The recipe for rabbit in sour cream: delicious meat as a result of long cooking

If you know how to tasty and properly cook rabbit - success in any company where different dishes are prepared and tasted, you are provided. Wonderful rabbit meat has amazing properties, it is incredibly tasty and juicy, has certain dietary properties and lots of protein, does not contain cholesterol and fats (their presence in the meat is minimal). The rabbit is not only more useful, but also many times more delicious than any other kind of meat, including pork, beef and lamb.

A rabbit with sour cream - naturally prepared according to all the rules, qualitatively processed and supplemented with all the necessary ingredients, generally becomes a culinary masterpiece. First of all, it should be remembered that rabbit meat must necessarily be marinated in order to make it much softer and rid of a certain "flavor". In principle, if you do not like the taste of a pickled rabbit, it is quite possible to conduct ordinary soaking of the pieces in water before cooking. Even this method will make the rabbit softer, refined and tasty. It is best to lay the meat in the water for 1-3 hours in advance, before cooking the rabbit in sour cream. As for the processing methods, any kind of frying, baking or quenching can be applied to this kind of product. The simplest recipe that experienced cooks can offer is the preparation of rabbit meat first in a pan, and then bring it to the ready in a saucepan or in an oven.

However, everyone can choose such a way of processing and cooking, as well as a recipe for a rabbit in sour cream, which is more to your liking. For example, this: take rabbit legs (4 pcs.), Sour cream (200 g.) And garlic (3-4 teeth). First you need to marinate meat - pour the legs with vinegar or wine, add onion rings and squeezed garlic, at will - spices and greens. Ideally, if the marinade covers the rabbit completely, and the meat is infused over the night (at least 12 hours). After the appointed time, the legs of the rabbit can be taken out, slightly dried, put into a baking tray and covered with spices to taste. From the top sent sour cream, cut into several slices of garlic cloves, after which the baking sheet can be covered with a sheet of foil and sent to the oven. It is very important to note that this recipe of rabbit in sour cream assumes a long baking - this kind of meat is a little harsh, and it will have to cook at the highest temperature for 40 minutes, and then 1 more hour for medium-intensity fire.

Depending on the preference of the cook, you can provide the dish with a golden crust, removing the foil from the pan for a few minutes before the end of cooking. A ready-made dish is served to the table with fresh vegetables, alternatives of which can be sauerkraut, herbs or strong-bodied pickled mushrooms.

Want to know the recipe of a rabbit in sour cream, allowing you to cook a dish a little more quickly, but equally appetizing? Prepare the roast from the rabbit. For him, you need to take meat (2 kg.), Fat (120 grams), sour cream (200 grams), mushrooms (200 grams), small onions (10 pcs.) And garlic (1 goal). You will also need vegetable oil, greens, white wine (150 ml.) And tomato paste (60 g.). The rabbit needs to be divided into several large portioned pieces, a little fry in a frying pan and sent to a pan with bacon cubes, squeezed garlic, chopped parsley and thin rings half serving of onions. Then you can pour in the same heated oil left after frying the rabbit, the remaining bulbs and greens. After that, wine, sour cream and a glass of water are poured into the pan - the recipe of the rabbit in sour cream is almost fulfilled, the meat will only be left under a closed lid on low heat for an hour. A quarter of an hour before the cooking is over, tomato paste and small cubes of mushrooms are sent to the fry. To serve such an unusual dish on the table should be still hot, while the meat remains tender, literally melting in the tongue.