1. Main Page
  2. Festive table
  3. Rabbit in cream sauce with mushrooms in the oven

Baked Rabbit in Creamy Mushroom Sauce

A tasty, wholesome recipe — and a great choice if you're watching your weight! This dish is perfect for anyone minding their health and figure. Rabbit is lean and nutritious, and cooked this way — with mushrooms and a creamy sauce — the meat turns out incredibly tender and delicious!

Anna SlavinaAuthor avatar
Recipe author
Rabbit in cream sauce with mushrooms in the oven
Rabbit in cream sauce with mushrooms in the oven Rabbit in cream sauce with mushrooms in the oven Rabbit in cream sauce with mushrooms in the oven
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 39 % 13 g
Fats 52 % 17 g
Carbohydrates 9 % 3 g
183 kcal
GI: 100 / 0 / 0
    1. Soaking. I always soak the rabbit in cold water — it makes the meat soft and juicy. It's best to do this overnight, changing the water two or three times. You can soak the whole carcass or cut it into serving pieces first; my rabbit was small, so I soaked it whole. An older rabbit especially benefits from soaking. 2. About an hour before cooking, rinse the rabbit, cut it into serving pieces, and make the marinade: add salt, ground black pepper, bay leaf, nutmeg, garlic, oregano, basil, and 50 ml (about 3 tbsp) of vegetable oil to the meat, and mix. Don't skip this step — the marinade infuses the meat with a wonderful aroma and makes it softer and more tender. 3. While the rabbit marinates, finely chop the onion and grate the carrot on the coarse side of a box grater, then sauté them in a little vegetable oil. 4. Also boil the mushrooms until nearly done. 5. Make the sauce: stir together the sour cream and cream, thinning with a little water if it's too thick. 6. Grate the cheese. 7. Lightly brown the rabbit on all sides in a skillet, then assemble in a baking dish: first a layer of onion and carrot, then the mushrooms, then the rabbit on top; pour over the sauce and sprinkle with grated cheese. 8. Cover with foil and bake at 400°F (200°C) until done (it took me about an hour, since the rabbit was young — an older one may need a bit longer). Remove the foil about 15 minutes before the end and let the meat brown. Serve hot. Enjoy! My family and I loved this rabbit — I was especially delighted that my three-year-old son, who won't touch meat as a rule, ate it, so I'm definitely keeping this recipe!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Forest mushrooms - 21  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20 % fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Sour cream with 30 % fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10 % fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Rabbit meat (sliced) - 188  kcal/100g
  • Fried rabbit - 241  kcal/100g
  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Russian cheese - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglichsky cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50 % fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Oregano dry - 306  kcal/100g
  • Nutmeg - 556  kcal/100g

Similar recipes

Related and additional categories: