Rabbit Stewed in Sour Cream with Herbs

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

After the wine has evaporated from the skillet and the meat has simmered for half an hour, you can transfer the rabbit to a baking dish, add sour cream mixed with water and prunes, and place it all in the oven for 20–30 minutes at a temperature of 160–180 degrees Celsius. The meat will turn out more tender, and you won't need to stand by the stove.

Ingredients

Rabbit - 1 piece
Dry White Wine - 7 fl oz
Carrot - 1 piece
Thyme - to taste
Fresh Rose Hips - to taste
Parsley - to taste
20% Sour Cream - 7.1 oz
Salt - to taste
Ground Black Pepper - to taste
Shallot - 3 heads
Garlic - 1 clove
Wheat Flour - 2 spoons
Prunes - 5 pieces

Step by Step guide

Step 1

Prepare the rabbit by gutting it and rinsing the meat.

Step 2

Slice the carrot into half-rings. Finely chop the shallots and garlic. Sauté the vegetables in vegetable oil (you can add butter if desired). Add the rabbit and lightly brown it. Pour white wine into the skillet and wait for the alcohol to evaporate. Add boiled water and simmer the meat covered for 30 minutes (making sure the water doesn't evaporate).

Step 3

Dilute the sour cream with a bit of water and pour it over the meat. Add the chopped parsley, rosemary leaves, thyme, and prunes. Season with salt and pepper to taste. Simmer for an additional 20 minutes.

Step 4

When the liquid has almost completely evaporated, add 2 teaspoons of sifted flour and stir quickly until the sour cream sauce thickens. The flour should be sifted directly over the pan and mixed in quickly to avoid lumps.