Rabbit stewed in a casserole dish
Description
The dish is prepared without unnecessary complications. I've often heard people say that rabbit meat is too dry and tough. To that, I can only respond: it all depends on how you cook it. Indeed, rabbit meat contains almost no fat, so if you simply fry rabbit meat pieces in a pan, they will most likely turn out very dry. However, it's perfectly suited for stewing—the key is choosing the right accompaniments. No wonder our ancestors held rabbit in sour cream in such high regard—the acidic environment softens the dense meat fibers, making the rabbit tender and juicy. This recipe for rabbit stewed in a casserole involves cooking it in white wine, which turns out just as good as with sour cream. Bacon is added to enrich the sauce, providing needed fat for the lean rabbit meat—this way, the rabbit absorbs the fat and becomes tender. With mushrooms and potatoes, this dish isn't just tasty—it's absolutely mind-blowing. The finished dish is ready to be served.
Instructions
- 1
Step 1
Cut the rabbit into small pieces. For this dish, it's best to use the meatier parts of the carcass—hind legs and breast—while the bonier parts are better suited for making broth.
- 2
Step 2
Cut the bacon into small pieces and fry in a well-heated pan.
- 3
Step 3
Remove the bacon with a slotted spoon and transfer to a deep bowl. In the remaining fat, quickly sear the rabbit pieces until browned.
- 4
Step 4
In another skillet, heat the oil and sauté the mushrooms.
- 5
Step 5
When the liquid has completely evaporated, the mushrooms will begin to brown; add the chopped onion. Fry until golden.
- 6
Step 6
Place the mushrooms with onions into a bowl with the bacon and mix. Peel and slice the potatoes.
- 7
Step 7
In each casserole dish, place a layer of potatoes, then several pieces of rabbit, and mushrooms with bacon and onion. Season each layer with salt and pepper. Add a couple of pinches of thyme, a crushed garlic clove, and pour in white wine. Cover the dishes with lids and bake in the oven at 180°C for one hour. Serve hot with sour cream sauce.