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Rabbit in sour cream with stewed potatoes

Rabbit Stewed in Sour Cream with Potatoes

A festive, delicious, and wholesome rabbit dinner! Rabbit stewed in sour cream with potatoes works just as well for a holiday table as it does for an everyday meal. This lean, nutritious meat pairs beautifully with potatoes and other vegetables, and because it's braised with the vegetables rather than fried hard, the dish stays light enough to serve to kids. It comes together simply and quickly, so even a beginner cook can pull it off.

Snezhana

Recipe author

Rabbit in sour cream with stewed potatoes

Composition / ingredients

Servings:

Rabbit

300

Potatoes

Onion

Carrot

Vegetable oil

Sour cream

150

Water

Salt

Ground black pepper

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 5 g

Fats 36 % 8 g

Carbohydrates 41 % 9 g

116 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Get the ingredients ready. Rinse the rabbit under running water and cut it into serving pieces, bones and all. Give the meat another quick rinse. If you're cooking for just a couple of people, you can use only part of the rabbit. Wash and peel the potatoes, then cut them into cubes or large chunks.
Step 2:

Peel the onion and cut it into a small dice.
Step 3:

Wash and peel the carrot, then grate it on the medium holes of a box grater.
Step 4:

Pour the vegetable oil into a deep, heavy-bottomed skillet and heat it up. Add the onion and sauté until translucent. Stir in the grated carrot and cook the vegetables over medium heat for about 7 minutes, until the carrot turns soft.
Step 5:

Scoop the sautéed vegetables out of the pan. In the same skillet, in the oil the vegetables cooked in, add the rabbit pieces and brown them over medium heat until golden.
Step 6:

Add the diced potatoes and the sautéed vegetables to the meat, along with the salt, ground black pepper, and sour cream. Stir everything together. Pour in enough water to bring it level with the contents of the pan. Cover and simmer over medium heat for about 30 minutes, then turn off the heat. Sprinkle with chopped, rinsed fresh parsley and dill, cover, and let the rabbit rest with the vegetables for about 15 minutes before bringing it to the table.
Step 7:

You can brighten up the dish and make it even heartier by adding bell pepper and tomatoes to the vegetables. Serve the rabbit and potatoes with fresh bread, herbs, or fresh vegetables to taste. Enjoy!