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Rabbit in White Sauce Recipe
Here is such a rabbit turned out. Stewed in white sauce. Soft turned out, juicy, tender. I can't say anything-it was delicious!
Cook Time 120 minutes
Servings
Ingredients
Cook Time 120 minutes
Servings
Ingredients
Instructions
  1. Well, actually-here it is, the rabbit. Small, because very young. They didn't ask for his passport, but the source of the food was reliable and there was no reason to disbelieve him.
    Well, actually-here it is, the rabbit. Small, because very young. They didn't ask for his passport, but the source of the food was reliable and there was no reason to disbelieve him.
  2. We prepared it, partially taking into account the principles of Ilya Lazerson. And what I agree with, after the rabbit has been eaten, is that "colic is a chicken with fur." Well, there are no taste differences. Since the principles of Laserson were only partially taken into account, it was decided to marinate the carcass parts. Three or four cloves of garlic, a teaspoon with a top of salt, a quarter of a spoonful of crushed peppers, three or four tablespoons of grape seed oil. And mix it all well.
    We prepared it, partially taking into account the principles of Ilya Lazerson. And what I agree with, after the rabbit has been eaten, is that "colic is a chicken with fur." Well, there are no taste differences.
Since the principles of Laserson were only partially taken into account, it was decided to marinate the carcass parts.
Three or four cloves of garlic, a teaspoon with a top of salt, a quarter of a spoonful of crushed peppers, three or four tablespoons of grape seed oil. And mix it all well.
  3. The rabbit carcass I cut up almost like a bird. The difference is anatomical, in General, and there is no. Unless-the carcass is longer, and there is more meat along the spine. And then with the prepared mixture, RUB all the pieces well and put them in the refrigerator. We had a night stand.
    The rabbit carcass I cut up almost like a bird. The difference is anatomical, in General, and there is no. Unless-the carcass is longer, and there is more meat along the spine.
And then with the prepared mixture, RUB all the pieces well and put them in the refrigerator. We had a night stand.
  4. In the morning, pour not so much vegetable oil into the pan. We used the same thing - from grape seeds. Roll the rabbit in flour and put it in the pan. Fry, then.
    In the morning, pour not so much vegetable oil into the pan. We used the same thing - from grape seeds. Roll the rabbit in flour and put it in the pan. Fry, then.
  5. When one side is slightly browned, turn over and add the butter already creamy. And then brown the other side. As soon as the parts of the rabbit carcass are ready, transfer everything to a suitable pan.
    When one side is slightly browned, turn over and add the butter already creamy. And then brown the other side.
As soon as the parts of the rabbit carcass are ready, transfer everything to a suitable pan.
  6. Sauce. Grams of sour cream mixed with a tablespoon of mustard. I took the Dijon one, but I'd rather have one with seeds.
    Sauce. Grams of sour cream mixed with a tablespoon of mustard. I took the Dijon one, but I'd rather have one with seeds.
  7. Onion chop, or cut - it is not essential and in the same oil, which will remain after the rabbit, fry. Up to the pre-opacity state. And all this, from the pan to send to the rabbit in the pan. Mustard-sour cream sauce in the same place. Don't forget the Bay leaf. Not prevent.
    Onion chop, or cut - it is not essential and in the same oil, which will remain after the rabbit, fry. Up to the pre-opacity state. And all this, from the pan to send to the rabbit in the pan.
Mustard-sour cream sauce in the same place. Don't forget the Bay leaf. Not prevent.
  8. Pour water so that the rabbit is "level" with it and put the pan on a high heat. It's a good idea to add a spoonful of ground coriander.
    Pour water so that the rabbit is "level" with it and put the pan on a high heat.
It's a good idea to add a spoonful of ground coriander.
  9. As soon as it starts to boil, add water. About three fingers above the "level of the rabbit." But here, of course, you need to focus on what kind of meat. It may well be, if the rabbit is older, that you will need more water. You don't need to mix anything. Well, as they say, stew until ready.
    As soon as it starts to boil, add water. About three fingers above the "level of the rabbit." But here, of course, you need to focus on what kind of meat. It may well be, if the rabbit is older, that you will need more water.
You don't need to mix anything.
Well, as they say, stew until ready.
  10. It turns out like this. Lay out. Pour the sauce lightly over the top. The rest of the sauce is very good garnish to flavor. But this is a matter of taste.
    It turns out like this. Lay out. Pour the sauce lightly over the top. The rest of the sauce is very good garnish to flavor. But this is a matter of taste.

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