Composition / ingredients
Cooking method
1. Wash the rabbit and cut it into portions. Pour vegetable oil into the bowl of the slow cooker and heat it on the "FRYING" or "BAKING" mode.
2. Put the rabbit pieces in the heated oil and fry until golden brown. Fry alternately on each side with the lid open.
3. Add salt, pepper, and bay leaf to the toasted rabbit. Fill it with water (I preheat it - then the meat cooks faster). Simmer on the "QUENCHING" mode for 2 hours (with the lid closed). Make sure that the water does not boil out.
4. Cut onion and parsley root into cubes, grate carrots on a coarse grater. Fry them in a frying pan in butter and add sour cream. Don't forget to add salt.
5. After 2 hours, pour the sour cream sauce over the rabbit and cook on the BAKING mode for 30-35 minutes.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Sour cream of 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
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Parsley root - 49 kcal/100g
