Rabbit in sour cream with aromatic herbs
3 servings
90 minutes
Rabbit in sour cream with aromatic herbs is a refined dish of Belarusian cuisine that combines the tenderness of meat with the rich creamy taste of sour cream. This recipe has roots in traditional village lunches where rabbit meat was valued for its softness and ability to easily absorb spice aromas. White dry wine adds subtle fruity notes, while rosemary and basil give the dish a deep herbal aroma. Bay leaf enhances the meaty flavor, making it richer. Braised in the oven until golden, the rabbit acquires a delicate texture that pairs perfectly with potato or vegetable side dishes. This dish is ideal for cozy family evenings or festive gatherings where simplicity of preparation and richness of flavor nuances are appreciated.
1
Prepare the ingredients. The wine and meat should be at room temperature.
- Dry white wine: 0.5 glass
- Rabbit fillet: 500 g
2
Grease the fireproof mold with olive oil.
3
Cut the meat into small strips.
- Rabbit fillet: 500 g
4
Place the meat in the mold.
- Rabbit fillet: 500 g
5
Add bay leaves as a layer.
- Bay leaf: to taste
6
Pour wine over the meat, not forgetting to take a sip for the mood.
- Dry white wine: 0.5 glass
7
Season the rabbit with spices.
- Dried rosemary: to taste
- Dried basil: to taste
8
Cover with plastic wrap and place in a dark place for 1.5 hours.
9
Remove the film and drain excess liquid. Remove the bay leaf. Add salt.
- Salt: to taste
- Bay leaf: to taste
10
Generously coat the fillet with sour cream.
- Sour cream: 100 g
11
Cover the dish with foil.
12
Send to a preheated oven at 220 degrees. After 20 minutes, reduce the temperature to 180 degrees, remove the foil, and cook for another 10 minutes.