Rabbit meat is a dietary product, therefore, dishes from it can be introduced into the menu of children, as well as patients who are forced to follow a sparing diet. However, quite healthy people, incl. the elderly who adhere to the rules of a balanced diet. And such a dish as a rabbit in sour cream, cooked in a slow cooker, is easily absorbed by the body, and besides, it also has a delicate taste.
Rabbit in sour cream: classic
Ingredients:
- rabbit - 1 pc.;
- sour cream - 500 g;
- garlic - 3-4 cloves;
- salt to taste.
If you are using thick sour cream (for example, country sour cream), mix it in a blender with cream or milk, bringing it to the consistency of regular sour cream (or pancake dough).
Rinse the rabbit carcass, dry with a towel and cut into pieces. If the carcass is very frozen, put it in cold water for two hours with a little 9% vinegar (2-3 tablespoons per liter of water). Put the sour cream in a bowl, add the garlic, passed through the garlic, salt and stir. Put the rabbit in the sour cream and, with the help of a spoon, or even directly with your hands, "roll" each piece, so that as a result everyone would be smeared with sour cream.
Take out a piece of the rabbit from the sour cream and place it in the multicooker bowl. If sour cream remains, simply pour the rest over the rabbit. Activate the Extinguishing program by setting the time to 60 minutes. At the end, open the lid of the multicooker and pierce the meat in several places with a toothpick: if the meat is soft, fine, if not very much (perhaps you got an old rabbit), continue stewing for another 30-40 minutes.
You can prepare a side dish with your rabbit - steamed potatoes. Just half an hour before the end of the process of braising the rabbit, install a grid with chopped, salted and sprinkled potatoes in a multicooker.
Serve the rabbit hot. You can sprinkle with chopped fresh herbs.
Rabbit in sour cream with prune sauce
Ingredients:
For the main course:
- rabbit - 1 pc.;
- sour cream - 250 g;
- milk 3, 5% - 1 glass;
- onions - 2 pcs.;
- vegetable oil - 3-4 tablespoons;
- pitted prunes - 6-8 pcs.;
- salt to taste.
For the sauce:
- pitted prunes - 200 g;
- garlic - 2 cloves;
- seasoning hops-suneli - 1/3 tsp;
- green sour apple - 1 pc;
- walnuts - 2 pcs.;
- salt to taste.
Cooking the rabbit. Cut the rabbit carcass into pieces and pat dry with a towel. Grease a bowl of a multicooker with vegetable oil and put onion cut into rings into it. Set the "Frying" mode (in the absence of this mode in the device, select the "Baking" mode) and fry the onion with the lid open until it becomes translucent. Attach the rabbit to the onion and fry until golden brown. In a bowl, mix sour cream with milk, salt and pour this mixture over the fried meat and onions. Bark prunes with boiling water, rinse, cut in half and throw into the sour cream-milk mixture. Close the multicooker bowl tightly with a lid and change the "Fry" mode to "Stew". Set the time to 60 minutes.
Until then, start making the sauce. Soak the prunes for half an hour, then put in a colander, pour over with boiling water and rinse thoroughly under running water. Pour in a glass of clean water and cook over medium heat for 10 minutes. Pour three quarters of the broth into a cup, and beat the prunes with the remaining liquid with a blender or pass through a meat grinder with a fine grid. After that, be sure to wipe the plum puree through a sieve so that not a single particle of the seed, which may well end up there, remains in the sauce.
If you get a very thick sauce, then, while it is still in the blender, add a little broth to it until it reaches the consistency that you find best.
Peel and core the apple, grate it. Pass the garlic through the garlic. Crush the nuts in a mortar. Add all this to the sauce already wiped through a sieve, add the seasoning and mix well. The sauce is ready. When serving the stewed rabbit to the table, place a gravy boat with sauce next to each portion or immediately pour it over the portions of the rabbit laid out on plates.
