Rabbit meat is especially tender, so make it even more fragrant, softer and tastier if you pickle it first and only then start cooking.
Ingredients
6 rabbit legs or carcass
500g sour cream
1 head of onion large
1 large carrot
50 ml vegetable oil
1 garlic bulb
salt, black pepper
Provencal herbs.
Method of cooking
Roast rabbit legs on both sides in a 5.7L chef’s pot, until crispy. Roast over high heat.
Slice onion into half rings with Chef’s knife “Professional”. Grate carrots coarsely on a Jolly Cook grater.
Transfer rabbit.
In the oil left over from frying the rabbit, fry the onion and carrot and add a little more oil.
In a pan on top of the vegetables put the rabbit meat and pour the sour cream on it.
Cover the pot with the lid, put on the heat and let boil. Reduce heat to low and braise rabbit for about 40 minutes.
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John Techno
Greetings, everyone! I am John Techno, and my expedition in the realm of household appliances has been a thrilling adventure spanning over 30 years. What began as a curiosity about the mechanics of these everyday marvels transformed into a fulfilling career journey.
Comments: 3
Tatum
Can you provide a recipe for rabbit stewed in sour cream?
Reply
Cambria
This dish sounds interesting, but I’m curious about the taste combination. Does the sour cream enhance the flavor of the rabbit meat or does it overpower it?
Reply
Aria Rogers
What is the best way to prepare rabbit stewed in sour cream?
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Can you provide a recipe for rabbit stewed in sour cream?
This dish sounds interesting, but I’m curious about the taste combination. Does the sour cream enhance the flavor of the rabbit meat or does it overpower it?
What is the best way to prepare rabbit stewed in sour cream?