Rabbit in sour cream: classic
– Rabbit — 1 pc. ;
– sour cream – 500 g;
– garlic – 3-4 cloves;
– salt – to taste.
If you use thick sour cream (such as rustic), mix it in a blender with cream or milk, bringing to the consistency of regular sour cream (or dough for pancakes).
Rinse the rabbit carcass, discuss with a towel and strip into pieces. If the carcass is heavily frozen, put it for two hours in cold water with a small amount of 9% vinegar (2-3 tbsp per 1l water). Put the sour cream in a bowl, add the garlic passed through the garlic, salt, stir. Put in the sour cream of the rabbit and with the help of a spoon, or even directly with your hands, “rub” each piece so that as a result everyone is tricked with sour cream.
Get a slice of rabbit made of sour cream and put in a bowl of multicooks. If the sour cream is left, just pour its leftovers on top of the rabbit. Activate “Stewing” by setting a time of 60 minutes. Upon completion, open the lid of the multicooter and smash the meat in several places with a toothpick: if the meat is soft, – fine, if not very (perhaps you got an old rabbit), continue to simmer another 30-40 minutes.
You can prepare a side dish with the rabbit — steamed potatoes. Just half an hour before the end of the rabbit stewing process, set a grille with chopped, salted and sprinkled potatoes in the multivark.
Serve the rabbit to the table in hot form. You can sprinkle with fresh greenery.
Rabbit in sour cream with prune sauce
For main course:
– rabbit – 1 pcs.
– sour cream – 250 g;
– milk 3.5% – 1 cup;
– onion – 2 pcs. ;
– vegetable oil – 3-4 tbsp. ;
– pitted prunes – 6-8 pcs. ;
– salt to taste.
For the sauce:
– pitted prunes – 200 g;
– garlic – 2 cloves;
– seasoning hop-suneli – 1/3 tsp.;
– apple green sour – 1 pcs.
– walnuts – 2 pcs. ;
– salt to taste.
Cooking rabbit. Cut the rabbit carcass apart, discuss with a towel. Grease the bowl of multicooks with vegetable oil and put in it the cut onions. Set “Frying” mode (select “Bake” mode in the appliance) and fry the onion when the lid is open until it is translucent. Attach the rabbit onion and fry until golden. In a bowl, mix the sour cream with milk, salt and pour with this mixture of roasted meat with onions. Prunes cover boiling water, rinse, cut the above and throw in the sour cream and milk mixture. Close the bowl of multicooks tightly with a lid and change the “Frying” mode to “Stew”. Set a time of 60 minutes. In
the meantime, start cooking sauce. Soak the prunes for half an hour, then put in a colander, give boiling water and rinse thoroughly under running water. Pour in a glass of clean water and cook over a medium heat for 10 minutes. Drain three-quarters of the decoction into a cup, and whisk the prune with the remaining liquid with a blender or pass through a grinder with a fine grating. After that, be sure to wipe the plum purée through a sieve, so that no particle of the bone, which may well be there, is left in the sauce.
If you have a very thick sauce, then while it’s still in the blender, add the decoction to it little by little until it takes the consistency you count. best.
Peel the apple from the peel and core, rub it on the grater. Garlic skip through the garlic. Waste the nuts in the mortar. All this add to the sauce already rubbed through a sieve, pour in the seasoning and mix well. The sauce is ready. When serving the braised rabbit to the table near each serving, put the sauce sauce or immediately pour them the bunny portions spread over the plates.