Rabbit meat is the most dietary and has the highest nutritional value. Correctly cooked from it dishes can surprise even the true gourmets.
Particularly tasty and delicate is a rabbit stewed in sour cream. Having prepared it according to the recipes offered below, you will simply be delighted with the tremendous taste of the ready-made dish.
Rabbit stewed in sour cream with vegetables in a multivark - recipe
Ingredients:
- rabbit - 1,5 kg;
- sour cream - 200 ml;
- milk - 120 ml;
- water 190 ml;
- white dry wine - 350 ml;
- onion - 2 pcs .;
- carrots - 2 pieces;
- parsley root - 1 piece;
- celery root - 1/3 pcs .;
- garlic - 2-3 cloves;
- flour - 35 g;
- leek - to taste;
- laurel leaves - 2-3 pieces;
- peas of sweet pepper - 3-4 pcs .;
- a ground mixture of peppers - to taste;
- vegetable oil;
- salt.
Preparation
My rabbit, we cut into pieces and soak for three or four hours in white wine.
Meanwhile, prepare the vegetables. We clear onions, carrots, parsley root and celery and cut it all with straw. Leek and peeled garlic are also ground.
We put all the vegetables in the capacity of the multivark, after pouring pre-vegetable oil into it, and set the device to the "Bake" or "Frying" mode. Brush the contents with the lid open for fifteen minutes, mixing several times.
We take the vegetables temporarily on a plate, and in the multivarka we add a little vegetable oil and lay the pieces of the rabbit, shortly taking them out of the wine marinade and drying them with paper towels. Let's get browned from all sides, return to the multivariate vegetables and pour the sauce. For its preparation, mix sour cream, milk, flour, salt, a mixture of ground peppers and pour warmed water. Throw the peas of sweet pepper and laurel leaves, bring to a boil and switch the device to the "Quenching" mode. After two hours, a rabbit stewed in sour cream with vegetables will be ready.
Rabbit stewed in sour cream with potatoes and mushrooms in the oven
Ingredients:
- carcass rabbit - 1.5-2 kg;
- sour cream - 250 ml;
- milk - 150 ml;
- potatoes - 650 g;
- onion - 2 pcs .;
- mushrooms - 250 g;
- a mixture of Italian herbs - to taste;
- rosemary - 1 branch;
- a ground mixture of peppers - to taste;
- vegetable oil;
- salt.
Preparation
Carcass rabbit soaked in water for a day. This is necessary if you want to get rid of the peculiar smell inherent in rabbits. It has only mature males. The smell of young rabbit or females is completely neutral. This step can be skipped if you like a specific taste or you are sure that you have purchased a young or female carcass.
We divide the rabbit with paper towels into portions, rub it with salt, mix the Italian herbs and ground with a mixture of peppers and leave for one or two hours.
In the meantime, slice pre-peeled onion, and potatoes. It is better, of course, to take forest mushrooms, fresh or dried, for cooking, but for their lack of mushrooms and mushrooms. If we use forest mushrooms, we will first boil them in water for twenty minutes, and dried before this we will soak in advance.
Fry in a skillet with vegetable oil, first the onion until golden and take it out to a saucepan, cauldron or
At the end of time, a delicate, fragrant bunny with potatoes and mushrooms is ready. Bon Appetit!