Rabbit stewed in sour cream. Step by step recipe with photos. Rabbit stewed in sour cream - dish options How to stew a rabbit with sour cream

Servings: 4

Calories: 397 kcal

Cooking time: 2 hours 30 minutes

Ingredients

• rabbit carcass
• 200 grams of sour cream
• 100 ml dry white wine (optional)
• 2 onions
• 2 garlic cloves
• 200 ml boiled water
• 3 tablespoons butter
• 3 tablespoons vegetable oil
• pepper

Properly cooked rabbit meat will be appreciated by the most fastidious gourmets. After all, rabbit meat is so tender, soft, and also dietary and suitable for dieters and young children. Rabbit stewed in sour cream according to this recipe always turns out not dry and very tasty. In addition, this dish does not require constant attention from you, it is prepared almost independently. So, let's begin.

Wash the rabbit carcass, dry it and cut into portions. Cut the onion into quarter rings, peel the garlic and finely chop.

Heat the butter and vegetable oil in a frying pan and fry the rabbit pieces on both sides until golden brown.

Transfer the fried pieces to a clean bowl and keep warm.

In the pan where the rabbit was fried, spread the onion and fry for 1-2 minutes.

Pour in the wine and boil it for 7-10 minutes. Add garlic, pepper. Add sour cream and mix everything.

Pour in water, salt and put the rabbit pieces in the pan.

Bring to a boil, cover with a lid, reduce heat and simmer for 1.5-2 hours.

Bon appetit.

Rabbit is not so common on the home menu. But it is considered dietary meat, as it contains a lot of protein, which is absorbed almost completely.

Rabbit meat is rich in vitamins PP, B9, B12 and such useful trace elements as phosphorus, magnesium, potassium, calcium, copper, selenium.

The rabbit has white soft meat, so it is used in baby and diet food.

• The rabbit is boiled, fried, baked.
• For frying, use the back of the carcass, as it has less connective tissue.
• The front part of the carcass is boiled or stewed. The line between the front of the carcass and the back runs along the last lumbar vertebra.
• The fatty parts of the carcass are baked. Most of the fat in rabbits is deposited at the withers and in the groin. In well-fed rabbits, the kidneys are half covered with fat.
• If the rabbit is skinny, it is sometimes stuffed with lard.
• The old rabbit is pre-marinated. This improves its taste, kills the specific smell and makes the meat soft. For the marinade, cut the onion into half rings, chop the celery, parsley, and garlic. Pour vegetables with 500 ml of table vinegar. Add salt, pepper, bay leaf, one teaspoon of sugar and cook for 10 minutes. Cool down. In this marinade, pieces of rabbit meat are kept from 6 hours to a day (depending on age).
• Most often, sour cream is used to make meat soft during heat treatment.

Rabbit stewed in sour cream in a pan

Ingredients:

• rabbit - 1 pc.;
• fat - 80 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• butter - 20 g;
• sour cream - 180 g;
• flour - 20 g;
• broth - 500 ml;
• salt - to taste;
• black pepper - to taste.

Cooking method

• Cut the carcass into portioned pieces.
• Fry in fat until golden brown and put on a plate.
• On the remaining fat, sauté onions and carrots, cut into strips.
• Put the pieces of meat back into the pan.
• Prepare sour cream sauce. To do this, lightly fry the flour in butter. Gradually introduce the broth and cook at a low boil for 5 minutes. Strain.
• Combine the floury liquid with sour cream and pour the meat with this sauce.
• Simmer until done.

Boiled rabbit stewed in sour cream

Ingredients:

• rabbit - 1 pc.;
• onions - 2-3 pcs.;
• butter - 50 g;
• salt - to taste;
• bay leaf - 2 pcs.;
• black peppercorns - 10 pcs.;
• garlic - 5 cloves;
• sour cream - 500 g.

Cooking method

• Cut the carcass into portions.
• Dip in boiling water and cook for 10 minutes. Remove from water and rinse well.
• Dip the meat again in clean boiling water, put salt, pepper, bay leaf. Cook until ready.
• Remove from broth, cool and stuff with garlic. Place in a saucepan.
• Cut the onion into half rings and sauté in oil.
• Cover meat with prepared onion.
• Pour in sour cream and simmer on low heat for 30 minutes under the lid.

Rabbit stewed with sour cream in a slow cooker

Ingredients:

• rabbit - 1 pc.;
• sour cream - 400 g;
• onion - 1 pc.;
• carrots - 1 pc.;
• vegetable oil - 40 g;
• ground black pepper - to taste;
• salt - to taste;
• garlic - 4 cloves.

Cooking method

• Cut the prepared rabbit carcass into portions.
• Fry the meat in a pan until golden brown and transfer to the multicooker bowl.
• In the remaining oil, fry finely chopped onions and grated carrots on a medium grater. Put in a bowl on top of the rabbit.
• In a separate bowl, mix sour cream, salt, pepper and minced garlic.
• Pour sour cream over meat.
• Close the multicooker bowl with a lid, set the “Extinguishing” program and cook the rabbit for 40-50 minutes.

Rabbit stewed in sour cream with spices in a slow cooker

Ingredients:

• rabbit - 1 pc.;
• onion - 1 pc.;
• tomatoes - 2 pcs.;
• carrots - 1 pc.;
• ground black pepper - a pinch;
• suneli hops - 1 tsp;
• salt - to taste;
• olive oil - 20 g.

Cooking method

• Cut the prepared rabbit into portions.
• Cut the onion into half rings, grate the carrots on a medium grater, cut the tomatoes into cubes, and chop the garlic.
• Pour oil into the multicooker bowl and put the meat. Set the program "Baking" and fry the rabbit meat for 15 minutes.
• Put onions and carrots, mix. Cook another 15 minutes.
• Add tomatoes, garlic and sauté for 10 minutes. As a rule, the multicooker finishes its work after 40 minutes.
• In a bowl, mix sour cream with spices. Pour over meat and vegetables. Set the program "Stew / Soup" and cook for 30-40 minutes.

Rabbit stewed in sour cream in the microwave (diet dish)

Ingredients:

• rabbit - 1 pc.;
• sour cream - 300 g;
• salt - to taste;

Cooking method

• Cut the carcass into portions.
• Put the pieces of meat in a bowl, sprinkle with salt and pepper.
• Put sour cream and coat each piece with it properly.
• Place the meat in a microwave safe dish. Add 100 ml of water.
• Loosely cover the pan with a lid and place in the microwave on medium power. During the cooking process, the meat must be stirred periodically, otherwise the upper pieces will dry out and darken. After 40 minutes, rabbit meat will be ready.

Rabbit stewed in wine with sour cream and mushrooms

Ingredients:

• rabbit - 1 pc.;
• champignons - 200 g;
• sour cream - 150 g;
• rosemary - a pinch;
• white wine - 100 ml;
• olive oil - 20 g;
• salt - to taste;
• ground black pepper - a pinch.

Cooking method

• Cut the carcass into pieces and pour over the marinade (the recipe is described at the beginning of the article). Endure several hours.
• Fry rabbit pieces in butter until golden brown.
• Put the meat on a plate, and fry the mushrooms in the remaining oil. Add chopped garlic and stir.
• Return the meat to the pan, sprinkle everything with rosemary and pour over the wine.
• On high heat, slightly evaporate the liquid, and then put the sour cream.
• Close the lid and simmer over low heat until the meat is cooked.

Rabbit stewed with sour cream and tomato

Ingredients:

• rabbit - 1 pc.;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• sour cream - 400 g;
• broth or water - 600 ml;
• tomato paste - 50 g;
• butter - 100 g;
• salt - to taste;
• ground black pepper - to taste.

Cooking method

• Cut the prepared rabbit into portions.
• Fry it in oil in a pan until golden brown.
• Place the meat in a saucepan. Here also put the onion cut into half rings and the carrot cut into circles.
• Pour the broth into the pan from under the meat and bring to a boil. Strain.
• Pour the meat and vegetables with the resulting broth and also bring to a boil.
• Add sour cream and tomato paste.
• Mix. The liquid should cover all the meat, so if it is not enough, you need to add a little water or broth. Put the spices, close the lid and simmer over low heat for about an hour.

Rabbit stewed with sour cream in a pot

Ingredients:

• rabbit - 1 pc.;
• onions - 4 pcs.;
• sour cream - 300 g;
• melted butter - 80 g;
• salt - to taste;
• flour - 60 g;
• ground black pepper - to taste.

Cooking method

• Cut the prepared rabbit carcass into portions.
• Divide them into pots.
• Cut the onion into half rings and fry in melted butter.
• Spread the onions evenly among the pots, covering the meat.
• Put salt, pepper and sour cream.
• Put in the oven and bring to a boil.
• Knead a stiff dough from flour and water. Close the pots with them, like a lid. Place back in the oven and simmer the rabbit for about an hour at 200°C.
• Remove from oven, remove lid and serve.

Loose rice, buckwheat, mashed potatoes, boiled potatoes are suitable for any of these dishes as a side dish. Put the meat on a plate, place a side dish next to it and pour over the sour cream sauce.

Among the most popular rabbit dishes is stewed rabbit in sour cream. And no wonder. Among other varieties of meat, this is the most dietary. 100 g of rabbit meat contains only 156 kcal. Therefore, you can eat it in unlimited quantities.

Rabbit in sour cream cooking recipes with photos

In cooking, rabbit meat occupies one of the first places. Meat can be subjected to any heat treatment, and its useful qualities remain practically unchanged.

Rabbit meat pairs well with vegetables, other meats, rice, mushrooms, nuts, fruits such as apples and mangoes. From spices, you can add juniper or fennel. It can be served with mustard, sour cream or tomato sauces. From alcoholic beverages to a rabbit is ideal.

Recipe for stewed rabbit in sour cream with photo

Cooking a tender rabbit with sour cream mustard sauce is not a very troublesome business. The result will exceed all your expectations. Cooking rabbit in sour cream in the oven. But if you wish, you can use a cauldron or a goose. There will be no difference in taste. Only beforehand, the carcass should be soaked for half an hour in water mixed with half the fruit.

Cooking steps:

You can take any side dish, but fresh vegetables are best. And, of course, wine.

Rabbit in sour cream recipe with curry and broth

The proposed dish is not only delicious. But it is also an excellent diet for those who want to lose weight due to low calorie content.

The dish according to the proposed recipe is cooked in a frying pan. But if there is no desire or time to mess around, you can experiment and stew the rabbit in sour cream in a slow cooker.

The rabbit cooked according to the recipe below is tender and soft.

To prepare a stewed rabbit in sour cream, you must follow a series of steps:

Rabbit in sour cream with potatoes and vegetables

The proposed dish is suitable not only for a family dinner, but also for guests. It is preferable to take fillet, but the dish from the carcass will also be excellent. Rabbit in sour cream sauce will be especially piquant if you add a variety of spices to the dish, such as oregano and cumin.

Cooking process:

Put the finished dish on plates and serve.

"Wine" rabbit stewed in sour cream

But in sour cream and wine? We suggest you try another delicious recipe for cooking rabbit meat. Thyme will help to reveal the aroma and taste.

Cooking steps:

If you do not have pink pepper, you can replace it with a freshly ground mixture of 4 peppers.

Experiment, and a rabbit stewed in sour cream will become a frequent guest on your festive and everyday table.

Video recipe for rabbit baked in sour cream

Everyone remembers the popular expression that rabbits are not only valuable fur, but also two to four kilograms of delicious dietary meat. And this is true. Rabbit meat has a high biological and nutritional value: it contains essential amino acids, iron, cobalt, phosphorus, and many vitamins. Moreover, their number exceeds the content in other types of meat. Rabbit meat is widely used in clinical nutrition, it is useful for people of all ages, especially children, the elderly and those on a diet, because. this meat is low-calorie, contains only 150kcal per 100g. It is also valuable that rabbit meat does not accumulate pesticides, herbicides and nuclear decay products, which means it is environmentally friendly.

Rabbit meat is recognized as a dietary and delicacy meat not only in Russian, but also in other national cuisines of the world. Crawl dishes are especially popular in the Mediterranean countries. It is fried, stuffed, baked, stewed in wine, cream, sour cream. Rabbit cooked in sour cream is the most beloved and one of the most common dishes, which can be briefly described as tasty, fast, healthy. Rabbit meat is simply stewed in sour cream, or mushrooms, apples, nuts, prunes, garlic, rosemary, white wine are added.

Rabbit in sour cream - food preparation

The meat of a young rabbit practically does not require preparation. But the rabbit meat of an adult can be harsh and have a specific smell. To make the meat fibers more tender and remove odors, it is pre-soaked for several hours, usually three to four is enough. For marinade, it is necessary to dilute water with vinegar in the ratio: for 1 liter of water - 1 small spoonful of vinegar (9%) or lemon juice. It is necessary that the liquid covers the carcass completely, so if the marinade is not enough, you will need to make a new portion. Sometimes the meat is soaked in milk for more tenderness or wine for piquancy.

To divide a whole rabbit into parts, experienced chefs recommend first cutting the carcass in half along the extreme lumbar vertebra, and then cutting these halves into portions. The bones of a rabbit, although hard, are fragile, so you need to try not to crush them, but cut them with one blow to avoid small fragments.

Rabbit in sour cream - the best recipes

Recipe 1: Rabbit stewed in sour cream

Rabbit cooked in sour cream is simply delicious. Carrots, garlic and onions, used as auxiliary products for stewing, united in a single bouquet, endow the rabbit with a magical aroma and amazing taste.

Ingredients: small rabbit carcass - 2 kg, one large carrot and onion, 0.5 l of thick fat sour cream, 3 cloves of garlic, black pepper, salt, vegetable oil.

Cooking method

Grate the soaked rabbit pieces with chopped garlic, pepper, salt and leave to marinate for about an hour. Then heat the oil and fry the rabbit until a beautiful crust. It is necessary to fry on high heat.

In the same oil, fry onion half rings and coarsely grated carrots. Put the meat in a bowl, fried vegetables on top and pour sour cream. If it is too thick, it can be diluted with water. Season with additional salt if needed.

When the contents boil, cover with a lid and reduce the heat as much as possible. Simmer for about forty minutes. If the rabbit is young, this time is usually enough. If the meat is tough, keep on fire until tender. Crawl in sour cream goes well with boiled rice, buckwheat, but even better with mashed potatoes. You can decorate the dish with sprigs of fresh herbs.

Recipe 2: Rabbit in sour cream with mushrooms

The rabbit, fried in garlic oil, is first stewed with onions in its own juice, and then baked in the oven with mushrooms and sour cream. Unusual aromas hover at this time, therefore it is better to remove those who are especially hungry, for humane purposes, from the kitchen while cooking.

Ingredients: rabbit carcass - 3 kg, 2 large onions, 0.5 l of thick fat sour cream, 0.7 kg of fresh champignons, 4 cloves of garlic, salt, pepper, vegetable oil.

Cooking method

Cut the soaked rabbit carcass into large pieces. Flatten the garlic cloves and fry them in oil to release their flavor. The garlic is then removed and discarded. And the rabbit is fried in oil, not necessarily to a crust, the main thing is that it absorbs the garlic flavor. Transfer it to a stew dish. It is better if it is an ordinary cast-iron cauldron - it keeps heat well, and the dish in it will not burn.

In the oil where the rabbit was fried, fry onion half rings. It is not necessary to fry until golden, the main thing is that the onion softens. Transfer it to the cauldron to the crawl, sprinkle with pepper, salt, and simmer over low heat for about an hour. There is no need to add liquid, the rabbit will release the juice and it will be enough.

Coarsely chop the mushrooms, so that a piece is well felt on the teeth, and put in a frying pan, adding a little oil. It is not necessary to fry them for a long time, it is necessary to wait for them to give juice. It can be drained.

In the dish where the dish will be baked, transfer the pieces of the stewed rabbit with onions (without liquid), put the mushrooms on top, mix. Combine sour cream with the broth in which the meat was stewed, add salt, pepper, you can add some other seasonings at your discretion, and pour the meat with mushrooms over it. Cover and bake for about an hour (180C).

Recipe 3: Rabbit in sour cream with prunes

This delicious rabbit is more suitable for a festive table. Unusual gravy envelops him with a gentle veil. Prunes added to the dish give it a piquancy, delicate aroma and a slight sourness, softened by the creamy taste of sour cream.

Ingredients: rabbit - 2-2.5 kg, 4 garlic cloves, prunes - 1 handful (about ½ - 2/3 cup), 500 ml sour cream (15-20%), 2 large onions, 1 large carrot, vegetable oil, salt, spices (any to taste - for game, French herbs, rosemary).

Cooking method

Mix chopped garlic, two tablespoons of oil, spices, salt and spread prepared pieces of meat. Leave to marinate for three to four hours. During this time, the pieces will need to be mixed several times.

Cut prunes into quarters and steam - i.e. Pour boiling water over and leave to swell and soften.

In a cauldron, fry onion half rings and grated carrots, add prunes and hold everything together for a little on fire. Then transfer for a while to another bowl, and fry the rabbit pieces in this oil (the marinade does not need to be washed off, fry directly with it) until almost all the liquid has boiled away.

Transfer the vegetables with prunes back to the cauldron with the meat, mix and pour over the sour cream. You can first add a little milk (1/3 cup) to it so that the sour cream does not curdle. Add salt, pepper if necessary, and simmer until the meat is tender, about an hour. The dish is cooked over low heat with the lid closed. Sometimes it is necessary to look into the cauldron to mix the contents, lifting the vegetables from the bottom so that they do not burn. Carrot, especially if it was finely grated, during this time it has time to boil, and gives the sauce the desired density.

- Rabbit meat has more nutritional value if the carcass has a large amount of muscle tissue. If the fibers contain insignificant fatty layers, then the animal was well fed, and its meat will be more tender.

- When buying a fresh chilled rabbit, you need to know that its meat must be bled, white, slightly pinkish in color, with a dense structure, and not have an unpleasant odor. It is believed that the younger the rabbit, the thinner its bones. An older individual has dark pink meat.

- The carcass should be sold with an ear or a tail, hair and claws are left on the paw, so that by these signs it can be made sure that this is a rabbit.

Insanely amazing taste! Rabbit stewed in sour cream will pleasantly surprise true connoisseurs of gourmet dishes. The main question will be how to cook it correctly? How to make meat sufficiently juicy and tender? How to choose a carcass? This is what our conversation will be about.

Rabbit meat rarely pleases our table with its presence. According to nutritionists, rabbit meat has a huge amount of nutrients. It is suitable for food even for kids, because it contains 150 calories per 100 grams of meat. Recipes for making a stewed rabbit are suitable for both a regular diet and a medical one, since they have little fat, a lot of proteins and a storehouse of substances necessary for the human body.

Selecting and preparing meat

In order for the preparation of the rabbit stewed in sour cream to be perfect, and the taste to be at the highest level, it is necessary to seriously approach the choice of the carcass. You must know for sure that this is rabbit meat, which should be free of blood. As evidence, the tail of the animal is attached.

The carcass of a rabbit should ideally be pink with a small amount of streaks of fat. This proves that we have a carcass of a young rabbit, which should become soft and juicy during cooking. If, upon closer examination, the meat turned out to be of a brighter color, then it is from a mature animal and it is better to hold it in the marinade for several hours to soften it.

Marinating rabbit meat

When marinating a rabbit stewed in cream and sour cream, you will need vinegar diluted with water. You need to take a liter of cold water and dilute a teaspoon of vinegar. Instead of vinegar, you can take the same amount of lemon juice. If the rabbit is large and the prepared volume of marinade did not completely cover it, it is necessary to double the portion of the marinade. When pickling, not only the fibers will become soft, but the unpleasant smell characteristic of an old rabbit will also go away. Soak the meat for about 3-4 hours.
Young meat should not be marinated. But to give the rabbit a special rich taste, the following ingredients are needed:

• white wine - will give the meat a refined taste;
• milk - will make rabbit legs stewed in sour cream tender.

You can cook the dish in any most successful way that you like. The taste of a rabbit stewed in sour cream in a cauldron, in the oven or in a slow cooker will not change at all. Cooking in a slow cooker will take longer than cooking on the stove. You need to think about this in advance if you are preparing dinner for friends who should come to visit by a certain time.

Classic recipe

Now we will tell you a detailed recipe on how to stew a rabbit in sour cream. The meat must be cut into equal pieces before you start cooking. An incision into two parts should be made along the lower lumbar vertebra. After that, cut into pieces of the required volume. In order to cut the bones, only one blow is needed, since they are very fragile, otherwise small pieces from the bones will remain in the meat.

You will need the following ingredients:

• Rabbit meat - 2 kilograms;
• Garlic - 3 cloves;
• Fatty sour cream - 0.5 l;
• Onions and carrots - one each of a large size;
• Pepper and salt.

Cooking:

1. Soak the pieces, rub with garlic and sprinkle with pepper, leaving for an hour.
2. Salt and fry in a pan until golden brown.
3. Lower the heat and remove the pieces of meat from the pan. We spread large pieces of grated carrots and chopped onion in large parts and fry.
4. We prepare a cauldron, where we put rabbit meat on the bottom, and vegetables on top of it and pour sour cream. If the sour cream is thick, you can dilute it with water. Add a small amount of salt.
5. We put the cauldron on the fire and let it boil. After that, reduce the gas and close the lid. Simmer the meat for about forty minutes, until it becomes soft.

Also, our magazine advises you to cook, they will perfectly complement this dish. And if you want a bird, then the choice is obvious -. Many people will like the original flavor combination and satiety of this dish.

Other rabbit recipes in sour cream

In order to cook a rabbit stewed in sour cream with prunes, you will need:

• rabbit - two kilograms;
• Garlic - 4 cloves;
• Sour cream - 0.5 l;
• Prunes - a little more than half a glass;
• Onions - 2 large pieces;
• Carrot - one large piece;
• Provence herbs, rosemary, black pepper and salt.

Cooking:

Rabbit meat with mushrooms

To prepare a rabbit stewed in sour cream with mushrooms, you need products:

• Rabbit meat - 3 kilograms;
• Bulb - 2 pieces;
• Champignon mushrooms - 700 grams;
• Garlic - four cloves;
• Sour cream - 0.5 l;
• Pepper and salt.

Cooking:

Rabbit with potatoes

For a rabbit stewed in sour cream with potatoes, you need:

• Rabbit meat - 2 kilograms;
• Thick sour cream - 200 milliliters;
• Potatoes - 4 large;
• Bulb - 1 large;
• Italian herbs and salt.