Rabbit in Sour Cream
Main Dishes • Russian
Description
The virtues of rabbit meat also come with its drawbacks: this lean meat is so subtle in all its manifestations that it absolutely needs a sauce – vibrant, creamy, and rich. In this recipe, rabbit meets sour cream, butter, apple cider vinegar, and thyme – all of which enhance the flavor of the rabbit, give it character, and elevate the meat to a soufflé-like texture. Cooking rabbit in sour cream is very simple – the rabbit gently simmers in a pot for an hour and a half and requires no attention.
Ingredients
- Rabbit Legs 4 pieces
- Onion 1 head
- Wheat Flour 0 oz
- Sour Cream 5 oz
- Apple Cider Vinegar 1 tablespoon
- Bay leaf 2 pieces
- Thyme 5 sprigs
- Butter 0 oz
- Vegetable Oil 0 fl oz
- Garlic 2 cloves
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Submerge the rabbit legs in cold water, add apple cider vinegar, and let them sit for an hour.
Step 2
Pat the meat dry with paper towels, season with salt and pepper, and coat it in flour.
Step 3
Heat a skillet with vegetable oil and fry the legs on all sides until golden brown. Transfer the fried legs to a saucepan.
Step 4
In the same skillet, sauté the finely chopped onion. Transfer the onion to the saucepan with the rabbit.
Step 5
Add sour cream, cubes of butter, thyme, and 200 ml of water to the saucepan. Season with salt, bring to a boil, cover with a lid, and simmer for one hour. Occasionally turn the pieces of rabbit, basting them with the sauce.
Step 6
Add the minced garlic and bay leaf, and simmer for another 20 minutes.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!