Rabbit stewed in sour cream - delicious cooking recipes. Rabbit stewed in sour cream - dish options Recipe for stewing rabbit in sour cream

is not only tasty and tender, but also dietary. Great for any side dish, well absorbed in the human body. Most often used in Russian, Belarusian and Ukrainian cuisines.

Benefit and harm

Rabbit meat is rich in vitamins and minerals.

The use of the product is capable of:

• improve the condition of the skin and DNA synthesis;
• strengthen bones;
• reduce pressure in the visual organ;
• oxygenate brain cells;
• help the body recover after an illness or surgery;
• normalize metabolism and blood sugar levels.

Rabbit meat is especially useful for people suffering from:

• ulcerative lesions of the stomach;
• gastritis;
• diabetes
• hypovitaminosis;
• colitis, enterocolitis;
• hypertension;
• oncology;
• radiation sickness;
• anemia.

Despite the many positive qualities, the use of rabbit meat can harm the body with tendinitis, gout, arthritis, and severe kidney diseases.

Difficulty, cooking time

The complexity of cooking rabbit meat is considered low. Production time is from 3 to 24 hours. Most of the time is spent on soaking meat product. The carcass can be marinated before cooking, both as a whole, and divided into portions.

Food preparation

Before cooking, it is recommended to soak the rabbit meat in cold water or milk to eliminate the specific aroma. The specific smell depends on the age of the rabbit. The older the animal, the more specific the aroma. After soaking, you can marinate the meat.

One of the marinade options:

1. Grind celery, onion, garlic cloves, parsley.
2. Pour chopped vegetables with 0.5 liters of table vinegar.
3. Add 1 tbsp. l. granulated sugar, bay leaf, ground pepper, salt.
4. Boil for 10 minutes, cool.
5. Marinate rabbit meat in the resulting liquid for 6 to 24 hours.

Sour cream is used to tenderize rabbit meat.

How to cook a rabbit stewed in sour cream in a pan?

To prepare 3-4 servings you will need:

• 500-700 g of rabbit meat;
• 2-3 bulbs;
• pepper, salt (to taste);
• 200 g sour cream;
• a couple of bay leaves.

Cooking rabbit stewed in sour cream classic recipe– step by step photo:

1. Divide the carcass into large pieces, rinse, dry with a towel or napkin. Then pepper and salt.
2. Chop the peeled onion into large slices.
   
3. Fry the meat pieces in a pan, after the appearance of goldenness, lay out the onion slices. Fry for 5-10 minutes.
   
4. After the time has elapsed, add sour cream, bay leaves, pepper to the workpiece. Reduce fire.
   
5. You can also add hot boiled water (about 120 ml), salt to taste, mix the ingredients, cover with a lid. Cook on low heat for about one and a half to two hours.
   
6. Serve the finished dish with any side dish.
   

In 100 gr. dishes contain:

• proteins - 13 g;
• carbohydrates - 3 g;
• fat - 8 g.

Calorie content - 154 kcal.

cooking options

To prepare the dish you will need:

• 2700 g of rabbit meat;
• 800 g of champignons;
• 400 g sour cream;
• a pair of bulbs;
• salt pepper;
• half a lemon;
• a little plum. oils;
• 3-4 garlic cloves.

1. In order to properly cook the rabbit in sour cream with garlic and champignons, you first need to marinate the rabbit meat. To do this, cut the film from the carcass, put it in a deep bowl, pour in cold water and lemon juice. Leave for a few hours.
2. The next step is to cut the pickled rabbit meat into medium-sized pieces.
3. Then fry chopped garlic in a heated pan with butter, then transfer it to a plate. Garlic is no longer needed, it was needed to add flavor to the oil.
4. Then put the meat pieces in the pan with the resulting oil, lightly fry. Transfer to a cauldron.
5. In the pan where the meat was fried, place the onion, chopped in large half rings.
6. After the appearance of a light golden color, transfer the onion to fried meat. Then salt, pepper the workpiece, close the cauldron with a lid. Put on low heat to simmer for 60 minutes.
7. At this time, cut the washed and peeled mushrooms into four parts. Put the mushrooms in a preheated pan, cook until the mushrooms release juice. The resulting liquid must be drained, lightly salted, turn off the fire.
8. After the time has passed (1 hour), transfer the meat pieces to a baking dish. Then lay out the pieces of champignons, carefully mix the ingredients.
9. Combine sour cream with the liquid in which the rabbit was stewed, salt, pepper, pour over the meat. You can add your favorite spices. Cover the dish with a lid.
10. Preheat the oven to 180 degrees, place the mold. Cook for about an hour.
11. After a while, the dish can be served with your favorite side dish, garnished with fresh herbs.

Rabbit meat stewed with tomatoes

Ingredients:

• half a rabbit carcass;
• a couple of tomatoes;
• a tablespoon of lemon juice;
• bulb;
• pepper, salt;
• 50 ml of vegetable oil;
• 0.5 l of boiling water.

1. First you need to rinse the rabbit meat well, remove the film. Then add water until the carcass is completely covered. Leave for 1-1.5 hours.
2. After the time has elapsed, divide the meat into parts, rinse.
3. Then you should prepare the marinade, for this, put meat pieces in a deep bowl, add freshly squeezed lemon juice, salt, pepper. Mix the ingredients, cover with a film, leave for one hour.
4. While the meat is marinating, chop the onion into thin half rings. Peel the tomatoes from the peel, for this you should pour over boiling water. Then chop the tomatoes into small cubes.
5. Heat a saucepan with the addition of vegetable oil, then place the meat pieces in it. Fry on low heat for 4-6 minutes on each side.
6. Add chopped onion, mix. Fry for about two to three minutes.
7. Then lay out the chopped tomatoes. Mix the ingredients, cook for about 8-10 minutes, stirring occasionally.
8. At the last stage of preparation, you need to fill the components with water until they are completely covered. Simmer over low heat covered for 1-1.5 hours.

The dish is ready.

Rabbit with apples in the chicken

Components:

• 1200 g of rabbit meat;
• a couple of onions and carrots;
• 100 g raisins;
• a couple of apples;
• spices, salt, pepper;
• 50 ml wine vinegar or white wine.

Manufacturing:

1. First, you should marinate the meat, for this, place the chopped meat pieces in a deep bowl, add the onion chopped in half rings, your favorite spices, salt, and pepper. Mix all ingredients. Leave for a quarter of an hour.
2. Then cut the peeled and washed carrots into circles, put them on the pieces of rabbit meat. Also add wine vinegar (or white wine), raisins. You can use dried apricots or prunes. Mix all the ingredients and leave for 1-3 hours to marinate.
3. After the time has elapsed, put all the components in the roaster. Place large pieces of apples on top. Cover with foil or lid.
4. Preheat the oven to 190 degrees, put the roaster in it and leave for 60 minutes.
5. After the time has elapsed, the product should be checked for readiness. If the meat is tough, leave for another 40-60 minutes until fully cooked.

Rabbit with potatoes

Ingredients:

• 600 g and 800 g - rabbit meat and potatoes, respectively;
• bulb;
• half a carrot;
• 1 garlic clove;
• pepper, salt;
• 50 ml sol. oils;
• 200 ml of water.

1. Cut the washed carcass into large pieces. Fry in a pan with rast. butter until crusty.
2. Chop the onion into thin half rings, potatoes into large cubes, carrots into thin circles.
3. After frying, transfer the rabbit meat to a cauldron or stewpan. Add a clove of garlic.
4. In the remaining oil, lightly fry the chopped onion with carrots.
5. Then add all the vegetables to the meat pieces, pour boiling water, salt, pepper, mix. Simmer on low heat for 30-40 minutes.

The finished dish can be served, garnished with herbs.

Braised rabbit with prunes

Components:

• a kilogram of rabbit meat;
• 3 pcs. tomatoes, bell pepper, shallots or onions;
• glass of water;
• salt pepper;
• 200 g prunes (pitted).

Cooking:

1. Large meat pieces fry on rast. butter on each side until golden brown over medium heat. Then shift the rabbit into a cauldron, pepper, salt.
2. Cut into strips sweet pepper, pre-washed and peeled from seeds with a stalk. Peel the onion, cut into thin rings. Divide washed tomatoes into 2-4 parts (depending on size).
3. Put the chopped vegetables on top of the meat in a cauldron. Add water, leave to languish for half an hour with minimal heat under a closed lid.
4. Then put prunes, cook for another half an hour in a sealed container.

The finished dish goes well with a side dish of rice, mashed potatoes, fresh vegetables.

Rabbit meat with carrots in a cauldron

Ingredients:

• 1.5 kg of rabbit meat;
• 400 grams of carrots;
• 250 g of onions;
• 100 g butter;
• 400 g sour cream;
• 50 g of tomato paste;
• a couple of teaspoons of salt;
• 1.5 tsp ground black pepper;
• 2.5 stack. broth or boiled water.

Video recipe:

1. Cut the washed carcass into large pieces. Each pepper, salt.
2. Heat up in a frying pan butter, lay out rabbit meat. Fry on high heat for about 7 minutes on each side. Then transfer the pieces to the cauldron.
3. Chop the peeled onions in half rings, carrots in circles.
4. Bring water or broth to a boil in a pan, pour meat pieces. Add chopped vegetables, mix ingredients. Put on fire, bring to a boil.
5. After boiling, put sour cream, tomato paste into the cauldron. Add water until all ingredients are completely covered, mix.
6. Leave to simmer under a closed lid with minimal heat for 1 hour.

Braised rabbit with rice

Components:

• 500 grams of rabbit meat;
• carrots, onions - 1 pc.;
• half a glass of rice;
• 4 tbsp. l. rast. oils;
• salt, spices (to taste);
• a head of garlic;
• 300 ml of water.

Manufacturing:

1. Cut the washed rabbit carcass into pieces. Fry in a hot pan with vegetable oil.
2. Chop the peeled onions with carrots, add to the meat pieces. Fry, stirring the ingredients occasionally.
3. Lay out the washed rice. Fry the ingredients for a couple more minutes.
4. Then add the whole head of garlic, spices, salt. Mix the preparation thoroughly. Pour in hot boiled water.
5. Cook under a closed lid over low heat for about half an hour.

The dish is ready.

Rabbit up your sleeve

Ingredients:

• rabbit carcass;
• a couple of heads of onions;
• three carrots;
• 150 g sour cream;
• for a couple of st. l. lemon juice and rast. oils;
• garlic, salt, pepper (to taste).

Manufacturing:

1. Before cooking, soak the rabbit meat for a couple of hours. To do this, rinse the carcass, place in a deep bowl and pour cold water. It is recommended to change the water.
2. After the time has elapsed, cut the meat into large pieces.
3. Next, you need to prepare the marinade. To do this, mix lemon juice with sour cream. Separately combine salt, pepper, chopped garlic (optional).
4. Rub each piece of meat with salt and pepper, then brush with sour cream and lemon juice. Add rast. oil, mix well. Leave to marinate for 3 hours.
5. At this time, you should chop the peeled onion in half rings, carrots in circles.
6. After the time has elapsed, place the rabbit in the roasting sleeve, also lay out the vegetables. Close the bag, make a few holes on top.
7. Preheat the oven to two hundred degrees, place the workpiece in it. Bake the dish for about 40 minutes.
8. After the set time, open the sleeve, leave for another quarter of an hour in the oven for the appearance of a ruddy hue.

Rabbit stewed in a slow cooker

Components:

• 2.5 kg of rabbit meat;
• 400 g sour cream;
• carrot;
• mustard (1 tablespoon);
• bulb;
• pepper, salt (to taste);
• a little butter.

Manufacturing:

1. Wash the carcass well, cut into pieces. Lubricate the bottom of the multicooker with butter. Lay out the pieces of rabbit meat, salt and pepper.
2. Turn on the "Baking" mode and the timer for 60 minutes.
3. Turn the meat over after 15 minutes.
4. During the preparation of rabbit meat, vegetables should be prepared. Chop the peeled onion into cubes, grate the carrot into large strips. Mix sour cream, mustard and a small amount of water.
5. After 30 minutes, put the vegetables in the slow cooker, add the prepared sauce, water. Mix all the ingredients, set the "Extinguishing" mode for 1 hour.

Video recipe:

Rabbit in a pot

Components:

• rabbit carcass;
• eggplant;
• three tomatoes;
• a pair of bulbs;
• carrot;
• three potatoes;
• bay leaves;
• pepper, salt (to taste).

1. Divide the well-washed carcass into parts, place in a deep container, pour cold water. Leave for three hours to eliminate the smell.
2. Peel, wash and chop the vegetables into pieces of any shape of the same size.
3. After the time has passed, dry the meat with a napkin or towel, salt and pepper.
4. Place the pieces of rabbit meat into the prepared baking pots, then the chopped vegetables. Pour a little boiled water, salt. You can add sour cream.
5. Place the pots in an unheated oven. Bake for about 40 minutes at 200°, stirring occasionally.

Serve hot to the table.

Rabbit is rarely on our tables. Unfortunately, since it, from the point of view of nutritionists, has a high nutritional value. A minimum of fat, a maximum of protein, an optimal complex of nutrients and only 150 calories per 100 grams of meat. It is no coincidence that recipes for preparing stewed rabbit are included in the medical and dietary menu, they are recommended for babies in the first years of life.

Carcass selection and preparation

• So that the preparation of the rabbit stewed in sour cream goes smoothly, and the taste of the dish pleases with many pleasant facets, carefully approach the choice of the carcass. It must be bled and have "proof" that you have rabbit meat in front of you. Usually, a paw or a tail is left as it.
• Ideally, if the meat is soft pink with slight fat streaks. This distinguishes a young rabbit, which, after cooking, will turn out soft and juicy. If you have meat of a saturated shade in front of you, then the animal was old and should be marinated well before cooking. Otherwise, the fibers will be stiff.

Carcass pickling

A mixture of water and vinegar is used as a marinade for rabbit stewed in cream and sour cream. Take them in the proportion of 1 liter of cold water to a teaspoon of vinegar. The latter can be replaced with lemon juice in the same volume. If there is a lot of meat and the marinade does not cover the carcass, cook it in larger quantities, increasing all the ingredients by 2 times. Such a mixture will not only soften the fibers, but also eliminate the specific smell that old rabbit meat has. Soak the carcass in it for 3-4 hours.

Young meat does not need to be marinated. But if you want to give it special facets of taste, use:

• milk - to make the carcass or rabbit legs stewed in sour cream more tender;
• white wine - to give a spicy note.

You can prepare the dish in a way convenient for you. The taste of rabbit fillet stewed in sour cream in a slow cooker, in a cauldron or oven will not differ. However, in a slow cooker, it will cook longer than on the stove. Keep this in mind if you plan to serve the dish for the arrival of guests.

Classic recipe step by step

And now we will tell you how to put out a rabbit with sour cream. Before cooking, the carcass should be cut into portions. To do this, divide it in half along the lower lumbar vertebra. And divide into pieces of the required size (as in the photo). Chop the bones with one blow, because due to their fragility they can remain small fragments in the meat.

You will need:

• rabbit - weighing 2 kg;
• carrots and onions - 1 large vegetable each;
• garlic - 3 cloves;
• high-fat sour cream - 0.5 l;
• salt and pepper.

Cooking

1. Soak the pieces, rub them with garlic, sprinkle with pepper and marinate for an hour.
2. Salt and fry in a hot pan until crispy.
3. Remove the meat from the pan, turn off the gas. Put coarsely grated carrots and coarsely chopped onions there, fry.
4. Prepare a deep cauldron, put meat down, vegetables on top. Pour the dish with sour cream (if the mass is thick, dilute it with water). Salt a little.
5. Put the cauldron on the fire, let it boil. Cover with a lid and reduce the flame to a minimum. How long does it take to simmer in a pot? Stew a young hare for 40 minutes and until the meat is soft, if the carcass is tough.

Other rabbit recipes in sour cream at home

With prunes

For cooking rabbit stewed in sour cream with prunes, you will need:

• rabbit - 2 kg;
• garlic - 4 cloves;
• prunes - 2/3 cup;
• fat sour cream - 500 ml;
• onions - 2 large heads;
• carrots - 1 large;
• spices - rosemary, Provence herbs, black pepper, salt.

Cooking

1. Grind the garlic, add 2 tablespoons of vegetable oil, herbs. Lubricate the pieces of meat with a mass, marinate for 4 hours.
2. Rinse and cut the prunes, pour boiling water to swell.
3. Fry the carrots and onions in a deep cauldron, lay out the dried prunes, remove the mass from the cauldron with a slotted spoon.
4. Salt the rabbit, put it in a cauldron, fry.
5. Add vegetables and prunes. Dilute sour cream with milk or water, add to meat as needed. Leave to simmer for 1 hour on low heat.

With mushrooms

For the rabbit stewed in sour cream with mushrooms, you will need:

Cooking

1. Crush the garlic cloves, fry in oil. You will need not the garlic itself (we will throw it away), but fragrant oil, in which immediately fry the pieces of meat.
2. Transfer them to a cauldron. In the remaining oil, fry the coarsely chopped onion, transfer to the meat. Sprinkle with salt, pepper, simmer the rabbit in own juice 1 hour.
3. Coarsely chop and quickly fry the mushrooms.
4. Transfer the rabbit to a heat-resistant form, spread the mushrooms on top, pour sour cream mixed with milk or meat broth. Cover with foil or a lid, bake for an hour in the oven at 180°C.

With potato

To cook rabbit stewed in sour cream with potatoes, take:

Cooking

1. Chop coarsely and fry the onion. Transfer to a cauldron.
2. Salt the rabbit pieces, pepper, fry in the same pan.
3. Peel and coarsely chop the potatoes.
4. Put the meat and potatoes in a cauldron on top of the onions. Add herbs, salt. Dilute sour cream with water, pour the contents of the cauldron. It is necessary that the potatoes are completely hidden under the sauce.
5. Close the lid, let it boil, reduce the heat. Simmer for 30 minutes.

When a rabbit stewed in sour cream is cooked in the oven, divine smells fly through the kitchen. They will attract all your household members, so hurry up and sit down at the table. It's time to try!

Dishes made from rabbit meat are very tasty and appetizing. They will appeal not only to adults, but also to children. The main thing is to know how to cook them correctly. After all, the taste of meat depends on it. So, how much to stew a rabbit? It is not difficult to answer this question, because each recipe indicates a certain period of time.

Is rabbit meat popular?

Rabbit meat has been considered the best type of meat for many centuries. This product at proper preparation It turns out not only tasty, but also tender and light. Rabbit meat is a healthy and nutritious food. But despite the many advantages, this product is not in great demand. This can be explained by the fact that rabbit meat is not as affordable as pork or chicken. In addition, not everyone knows how to cook such a product. Not many people know how much to stew a rabbit.

You can cook this type of meat in white and red wine, in sour cream, beer, milk, tomato paste, in various broths and so on. As a sauce, you can choose exactly the product that you like best.

Cooking features

Before answering the question of how much to stew a rabbit, it should be clarified what features of its preparation exist. So here are a few rules:

Rabbit in sour cream with champagne

And how much to stew a rabbit in champagne with sour cream? First of all, you need to prepare all the products. To cook meat you need:

1. Rabbit - 2 carcasses.
2. Onions - 5 heads.
3. Champignons - 50 g.
4. Cream-based butter - 150 g.
5. Sour cream - 250 g.
6. Champagne - 1 bottle.
7. Lemon - 1 pc.
8. Vegetable oil - 3 tbsp. spoons.
9. Flour.
10. Salt.
11. Bay leaf.
12. Parsley and pepper.

Cooking steps

First, soak the rabbit carcasses, and then cut them into portions. The meat should be peppered, salted and sprinkled lightly with flour. The pan should be placed on the fire. It needs to be poured into vegetable oil and put a piece of butter. In this mixture, it is necessary to fry the rabbit on all sides. Onions should be peeled and cut into half rings. Mushrooms are also recommended to chop. They can be cut in half. Onions and champignons must be stewed in a separate pan, sprinkled with lemon juice. Spices, parsley, pieces of meat and champagne should also be added here.

Final stage

Stew food under the lid for half an hour. After that, the rabbit meat must be removed, and the sauce must be boiled. Then you need to add sour cream to the pan and simmer until the volume of liquid is halved. The sauce should then be removed from the heat. Add the rest of the butter into it, beat everything gently. Place the sauce on the fire and bring to a boil, while whisking continuously. Arrange meat pieces on plates. After that, pour the rabbit with hot sauce and garnish with herbs. Tasty dish ready!

Rabbit with herbs

How much to stew a rabbit in sour cream with herbs? It all depends on what container is used for cooking meat. In this case, it is recommended to place all products in a cauldron. To cook meat with herbs, you will need:

1. Chicken broth - 500 ml.
2. Sour cream - 250 ml.
3. Garlic - 2 cloves.
4. Onion - 2 heads.
5. Rabbit - 1 carcass.
6. Vinegar - 1 drop.
7. Cream butter - 3 tbsp. spoons.
8. Salt.
9. Marjoram.
10. Pepper.
11. Rosemary.

How to cook rabbit

The carcass should be cut into portioned pieces, and then soaked. To do this, a drop of vinegar must be diluted with water. The resulting solution must be poured over the meat. If necessary, you can add water. The meat should be completely covered with liquid. The rabbit should be left to soak for 40-60 minutes. After that, the water should be drained and the meat dried.

Put a heavy-bottomed pan on the fire, and then pour a mixture of vegetable oil and butter into it. When the fat is hot, you need to lay out the rabbit pieces and gently fry on all sides until light golden brown. Peel the onion and cut into half rings. It also needs to be fried until golden brown. Salt the rabbit meat to taste, pepper and sprinkle with herbs.

How to stew

How and how much to stew a rabbit in sour cream in a pan or in a cauldron? In a container you need to put all the products in layers. A layer of meat is laid out at the bottom, half of the sour cream and crushed garlic cloves are added, and then all this is covered with a layer of onions. So you need to alternate products until everything is in the container. Then you need to pour in the broth and put the dish to stew.

If a cauldron is used to prepare a rabbit, then the heat treatment should last from 1 to 1.5 hours. If the dish is stewed in a pan, then it takes twice as long.

How to stew a rabbit in sour cream with potatoes

This is one of the most popular dishes. It can be prepared as a second dish, as well as for a festive table. This will require:

1. 1.2 kg of rabbit meat.
2. 1 kg of potatoes.
3. 1.5 cups of sour cream.
4. 100 g flour.
5. 2.5 heads of onions.
6. 1 pack of butter.
7. Bay leaf, pepper, salt.

From the specified number of components, 4-5 servings for adults are obtained.

The process of cooking in a multicooker

Meat should be washed first. It should fit on the bottom of the multicooker bowl in one layer. At this stage, it is recommended to season the meat with spices and various herbs. The slow cooker should be switched to the "Warming up" mode, and then select "Baking" for a few minutes. After that, put the butter in the bowl to melt it. Sprinkle rabbit meat with a little flour, and then place in a slow cooker. Onions should be peeled and cut into half rings. It is also put in a bowl along with a bay leaf.

Potatoes must be peeled and cut into pieces. Put the tubers on top of the meat and sprinkle with spices. After that, add 200 ml of water and sour cream to the bowl. How much to extinguish First you need to choose the appropriate mode. In this case, the "Extinguishing" function is suitable. The timer should be set to 2 hours.

In the oven

Rabbit meat can also be cooked in the oven. The number of components is original. You can cover the baking sheet with foil or place food in the sleeve. This recipe allows you to quickly and cost-effectively prepare a tasty and satisfying meal. So, how much to stew a rabbit in sour cream for children? Usually in the oven, meat of this type cooks faster. Enough 60 minutes. In this case, the temperature should not be from 180 ° C and above.

That's all the secrets!

A real table decoration is a rabbit in sour cream, baked in the oven! Dietary meat and incredibly delicate taste.

A simple recipe for tender rabbit stewed in sour cream will appeal not only to connoisseurs of tasty and healthy food, but also to novice housewives. The recipe for this dish is so versatile that it can be customized to suit any cooking conditions. You can cook rabbit meat deliciously and quickly with your own hands both in an oven in pots or in a large baking dish, and in a slow cooker, pressure cooker, microwave oven, or simply on the stove in a frying pan, cauldron or roaster.

Rabbit stewed in sour cream with vegetables is a win-win option for cooking delicious meat. During cooking, rabbit meat is soaked with onion and carrot juice, and, if desired, also with potatoes, mushrooms, prunes, garlic and other ingredients that can be added at your discretion. Sour cream gives the meat a special creamy aroma and flavor, and the acid contained in the lactic acid product helps to further soften the meat fibers. By the way, if you come across not the youngest rabbit, then it must first be soaked in order for the fillet to become more saturated and soft. Meat pieces are most often marinated in a weak vinegar solution, in wine, beer or mustard.

The classic recipe for rabbit stewed in sour cream takes no more than two hours to cook. In addition, by placing food in the oven under the lid or in the sleeve for stewing, you can safely go about your business.

How to quickly and easily cook a delicious rabbit stew with sour cream and vegetables at home, you will be shown a step-by-step photo recipe.

• rabbit meat - 1 carcass
• carrots - 1 pc.
• onion - 2 pcs
• sweet and sour apple - 2 pcs
• sour cream - 450 gr
• bay leaf - 2 pcs
• salt - to taste
• vegetable oil - for frying

The rabbit meat should be thoroughly washed, dried with paper towels, and then cut into the desired pieces. You can cook meat on the bone or stew only fillets.

Sprinkle the chopped meat pieces with ground black pepper and medium-sized salt, then mix everything well.

Peel and rinse the onion, and then cut into cubes, quarters or half rings. If everyone in the household loves onions, then the portion of the vegetable can be doubled.

Peel and wash the carrots, and then grate on the large-mesh side of the grater.

Before stewing, rabbit meat can be additionally lightly fried. To do this, heat the pan with the addition of vegetable refined oil and fry the pieces over medium heat on both sides until a light golden crust.

Immediately in a separate container, you can fry vegetables. First you need to place the onion in a preheated pan, sauté it, and then add the grated carrot to the onion and continue to fry until golden.

Place the fried rabbit meat tightly in a container that will serve as a baking dish.

Put the fried carrots and onions on top of the rabbit meat. If desired, you can add a little more salt and add rosemary and other favorite spices.

Rinse the apples in running water, cut into medium slices and peel the core.

Lay the chopped apples around the entire perimeter of the form on the roasted vegetables.

Dilute the sour cream a little with milk or water, add a little more salt and add ground pepper if it seems to you that the dish can be bland.

Pour the meat pieces and browned vegetables with sour cream sauce, place a few bay leaves on top.

Place the container with food in an oven preheated to 180 degrees Celsius and simmer under the lid for about 50 minutes. If the form does not provide a lid, then the top can be covered with foil and pinched tightly around the edges.

Juicy and aromatic diet rabbit stewed in sour cream with carrots, apples and onions is ready. Garnish to such a useful and delicious meat suitable in the form of fresh vegetable cuts, boiled or baked broccoli, asparagus, cauliflower, canned vegetables - such as peas, corn, cucumbers. Cereal porridges, boiled potatoes in pieces and pasta will also go well with meat. Before serving, it is advisable to decorate the dish with fresh herbs or a sprig of rosemary.

Recipe 2: rabbit in the oven with sour cream (step by step photos)

Can you bake it meat dish in the oven and from a whole rabbit. You can add some elements, I became generous to accompany sour cream with cream. And some adjust, depending on the availability of certain spices at hand. I use Italian herbs. There are their French counterparts or just rosemary, I take them.

Today I want ground chili. But any hot pepper, like just ground black pepper, will fit perfectly into this baked rabbit recipe. I take sour cream and cream out of the refrigerator in advance to warm up. Otherwise, they may curl up during cooking.

For six rabbit thighs:

• from two tablespoons of sour cream (any percentage of fat),
• from 150 ml of cream (any percentage of fat),
• two medium-sized onions,
• carrots and sweet peppers,
• from three to four tablespoons of vegetable (any) oil,
• dried herbs, salt and chili - at your discretion.

I take out sweet peppers from the freezer (I have my own). I put it in a colander to move away from the ice.

Meat, peeled vegetables - carrots and onions - I wash and dry.

In this case, you do not need to cut the rabbit into portions. I only cut the thighs in half so that they fry faster and better.

I mix the oil with salt and chili, herbs.

I pour this mixture over the rabbit pieces, trying to make it evenly distributed over the meat.

And I send it to a hot pan to fry on both sides, achieving a slightly golden crust. Then I'll transfer it to a baking dish.

During this time, I will cut the onion with carrots into medium pieces.

Leftovers in a pan meat sauce vegetables will be fried. First onion with carrots.

As soon as it becomes noticeable that the onion has become soft, as if transparent, I will add sweet pepper.

And when he becomes a full member of such a delicious company, I will pour the cream, stir the whole mass with sour cream.

It will also start to boil, I will transfer it to the rabbit to continue the cooking process.

All products are saturated with appetizing aromas, you can put them in the oven (180 degrees) for half an hour.

After which, I will shift the vegetables down. If the meat is on top, it will brown unusually beautifully during the hour that still has to stay in the oven.

Definitely give this dish a try - it's so easy! And our bon appetit is already waiting for the rabbit in sour cream.

Recipe 3: rabbit stewed in sour cream in the oven (step by step)

Delicious potato and rabbit casserole.

You can also cook a baked rabbit with eggs and crumbly rice, wheat or buckwheat porridge, with boiled pasta, homemade noodles or beans.

• Rabbit - 300-350 g
• Onion - 1 pc.
• Vegetable oil - 4 tbsp. spoons
• Potatoes - 300-400 g
• Salt - 0.5 tsp
• Eggs - 2 pcs.
• Sour cream - 50-100 g
• Green onions - 3-4 pcs.
• Ground black pepper - 1 pinch

How to bake a rabbit with an egg, sour cream and potatoes: cut the rabbit meat into portions, salt (0.25 tsp).

Peel and cut the onion.

In a skillet, heat 1 tbsp. a spoonful of vegetable oil. Add the onion and sauté, stirring occasionally, until soft (3 minutes over medium heat).

In a skillet, heat 2 tbsp. tablespoons of vegetable oil, lay out the meat. Fry over high heat until golden brown (10 minutes), turning the pieces as needed.

Turn on the oven. Put the onion and hind legs and kidney part of the carcass in the form, cover with foil. Roast in an oven until tender at medium temperature (40 minutes at 190 degrees).

While the rabbit is baking, boil the potatoes. To do this, wash it thoroughly, add water, cook for 30 minutes.

Cool the baked rabbit slightly. Then, separating the bones, cut the meat across the fibers into thin slices of 70-100 g per serving.

Peel potatoes and cut into slices.

Grease the pan with vegetable oil (1 tablespoon). Put a layer of boiled potato slices on the bottom of a portioned frying pan, greased with oil.

On them are slices of meat.

Top with potato slices again.

Chop the green onion.

Mix a raw egg with sour cream and finely chopped green bunch, salt (0.25 tsp).

Pour the meat with potatoes with this mixture and bake the rabbit with the egg in the oven (30 minutes at a temperature of 190 degrees).

Serve the rabbit baked with egg in the same pan in which it was baked. Sprinkle with freshly ground black pepper when serving.

Recipe 4: how to cook a rabbit in the oven in sour cream

Rabbit in the oven with sour cream is a great dish for the whole family, it can and should be cooked on festive table. This rabbit meat has a delicate, delicate taste and looks very attractive. So, it's time to start cooking.

If you need to rid the meat of an unpleasant odor, then for this the carcass should be soaked in water. Additionally, marinating the meat is not required, since sour cream with spices will act as a marinade.

• rabbit - 1.5-2 kg
• carrots - 2 pcs
• sour cream - 200 ml
• salt, garlic, spices
• potatoes - 2 kg

I cut the pre-soaked meat into portioned pieces and rub with spices and salt. I add squeezed through a press or finely chopped garlic.

After that, you can start marinating. To do this, coat the rabbit pieces with sour cream. So that the dish does not turn out too fatty, you can use low-fat sour cream or even yogurt. But, if you are not on a diet, then you should not underestimate the percentage of fat content of a fermented milk product, because the higher it is, the more tender the meat will be.

The rabbit, smeared with sour cream and garlic, is placed in the refrigerator for 3 hours. This will be enough time for the meat to soak in the marinade.

Since the rabbit will be baked in foil, we line the baking sheet with several sheets of foil and put the pickled pieces of rabbit meat on it, evenly distributing the meat over the baking sheet. Put a layer of chopped potatoes and carrot slices on top. Such a vegetable addition will save you from preparing a side dish and guarantee tenderness and juiciness of the meat.

I cover the upper part of the future dish with a layer of foil and carefully pinch the edges so that the vapors and juice do not escape and remain inside the dish. I put a baking sheet with a semi-finished product in a heated to 220 deg. oven for 45 minutes.

Rabbit meat in sour cream, cooked in foil, will be very tender, literally steamed. To dry it a little and get a deliciously fried crust, 5 minutes before the end of the heat treatment, you can remove the top layer of foil and put the rabbit back in the oven.

This dish is prepared quickly, easily, and the result is always pleasing. Juicy meat combined with potatoes, carrots, which are soaked sour cream sauce They taste just divine.

Recipe 5: cooking rabbit in the oven in sour cream

Rabbit in sour cream in the oven is a dish that will not leave anyone indifferent. It can be served as hot on the festive table.

Dietary rabbit meat is especially useful for restoring a weakened body for adults and children. The meat of a six-month-old rabbit is considered the most useful. It is quickly absorbed, practically devoid of cholesterol.

Rabbit meat promotes muscle building, despite being low in calories. It contains all the essential amino acids and, moreover, there are no allergens. Rabbit marinated in sour cream is easy to prepare. Prepare all necessary products.

• Rabbit
• Onion 3 pcs
• Sour cream 100 grams
• Garlic 2-3 cloves
• Lemon 2 slices
• Italian herbs
• Salt pepper

Wash, cut into portions and soak the rabbit in clean water.

Cut onion into rings. Salt the meat, sprinkle with Italian herbs. They give the meat an unusual flavor. Sprinkle with salt to taste. Add pepper as desired.

Add sour cream.

Stir and leave to marinate for several hours, overnight.

Pour into a baking dish. I usually use fireproof glassware with a lid. It is healthier than aluminum foil. Chop the meat into thin slices of garlic. Place lemon slices on the side.

Cover with a lid, set the temperature to 200 °, baking time -50 - 60 minutes. During baking, you need to pour the meat a couple of times with the secreted juice.

Serve the rabbit boiled potatoes, boiled rice and vegetable salad. Bon appetit!

Recipe 6: rabbit in the oven with potatoes and sour cream (with photo)

Rabbit meat is fried, stewed or baked in the oven, it is supplemented with vegetables, mushrooms and aromatic herbs. Especially tasty and juicy rabbit is obtained with potatoes and garlic in sour cream. The dish languishes in the oven for a long time, acquires an amazing creamy taste and aroma.

• Rabbit (legs) 8 pcs.
• Potatoes 1.5 kg.
• Sour cream 20% 250 gr.
• Garlic 5 cloves
• Dill, green onion, parsley
• Sunflower oil 2 tbsp. l.
• Ground black pepper

Thoroughly wash the rabbit legs, sprinkle with salt, ground pepper, finely chopped garlic. We mix.

Peel the potatoes and cut into slices. Sprinkle the prepared potatoes with chopped parsley, salt, pepper and mix.

In a large heat-resistant form, spread the potato circles tightly to each other and place the rabbit in garlic on top.

In a bowl, whisk together sour cream, water (250 ml.) And oil. Pour the sour cream mixture over the rabbit and potatoes.

Close the form tightly with foil and send it to a preheated oven at 180 degrees for 1 hour 40 minutes.

30 minutes before cooking the rabbit with potatoes, open and bake until golden brown. We take out the most delicious fragrant rabbit with potatoes in sour cream, let it stand for 5 minutes, put it on plates and serve with vegetable salad and fresh bread.

Such a dish can be supplemented with carrots, onions and any spices to taste.

Recipe 7, step by step: rabbit in sour cream in the oven in the sleeve

• rabbit meat - 1 pc;
• carrots - 3 pcs;
• onion - 2 pcs;
• garlic - to taste;
• lemon juice - 2 tbsp. spoons;
• sour cream - 150 gr;
• sunflower oil - 2 tbsp. spoons;
• salt - to taste;
• ground black pepper - to taste

We need the carcass of a whole rabbit. I fill it with water for two hours and soak it periodically changing the water. You need to soak in order to get rid of foreign odors. Then I cut the rabbit into portioned pieces.

For the marinade, we need such products. Juice of half a lemon, sour cream, garlic, onion, carrot, vegetable oil, salt, pepper.

Onion cut into half rings.

My carrots are not big. I cut it into slices.

Let's pickle the rabbit. We do not need onions and carrots yet. Rub individual pieces of rabbit with salt and pepper, then with sour cream and lemon juice. Coat well and mix. Add vegetable oil and mix well again. Let marinate for 3 hours.

For baking, we need a bag or a sleeve. To begin with, lay out 1/3 of the onion and carrot, then part of the rabbit, again the onion and carrot, and the rabbit. We spread it as if in layers so that the rabbit is saturated with juice and the taste of carrots and onions. We make holes on top of the package and put in a preheated oven to 200 degrees for 40 minutes.

We get our rabbit. We open the bag and put it back in the oven for 15 minutes so that the rabbit is well browned.

Again we get our rabbit. He's ready.

Cut potatoes into slices. Coat well with spices and put in a preheated oven for 50 minutes at 200 degrees.

Rabbit with potatoes.

Perhaps much less often, a modern Russian includes rabbit meat in his diet. And in vain, since rabbit meat is one of the most valuable meat products. It is valued for its pleasant taste and easy digestibility. Rabbit meat is dietary and therefore can be included in the menu of both adults and children. Sour cream is a great addition. Due to the acid contained in it, it softens the fibers, making the meat softer, juicier, and tender.

The five most commonly used ingredients in recipes are:

A mixture of meat juice and a fermented milk product creates an appetizing aromatic sauce. Sour cream can be added to the dish directly during cooking, or you can pre-marinate the product in it. The addition of all kinds of spices, different cooking methods, options for original presentations are the main factors due to which the treat will be truly unique. Rabbit recipes in sour cream can be selected according to personal tastes and preferences - there are more than enough options. Having studied and tried numerous recipes, it is possible to choose your favorite, and after practicing for some time, you can supplement it with author's ideas.