As the author of the famous humoresque Vladimir Pertsov said, "rabbits are not only valuable fur." And it should be noted that he was completely right. Rabbit stewed in sour cream is considered a dietary and even gourmet product. Rabbit meat is light, tender, lean and very nutritious. Due to its easy digestibility, it has earned a reputation as a dietary product that is suitable even for patients with a violation of the normal functioning of the digestive tract. They recommend rabbit meat to both children and the elderly. As a rule, a rabbit stewed in the oven is served for the holidays, but if your financial situation allows you, you can eat rabbit meat more often. There is no harm from it and there cannot be, one sheer benefit.
So, on the agenda we have a rabbit stewed in sour cream, the recipe for this wonderful dish today and we will translate it into reality. Usually stewed rabbit in sauces. He is also good with seasonings, but it is important not to overdo it, there should not be a lot of spices. But the rabbit stewed in sour cream is a classic and the most commonly used recipe.
What do we need to make a rabbit? Of course, the rabbit itself, one carcass, as a rule, is enough for a table of 8 guests. First, we cut the rabbit into portions. Since it has very hard bones, it is best to chop it with a kitchen ax to cut bones. Or break the carcass and then cut in places of cartilage joints, if the hatchet was not at hand.
The next step is to fry the pieces of meat on the vegetable with the addition of butter. The fire under the pan should be strong, and the meat should be kept on fire until it is browned.
While the rabbit is fried, you can do sour cream sauce, because we do not just fry the rabbit, our recipe says: rabbit stewed in sour cream. For the sauce we need a glass of fat sour cream, pour a spoonful of salt into it, a third of a spoonful of ground ginger, as much dried garlic and saffron. If your family has decided to use other spices, then pick up your set. Thoroughly mix everything and add as much water as needed to make the resulting sauce consistency like kefir.
Now we have two main components: fried rabbit slices and sauce. So, it’s time to start the second part of the “Marlesonean ballet”, and if not distracted, then do the following: transfer pieces of the fried rabbit from the pan to the cast iron and fill with sour cream sauce, not forgetting to cover. When the sauce in a cast iron boils, you can reduce the fire and put it out then 15 minutes.
Now, while the meat is stewed, you can start preparing for the next step, namely, chop the onions and carrots. When 15 minutes expire, add chopped vegetables and put the cast iron stew for another 10 minutes. At the final stage, you need to make sure that there is enough liquid in the saucepan or casserole in which you cook. If it seems to you that it remains small, then add hot water or, as an option, water with the addition of sour cream.
Everything, the rabbit stewed in sour cream is almost ready, it remains to prepare a side dish and you can serve the appetizing and fragrant dish on the table.
Various cereals are perfectly suitable as a side dish for our rabbit: buckwheat, pearl barley, wheat, and the dish goes well with beans and peas. Very good rabbit stewed in sour cream, with boiled or fried potatoes.
The recommendations made in this article are not the only ones that are true. If you want to change something, do not be afraid and feel free to experiment. You will definitely succeed!
Ingredients required for cooking:
- rabbit - carcass for one and a half kg;
- sour cream - 1 glass;
- salt - a teaspoon;
- saffron, dried garlic, ground ginger - one third of a teaspoon;
- water - 300 g;
- onion - 1 pc;
- carrots - 1 pc.