Stewed hare in sour cream
4 servings
30 minutes
Rabbit stewed in sour cream is a dish with a rich history rooted in Russian cuisine. It combines the tenderness of meat, the aroma of roots, and a rich sour cream sauce that adds softness and noble flavor. Traditionally, rabbit meat is marinated in vinegar to remove its specific smell and make it juicier. The meat is then fried until appetizingly crusted and stewed in sour cream sauce, filling it with depth of flavor. It is served with herbs and potatoes, with a special touch of larding with pieces of fat that make the dish especially juicy. This exquisite treat is particularly well-suited for cold weather, warming you with its rich taste and cozy texture.
1
Cut the rabbit into pieces (kidney, thighs, shoulders), remove the membranes, wash, place in a bowl, cover with cold water mixed with vinegar (1 cup of vinegar per 1 liter of water), and let it marinate for 2-3 hours.
- Hare: 3 kg
- Vinegar: 1 glass
2
After that, remove the pieces of rabbit from the marinade, place them on a baking sheet or pan, salt them, add the peeled chopped roots and onion, drizzle with oil, and put them in a hot oven to roast until a golden crust forms. During roasting, periodically baste the rabbit with the juices that have formed in the pan.
- Carrot: 2 pieces
- Onion: 2 pieces
- Vegetable oil: 3 tablespoons
3
After frying, cut the rabbit into portions, place in a shallow pot, pour with sauce made from sour cream and juice, cover with a lid, and put in the oven for 25-30 minutes to stew.
- Sour cream: 2 jars
4
To prepare the sauce, pour sour cream and the juice obtained from frying the hare into a pot, add salt, place on the fire, bring to a boil, then add 2 tablespoons of flour, previously roasted with oil and diluted with 1 cup of broth or water, and, stirring continuously, cook for 3-4 minutes. After that, strain the sauce into the dish with the hare.
- Sour cream: 2 jars
- Wheat flour: 2 teaspoons
5
When serving, transfer the hare to a dish with sauce and sprinkle with finely chopped parsley or dill. Serve boiled or fried potatoes as a side dish. The hare is especially tasty if it is stuffed before frying. For this, pork fat is cut into sticks 4-5 cm long and 0.5 cm thick, and holes are made in the hare's meat with wooden sticks, into which the fat sticks are inserted.
- Parsley: 2 stems