Rabbit in Sour Cream

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

The virtues of rabbit meat also come with its drawbacks: this lean meat is so subtle in all its manifestations that it absolutely needs a sauce – vibrant, creamy, and rich. In this recipe, rabbit meets sour cream, butter, apple cider vinegar, and thyme – all of which enhance the flavor of the rabbit, give it character, and elevate the meat to a soufflé-like texture. Cooking rabbit in sour cream is very simple – the rabbit gently simmers in a pot for an hour and a half and requires no attention.

Ingredients

Rabbit Legs - 4 pieces
Onion - 1 head
Wheat Flour - 1.8 oz
Sour Cream - 5.3 oz
Apple Cider Vinegar - 1 tablespoon
Bay leaf - 2 pieces
Thyme - 5 sprigs
Butter - 1.1 oz
Vegetable Oil - 1 fl oz
Garlic - 2 cloves
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Submerge the rabbit legs in cold water, add apple cider vinegar, and let them sit for an hour.

Step 2

Pat the meat dry with paper towels, season with salt and pepper, and coat it in flour.

Step 3

Heat a skillet with vegetable oil and fry the legs on all sides until golden brown. Transfer the fried legs to a saucepan.

Step 4

In the same skillet, sauté the finely chopped onion. Transfer the onion to the saucepan with the rabbit.

Step 5

Add sour cream, cubes of butter, thyme, and 200 ml of water to the saucepan. Season with salt, bring to a boil, cover with a lid, and simmer for one hour. Occasionally turn the pieces of rabbit, basting them with the sauce.