Rabbit Braised in Sour Cream and Horseradish Sauce

By • March 29, 2011 7 Comments

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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.

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).

More Great Recipes: Game & Offal|Entrees

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