Rabbit stew is not only delicious, but also a very healthy dinner. The rabbit is a storehouse of useful elements, it is rich in protein and is dietary. We have selected for you the three most delicious rabbit recipes in sour cream with mushrooms. Mushrooms will give the dish a pleasant, rich aroma, and sour cream - a delicate creamy taste.
True, the rabbit is preparing for a long time. The multicooker or a good oven will speed up the cooking process. Don’t worry, we will share all three cooking methods.
Rabbit in the pan
And we begin our acquaintance with the preparation of a rabbit with mushrooms in sour cream in a pan. To prepare a rabbit in this way you will need:
- 250 ml of pure water;
- 1 rabbit (1.5 kg weight);
- 500 g of champignons;
- 250 g sour cream;
- 1 large onion;
- 1-1.5 Art. l wheat flour;
- 3 stalks of parsley;
- 50 ml of vegetable oil;
- spices: salt, pepper, bay leaf;
- vegetable seasoning.
Cooking a rabbit is better in a deep cast-iron pan with a convenient lid.
Cooking process
To cook a rabbit in sour cream with mushrooms, it is necessary to carefully process the carcass. Take a peeled rabbit, remove the heart, lungs, kidneys and other entrails. Rinse the carcass under cold running water, rinse off any remaining blood and clean it of other contaminants. Blot the carcass with a clean kitchen towel and chop into smaller pieces.
On a stove, heat a deep cast-iron pan, season it with vegetable oil. Lay out the pieces of the rabbit and sauté them until a delicious brownish crust appears. Turn the slices a few times with a spatula for even cooking.
While the rabbit is fried in a pan, prepare vegetables and herbs. Peel the onion and cut into thin half rings. In mushrooms, remove the rhizomes, rinse them under running water, removing sand, and cut into plates 5 mm thick.
Rinse the greens and chop finely.
Transfer the finished rabbit meat to a separate plate, and put half the onion rings in the remaining fat. After stirring, simmer the onion for 2-3 minutes until a light golden crust appears. Next, put the mushrooms to the onion, reduce the heat to a little more than the minimum and simmer for 5-7 minutes, the mushrooms should give juice.
Return the rabbit meat to the pan, fill the frying with 250 ml of water, in addition, add a tablespoon of vegetable seasoning, to taste salt, pepper, bay leaf. Bring the liquid to a boil, then reduce the heat to a minimum. Cover the pan and simmer together for 20 minutes.
In a separate container, mix sour cream and flour together. After 20 minutes, put the sauce in a pan, cover the dish and simmer for 10-15 minutes.
Ready stewed rabbit with mushrooms in sour cream, let it brew for 5-7 minutes before serving in portions. When serving, garnish with fresh herbs.
Rabbit in the oven
You can cook the same tasty rabbit with mushrooms in sour cream in the oven. The cooking process is also simple, but the structure of the meat is much softer, juicier. The oven works wonders. Let's see what comes in handy for cooking a rabbit in sour cream with mushrooms this way:
- 1 large rabbit;
- 800 g of champignons;
- 400 g of fat sour cream;
- 2 onions;
- 3-4 cloves of garlic;
- half a lemon;
- butter;
- a sprig of rosemary;
- black pepper, salt.
Cooking
Treat the rabbit as described in the first recipe. Put the finished pieces of rabbit meat in a deep enameled or glass bowl, fill with cold water. Squeeze lemon juice into it. After a little cure, add a sprig of rosemary. Leave the meat for several hours.
Spread a preheated deep frying pan with a piece of butter. In it, add a few cloves of garlic, passed through a press. Fry pieces of meat on each side. They do not need to be fried until cooked, only fried so that a pleasant crust appears, and the meat has absorbed butter and the aroma of garlic. Place the rabbit pieces in a cauldron.
In the same oil, lay out the onion, pre-cut into large half rings. It also does not need to be fried, the main purpose of frying is to remove the bitterness of onions, to force the juice to start. Transfer it to the meat. Add salt and pepper to the cauldron. Cover the cauldron with a lid and let simmer for at least an hour. No need to add water. Stir frying occasionally.
Peel the mushrooms, chop along. Do not grind, mushrooms should be felt in the overall picture of the dish. Heat the same pan, fry mushrooms on it.
Transfer the stewed rabbit with onions onto a baking sheet or in a baking pan in the oven. Fill the rabbit with mushrooms and mix gently. Mix sour cream with the juice in which the meat was stewed. Add some salt, spices, favorite seasonings. Pour the rabbit sauce, cover and place in the oven, preheated to 180 degrees for an hour.
The finished dish is a rabbit in sour cream with mushrooms, serve with a vegetable salad, boiled potatoes. Garnish with olives and fresh herbs.
Rabbit with mushrooms in sour cream in a slow cooker
The easiest and fastest way to cook a rabbit is in a slow cooker; moreover, it turns out to be very juicy. To do this, you will need:
- 1 rabbit;
- 200 ml of fat sour cream;
- 200 g of champignons;
- 10 small onions;
- 2 medium carrots;
- 3 cloves of garlic;
- 40 g butter;
- 15 g of dried mushrooms;
- 2 tbsp. l vegetable oil;
- 1 tsp wheat flour;
- spices: salt, pepper, bay leaf;
- greens.
Cooking process in a multicooker
Soak a little dried mushrooms 2-3 hours before cooking in cold water. And the best thing to do is overnight. After the water drain, rinse the mushrooms.
Then fill the mushrooms with a small amount of clean water and boil for an hour. Throw the finished ones onto a sieve, strain the broth and save.
Remove the film from the rabbit carcass, rinse thoroughly and cut into pieces. Peel and chop the carrots in large circles.
Rinse the mushrooms thoroughly, removing sand, cut off the contaminated legs and cut into quarters.
Peel the onions and also cut into quarters if using small onions.
Melt a piece of butter in a skillet. So that it does not burn, it can be diluted with a small amount of vegetable. In heated fat in small portions, fry pieces of rabbit meat until a light golden crust appears.
Put vegetables, carrots and mushrooms in the multicooker bowl. Grind boiled mushrooms and put to the rest of the ingredients. Put the roasted rabbit on the vegetables. Salt all the ingredients, add pepper and other dried herbs (rosemary, basil are perfect).
Pour into a slow cooker and strained mushroom broth. If there is little liquid, add boiled water.
Turn the multicooker into the quenching mode, set the timer for 30 minutes, and the pressure to 4.
After half an hour, mix the sour cream with flour and send to the bowl. Add a little chopped garlic and bay leaf if desired. Stew the rabbit for another 20 minutes until cooked.
It's just that you can make a delicious rabbit dinner. Enjoy your meal!