Stewed rabbit. Stewed rabbit - the best recipes for excellent rabbit dishes for every taste! Rabbit with sour cream sauce

Rabbit stewed in broth, wine or dairy products is a classic of French cuisine, which over time gained popularity outside its homeland, spreading to those parts of Europe where hunting long-eared animals was part of the industry. This technology allows you to perfectly cook dry meat from both wild and farm animals, making it juicy.

Rabbit stewed in the oven

Slow simmering in the oven at not too high temperatures allows you to break down the protein of meat fibers as efficiently as possible. That is why, after spending enough time in the cauldron, the stewed rabbit easily comes off the bone, melts in your mouth and is saturated with the aromas of all the additions with which you season it.

Ingredients:

gutted carcasses - 2 pcs.;
dry mustard - 2 teaspoons;
flour - 20 g;
olive oil - 15 ml;
onions - 170 g;
celery stalks - 2 pcs.;
thyme sprigs - 2 pcs.;
broth (chicken or beef) - 1.2 l.

Preparation

Stewed rabbit, the recipe for which begins with frying pieces of the carcass, turns out golden brown and retains its crust even after simmering.
Cut the carcasses into joints and roll in a mixture of mustard, flour and a pinch of salt.
Brown the pieces in hot oil.
Add diced vegetables and thyme sprigs to the game, let the mixture stand on the fire for a couple more minutes and add liquid.
45 minutes in the oven at 160 degrees and you can take a sample.

Rabbit stewed in cream

Considering that cream is an incredibly popular product in the homeland of the recipe - in France, the Germans were the first to simmer game in it. This variation is no exception: rabbit stewed with prunes on a milk basis is even more tender due to the fat content of the latter.

Ingredients:

dressed carcasses - 2 pcs.;
butter - 40 g;
flour - 2 tbsp. spoons;
water - 250 ml;
onions - 1 pc.;
a handful of prunes;
zest of one lemon;
laurel leaves - 3 pcs.;
capers - 2 tbsp. spoons;
lemon juice - 40 ml;
cream - 200 ml.

Preparation

After poaching the onion half rings, add pieces of prunes and meat coated in flour and salt.
As soon as the ingredients change their color to golden, add the remaining ingredients from the list and fill everything with liquid.
Simmer the dish at 180 degrees for one and a half to two hours, until the flesh begins to leave the bone.

Rabbit stewed in tomato sauce

Being the main gastronomic competitors of the French, the Italians could not pass up such a delicacy. Stewed rabbits began to be prepared actively in Sicily, using a mixture of tomatoes, herbs, olives and broth as a base.

Ingredients:

rabbit - 2 pcs.;
garlic - 4 cloves;
olive oil - 45 ml;
carrots - 200 g;
celery stalk - 1 pc.;
onions - 150 g;
sprigs of rosemary and thyme - 3 pcs.;
water - 450 ml;
tomatoes in their own juice - 400 g;
olives - 100 g.

Preparation

Before preparing the stewed rabbit, cut it into pieces at the joints. Season and fry them until browned.
Add diced vegetables and aromatic herbs to the pulp, pour in liquids and add randomly chopped olives.
Stewed rabbit is cooked at 170 degrees for two hours.

Stewed rabbit with vegetables

A great way to add flavor to a dish is to add another French invention - bouquet garni. It can be collected from any fresh herbs: thyme, bay, rosemary, parsley roots and others, and put in dishes that are cooked long and slowly.

Ingredients:

rabbit - 1 pc.;
onion - 250 g;
young carrots - 250 g;
juniper berries - 4 pcs.;
potatoes - 400 g;
tomatoes - 400 g;
green beans - 200 g;
bouquet garni - 1 pc.

Preparation

Before preparing the stewed rabbit, cut it into portions.
Simmer coarsely chopped vegetables in hot oil and add meat to them. Add beans, tomatoes, herbs, juniper and add water to cover.
After baking, leave the roasting pan in the oven at 190 degrees, the stewed rabbit with carrots and onions will be ready in 40 minutes.

Rabbit stewed in wine

Game is primarily the food of hunters, who are known for their open-minded approach to cooking. Such food is rich in flavors, but maintains a simple recipe and is based on basic combinations of products. Stewed rabbit, the recipe for which is described below, clearly describes this principle.

Ingredients:

dried porcini mushrooms - 30 g;
garlic - 2 heads;
mixture of fresh forest mushrooms - 750 g;
rabbit - 1 pc.;
chicken broth - 600 ml.

Preparation

Pre-soak the mushrooms and reserve all the liquid.
Coarsely chop fresh mushrooms and brown them with pieces of game. Place the garlic heads cut in half and pour in the liquid.
A delicious stewed rabbit should be cooked at 170 degrees for an hour and a half.

Stewed rabbit in a slow cooker

If you have a multicooker at your disposal, then it can easily replace long simmering in the oven and save you from the hassle of monitoring the cooking process and washing used dishes. A minimum of manipulation and a nutritious dish will be on the plate.

Ingredients:

dressed rabbit - 1 pc.;
mushrooms - 350 g;
onions - 150 g;
garlic - 2 cloves;
a handful of pine nuts;
mustard seeds - 1 teaspoon;
butter - 60 g;
sour cream - 200 g;
olive oil - 20 ml;
white wine - 350 ml;
laurel leaves - 3 pcs.;
starch - 1 teaspoon.

Preparation

Sauté vegetables and mushrooms directly in the bowl, add the pulp to them and pour in the wine. Sprinkle with starch and stir.
Pour in about half a liter of water, mustard and sour cream. Rabbit stewed in sour cream with mushrooms is prepared in the “Soup” mode until the signal. Serve with pine nuts.

Rabbit stewed in milk

A popular way to make dietary meat juicier and softer is to simmer it in full-fat milk. As a result, you will get not only juicy pulp that comes off the bone easily, but also a thick gravy for it, which can be served separately or immediately poured over a dish with a side dish.

Ingredients:

cut carcass - 1 pc.;
bacon - 4 slices;
shallot - 300 g;
water - 60 ml;
Dijon mustard - 60 g;
milk - 150 ml;
a handful of fresh parsley.

Preparation

After rendering the bacon fat in the Bake, use it to sauté the shallots. Add pieces of game to the roast and let them brown.
Pour liquid into the bowl, add mustard and simmer on “Soup” until the signal. Rabbit stewed in milk in a slow cooker, served with chopped parsley.

Stewed rabbit with potatoes in a cauldron

An amazing camping recipe that can feed a huge crowd to its fullest, deliciously and completely without hassle. Potatoes and fresh game will be ideally cooked on coals if you choose the right cauldron: large enough and thick-walled to retain and distribute heat evenly.

Ingredients:

rabbit - 1 pc.;
garlic - 3 cloves;
leek (white part) - 3 pcs.;
bacon - 40 g;
laurel leaves - 2 pcs.;
water - 2 l;
sprigs of parsley, thyme - 8 pcs.;
potatoes - 1.2 kg.

Preparation

Together, quickly fry the leek rings, bacon, garlic and game pieces until just set.
Add bay, herbs and large potato cubes. Fill everything with water and season.
Stewed rabbit with potatoes simmers under the lid for at least an hour and a half or until it begins to fall off the bone.

Stewed rabbit in sour cream is one of the most popular and favorite dishes, most often prepared from rabbit meat. This is not surprising, because it especially attracts those who closely monitor their weight. Rabbit meat is perhaps the most dietary meat. After all, 100 grams contain only 156 kcal. This means that you can eat it in almost unlimited quantities.

Features of the dish

Stewed rabbit is a dish that will practically not contain such harmful cholesterol. This means that you should not be afraid of increased levels of this substance in the body and the threat of developing atherosclerosis.

At the same time, rabbit meat contains proteins that are easily absorbed by our body, phosphorus, potassium, fluorine, manganese, iron, all kinds of vitamins B and C. And another important advantage of rabbit meat is that it is not an allergen. Therefore, expectant mothers can eat meat without fear, and when they have a child, many begin feeding meat products with rabbit meat, since it is completely safe and only healthy.

At the same time, it has amazing taste; it is a very tasty and extremely nutritious dish. Recipes for its preparation deservedly take pride of place in the cookbooks of the most famous chefs in the world. This is despite the fact that preparing stewed rabbit is not at all difficult. Even a novice housewife can cope with this task.

How to choose a rabbit carcass

An important step is purchasing a rabbit carcass; the main thing here is not to go wrong. The final result and how tasty your dish turns out may depend on this.

Please note that the carcass must be bled and have evidence that it is rabbit meat. To do this, sellers usually leave a tail or paw so that buyers do not have any doubts.

The ideal option is when the meat has a soft pink color. And fat streaks, if they exist, are very insignificant. This way you can distinguish a young rabbit from an animal that was already at a respectable age. Young meat can be cooked quickly and will remain tasty and juicy.

If you are offered to buy meat of a rich darkish hue, then you can be sure that the animal was old, which means that it must be marinated before cooking. Otherwise, the fibers will remain very stiff and you will not get any pleasure.

Marinade

For the marinade of a rabbit that you plan to stew in sour cream, a mixture of vinegar and water is best suited.

They must be added at the rate of a teaspoon of vinegar per liter of chilled water. If you are a categorical opponent of vinegar, then you can replace it with lemon juice, the proportions will remain the same. If there is a lot of meat, and the marinade cannot cover the entire carcass without exception, then double the ingredients.

With the help of the marinade, it will be possible to soften the fibers, as well as eliminate the specific smell of rabbit meat, which not everyone likes. You will have to leave the carcass in the mixture for four hours.

If you manage to buy young meat, then it is not necessary to marinate it. Only if you want to give your dish an original taste, you can use milk or white wine as a marinade. In the first case, the meat will come out more tender, and in the second it will receive piquant notes.

Required Ingredients

To prepare rabbit stew you will need the following ingredients:

half a kilogram of chopped rabbit meat;
three medium onions;
a pack of sour cream;
two bay leaves;
black pepper and salt - to taste (pepper can be ground or peppercorns).

Cooking process

First, wash the rabbit meat and cut it into small pieces. Next, you need to salt and pepper it, drying it with paper towels.

Cut the onion into large slices. We take a heated frying pan, in which we first fry the pieces of meat until they acquire an appetizing golden crust. Only after this add the onion. Cook the rabbit meat with onions for seven to ten minutes.

Now we take sour cream - an important ingredient when preparing stewed rabbit. It is necessary to carefully pour it over all the pieces of meat, immediately after that reduce the heat to a minimum.

Transfer the meat to a saucepan, into which add half a glass of fairly hot water, but not boiling water. At this stage, add a few bay leaves and black peppercorns to the meat. If necessary, salt the dish.

Now close the pan and simmer the rabbit over low heat until cooked. It can be determined by the degree of softness of the meat. As a rule, a recipe for stewed rabbit is designed for one and a half to two hours. The final cooking time will depend on the age of the animal: the older it is, the longer it will take to cook.

The side dish for rabbit in sour cream is usually served with crumbly rice, pasta, mashed potatoes, and any cereal porridge would be appropriate.

Rabbit in sour cream sauce

For the stewed rabbit, a photo of which is in this article, a special sour cream sauce is often prepared. Let's take a closer look at this recipe. In this case, the ingredients will have to be divided into those that will be needed to prepare the meat itself and those that will be necessary for the sour cream sauce.

So take:

rabbit carcass, weighing up to two kilograms;
one large onion;
a mixture of Italian herbs is suitable as a seasoning;
one bay leaf.

For sour cream sauce we will need:

20 grams of butter;
two tablespoons of flour;
one and a half glasses of boiling water;
a pack of sour cream;
a pinch of nutmeg;
salt and black pepper - to taste.

Rabbit with sour cream sauce

The step-by-step recipe given in this article will help you prepare stewed rabbit. First, cut up the rabbit carcass, and then wash it thoroughly and dry it with paper towels.

Cut the onions into half rings and fry in a frying pan with vegetable oil. You can also fry pieces of rabbit meat on it until they become golden brown on both sides.

Now we take a deep pan, put fried onions on the bottom, and pieces of rabbit meat on top. The basis for your delicious dish is laid. Add a little water, bring it to a boil, and then simmer for about half an hour on the lowest heat.

Now it's time to prepare the sauce. First, melt the butter in a frying pan over medium heat. Then, without removing the pan from the heat, add flour to obtain a homogeneous mass without lumps. Pour boiling water in small portions and also add spices: pepper, salt, and nutmeg if desired.

The most important component of this sauce is sour cream. Stirring, bring it to a boil. After this, you can be sure that your sour cream sauce is ready.

Pour it into the pan in which the rabbit is stewing, stir and leave on low heat for another forty to fifty minutes. Before removing the dish from the stove, add a mixture of Italian herbs and your other favorite spices that go well with the meat. If necessary, salt the dish again.

That's it, your bunny is ready.

Rabbit with prunes

If you want to cook something new and unusual, you can please your loved ones with stewed rabbit in sour cream with prunes. To do this you will need:

two-kilogram rabbit carcass;
four cloves of garlic;
a full glass of prunes;
one and a half packs of sour cream with a fat content of at least 20%;
two onions;
one large carrot (or several small ones);
spices of your choice (experienced chefs recommend using Provençal herbs, rosemary and, of course, salt and pepper).

Original recipe

So, the recipe for stewed rabbit in sour cream with prunes. Let's start by thoroughly grinding the garlic, and then adding two tablespoons of vegetable oil and the herbs that you like best to the resulting mixture. This will be your marinade, which you need to coat the rabbit carcass with and leave it to marinate for at least four hours.

Experienced chefs advise using marinade, even if you get young rabbit meat. The recipe given in this article will give the dish a piquant, pleasant and unique taste that is guaranteed to surprise your loved ones, family and all guests.

The stewed rabbit in the photo looks very appetizing. The cooking recipe is described in detail in this article, so cooking should not be difficult for you.

While the meat is marinating, handle the prunes. Wash it thoroughly and chop it finely. Then pour boiling water over it to swell.

From the dishes, it is best to take a deep cauldron in which onions and carrots are fried, and dried prunes are laid out on top. Excess mass can be removed with a slotted spoon.

After salting the rabbit meat, place it in a cauldron and fry. Then add prunes and vegetables. Sour cream should be diluted with water or milk and only then pour it over the meat. The dish is stewed for 60 minutes over low heat.

Rabbit meat has always been considered dietary. It is useful for children, elderly people, and pregnant women. The rabbit has earned such respect due to the fact that it contains a lot of easily digestible elements. Rabbit meat is light, tender, and also very tasty. Today, rabbit is less popular than other types of animal meat. This is because this meat is not as available as pork, beef or poultry. The most attractive parts of a rabbit are the back and legs. To prepare this dish, it is better to choose a young rabbit. Its meat has a light pink tint and is soft and tender. A young rabbit stews very quickly. The meat does not require pre-soaking.

Method of preparation: Stewed rabbit

	Rinse the rabbit thoroughly in running water and cut into small pieces.
	In a frying pan, fry the meat on both sides until golden brown with the addition of sunflower oil.
	Peel the onion and finely chop.
	Peel the carrots and grate on a coarse grater.
	Place the onions and carrots in a frying pan and fry in sunflower oil.
	Place the prepared meat in a cauldron, add roast, salt, pepper, and bay leaf. Pour water into the container so that it covers half the meat.
	Close the cauldron with a lid and simmer the rabbit over low heat until cooked.

Stewed rabbit - general principles and methods of preparation

Rabbit meat is classified as dietary and medicinal. It can be consumed by everyone, including small children, pregnant women, and the elderly, with health benefits. After all, it contains so much easily digestible protein, magnesium, phosphorus, potassium, calcium, various vitamins and practically no fat. Rabbit meat is boiled, baked on the grill or in sauce, stewed, most often in sour cream.

Undoubtedly, rabbit stewed in sour cream is a classic. But sometimes it gets boring and you want change, new experiences and a new taste. Therefore, rabbit meat can be stewed not only in sour cream, but also in milk, wine, white or red, cream, and oranges. What gives it its special taste? Sometimes piquant, sometimes elegant or original, but in any case new and interesting. Exactly what we wanted.

When preparing rabbit, spices and herbs should be used to enrich the taste. For which black pepper, bay leaf, rosemary, cloves, garlic, celery, as well as herbs - parsley, basil, dill are ideal.

Stewed rabbit - food preparation

To remove the specific smell that is inherent in some types of rabbits, the meat must be soaked. If the carcass is young, soak it in water, milk or whey. Usually 6-8 hours are enough. For meat of older individuals, it is recommended to use a marinade with vinegar. Most often they use wine or apple. An acidic environment not only eliminates foreign odors, but also makes the meat softer and more tender. They usually marinate the whole carcass and then chop it into pieces. If the rabbit is used for stewing, the cooking process takes place in two stages - first, the pieces are fried in oil, then stewed until tender in sauce, broth, and sour cream.

Stewed rabbit - the best recipes

Recipe 1: Rabbit stewed in mint-orange sauce

Rabbit in oranges is a dish for true gourmets who will not be surprised by the taste of meat stewed in sour cream or wine. They have a higher bar: with a claim to sophistication and originality. And this dish fully meets such needs.

Ingredients: 1 kg rabbit fillet, 2 oranges, 1 tablespoon each. vegetable and butter, 80g celery root, 150ml broth, 2 tablespoons. mint syrup or liqueur, salt, 1 teaspoon. dried mint, black pepper, a couple of sprigs of fresh thyme.

Cooking method

Cut the fillet into medium portions. If instead of fillet you have a rabbit carcass, chop it into pieces, pepper and salt each of them.

Pour vegetable oil into a frying pan and melt the butter there. Fry the pieces until crusty. Add the chopped celery and simmer and fry for a few minutes.

Now let's begin the real magic, turning an ordinary dish into a culinary masterpiece. Sprinkle the meat with mint, add the zest of one orange (grated on a fine grater), squeeze the juice out of it, pour in the liqueur, broth and add sprigs of thyme. Turn the heat to very low and simmer the rabbit covered for about an hour.

Cut the second orange into slices, remove the peel and divide into four parts. You will get these quarter slices. 10 minutes before the end of stewing, place them in a layer on top of the meat without stirring. Boiled white rice goes best with mint-orange rabbit.

Recipe 2: Rabbit stewed with vegetables

Ingredients: 2.5 kg of rabbit meat, 3 carrots, 2 onions, fresh parsley, dill, 2 cloves of garlic, black pepper, salt, vegetable oil, bay leaf.

Cooking method

Divide the carcass into parts and fry in hot oil until a crispy crust forms. It gives the pieces a beautiful look and improves the taste.

Grate the carrots and chop the onion into half rings or smaller, as you like. Transfer to the meat, adding the remaining ingredients - herbs, chopped garlic, pepper, salt, a couple of bay leaves. Pour water so that it covers the pieces, and after it boils, reduce the heat and simmer for about an hour and a half.

Any side dish will go well with rabbit with gravy, so be guided by your taste.

Recipe 3: Rabbit stewed in wine

This is a very flavorful dish. Sour tomatoes, spicy garlic, fragrant rosemary and white wine give the rabbit such an amazing taste that you swallow your tongue with pleasure. And it is prepared simply, without any tricks. If rosemary is not to your taste at all, replace it with other spices, such as oregano and coriander.

Ingredients: 2 kg of rabbit meat, 8 medium fresh tomatoes, a glass of dry white wine, black pepper, 8 cloves of garlic, vegetable oil, salt, a sprig of rosemary (1 teaspoon dried).

Cooking method

Chop the carcass into pieces, dry and fry until beautifully crispy.

Cut the tomatoes into slices. Flatten the garlic cloves directly in the peel so that they do not fall apart and retain their shape. This way the garlic will release its aroma faster. This is convenient to do with a turning spatula or the wide side of a regular knife.

Prepare dishes for baking, you can use a regular frying pan or a special form. Place pieces of fried rabbit meat there, add tomatoes, garlic, rosemary and pour in wine. There is no need to mix the products. Simmer on the stove for 20 minutes: ten minutes without a lid to evaporate the liquid a little and ten minutes with a lid.

The second part of the cooking takes place in the oven, where you need to move the rabbit. Cover with a lid or foil, making holes in it with a fork or toothpick, and bake for fifteen minutes (190C). Serve the rabbit along with the sauce; boil potatoes as a side dish, young ones if you have them. For juiciness, you can make a vegetable salad.

Recipe 4: Rabbit stewed in cream

A very simple recipe with minimal effort. And the result is excellent: the meat turns out unusually tender and incredibly tasty. Cream gives the dryish rabbit meat the missing juiciness and fat content.

Ingredients: 2 kg of rabbit meat, 3 onions, 1 liter of liquid cream, 1 carrot, salt, black pepper, any herbs or spices to taste, greens.

Cooking method

Cut the carcass into portions. Fry the meat, as it should be, on both sides until crusted, after adding salt and pepper.

Chop the carrots into strips, the onion into half rings and place in the frying pan with the meat, continuing to fry. Pour in the cream and simmer for about an hour. At the very end, you can add seasonings or spices to taste, or limit yourself to regular black pepper and salt. Before serving the rabbit, sprinkle with chopped herbs.

Stewed rabbit - useful tips from experienced chefs

— To make rabbit meat soft, 45-60 minutes of heat treatment is enough.

— You can also soak the rabbit in usually cold water, changing it every 3-4 hours during the day.

— In order not to destroy the fine structure of the meat fibers, it is recommended to simmer the rabbit only over low heat.

The meat of a young individual is light pink in color. If the rabbit meat is dark pink in color, it means the animal was more than five months old.

Rabbit stewed in sour cream- a win-win option for preparing this dietary meat. Soft and tender-tasting rabbit meat, stewed with onions, carrots and sour cream turns out very tasty. The acids contained in sour cream will make the meat even softer during stewing, while sour cream itself, in general, significantly improves the taste characteristics of the meat, giving it a creamy taste and additional fat content. Any side dish, be it buckwheat, mashed potatoes or peas, rice or pasta with stewed rabbit in sour cream, will turn into a hearty and very tasty lunch or dinner.

Rabbit stewed in sour cream according to the classic recipe is prepared on the stove in a saucepan. In addition to this cooking method, you can also cook it in the oven, microwave or slow cooker. Recipes for rabbit in sour cream differ not only in the method of preparation, but also in the quality of the recipe. Many housewives prepare it according to their own proven recipe. Some people prefer to stew the rabbit in sour cream with mushrooms, others - with potatoes, garlic, and wine.

Stewed rabbit in sour cream, step-by-step recipe with a photo of which I want to offer you today will be prepared according to a classic recipe.

Ingredients:

Rabbit - 500-700 gr.,
Onion - 1 pc.,
Hot water for extinguishing - 1 liter,
Carrots - 2 pcs.,
Flour - 3 tbsp. spoons,
Sour cream - 4-5 tbsp. spoons,
Bay leaf - 1-2 pcs.,
Black pepper,
Salt,
Vegetable oil.

Rabbit stewed in sour cream - recipe

Rinse the rabbit meat with cold water before slicing. Next, cut it into medium-sized pieces.

Peel the carrots and onions. The method of chopping vegetables for stewing rabbit is classic - carrots are grated, onions are cut into cubes.

Unlike other species, rabbit does not have a pronounced taste, which is why, in order to give it a richer taste, the rabbit must be fried before stewing or boiling. Place the rabbit pieces in a hot frying pan with vegetable oil.

Fry it until golden brown.

Place the fried rabbit in the saucepan or stewpan in which you will simmer it. Fry carrots and onions in vegetable oil until golden brown.

Place the fried vegetables in the pan with the rabbit.

Fill with hot water. Add salt, spices and bay leaf. Simmer the rabbit for 20 minutes. To make the rabbit stewed in sour cream with a thick gravy, I suggest using wheat flour as a thickener. Pour flour into a dry frying pan. Fry it until golden brown for 4-6 minutes. Add half a cup of rabbit broth and stir. Pour the flour gravy into the pan with the rabbit. Add sour cream and stir.

Taste the stewed rabbit to see if there is enough salt and spices. After adding sour cream, simmer for another 10 minutes. After this time, the rabbit stewed in sour cream will be ready. Serve it hot with side dishes. Enjoy your meal. I will be glad if this recipe for rabbit stewed in sour cream you liked it and will find it useful.

Rabbit stewed in sour cream. Photo

Ingredients:

Potatoes - 5-6 pcs.,
Carrots - 2 pcs.,
Onion - 1 pc.,
Garlic - 1-2 cloves,
Rabbit - 600 gr.,
Champignons - 200 gr.,
Sour cream - 150 ml.,
Spices and salt,
Vegetable oil.

Rabbit in sour cream with potatoes and mushrooms - recipe

Cut the washed rabbit meat into pieces of the desired size. Peel all vegetables. Cut the potatoes into small slices as for soup or stew. Grind the carrots on a fine grater. The onion is cut into small cubes. Finely chop the garlic. Pour some vegetable oil into the frying pan. Add garlic and rabbit pieces. Fry the rabbit with garlic until golden brown.

During frying, the rabbit pieces should be turned over with a spatula. Place the meat in a saucepan, cauldron or stewpan. After the rabbit, fry the onions and carrots, then transfer them to the pan with the rabbit.

Add spices, bay leaf, salt. Fill everything with water. Cover the pan with a lid. Simmer the rabbit for 20-30 minutes. Next add the potatoes. While the potatoes are cooking, wash and finely chop the champignons. After 10 minutes, add them to the pan with the rest of the ingredients. Add sour cream immediately after the mushrooms. Simmer the rabbit in sour cream with potatoes and mushrooms for about 15 minutes. it turns out very tasty.