Rabbit with sour cream and mushrooms
6 servings
120 minutes
Rabbit with sour cream and mushrooms is a tender, aromatic dish of Russian cuisine that carefully preserves the traditions of home cooking. The combination of rabbit meat, creamy sour cream sauce, and forest mushrooms offers a rich flavor with subtle notes of herbs and wine. The meat is marinated beforehand, making it soft and pliable, while the long stewing process reveals all the nuances of taste. Potatoes absorb all the aromas of the ingredients, turning into a delicate side dish. This dish symbolizes a cozy family gathering, perfect for a leisurely dinner on a cool evening. It is versatile: served as a festive treat or as an exquisite home dinner. Rabbit with sour cream and mushrooms captivates with its richness, tenderness, and harmonious blend of traditional Russian flavors.
1
To prepare any rabbit dish, the meat should be marinated. For this, remove the upper white film from the carcass, place it in cold water, squeeze in the juice of half a lemon, add 0.5 teaspoons of vinegar and a sprig of rosemary. Marinate the whole carcass for several hours.
- Dried rosemary: 1 tablespoon
- White wine: 100 ml
2
After a few hours, we take the meat out of the marinade and cut it into large pieces. We rub them with salt, pepper, and herbs. We cut the garlic in half and remove the green core to avoid bitterness (by the way, the core of the garlic should always be removed for any dishes and cooking methods).
- Garlic: 3 cloves
3
We cut the peeled potatoes into small slices. We fry pieces of rabbit meat in a well-heated pan until golden brown and then remove them from the pan for a while.
- Rabbit: 6 pieces
- Potato: 8 pieces
4
Fry the mushrooms in the oil used for the rabbit until golden brown, add finely chopped garlic — so it doesn't burn, and fry for a minute, then add the potatoes and fry for another minute. Season with salt and pepper to taste.
- Champignons: 200 g
- Garlic: 3 cloves
- Potato: 8 pieces
- Rabbit: 6 pieces
5
We place pieces of rabbit on mushrooms and potatoes, sprinkle with rosemary, and pour wine over it. We slightly evaporate on high heat, then reduce the heat, add sour cream, and cover everything with a lid. We simmer on low heat for about an hour until the potatoes and meat become tender.
- Dried rosemary: 1 tablespoon
- White wine: 100 ml
- Sour cream: 150 g