Number of servings: 4
Calories: 397 kcal
Cooking time: 2 hours 30 minutes
Ingredients
- rabbit carcass
- 200 grams of sour cream
- 100 ml dry white wine (optional)
- 2 onions
- 2 cloves garlic
- 200 ml boiled water
- 3 tablespoons butter
- 3 tablespoons vegetable oil
- pepper
Properly cooked rabbit meat will be appreciated by the most fastidious gourmets. After all, rabbit meat is so tender, soft, and also dietary and suitable for people on a diet and small children. Rabbit stewed in sour cream according to this recipe always turns out not dry and very tasty. In addition, this dish will not require constant attention from you; it can be prepared almost independently. So, let's begin.
Wash the rabbit carcass, dry it and cut it into portions. Cut the onion into quarter rings, peel the garlic and finely chop.
Heat butter and vegetable oil in a frying pan and fry the rabbit pieces on both sides until golden brown.
Transfer the fried pieces to clean dishes and keep warm.
In the frying pan where the rabbit was fried, add the onion and fry for 1-2 minutes.
Pour in the wine and evaporate it for 7-10 minutes. Add garlic, pepper. Add sour cream and mix everything.
Pour in water, salt and place the rabbit pieces into the frying pan.
Today I want to tell you how to deliciously cook a rabbit in the oven. Such that the meat turns out not only with a golden brown and beautiful crust, but also juicy. So that you can even put it on the festive table and surprise guests with such an unusual dish...
I recently discovered a recipe for rabbit in the oven, and I was very pleased with the result. Rabbit stewed in sour cream with vegetables in the oven is quite simple to prepare, but looks very impressive, and everyone likes its taste - both adults and children. To accompany the tender meat, I add onions and carrots: the vegetables complement the rabbit well, and it turns out to be a completely independent dish.
But if you wish, you can boil either potatoes, or rice, or some other cereal as a side dish - at your discretion. Preparing the ingredients will not take you much time, but keep in mind that you will need at least an hour and a half to cook the rabbit: the meat should be quite soft. And don’t forget about the sour cream filling: it will provide it with juiciness and tenderness, aroma and amazing taste.
List of ingredients
- 1 rabbit carcass weighing 1.5 kg;
- 1 incomplete tablespoon of salt;
- 1 tsp black pepper;
- 1 medium-sized carrot;
- 2 small onions;
- 150 ml sour cream;
- 50 ml boiling water;
- 2 tbsp. dry white wine;
- 1 tsp Provençal herbs.
Cooking steps
The whole rabbit is usually sold both at the market and in stores - without the skin, of course. We just need to wash it and dry it with a paper towel. Cut the rabbit into portions, add salt, pepper and mix.
We clean the carrots and onions. Cut the carrots into small cubes, and cut the onion into 4 parts.
Add carrots and onions to the rabbit.
Prepare sour cream filling. Pour boiling water over sour cream and stir. Add wine and Provençal herbs and mix again.
And pour this mixture over the rabbit with vegetables. Stir until the filling is distributed evenly. The first stage - preparation - is completed. Next we will bake in the oven.
Place the rabbit in a baking dish.
How to bake in the oven
Cover the pan with foil and cook the rabbit meat in the oven preheated to 180 degrees for 1.5 hours.
After this time, take out the rabbit and remove the foil. Check for doneness: the meat should be white when cut.
If you like dishes with a golden crust, you can put the form with the rabbit in the oven for another 10-15 minutes, but without foil - then it will brown. But even without this, you will get a tasty and appetizing dish.
Everyone remembers what happened catchphrase 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 Russia, but also in other countries. national cuisines peace. 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 - 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 - best recipes
Recipe 1: Rabbit stewed in sour cream
Rabbit cooked in sour cream simply cannot turn out not to be tasty. Carrots, garlic and onions, used as auxiliary products for stewing, combined into a single bouquet, endow the rabbit with a magical aroma and amazing taste.
Ingredients: small rabbit carcass - 2 kg, one large carrot and onion, 0.5 liters of thick fat sour cream, 3 cloves of garlic, black pepper, salt, vegetable oil.
Cooking method
Rub the soaked rabbit pieces with chopped garlic, pepper, and salt and leave to marinate for about an hour. Then heat the oil and fry the rabbit until nicely browned. It is necessary to fry over high heat.
In the same oil, fry onion half rings and coarsely grated carrots. Place meat in a bowl, fried vegetables on top and pour sour cream on top. If it is too thick, it can be diluted with water. If necessary, add additional salt to the sour cream sauce.
As soon as the contents boil, cover with a lid and reduce the heat as much as possible. Simmer for about forty minutes. If the rabbit is young, this is usually enough time. If the meat is a bit tough, keep it on the fire until cooked. Rabbit in sour cream goes well with boiled rice, buckwheat, but even better with mashed potatoes. You can decorate the dish with sprigs of fresh herbs.
Recipe 2: Rabbit in sour cream with mushrooms
Rabbit fried in garlic oil is first stewed together with onions in own juice, and then baked in the oven with mushrooms and sour cream. At this time, the aromas are unusual, so for humane purposes, it is better to remove those who are especially hungry from the kitchen while cooking.
Ingredients: rabbit carcass - 3 kg, 2 large onions, 0.5 liters of thick fatty sour cream, 0.7 kg of fresh champignons, 4 cloves of garlic, salt, pepper, vegetable oil.
Cooking method
Cut the soaked rabbit carcass into large pieces. Flatten the garlic cloves and fry them in oil to give them flavor. The garlic is then removed and discarded. And the rabbit is fried in oil, not necessarily until crusty, the main thing is that it absorbs the garlic aroma. Transfer it to a stewing dish. It’s better if it’s an ordinary cast iron casserole - it holds heat well, and the dish won’t burn in it.
In the oil where the rabbit was fried, fry the onion half rings. There is no need to fry until golden, the main thing is that the onion softens. Transfer it to the cauldron with the rabbit, sprinkle with pepper, salt, and simmer over low heat for about an hour. There is no need to add liquid, the rabbit will release the juice and it will be enough.
Chop the mushrooms coarsely, so that you can feel a piece well on your teeth, and place them in a frying pan, adding a little oil. There is no need to fry them for a long time; you just need to wait until they release their juice. It can be drained.
Transfer the pieces of stewed rabbit with onions (without liquid) to the dish where the dish will be baked, place the mushrooms on top, and stir. Combine sour cream with the broth in which the meat was stewed, add salt, pepper, and any other seasonings of your choice, and pour it over the meat and mushrooms. Cover with a lid and bake for about an hour (180C).
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).
Cooking method
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 at closed lid. 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 volume 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.
It is rightfully considered a tasty dietary product. Due to its low calorie content, rabbit meat is recommended for overweight people, as well as children and allergy sufferers, because it is a recognized hypoallergenic product. How to cook rabbit in sour cream sauce? Rabbit meat is a leader in the content of vitamins and minerals. Internal fat is also very healthy and is used not only for culinary but also for medicinal purposes.
Rabbit meat does not have any special specific smell, but it is customary to marinate it to make it softer, more aromatic and juicier. Products containing acid can help with this - yogurt, kefir, wine, vinegar, lemon juice etc. Vegetable oils included in the marinade will soften the effect of acid and enhance the aroma of spices.Place the rabbit carcass, cut into portions, in a container with marinade for 3-8 hours. If it is not possible to marinate the meat for several hours, it can be cooked immediately after processing. In any case, the rabbit meat will be more flavorful.
Recipes for cooking rabbit in sour cream sauce
Stewed rabbit in sour cream and garlic sauce
Necessary:
Rabbit meat;
2 pcs onions;
200 g sour cream;
2-3 cloves of garlic;
2 pcs bay leaves;
1-2 glasses of water;
salt and pepper to taste.
How to cook:
Roll each piece of meat in flour and fry in a saucepan until golden brown.
Place the pieces in an enamel pan or cauldron.
Add sautéed onions and 1-2 cups of water. It is necessary that the water barely covers the meat.
Close the lid and simmer over low heat for 40-45 minutes.
After this, add sour cream, pepper, salt, bay leaf and garlic, passed through a garlic press, to the meat. Simmer for another 10 minutes.
A tasty and healthy dish is ready. You can serve potatoes or any cereal as a side dish.
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A rabbit dish cooked in the oven is very popular.
Necessary:
rabbit meat;
lime juice;
200 g sour cream;
5 tbsp. spoons olive oil;
spices - to taste;
salt, pepper - to taste;
100 grams of greens - parsley, cilantro.
How to cook:
Marinate the rabbit meat in a mixture of spices, herbs, olive oil and lime juice.
Then put it in a baking dish and put it in the oven for half an hour at a temperature of about 160 ⁰C.
While the meat is fried, you need to prepare the sour cream and garlic sauce.
For the sauce: put sour cream in a cup, 2 tbsp. spoons of olive oil, add salt, pepper, cilantro, parsley and a clove of garlic passed through a garlic press.
Remove the meat from the oven, pour over the sour cream sauce and bake for another 15 minutes.
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Prepare dietary meat in sour cream sauce You can do it directly in the frying pan.
Necessary:
rabbit meat;
3 pcs onions;
1 bouillon cube;
200 g sour cream;
50 grams of dry wine;
salt, pepper, spices - to taste.
How to cook:
The meat, cut into portions, must be placed in a frying pan and fried in butter or vegetable oil until golden brown.
Sauté chopped onions in a saucepan. Then pour dry white wine into the onion and evaporate it completely.
Dilute with water in the amount of 1-1.5 cups. Stir the stock cube and sour cream into the sauce.
Place the meat in the sauce, add pepper and salt to taste and simmer over low heat for about 40 minutes.
Check doneness with a fork or knife.
As you probably already know, rabbit meat has a number of positive qualities, and in particular due to its dietary properties, it is successfully used to prepare a number of culinary dishes. Well, among these dishes, perhaps rabbit in sour cream is one of the most popular. Rabbit stewed in sour cream is generally not a very complicated dish, and anyone can prepare it, even if they are not experienced in cooking.
In order to learn how to cook rabbit in sour cream, you will only need to carefully read the given recipe. Cooking rabbit in sour cream will not take you long large quantity time, and what is equally important, will not require any outlandish and hard-to-find ingredients. It would also be worth noting that rabbit in sour cream in the oven belongs to the category of culinary dishes that can be given even to small children.
700 g - rabbit meat
550 gr- sour cream(high fat content)
2 pcs - onions
1 piece - carrot
7 pcs potatoes (large size)
spices
frying oil
The rabbit meat must be divided into four equal pieces, then washed and dried, seasoned with pepper and salt. Then you need to let the meat stand for about twenty minutes, after which you can directly begin cooking the rabbit in sour cream. It is necessary to fry the rabbit meat on sunflower oil, although if desired, you can use both olive and butter. During the frying process, the meat should acquire a golden brown crust.
After completing the frying procedure, the pieces of rabbit meat must be placed in a special cooking container intended for baking. In order for the rabbit stewed in sour cream to be tender and tasty, the initial roasting process must be gentle. Don't overcook the meat!
After this, you need to peel the potatoes, cut them into oblong pieces, and fry them in a frying pan with oil. Place the potatoes in the same container that already contains the rabbit meat. The carrots must be peeled, cut into small pieces and added to the meat and potatoes.
