Rabbit in Sour Cream Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 3 kg rabbit
- 4 cups sour cream
- 100 g fat for fryin
- 50 g chicken seasonin
- 50 g Mai seasonin mix No. 1
- possibly salt and pepper
- 50 g lard (cracklin lard)
- 2 pack Philadelphia double cream setting for cream sauce
- possibly paprika powder
- possibly Maggi
Print Recipe
Pin Recipe Instructions
- First, cut up the rabbit. Then rinse the individual parts well under cold water and then rub them carefully with the spice mixture or with salt, pepper, paprika.
- In the meantime, preheat the oven to 200 degrees and lightly grease a roaster with enough space for the individual parts of the rabbit with the lard. When the temperature is reached, put the roaster in the oven and wait until the lard has turned liquid.
- Then put the rabbit pieces in the roaster. Keep adding fat to the rabbit while it is frying to prevent it from drying out. The cooking time depends on the thickness of the rabbit and the desired browning. When the desired crispness is achieved, remove the rabbit pieces from the roaster.
- About the sauce: I leave all the fat in the roasting pan, which I now put on the stove and heat the fat. Then I add the sour cream and thicken it with the cream sauce to the desired consistency. You can then take some Maggi to taste, but the sour taste of the sauce should be retained.
- I recommend dumplings and red cabbage as a side dish. We got really great at Christmas.
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