Rabbit braised in sour cream
Rabbit is slowly braised in sour cream with onion and bay leaves, the meat becomes tender and juicy. Serve with boiled potatoes and dill.
- Time
- 80 min
- Serving
- 848 kcal
- Ingredients
- ≈ 13,68 zł
- Protein
- 70 g
Ingredients
- 1 Rabbitpack 1.2 kg ≈ 43,93 zł 300 g
- 2 Onions≈ 5,12 zł per kg 60 g
- 3 Sour cream 15%pack 300 g ≈ 3,60 zł 80 g
- 4 Bay leaves to taste
- 5 Potatoes≈ 5,38 zł per kg 200 g
- 6 Dillpack 50 g ≈ 3,52 zł 5 g
- 7 Sunflower oil 8 ml
- 8 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the rabbit1, pat dry, and cut into pieces about 4–5 cm.
Fry the rabbit1 to a golden brown on a dry skillet over medium heat, until a crust forms and the juices are sealed.
Add the onion2 and fry until translucent, stirring.
Pour sour3 cream over the rabbit1, add 200 ml of water, add the bay leaf and salt to taste.
Cover with a lid, reduce heat to low and simmer for 60 minutes, until the meat is tender and falls off the bone.
If necessary, add a little more water, stir and continue to simmer until you reach the desired sauce consistency.
Remove the bay leaf, serve the rabbit1 with boiled potatoes5 and sprinkle with dill6; let the dish rest for 5 minutes.
Tips
- Why it works
- Fry the rabbit until golden to seal the juices inside. This prevents dry meat during long braising.
- Substitutions
- Use Greek yogurt (80g) for sour cream, but add 1 tsp lemon juice to match acidity. Skip bay leaf if unavailable.
- Common mistakes
- Overcooking turns the meat stringy; check tenderness by piercing with a fork. It should slide in easily.
- Storing and reheating
- Keeps 3 days in the fridge; reheat in a covered pot over low heat for 10 minutes. Freeze for 2 months.
- Serve with
- Pair with buttered rye bread and a simple cucumber salad for a hearty midweek lunch.
In short
- In the planner this dish is cooked for two days: reheat on day two.
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