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Rabbit with mushrooms stewed in sour cream

Rabbit Braised in Sour Cream with Mushrooms

Meltingly tender rabbit — perfect for a light, wholesome dinner! Rabbit is wonderfully delicate meat. A lot of people claim rabbit is bland, but don't take their word for it until you've tried making it braised in sour cream. It's best to buy a whole rabbit, since pre-cut pieces in shrink-wrap don't guarantee freshness or quality. Like any dish, rabbit in sour cream lives or dies by the quality of the meat, so shop for it with care. Don't be shy about feeling and turning the carcass over if you can buy it whole — that's exactly what I did with this one, picking out a nicely meaty, medium-sized rabbit. So let's get into how to make rabbit in sour cream that's done right and full of flavor.

Natasha

Recipe author

Rabbit with mushrooms stewed in sour cream

Composition / ingredients

Servings:

Rabbit

600

Button mushrooms

300

Vegetable oil

Sour cream (low-fat)

Onion

Water

0.25

Salt

Ground black pepper (freshly ground)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 12 g

Fats 57 % 17 g

Carbohydrates 3 % 1 g

170 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make rabbit braised in sour cream with mushrooms? Brown the meat.
Step 2:

Slice the mushrooms.
Step 3:

And the onion.
Step 4:

Sauté them.
Step 5:

Stir in the sour cream.
Step 6:

Braise.
Step 7:

Enjoy!

Rinse the meat and cut it into small pieces. Put it in a skillet, season with salt and pepper, drizzle with vegetable oil, and fry over medium heat until golden brown. Slice the mushrooms, add them to the meat, and sauté. Peel and finely chop the onion, then add it to the meat and mushrooms. Simmer over low heat for 10 minutes. Then stir in the sour cream and mix well. Cover the skillet and braise until tender, adding a splash of water if needed. Serve the rabbit braised in sour cream hot.
For all the secrets, tips, and tricks, see the article: "Cream and Sour Cream in a Cream Sauce: How to Keep Them from Curdling."
Any oil is only good up to a certain temperature — its smoke point, where it begins to burn and form harmful compounds, including carcinogens. For how to gauge frying temperature, choose the best oil for frying, and which oils are better avoided altogether, read here.