Braised rabbit in sour cream
Cooking time:
1 hour 30 minutes
Active time:
50 minutes
Complexity:
Average
Need to marinate
Rabbit in sour cream is a delicious, rather popular hot dish. If you haven't prepared it yet, use our recipe. We recommend that you pre-marinate the legs of the rabbit with onions and spices so that the meat is soft.
See all Rabbit category recipes 
5
Recipe "Stewed rabbit in sour cream"
Ingredients for 2-3 servings
rabbit legs
600-700g (1 pack)
onions
150g (2x medium)
fresh carrots
120g (1p medium)
fresh garlic
10 g (2 cloves)
sour cream
200 g
drinking water
250-300 ml
butter
30 g
salt
1 tsp
ground black pepper
1/2 tsp
dried rosemary
1/4 tsp
fresh thyme
a couple of twigs
vegetable oil
30 ml
Step 1/9
Cut the legs of the rabbit into smaller pieces - cut some of the fillet from the bones, but leave some on the bones. Put the meat with the pits in a bowl.
Step 2/9
Peel and cut the onion into half rings and put in a bowl with the rabbit.
Step 3/9
Add vegetable oil, salt, pepper, rosemary, thyme, mix and refrigerate for 2 hours, or preferably overnight.
Step 4/9
Wash the carrots, peel, grate on a coarse grater.
Step 5/9
From a bowl of pickled rabbit, choose the onion. Preheat the pan with the butter. Put the onion in it, mix and fry for about 5 minutes on a medium-high heat, stirring.
Step 6/9
Add the carrots and cook until golden brown over a medium-high heat, about 10 minutes, stirring occasionally.
Step 7/9
Make room in the centre of the pan by moving the onion and carrots to the edges and arrange the rabbit pieces. Fry until golden brown for 1-2 minutes on each side.
Step 8/9
Cut the garlic into medium-sized pieces. Mix the rabbit with carrots and onions, add garlic, water, sour cream, mix again. For convenience, you can stir water with sour cream in advance. Cover the pan and cook over a medium-low heat (for example, on an electric stove, this will be 4 of 9) for about 40 minutes.
Step 9/9
Serve with mashed potatoes or basmati rice.
Ingredients for 2-3 servings
rabbit legs
600-700g (1 pack)
onions
150g (2x medium)
fresh carrots
120g (1p medium)
fresh garlic
10 g (2 cloves)
sour cream
200 g
drinking water
250-300 ml
butter
30 g
salt
1 tsp
ground black pepper
1/2 tsp
dried rosemary
1/4 tsp
fresh thyme
a couple of twigs
vegetable oil
30 ml
Nutritional value per 100 g
Calories
203 kcal
Proteins
12 g
Fats
16 g
Carbohydrates
3 g
Saturated fat
6 g
Dietary fiber
1 g
Added sugar
0 g
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