Rabbit stewed in sour cream with herbs
4 servings
60 minutes
Rabbit stewed in sour cream with herbs is a dish of Russian cuisine that combines the tenderness of meat with the aroma of herbs and the rich flavor of sour cream sauce. Since ancient times, rabbit meat has been valued for its softness and nutrition, and stewing in sour cream makes it even more tender. White wine adds a slight acidity, while spicy herbs give it a unique character. Prunes add sweet notes, balancing the dish's flavor. This dish is perfect for cozy family lunches or festive dinners, served with mashed potatoes or fresh bread. It is a classic example of Russian culinary tradition where the simplicity of ingredients meets the richness of flavor nuances.
1
Butcher the rabbit, wash the meat.
- Rabbit: 1 piece
2
Cut the carrot into half circles. Finely chop the shallots and garlic. Sauté the vegetables in vegetable oil (butter can be added if desired). Add the rabbit and sauté lightly. Pour white wine into the pan and wait for the alcohol to evaporate. Add boiled water and simmer the meat covered for 30 minutes (make sure the water doesn't evaporate).
- Carrot: 1 piece
- Shallots: 3 heads
- Garlic: 1 clove
- Dry white wine: 200 ml
3
Slightly dilute the sour cream with water and pour it over the meat. Add chopped parsley, rosemary leaves, thyme, and prunes. Season with salt and pepper to taste. Simmer for another 20 minutes.
- Sour cream 20%: 200 g
- Parsley: to taste
- Fresh rosemary: to taste
- Fresh thyme: to taste
- Prunes: 5 piece
- Salt: to taste
- Ground black pepper: to taste
4
When the liquid is almost completely evaporated, add 2 teaspoons of sifted flour and quickly stir until the sour cream sauce thickens. The flour should be sifted directly over the pan and mixed quickly to avoid lumps.
- Wheat flour: 2 teaspoons