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Rabbit in creamy gravy

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6 servings
1 hour 49 min

Rabbit - 600 g, Carrots - 2 pcs., Vegetable oil - 100 gr, Onions - 1 pc., Salt - to taste, Kinza, coriander - 2 g, Salt - 3 g, Fig - 2 pack, Water - 3 pack., Vegetable oil - 1 tbsp., Salt - to taste, Cream - 150 g, Garlic - 4 teeth, Dill - to taste, Ground black pepper - to taste, Wheat flour - 2 tbsp, Broth - 1 pack.

Prepare all the right ingredients.

For the side dish, rice is best suited. It needs to be boiled in not much water until crumbly.

Separate the front and rear beds from the rabbit carcass, cut on a piece and put to boil in salted water until tender.

Grind the coriander into a fine powder.

Finely cut the dill greens.

Peel and cut the carrots into small cubes and boil in the broth in which the meat is boiled.

Fry the finished pieces of meat in a pan in a small amount of vegetable oil.

Pour not much vegetable oil into the Kazan, fry flour and pour broth and cream or sour cream. Bring to a boil, drop the ground greens, garlic, crushed coriander, salt to taste, mix well and simmer for 5 minutes over low heat.

Put boiled rice on a wide flat dish, cover it with pieces of meat and carrots. To make the dish look more aesthetically pleasing, you can supplement with lettuce leaves and other herbs.

Pour the finished dish over the creamy gravy and serve. The dish looks beautiful and appetizing! You can successfully cook for any holiday or event.