As the author of the famous humoresque VladimirPertsov, "rabbits are not only valuable fur." And it should be noted that he was completely right. Rabbit stewed in sour cream is considered a dietary and even delicacy product. Rabbit meat is light, tender, lean and very nutritious. Due to its easy digestibility, it has earned the reputation of a dietary product that is suitable even for patients with a disruption of the normal functioning of the digestive tract. Recommend rabbit meat to both children and the elderly. As a rule, a rabbit stewed in the oven for the holidays is served, but if you are in a financial position, you can eat rabbit meat more often. There is no harm from it and it can not be, one good benefit.
So, on the agenda we have a rabbit stewed insour cream, the recipe for this fine dish, we today and will translate into reality. Usually the rabbit is stewed in sauces. Also it is good with seasonings, but it is important not to overdo it, there should not be a lot of spices. But a rabbit stewed in sour cream is a classic and the most commonly used recipe variant.
What do we need to make a rabbit? Of course, the rabbit itself, one carcass, as a rule, is enough for a table of 8 guests. First, we cut the rabbit into portions. Since he has very hard bones, it's best to cut it with a kitchen ax to cut the bones. Either to break the carcass and then cut in the places of the cartilaginous joints, if there was not an ax in your hand.
The next stage will be frying pieces of meat on vegetable with the addition of butter. The fire under the frying pan should be strong, and the meat should be kept on fire until it is browned.
While the rabbit is frying, you can do sour creamsauce, because we do not just fry a rabbit, our recipe says: a rabbit stewed in sour cream. For the sauce we need a glass of fatty sour cream, it should be sprinkled with a spoonful of salt, a third of a spoonful of ground ginger, as much dried garlic and saffron. If your family uses other spices, then pick your kit. Thoroughly mix everything and add as much water as necessary, so that the resulting sauce for consistency was similar to kefir.
Now we have two main components: fried pieces of rabbit and sauce. So, it's time to start the second part of the "Marlezon Ballet", and if you do not get distracted, we do the following: shift the pieces of roasted rabbit from the frying pan into a pot and fill it with sour cream sauce, without forgetting to cover it with a lid. When the sauce in the cast iron boils, you can reduce the heat and then extinguish it for about 15 minutes.
Now, while the meat is stewed, you can do it.preparation for the next stage, namely, cut the onions and carrots. When the 15 minutes have expired, add the sliced vegetables and put the potting iron to stew for another 10 minutes. At the final stage, you need to make sure that there is enough liquid in the saucepan or cauldron in which you are cooking. If it seems to you that it is not enough, then add hot water or, as an option, water with the addition of sour cream.
Everything, a rabbit stewed in sour cream is almost ready, it remains to cook a side dish and you can serve a delicious and fragrant dish with aromas.
As a side dish, various cereals are perfectly suitable for our rabbit: buckwheat, pearl barley, wheat, and the dish is well combined with beans and peas. Very good rabbit, stewed in sour cream, with potatoes boiled or fried.
The recommendations made in this article are not the only true ones. If you want to change something, do not be afraid and experiment boldly. You will certainly succeed!
Ingredients necessary for cooking:
