Rabbit Stewed in Sour Cream with Mushrooms
Tender rabbit in a rich sour cream sauce with mushrooms, onions, and carrots. A warm, comforting dish perfect for a festive table without heavy spice.
- Time
- 1 h 30 min
- Serving
- 491 kcal
- Ingredients
- ≈ $4.07
- Protein
- 41 g
Ingredients
- 1 Rabbitpack 1.2 kg ≈ $22.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 170 g
- 2 Sour cream 20%pack 300 g ≈ $1.80 45 g
- 3 Button mushrooms≈ $7.50 per kg 70 g
- 4 Onions≈ $1.60 per kg 45 g
- 5 Carrots≈ $1.50 per kg 40 g
- 6 Garlic≈ $10.00 per kg 3 g
- 7 Sunflower oil 8 ml
- 8 Bay leaves 1 g
- 9 Salt 2 g
- 10 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the rabbit1 into serving pieces, pat dry, and season with salt and pepper.
Heat oil in a Dutch oven, sear the rabbit1 4–5 minutes until a light crust forms.
Add sliced onions4, carrots5, and mushrooms. Cook 6–8 minutes until the vegetables soften slightly.
Stir in minced garlic6, a bay leaf, and 120 ml water per serving. Bring to a gentle simmer.
Simmer covered on low heat 60–70 minutes until the meat pulls away from the bone easily.
Stir in the sour2 cream, warm through 5 minutes without boiling, and taste for seasoning.
Tips
- Why it works
- Fry the rabbit until lightly crusted so the sour cream doesn't thin out and the meat doesn't dry out. Without a crust, the sour cream soaks into the raw meat and the sauce turns watery.
- Substitutions
- Swap the champignons for dried porcini (10 g per serving) for a rich mushroom flavor. Use 15% sour cream instead of 20% for a lighter but still thick sauce.
- Common mistakes
- If the meat doesn't come off the bone after 70 minutes, the heat was too high and it boiled instead of braising. Check by pressing lightly with a fork: the meat should be soft but not fall apart.
- Storing and reheating
- Keep in a closed container in the fridge for 3 days. Reheat over medium heat for 10 minutes with a lid, adding 1 tablespoon of water. Don't freeze, the sour cream will separate.
- Serve with
- Serve with boiled rice or mashed potatoes so the sour cream sauce doesn't get lost. For a holiday table, add fresh dill before serving.
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