Rabbit in cream sauce – a recipe for dinner.

In my opinion, the rabbit is dry. They say you can even fry it, but I never dared. But I stew it in different ways, however, my favorite way is in white wine. White wine is the noblest fruit acid I know. And it also elegantly drowns out all kinds of not very pleasant smells, for example, the smell of a rabbit. The smell of the rabbit drowns out, and the aroma of porcini mushrooms shades it, and it turns out excellent.

A dry rabbit begged me for cream. Cream sauce based on white wine is a classic. I had pasta as a side dish. And I also grated a light vegetable salad based on zucchini. While I was cooking, I almost went crazy from the aromas.

rabbit legs – 4 pcs.;
chicken broth – 200 ml;
porcini mushrooms – 150 g;
onion – 2 pc.;
white dry wine – 150 ml (you can take any, but good);
cream 20% — 250 ml;
butter – 20 g;
flour – 30 g;
lemon – 1/2 pc., remove the peel;
thyme – 4 branches;
ground nutmeg – 1/2 teaspoon;
vegetable oil – to taste;
parsley – 3 sprigs;
pasta – 4 portions;
salt, pepper – to taste.

Cooking a rabbit.

Finely chop the onion. You can add more if you like onions. I like. But my husband won’t take a dish with onions in his mouth, so I’m doomed to dice.

Melted the butter and fried the rabbit in it on each side (over high heat) until crispy. Sealed. I fry at the same time in the cauldron, where I will put it out, and in the pan to save time.

I poured the oil from the pan into the cauldron and now fry the onion and thyme for 5 minutes on medium heat, and then the mushrooms for another 15 minutes.

I pour flour into the mushrooms and mix.

I throw butter, mix.

Fry for another 5 minutes.

Fry for 7-10 minutes.

Cream, lemon peel, nutmeg, thyme. I’m trying Salt pepper.

I add a rabbit. And cook under the lid for another 1 hour.

I cut a fresh salad (cabbage, carrots and zucchini in ribbons, radishes, parsley, sauce – based on lemon and butter, sharp, marinated a little).

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