The stew rabbit is great for a family lunch or dinner, as well as for a festive table. Rabbit meat is very tender and healthy, it goes well with most side dishes, such as fried potatoes or boiled vegetables.
It is necessary
-
- rabbit;
- sour cream;
- onion;
- carrot;
- Bay leaf;
- ground black pepper;
- salt.
Instructions
Step 1
Take the rabbit carcass, wash in cold water, remove the films and cut into portions. In order to remove the smell (if any), soak the cut meat in water with a small amount of vinegar added to it for at least an hour. If a hatchet is used for cutting, try to separate the pieces from one blow, since after 2-3 blows the bones of the rabbit can be shattered. Mix salt and black pepper, sprinkle on the meat and leave for at least half an hour to soak. Then fry the meat in vegetable oil, they should turn out with a golden crust.
Step 2
Peel 2 onions and carrots. Grate carrots or cut into circles, onions - into rings or half rings, gently fry them in vegetable oil so that they do not burn. Put the vegetables on the bottom of the pan (it must necessarily have a thick bottom), carefully lay the meat on top of them.
Step 3
Prepare the sauce, for this take 100 milliliters of hot water and pour into 400 grams of store sour cream (15-20% fat). Season with salt and pepper to taste, add seasoning for the meat and stir. Pour the resulting sauce over the meat and vegetables.
Step 4
Place the pot over low heat and simmer the rabbit for 40 minutes. Then put 1-2 bay leaves in a saucepan and simmer for about 20-30 minutes, depending on the weight of the rabbit. If the liquid boils away strongly, add boiled water to the pan. The finished rabbit can be sprinkled with finely chopped parsley just before serving.
