ReceptnaptárRabbit in sour cream (krolik v smetane)
Rabbit in sour cream is a classic Russian festive and game dish that used to be cooked in country houses and hunting lodges. Rabbit meat is lean and delicate, and sour cream gives it a silky sauce. Simple ingredients become a celebratory lunch.
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Method
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- Season the rabbit pieces with salt and pepper and dredge in flour.
- Fry in oil in a frying pan until golden on all sides and transfer to an ovenproof dish.
- In the same pan brown the sliced onions and carrot and place them on the meat.
- Whisk the sour cream with the water or stock until smooth, pour over the meat and add the bay leaves.
- Cover and bake in a 170 °C oven for 1 hr 15 min until the meat is tender.
- Sprinkle with dill and serve with potatoes or buckwheat.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Rabbit is lean, so cook it covered with sour cream, otherwise it dries out.
- If using wild rabbit, soak it overnight in cold water or milk.
- Use full-fat sour cream; low-fat sour cream can split in the oven.
Frequently asked questions
Can chicken replace it?
Yes, chicken thighs work, but the cooking time is shorter, about 45 minutes.
What side dish suits it?
Boiled potatoes, mashed potatoes or buckwheat.
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More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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