Rabbit in sour cream with rosemary

4 servings

120 minutes

Rabbit in sour cream with rosemary is a classic dish of European cuisine, delighting with its delicate taste and aroma. Historically, rabbit meat was popular among hunters and peasants due to its availability and nutritional properties. Slow braising in sour cream makes the meat incredibly tender and juicy, while rosemary adds an exquisite spice. The light acidity of vinegar softens the texture of the meat, and garlic fills it with zest. The dish is perfect for cozy family dinners, pairing well with potato sides or fresh vegetables. Its velvety texture and harmony of flavors make rabbit in sour cream a true embodiment of home culinary mastery.

Energy value per serving

• Calories: 885.3
• Proteins: 83.4g
• Fats: 50g
• Carbohydrates: 24.4g

Ingredients

• Vinegar: 100 ml
• Rabbit: 1 pc
• Garlic: 1 head
• Sour cream: 250 g
• Butter: 50 g
• Wheat flour: 100 g
• Salt: to taste
• Rosemary: to taste
• Fresh pepper: to taste

Cooking steps

1. Cut the carcass into portions of about 200 grams each; I don't recommend cutting it finely, the rabbit should be juicy.

   Required ingredients:

   • Rabbit: 1 piece

2. Soak for at least 2 hours in vinegar (I soaked it overnight).

   Required ingredients:

   • Vinegar: 100 ml

3. Dry the pieces (place on a waffle towel).

4. Stuff with garlic, rub with a mixture of rosemary, salt, and pepper, let it sit for 2 hours.

   Required ingredients:

   • Garlic: 1 head
   • Rosemary:  to taste
   • Salt:  to taste
   • Fresh pepper:  to taste

5. Coat the prepared and salted pieces in flour and fry in butter.

   Required ingredients:

   • Wheat flour: 100 g
   • Butter: 50 g

6. Place in a pot, pour with sour cream, and simmer for 2-3 hours on low heat.

   Required ingredients:

   • Sour cream: 250 g