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Rabbit in sour cream sauce. Video recipe
Rabbit has a great delicate flavor, much like chicken, but much richer and with a richer flavor. Stewed in sour cream sauce with various spicy additives, the rabbit turns out to be especially tender.
Braised rabbit in sour cream sauce
Rabbit in sour cream sauce with mustard
Mustard sauce is a traditional French rabbit sauce. Try to make it with sour cream. For 1 fatty rabbit you will need: – 4 tablespoons of unsalted butter; – 2 heads of shallots; – ½ glass of white wine; – ½ glass of boiled filtered water; – ½ cup of granular mustard; – 1 teaspoon dried thyme; – ½ cup sour cream 20% fat; – 4 tablespoons finely chopped parsley.
Wild rabbits are less fat, harsh and muscular, but with a characteristic game flavor
Butcher the rabbit. First, cut off the muscle films and tendons, then cut off the front legs, cut the animal carcass lengthwise, spread it on a cutting board, separate the breast, hind legs and cut the body into 4 parts. Dip the pieces of rabbit in salt, cover with cling film and set aside for 20-30 minutes. Melt the butter over medium heat in a large skillet, brown the rabbit until golden brown and transfer to a bowl. In the same frying pan, fry the shallots cut into half rings, pour in white wine, increase the heat, add thyme, mustard and water, bring to a boil. Return the rabbit to the skillet, cover it, and simmer for 45 minutes to 1 hour. Put the rabbit meat on a dish, add sour cream and parsley to the sauce, stir, whisk and pour over the rabbit pieces.
Rabbit recipe with sour cream and horseradish sauce
In order to prepare sour cream sauce with horseradish and bake a rabbit in it, take: – 1 cut rabbit; – 2 shallots, diced; – 4 minced garlic cloves; – 3 tablespoons of olive oil; – 1 tablespoon flour; – 1 tablespoon of white wine; – 2 cups of chicken broth; – 1 ½ cups sour cream; – 2 tablespoons of freshly grated horseradish; – 2 teaspoons dried thyme.
Butcher the rabbit, rinse and dry the pieces. Season with pepper and salt. Melt the olive oil in a skillet and fry the rabbit meat in it until golden brown. Place the rabbit in a baking dish. In a frying pan, fry the shallots and horseradish, after 10 minutes add the garlic and fry for another 5 minutes, pour in the wine, add the flour sifted with salt, mix and pour in the hot chicken broth. Simmer the sauce over medium heat until thickened, add sour cream, thyme and bring to a boil. Pour the hot sauce into the rabbit roasting pan, cover and place in the oven preheated to 190 ° C. Bake the rabbit for about an hour, serve, garnished with fresh parsley garnished with noodles, rice, and vegetable puree.