Rabbit in Sour Cream - Food Preparation
Everyone remembers the expression that rabbits are not only valuable fur, but also two to four kilograms of tasty dietary meat. And this is true. Rabbit meat has a high biological and nutritional value: it contains essential amino acids, iron, cobalt, phosphorus, and many vitamins. Moreover, their number exceeds the content in other types of meat. Rabbit meat is widely used in clinical nutrition, it is useful to people of all ages, especially children, the elderly and sticking to a diet, because this meat is low-calorie, contains only 150kcal per 100g. It is also valuable that rabbit meat does not accumulate pesticides, herbicides and nuclear decay products, and therefore it is environmentally friendly.
Rabbit meat is recognized as a dietary and delicious meat, not only in Russian, but also in other national cuisines of the world. Especially rabbits are popular in the Mediterranean countries. It is fried, stuffed, baked, stewed in wine, cream, sour cream. Rabbit cooked in sour cream, is the most favorite and one of the most common dishes, which can be briefly described - tasty, fast, healthy. Rabbit meat is just stewed in sour cream, or mushrooms, apples, nuts, prunes, garlic, rosemary, white wine are added.
Rabbit in sour cream - product preparation
The meat of the young rabbit requires little or no training. But rabbit adult can be harsh and have a specific smell. To make the meat fibers more tender and remove odors, it is pre-soaked for several hours, usually three or four are enough. For the marinade it is necessary to dilute the water with vinegar in the ratio: for 1 liter of water - 1 small spoonful of vinegar (9%) or lemon juice. It is necessary that the liquid covered the carcass completely, so if the marinade is not enough, you will need to make a new batch. Sometimes the meat is soaked in milk, for greater tenderness or wine - for piquancy. To divide the whole rabbit into pieces, experienced chefs recommend first cutting the carcass in half along the extreme lumbar vertebra, and then cutting the halves into portions. The bones of the rabbit, though hard, but fragile, so you need to try not to crush them, and chop with one blow to avoid small pieces.
Rabbit in sour cream - the best recipes
Recipe 1: Rabbit stewed in sour cream
A rabbit cooked in sour cream just cannot turn out not tasty. Carrots, garlic and onions, used as auxiliary products for stewing, united in a single bouquet, give the crawl a magical aroma and amazing taste.
Ingredients: a small rabbit carcass - 2 kg, one large carrot and onion, 0.5 l thick greasy sour cream, 3 cloves of garlic, black pepper, salt, vegetable oil.
Method of preparation
Soaked rabbit pieces rub with chopped garlic, pepper, salt and leave to marinate for about an hour. Then heat the butter and fry the crawl to a beautiful crust. It is necessary to fry over high heat.
In the same oil, fry onion half rings and coarsely grated carrots. Place the meat in the dishes, fry the vegetables on top and pour sour cream over it. If it is too thick, it can be diluted with water. If necessary, sour cream sauce additionally salt.
As the contents boil, cover and minimize fire. Stew about forty minutes. If the rabbit is young, usually this time is enough. If the meat is harsh, keep it on fire until ready. Krol in sour cream goes well with boiled rice, buckwheat, but even better with mashed potatoes. You can decorate the dish with a sprig of fresh greens.
Recipe 2: Rabbit in sour cream with mushrooms
A rabbit fried in garlic butter is first stewed with onions in its own juice, and then baked with mushrooms and sour cream in the oven. Aromas at this time soar unusual, therefore, especially hungry, for humane purposes, at the time of cooking from the kitchen is better to remove. Ingredients: rabbit carcass - 3 kg, 2 large onions, 0.5 l thick, thick sour cream, 0.7 kg fresh champignon, 4 cloves of garlic, salt, pepper, vegetable oil.
Method of preparation
Cut the soaked carcass of the crawl into large pieces. Spread garlic cloves and fry in oil so that they give it a flavor. Then the garlic is removed and discarded. A rabbit is fried in oil, not necessarily to the crust, as long as it absorbs the garlic flavor. Put it in a dish to extinguish. It is better if it is an ordinary cast-iron cauldron - it keeps warm well, and the dish will not burn in it.
In butter, where the rabbit was fried, fry the onion half rings. It is not necessary to fry until golden, the main thing is that the onions should soften. Transfer it to the cauldron to the crawl, sprinkle with pepper, salt, and stew on a small fire for about an hour. It is not necessary to add liquid, the rabbit will release the juice and it will be enough.
Mushrooms coarsely chopped, so that the teeth felt good piece, and put on the pan, adding a little oil. To fry them for a long time is not necessary, you must wait for them to give juice. It can be drained.
In a dish, where the dish will be baked, transfer the pieces of stewed rabbit with onions (without liquid), lay the mushrooms on top, mix. Combine the sour cream with the broth in which the meat was stewed, add salt, pepper, you can still some seasoning at its discretion, and pour it with meat and mushrooms. Cover and bake for about an hour (180 ° C).
Recipe 3: Rabbit in sour cream with prunes
This tasty rabbit is more suitable for a holiday table. Unusual gravy envelops him in a gentle veil. The prunes added to the dish give it a piquancy, delicate aroma and a slight sourness softened by the creamy taste of sour cream.
Ingredients: rabbit - 2-2,5 kg, 4 cloves of garlic, prunes - 1 handful (about 1/2 - 2/3 cup), 500 ml sour cream (15-20%), 2 large onions, 1 big carrots, vegetable oil, salt, spices (any to taste - for game, French herbs, rosemary).
Method of preparation Mix the chopped garlic, two spoons of oil, spices, salt and spread the prepared pieces of meat. Leave to pickle for three or four hours. During this time, the pieces will need to be mixed several times.
Prune cut into quarters and steamed - i.e. pour boiling water over and leave to swell and soften.
In a cauldron, fry the onion half rings and grated carrots, add prunes and hold it together a little on the fire. Then transfer to another dish for a while, and fry the rabbit pieces in this oil (do not rinse the marinade, and fry right with it) until almost all the liquid is boiled away.
Vegetables with prunes shift back to the cauldron to the meat, mix and pour sour cream. You can pre-add a little milk (1/3 cup) to it, so that the sour cream does not curdle. Add pepper, if necessary, pepper, and simmer until the meat is soft, about an hour. The dish is cooked on low heat with the lid closed. Sometimes it is necessary to look into the cauldron to mix the contents, lifting the vegetables from the bottom, so as not to burn. The carrot, especially if it was finely grated, has time to boil over during this time, and gives the sauce the desired thickness.
Rabbit in sour cream - useful tips from experienced chefs
- Rabbit meat has greater nutritional value if the carcass has a large amount of muscle tissue. If the fibers contain insignificant fatty layers, then the animal was well fed, and its meat will be more tender.
- When buying a fresh chilled rabbit, you need to know that its meat should be drained of white, slightly pinkish color, with a dense structure, not have an unpleasant smell. It is believed that the younger the rabbit, the thinner the bones. A more mature individual has dark pink meat.
- The carcass must be sold with an ear or tail, hair and claws are left on the foot, so that it is possible to make sure by these signs that this is a rabbit.