Braised Rabbit in Sour Cream

Name: Braised Rabbit in Sour Cream (Кролик, тушёный в сметане)
Yield: 4 to 6 Servings
Cuisine: Russia
Ingredients: Splash of sherry; 1 medium onion, chopped; 1 medium carrot, scraped and chopped; 1 tablespoon butter; 1 tablespoon flour; 1 cup rich chicken stock; 3 tablespoons red wine vinegar; 1 cup sour cream; 2 tablespoons flour; 1 3-pound rabbit, cut into serving pieces; Salt, freshly ground black pepper to taste; ¼ cup (all-purpose) flour; 3 tablespoons butter; Salt, freshly ground black pepper to taste; ¾ teaspoon marjoram; 1 tablespoon vegetable oil

Кролик, тушёный в сметане

Preparation info

4 to 6
Servings

Difficulty
Medium

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

An exciting dish, wild yet elegant.

Ingredients

1 3-pound rabbit, cut into serving pieces
¼ cup (all-purpose) flour
Salt, freshly ground black pepper to taste

Europe
Russia
Main course
Eastern Europe

Method

Dredge the rabbit pieces in the flour, which has been seasoned with salt and pepper, coating them well. Brown the rabbit in a large frying pan in the 3 tablespoons of butter and the vegetable oil. When the pieces are browned, season them with the marjoram, then transfer to a Dutch oven and keep warm