Rabbit in sour cream. How I cook it. And my 7 rules! It turns out very juicy, tender and amazingly tasty meat in a thick sauce!
I have a rabbit weighing 3.5 kg today. I remove all fat, kidneys and lungs (I don't, of course). I cut the rabbit into portions.
Rule one. Soaking! I wash each piece well and put it in a bowl. I fill it with clean cold water and leave it like that for at least half an hour. Then I dry the pieces of the rabbit with paper towels.
The second rule. I'm panning in flour! Prepare the breading. I add salt and black pepper to the flour. I stir it. Then I roll the rabbit pieces in this mixture.
Rule three. I always fry the rabbit only in ghee! It is prepared very simply. I have already shown how I prepare ghee here. You can, of course, fry in vegetable oil, but then you need to add a piece of butter to the pan. I spread the pieces of rabbit and fry on both sides until golden brown.
Then I transfer it to a dish with a thick bottom.
Rule four. Be sure to carcass onions in a pan! I spread the onion cut into half rings in a pan, kneading it a little with my hands, and fry it in a little vegetable oil. I took 2 onions, but more can be. Onions will not be visible in the finished dish. I cook onions over medium heat. Salt and cover with a lid. And like this I am carcassing for 10-15 minutes.
You can stir a couple of times. The onion becomes transparent and soft. I take off the lid, turn up the heat, and let the onion get some gold. It has significantly decreased in volume and has become very aromatic. Spread the onion on top of the meat.
The fifth rule. Only homemade sour cream! I take sour cream about 350-400 g. Moreover, I buy exclusively homemade sour cream - it should be fresh and greasy. I add 0.5 cups of milk, mix well with a whisk and an incomplete glass of warm water. I fill the rabbit with the prepared dressing.
Cover with a lid and simmer for about 1 hour over low heat. After half an hour, add another 1.5 cups of water and salt to taste into the pan.
If the rabbit is young, then I carcass for another 5 minutes and turn it off. But today it took me more time - about 2 hours.
Rule six. No additional seasoning!
Let it brew for another 10 minutes and you can serve. My grandmother always cooked a rabbit for Christmas, so I have very good memories with this dish from childhood. The rabbit turns out to be the most tender!
The sauce is amazingly tasty and thick with a caramel flavor.
With potatoes - what you need!
And one more rule! The seventh is the most important! I always cook only in a good mood! Only in this case will the dish turn out delicious))
RECIPE:
Rabbit - 3.5 kg
Onions - 2 pcs.
Sour cream - 350-400 g
Milk - 0.5 stack.
Water - 2-2.5 stat.
Flour
Melted butter
Ground black pepper
Salt