Rabbit with mushrooms in creamy sauce (pressure cooker Polaris 0205 AD)

Rabbit with mushrooms in creamy sauce (pressure cooker Polaris 0205 AD)

Category: Meat dishes

Ingredients
hare	1/2 carcasses - approximately 1200g
onion	2-3 pcs
fresh or fried porcini mushrooms (200 gr)	500 g
cream 30%	1 glass
flour	2 teaspoons
salt, spices to taste
vegetable oil or lard for frying	2-3 st. l.
water	0.5 tbsp.

Cooking method

• I have a bunny in the freezer since the last hunt. I wanted something tasty, simple and fast. Voila:
• Preparing the ingredients: Cut the hare into small portions. Chop the onion. Chop the mushrooms if they are fresh or frozen. My mushrooms are already fried. (I fry them in season, put them in jars and put them in the freezer. So they take up less space).
• 
• Fry the onion in a saucepan of the pressure cooker, lightly sprinkle it with a pinch of sugar. In my SV, I do this in Fig.
• 
• Add mushrooms to the onion, lay out the pieces of the hare, pour 0.5 cups of water, salt and pepper to taste, add the bay leaf and turn on the "Meat on the bone" mode (25 min). If you do not have a CB, then we perform the above operations in any brazier or stewpan with a good bottom and simmer until tender, adding water if necessary. In the SV it is extinguished by itself.
• At the end of the program, pour the cream loose with flour into the meat, check for salt and pepper and let it stand for another 10 minutes. Manual mode. Accordingly, if we are not cooking in CB, then add cream to the saucepan and extinguish.
• 
• The hare just melts in your mouth. Time could be set less than 25 minutes. The sauce is thick and tasty. Enjoy cooking!

The dish is designed for

for a family of 4-5 people

Time for preparing:

50 minutes

Cooking program:

pressure cooker

National cuisine

Russian

Was the hare in the freezer already soaked in vinegar? Or soaked after defrosting?

The hare in the freezer was naturally already soaked. Thawed it all. Game is always processed immediately. BUT!!!!!
Vinegar has nothing to do with it. We never soak a rabbit or anyone else in vinegar. Vinegar makes meat tougher, and udichi is already tighter than that of house critters. Through long experiments, my mother and I came to the conclusion that it is better to just put a patronized hare in a basin with cold running water (well, or change it regularly) for about 12 hours. Here, I wrote about this in more detail. https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=12483.0

I totally agree. After the hunt (also went hunting for many years), the hare was also soaked under running water, but it was not always possible to have this running water at night, so sometimes they simply put it in water acidified with vinegar until morning.
Thanks for the interesting recipe.

WOW !!!! Sister in arms !!!! And then sometimes thoughts of their own abnormality creep in. Dad taught me from childhood, now I can't get out of the habit. An exciting occupation, however. Especially hunting with a quail setter ...

Oh, don't remind me of hunting with a dog. How many emotions !!! Although no one taught our dog this, but it was something of a hunting breed (something remained in the genes ...). And it is not known who was more happy to go hunting: we or she.
Eh, youth ...

Yeah, youth .....

Girls, well done! And what about the burghers forgotten in the urban jungle? Will a mushroom crawl go?

Of course it will. Although the taste will certainly not be authentic. The rabbit's meat is lighter and less intense in taste. But in the urban jungle, the rabbit is a hare.