Rabbit in ginger sauce
4 servings
60 minutes
Rabbit in ginger sauce is an elegant and tender dish of German cuisine, rooted in traditional methods of marinating meat. The ginger in the marinade gives the rabbit a spicy sharpness and warmth, while garlic and soy sauce enhance the depth of flavor. Careful frying of the meat to a golden crust followed by simmering in aromatic marinade makes it incredibly juicy and tender. A delicate sour cream dressing with mint and herbs adds creamy softness and freshness, creating a harmonious balance of flavors. This dish pairs wonderfully with potatoes or rice, highlighting its rich aroma. An ideal choice for a cozy dinner with notes of gastronomic sophistication!
1
Before the main preparation of the rabbit, we will prepare the marinade. For this, we mix grated ginger, soy sauce, garlic, add a little vegetable oil to the ingredients, salt it and mix everything thoroughly.
- Grated ginger: 2 teaspoons
- Soy sauce: 1 glass
- Garlic: 1 head
- Vegetable oil: 2 tablespoons
- Salt: to taste
2
Cut the washed rabbit into portions and marinate in the marinade for about 1 hour.
- Rabbit: 1 piece
3
Do not pour out the marinade; it will be useful for stewing the rabbit.
4
Fry pieces of meat in a pan with a little vegetable oil on both sides until golden brown.
- Vegetable oil: 2 tablespoons
5
In a covered pot with thick walls and bottom, place pieces of fried rabbit. Add marinade to the meat and simmer on low heat for about 40 minutes.
6
Pour sour cream over the cooked rabbit 10 minutes before finishing, add garlic (can be chopped or pressed), and season with mint and herbs.
- Sour cream: 200 g
- Garlic: 1 head
- Mint: to taste
- Parsley: 1 bunch