Rabbit in mushroom sauce

Category: Meat dishes
Rabbit in mushroom sauce

Ingredients

rabbit 1 carcass
melted butter 2 tbsp. spoons
mushroom sauce mix 2 tbsp. spoons
cream 10% 2 glasses
salt taste

Cooking method

  • 1. Soak the rabbit for 24 hours in salted water, rinse, dry with napkins and chop into portions.
  • Note. The carcass usually comes with a liver, it must be processed - the ducts and the bubble, if any, are removed so that there is no bitterness. This piece goes to a dear guest or to the one who cooked.
  • Rabbit in mushroom sauce
  • 2. Quickly fry the pieces in ghee until crusty on both sides (I remind you that the pieces should be well dried, then they will not burn and sprinkle with fat).
  • Rabbit in mushroom sauce
  • 3. Mix the cream with the mushroom sauce mixture, lightly salt and drizzle over the rabbit.
  • Rabbit in mushroom sauce
  • 4. Reduce heat to low and continue cooking, covered for approx. 30-35 minutes.
  • Done!
  • Rabbit in mushroom sauce Rabbit in mushroom sauce
  • Here's my portion - a leg and a piece of liver. Melts in your mouth!
  • Rabbit in mushroom sauce Rabbit in mushroom sauce

The dish is designed for

4-6 servings

Time for preparing:

soaking - 24 hours, preparation 15 minutes, frying 5 minutes, cooking 30-35 minutes.

Cooking program:

frying, stewing

Note

The rabbit is a very interesting product, just like bechamel. It is necessary to cook either very quickly or for a long, long time. Only in this case will the meat be tender.

If you cook quickly, soak it in brine beforehand. In addition, the smell disappears, if there is one (wood rabbits all smell to me).

The recipe for the sauce mix gave here.

I want to note that it is better not to add any pepper or herbs to this sauce. The taste is ... understandable. Rabbit meat, butter, mushrooms. Nothing clogs.

Mikhaska
Lena-ah! What a delicious recipe! Well, wow! It turns out that the rabbit should be soaked! I mean it - neither sleep nor spirit ... I will definitely try!
Thank you so much!
Kirks
I also do not soak a rabbit because of this I cook it for a long time. I'll try this recipe
mur_myau
Kirks,
You can also cook for a long time, it turns out delicious. I languish in a slow cooker Kenwood 707 for 8-10 hours, look for such a tender rabbit! (Here it is true without liquid, it gives a lot of juice, only pieces of rabbit, lavrushka, crushed juniper, pepper, salt, a little oil).
It also affects when a crawl is scored. If immediately cooked fresh, it is very hard. The carcass will lie down for at least a couple of days - it will become softer.

Mikhaska,
I was taught this when I first bought a rabbit. The taste is completely different, the meat is no longer bright red, like game, but pink, soft. The main thing is not in water, but in brine.
Mikhaska
Quote: mur_myau
not in water, but in brine.
Truncated, chef!
mur_myau
Mikhaska,
Good luck!
Albina
Still, why soak for 1 day?
NataliARH
mur_myau, I remember the sauce! I can imagine what a delicious kroll it turns out! and I collect the liver for my dear son))) 2p a week eats liver puree soup to raise hemoglobin, she's so sweet

Albina, it seems to me it depends on the rabbits, they are different, I do not soak my own (that is, not mine, but from whom I buy home, not farm), not at all pink and not game in color
mur_myau
NataliARH,
Yes, the kroll is valid.)) Scheli right away, they left nothing.
I ate it all natural, without a side dish, so as not to spoil the taste.
I really respect the liver. Thanks for the recipe!

Albina,
I wrote for tenderness and to fight off the smell (if any).

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