Poland · Rabbit
Braised Rabbit in Creamy Vegetable Sauce
The sauce is nothing but the vegetables it cooked with, blended smooth — carrot, parsley root, onion and mushrooms, which is a quiet way of getting all of it onto a child's plate without an argument.
- Prep
- 20 min, plus overnight marinating
- Cook
- 1 h 30 min
- Serves
- 4
- Level
- Easy
Method
- Mix the marinade, rub it well into the rabbit and leave it overnight, or at least 3 hours.
- Take the meat out an hour before cooking so it comes to room temperature.
- Brown the rabbit in a pot on each side.
- Add the vegetables and about 250 ml of water — the meat should be half covered.
- Cook for an hour over medium-low heat, turning the meat now and then. Add the butter after the first 30 minutes.
- Lift the meat out and blend the vegetables until smooth.
- Stir in the sour cream and season to taste — half a teaspoon of salt did it here.
- Return the rabbit to the pot and cook together for another 15 to 20 minutes.
Serve with bulgur, rice or potatoes. We had it with bulgur this time.
Watch it made
The full method, step by step, on the channel.