Rabbit Baked in Sour Cream

Taste acid-belt meat, aroma of baked / stewed meat

Cooking Method: cut + marinate + bake / stew + stir

Basic household appliances: stove / oven, fridge

Basic kitchen utensils: dish, marinade container, baking sheet or saucepan, knife + cutting board

Main products: rabbit, sour cream, horseradish, garlic

Cooking time: 10 hours – pickling, 30 minutes. cooking

Level of difficulty: average

Type of dish: main course

Ingredients

Rabbit - 1 carcass

Salt, pepper – to taste

Garlic – 1 pc.

Sour cream – 100 g

For marinade ( optional ):

Lemon Juice – ½ pcs. ( bake with sour cream )

Pomegranate juice – 50-100 ml ( bake without sour cream )

For sauce:

Sour cream – 100 g

Garlic – 1 pc.

Horseradish – 50 g

For serving:

Tomatoes – 3 pcs.

Garlic – 1 pc.

Green parsley or dill – 50 g

- cut the carcass of the rabbit into portions

- salt and pepper

- stuffed with peeled garlic cloves

- pour lemon or pomegranate juice

- put in this marinade in the refrigerator for 10-12 hours

- pre heat the stove (oven) to 180-200 degrees

- put the marinated rabbit pieces on a baking sheet / in a saucepan

- pour sour cream if marinated with lemon juice / without sour cream - if there was pomegranate juice

- bake in the oven / simmer in a saucepan until cooked - an average of 30 minutes

- prepare a sauce of sour cream, finely chopped/mashed garlic, salt and pepper

Serving recommendations: serve hot on a platter or portioned plates, offer sour cream and garlic sauce or horseradish with sour cream.