Rabbit stewed in sour cream. The most delicious recipes! Stewed rabbit in sour cream step by step recipe Stewed rabbit in sour cream step by step

Rabbit stewed in sour cream is one of the basic and most popular ways to prepare this delicate, tender and dietary meat at home. The fermented milk product softens the meat fibers, making the dish very tender, literally melting in your mouth. When soaked in the sauce, the rabbit meat becomes juicy, with a pleasant creamy note.

In today’s step-by-step recipe with a photo of rabbit stewed in sour cream, I will share with you all the secrets of cooking and tell you how to remove the specific smell of rabbit, how to properly fry the meat and thicken the sauce so that it does not break up into flakes. Follow all the recommendations carefully - and the dish will be very tasty, just like in a restaurant.

Ingredients

• rabbit half carcass 1 kg
• wheat flour 3-4 tbsp. l.
• vegetable oil 2 tbsp. l.
• butter 30 g
• onions 2 pcs.
• dry white wine 70 ml
• water 1.5-2 tbsp.
• sour cream 400 g
• bay leaf 1 pc.
• pepper and salt to taste
• fresh or dried thyme 0.5 tsp.
• yolks 2 pcs.

How to cook rabbit in sour cream

1. First, I soak the meat to remove the characteristic smell. If the rabbit is young, just fill it with cold water and let it sit for 2-3 hours. If the carcass is large, weighing more than 2 kg, and the meat is dark in color, then the individual is an adult, which means that you need to soak for a longer time - at least 8 hours, you can add vinegar to the water (1 tbsp. vinegar 9% for each liter of water). After soaking, I dry the carcass with a paper towel and cut off the top white film, which can give an unpleasant taste. I cut it into portions.
2. 
   I heat a frying pan with vegetable oil and add a piece of butter - for a special aroma. I put a couple of pinches of salt in the flour. I bread the pieces of meat in flour and immediately fry them in a hot frying pan on all sides. Firstly, flour will give a beautiful crust, and secondly, it will thicken the sauce.
3. 
   I transfer the meat to a thick-walled saucepan, a roasting pan or a stewpan. I peel a couple of large onions and cut them into cubes. I saute the onion in the oil that remains after frying the rabbit. As soon as it starts to brown, pour white wine into the pan and let it evaporate.
4. 
   I pour the mixture of onion and wine over the meat. I add hot water - it should almost completely cover the contents of the pan. Cover with a lid and let simmer for 30 minutes.
5. 
   After half an hour, I add sour cream, adjust the amount of salt to taste, add bay leaf and a mixture of ground peppers. Cover with a lid and leave to simmer for another 30 minutes.
6. 
   One way or another, with prolonged heat treatment, sour cream breaks down into small flakes. How to bind them together so that the sauce is homogeneous, thicker and silkier? I use egg yolks. To do this, I first put the meat on a sieve and strain out the liquid. Separately, in a bowl, I whisk 2 yolks and slowly add warm sour cream sauce, which I previously strained (about half a glass), into them. I stir with a whisk so that the yolks warm up and do not curdle due to a sudden temperature change.
7. 
   Gradually pour the resulting egg mixture into the sour cream sauce, stirring vigorously with a whisk. I put it on the stove and boil for 1-2 minutes, without ceasing to stir. The sauce instantly becomes very thick and creamy.
8. 
   Then I return the rabbit along with the onions back to the sauce, let everything warm up again. I add a sprig of fresh or a couple of pinches of dried thyme and let it boil. As a result of such a simple manipulation, the dish becomes several times tastier and richer in taste.

The rabbit in sour cream is very tender and juicy, and the sauce is thick (after cooling it will become even thicker). The dish is best served warm; it can be complemented with any side dish or fresh vegetable salad. Bon appetit!

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 to make the sour cream rabbit melt in your mouth and delight?

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 9% bite 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 we 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 outer lumbar vertebra, and only then cut them into portions. In this case, 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 to 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 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, whereas 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.

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?

1. Marinate the rabbit meat.
2. We heat up the cauldron.
3. Add vegetable oil (about 100 ml).
4. Heat the oil until a characteristic “smoke” appears from it.
5. In a very heated cauldron, fry the meat until crusty.
6. Add spices to it.
7. Place onion half rings and carrots cut into circles on top.
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. Let the broth boil.
11. Cover the cauldron with a lid (you can simply put a plate that fits the size of the cauldron).
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 perfectly with rice, grilled vegetables, and country-style potatoes. You can decorate the dish with basil sprigs and eat it with some young wine.

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:

1. Fry the rabbit in the same way as in the basic recipe.
2. Cover with a “cap” of vegetables.
3. Fill with broth.
4. Simmer until half cooked – 1.5 hours.
5. Pour in sour cream sauce.
6. Place raw potato tubers.
7. 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 with toasted 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 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.

It's easy to prepare the dish:

1. The rabbit is fried in a hot frying pan and 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 frying pan.
4. When the rabbit meat has become soft, vegetables are added to it.
5. 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.

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!

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.

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, cutlets 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. Pamper yourself with new dishes, don’t be afraid to experiment, and let your loved ones be well-fed and healthy.

Rabbit meat is protein-rich, low-fat, very tender and tasty meat. These characteristics explain the indispensability of this product in the nutrition of both adults and children. It is quite difficult to purchase a good and fresh rabbit carcass in stores and markets. But if you succeeded, and you don’t know how to deal with this valuable product, try cooking rabbit meat in sour cream.
Both children and adults will be happy with the stewed rabbit; in this recipe we will tell you how to stew the rabbit in sour cream with onions and carrots.

Ingredients

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

How to cook stewed rabbit in sour cream

The rabbit carcass should be washed and dried well, then divided into convenient portions. Salt and lightly pepper the meat prepared in this way (if children will eat the dish, you can get by with just salt). Place the rabbit pieces in a frying pan heated with vegetable oil and fry a little. You can do this immediately in the container where the meat will be stewed later.


Peel the carrots and onions, cut into half rings.


Arrange fried rabbit pieces with vegetables.


When everything is placed in a cauldron or other vessel suitable for stewing, pour a glass of plain water over the meat, but no more.


During the cooking process, the food will release juice, so there is no need to add excess water.
When the rabbit has been stewing for about 40 minutes, you can add sour cream - just pour it over the meat, cover the container with a lid and put on the fire for another 30 minutes.

Just before turning it off, pour chopped parsley into the cauldron.


The dish is prepared quickly, the hardest part of the whole process is cutting the meat, for which it is better to use a small culinary hammer and a sharp knife.


You can serve rabbit in sour cream with any side dish, as stewing creates a delicious sour cream and meat sauce that can be poured over porridge, mashed potatoes, and pasta.

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 - food 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 outer 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

Recipe 1: Rabbit stewed in sour cream

Rabbit cooked in sour cream. It just can’t 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.

Rub the soaked rabbit pieces with chopped garlic and pepper. 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

The rabbit, fried in garlic oil, is first stewed together with onions in its 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.

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).

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 was 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 paw so that these signs can be used to make sure that it is a rabbit.

Among the most popular rabbit dishes is rabbit stewed in sour cream. And no wonder. Among other types of meat, this is the most dietary. 100 g of rabbit meat contains only 156 kcal. Therefore, you can eat it in unlimited quantities.

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.

Video recipe for rabbit baked in sour cream