The meat of domestic and wild rabbits is very different in taste. Wild rabbits are more appreciated by gourmets for their delicate aroma and meatiness. However, such rabbit meat is often tough. Domestic rabbits are more tender, but many find them bland. To add flavor to the domestic rabbit and softness to the wild one, stew the meat in sour cream, adding various spices.
It is necessary
- Rabbit in sour cream with mushrooms
- - 1 carcass of a rabbit weighing up to 2 kg;
- - 50 g of wheat flour;
- - 1 tablespoon of vegetable oil;
- - 25 g butter;
- - 1 stalk of leeks;
- - 1 head of onion;
- - 1 stalk of celery;
- - 1 head + 3 cloves of garlic;
- - ½ teaspoon of chopped white pepper;
- - 6 sage leaves;
- - 1 sprig of fresh thyme;
- - 300 ml of dry white wine;
- - 500 ml of chicken broth;
- - 500 ml sour cream;
- - 300 g of champignons;
- - salt.
- Rabbit in sour cream-mustard sauce
- - 1 carcass of a rabbit weighing up to 2 kg;
- - 30 g of wheat flour;
- - 50 g butter;
- - 30 ml of olive oil;
- - 150 ml of dry white wine;
- - 150 ml of chicken broth;
- - 4 cloves of garlic;
- - 1 tablespoon grain mustard;
- - 150 ml sour cream with a fat content of up to 20%;
- - chopped parsley;
- - salt and freshly ground black pepper.
- Rabbit paprikash
- - 1 carcass of a rabbit weighing up to 2 kg;
- - 250 g bacon;
- - 1 large onion head;
- - 500 ml of dry white wine;
- - 100 g of wheat flour;
- - 50 g ground paprika;
- - 500 ml sour cream with a fat content of about 20%;
- - olive oil;
- - salt and freshly ground black pepper.
Instructions
Step 1
How to prepare a rabbit
Any rabbit should be butchered before cooking. First, the front legs of the carcass are cut off. Tendons and excess fat are removed from them. Then they take the hind legs of the animal. Putting the rabbit on its back, the legs are spread wide on the working surface and with a wide sharp knife they are first separated to the hinge joint, and then, after cutting it with special kitchen scissors, the remaining muscles are cut to the end. With a cleaver, the remaining carcass is cut in half, using the already mentioned scissors, the ribs are removed from the top of the carcass. Each of the halves obtained is divided into two more parts. If the legs of the rabbit are very large, they are also divided in half. The prepared pieces are washed under running water and dried with paper kitchen towels.
Step 2
Rabbit in sour cream with mushrooms
Rabbit meat and sour cream go well with mushrooms, especially forest ones, such as white, boletus and chanterelles, but ordinary champignons are also suitable. In this case, the taste of the dish can be enriched with spices. Cut the carcass, wash and dry. Sift the flour on a wide plate and roll over the rabbit pieces. Heat the olive oil in a wide heavy-bottomed saucepan and fry the slices in portions until golden brown, turning them with tongs. Place the sautéed rabbit meat on a clean plate. Cut the white part of the leek into 1, 5-2 cm pieces. Cut the peeled onions into quarters. Cut the garlic head in half horizontally without peeling. Cut the celery stalks into pieces the same length as the leeks. Place all the vegetables in the pan in which the rabbit was fried, add the sage and thyme leaves, season with white pepper, and stir-fry for 4-5 minutes. Pour in the wine, bring to a boil and simmer until the liquid has become soaked. Return the rabbit pieces to the pot, add the hot stock and simmer for about an hour, until the meat is tender. Take it out, cover with foil and make the sauce.
Step 3
Wipe the mushrooms with kitchen paper towels or brush. Slice into slices. Fry the mushrooms in a deep, hot, dry skillet until the excess liquid has evaporated. Peel the cloves of garlic and pass through the garlic press. Put butter in a pan to the mushrooms, wait until it melts and fry the mushrooms until golden brown, add the garlic and fry for another 2-3 minutes. Pour in sour cream, season with salt and heat the sauce. Place the rabbit pieces in the gravy and simmer for another 7-10 minutes over low heat. Serve sprinkled with chopped dill.
Step 4
Rabbit in sour cream-mustard sauce
The taste of rabbit in sour cream goes well with the mild pungency of mustard. To prepare this dish, roll the cut rabbit slices in flour sifted with salt and pepper. In a deep, heavy saucepan, heat the oil and melt half the butter in it. Fry the rabbit meat in several batches until golden brown. Place on a plate and set aside. Wipe the pot with a paper towel, melt the remaining butter and fry the garlic cloves in it, add the chicken broth and wine, bring to a boil and reduce heat, put the rabbit pieces. Simmer the meat over low heat for about an hour. Mix sour cream with mustard, pour into a saucepan, season with parsley and cook for another 10-15 minutes. Serve with mashed potatoes or noodles.
Step 5
Rabbit paprikash
In Hungarian cuisine, dishes made from fried meat with bright, spicy paprika and tender sour cream are called paprikash. Most often, the dish is prepared from chicken, turkey, veal, but rabbit paprikash will turn out to be no less tasty. The bacon should be cut into small pieces and fried in a wide, deep skillet until crispy, and then, using a slotted spoon, place the slices on a paper towel on a plate to remove excess fat. Chop the onion head into small cubes and fry in lard melted from bacon. When the onions turn golden, place them on top of the bacon, making sure to remove the paper towel first.
Step 6
Combine flour, paprika, salt and black pepper. Dip the rabbit slices in the mixture. Add some olive oil to the skillet and fry the rabbit meat a few slices at a time, adding a little oil if necessary. When all the pieces are golden brown, put them back, add the bacon and onions, pour in the wine and simmer the meat over low heat until tender. It will take about an hour. Peel the garlic and pass through a press and place it with the rest of the products. Roast them for another 2-3 minutes, then remove the rabbit meat and place on a serving dish, cover it with foil. Pour sour cream into a frying pan, stir and simmer over low heat for 5-7 minutes. Do not overheat the sauce, or the sour cream will begin to flake. Pour the sauce over the rabbit and serve with chopped parsley.
