Rabbit has always been considered a valuable dietary product. In addition, the dishes come out very tasty. How to make a rabbit in sour cream sauce in a multivark, learn, having read this article.
Rabbit in sour cream sauce in multivarquet - recipe
Ingredients:
- rabbit - 700 g;
- carrots - 200 g;
- garlic - 3 cloves;
- sour cream - 300 g;
- onions - 150 g;
- butter creamy 73% fat content - 40 g;
- vegetable oil - 35 ml;
- dill - 1 bunch;
- salt;
- pepper.
Preparation
Carcass rabbit cut into portions, my and dry. We send vegetable oil and a slice of cream to a multivarious saucepan. We turn on the "Baking" program, let the oil mass warm up. Pieces of rabbit lay out in the multivark and fry from one side first to rouge, and then turn over and let the meat brown on the other side. Fry, leaving the lid open. When the pieces are well browned, put them on a plate. Onions are shredded in half rings, and carrots are straw. We send the vegetables to the multivark and fry them until soft. Then spread the pieces of rabbit, salt, pepper and mix on top. After that, close the lid, set the "Quenching" mode and cook for 50 minutes. In the meantime, we prepare sour cream sauce: chop the garlic, chopped dill, minced lightly. We add sour cream, salt, pepper. When the time has expired, water the rabbit with the prepared sauce, mix and leave for another 40 minutes all in the same program.
Rabbit in sour-garlic sauce
Ingredients:
- rabbit - 1 piece;
- onion - 120 g;
- mustard dijon - 2 tbsp. spoons;
- sour cream 25% fat content - 300 g;
- salt - 3 teaspoons;
- black ground pepper - pinch;
- butter creamy 73% fat content - 30 g;
- garlic - 3 cloves.
Preparation
The washed rabbit carcass is divided into portioned pieces. Mix half of the mustard with 2 tablespoons of sour cream, a pinch of salt and rub the meat with the resulting sauce. We give him a promarine for about an hour. Onions are cleaned and cut into half rings. Turn on the program "Baking" and put on the scoreboard time - 20 minutes. In butter, fry the meat on each side for 10 minutes. Then we extract it, lay out the chopped onion, and on it already meat. For the sauce, combine the remaining sour cream with mustard, chopped garlic, pepper and salt. Fill the resulting mixture with meat and leave for 2 hours in the "Quenching" mode.
Braised rabbit in sour cream sauce
Ingredients:
- rabbit carcass - 1 piece;
- sour cream - 190 g;
- onions - 200 g;
- butter 73% fat - 100 g;
- flour - 100 g;
- a mixture of peppers - a pinch;
- garlic - 3 cloves;
- laurel leaves - 2 pcs .;
- salt.
Preparation
Carcass rabbit divide into pieces. And then salt and pepper. Chop onion and garlic. Each piece of meat is rolled in flour. And then in the "Baking" mode, fry them in butter for 10 minutes from all sides. Then take the meat, put the onion instead, and fry it until soft. Then we return the rabbit to the multivark, pour in 2 cups of water and mix. In the "Quenching" mode, we prepare 1 hour. Next, add laurel leaves, sour cream, chopped garlic and in the same regime we prepare another half an hour.
The recipe for a rabbit in sour cream sauce in a multi-
Ingredients:
- rabbit - 1 piece;
- onion - 300 g;
- carrots - 200 g;
- sour cream - 400 ml;
- parsley root - 1 piece;
- salt;
- butter 73% fat - 4 tbsp. spoons;
- laurel leaf - 2 pcs .;
- refined vegetable oil - 45 ml;
- water.
Preparation
Carcass rabbit cut into portions, my and dry. We pour oil into the multivach saucepan and choose the "Hot" mode. When the oil warms up, lay out pieces of meat and fry them at