Stewed rabbit in sour cream with potatoes

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Let's prepare the ingredients. We wash the rabbit carcass under running water and cut it into portions along with the bones. Wash the meat again. If the dish is being prepared for a small number of people, then you can use only part of the carcass. Wash the potatoes, peel them and cut them with a knife into cubes or large pieces.

2. STEP 2

   

   Peel the onions and cut them into small cubes.

3. STEP 3

   

   Wash the carrots, peel and grate on a medium grater.

4. STEP 4

   

   Pour vegetable oil into a frying pan with a thick bottom and high sides. Let's warm it up. Place the onions on it, fry the onions until transparent. Then add the grated carrots. Stir and fry the vegetables over medium heat for about 7 minutes. The carrots should become soft.

5. STEP 5

   

   Remove the roasted vegetables from the pan. Place the rabbit meat in this frying pan, in the oil in which the vegetables were fried, and fry the meat over medium heat until golden brown.

6. STEP 6

   

   For the meat we send chopped potatoes and fried vegetables, spices: salt, ground black pepper, and sour cream. Mix the ingredients. Add water until it is level with the contents of the pan. Cover the pan with a lid and simmer the vegetables and meat over medium heat for about 30 minutes. Turn off the heat. Then sprinkle with chopped and washed fresh parsley and dill, leave the rabbit with vegetables to stand under the lid for about 15 minutes and serve.

7. STEP 7

   

   The taste of the dish can be diversified and made brighter and richer by adding bell peppers and tomatoes to the set of vegetables. Serve the rabbit with potatoes with fresh bread, herbs or fresh vegetables as desired and to taste. Bon appetit!

Comments on the recipe

Natalia M

05.10.2023

4.9

My whole family liked the stewed rabbit in sour cream with potatoes prepared according to this recipe. My rabbit was young, not very fat. Since the carcass was steamed, first I cut it into pieces, and then soaked it in cold water for a couple of hours to get out the remaining blood. If the rabbit is not young, then it is better to soak it longer because of the specific smell. It is best to cut at the joints; bone fragments are very sharp. I fried it and then stewed it in a large cauldron. First I fried the vegetables, and then the rabbit in three batches. Then I stewed everything together for about 40 minutes. The older and larger the rabbit, the longer it will stew. I added sour cream to the cauldron last, when the potatoes were almost ready. Even in this short period of time, she managed to thoroughly soak both the meat and potatoes. For spices I used freshly ground pepper. The rabbit with potatoes turned out great! Everything is very tender, soft, delicious! I recommend!