Rabbit stewed in a cauldron
Description
Tasty and diet-friendly rabbit meat will be very juicy if stewed in a cauldron. And if you add some sour cream, the dish will be incredibly tender. This meat, especially with its sauce, goes perfectly with any side dish: whether it's porridge, potatoes, or pasta. You don't know yet,
Instructions
- 1
Step 1
Cut the rabbit into portion pieces and soak in water for about an hour. If you don't like the smell of rabbit meat, you can add a tablespoon of vinegar per liter of water.
- 2
Step 2
Heat a pan with vegetable oil, add the soaked and rinsed rabbit pieces.
- 3
Step 3
Sear the rabbit over high heat on all sides. Then place the seared meat pieces into a cauldron.
- 4
Step 4
Peel the onion and carrot. If you want a thick sauce, use 2 of each vegetable; if not, use 1. Cut the onion into half-rings, and grate the carrot on a coarse grater or slice it into thin strips.
- 5
Step 5
In the oil left over from frying the rabbit, sauté the onion and carrot for about 4-5 minutes.
- 6
Step 6
Transfer the sautéed vegetables to the cauldron with the meat, add salt and pepper. Pour in hot water until the rabbit is just covered. Add bay leaf. Simmer over low heat for about an hour and a half.
- 7
Step 7
Peel the garlic and finely chop it.
- 8
Step 8
Add garlic and sour cream to the pot with the meat, simmer for another 15-20 minutes.