Rabbit stewed in sour cream: 4 delicious recipes with mushrooms and potatoes

Rabbit stew is not only a tasty, but also a very healthy dinner. Rabbit is a storehouse of useful elements, it is rich in protein and is dietary. We have selected for you three of the most delicious recipes for rabbit in sour cream with mushrooms. Mushrooms will give the dish a pleasant, rich aroma, and sour cream will give it a delicate creamy taste.

True, the rabbit takes a long time to prepare. A multicooker or a good oven will speed up the cooking process. Don't worry, we'll share all three cooking methods.

Rabbit in sour cream with mushrooms: recipe with photos

Rabbit stew is not only a tasty, but also a very healthy dinner.
Rabbit is a storehouse of useful elements, it is rich in protein and is dietary. We have selected for you three of the most delicious recipes for rabbit in sour cream with mushrooms. Mushrooms will give the dish a pleasant, rich aroma, and sour cream will give it a delicate creamy taste. True, the rabbit takes a long time to prepare. A multicooker or a good oven will speed up the cooking process. Don't worry, we'll share all three cooking methods.

We share our recipes.

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Rabbit in a frying pan

And let's start our acquaintance with cooking rabbit with mushrooms in sour cream in a frying pan. To cook rabbit this way you will need:

• 250 ml of clean water;
• 1 rabbit (1.5 kg weight);
• 500 g champignons;
• 250 g sour cream;
• 1 large onion;
• 1-1.5 tbsp. l. wheat flour;
• 3 stalks of parsley;
• 50 ml vegetable oil;
• spices: salt, pepper, bay leaf;
• vegetable seasoning.

It is better to cook the rabbit in a deep cast-iron frying pan with a comfortable lid.

Cooking process

To cook a rabbit in sour cream with mushrooms, you need to carefully process the carcass. Take a cleaned rabbit, remove the heart, lungs, kidneys and other entrails. Rinse the carcass under cold running water, remove any remaining blood and remove other contaminants. Pat the carcass dry with a clean kitchen towel and chop into smaller pieces.

Heat a deep cast-iron frying pan on the stove and season it with vegetable oil. Place the rabbit pieces and fry them until a delicious golden brown crust appears. Turn the pieces several times with a spatula to ensure even cooking.

While the rabbit is frying in a frying pan, start preparing vegetables and herbs. Peel the onion and cut into thin half rings. Remove the rhizomes from the champignons, rinse them under running water, removing the sand, and cut into slices 5 mm thick.

Also wash the greens and chop finely.

Transfer the finished rabbit meat to a separate plate, and place onion half rings in the remaining fat. After stirring, simmer the onion for 2-3 minutes until a light golden crust appears. Next, add the mushrooms to the onion, reduce the heat to a little more than minimum and simmer for 5-7 minutes, the champignons should release juice.

Return the rabbit meat to the frying pan, pour 250 ml of water over the frying, in addition, add a tablespoon of vegetable seasoning, salt, pepper, and bay leaf to taste. Bring the liquid to a boil, then reduce the heat to low. Cover the pan and simmer everything together for 20 minutes.

In a separate container, mix together sour cream and flour. After 20 minutes, put the sauce in the pan, cover the dish with a lid and simmer for 10-15 minutes.

Let the finished stewed rabbit with mushrooms in sour cream sit for 5-7 minutes before serving into portions. When serving, decorate the dish with fresh herbs.

Rabbit in the oven

You can cook the same delicious rabbit with mushrooms in sour cream in the oven. The cooking process is also simple, but the texture of the meat is much softer and juicier. The oven works wonders. Let's see what we need to cook rabbit in sour cream with mushrooms this way:

• 1 large rabbit;
• 800 g champignons;
• 400 g fat sour cream;
• 2 onions;
• 3–4 cloves of garlic;
• half a lemon;
• butter;
• sprig of rosemary;
• black pepper, salt.

Ingredients:

• Rabbit – 1 piece
• Milk - 1 glass
• Sour cream – 250 Milliliters
• Leek – 1 piece (stem, 10 cm long)
• Onions - 2 pieces
• Garlic – 4 cloves
• Dried mushrooms - 1/2 cup
• Dried rosemary - 1 tbsp. spoon
• Dried marjoram - 1 tbsp. spoon
• Salt - 1 tbsp. spoon
• Black peppercorns - To taste
• Bay leaves - 2 pieces
• Dry white wine – 1 glass
• Carrots - 1-2 pieces
• Vegetable oil - 2-3 tbsp. spoons (for frying)
• Bouillon cubes – 2 pieces

Number of servings: 3-4

Preparation

Treat the rabbit in the same way as described in the first recipe. Place the finished pieces of rabbit meat in a deep enamel or glass bowl and cover with cold water. Squeeze lemon juice into it. After mashing a little, add a sprig of rosemary. Leave the meat for several hours.

Season a heated deep frying pan with a piece of butter. Add a few cloves of garlic, passed through a press. Fry the pieces of meat on each side. They do not need to be fried until cooked, just fry until a nice crust appears and the meat absorbs the butter and the aroma of garlic. Place the rabbit pieces into a cauldron.

Place the onion, pre-cut into large half rings, into the same oil. It also does not need to be fried; the main purpose of frying is to remove the bitterness of the onion and force it to release its juice. Transfer it to the meat. Add salt and pepper to the cauldron. Cover the cauldron with a lid and leave to simmer over low heat for at least an hour. No need to add water. Stir the roast occasionally.

Peel the champignons and chop lengthwise. Don’t be too small, the mushrooms should be felt in the overall picture of the dish. Heat the same frying pan and fry the mushrooms in it.

Place the stewed rabbit with onions on a baking sheet or in a dish for stewing in the oven. Pour the mushrooms over the rabbit and mix gently. Mix sour cream with the juice in which the aromatic meat was stewed. Add a little salt, spices, and your favorite seasonings. Pour the sauce over the rabbit, cover with a lid and place in the oven preheated to 180 degrees for an hour.

The finished dish is rabbit in sour cream with mushrooms, serve with vegetable salad and boiled potatoes. Garnish the dish with olives and fresh herbs.

Rabbit with mushrooms in sour cream in a slow cooker

The easiest and fastest way to cook rabbit is in a slow cooker; moreover, it turns out very juicy. To do this you will need:

• 1 rabbit;
• 200 ml fat sour cream;
• 200 g champignons;
• 10 small onions;
• 2 medium carrots;
• 3 cloves of garlic;
• 40 g butter;
• 15 g dried mushrooms;
• 2 tbsp. l. vegetable oil;
• 1 tsp. wheat flour;
• spices: salt, pepper, bay leaf;
• greenery.

Rice soup with rabbit and mushrooms

Ingredients for making Rice Soup with Rabbit and Mushrooms:

Cooking time: 30 min. Number of servings: pcs.

• One whole rabbit
• 100 ml extra virgin olive oil from Spain
• 100 g onion
• 150 g green pepper
• 200 g assorted mushrooms
• 2 cloves garlic
• 150 g tomatoes
• sprig of thyme
• Bay leaf
• Bunch of parsley
• 2 liters broth (from rabbit trimmings and mushrooms) or water
• 300 g rice

Step-by-step plan for preparing Rice soup with rabbit and mushrooms:

1. Cut the rabbit into pieces. Season and fry in extra virgin olive oil from Spain.
2. Remove from pan and set aside.
3. Lightly fry the onion and garlic and then add the pepper. Add the tomatoes and continue to cook until the vegetables are lightly browned.
4. Lightly fry the mushrooms.
5. Add the stock and thyme sprig and simmer until the rabbit is tender.
6. Season with salt and pepper.
7. Add rice and leave to simmer.
8. Remove the thyme sprig.
9. Can be served.

Cooking process in a slow cooker

Soak some dried mushrooms in cold water 2-3 hours before cooking. And it's best to do it overnight. Then drain the water and rinse the mushrooms.

Then pour a small amount of clean water over the mushrooms and boil for an hour. Place the finished ones in a sieve, strain the broth and save.

Remove the film from the rabbit carcass, rinse thoroughly and cut into pieces. Peel the carrots and cut into large circles.

Rinse the champignons thoroughly, removing sand, cut off the contaminated stems and cut into quarters.

Peel the onions and also cut into quarters if using small onions.

Melt a piece of butter in a frying pan. To prevent it from burning, it can be diluted with a small amount of vegetable oil. In heated fat, fry the pieces of rabbit meat in small portions until a light golden crust appears.

Place vegetables, carrots and champignons in the multicooker bowl. Also chop the boiled mushrooms and add to the rest of the ingredients. Place the fried rabbit on top of the vegetables. Salt all the ingredients, add pepper and other dried herbs (rosemary and basil are great).

Pour the strained mushroom broth into the slow cooker. If there is not enough liquid, add boiled water.

Turn the multicooker into stewing mode, set the timer for 30 minutes, and the pressure for 4.

After half an hour, mix sour cream with flour and place in a bowl. If desired, add some chopped garlic and bay leaf. Simmer the rabbit for another 20 minutes until fully cooked.

This is how easy it is to make a delicious rabbit dinner. Bon appetit!

Category: Main courses

It is not often that you can find rabbit meat on store shelves, so not everyone knows how to cook it. And there are no difficulties here, but you need to know that it is dietary and dry, so it is best to cook it in sour cream. Better yet, prepare a very tasty second course with potatoes and mushrooms in a creamy sauce. And for sophistication, I suggest adding white wine.

The calorie content of the finished dish will be approximately 200-230 kcal per 100 g. To reduce it further, you can stew the ingredients instead of frying them, and use low-fat yogurt instead of sour cream.

Ingredients:

• Rabbit meat – 1 kg.
• Fresh mushrooms – 300-400 g
• Potatoes – 1 kg
• Onion – 1 pc.
• Garlic – 3 cloves
• Sour cream – 150 ml.
• White semi-dry wine – 100 ml (optional)
• Salt

Step-by-step photos on how to prepare the recipe:

We wash the meat and divide it into parts. Fry over high heat until golden brown. We do not fry until cooked, but simply to form a golden brown crust.

Remove the meat from the pan or take another one.

Fry the onion until translucent, then add the chopped champignons and simmer until tender.

I used champignons, but you can use frozen or fresh honey mushrooms, porcini or other mushrooms according to the season.

You don’t have to fry the potatoes, but for a more appetizing color, I suggest frying them over high heat. And again, we don’t fry until it’s done, but simply to get a beautiful color. Let it be raw inside.

We take a deep container, for example a saucepan with a thick bottom or a cauldron, or you can use a large deep frying pan (if everything fits).

Add meat and chopped garlic.

Pour in white wine and heat over heat for 3-4 minutes until the alcohol evaporates. The wine will give off its taste and add a light, refined sourness to the finished dish.

If you do not want to use wine in cooking, you can replace it with other products.

Then add potatoes with mushrooms. Add sour cream and mix everything.

Pour 1 tbsp. water. Cover with a lid and simmer for about 30 minutes over low heat until cooked through.

Salt to taste and serve.

Bon appetit everyone!

Rabbit meat is not a very common type of meat, however, despite this, it is highly valued by supporters of a healthy lifestyle. This is explained by a large number of unique properties that allow it to be included in the diet even in the presence of serious diseases. This meat belongs to the white variety and is distinguished by the fact that, along with its high nutritional value, it contains very little fat. Its structure is such that it consists almost entirely of muscle fibers, while the percentage of fat is very small. In terms of nutritional value and taste, the product is in no way inferior to such types as chicken or beef, and even surpasses them.

Rabbit meat has a very rich chemical composition - it contains a large number of micro and macroelements. These include substances necessary for the body to function properly, such as iron, iodine, zinc, potassium, phosphorus, and calcium. Meat also contains a lot of vitamins, including A, PP, B. This product is an irreplaceable source of protein and amino acids necessary for building muscle tissue and at the same time contains very few calories. Therefore, it is a valuable dietary product, which is recommended for everyone without exception. At the same time, it does not cause allergies, is quickly and completely absorbed, and has almost no contraindications.

However, rabbit meat has one feature - a special taste. You can get rid of it if you soak it in cold water for 2-3 hours before cooking. You can cook it in different ways - stew, fry, boil. But to get a dish with the most delicate and refined taste, it is best to cook it in sour cream or cream. In this case, the sour cream should be fresh and have a higher fat content, not be sour, as this will lead to the potatoes remaining hard.

For this recipe, you can take any type of mushroom, both fresh and pickled. You just have to remember that fresh ones will need to be pre-fried, while pickled ones do not need to be processed. As for wine, this ingredient is optional; it can be added or not added as desired.

Nutritional and energy value: