Baked rabbit in sour cream on a bed of potatoes
4 servings
90 minutes
Baked rabbit in sour cream on a potato pillow is a true delight of European cuisine. The tender rabbit meat infused with the aromas of spices and fresh herbs becomes juicy thanks to the sour cream, creating a harmonious blend of flavors. The potato base adds softness and richness to the dish, while carrots and onions give it a light sweetness and appetizing texture. Historically, rabbit meat was valued for its dietary benefits and exceptional tenderness. This dish is perfect for a cozy family dinner or festive gathering. Baking makes it easy to prepare yet surprisingly refined in taste, revealing the richness of ingredients in every serving. It can be served with a glass of white wine or fresh vegetables to highlight its sophistication.
1
Soak the rabbit carcass for 8 hours, changing the water approximately every 2 hours.
- Rabbit: 2 kg
2
Cut the rabbit into small pieces and let the juice drain on paper towels.
- Rabbit: 2 kg
3
Fry the meat in a pan for 25 minutes, adding salt and pepper to taste.
- Rabbit: 2 kg
- Spices: 3 g
4
We clean the vegetables. Grate the carrot on a coarse grater, slice the onion into thin rings, and cut the potato into circles.
- Potato: 3 pieces
- Onion: 1 head
- Carrot: 2 pieces
5
Next, mix the greens (I used dried dill and parsley) and spices with the sour cream.
- Dried herbs (mixed greens): 2 g
- Sour cream: 200 g
- Spices: 3 g
6
Place the fried rabbit in a separate dish and coat it with sauce (I recommend saving a little for the end of cooking).
- Rabbit: 2 kg
- Sour cream: 200 g
7
In a greased baking dish, layer thinly sliced potatoes, followed by onions, then add the rabbit and carrots, and pour the remaining sauce on top.
- Potato: 3 pieces
- Onion: 1 head
- Carrot: 2 pieces
- Sour cream: 200 g
8
Preheat the oven to 180 degrees and bake for an hour. Enjoy your meal!