Rabbit in White Sauce Recipe
Here is such a rabbit turned out. Stewed in white sauce. It turned out soft, juicy, tender. I can’t say anything – it was amazing!
Servings
6
Cook Time
120minutes
Servings
6
Cook Time
120minutes
Ingredients
Instructions
  1. Well, actually – here it is, a rabbit. Small, because very young. They didn’t ask for his passport, but the food source was reliable, and there was no reason not to believe him.
  2. We have prepared it, partially taking into account the principles of Ilya Lazerson. And what I agree with after the rabbit is eaten is that “colic is a chicken with fur.” Well, there are no taste differences. Since Lazerson’s principles were only partially taken into account, it was decided to pickle parts of the carcass. Three or four cloves of garlic, a teaspoon topped with salt, a quarter of a spoonful of crushed pepper, three or four tablespoons of grape seed oil. And mix it all well.
  3. I butchered the rabbit carcass almost like a bird. In general, there is no anatomical difference. Unless – the carcass is longer, and there is more meat along the spine. And then rub all the pieces well with the prepared mixture and put them in the refrigerator. We had sex at night.
  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 on a baking sheet. Then fry it.
  5. When one side is slightly browned, turn over and add the butter that has already become creamy. And then brown on the other side. As soon as the parts of the rabbit carcass are ready, put everything in a suitable form.
  6. Sauce. Mix a gram of sour cream with a tablespoon of mustard. I took Dijon, but I would prefer it with seeds.
  7. Chop or chop the onion – it does not matter and fry in the same oil that will remain after the rabbit. Up to the state of pre-opacity. And send all this from the frying pan to the rabbit on a baking sheet. Mustard-sour cream sauce in the same place. Do not forget to put the bay leaf. Wouldn’t hurt.
  8. Pour water so that the rabbit is “level” with it, and put the pan on high heat. It would be nice to add a spoonful of ground coriander.
  9. As soon as it starts to boil, add water. About three fingers above the “rabbit level”. But here, of course, you need to focus on what kind of meat it is. It is quite possible that if the rabbit grows up, you will need more water. You don’t need to mix anything. Well, as they say, we stew until ready.
  10. It turns out like this. Put it out. Lightly pour the sauce over the top. The remaining sauce is very well suited for a side dish to taste. But it’s a matter of taste.
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