Braised Rabbit In A Cauldron - A Step By Step Recipe With A Photo
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Video: Braised Rabbit In A Cauldron - A Step By Step Recipe With A Photo
2023 Author: Kimberly Farrell | [email protected]. Last modified: 2023-05-24 11:15
This recipe is for lovers of tender, very juicy rabbit meat. Rabbit Stew is an incredibly tasty dish that can be served with any side dish. This recipe will help you to properly prepare the dish.
Cooking description:
Delicious and dietary rabbit meat will be very juicy if stewed in a cauldron. And if you also add sour cream, then the dish will be simply the most tender. Such meat, and even with gravy, is perfect for any side dish: even for porridge, even for potatoes, even for pasta. Don't know how to cook a rabbit? Then this recipe will help you a lot, it is simple. You can easily handle the preparation. This recipe details and shows how to cook a stewed rabbit in a cauldron. Nothing complicated, believe me. Everything will turn out deliciously for you!
Purpose: For lunch / For dinner
Main ingredient: Meat / Rabbit
Dish: Hot dishes
Ingredients:
- Rabbit meat - 600-700 Grams
- Onions - 1-2 Pieces
- Carrots - 1-2 Pieces
- Sour cream - 150 Grams
- Vegetable oil - 3-4 Art. spoons
- Garlic - 2-3 Cloves (optional)
- Bay leaf - 1 piece
- Salt - 2/3 Teaspoons (to taste)
- Ground black pepper - 1-2 Pinch (to taste)
Servings: 3-4
How to cook "Braised rabbit in a cauldron"
Cut the rabbit into portions and soak in water for about an hour. If you don't like the smell of rabbit meat, you can add a spoonful of vinegar to a liter of water. Preheat a frying pan with vegetable oil, lay out the soaked and washed pieces of rabbit. Fry the rabbit over high heat on all sides. Then we put the fried pieces of meat in a cauldron. We clean onions and carrots. If you want to get a thick gravy, take 2 pieces of vegetables, if not - 1 each. Cut the onion in half rings, grate the carrots on a coarse grater, or cut into thin strips. In the oil left over from frying the rabbit, fry the onions and carrots for 4-5 minutes. We shift the fried vegetables to the cauldron to the meat, add salt and pepper. Fill with hot water so that the rabbit is slightly covered with water. Add the bay leaf. Simmer on low heat for an hour and a half.
