This is a rabbit according to the recipe of Veronica Belotserkovskaya, who almost always has win-win, tasty and fairly simple recipes. Only I made it with three edits to my liking. Fatty homemade cream instead of sour cream, twice as much carrot and more rosemary. It turned out very tender meat and a very valuable sauce. Garnish - polenta with cream and parmesan (or you can make mashed potatoes, for example, with blue cheese). Everything that you do not master at the first dinner can be cleaned (separate the meat from the bone and pour the sauce) and use as a quick preparation for pasta.
The most common and delicious options for cooking rabbit, I believe, are in cream, with tomatoes or in wine. In cream — the most delicate and very warm winter. With tomatoes — in the French manner. But if you doubt which meat (was it frozen? or an old rabbit?) — soak it for an hour or two in white dry wine.
- 1 bottle of white dry wine (optional)
- 1 rabbit (1.7-2 kg)
- 2 white sweet bulbs
- 2 small carrots
- 2 cloves of garlic
- 200 ml of fatty homemade cream
- olive oil
- salt
- pepper
- 6-7 sprigs of rosemary
If you buy a rabbit on the market, on the spot you can ask it to be processed into portions, this will greatly facilitate the work with the rabbit at home. Fry the processed rabbit in a heated pan with a thick bottom (or ceramic) in olive oil. To a light ruddy crust.
Cut the onion, add to the rabbit, fry for 5-6 minutes. We rub carrots on a large grater and also send to the rabbit. Pour cream, salt, pepper, add crushed garlic cloves, rosemary (directly with twigs or you can separate the leaves from the stems). Add hot water to 2/3 of the rabbit, cover with a lid and cook for 1 hour.
After 30 minutes, open the lid, check if you need to add a little water, try on salt. Close and let the rabbit stew for the remaining 30 minutes.
At this time, you can prepare a side dish. I chose polenta, in which the remaining homemade cream was added, and mixed a handful of grated Parmesan in there.
If you buy a rabbit on the market, on the spot you can ask it to be processed into portions, this will greatly facilitate the work with the rabbit at home. Fry the processed rabbit in a heated pan with a thick bottom (or ceramic) in olive oil. To a light ruddy crust.
Cut the onion, add to the rabbit, fry for 5-6 minutes. We rub carrots on a large grater and also send to the rabbit. Pour cream, salt, pepper, add crushed garlic cloves, rosemary (directly with twigs or you can separate the leaves from the stems). Add hot water to 2/3 of the rabbit, cover with a lid and cook for 1 hour.
After 30 minutes, open the lid, check if you need to add a little water, try on salt. Close and let the rabbit stew for the remaining 30 minutes.
At this time, you can prepare a side dish. I chose polenta, in which the remaining homemade cream was added, and mixed a handful of grated Parmesan in there.
