Rabbit meat is very tender and can be spoiled easily. To prevent this from happening, I recommend using this recipe. The meat is pre-fried until golden brown and then stewed in cream. This allows it to retain all its juices and remain tender enough. Garlic goes well with creamy gravy and gives it a certain piquancy. Try it out!
Ingredients:
Rabbit meat - 600 g.
Garlic - 2 cloves
Cream 15% - 200 ml.
Seasoning for meat - 1 tbsp.
Salt, black pepper - to taste
Bay leaf - 1 pc.
Water - 150 ml.
Vegetable oil for frying - 50 ml.
Step by step recipe:
To make a bunny stew in cream, prepare the ingredients according to the recipe list. If possible, purchase a fresh carcass that has not been frozen. On the basis of such meat, the dish will turn out to be softer and tastier. The percentage of fat content of a dairy product can be anything: from the lowest to the highest, in my case it is 15% cream.
Wash the meat, dry and cut into portions. Add salt, black pepper and a variety of seasonings to suit your taste.
Stir the contents of the bowl with rubbing movements, then cover it with a lid and refrigerate for at least one hour. During this time, the rabbit meat must absorb the taste and aroma of the spices.
Warm the pan with vegetable oil well. Fry the meat in portions until golden brown on both sides.
Do this as quickly as possible over high heat. The main thing is to achieve a crust that seals all the meat juices inside and the result is a juicy dish.
Transfer the browned bites to a suitable saucepan.
Pour in the water and cream, add the garlic passed through a press, bay leaf and a small pinch of salt.
Cover the pot with a lid and send it to the stove. When its contents come to a boil, reduce heat to low and simmer for about 40-60 minutes. Cooking time will depend on the firmness of the meat.
When the rabbit becomes soft and can easily be pierced with a knife or fork, the dish can be considered ready.
Serve the hot bunny in cream with mashed potatoes, boiled rice or others porridge. And the liquid in which it stewed will be an excellent gravy for a side dish.
Bon Appetit!
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