Hello, dear readers of my blog and viewers of the YouTube channel.
Simple and sophisticated classic french recipe cooking rabbit. Your soul will receive satisfaction and pleasure because the rabbit is in creamy mustard sauce is the perfect complement for a cold winter evening.
This stewed rabbit in a creamy mustard sauce is quite simple, relying on the mild flavor of the rabbit with Dijon mustard. However, the sophisticated duo of cream and dry white wine adds depth and complexity.
As with many similar dishes, there are endless possibilities in execution. You can play around with herbs and spices to explore new options.
Mustard has amazing property make even the most soft tough meat. Even when you accidentally get your hands on meat that is not of the highest quality, spread mustard on it and put it in the refrigerator to marinate overnight. And then cook. You will get very soft and juicy meat.
This is a “lyrical” digression. To our wonderful, gentle rabbit this does not apply.)))
Rabbit meat is considered dietary and healthy. Although rabbit meat is not fatty, we will add juiciness and softness to it with mustard and cream, and flavor with wine and herbs.
Ingredients for cooking rabbit in creamy mustard sauce
- 1.5 kg rabbit
- 4 tablespoons Dijon mustard
- 1 glass dry white wine
- 3 shallots, chopped
- 1 clove garlic, finely chopped
- 2 tablespoons heavy cream
- 1 tablespoon grainy mustard
- Butter and vegetable oil
- 1 coffee spoon dried thyme
Cooking rabbit in creamy mustard sauce
1. Heat 2 tablespoons butter and 2 tablespoons vegetable oil over medium heat in a large skillet with a lid. A mixture of oils always works well. Thanks to vegetable oil, butter does not burn. But butter adds creamy taste future dish.
2. Cut the rabbit into pieces, wash and dry with a paper towel. Coat each piece of rabbit on all sides with Dijon mustard using a brush or small spoon.
3. Fry the rabbit pieces in a frying pan over medium heat. Do this in batches if necessary. Once all parts of the rabbit are golden brown, remove from heat and set aside on a platter.
4. Then add shallots, garlic, a glass of white wine, thyme, salt and pepper to the same pan. Raise the heat until the mixture comes to a simmer and stir to combine with any juices left at the bottom of the pan after browning the rabbit.
5. Add the rabbit pieces and reduce the heating temperature. Cover the rabbit with a lid and simmer over low heat for 45 minutes. When the rabbit meat is ready, place it on a plate.
6. Then add a tablespoon of grainy mustard and two tablespoons of heavy cream to the pan where the rabbit was stewing. Mix mustard, cream with other ingredients until smooth, delicate sauce. Pour the sauce over the rabbit pieces. Make sure all rabbit pieces are well coated with sauce.
Rabbit is served in creamy mustard sauce immediately with white rice, boiled or stewed potatoes, or tagliatelle.
Dietary rabbit meat is a champion in the content of healthy substances.
It easy to digest, so rabbit meat can also be used in baby food for the baby's first acquaintance with new food.
Traditionally, rabbit is cooked in sour cream. An acidic environment is ideal for this specific meat., since it makes it softer, it acts as a marinade.
Rabbit stewed in sour cream - a wonderful classic combination of ingredients. Properly prepared, such an amazing dish will decorate not only everyday life, but also festive table. It is no coincidence that you can find it on restaurant menus. Shade delicate taste dietary meat vegetables will help: onions, garlic, carrots. Ideal seasoning for rabbit stewed in sour cream can become pepper, coriander, Bay leaf, thyme, lemon, cloves, Italian herbs - oregano and basil.
Rabbit stewed in sour cream - general cooking principles
Young rabbit meat tastes best. It is advisable to buy a whole carcass: this way you can make sure that the family is dining on a rabbit, and not a cat, for example. It is not difficult to distinguish an unpeeled rabbit's foot from a cat's: different claws, different fur.
Preparing rabbit meat for cooking involves several stages: cutting, soaking, marinating.
Cut up the carcass quite simple. With help sharp knife you need to separate the paws, shoulder blades, and chop the spine with a kitchen hatchet. Then the meat follows pour in cold water for three hours, changing the water every hour.
Final stage - pickling. White wine is especially good for marinade, vinegar(diluted with water). Cream, sour cream, whey, olive oil with spices and herbs will give good results. But you need to be extremely careful with vinegar, as incorrect proportions will ruin the meat and make it tough.
A whole carcass is marinated for three hours; a cut carcass is enough to spend an hour and a half in the marinade. If the rabbit is marinated with the addition of cognac, there is no need to soak the meat.
When preparing rabbit stewed in sour cream heat treatment It will take one and a half to two hours. The simplest recipe: fry the pieces of meat on both sides, put in the duck pot along with the onions, add a glass of water, stew an hour and a half. Ten minutes before the end of stewing, pour in salted sour cream, slightly diluted with water, and heat without allowing it to boil.
Rabbit stewed in sour cream with vegetables and curry
Curry will add a special taste to rabbit stewed in sour cream. Carrots will give the dish a sweetish taste and tenderness, garlic and curry will give a spicy aroma. The meat is stewed in broth and turns out very soft.
Ingredients:
A rabbit carcass weighing a kilogram and a half;
Large onion;
Two medium carrots;
Three cloves of garlic;
Red and black pepper, a mixture of peppers;
Two teaspoons of curry powder;
400 grams of sour cream;
One bay leaf;
Butter or vegetable oil (50 grams or four tablespoons, respectively);
One and a half cups of broth or hot water;
Three tablespoons of olive oil.
Cooking method:
Chop the garlic.
Prepare the marinade from olive oil, garlic, pepper and salt.
Grate the prepared meat and leave to marinate for half an hour to an hour.
Cut the carrots into rings.
Cut the onion into half rings.
On creamy or vegetable oil fry the meat until a delicious crust forms on both sides.
Add onions and carrots to the meat, fry until the vegetables are soft, stirring constantly.
Pour in broth (or water) and bring to a boil over high heat.
As soon as the liquid boils, cover the meat with a lid, reduce the heat to low and simmer for about an hour.
The meat should be separated from the bone.
After an hour, sprinkle the rabbit meat with curry, add sour cream, and stir.
Heat the meat in sour cream, without allowing it to boil, for five to seven minutes.
Rabbit stewed in sour cream with potatoes
Great way feed the family - prepare a complete lunch or dinner from rabbit meat. Rabbit stewed in sour cream with potatoes is very tasty. A minimum of ingredients will be required.
Ingredients:
Medium rabbit carcass;
Four to five potatoes;
A glass of fat sour cream;
Large onion;
Oil for frying pan;
A bag of Italian herbs.
Cooking method:
Rub the rabbit with salt and herbs.
Chop the onion as desired.
Heat oil and fry onions in it.
Place the fried onions in a roasting pan or other frying pan.
In the first frying pan, add a little oil, fry the pieces of meat on both sides.
Cut the potatoes into slices or cubes, as you like.
Place the rabbit meat on the fried onion, then the potatoes.
Add salt, season with spices, add sour cream, adding a quarter glass of water.
The potatoes must be completely submerged in water, otherwise they will not cook. The meat may not be completely covered in liquid.
Simmer the meat under a tightly covered lid for half an hour to an hour (depending on the age of the animal).
If desired, during stewing you can add fried fresh or dried mushrooms.
Rabbit stewed in sour cream and wine in a slow cooker
A multicooker allows you to not worry about the quality of cooking meat. Rabbit stewed in sour cream in this way is guaranteed to turn out tender and juicy. A hint of wine will add a fair amount of piquancy to the dish.. If you don't want wine, replace it plain water. There is a lot of broth. you can serve it in separate bowls with crispy bread.
Ingredients:
Rabbit carcass;
Half a kilo of sour cream;
Partial glass of white wine;
Bay leaf;
Large onion;
Pepper, salt, spices.
Cooking method:
Rub the prepared pieces of rabbit meat with salt and pepper.
Chop the onion.
Place meat, onions, spices, and sour cream in a multicooker bowl.
Mix everything, add bay leaf, pour in wine (or water).
Cook the rabbit on the stew mode for two hours.
Rabbit stewed in sour cream with dried apricots in a pot
Rabbit meat in pots is something absolutely amazing. Dried apricots will add sourness, aroma, and a sweetish tint to the dish. A very good combination. Preparing for stewing will take just a few minutes.
Ingredients:
Seven hundred grams of rabbit fillet;
Four hundred grams of dried apricots;
Four hundred grams of sour cream;
Olive or sunflower oil;
Salt pepper.
Cooking method:
Season the meat with salt, sprinkle with pepper, and fry in vegetable oil.
Each piece should be fried until golden brown on both sides.
Pre-soak the dried apricots to swell, then cut into halves or leave whole.
Preheat the oven to 230 degrees.
Place the meat and dried apricots in pots.
Pour a spoonful of water into each pot.
Pour sour cream over the meat.
Simmer by reducing the oven temperature to 200 degrees for about half an hour.
The meat is ready when it cuts easily.
Serve the rabbit stewed in sour cream in portioned pots together with boiled potatoes and greens.
Rabbit stewed in sour cream with rice
Rabbit stewed in sour cream goes well not only with potatoes, but also with rice. Regular steamed or special basmati - it doesn’t matter. The dish will turn out tasty, beautiful, appetizing.
Ingredients:
One kilogram rabbit carcass;
Large onion;
Large carrot;
Three hundred grams of sour cream;
Four to five tablespoons of olive oil;
Pink pepper to taste (five to ten peas);
Four hundred grams of basmati rice;
Two teaspoons of dried marjoram.
Cooking method:
Grate the carrots very coarsely or cut into strips.
Chop the onion very finely.
Fry the cut meat in hot oil on both sides.
Transfer the rabbit meat to a thick-walled saucepan or cauldron.
In the same frying pan, fry the onion.
Salt the meat.
Place onions and peppers on top.
Then add the carrots.
Pour in sour cream.
Season with marjoram.
Pour in a glass of water or prepared broth.
Simmer over low heat for an hour to an hour and a half until the rabbit meat is soft.
While the meat is stewing, boil the basmati.
Serve in portions, placing a mound of rice next to the pieces of stewed rabbit meat.
Rabbit stewed in sour cream with French mustard and carrots
For lovers exquisite taste you will like the rabbit stewed in sour cream and grains French mustard. Garlic, carrots and pepper will add additional shades to the dish. It is very convenient to prepare the dish in a slow cooker. If you don’t have such a device, it will do any thick-walled pan or cauldron.
Ingredients:
Eight hundred grams of rabbit meat;
Two carrots;
Two cloves of garlic;
A glass of fat sour cream;
Three medium onions;
Two teaspoons of French mustard beans;
Pepper, salt;
Three tablespoons of olive oil.
Cooking method:
Pour oil into the multicooker bowl and turn on the frying mode.
Fry the pieces of meat with whole slices garlic
Salt and pepper the meat.
Coarsely grate or cut the carrots into slices.
Chop the onion into rings.
Place vegetables on meat.
Pour in half a glass of water, add salt and simmer for an hour with the lid closed.
Mix sour cream and mustard.
Spoon the sauce into the meat.
Cook the rabbit in the stew mode for another half hour.
Rabbit stewed in sour cream with vegetables
Fabulous, holiday option rabbit stewed in sour cream with an abundance of vegetables can turn into a favorite family recipe. Tomatoes, shallots, zucchini, Bell pepper will make rabbit meat especially tender and light.
Ingredients:
Eight hundred grams of rabbit meat;
Two tomatoes;
Two sweet ones bell peppers;
Five potatoes;
Six shallots;
One zucchini;
Half a kilo of sour cream;
Forty grams of butter;
A pinch of herbs Italian cuisine(basil, oregano);
A pinch of cumin;
Salt pepper.
Cooking method:
Throw cumin onto the dry (no oil) bottom of the saucepan and heat over the fire until aroma appears. One minute is enough for the spice bouquet to open.
Cut the onions into feathers (“garlic”).
Melt the butter in a cooled saucepan.
Fry the onion, stirring, for three to four minutes.
Add the meat and fry for another seven to eight minutes.
Season Italian herbs, mix.
Cut zucchini and potatoes into small cubes.
Core the pepper and cut into strips.
Cut the tomatoes into slices.
Place vegetables into meat.
Add salt and pepper to taste, stir.
Pour sour cream and a third of a glass of water into a saucepan.
Simmer over low heat under a tightly covered lid for an hour.
When serving the rabbit stewed in sour cream, garnish the meat with fresh chopped herbs.
Rabbit stewed in sour cream - tricks and useful tips
Light pink meat tastes best. This is a sign of a young animal.
The weight of the rabbit also indicates its age. A young individual weighs one and a half kilograms. If the carcass is heavier than two kilos, the animal is old.
The meat of an adult male should be soaked. The meat of rabbits and young females does not have a specific odor and does not require soaking.
To make dietary rabbit meat juicier and fattier, you can stuff it with lard.
09/28/2017 | Prepared: 1307 | Grade: 5.0
Rabbit stew cream sauce with mustard goes well with any side dish.
Ingredients:
- rabbit (carcass or legs) - 1 kg,
- Dijon mustard - 4-5 tbsp. spoons,
- oil (olive) - 2 tbsp. spoons,
- chicken broth - 200 ml,
- white dry wine- 200 ml,
- cream (20-30%) - 200 ml,
- egg yolk - 1 piece,
- rosemary - 1 branch,
- butter - 20 g,
- parsley and dill - 1 tbsp. spoon,
- salt,
- ground black pepper or a mixture of 5
Cooking recipe:
Wash the rabbit, dry it and cut it into pieces (I only used rabbit legs). Place Dijon mustard, salt, pepper in a cup, add oil (olive) - stir everything. Wipe the rabbit with the mustard mixture and marinate for 1 hour.
Place the rabbit in a thick-walled saucepan or deep saucepan and add a sprig of rosemary. Add broth and dry wine to the rabbit. Bring the water to a boil, add a little salt and cover the pan with a lid (or foil).
Place the pan with the rabbit in the oven, preheated to 200°C for 50-60 minutes. Place the finished rabbit pieces into a small, clean saucepan, cover with a lid and place in a hot place. Let's prepare mustard cream sauce.
Strain the broth in which the rabbit was cooked through a sieve and pour into a clean saucepan or stewpan. Boil the sauce over high heat to about half the original volume and add cream. Warm the sauce over low heat for 5-10 minutes. Season with salt and pepper to taste. Add a piece of butter inside (drain) and stir until the butter melts.
Then remove the saucepan with the sauce from the flame, add the yolk and stir very quickly so that the yolk does not curdle. Add chopped greens in small pieces and stir again. Let's serve the rabbit with boiled pasta or other side dish with mustard-cream sauce.
This dish belongs to French cuisine , there are various variations of it. Some prefer to bake the rabbit, others stew it, like me. For cooking rabbit in mustard sauce we will need grainy mustard, shallots and any of creamy products. I use heavy cream, but you can use sour cream instead.
The rabbit is very gentle and unique taste. If you compare the taste with other products, it will be closest chicken breast, but you still can’t confuse them. If for some reason you don’t eat rabbit meat, you can cook this dish with chicken. However, the rabbit will still be better.
Rabbits are most often sold whole carcasses, so in the future I plan to write an article on how to properly butcher a rabbit.
Ingredients:
- 1 rabbit, cut into pieces
- 4 tablespoons butter
- 2 large shallots (or 1 onion)
- 1/2 glass white wine
- 1/2 cup water
- 1/2 cup grain mustard
- 1/2 cup heavy cream
- 4 tablespoons parsley (finely chopped)
- 1 teaspoon dried thyme
Cooking method
Step 1: Salt the rabbit and leave for 30-60 minutes at room temperature.
Step 2: In a large skillet with a lid, melt the butter over medium heat. Fry the rabbit in it, just make sure that the rabbit pieces do not touch. Try to do this quickly as the oil may start to burn. Once the rabbit is nicely browned, set it aside on a plate. In a frying pan, fry the shallots until golden brown - this will take about 3 minutes.
Step 3: Pour white wine into the pan and set the heat to high. If necessary, remove any browned bits from the bottom of the pan with a wooden spatula. Add water, mustard and thyme, then bring the sauce to a boil. Add salt if necessary.
Step 4: Return the rabbit pieces to the pan and pour the sauce over them. Reduce heat to low, cover and simmer for 45 minutes. In order for the meat to easily separate from the bones, you may need to simmer a little longer - but no more than one hour.
Step 5: When the meat is ready, carefully transfer it to a plate. Set the heat to high and wait until the sauce has reduced by half. After this, put out the fire and add cream (sour cream) and parsley. Mix the sauce well, put the rabbit back and pour the sauce on top.
