1. Rinse the rabbit, cut into pieces, dry with a paper towel. Put in a bowl. Pass the garlic through a press, mix with olive oil, add black and red pepper, salt. Rub the resulting paste on the rabbit pieces. If time permits, let the rabbit marinate a bit.

2. Peel the carrots and onions and cut into half rings. Pour vegetable oil into a frying pan, heat over medium-high heat and fry the rabbit pieces on all sides until golden brown. Then add the chopped onions and carrots, stir, fry over medium heat until the vegetables are soft. Pour in water or broth, bring to a boil. Then lower the heat to medium-slow, cover the pan with a lid and simmer for an hour or until the meat comes off the bone.

3. After an hour or more (if necessary), add sour cream and curry to the pan. Stir, heat, but do not bring to a boil. Braised rabbit in sour cream is ready! Bon appetit!

Rabbit stewed in sour cream- a win-win option for preparing this dietary meat. Soft and tender rabbit meat stewed with onions, carrots and sour cream is very tasty. The acids contained in sour cream during stewing will make the meat even softer, while sour cream itself as a whole significantly improves the taste characteristics of meat, gives it a creamy taste and additional fat content. Any side dish, be it buckwheat, mashed potatoes or peas, rice or pasta with stewed rabbit in sour cream, will turn into a hearty and delicious lunch or dinner.

Rabbit stewed in sour cream according to the classic recipe is cooked on the stove in a saucepan. In addition to this cooking method, you can also cook it in the oven, microwave or slow cooker. Rabbit recipes in sour cream differ not only in the method of preparation, but also in the quality composition of the recipe. Many housewives prepare it in their own proven recipe. Someone prefers to stew a rabbit in sour cream with mushrooms, others - with potatoes, garlic, wine.

Braised rabbit in sour cream, step by step recipe with a photo of which I want to offer you today will be prepared according to a classic recipe.

Ingredients:

• Rabbit - 500-700 gr.,
• Onion - 1 pc.,
• Hot water for extinguishing - 1 liter,
• Carrots - 2 pcs.,
• Flour - 3 tbsp. spoons,
• Sour cream - 4-5 tbsp. spoons
• Bay leaf - 1-2 pcs.,
• Black pepper,
• Salt,
• Vegetable oil.

Rabbit stewed in sour cream - recipe

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

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

Unlike other species, the rabbit does not have a pronounced taste, which is why, in order to give it a richer taste, the rabbit must be fried before stewing or boiling. Put the rabbit pieces in a hot pan with vegetable oil.

Fry it until golden brown.

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

Put the fried vegetables in a pan with the rabbit.

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

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

Rabbit stewed in sour cream. Photo

Ingredients:

• Potatoes - 5-6 pcs.,
• Carrots - 2 pcs.,
• Onion - 1 pc.,
• Garlic - 1-2 cloves,
• Rabbit - 600 gr.,
• Champignons - 200 gr.,
• Sour cream - 150 ml.,
• Spices and salt
• Vegetable oil.

Rabbit in sour cream with potatoes and mushrooms - recipe

Cut the washed rabbit meat into pieces of the desired size. Peel all vegetables. Cut the potatoes into small slices as for soup or stewing. Grind carrots on a fine grater. The onion is cut into small cubes. Finely chop the garlic. Pour some vegetable oil into the pan. Add garlic and rabbit pieces. Fry rabbit with garlic until golden brown.

During frying, the rabbit pieces should be turned over with a spatula. Put the meat in a saucepan, cauldron or stewpan. Following the rabbit, fry the onion and carrots, then transfer to the pan with the rabbit.

Add spices, bay leaf, salt. Fill everything with water. Cover the saucepan with a lid. Simmer the rabbit for 20-30 minutes. Next, add potatoes. While the potatoes are cooking, wash and finely chop the mushrooms. After 10 minutes, add them to the pan with the rest of the ingredients. Add sour cream immediately after the mushrooms. Stew the rabbit in sour cream with potatoes and mushrooms for about 15 more minutes. turns out very tasty.

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

Rabbit meat is a real champion in nutritional value. Nutritionists highly appreciate it for a large amount of amino acids, iron, phosphorus, cobalt and other "usefulness" for the body. For children, the elderly and just connoisseurs of a healthy diet, a rabbit cannot be replaced in the diet: the meat is low-calorie and, one might say, not fatty. The main thing is to learn how to stew it correctly so that the dish melts in your mouth, but at the same time does not “fall apart”.

For a classic recipe, we need:

• rabbit carcass - 1.5 - 2 kg;
• large carrots;
• one medium-sized bulb;
• 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 to be prepared, but if the individual is older, it is better to get rid of the light specific aroma in advance by marinating the pieces of meat in a weak bite solution for 2-3 hours (for 1 liter of water, 2 tablespoons of a bite of 9%). We rub the pickled pieces with spices and garlic (if your family loves it), and then fry in a hot pan until golden brown. We fry the onion, cut into half rings, carrot, grated on a coarse grater. Put the rabbit, fried vegetables in a saucepan with a thick bottom, pour everything with broth.

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

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

Split Tip! Experienced chefs advise cutting it correctly: first, it is important to cut the carcass into two parts, from the extreme lumbar vertebra, and only then cut them into portions. It is important to cut with one blow, so small fragments do not accidentally fall into the dish.

Cooking in the oven

Rabbit meat is considered ideal in terms of environmental friendliness. Why? 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 in terms of tenderness it surpasses almost all types of meat. True, it will take a long time to bake it: it takes about 2-3 hours to bake in the oven.

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

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

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

Rabbit in sour cream in a slow cooker

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

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

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 put it only if the household is used to it.

Recipe in a cauldron step by step

It is the cauldron that many venerable cooks advise using sour cream rabbit for stewing. The thick bottom perfectly holds the temperature, and the meat turns out not so much stewed as baked, especially if you do not 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 rabbit meat.
2. We heat up the cauldron.
3. Add vegetable oil (about 100 ml).
4. We heat the oil to the stage until a characteristic “smoke” appears from it.
5. In a very hot cauldron, fry the meat until crusty.
6. Add spices to it.
7. Top with onions in half rings, carrots, cut into circles.
8. Fry everything together for a few minutes.
9. Pour the broth so that it covers the rabbit and vegetables by 1-1.5 cm.
10. Let the broth boil.
11. We cover the cauldron with a lid (you can just put a plate under the size of the cauldron).
12. Stew the rabbit for 1.5 hours.
13. Pour in sour cream (or cream).
14. Cook for another 20 minutes on the lowest heat.

Such a rabbit is ideally combined with rice, grilled vegetables, rustic potatoes. You can decorate the dish with basil sprigs and eat with young wine.

Stewed in sour cream with potatoes

Rabbit meat with potatoes is a wonderful tandem, which has long been appreciated by lovers of a hearty meal. The dish turns out to be rich, it is easy to cook it in the consistency that combines the first and second courses, if you slightly increase the amount of liquid. Potatoes are white and fluffy. Moreover, it is better to take small tubers and add them whole.

How to cook rabbit with potatoes competently:

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

The dish will turn out even tastier if you supplement it with herbs, serve with dried loaf toasts or garlic croutons. Bread can be dipped in sauce and give yourself a real pleasure!

With mushrooms

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

But today, rustic-style cuisine is at a premium, when vegetables are cut very large, and their natural taste is better felt.

Preparing the dish is easy:

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

In 10 minutes, add 100 ml of cream, and the meat will literally melt in your mouth! If you add three or four slices of processed cheese instead of cream (you can take cottage 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 meal is transferred to a large plate, and eaten with croutons (large crackers) made from white bread or cheese toasts.

Quick recipe with vegetables

You can cook rabbit with vegetables twice as fast if you stew rabbit meat in white wine in advance. The wine has an acidity that softens the fibers, which makes the carcass softer much faster. You don’t need to be smart: instead of the broth, add a glass of table white wine diluted with water and stew 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 go well with rabbit meat. For lovers of spiciness, you can put hot red pepper, and if you want to soften the dish, pour in a little heavy cream (100 ml) 15 minutes before the readiness.

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

The dish will turn out fragrant, 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!

The 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 gives a slight sweetness, a subtle smoky flavor, so that it seems as if the dish was cooked on an open fire.

The option with prunes can hardly be called everyday, it is rather festive. But it's definitely worth pampering yourself at least once.

For cooking you will need:

• 100 gr 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 or cauldron, we put meat, vegetables, prunes in layers. Pour everything with broth and simmer for 1.5 hours until the meat is ready. Add sour cream, a little tomato and cook the dish for another 30 minutes. Serve the finished rabbit with prunes with brown rice, lentils, beans or boiled potatoes.

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

In creamy honey sauce

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

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

Serve sour cream and honey rabbit meat well 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 the one hand 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 full and healthy.

Rabbit meat is protein-rich, lean, very tender and tasty meat. These characteristics explain the indispensability of this product in the diet of both adults and babies. It is quite difficult to buy a good and fresh rabbit carcass in stores and markets. But if you succeeded, and you don’t know how to deal with a 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 cup;
• large carrot;
• large onion;
• salt, black pepper;
• sunflower oil;
• water - 1 glass;
• parsley.

Cooking

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


Peel carrots and onions, cut into half rings.


Arrange fried rabbit pieces with vegetables.


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


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

Just before turning 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 the rabbit in sour cream with any side dish, as when stewing, a delicious sour cream and meat sauce is formed, which can be poured over porridge, mashed potatoes, pasta.

Incredibly delicious! Rabbit stewed in sour cream comes to the table of true gourmets. But how to cook it right? What to do with meat so that it does not become tough? And how to choose a carcass? We will solve all issues together!

Rabbit is rarely on our tables. Unfortunately, since it, from the point of view of nutritionists, has a high nutritional value. A minimum of fat, a maximum of protein, an 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 the medical and dietary menu, they are recommended for babies in the first years of life.

Carcass selection and preparation

• So that the preparation of the rabbit stewed in sour cream goes smoothly, and the taste of the dish pleases with many pleasant facets, carefully approach the choice of the carcass. It must be bled and have "proof" that you have rabbit meat in front of you. Usually, a paw or a tail is left as it.
• Ideally, if the meat is soft pink with slight fat streaks. This distinguishes a young rabbit, which, after cooking, will turn out soft and juicy. If you have meat of a saturated shade in front of you, then the animal was old and should be marinated well before cooking. Otherwise, the fibers will be stiff.

Carcass pickling

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, increasing all the ingredients by 2 times. Such a mixture will not only soften the fibers, but also eliminate the specific smell that old rabbit meat has. Soak the carcass in it for 3-4 hours.

Young meat does not need to be marinated. But if you want to give it special facets of taste, use:

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

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

Classic recipe

And now we will tell you how to put out 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. Chop the bones with one blow, because due to their fragility they can remain small fragments in the meat.

You will need:

• rabbit - weighing 2 kg;
• carrots and onions - 1 large vegetable each;
• garlic - 3 cloves;
• high-fat sour cream - 0.5 l;
• salt and pepper.

Cooking

1. Soak the pieces, rub them with garlic, sprinkle with pepper and marinate for an hour.
2. Salt and fry in a hot pan until crispy.
3. Remove the meat from the pan, turn off the gas. Put coarsely grated carrots and coarsely chopped onions there, fry.
4. Prepare a deep cauldron, put meat down, vegetables on top. Pour the dish with sour cream (if the mass is thick, dilute it with water). Salt a little.
5. Put the cauldron on the fire, let it boil. Cover with a lid and reduce the flame to a minimum. Stew a young rabbit for 40 minutes and until the meat is soft, if the carcass is tough.

With prunes

To cook rabbit stewed in sour cream with prunes, you will need:

• rabbit - 2 kg;
• garlic - 4 cloves;
• prunes - 2/3 cup;
• fat sour cream - 500 ml;
• onion - 2 large heads;
• carrots - 1 large;
• spices - rosemary, Provence herbs, black pepper, salt.

Cooking

1. Grind the garlic, add 2 tablespoons of vegetable oil, herbs. Lubricate with a mass of slices of meat, marinate for 4 hours.
2. Rinse and cut the prunes, pour boiling water to swell.
3. Fry the carrots and onions in a deep cauldron, lay out the dried prunes, remove the mass from the cauldron with a slotted spoon.
4. Salt the rabbit, put it in a cauldron, fry.
5. Add vegetables and prunes. Dilute sour cream with milk or water, add to meat. Simmer for 1 hour on low heat.

With mushrooms

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

• rabbit - 2-3 kg;
• onion - 2 large heads;
• champignons - 0.7 kg;
• garlic - 4 cloves;
• fat sour cream - 500 ml;
• salt and pepper.

Cooking

1. Crush the garlic cloves, fry in oil. You will need not the garlic itself (we will throw it away), but fragrant oil, in which immediately fry the pieces of meat.
2. Transfer them to a cauldron. In the remaining oil, fry the coarsely chopped onion, transfer to the meat. Sprinkle with salt, pepper, stew the rabbit in its own juice for 1 hour.
3. Coarsely chop and quickly fry the mushrooms.
4. Transfer the rabbit to a heat-resistant form, spread the mushrooms on top, pour sour cream mixed with milk or meat broth. Cover with foil or a lid, bake for an hour in the oven at 180°C.

With potato

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

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

Cooking

1. Chop coarsely and fry the onion. Transfer to a cauldron.
2. Salt the rabbit pieces, pepper, fry in the same pan.
3. Peel and coarsely chop the potatoes.
4. Put 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. It is necessary that the potatoes are completely hidden under the sauce.
5. Close the lid, let it boil, reduce the heat. Simmer for 30 minutes.