Rabbit in fermented baked milk

Category: Meat dishes
Rabbit in ryazhenka

Ingredients

rabbit ~ 1.5 kg.
fermented baked milk 500 ml
large onion 2 pcs.
Bay leaf 2 pcs.
vegetable oil 1-2 tbsp. l.
salt pepper taste

Cooking method

  • Rabbit in ryazhenka Rabbit in ryazhenka Cut the rabbit into pieces, wash and soak for a couple of hours in water, periodically change the water so that the meat is not so red with blood.
  • Rabbit in ryazhenka Then dry the meat with a paper towel.
  • Rabbit in ryazhenka Sprinkle with salt, pepper and your favorite spices, I add sweet paprika and herbs of Provence.
  • Rabbit in ryazhenka Rabbit in ryazhenka Place pieces of rabbit in a preheated pan with vegetable oil. Do not take a lot of oil, since the rabbit will let the juice out during frying and will fry in it. Fry until the meat is slightly golden white, do not fry, but only watch that the meat changes color on both sides.
  • Transfer the fried meat to a saucepan or roasting pan.
  • Lightly fry the onion in a pan where the meat was fried.
  • Rabbit in ryazhenka Put the fried onions in a saucepan on the rabbit pieces.
  • Rabbit in ryazhenka Pour everything with fermented baked milk, you can add 1 / 2-1 tbsp. water or broth, add a little salt and put a couple of bay leaves.
  • Rabbit in ryazhenka Bring everything to a boil, reduce heat, cover and simmer over low heat, about an hour and a half.
  • Serve with our favorite side dish, we like rice.
  • Rabbit in ryazhenka

Note

If vegetable oil is used to a minimum, then the dish can be considered dietary.

Olga M.
Tatiana, thanks for the recipe! I did a similar one in a slow cooker and with cream. A great idea with fermented baked milk!
Tatyana1103
Olga M., it is definitely delicious with cream, but now try with fermented baked milk, so to speak, an easier option, but also very tasty.
Olga M.
Tatyana, I will definitely try it as soon as the rabbit turns up :) And yet, yes, rice is the best side dish for a rabbit!
Rituslya
Tanya, a very interesting recipe. I cook this rabbit only in sour cream, and here is fermented baked milk!
Tanya, thanks! I will definitely try. The taste will be very curious.
Tatyana1103
Rituslya, Ritochka, I also cook a rabbit in sour cream, but this is a little different, this dish has no sourness, it is more tender and the percentage of fat in fermented baked milk is much less than even the lowest-fat sour cream. So try it, I have a lot of rabbit recipes, but for some reason I cook mainly for this.

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