarsely chopped onion in the remaining oil and add to the meat. Sprinkle with salt and pepper and simmer the rabbit in its own juices for 1 hour.
Coarsely chop and quickly fry the mushrooms.
Place the rabbit in a heat-proof dish, place the mushrooms on top, pour in sour cream mixed with milk or meat broth. Cover with foil or a lid and bake for an hour in the oven at 180°C.

With potato

To prepare rabbit stewed in sour cream with potatoes, take:

rabbit - 2 kg;
full-fat sour cream - 200 ml;
large potatoes - 4 pcs.;
large onion - 1 pc.;
Italian herbs, salt.

Preparation

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

Rabbit meat is not only tasty, but also extremely healthy. One of the most famous and simple recipes for cooking rabbit meat is stewed rabbit in sour cream. However, even this recipe has many variations. In this article, we have made a selection of recipes on how to cook rabbit in sour cream - from the simplest to the unexpected and original recipe.

Other recipes for rabbit in sour cream at home

With prunes

To prepare rabbit stewed in sour cream and 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, herbs de Provence, black pepper, salt.

Preparation

Chop the garlic, add 2 tablespoons of vegetable oil and herbs. Brush the mixture onto the pieces of meat and marinate for 4 hours.
Wash and cut the prunes, pour boiling water to swell.
In a deep cauldron, fry the carrots and onions, add the dried prunes, and remove the mixture from the cauldron with a slotted spoon.
Add salt to the rabbit, place it in a cauldron, and fry.
Add vegetables and prunes. Dilute sour cream with milk or water, add to meat as needed. Leave to simmer for 1 hour over low heat.

With mushrooms

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

Preparation

Crush the garlic cloves and fry in oil. You will not need the garlic itself (we will throw it away), but aromatic oil in which to immediately fry the pieces of meat.
Place them in a cauldron. Fry the coarsely chopped onion in the remaining oil and add to the meat. Sprinkle with salt and pepper and simmer the rabbit in its own juices for 1 hour.
Coarsely chop and quickly fry the mushrooms.
Place the rabbit in a heat-proof dish, place the mushrooms on top, pour in sour cream mixed with milk or meat broth. Cover with foil or a lid and bake for an hour in the oven at 180°C.

With potato

To prepare rabbit stewed in sour cream with potatoes, take:

Preparation

Chop coarsely and fry the onion. Transfer to a cauldron.
Salt and pepper the rabbit pieces and fry them in the same frying pan.
Peel and coarsely chop the potatoes.
Place the meat and potatoes in a cauldron on top of the onions. Add herbs, salt. Dilute sour cream with water, pour the contents of the cauldron. The potatoes need to be completely hidden under the sauce.
Close the lid, let it boil, reduce the 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 everyone in your household, so quickly sit down at the table. It's time to try!

Rabbit meat is considered a dietary product due to its low fat content 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 stewed in sour cream - recipe

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

Peel the carrots and onions. The method of chopping vegetables for stewing rabbit is classic - carrots are grated, onions are cut into cubes.

Unlike other types of meat, 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 boiling. Place the rabbit pieces in a hot frying pan with vegetable oil.

Fry it until golden brown.

Place the fried rabbit in the saucepan or stewpan in which you will simmer it. Fry carrots and onions in vegetable oil until golden brown.

Place the fried vegetables in the pan with the rabbit.

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

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

Rabbit in sour cream: a classic recipe

Before preparing the 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 begin the most interesting part - culinary processing.

Ingredients:

2 kg of rabbit meat;
one carrot;
one onion;
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 rabbit in sour cream:

Dietary meat with cognac, sour cream and walnuts

To obtain the unusual taste of rabbit meat, craftsmen use various components. Consider the best recipe from the chef's cookbook.

The dish consists of a set of products:

rabbit carcass;
large juicy onion;
Champignon;
olive oil;
tomatoes;
fatty thick sour cream;
flour;
cognac;
walnut kernels;
salt;
pepper;
cilantro;
saffron;
garlic.

Rabbit meat is chopped into pieces. Fry in olive oil. Place in a fireproof container. Add water and cook on the stove until soft texture.

At this time, prepare the sauce in a frying pan. First, the champignons are fried. Then add finely chopped onion. Sprinkle with flour, seasonings, add saffron and pour in cognac. Season with sour cream. Simmer for 15 minutes. The finished rabbit is served with nuts mixed with garlic.

We got acquainted with the simplest recipes for cooking rabbit in sour cream in the home kitchen. The set of ingredients is selected to taste. Vegetables give the dish a rich appearance. Wine and cognac are used for marinade. Spices and dry seasonings are added to the sauce. When serving, the dish is decorated with parsley or green basil leaves. The delicacy is prepared both for the festive table and on weekdays.

Rabbit in sour cream with mushrooms in a frying pan

Stewed rabbit meat with mushrooms in sour cream is a rather delicious dish that every member of your family will like. In order to prepare such an unusual dish, it will take only 90 minutes, but in order to obtain the most tender meat, it must first be marinated. But you can cook without pre-marinating.

Ingredients:

one rabbit carcass;
one glass of whole milk;
0.25 liters of fat sour cream;
one leek stalk, 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 black peppercorns;
2 bay leaves;
a glass of white wine;
2 large carrots;
sunflower oil - for frying meat and vegetables;
2 bouillon cubes.

Preparation time: marinating – 10 hours, cooking itself – 90 minutes.

Calorie content is 181 Kcal.

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

If you have a “magic” saucepan in your hands

An interesting recipe for rabbit in sour cream with champignons will appeal to those who have a slow cooker.

Ingredients for the dish:

carcass of a young rabbit;
large carrot;
white onions;
champignons or wild mushrooms;
butter;
flour for sauce;
sour cream (homemade);
garlic;
vegetable fat;
salt;
crushed black pepper;
dry seasoning “Herbs de Provence”;
parsley;
green basil.

Let's take a step-by-step look at the cooking process. First of all, prepare the meat. The carcass is chopped into pieces. Wash thoroughly. Wipe with paper towels.

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Pre-soaked wild mushrooms are cooked in the classic way. The broth is saved. The champignons are washed under the tap. Dry on a work surface. All mushrooms are chopped into pieces.

The carrots are chopped with a coarse grater. Onions are cut into half rings.

Place a piece of butter in a frying pan. Pour in vegetable fat. Lay out the rabbit meat. Fry until a golden crust appears. Place in a deep bowl. And the mushrooms are fried in a frying pan until half cooked.

Pour vegetable oil into the multicooker bowl. Start the “Frying” program. Add onions. Sauté until soft texture. Add carrots. When the vegetables change color, crush them with flour.

Pieces of rabbit meat with mushrooms are carefully placed on top. Pour in broth. Salted. Pepper to taste. Close and cook in the “Stew” mode for 40 minutes.

The liquid should completely cover the food.

In a bowl mix sour cream with flour. Sprinkle with Herbes de Provence seasoning. Place into the multicooker bowl. Start the “Extinguishing” program by setting the timer for 20 minutes. Sprinkle the finished rabbit with finely chopped parsley. When serving, the dish is decorated with green basil leaves. Italian spaghetti is suitable as a side dish.

Rabbit in sour cream with vegetables, cooked in the oven

Rabbit meat is a universal 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 look at one of these recipes.

Ingredients:

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

Cooking time – 110 min.

Calorie content is 154 Kcal.

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

An ancient approach to business

Let's consider another recipe for cooking rabbit in sour cream, but on the stove.

Products you will need:

meat;
butter;
bouillon;
liquid sour cream;
white onions;
salt;
pepper;
flour;
granulated sugar;
Bay leaf;
a mixture of aromatic peppers;
parsley, dill.

The rabbit is cut into pieces. Soak for several hours. Rinse under the tap. Place in a colander. Dry slightly.

Heat the butter in a thick-walled saucepan. Place the meat and fry until golden brown, stirring continuously. Add chopped onion and sprinkle with flour. Simmer for 3 minutes. Pour in broth. Salt, pepper, cover with a lid. Bring to a boil and then reduce heat. Simmer on the stove for about 2 hours.

Check readiness with a knife. The blade should go through the meat easily.

While the rabbit meat is boiling, combine sour cream, broth, parsley or dill, and laurel in a separate pan. 15 minutes before the end of the process, the meat is poured with sauce. Add a little sugar and seasoning. Cook over low heat with a lid. Serve to the table on a wide flat plate. Crispy rice is used as a side dish.

Rabbit in sour cream with potatoes: 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;
Ground black pepper and salt are added to taste.

Cooking time – 70 minutes.

Calorie content is 144 Kcal.

This recipe for cooking rabbit meat is suitable for any multicooker that has a wonderful “stew” mode in its programs.

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

Place the prepared rabbit meat on the bottom of the multicooker without closing the lid.
Set the frying mode for 10 minutes, stirring the meat occasionally, fry it until golden brown. If you don’t have enough fat from the meat, you can add sunflower oil to prevent it from burning.
While the meat is fried, you can do the vegetables. Chop the onions into as small pieces as possible, cut the potatoes into cubes or diamonds, and simply grate the carrots.
Then you need to prepare sour cream sauce. To do this, mix sour cream with a glass of water, add salt and pepper.
At the 8th minute of frying the meat, you need to put chopped onions and grated carrots into the multicooker.
As soon as the “frying” program is turned off, you need to add potatoes to the meat and vegetables and pour all the ingredients with the previously prepared sour cream sauce.
Set the multicooker to “quenching” mode for 60 minutes, provided that the multicooker has a power of 860 W. If the multicooker has less power, then the rabbit stewing time must be increased from 30 to 60 minutes, depending on the power.
After the multicooker beeps, the dish is ready. You can garnish with some fresh herbs, such as lettuce and a couple of cherry tomato slices. Bon appetit!

Rabbit in sour cream and white wine

What do you need to cook tender rabbit with sour cream? For this recipe you need the following ingredients:

rabbit carcass;

400 ml sour cream;

a glass of dry white wine;

two onions;

three cloves of garlic;

one lemon;

a sprig of fresh rosemary;

favorite dried herbs;

salt and ground black pepper;

vegetable oil.

Dried basil, thyme, and oregano are excellent seasonings. Fresh rosemary can be replaced with bay leaves.

Cooking Tips

Rabbit meat should always be marinated, this makes the meat much tastier, richer and softer. Without marinating, it will always be a little tougher and not as flavorful as we would like.

Marination can be different:

Wine vinegar plus spices. Vinegar is diluted with water 1:1 and spices are added. The downside is that the real meaty flavor is lost. Before cooking, the meat must be washed.
The most wonderful marinade is white wine. After it, the meat turns out aromatic, tender and does not lose its beneficial properties.
Whey also softens rabbit meat well and removes unpleasant odors.

Cooking rabbit should always be done with the addition of various spices: ground black pepper, onions, salt and garlic.

All rabbit dishes are not difficult to prepare, but their taste and aroma are simply unique. Rabbit in sour cream can be served both in everyday life, in order to surprise relatives, and on holidays. Cook with pleasure and delight yourself and your loved ones!

The next video contains another recipe for rabbit stewed in sour cream.

Rabbit meat is tasty, dietary, and quite easy to make. Rabbit stewed in sour cream, a classic rabbit dish that simply cannot be tasteless! And a few new ingredients and 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 causes admiration?

Rabbit meat is a real champion in nutritional value. Nutritionists highly value it for its large amount of amino acids, iron, phosphorus, cobalt and other “benefits” for the body. For children, the elderly and simply connoisseurs of healthy eating, rabbit is an irreplaceable part of the diet: the meat is low in calories 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 the classic recipe we need:

rabbit carcass – 1.5 – 2 kg;
large carrots;
one medium-sized 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 older, it is better to get rid of the slight specific aroma in advance by marinating pieces of meat for 2-3 hours in a weak bite solution (2 tablespoons of bite 9% per 1 liter of water). Rub the marinated pieces with spices and garlic (if your family loves it), and then fry in a hot frying pan until golden brown. Fry an onion, cut into half rings, and carrots, grated on a coarse grater. Place the rabbit and fried vegetables in a thick-bottomed saucepan and fill everything with broth.

The most difficult thing in cooking is maintaining the simmering time. It takes at least an hour, and sometimes more if the individual was an adult.

Now you need to wait until the broth begins to boil: as soon as characteristic bubbles appear on the surface, immediately reduce the heat to the very minimum. Simmer over low heat until the meat is cooked - this takes one and a half to two hours. It’s easy to check if a rabbit is ready: the meat should come away from the bones. As soon as you see that the rabbit has 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 chefs advise cutting it correctly: first, it is important to cut the carcass into two parts, from the outermost lumbar vertebra, and only then cut them into portions. At the same time, it is important to cut with one blow, so small fragments will not accidentally fall into the dish.

Recipe 3: Rabbit in sour cream with prunes

This delicious rabbit is more suitable for the holiday table. The unusual gravy envelops it in a delicate veil. Prunes added to the dish give it piquancy, subtle aroma and slight sourness, softened by the creamy taste of sour cream.

Ingredients. rabbit - 2-2.5 kg, 4 cloves of garlic, prunes - 1 handful (about ½ - 2/3 cup), 500 ml sour cream (15-20%), 2 large onions, 1 large carrot, vegetable oil, salt, spices ( any to taste - for game, French herbs, rosemary).

Mix chopped garlic, two tablespoons of oil, spices, salt and spread on prepared pieces of meat. Leave to marinate for three to four hours. During this time, the pieces will need to be mixed several times.

Cut the prunes into quarters and steam - i.e. pour boiling water over it and leave to swell and soften.

In a cauldron, fry onion half rings and grated carrots, add prunes and keep everything together on the fire for a while. Then transfer to another bowl for a while, and fry the rabbit pieces in this oil (no need to wash off the marinade, fry directly with it) until almost all the liquid has boiled away.

Place the vegetables and prunes back into the cauldron with the meat, stir and pour in sour cream. You can first add a little milk (1/3 cup) to it so that the sour cream does not curdle. Add salt and pepper if necessary, and simmer until the meat is tender, about an hour. The dish is cooked over low heat with the lid closed. Sometimes it is necessary to look into the cauldron to stir the contents, lifting the vegetables from the bottom so as not to burn. The carrots, especially if they have been finely grated, have time to boil during this time and give the sauce the desired thickness.

— Rabbit meat has greater nutritional value if the carcass has a large amount of muscle tissue. If the fibers contain minor layers of fat, it means the animal has been well fed and its meat will be more tender.

— When buying fresh chilled rabbit, you need to know that its meat should be drained of blood, white, slightly pinkish in color, with a dense structure, and not have an unpleasant odor. It is believed that the younger the rabbit, the thinner its bones. An older individual has dark pink meat.

— The carcass should be sold with an ear or tail; hair and claws should be left on the foot so that these signs can be used to make sure that it is a rabbit.

For the classic recipe we need:

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

The most difficult thing in cooking is maintaining the simmering time. It takes at least an hour, and sometimes more if the individual was an adult.

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

Cooking in the oven

Rabbit meat is considered ideal from an environmental point of view. Why? But because only it, in principle, is not capable of absorbing harmful chemicals, accumulating pesticides and even nuclear decay products. It is very tasty, and is superior in tenderness to almost all types of meat. True, it will take a long time to bake: baking in the oven takes about 2-3 hours.

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

The housewife will not have any difficulties if she uses the classic rabbit recipe as a base. We cook the meat, fry the vegetables, put everything in layers on one duckling pan, greased with oil. Pour sour cream sauce over everything, put in a preheated oven at 170 degrees, simmer for 2 hours. Serve with white fluffy rice and fresh parsley.

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

Rabbit in sour cream - food preparation

Everyone remembers the popular expression that rabbits are not only valuable fur, but also two to four kilograms of delicious dietary meat. And this is the honest truth. Rabbit meat has high biological and nutritional value: it contains essential amino acids, iron, cobalt, phosphorus, and many vitamins. Moreover, their quantity exceeds the content in other types of meat. Rabbit meat is widely used in medical nutrition; it is useful for people of all ages, especially children, the elderly and those on a diet, because This meat is low in calories, containing only 150 kcal per 100 g. It is also valuable that rabbit meat does not accumulate pesticides, herbicides and nuclear decay products, which means it is environmentally friendly.

Rabbit meat is recognized as a dietary and gourmet meat not only in Russian, but also in other national cuisines of the world. Rabbit dishes are especially popular in Mediterranean countries. It is fried, stuffed, baked, stewed in wine, cream, sour cream. Rabbit cooked in sour cream is the most beloved and one of the most common dishes, which can be briefly described - tasty, fast, healthy. Rabbit meat is simply stewed in sour cream, or mushrooms, apples, nuts, prunes, garlic, rosemary, and white wine are added.

Rabbit in sour cream in a slow cooker

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

Place meat on the bottom of the multicooker and fried vegetables on top. Mix sour cream with broth, add a little flour as a thickener. We put it on the “meat” mode and simmer until the signal about the end of work. Typically, the cooking time in such a multicooker is 60-90 minutes, while in a regular one it can increase to 120. Checking the readiness is very simple: the meat should be soft and pull away from the bones. If the dish is ready, serve it with mashed potatoes or small noodles.

Rabbit in sour cream goes perfectly with rosemary - they are simply made for each other. But remember that the spice is quite unusual and may not appeal to children. So only put it in if your household is used to it.

Rabbit in sour cream recipes with photos

In cooking, rabbit meat occupies one of the first places. Meat can be subjected to any heat treatment, and its beneficial qualities remain virtually unchanged.

Rabbit meat goes well with vegetables, other types of meat, rice, mushrooms, nuts, fruits such as apples and mangoes. You can add juniper or fennel as spices. You can serve it with mustard, sour cream or tomato sauces. As for alcoholic drinks, it is ideal for rabbits.

Recipe for rabbit stewed in sour cream with photo

Cooking tender rabbit with sour cream and mustard sauce is not very troublesome. The result will exceed all your expectations. The rabbit is cooked in sour cream in the oven. But if you wish, you can use a cauldron or a cauldron. There will be no difference in taste. Just pre-soak the carcass for half an hour in water mixed with half the fruit.

Cooking steps:

You can use any side dish, but fresh vegetables are best. And, of course, wine.

Rabbit in sour cream recipe with curry and broth

The proposed dish is not only tasty. But it is also an excellent diet for those who want to lose weight due to low calorie content.

The dish according to the proposed recipe is prepared in a frying pan. But if you don’t have the desire or time to mess around, you can experiment and stew the rabbit in sour cream in a slow cooker.

The rabbit prepared according to the recipe below turns out tender and soft.

To prepare rabbit stewed in sour cream, you should follow a number of steps:

Rabbit in sour cream with potatoes and vegetables

The proposed dish is suitable not only for a family dinner, but also for guests. It is preferable to take fillet, but the dish from the carcass will be just as excellent. Rabbit in sour cream sauce will be especially piquant if you add a variety of spices to the dish, such as oregano and cumin.

Cooking process:

Place the finished dish on plates and serve.

“Wine” rabbit stewed in sour cream

But in sour cream and wine? We invite you to try another delicious recipe for preparing rabbit meat. Thyme will help reveal the aroma and taste.

Cooking steps:

If you don't have pink pepper, you can replace it with a freshly ground 4-pepper mixture.

Experiment, and rabbit stewed in sour cream will become a frequent guest on your holiday and everyday table.

Recipe in a cauldron step by step

It is the cauldron that many venerable chefs recommend using for stewing sour cream rabbit. The thick bottom perfectly holds the temperature, and the meat turns out not so much stewed as baked, especially if you don’t add too much sour cream sauce to it. 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?

Marinate the rabbit meat.
We heat up the cauldron.
Add vegetable oil (about 100 ml).
Heat the oil until a characteristic “smoke” appears from it.
In a very heated cauldron, fry the meat until crusty.
Add spices to it.
Place onion half rings and carrots cut into circles on top.
Fry everything together for a few minutes.
Fill with broth so that it covers the rabbit and vegetables by 1-1.5 cm.
Let the broth boil.
Cover the cauldron with a lid (you can simply put a plate that fits the size of the cauldron).
Simmer the rabbit for 1.5 hours.
Fill with sour cream (or cream).
Cook for another 20 minutes on the lowest heat.

This rabbit goes perfectly with rice, grilled vegetables, and country-style potatoes. You can decorate the dish with basil sprigs and eat it with some young wine.

Delicious recipes for cooking rabbit in sour cream with photos

Since rabbit is a dietary meat with low calorie content, cooking rabbit in sour cream will not greatly affect the calorie content of the dish. The rabbit can be cooked in a slow cooker, in the oven, or in a frying pan with a thick bottom under a lid. It is best to braise rabbit meat because fried or boiled rabbit is a bit tough and will separate from the fibers.

Stewed rabbit in sour cream in a frying pan

To prepare rabbit stewed in sour cream, the meat of 1 rabbit must be cut into portions and marinated. To do this, you need to dilute a teaspoon of freshly squeezed lemon juice in a liter of water and pour this marinade over portioned pieces of rabbit. You can use dry white or red wine as a marinade; a rabbit marinated in this way will turn out tender and very tasty, with a piquant taste. After 3 - 4 hours, remove the rabbit from the marinade.

Blot the portioned pieces with a paper towel to remove the marinade, then rub them with a mixture of salt, red hot pepper and finely crushed garlic - 3 pieces and leave for another half hour. Preheat a frying pan with vegetable oil: corn or olive. On it you need to fry pieces of rabbit meat until golden brown over medium heat. Transfer the meat to a thick-bottomed frying pan or cauldron.

Cut 1 large onion into half rings, 1 large carrot into strips, first fry the onion and when it loses color and becomes slightly transparent, add the carrots to the pan. Fry the vegetables together for 3 minutes, then place them on top of the rabbit. Pour sour cream over everything; if the rabbit is not completely covered, add water. Add salt and simmer over low heat until the meat is soft, about 45 minutes.

How to stew rabbit legs with mushrooms

In order to prepare stewed rabbit legs, you need to take 2 rabbit limbs, this is about 0.5 kilograms, and marinate them in the marinade. Prepare the marinade from 1 liter of water and 1 teaspoon of vinegar, marinate for 3 hours. Then fry the legs in a preheated frying pan until golden brown.

Then add garlic to the pan one by one, after a minute, add diced onion. After about five minutes, add porcini mushrooms, cut into small cubes, and bell pepper. Simmer lightly, then add finely chopped tomatoes, from which the skins have first been removed. Along with the tomatoes, add olives, chili peppers and a sprig of parsley and rosemary. Stew the rabbit legs and all the vegetables in olive oil under a closed lid for five minutes. Then add 50 grams of dry white wine. And after the wine has evaporated, pour one glass of water over everything and simmer until done.

Baked in the oven with sour cream and vegetables

To prepare the dish you will need the following ingredients:

Rabbit
150 grams of sour cream
5 cloves garlic
2 onions
2 carrots
2 tablespoons olive oil

You can add any spices to taste, as well as other vegetables if desired.

Pre-cut rabbit into portions, rub with a mixture of sour cream, spices and olive oil, put in the refrigerator for 3 hours so that the meat is well marinated. Peel, wash and cut the vegetables into large slices; you can take any vegetables at your discretion, but onions and carrots must be present; you can add to them: potatoes, celery, artichokes.

Place each piece of marinated rabbit separately on foil and top with chopped vegetables, pre-salted and sprinkled with spices to your taste. Wrap the portion of rabbit with vegetables formed in this way so that the foil completely covers everything and there are no holes at the bottom. Since this is necessary in order to preserve the juice that will flow out of the rabbit during cooking.

The oven must be preheated to 180 degrees and place a baking sheet with the rabbit and vegetables in foil in it. Baking time at this temperature is 30 – 40 minutes.

Recipe with potatoes

To cook rabbit with potatoes, you need to prepare the following products:

rabbit – 1 piece,
potatoes – 1kg,
onions – 2 large pieces,
sour cream – 0.5 liters,
vegetable oil 150 grams,
parsley, marjoram, mint, salt, pepper, water and bay leaf.

Using these products you can cook a rabbit in the oven. The meat of a young rabbit does not need to be marinated, but if you have any doubts about the age of the rabbit, it is still better to marinate the meat in water and vinegar.

Having cut the rabbit in portions, marinate it, after 2 hours, fry the rabbit pieces in a preheated frying pan over very high heat until golden brown and crispy. After removing the rabbit, place it in a baking dish, fry the onion, cut into half rings, in the same frying pan and pour it over the rabbit. Then fry the potatoes, coarsely cut into rings, over high heat until golden brown and transfer them to the rabbit in a baking dish.

Finely chop the greens, combine with salt and pepper and put it all in sour cream, mix the sour cream and spices well, pour the mixture over the rabbit and vegetables. If the dish is not completely covered with dressing, you need to add a little water, just enough so that everything is completely covered. Cover the pan with foil and place in a preheated oven for 40 minutes. When the rabbit is almost ready a few minutes before the end, you need to remove the foil and lightly brown the rabbit in the oven. If you want, you can cover everything with grated cheese and bake in the oven.

How to cook with prunes and spices

To prepare aromatic rabbit meat with prunes, you need to take a pre-cut rabbit and marinate it in lemon juice, rub lemon juice on top. Having placed the pieces of rabbit in a bowl periodically with the secreted juice, after an hour, coat the rabbit with the following mixture of spices and vegetable oil.

For a mixture of spices and vegetable oil you need: finely crushed garlic - 3 cloves, finely chopped 2 sprigs of rosemary, ground cardamom - 1 coffee spoon, ground ginger - 1 coffee spoon and mix all this well with olive oil - 2 tablespoons. Having coated the rabbit well with this peculiar marinade, place the dish with it in the refrigerator for 2-3 hours, periodically rubbing it with the escaping juice.

In a heated frying pan or cauldron, fry onions cut into half rings - 2 pcs., grated carrots on a coarse grater - 2 medium root vegetables. Place the fried vegetables in a container with steamed and cut prunes - 80 grams without pits. Mix everything well.

Fry the rabbit over high heat and put it in a frying pan, mix it with fried vegetables and prunes, pour in sour cream and simmer over low heat, stirring occasionally under a closed lid until fully cooked.

Rabbit fricassee in sour cream

Necessary products for cooking rabbit in sour cream and milk mixture:

rabbit 3 kg
vegetable oil for frying as needed
homemade sour cream 300 gr
milk 150 gr
flour for frying
garlic 6 cloves
bay leaf 1 piece
water as needed to cover the roasted rabbit.

Preparing rabbit fricassee will not cause much trouble, and the dish will turn out incredibly tasty, juicy and everyone will like it. You can serve it with any side dish: buckwheat, rice, mashed potatoes, stewed or fresh vegetables. The rabbit must first be cut into pieces of about 100 grams each, then washed well.

Rub the portioned pieces with salt and pepper and set aside to marinate lightly. After half an hour, roll each piece in flour and fry over high heat in a frying pan. After transferring the fried rabbit to a saucepan, add finely crushed garlic to it and fill it with water to completely cover the contents. Cover the saucepan tightly with a lid and simmer the rabbit over low heat for about two hours. When the water has boiled away almost completely, pour the mixture of sour cream and milk over the rabbit. And simmer for about 25 minutes, then add the bay leaf and after 5 minutes turn off the heat. Before serving, sprinkle with finely chopped herbs. As you can see, the dish is prepared very simply, but the taste of the rabbit stewed in a delicate milk mixture is inimitable.

Stewed in sour cream with potatoes

Rabbit meat with potatoes is a wonderful tandem that lovers of hearty food have long appreciated. The dish turns out rich, it is easy to prepare it in the consistency that combines the first and second course, if you slightly increase the amount of liquid. Potatoes that are white and crumbly are suitable. Moreover, it is better to take small tubers and add them whole.

How to cook rabbit with potatoes correctly:

Fry the rabbit in the same way as in the basic recipe.
Cover with a “cap” of vegetables.
Fill with broth.
Simmer until half cooked – 1.5 hours.
Pour in sour cream sauce.
Place raw potato tubers.
Continue to simmer over low heat until the potatoes are ready - 40 minutes.

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

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 slices as for soup or stew. Grind the carrots on a fine grater. The onion is cut into small cubes. Finely chop the garlic. Pour some vegetable oil into the frying pan. Add garlic and rabbit pieces. Fry the rabbit with garlic until golden brown.

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

Add spices, bay leaf, salt. Fill everything with water. Cover the pan with a lid. Simmer the rabbit for 20-30 minutes. Next add the potatoes. While the potatoes are cooking, wash and finely chop the champignons. 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. Potatoes with meat turn out very tasty.

With mushrooms

There is no need to remind you how wonderfully mushrooms go with any creamy sauce, including sour cream. Of course, you can add finely chopped champignons to the dish (it’s better to do this at the stage of adding sour cream, because mushrooms cook very quickly).

But today, cuisine with a rustic style is in high esteem, when vegetables are cut very large, and their natural taste is better felt.

Preparing the dish is simple:

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

In 10 minutes, add 100 ml of cream, and the meat will literally melt in your mouth! If instead of cream you add three or four slices of processed cheese (you can use curd cheese, like Hochland), then you will definitely be invited to the position of the city's leading chef to learn the secret of cooking.

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

Recipe for rabbit in sour cream with mushrooms

Ingredients

1 kg rabbit meat with bone,
50 g dried porcini mushrooms,
200 g sour cream,
50 g fat,
1 carrot,
2 onions,
1 bay leaf,
1 bunch of parsley,
1 bunch of dill,
3-4 black peppercorns,
ground pepper,
salt

Cooking method

Peel the onions and carrots, wash and finely chop. Wash the parsley and dill and chop them. Wash the rabbit meat, chop into pieces of 50-70 g, salt, pepper, fry in fat until golden brown, pour in a little water, add pre-soaked mushrooms, bay leaves, peppercorns, onions, carrots and simmer over medium heat for 20 minutes. Then add sour cream and cook the dish until cooked over low heat. Place the meat, onions, mushrooms and carrots on a dish, pour over the remaining sauce from the stew, sprinkle with parsley and dill.

Quick recipe with vegetables

You can cook rabbit with vegetables in half the time if you stew the rabbit meat in white wine in advance. The wine has an acidity that softens the fibers, causing the carcass to become softer much faster. There is no need to be tricky: instead of broth, just add a glass of table white wine diluted with water and simmer the meat for an hour.

After an hour, 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 also go well with rabbit meat. For spice lovers, you can add hot red pepper, and if you want to soften the dish, pour in a little heavy cream (100 ml) 15 minutes before cooking.

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

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

Appetizing rabbit with sweet peppers in sour cream

The meat has an amazing texture when combined with aromatic vegetables and baked in the oven.

For the dish take:

pieces of rabbit meat;
bell pepper;
red fleshy tomatoes;
large onion;
carrot;
homemade cream;
vegetable fat;
paprika (chopped);
salt;
spices (according to preference);
hot boiled water.

Prepared rabbit meat is fried in a frying pan in a large amount of vegetable oil. It should be ruddy in color with a soft texture.

Next, prepare the vegetables. Chop the peeled onion into cubes. Bell pepper - strips. Tomatoes are cut into thin slices so that they are completely dissolved in the cream.

Oil is poured into the frying pan. Add onions, carrots, and bell peppers one by one. Sprinkle with chopped paprika. Stir. Put tomatoes. Simmer for 20 minutes.

Lay out pieces of meat. Pour in hot water. Salt and sprinkle with seasonings. Cook for 1.5 hours. 15 minutes before the dish is ready, add the dairy product. Stir, reduce heat. The resulting rabbit meat with tomatoes, peppers and cream is served with rice porridge.

Original version with prunes

Any game (and many consider rabbit meat to be game!) goes well with dried fruits, and the king among the best ingredients for meat is prunes. It adds a slight sweetness, a subtle smoky flavor, so that it seems as if the dish was cooked over an open fire.

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

For preparation you will need:

100 g prunes;
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 sauté the vegetables. In a deep duck pot or cauldron, place meat, vegetables, and prunes in layers. Fill everything with broth and simmer for 1.5 hours until the meat is cooked. Add sour cream, a little tomato and cook the dish for another 30 minutes. Serve the prepared rabbit with prunes with brown rice, lentils, beans or boiled potatoes.

Before cooking, soak prunes in boiling water for 15-20 minutes. Do not throw away the water in which the fruits were soaked, but add it to the sauce where the rabbit meat will be stewed.

Rabbit in foil with sour cream in the oven

Ingredients:

1-1.5 kg rabbit meat
2 tbsp. spoons of tomato paste
3 tbsp. spoons of sour cream
1 leek
1 onion
100 g butter
spices, salt and pepper - to taste

How to bake a rabbit in sour cream in foil:

1. Wash the meat and dry it with a paper towel. Cut into portions.

2. Sprinkle generously with spices and ground pepper, add salt, add water and leave to marinate for 3 hours.

3. Peel the onions and leeks. Chop the leek into thin half rings and finely chop the onion.

4. Mix sour cream with tomato paste and onions. Lightly salt and coat the rabbit pieces with the sauce.

5. Wrap each piece of meat individually in foil, placing a little butter on top.

6. Place the rabbit in foil on a baking sheet and place in the oven.

7. Bake for about 40 minutes at 180 degrees.

Rabbit baked in sour cream photo

In sour cream and honey sauce

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

It is better to cook such a rabbit without sautéing vegetables: 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 the meat is ready, sour cream and two tablespoons of honey are added to the broth. It is good to season such a dish with oregano or thyme - these spices will decorate the dish, giving it a spicy note.

It is good to serve sour cream and honey rabbit meat with potato croquettes: for this, patties are formed from mashed potatoes and baked in the oven until golden brown.

Rabbit stewed in sour cream on one side 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. Treat yourself to new dishes, don’t be afraid to experiment, and let your loved ones be well-fed and healthy.

How to cook rabbit stewed in sour cream in a frying pan?

To prepare 3-4 servings you will need:

500-700 g rabbit meat;
2-3 onions;
pepper, salt (to taste);
200 g sour cream;
a pair of bay leaves.

Cooking rabbit stewed in sour cream according to the classic recipe - step-by-step photos:

Divide the carcass into large pieces, rinse, dry with a towel or napkin. Then add pepper and salt.
Chop the peeled onion into large slices.
Fry the meat pieces in a frying pan, and once golden, add the onion slices. Fry for 5-10 minutes.
After time, add sour cream, bay leaves, and pepper to the mixture. Reduce heat.
You can also add hot boiled water (about 120 ml), salt to taste, mix the ingredients, and cover with a lid. Cook on low heat for about one and a half to two hours.
Serve the finished dish with any side dish.

In 100 gr. dishes contain:

proteins – 13 g;
carbohydrates – 3 g;
fat – 8 g.

Calorie content – 154 kcal.