RABBITS STEWED IN SOUR CREAM. скачать в хорошем качестве

RABBITS STEWED IN SOUR CREAM.

A tender juicy stewed rabbit, a bottle of wine, quiet pleasant music, and the flickering glow of candles are the ingredients of a wonderful evening. With this recipe, I want to convince you that you can prepare such a luxurious restaurant-level dinner on your own. A pleasant bonus to a delicious dish will be the feeling of pride in your culinary masterpiece. Rabbit in sour cream is a great option when you want to impress guests or your loved ones, because it turns out tender, plus you will already have a fragrant sour cream sauce ready. So feel free to take this recipe and arrange a small holiday at home. If you are not a fan of sour cream, here is a recipe for rabbit in red wine. This rabbit is very tasty, will impress any guests, and is not as difficult to prepare as you might imagine. Rabbit is a popular meat in French cuisine, which is stewed, and even more often baked. It is cooked in the oven with thyme or rosemary, mushrooms and potatoes, prunes, green beans, and even snails. However, rabbit baked-in cream remains popular. The recipe was brought in the 19th century by French chefs. In the 20th century, fresh cream was replaced with sour cream, the sour taste of which made the addition of white wine unnecessary. The dish became tastier and simpler. Rabbit in sour cream in the oven is the easiest dietary dish to prepare. The meat is juicy. It is covered with a golden brown crust and exudes an appetizing aroma of spices and garlic. Tips for cooking rabbit in sour cream. If you have time, you can soak the rabbit in water overnight or at least for an hour before cooking it. If you suspect that your rabbit is not very young, add vinegar to the water at the rate of 1 tbsp. l per liter of water. This bath will help soften the rabbit meat and get rid of excess blood and odors. To properly stew a rabbit, a low fire is key. Long heating and strong boiling can make the meat tough. So set a low fire, and stew slowly - this will help the meat soften and soak up flavors. If desired, you can also use this recipe to cook rabbits in a slow cooker. If your slow cooker has a frying mode, fry the rabbit pieces and vegetables right in it, and then, according to the recipe, pour in a mixture of sour cream and water and add spices. For baking, use a young rabbit up to 1 year old. Soak the carcass in cold water overnight to remove the blood from the meat. In the morning, rinse the rabbit with cold water, and place it on a cutting board. Cut off the legs at the shoulder and pelvic joints. Remove the giblets from the breast, if there are any. Chop the rabbit's spine where the ribs begin, cut around the meat, and divide the body into two halves. Chop the lower part of the carcass along the spine and then each half again crosswise. Cut the rib part of the carcass along the spine. Divide each half along the ribs into 2-3 parts. Place the rabbit pieces in a bowl, and sprinkle with 1 tsp. of salt, mix, and leave for 5 minutes. Peel a large onion and cut into rings about 5 mm thick. Wash and peel the carrots. Chop them into circles the same thickness as the onion. Peel 3 cloves of garlic and crush them with a press. Add 0.5 tsp. of black pepper and paprika, 1 tbsp. to the bowl with the rabbit. Provencal herbs. Tear 2 bay leaves into pieces and add to the rabbit. Pour in 2 tbsp. soy sauce, put 1 tbsp. mustard. You can use a milder grain mustard or traditional hot mustard. Add chopped garlic to the rabbit, mix well, and leave to marinate for 15-20 minutes. After 15 minutes, add 5 tbsp. sour cream and 1 tbsp. quality tomato sauce to the bowl with the rabbit. You can use barbecue sauce instead of tomato sauce. Quickly mix the rabbit with sour cream and tomato sauce. Use a baking sheet with high sides or a ceramic dish with a capacity of about 3 liters. Place the onion, cut into rings, on the bottom of the baking sheet. Distribute the shredded carrots on top of it. Pour 3 tbsp. odorless vegetable oil over the vegetables, add 20 g of butter. Place the rabbit pieces in a single layer on the vegetable bed. Place a few more sliced ​​potatoes in the pan if you want to prepare the side dish right away. Finally, cover the pan with foil, wrapping it with the shiny side inside. Preheat the oven to 180 °C. Put the rabbit in the oven on the middle shelf. A carcass that weighs 1.5 kg should be cooked for about 90 minutes. After about 80 minutes, check the readiness of the rabbit: stick a fork into a meaty piece, if it easily enters the meat and at the same time, clear, water-like juice flows out, the rabbit is ready. Remove the foil from the pan, let the meat brown a little and take it out of the oven. Place the finished rabbit on a plate, garnish with vegetables, sprinkle with fresh herbs if desired, and serve immediately. There is a myth that diet dishes are not tasty. To dispel this myth, we suggest cooking rabbit roast! Tender, juicy meat, baked vegetables, and aromatic gravy—such deliciousness can be served even at the festive table!