Rabbit with Sour Cream and Mushrooms

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Simple and delicious dishes made with rabbit, sour cream, mushrooms, and wine will be wonderful additions to the New Year's table in 2013. Happy New Year, friends!

Ingredients

Pickled Chanterelles - 7.1 oz
Sour Cream - 5.3 oz
Garlic - 3 cloves
Salad Potatoes - 8 pieces
Rabbit - 6 pieces
Dried Rosemary - 1 tablespoon
Apple Wine - 3 fl oz

Step by Step guide

Step 1

To prepare any dish with rabbit, the meat should be marinated. For this, remove the top white film from the carcass, place it in a pot with cold water, squeeze the juice of half a lemon into it, add 0.5 teaspoons of vinegar, and a sprig of rosemary. Marinate the whole carcass for several hours.

Step 2

After a few hours, take the carcass out of the marinade and cut it into large pieces. Rub them with salt, pepper, and herbs. Cut the garlic in half and remove the green core to avoid bitterness (by the way, the core should always be removed from garlic for any dishes and cooking methods).

Step 3

Peel the potatoes and cut them into small slices. Sear the pieces of rabbit in a well-heated pan until golden brown, then remove them from the pan for a while.

Step 4

Sauté the mushrooms in the oil used for frying the rabbit until browned, add the finely chopped garlic — this way it won't burn — and sauté for another minute, then add the potatoes and fry for another minute. Season with salt and pepper to taste.

Step 5

Add the pieces of rabbit to the mushrooms and potatoes, sprinkle with rosemary, and pour in the wine. Slightly evaporate over high heat, then reduce the heat, add the sour cream, and cover everything with a lid. Simmer on low heat for about an hour until the potatoes and meat are tender.