Incredibly delicious rabbit stew dish for a gala dinner. Guests will appreciate the most tender meat with an original sour cream sauce and a spicy note of prunes.
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You will need
- • Rabbit meat - 2-2.5 kg;
- • Garlic - 4 cloves;
- • Prunes - 0.5 tbsp;
- • Sour cream (15-20%) - 500 ml;
- • Sunflower oil - for frying;
- • Large carrots;
- • Onion - 2 heads;
- • Salt, spices - French herbs, rosemary.
Instruction manual
1
Chop and wash the rabbit meat. Chopped peeled garlic with a knife. Prepare the rabbit marinade, mixing sour cream with garlic and spices, add salt. Grease the meat with cooked marinade. In order for the rabbit meat to be well marinated, it is necessary to put it in the refrigerator for 3 hours, mix periodically.
2
Cut prunes into large pieces, pour boiling water over boiling water for 10-15 minutes, drain the water.
Cut the peeled onions into rings, grate the carrots on a coarse grater.
3
In a cauldron, pass prepared vegetables in vegetable oil, add prunes, put everything on a plate. In the same oil, fry the pieces of the pickled rabbit.
4
Mix the fried meat with sour cream, add vegetables with prunes, salt and pepper. Simmer in a cauldron with a closed lid for an hour over low heat, stirring occasionally.
5
Serve vegetable stew, boiled rice or potatoes for garnish, but rabbit is best combined with fresh vegetables.