Rabbit in creamy sauce with mushrooms in the oven

10 servings
2 hours


1. Soaking. I always soak the rabbit in cold water, which makes the meat soft and juicy. Doing it better at night. Two, three times it is necessary to change water. You can jam a whole carcass, or you can immediately cut it into portions. I have a small rabbit, so I soaked it whole. The old rabbit especially needs soaking.

2. About an hour before cooking - rinse the rabbit, cut into portions, prepare a marinade - add salt, black ground pepper, bay leaf, nutmeg, garlic, oregano, basil, 50 ml of vegetable oil to the meat. Mix. I advise you not to neglect this item - thanks to the marinade, the meat is saturated with an amazing aroma of seasoning, becomes softer and more tender.

3. While the rabbit is marinating, finely chop the onions and grate the carrots on a coarse grater, fry with a small amount of vegetable oil.

4. Also boil mushrooms, almost to full readiness.

5. Then make the sauce - mix sour cream, cream for this, if it turns out thick - add some water.

6. Grate the cheese.

7. Lightly fry the rabbit on all sides in a frying pan until golden brown. Then fill out the baking form. The first layer is onions with carrots, then mushrooms and rabbit on top, pour sauce and sprinkle grated cheese on top.

8. Cover the top with foil and put 200 degrees in the oven, bake until tender (it took me about an hour, since the rabbit is young, if you come across an old one, it may take a little longer), take off the foil 15 minutes before the end and leave until the meat is brown. Serve hot. A pleasant appetite! Rabbit, prepared according to this recipe, really liked me and my loved ones, especially I was pleased that my three-year-old son, who does not eat meat at all, ate it, so I will definitely take note of this recipe!