Incredibly delicious rabbit stew for a festive dinner. Guests will love the most tender meat with original sour cream sauce and a spicy hint of prunes.
It is necessary
- • Rabbit meat - 2-2, 5 kg;
- • Garlic - 4 cloves;
- • Prunes - 0, 5 tbsp;
- • Sour cream (15-20%) - 500 ml;
- • Sunflower oil - for frying;
- • Large carrots;
- • Onion - 2 heads;
- • Salt, spices - French herbs, rosemary.
Instructions
Step 1
Chop and rinse the rabbit meat. Chop the peeled garlic with a knife. Prepare the rabbit marinade by mixing sour cream with garlic and spices, add salt. Brush the meat with cooked marinade. In order for the rabbit meat to be well marinated, it is necessary to put it in the refrigerator for 3 hours, stir periodically.
Step 2
Cut the prunes into large pieces, pour boiling water over for 10-15 minutes, drain the water.
Cut the peeled onions into rings, grate the carrots on a coarse grater.
Step 3
In a cauldron, sauté prepared vegetables in vegetable oil, add prunes, put everything on a plate. Fry the marinated rabbit pieces in the same oil.
Step 4
Mix the fried meat with sour cream, add vegetables with prunes, salt and pepper. Simmer in a cauldron with the lid closed for an hour over low heat, stirring occasionally.
Step 5
Serve vegetable stew, boiled rice or potatoes as a side dish, but rabbit goes best with fresh vegetables.
