Rabbit stewed in sour cream sauce
5 servings
75 minutes
Rabbit stewed in sour cream sauce is a dish of Russian cuisine that embodies the traditions of home comfort and rich flavors. Rabbit meat, tender and dietary, is first fried until golden brown and then slowly stewed in a rich creamy-sour cream sauce with aromatic notes of garlic, pesto, and cherry tomatoes. Onions and carrots add a light sweetness, while grated parmesan finishes the composition with a hint of spiciness. The dish turns out incredibly soft and juicy; it pairs perfectly with mashed potatoes or fresh bread. This presentation makes it not only an excellent option for a family dinner but also a worthy decoration for a festive table.
1
Cut the rabbit into small portion pieces (I had a not very big and fatty rabbit, it resulted in 6 pieces: 2 front legs, 2 hind legs, and 2 breasts).
- Rabbit: 1 piece
2
Fry in a pan with added butter (I fried in a grill pan) until the pieces are browned.
- Rabbit: 1 piece
- Cream 25% fat: 150 ml
3
Fry the onion and carrot, diced into about 1 cm (or larger), separately.
- Onion: 3 pieces
- Carrot: 2 pieces
4
Make the sauce. For this, blend sour cream, cream, garlic, pesto, cherry tomatoes, and salt.
- Sour cream 20% fat: 3 jars
- Cream 25% fat: 150 ml
- Garlic: 3 heads
- Pesto: 3 teaspoons
- Cherry tomatoes: 250 g
- Salt: to taste
5
Transfer the fried rabbit pieces to a pot (or multicooker), add the fried onion and carrot, pour in the sauce, and add grated parmesan. Mix everything.
- Rabbit: 1 piece
- Onion: 3 pieces
- Carrot: 2 pieces
- Grated Parmesan cheese: 100 g
6
Cook the rabbit for 50-60 minutes on low heat with the lid slightly open.
- Rabbit: 1 piece
