Rabbit stewed in sour cream with potatoes and rosemary
6 servings
90 minutes
Rabbit stewed in sour cream with potatoes and rosemary is a classic dish of Russian cuisine that combines tender meat with aromatic spices and a creamy texture. The origins of the recipe date back to ancient times when rabbit meat was affordable and valued for its tenderness. Fried rabbit legs infused with garlic and sour cream acquire a rich flavor, while potatoes and carrots baked with rosemary add depth to the aroma. The dish is perfect for a cozy family dinner; its rich, delicate taste unfolds gradually, and the fragrant herbs add a special touch. Served hot and garnished with fresh herbs, it pairs wonderfully with homemade bread or a glass of light wine.
1
Cut the rabbit legs into convenient pieces (I left the front legs untouched and cut the back ones in half), season with salt/pepper, and fry in a pan over high heat on all sides until golden brown.
- Rabbit legs: 4 pieces
- Chopped dill: to taste
2
Put the fried legs into the pot.
3
Mix half of the sour cream with two crushed garlic cloves and coat the rabbit with it.
- Sour cream: 350 g
- Garlic: 3 cloves
4
Cover with a lid and send to the oven for 30 minutes.
5
We clean the potatoes and carrots, cutting them into the needed pieces.
- Potato: 8 pieces
- Carrot: 1 g
6
We add salt, spices, dry rosemary, chop a clove of garlic, and drizzle a little tasty oil. We mix everything.
- Dried rosemary: 2 tablespoons
- Garlic: 3 cloves
7
Take the rabbit out of the oven, place the potatoes on top, spread the remaining sour cream over it, and sprinkle with dill. Cover again and put in the oven for about 50 minutes.
- Potato: 8 pieces
- Sour cream: 350 g
- Chopped dill: to taste