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Rabbit in sour cream (6 servings)
6 servings1 hour 20 min your 20 min
The recipe for rabbit in sour cream will tell you how tasty it is to cook healthy, dietary rabbit meat. The rabbit in sour cream is a fairly popular dish, the rabbit is tender, with a rich pleasant taste. So, how to make a rabbit in sour cream is a step-by-step recipe, simple and affordable.
Rabbit meat - 700-800 g, Salt - 0.5 tsp, Ground black pepper - 0.25 tsp, Dry white wine - 1-1.5 cups, Sour cream - 1-1.5 cups, Butter - 50-70 g, Dill for decoration - 1-2 sprigs
Prepare products for making rabbit in sour cream. For extinguishing, if possible, choose the fleshy parts of the carcass: hind and front legs, back.
How to make a rabbit in sour cream: Cut the rabbit into pieces on the joints. Cut large pieces (for example, the upper part of the hind legs) in half. 
Grate with salt, pepper, leave for a while (10 minutes). 
Melt butter in a pan or in a large cast-iron saucepan (if the pan is small, take half a portion of the oil first). Fry the rabbit in butter in a large cast iron saucepan until ruddy. First on one side (fry for 5 minutes over a high heat). 
And then on the other side (another 5 minutes over high heat). 
Mix sour cream and wine. 
If the rabbit was frying in a pan, transfer it to a saucepan or cauldron along with the butter. Then pour wine and sour cream into the pan (the liquid should cover the meat by 0. 5 cm), add a bay leaf, close tightly with a lid and simmer the rabbit for 60 minutes. 
The rabbit in sour cream is served with the sauce in which it was stewed. It works well with fried potatoes or mashed potatoes. 