Stewed rabbit in sour cream is one of the most popular and favorite dishes that are most often prepared from rabbit meat. This is not surprising, because it especially attracts those who carefully monitor their weight. Rabbit meat is perhaps the most dietary meat. After all, 100 grams contains only 156 kcal. And this means that it can be eaten in almost unlimited quantities.
Dish features
Braised rabbit is a dish that will practically not contain such harmful cholesterol. So, you should not be afraid of the high content of this substance in the body and the threat of developing atherosclerosis.
Moreover, rabbit meat contains proteins that are easily absorbed by our body, phosphorus, potassium, fluorine, manganese, iron, all kinds of vitamins B and C. And another important advantage of rabbit is that it is not an allergen. Therefore, future mothers can eat meat without fear, and when they have a baby, many start feeding with meat products just from rabbit meat, since it is completely safe and only useful.
At the same time, stewed rabbit in sour cream has amazing taste, it is a very tasty and extremely nutritious dish. Recipes for its preparation deservedly occupy an honorable place in the cookbooks of the most famous chefs in the world. This is despite the fact that cooking stewed rabbit is not at all difficult. Even a novice hostess will cope with this task.
How to choose a rabbit carcass
An important stage is the purchase of a rabbit carcass, the main thing here is not to lose. The final result may depend on this, how tasty your dish will turn out.
Please note that the carcass must be bloodless and have evidence that in front of you is rabbit meat. For this, sellers usually leave a ponytail or foot, so that buyers have no doubt.
Ideal when the meat is a soft pink color. And fatty streaks, if any, are quite insignificant. So you can distinguish a young rabbit from an animal that was already at a respectable age. It is the young meat that can be quickly cooked, it will remain tasty and juicy.
If you are offered to buy meat of a saturated darkish shade, then you can be sure that the animal was old, which means that you must pickle it before cooking. Otherwise, the fibers will remain very stiff, you will not get any pleasure.
Marinade
For a rabbit marinade that you plan to stew in sour cream, a mixture of vinegar and water is best.
They must be added at the rate of a teaspoon of vinegar per liter of chilled water. If you are a categorical opponent of vinegar, then you can replace it with lemon juice, while the proportions will remain the same. If there is a lot of meat, and the marinade cannot cover the whole carcass, without exception, then double the ingredients.
With the help of the marinade, it will be possible to soften the fibers, as well as eliminate the specific smell of rabbit meat, which not everyone likes. You have to leave the carcass in the mixture for four hours.
If you managed to buy young meat, then pickling it is not necessary at all. Only if you want to give your dish an original taste, you can use milk or white wine as a marinade. In the first case, the meat will be more tender, and in the second it will get spicy notes.
Essential Ingredients
To prepare the stewed rabbit, you will need the following ingredients:
- half a kilogram of cut rabbit meat;
- three medium onions;
- a pack of sour cream;
- two bay leaves;
- black pepper and salt - to taste (pepper can be taken as ground or peas).
Cooking process
First, wash the rabbit meat, cut it into small pieces. Next, it needs to be salted and pepper, dried with paper towels.
Chop onions into large slices. We take a heated frying pan, on which first we fry the pieces of meat until they get a delicious golden crust. Only then add onions. We prepare rabbit meat with onions for seven to ten minutes.
Now take sour cream - an important ingredient during the preparation of stewed rabbit. She must carefully pour all the pieces of meat, immediately after that reduce the fire to a minimum.
Transfer the meat to a saucepan, in which add half a glass of enough hot water, but not boiling water. At this stage, put a few leaves of parsley, as well as peas of black pepper, for the meat. If necessary, salt the dish.
Now close the pan and simmer the rabbit over low heat until cooked. It can be determined by the degree of softness of the meat. As a rule, the stewed rabbit recipe is designed for one and a half to two hours. The final cooking time will depend on the age of the animal: the older it is, the longer it will take to cook.
Loaf of rice, pasta, mashed potatoes are usually served as a side dish for the rabbit in sour cream, and any cereal cereals will be appropriate.
Rabbit in sour cream sauce
For stewed rabbit, a photo of which is in this article, a special sour cream sauce is often prepared. Consider this recipe in more detail. In this case, the ingredients will have to be divided into those that are needed for cooking the meat itself and those that will be needed for sour cream sauce.
So take:
- rabbit carcass weighing up to two kilograms;
- one large onion;
- a mixture of Italian herbs is suitable as a seasoning;
- one bay leaf.
For sour cream sauce we need:
- 20 grams of butter;
- two tablespoons of flour;
- one and a half glasses of boiling water;
- a pack of sour cream;
- a pinch of nutmeg;
- salt and black pepper to taste.
Rabbit with sour cream sauce
A step-by-step recipe that is given in this article will come to help in the preparation of stewed rabbit. First, cut the rabbit carcass, then wash it thoroughly and pat dry with paper towels.
Onions cut into half rings and fry in a pan with vegetable oil. On it, you can also fry pieces of rabbit meat until they become rosy on both sides.
Now we take a deep pan, on the bottom of which we spread the fried onions, and on top pieces of rabbit meat. The basis for your delicious dish laid. Add a little water, bring it to a boil, and then simmer for about half an hour on the smallest fire.
Now it's time to make the sauce. First, melt the butter in a skillet over medium heat. Then, without removing the pan from the heat, add the flour to get a homogeneous mass without lumps. Pour boiling water in small portions, and also add spices: pepper, salt, and, if desired, nutmeg.
The most important component of this sauce is sour cream. Stirring, it must be brought to a boil. After that, you can be sure that your sour cream sauce is ready.
Pour them a saucepan in which the rabbit is stewed, mix and leave on low heat for another forty to fifty minutes. Before you remove the dish from the stove, sprinkle a mixture of Italian herbs and your other favorite spices, which are optimally combined with meat. If necessary, salt the dish again.
That's all, your rabbit is ready.
Rabbit with prunes
If you want to cook something new and unusual, you can please your loved ones with a stewed rabbit in sour cream with prunes. This will require:
- two kilogram carcass of a rabbit;
- four cloves of garlic;
- a full glass of prunes;
- one and a half packs of sour cream with a fat content of at least 20%;
- two onions;
- one large carrot (or several small);
- spices of your choice (experienced chefs recommend using Provencal herbs, rosemary and, of course, salt and pepper).
Original recipe
So, the recipe for stewed rabbit in sour cream with prunes. To begin with, we carefully chop the garlic, and then add to the resulting mixture two tablespoons of vegetable oil and herbs that you like most. This will be your marinade, which you need to grease the rabbit carcass and leave it to marinate for at least four hours.
Cooks with experience are advised to use the marinade, even if you got the meat of a young rabbit. The recipe given in this article will give the dish spicy, pleasant and unique taste, which is guaranteed to surprise your loved ones, relatives and all guests.
The stewed rabbit looks very appetizing in the photo. The recipe for cooking is described in detail in this article, so cooking should not be difficult for you.
While the meat is pickling, grasp the prunes. Wash it thoroughly and chop finely. Then pour boiling water to make it swell.
It is best to take a deep cauldron from the dishes, in which the onions and carrots are fried, and dried prunes are laid out on top. Excess weight can be removed with a slotted spoon.
After salting the rabbit meat, put it in a cauldron and fry. Then add prunes and vegetables. Sour cream should be diluted with water or milk and only then pour meat on it. The dish is stewed for 60 minutes over low heat.