Article Contents

  • 1 Selection and preparation of carcasses
    • 1.1 Marinating carcass
  • 2 classic recipe
  • 3 Other rabbit recipes in cream
    • 3.1 with prunes
    • 3.2 mushroom
    • 3.3 potatoes

Rabbit rarely appears on our tables.Unfortunately, since it is from the point of view of nutritionists, it has a high nutritional value.Minimum fat, high protein nutrients optimal complex and only 150 calories per 100 grams of meat.It is no coincidence cooking rabbit stew recipes include medical and dietary menu, recommend the kids first years of life.

Selection and preparation of carcasses

  • to cooking rabbit stew in sour cream, went smoothly, and the taste of the dish pleased lots of nice faces, carefully approach the selection of the carcass. It should be bled white and have "proof" that the rabbit in front of you.Typically as it left foot or tail.
  • Ideally, the meat is soft pink color with slight streaks of fat. This distinguishes the young rabbit, which after cooking will turn soft
    and juicy.If the meat in front of you a busy tone, then the animal was old, and before cooking it should be well marinated.Otherwise the fiber will be stringent.

Marinating carcass

as a marinade for a rabbit, braised in cream and sour cream, use a mixture of water and vinegar.Take them in a ratio of 1 liter of cold water per teaspoonful vinegar.The latter can be replaced by lemon juice to the same extent.If a lot of meat and the marinade does not cover the carcass, cook it in greater numbers, increasing by 2 times all the ingredients.This mixture not only soften the fibers, but also eliminate the peculiar smell, which has an old rabbit.Soak it in carcass 3-4 hours.

Young marinate the meat is not necessary.But if you want to give it a special flavor faces, use:

  • milk - to bird or rabbit leg stewed in sour cream, turned more tender;
  • white wine - to give spicy notes.
prepare meals can be convenient for you way.Taste quality rabbit, stewed in sour cream in multivarka, will not be different in a cauldron or oven.However multivarka he will be prepared for more than a plate.Keep this in mind if you plan to submit a dish to the guests arrival.

classic recipe

And now tell you how to put out a rabbit in sour cream.the carcass should be to cut into portions before cooking.To do this, divide it in half at the lower lumbar vertebrae.And divided into pieces of desired size.Cut the bones followed with a single blow, since because of the fragility they can stay in small fragments in the meat.

you will need:

  • Rabbit - 2 kg;
  • carrots and onions - 1 large vegetable;
  • garlic - 3 cloves;
  • cream high fat content - 0,5 l;
  • salt and pepper.


  1. Soak slices, rub them with garlic, sprinkle with pepper and marinate for an hour.
  2. prisolit and fry in a hot pan until brown.
  3. Remove the meat from the pan, turn down the gas.Put to coarsely grated carrots and coarsely chopped onion, fry.
  4. Prepare a deep cauldron, put down the meat on top of vegetables.Pour sour cream dish (if the dough, dilute it with water).Few prisolit.
  5. Put the kettle on the fire, let boil.Cover and make a minimum light.Simmer young rabbit 40 minutes until the meat is soft, if the carcass tough.

Other rabbit in sour cream recipes

with prunes

To prepare the rabbit stew in sour cream with prunes, you need:

  • Rabbit - 2 kg;
  • garlic - 4 cloves;
  • prunes - 2/3 cup;
  • fat sour cream - 500 ml;
  • onions - 2 large heads;
  • carrots - 1 large;
  • spices - rosemary, Provence herbs, black pepper, salt.


  1. Crush garlic, add 2 tablespoons vegetable oil, herbs.Coat weight pieces of meat marinate for 4 hours.
  2. Wash and chop the prunes, pour boiling water to swell.
  3. In deep cauldron fry the carrots and onions, put-dried prunes, remove the weight from the cauldron with a slotted spoon.
  4. prisolit rabbit, put in a cauldron, fry.
  5. Add vegetables and prunes.Spread sour milk or water, add to the meat.Simmer 1 hour by a slow fire.


for rabbit stew in sour cream with mushrooms, you need:

  • rabbit - 2-3 kg;
  • onions - 2 large heads;
  • mushrooms - 0.7 kg;
  • garlic - 4 cloves;
  • fat sour cream - 500 ml;
  • salt and pepper.


  1. Crush chives, fry in oil.You need not own garlic (we throw), and fragrant oil, which immediately fry the pieces of meat.
  2. Put them into a cauldron.In the remaining oil, fry the onion coarsely chopped, to shift to meat.Sprinkle with salt, pepper, cook the rabbit in its own juice for 1 hour.
  3. Coarsely chop the mushrooms and fry quickly.
  4. Put the rabbit in heat-resistant form, lay on top of the mushrooms, cover with sour cream, mix with milk or broth from the meat.Cover with foil or lid, bake for an hour in the oven at 180 ° C.


to cook rabbit stew in sour cream with potatoes, take:

  • Rabbit - 2 kg;
  • fat sour cream - 200 ml;
  • large potatoes - 4 pcs .;
  • large onions - 1 pc .;
  • Italian herbs, salt.


  1. Chop coarsely and fry the onion.Transfer to the cauldron.
  2. pieces of rabbit with salt and pepper, fry in the same pan.
  3. Peel and coarsely chop the potatoes.
  4. Put the meat and potatoes in a cauldron on bow.Add herbs, salt.Spread the cream with water, pour the contents of the cauldron.It is necessary that the potato was completely hidden under the sauce.
  5. Close the lid, let boil, reduce heat.Simmer 30 minutes.

When preparing rabbit, braised in cream sauce, in the oven, the divine smell of summer in the kitchen.They attract all your household, so rather sit down at the table.It's time to try!