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

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

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Ingredients

Method

Part of