Composition / ingredients
Cooking method
1. Soaking. I always soak the rabbit in cold water, thanks to this the meat becomes soft and juicy. It is better to do it at night. Two, three times it is necessary to change the water. You can soak the whole carcass, or you can immediately cut it into portions. I have a small rabbit, so I soaked it whole. The old rabbit especially needs soaking.
2. About an hour before cooking - wash the rabbit, cut into portions, prepare the marinade - add salt, ground black pepper, bay leaf, nutmeg, garlic, oregano, basil, 50 ml of vegetable oil to the meat. Mix it up. I advise you not to neglect this point - thanks to the marinade, the meat is soaked with an amazing flavor of seasonings, it becomes softer and more tender.
3. While the rabbit is marinating, finely chop the onion and grate the carrot on a coarse grater, fry with the addition of a small amount of vegetable oil.
4. Also boil the mushrooms, almost to full readiness.
5. Then prepare the sauce - to do this, mix sour cream, cream, if it turns out thick - add a little water.
6. Grate the cheese.
7. Lightly fry the rabbit on all sides in a frying pan until golden brown. Then fill in the baking dish . The first layer is onions with carrots, then mushrooms and rabbit on top, pour the sauce and sprinkle grated cheese on top.
8. Cover the top with foil and put it in the oven at 200 degrees, bake until ready (it took me about an hour, since the rabbit is young, if you get an old one, it may take a little more time), remove the foil 15 minutes before the end and leave until the meat browns. Serve hot. Bon appetit!
The rabbit cooked according to this recipe was very much liked by me and my family, I was especially pleased that my three-year-old son, who does not eat meat at all, ate it, so I will definitely take note of this recipe!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Sour cream with 30 % fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Rabbit meat (sliced) - 188 kcal/100g
- Fried rabbit - 241 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50 % fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Oregano dry - 306 kcal/100g
- Nutmeg - 556 kcal/100g
