Creamy Rabbit Stew
Our Creamy Rabbit Stew, despite being prepared using rabbit meat, can be easily adapted for other meats such as chicken or turkey. The end result is a delectably rich and tasty sauce, paired with optional potatoes for added heartiness.
The dish can traditionally be prepared in a cauldron, but for modern cooks, a multicooker serves as a fantastic alternative. Regardless of your chosen device or its brand, you'll find this dish comes out perfectly every time.
Clean and wash the rabbit meat thoroughly before portioning it to your liking.
Heat the oil in a thick-bottomed cauldron or pan, then add the meat. Brown it thoroughly, stirring periodically.
Once the meat has browned, add the coarsely chopped onion. Mix it in and allow to cook for about 5 minutes, stirring one or two times more.
Next, add your salt, pepper, and bay leaf.
Add enough water to fully cover the meat. Bring it to a boil on high heat, then reduce to low heat and let the meat simmer. This can take from 1 to 3 hours, depending on the age of the rabbit meat.
Optionally, add diced potatoes half an hour before the meat finishes cooking.
After the meat and potatoes have cooked, it's time to prepare the sour cream sauce. Combine the sour cream and flour in a bowl and mix.
Slowly add 2 tablespoons of broth from the pan into the cream mixture, stirring quickly.
Pour this sauce into the pan with the meat, mix well and simmer for about 5 minutes.
Taste and add more salt if needed. If desired, sprinkle in some chopped parsley.
After removing from heat, allow the dish to rest for an additional 10 minutes.
Serve your Creamy Rabbit Stew with your favorite salad. This dish pairs excellently with pickles and polenta.
Bon Appétit!
