Rabbit in sour cream in a pot
Description
The recipe won't take much time. Our ancestors certainly had culinary foresight—rabbit cooked in sour cream turns out to be, perhaps, the most tender of all. First, sour cream is acidic, and in an acidic environment meat becomes tender (which is why vinegar, dry wine, kefir, etc., are key ingredients in most marinades). Second, sour cream is fatty: lean and somewhat dry rabbit meat needs fat, which also makes it softer and juicier. Cooking in a casserole dish is ideal for rabbit. Originally, this recipe for rabbit in sour cream baked in a casserole was designed for the gentle, even heat of a traditional Russian stove, but it turns out excellent in a modern oven as well. It's almost impossible to go wrong with the proportions—just make sure you don't skimp on quantity, because there's never enough of this rabbit. Serve hot.
Instructions
- 1
Step 1
Cut the rabbit into small pieces. Rub with salt and pepper.
- 2
Step 2
Peel the onion and slice into thin strips or half-rings.
- 3
Step 3
Mushrooms - quartered. Small ones can be cut in half.
- 4
Step 4
Wash the potatoes, peel them, and cut into cubes.
- 5
Step 5
Sear rabbit pieces over high heat in well-heated oil until browned.
- 6
Step 6
Peel the garlic. Crush each clove with a knife.
- 7
Step 7
Place several pieces of meat into each casserole dish. Then add mushrooms mixed with onions and potatoes. Add one garlic clove and a piece of bay leaf to each, season with salt, and pour in about half a cup of sour cream. Add a little water, cover the dishes with lids, and bake in the oven (180°C) for one hour. Then remove the lids and let the dish brown at 200°C for approximately 15 minutes. Serve hot.