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Rabbit braised in sour cream in the oven

Cooking recipes / Top Picks / Meat in the oven

2 servings
2 hours

Rabbit - 600 g, Onions - 1 pc., Vegetable oil - 3 tbsp., Sour cream - 4 tbsp., Garlic - 1 tooth., Water - 50 ml, Salt - to taste, Ground black pepper - to taste, Dry spices - to taste

How to bake a braised rabbit with sour cream in the oven? Prepare all the necessary products that are listed. The recipe used a carcass weighing 1200 grams, i. e. the number of all other components I doubled. Rabbit meat has a specific smell to eliminate its carcass can be soaked in cold water for several hours.

Divide the rabbit into portions. Rinse and dry the meat with paper wipes to get rid of excess moisture. Peel the onions and garlic.

In a small container, mix the mixture of ground peppers and salt (I added a little mixture of Provence herbs).

Coat each piece on all sides of the resulting mixture, as if rubbing it into meat. Leave for a while at room temperature. 20-30 minutes will be quite enough. You can leave the rabbit in the refrigerator for a few hours, the longer it will marinate, the tastier the dish will be.

In a thick-bottomed frying pan, heat the vegetable oil. Lay out the pieces of rabbit meat and fry on each side until the appetising golden crust appears. You should fry over high heat so that the meat is sealed & quot; outside, and the juices remained inside each piece.

Cut the onions into rings. Place part of the rings on the bottom of the baking dish, lay the pieces of fried rabbit on top.

Distribute the remaining onions on top of the meat.

In a deep small cup, mix the sour cream, water and garlic passed through the press. Add a pinch of salt and ground pepper as desired. I had very thick sour cream, so I used a little more water than indicated in the recipe. The sauce should turn out in consistency, like thick cream.

Spread the sauce evenly over the surface of the meat and onions. Cover the tin with foil and send to the preheated oven to bake. Set the temperature from 180 to 220 degrees, mode & quot; top-bottom & quot;. Leave this way for about 1 hours - 1 hour. 15 minutes.

Next, remove the foil and bake until tender and golden. It took me about 30-40 minutes. The time and temperature may vary and differ from those specified in the recipe.

Sprinkle the finished dish with fresh herbs. Can be served!