Rabbit in sour cream sauce with Provencal herbs

Category: Meat dishes
Rabbit in sour cream sauce with Provencal herbs

Ingredients

rabbit 1 carcass
sunflower oil for frying
salt, spices, provencal herbs
garlic 2 cloves
sour cream 300 ml

Cooking method

  • Take a rabbit carcass, cut it into pieces, here I like small ones.
  • Marinate the meat for 4 - 5 hours in water diluted with vinegar until slightly acidic taste.
  • Fry in vegetable oil over high heat without a lid on both sides until golden brown, about 7 minutes on each side. Salt. Pepper a little. Place in a thick-walled saucepan.
  • Prepare the sauce. Pour 1 tbsp into the pan in which the rabbit was fried. l. flour. Fry over low heat, stir and add a little hot water to the flour and butter until the sauce acquires the consistency of a batter. It usually takes about 1 glass of water. Then put sour cream in the sauce, salt and pepper, add Provencal herbs and a couple of cloves of crushed and finely chopped garlic. Boil.
  • Pour the slices of rabbit with the sauce, close the lid and put in the oven for about 1-1 h 20 minutes.
  • Bon Appetit!

The dish is designed for

for six persons

Cooking program:

Oven

Freesia
I can imagine how delicious it is!
Omela
Sveta, so tasty!!! And our rabbits disappeared from sale. Poor we are poor !!
fomca
Quote: Omela

Sveta, so tasty!!! And our rabbits disappeared from sale. Poor we are poor !!

Thank you girls! I was lucky, the parents of rabbits grow and regularly transmit, so we howl, then we stew, then we wet, then we twist on cutlets ...
Wiki
And we are poor! And so I want a rabbit, they haven't eaten for a hundred years
It is very beautiful in the photo, and what is delicious - no doubt about it!
Zhivchik
Svetik, perhaps I'll take one piece off your plate ..
And they look too appetizing.
I have a question:

Marinate the meat for 4 - 5 hours in water diluted with vinegar until slightly acidic taste.

Why soak the pieces? No, well, I know they've always done that. Can we soak excess blood and neutralize the special ... specific smell of a rabbit? Or did I answer myself?
chaki2005
fomca, what a beauty!! I also have a pretty rabbit in my freezer and waiting. In sour cream

Quote: WIKI

And we are poor! And so I want a rabbit, they haven't eaten for a hundred years
It is very beautiful in the photo, and what is delicious - no doubt about it!

Vikus, and we have at least heaps of lately. Both rabbits and rabbit liver. We can also arrange shipments ...
Wiki
Go bad
By the way, I read that in the year of the snake, a rabbit is welcome on the table. I wish I could play such a rabbit for the New Year
fomca
Quote: Zhivchik

I have a question:
Why soak the pieces? No, well, I know they've always done that. Can we soak excess blood and neutralize the special ... specific smell of a rabbit? Or did I answer myself?

Zhivchik
, Tan, from this it will be softer, more aromatic and tastier. Water makes the rabbit meat less tough and reduces the specific odor. But this is who has a rabbit. Dad has been keeping rabbits for 15 years already. Personally, I don't smell at all. And my mother never soaked them at all when she cooked.

Here's what information I found. You can marinate in several ways:

Vinegar. Wine vinegar (not acetic acid!) And spices are used. Usually vinegar is diluted in water or the water is slightly acidified with vinegar.The downside is that any vinegar, along with softening, reduces the natural flavor of the meat. Before cooking, the vinegar marinade should be washed off with water.
White wine is one of the best pickling options. Wine almost completely removes the specific smell, softens and aromas meat very well. The result is an exquisite dish with a delicate taste, pleasant aroma and very useful properties. Sometimes red wine is used for pickling.
Whey is a very good option. Milk whey is used to soak and marinate hare, but it is also suitable for a rabbit. The meat softens noticeably, the bad smell is removed.

Young rabbits or "store" rabbits should be soaked only in water, whey or wine. Vinegar is used if the smell is really strong and for some reason unpleasant. Vinegar in this case mutes the smell, but at the same time makes the rabbit less expressive. This is why vinegar pickles must be applied carefully.

WIKI, chaki2005, thanks girls - try it, it's delicious!
Twist
How delicious ...
fomca
Marineyes, delicious! I have two basic recipes for making rabbits, this one and this one. Braised rabbit (easiest way)

I would also like to add about soaking. Much depends on what kind of rabbit it is and what it ate. Household ones, those that my dad grows, always have fibrous meat, especially on the hind legs and along the ridge, where there is most of it. Food - grass, fodder beets, corn, cabbage, carrots. Once the mother-in-law treated us to a rabbit, bought it from people who grow it specially for sale. The meat was much softer and more tender. So, most likely it is also the envy of their food, I think so.

chaki2005
Quote: fomca

Marineyes, delicious! I have two basic recipes for making rabbits, this one and this one. Braised rabbit (easiest way)

I would also like to add about soaking. Much depends on what kind of rabbit it is and what it ate. Household ones, those that my dad grows, always have fibrous meat, especially on the hind legs and along the ridge, where there is most of it. Food - grass, fodder beets, corn, cabbage, carrots. Once the mother-in-law treated us to a rabbit, bought it from people who grow it specially for sale. The meat was much softer and more tender. So, most likely it is also the envy of their nutrition, I think so.

Yes, rabbits taste and smell depending on their diet. It's like goats' milk. Depending on the food, it can be different: from very specific to the most delicate. Yes, and lamb is also different.
Zhivchik
Quote: chaki2005

Yes, rabbits taste and smell depending on their diet. It's like goats' milk. Depending on the food, it can be different: from very specific to the most delicate.

The fodder is fodder, but there are goats initially with a "flavor", or rather their milk, like cows.
My aunt kept goats. So I chose them so that God would not get caught with this smell. After a long "election", she said that there is absolutely no smell, only it smells of milk and that's it, but I still smell it ... well, I can't drink that's all. That's exactly the same with cow's milk. Many simply do not hear the smell of a cow, but I am on guard. For me, milk if it smells like ice cream.
I never bought rabbits, but they always gave me their pets. Well, I can't eat it, that's all. At least soak, at least not. Wear a clothespin on your nose.
The only thing, the last time (a month ago) I cooked according to such a recipe as Sveta (with garlic), during ... then I ate a little. And so I want to sit down and cry, I want to stand up and cry ...
Svetta
How well I got into the topic! Sveta, thanks for the recipe, I'm just looking for a rabbit recipe on NG. My husband now has a tough diet due to pancreatitis (well, I’m with him) and we will eat like that for a long time. And on NG, you want something tasty, chickens, etc. are already tired of meat, you can't fried. So I ordered a rabbit for NG at the city forum, some kind of "accelerate", they promise very tender meat, it is cooked in 40 minutes.
I will do - I will report!
fomca
svetta of course cook it! I would be glad if you like it!

And I have a rabbit for dinner again - I put it out for 1.5 hours - generally gently! Almost all the sauce has evaporated.

Rabbit in sour cream sauce with Provencal herbs
Vitalinka
Rabbit - smakotaaaaaaaa !!!
Svetik, confess, your rabbits?
fomca
Quote: Vitalinka

Rabbit - smakotaaaaaaaa !!!
Svetik, confess, your rabbits?

: yes: Parents are constantly supplying .... So we have to, then stew, then fry, then cutlets ...
Svetta
Sveta, I report with a wild delay ...
I cooked a rabbit on NG in sour cream, however, for some reason I had to stew it for almost 2 hours. But it was VERY tasty !!!
I divided that rabbit into parts and we ate it 4 more times. DELIGHT!!!
Thanks for the recipe!
fomca
Shine! Did you pickle it? The cooking time is always different depending on which rabbit ...

And ... thanks for the report !!!!
bird62
Quote: fomca

: yes: Parents are constantly supplying .... So we have to, then stew, then fry, then cutlets ...
It's also delicious to cook dumplings with a rabbit and homemade sausage. Parents have rabbits too. But I do not soak them, I soak only rabbits (wild) when they are.
Svetta
Quote: fomca

Shine! Did you pickle it? The cooking time is always different depending on which rabbit ...

And ... thanks for the report !!!!

Sveta, she didn't pickle, they said that the accelerated rabbit doesn't need pickling ... Apparently, he needed ...
fomca
Oh well ... I told you !!!!!!
satork
Thank you girls for the wonderful rabbit recipes. Their rabbits. The taste depends on the feeding and the age of the killed rabbit. The most delicious meat is from young 4-5 months. The meat is tougher from grass. I would like a recipe for rabbit meat dumplings. Please share.
fomca
Quote: satork

Thank you girls for the wonderful rabbit recipes. Their rabbits. The taste depends on the feeding and the age of the killed rabbit. The most delicious meat is from young 4-5 months. The meat is tougher from grass. I would like a recipe for rabbit meat dumplings. Please share.
Natasha! Honestly, I did not meet the recipe and was not even interested. And after reading your post, it became interesting itself.

Here's what I found.

Rabbit dumplings are exotic dishes. Their recipe has been undeservedly forgotten and many have not even heard of it. Meanwhile, even in ancient times, such dumplings were often served at the royal table.
Nowadays, people who pay due attention to their health are increasingly preferring natural, dietary meals. These include rabbit dumplings. I propose a somewhat improved recipe using modern technical means.

First, prepare the dough. There are no innovations here. It is kneaded traditionally with the use of sifted wheat flour, chicken eggs and water (milk). Wrap the finished dough in foil or place it in a plastic bag and temporarily put it in the refrigerator.

Moving on to the rabbit. If the meat has been frozen, pre-thaw it in the microwave or leave it in a cool place overnight. Remove the meat from the bones with a sharp knife. The back of the carcass is best for this, but feet can also be used if desired. Cut the resulting pulp into small pieces up to 2 centimeters in size. To improve the taste conditions, fry them in a well-heated frying pan until golden brown. To make the dumplings exactly dietary, we use olive or any other vegetable oil. For those who do not adhere to a strict diet, I can recommend the use of pork lard. In this case, the calorie content of the dumplings will increase, but the taste will be much better.

After frying, we continue to simmer over low heat for 10-15 minutes with the lid closed, pre-pour the meat with slightly diluted sour cream or heavy cream. Next, we need an electric meat grinder with fan knives or a blender. Grind the meat to a pasty mince. (As a last resort, skip the meat twice through an ordinary meat grinder) Add salt, pepper and other spices of your choice to taste. So that the minced meat does not turn out to be dry, you need to add a chopped head or two onions.For those who do not like onions, I can recommend adding a small amount of milk to the minced meat. Mix the resulting mass thoroughly and lightly beat it on the table.
Pinch off the pieces of dough, roll them into thin circles and wrap the minced meat portions in them. We choose the size of the dumplings arbitrarily, preferably for one good bite. Cook until tender. When boiling in slightly salted water, it is recommended to add a little lavrushka, a few peas of black pepper.

Serve on the table hot, pouring sour cream or fatty mayonnaise on top and decorate with herbs.
Of the additional secrets, I can recommend pre-marinating rabbit meat, as for barbecue, then your dumplings will become even tastier and more piquant.

🔗
Nut
Cooking today - naturally a masterpiece! You can swallow your tongue. Everyone at home is delighted, thank you very much for the recipe.
fomca
Anna, how glad I am that you and your loved ones liked the recipe !!!! Cook for your health !!!!
Skazka_Ru
I ran to the store for sour cream))) I will cook now according to this recipe - I will record everything
fomca
Olga, good luck !!!!! This is delicious!!!
Business
Svetlana, I got rabbits !!! Eat soon

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