How to cook braised rabbit with mushrooms in a creamy sauce in a pan at home? Step by step recipe with photo, calorie content and video recipe.
Recipes are often found unexpectedly at the right moment. I want to share the secret of cooking tender rabbit meat at home. In my opinion, the rabbit is a little dry, therefore it is considered a dietary product. If cooked correctly, then lean and dietary meat will be very tasty. Many chefs stew it in white wine, because it is considered the noblest fruit acid. But I like the recipe for stewed rabbit with mushrooms in a creamy sauce better. Healthy meat turns out to be not only tasty, but also very soft, tender and juicy. Be sure to try this recipe. It will delight the cook with its simplicity of preparation, and eaters with its wonderful taste.
The proposed recipe is a great option for those who are losing weight, because low-calorie rabbit meat. The dish is suitable for people who look after their figure and health. Moreover, rabbit meat is also nutritious. The best side dish for this dish will be mashed potatoes, boiled rice or buckwheat. It can also be supplemented with bulgur, couscous or stewed vegetables.
- Caloric content per 100 g - 89 kcal.
- Servings - 4
- Cooking time - 1 hour 45 minutes
Ingredients:
- Rabbit - 0.5 pcs.
- Champignons - 200 g
- Cream 10% - 100 ml
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
- A mixture of Italian herbs - 1 tsp
- Ground black pepper - pinch or to taste
Step by step cooking rabbit with mushrooms in a creamy sauce in a pan:
1. Wash the rabbit and cut into portions. To do this, remove the entrails from the carcass and cut off the fat. Cut off the back. Do not use an ax for cutting to keep the bones intact. Cut the carcass into pieces with scissors or a knife at the joint.
Some housewives pre-soak the rabbit in cold water (regular or mineral) with salt or lemon juice, milk or whey. Then the meat will become softer, juicier, and most importantly soaking will neutralize the specific smell of rabbit meat. I didn’t do it, because I have a young rabbit and it does not have a very pronounced smell, but I treat it normally. But especially the old animal needs soaking. If you have one, it's best to apply this tip and soak your crawl for 6-8 hours. During this time, it is necessary to change the water 2-3 times. You can soak the whole carcass or chopped portions.
2. Place a pan with a thick bottom on the stove and heat it well. Pour in vegetable oil and heat. I replaced the vegetable oil with the fat that was on the rabbit carcass. It must be melted and the leftovers removed from the pan.
3. Send the rabbit slices to the preheated skillet.
4. Over medium heat, lightly fry it on all sides until golden brown. Pre-frying it will preserve the juiciness of the meat.
5. I use frozen mushrooms, so I defrosted them a little. Wash fresh mushrooms and dry with a paper towel. Cut large fruits in half, and leave small ones intact.
Instead of champignons, oyster mushrooms and other varieties of mushrooms to taste are suitable for the recipe.
6. Send the prepared mushrooms to the bunny pan.
They can also be fried separately in a little butter for about 5-10 minutes. Then the dish will be more tender, but keep in mind that it will be more high-calorie.
7. Continue frying food, stirring occasionally. Season with salt, pepper and Italian herbs. You can also add any other herbs and spices to taste. For example, sage, thyme, rosemary, a few crushed garlic cloves, nutmeg, oregano, and basil are good options. I advise you not to neglect the addition of spices, thanks to them the meat will be saturated with an amazing aroma.
8. Add the cream to the skillet. You can replace them with fatty sour cream. If it's thick, add a little water.
If you wish, you can stew the rabbit right away with potatoes, then you will not need to prepare a separate side dish. To do this, cut a few pieces of potatoes into large slices and send them to the pan.
9. Stir everything and bring to a boil over high heat.
10. Cover the pan with a lid, simmer and simmer the rabbit with mushrooms in a creamy sauce for 1 hour (if the rabbit is young). For an old animal, it will take a little more time, about 1.5 hours. Top up the pan with water as needed. Also, instead of stewing on the stove, this dish can be covered with foil on top and simmer in the oven at 200 degrees for about an hour. At the end of cooking or before serving, you can sprinkle the grated cheese on the dish.
