And on weekdays, and at the festive table, a rabbit in a creamy sauce will be an appropriate and welcome “guest”. Its meat is rightfully considered dietary, so people with dietary restrictions can even afford a dish. And the taste of a rabbit will please even avid and capricious gourmets.
Rabbit in a creamy sauce: basic recipe
Despite all the tenderness of rabbit, it has a rather specific smell, which is very confusing for many. Therefore, it is recommended to pre-soak the carcass. The culinary experts recognize the white wine as the ideal option, but if you don’t have it or you’re sorry to spend the drink on the marinade, you can dilute a couple of tablespoons of vinegar in a liter of water, it will turn out only slightly worse. After a couple of hours of soaking, the rabbit is cut and fried in vegetable oil, after which it is transferred to a baking dish, and chopped onions with carrots are fried in the juice from the meat. When they are almost ready, laurel, pepper, salt and seasonings are introduced into the pan, according to your tastes. Literally in a minute or two, half a liter of non-fat cream flows in; if you want a thicker gravy, you can add a couple of tablespoons of flour to the vegetables at the time of frying. The resulting mass is poured in a baking sheet, and the rabbit in a creamy sauce is placed in the oven for an hour and a half. Cooking time depends on the size of the carcass.
On the stove and with additions
Do not want to use the oven - you can cook the rabbit in a creamy sauce using only the top surface of the stove. The beginning of the process coincides with the already described manipulations, only before frying slices of carcasses should they be stuffed with garlic cloves cut in half. The second stage is a quenching with the addition of a small amount of water. The frying is added half an hour after boiling. After another hour, a glass of cream is poured; This time a dairy product with high fat content is selected. Now it remains to wait until the dish boils again (the fire should be small and the lid closed), and the aromatic meat can be carried on the table.
By the way, all these procedures are available for execution in the multicooker.
Rabbit in cream sauce with mustard
They say this recipe gives even better results. Especially they like those who love the increased spice of dishes.
The carcass is pickled already chopped. For a marinade, five tablespoons of grain mustard are mixed, two - olive oil, pepper and salt. This composition is coated with rabbit pieces and left alone for about an hour. Then the meat is transferred to a thick-walled bowl with a sprig of rosemary, poured with dry white wine with broth (in a glass) and put on fire until it boils. After waiting for it, you need to add the contents of the pan, cover it with a lid and put in the oven for an hour. Then the pieces are transferred to another container and put into heat, and sauce is prepared on the basis of rabbit juices. They need to be filtered, boiled half, add a glass of fat cream, warm for several minutes and add a slice of oil. When it melts, the stewpan is removed, and the yolk is introduced into the sauce with intensive stirring. The chopped greens are poured. Gravy is poured into a gravy boat and served on a dish with beautifully laid rabbit meat.
Delicious rabbit in a creamy sauce with mushrooms
To prepare this dish, half rings of two onions are added to slightly fried pieces of meat, and frying continues until they become rosy. The next step is to infuse half a glass of white wine with the addition of such an amount of water that the meat is completely hidden under the surface of the liquid. The rabbit should be stewed in a creamy sauce for an hour. During this time, you will have time to fry large pieces of mushrooms in melted butter. About ten minutes before removing the pan from the fire, champignons are added to it, and in one or two - half a glass of cream is poured. At the same time, the dish needs to be salt, pepper and season with spices.