If you know how to cook a rabbit tasty and right - success in any company where various dishes are prepared and tasted is guaranteed. Wonderful rabbit meat has amazing properties, it is incredibly tasty and juicy, has certain dietary properties and a lot of protein, does not contain cholesterol and fats (their presence in meat is minimal). Rabbit meat is not only healthier, but also many times tastier than any other type of meat, including pork, beef and mutton.
And the rabbit with sour cream - naturally, cooked in accordance with all the rules, quality processed and supplemented with all the necessary ingredients, in general becomes a culinary masterpiece. First of all, it should be remembered that rabbit meat must be pickled without fail in order to make it significantly softer and relieve a certain “flavor”. In principle, if you do not like the taste of the pickled rabbit, it is quite possible to carry out the usual soaking of pieces in water before starting cooking. Even this method will make the rabbit softer, more refined and tasty. It is best to put the meat in water for 1-3 hours in advance, before cooking the rabbit in sour cream. As for the processing methods, any kind of frying, baking, or stewing can be applied to this type of product. The simplest recipe experienced cooks can offer is to cook the rabbit first in a pan, and then bring it to readiness in a pan or in the oven.
However, everyone can choose this method of processing and preparation, as well as a recipe for a rabbit in sour cream, which will be more to your taste. For example, this: take rabbit legs (4 pcs.), Sour cream (200 gr.) And garlic (3-4 tooth.). First you need to marinate the meat - pour the legs with vinegar or wine, add onion rings and squeezed garlic, optionally - spices and herbs. Ideally, if the marinade covers the rabbit completely, and the meat is infused overnight (at least 12 hours). After the time prescribed by the cook, the legs of the rabbit can be removed, slightly dried, put in a baking sheet and sprinkled with spices to taste. Sour cream is sent from above, cloves of garlic cut into several pieces, after which the baking dish can be closed with a sheet of foil and sent to the oven. It is very important to note that this recipe for rabbit in sour cream involves prolonged baking - this type of meat is a little harsh, and it will have to be cooked at the highest temperature for 40 minutes, and then another 1 hour on a medium-intense fire.
Depending on the cook’s preference, you can provide a golden crust with food by removing the foil from the pan several minutes before the end of cooking. The finished dish is served at the table with fresh vegetables, an alternative to which is sauerkraut, greens or strong pickled mushrooms.
Want to know a rabbit recipe in sour cream that allows you to cook a dish a little faster, but just as appetizing? Cook the rabbit roast. For it, you need to take meat (2 kg.), Bacon (120 gr.), Sour cream (200 gr.), Mushrooms (200 gr.), Small onions (10 pcs.) And garlic (1 goal.). You will also need vegetable oil, herbs, white wine (150 ml.) And tomato paste (60 gr.). The rabbit needs to be divided into several large portioned portions, slightly fried in a pan and sent to the pan with diced bacon, squeezed with garlic, chopped parsley and thin rings of half a portion of onion. Then you can pour in the same heated oil left after roasting the rabbit, the remaining onions and greens. After that, wine, sour cream and a glass of water are poured into the pan - the rabbit’s recipe in sour cream is almost done, the meat will only be put out under a closed lid over low heat for an hour. A quarter of an hour before the end of cooking, the tomato paste and small cubes of mushrooms are sent to the roast. Serving such an unusual dish should be still hot, while the meat remains tender, literally melting in the tongue.