Rabbit in sour cream
4 servings
180 minutes
The advantages of rabbit turn into its disadvantages: this dietary meat is so quiet in all its manifestations that it simply needs a sauce - bright, creamy, rich. In this recipe, rabbit meets sour cream, butter , apple cider vinegar and thyme - all of them make the rabbit flesh brighter, give it character and bring the meat to the state of soufflé. Cooking rabbit in sour cream is very simple - the rabbit calmly simmers in a saucepan for an hour and a half and does not require attention.
1
Soak the rabbit legs in cold water, add apple cider vinegar, and leave for an hour.
- Rabbit legs: 4 pieces
- Apple cider vinegar: 1 tablespoon
2
Pat the meat dry with paper towels, season with salt and pepper, and coat in flour.
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 50 g
3
Heat a pan with vegetable oil and fry the legs on all sides until golden brown. Transfer the fried legs to a saucepan.
- Vegetable oil: 30 ml
4
In the same pan, sauté the finely chopped onion. Transfer the onion to the saucepan with the rabbit.
- Onion: 1 head
5
Add sour cream, butter cubes, thyme to the saucepan, pour in 200 ml of water, salt it, bring to a boil, cover with a lid and simmer for an hour. Occasionally turn the rabbit pieces over and baste them with the sauce.
- Sour cream: 150 g
- Butter: 30 g
- Thyme: 5 sprig
- Salt: to taste
6
Add minced garlic, bay leaf, and simmer for another 20 minutes.
- Garlic: 2 cloves
- Bay leaf: 2 pieces