Rabbit Braised in Sour Cream and Horseradish Sauce

By • March 29, 2011 • 7 Comments



Author Notes: When I so the theme of this week contest, to my mined came a picture of my mom in the kitchen crying while gridding horseradish. She always prepared every thing from scratch.
This recipe can be also used for braising poultry.
Kukla

Serves 3-6

  • • 1 Rabbit (4 Pounds, cut in 6 portions)
  • • 2 medium shallots (diced)
  • • 4 cloves garlic (minced)
  • • 3 tablespoons olive oil
  • • Salt, fresh ground black pepper
  • • 1 tablespoon all purpose flour
  • • 1 tablespoon whitevine or champagne vinegar
  • • 2 cups chicken stock
  • • 1 ½ cups sour cream
  • • 2 tablespoons fresh Horseradish (grinded)
  • • 2 teaspoons fresh thyme.
  1. Heat a large nonstick skillet over medium heat. Preheat oven to 325 degrees F.
  2. 1. Clean, wash and cut the Rabbit first along the spine then in 6 portions (3 from each side).2. Dry each portion with paper towel.3. Salt and pepper both sides. 4. Add 3 tablespoons olive oil to the skillet. 5. Brown the rabbit parts evenly on both sides.6. Transfer to a Dutch oven or heavy pot.7. In the same skillet, on medium flame sauté shallots and horseradish, then in about 10 minutes add garlic and cook another minute8. Stir in the vinegar. 9. Mix in flour and cook constantly stirring.10. When the flour is completely absorbed add slowly hot chicken stock.11. With a wooden spoon scrape all the brown bits from the bottom of the skillet.12. Cook until thickened, add sour cream, thyme and bring to a simmer, Taste to adjust the seasonings.13. Pour the sauce over the rabbit, cover the pot, and transfer to oven.14. Cook for one hour or as long as needed for the meat to be very soft.
  3. Serve over rice or buttered noodles. It is also very tasty over sour cream mashed potatoes or roasted vegetables. Garnish with chopped herbs and green peas (quickly sautéed in a little butter and lemon juice).
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Tags: Easy, savory

Comments (7) Questions (0)

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over 3 years ago Rmadievsky

This sounds great! Can't wait to try it

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over 3 years ago Kukla

Greenstuff! Thank you for the comment.
Rhubarb is very sour; I don’t think it is going to work in savory.
Try my recipe "Anise Rhubarb Compote". Make the syrup with just 1 tablespoon of honey.
You can also convert this recipe to Chutney by sautéing some diced shallots in butter, and then adding rhubarb, honey, orange zest and orange sections.
Tank’s again. Enjoy!

Chris_in_oslo

over 3 years ago Greenstuff

Chris is a trusted source on General Cooking

Thanks, I have a lot of rhubarb experience, and it can really work in savory dishes, but it can also be tricky. It has occurred to me to make it a compote or chutney on the side. I'll check out your suggestion. Thanks again.

Chris_in_oslo

over 3 years ago Greenstuff

Chris is a trusted source on General Cooking

A quick update--rabbit and rhubarb are REALLY good together. Who would've thought it1

Chris_in_oslo

over 3 years ago Greenstuff

Chris is a trusted source on General Cooking

Just came home with a rabbit and was casting about for something new... I also came home with some beautiful rhubarb, which I was hoping to incorporate into something savory instead of sweet. I'm thinking it might complement horseradish pretty well; what do you think? (I leave the ribs on too.)

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Yum - I love rabbit, this may be this year's Easter Dinner! Do you cut the ribs off or leave them on?

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over 3 years ago Kukla

Thak You.
I leave the ribs on. The meat on the ribs is succulent .
Bon Appetite!