Rabbit in Cream Sauce
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251Delicate rabbit meat in creamy vegetable sauce served with dumpling.
recipe,photo-recipe,rabbit meat,sour cream (fat 14-18%),Rabbit
Rabbit
Categories
Rabbit ›
Ingredients
Ingredients
| all-purpose flour / plain flour | 1.5 | oz | 45 | grams | |
| bay leaf | 3 | pcs | 3 | pieces | |
| carrots | 7 | oz | 200 | grams | |
| onion | 3.5 | oz | 100 | grams | |
| parsley | 5.25 | oz | 150 | grams | |
| rabbit meat | 0 | lb | 1 | ||
| salt | 1 | tsp | 1 | teaspoon | |
| salt | - | ||||
| semi skimmed milk 1,5% | 6.75 | tbsp | 100 | milliliters | |
| sour cream (fat 14-18%) | 14 | oz | 400 | grams | |
| vinegar | 5 | tbsp | 5 | tablespoon | |
| water | 1.05 | quart | 1 | litre |
Recipe
1. Preparation of marinade
onion 3.5 oz (100 g) • carrots 7 oz (200 g) • parsley 5.25 oz (150 g) • water 1.05 quart (1000 ml) • vinegar 5 tbsp • salt 1 tsp • bay leaf 3 pcs
Clean the vegetables, chop and put in a pot, pour in water, vinegar, add salt and bay leaf. Bring vegetables to the boil, set aside and allow the brine - marinade to cool.
3.
... and cut into small portions.
4. Marinating of the meat
Put prepared rabbit meat into marinade and let it rest in refrigerator at least 12 hours.
5. Cooking
Cook rabbit in brine until it becomes soft (60-80 minutes). Then take the meat and bay leaf out of the pot ...
6. Preparation of the sauce
... and mix vegetables with a hand blender until smooth.
7.
sour cream (fat 14-18%) 14 oz (400 g) • semi skimmed milk 1,5% 6.75 tbsp (100 ml) • all-purpose flour / plain flour 1.5 oz (45 g)
Mix flour in sour cream with milk.
8.
Bring sauce to the boil, pour in roux and again bring to the boil while stirring frequently. Season with salt to your taste.
9.
Put rabbit meat back into hot sauce to make it warm, and we can serve.
Bon appetit!
