Rabbit In Creamy Sauce
From crainny 16 years ago
- 30 minutes to make
- Serves 12
Back home, we used to have this dish every year for New Year. It's especially good when it's chilled in the fridge. Cold or hot, you'll love it: it's simple and delicious
Ingredients
- 1 rabbit shopping list
- 1/2 cup all-purpose flour shopping list
- 1 tsp ground black pepper shopping list
- 1/2 tbsp salt shopping list
- 1 lbs sour cream shopping list
- 8-10 cloves of garlic shopping list
- 1 small bunch fresh dill shopping list
- cooking oil shopping list
How to make it
- Cut the rabbit into serving size pieces, practically the same way as you would cut up a chicken (no wings, of course, but you get the idea) See Photo
- Mix flour, pepper and salt together
- Heat the oil in a heavy skillet
- Dip rabbit pieces one by one into the flour mix and fry on all sides until pleasantly brown and juices run clear See Photo
- Toss all the rabbit pieces in soup pot
- Cover with boiling hot water and cook over slow heat for about 15-20 minutes See Photo
- Add in sour cream and minced garlic, cover and cook for another 5-10 minutes
- Remove from heat, add in chopped dill weed and stir well.
- Let cool or serve warm over mashed potatoes or noodles See Photo
Chopped rabbit pieces, about 2 inches across
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Searing the rabbit in flour mixture in a skillet
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Seared pieces in a soup pot, just barely covered with boiled water
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Serving rabbit in creamy garlic and dill sauce with buckwheat kasha and steamed vegetables
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The Rating
Reviewed by 1 people-
Love rabit and never had it this way,will fix my next one this way. Bookmarking, thanks for sharing...Bob
robertg
in loved it
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" It was excellent "