Rabbit stewed in sour cream with prunes
4 servings
90 minutes
Rabbit stewed in sour cream with prunes is a refined dish of Russian cuisine that combines the tenderness of rabbit meat with the sweet and sour notes of prunes. Historically, this recipe is popular in rural homes and hunting feasts where rabbit meat is valued for its softness and dietary properties. Marinating with rosemary and garlic gives the meat a deep aroma, while stewing in sour cream makes it especially juicy. The addition of prunes brings a pleasant sweetness that softens the taste of spices and enriches the sauce. This dish is perfect for a family dinner or festive table, harmonizing with side dishes of potatoes or buckwheat. Its warm, enveloping flavor makes it one of the favorites among traditional Russian recipes.
1
Rabbit legs, cut at the joints, should be soaked in vinegar for an hour to eliminate the smell.
- Rabbit: 700 g
2
Mix olive oil, rosemary, game spices, and crushed garlic to prepare a marinade to coat the rabbit well and let it sit for 1-3 hours.
- Garlic: 1 clove
- Spices: to taste
- Vegetable oil: to taste
3
In heated oil in a cauldron, fry grated carrots and sliced onions. Transfer to another container, add quartered soaked prunes, and mix thoroughly.
- Carrot: 1 piece
- Onion: 1 piece
- Prunes: 50 g
4
Fry the rabbit knives in a cauldron, add the carrot-onion mixture, mix well, cover with sour cream, and simmer under a closed lid for an hour, stirring occasionally.
- Rabbit: 700 g
- Carrot: 1 piece
- Onion: 1 piece
- Prunes: 50 g
- Sour cream: 250 g