Author Notes
This recipe was a part of our traditional New Year's Eve menu for many years. It's awesome hot and cold. Protein source has a secondary importance here, you can substitute turkey or chicken for rabbit. Get some nice crusty bread ready for sauce dipping, else I can't guarantee your fingers' safety :) —Eat Already!
Ingredients
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1
young rabbit, cut into serving portions, or 2-3 lbs of boneless chicken or turkey thigh
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2 tablespoons
all-purpose unbleached flour
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salt and freshly ground black pepper
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3 tablespoons
butter for browning the meat
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1 cup
chicken stock or white wine, divided in half
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1 cup
sour cream
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4
cloves garlic, minced
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1
very large bunch of fresh dill weed, finely chopped
Directions
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Cut up the meat, season liberally with salt and pepper, set aside for about 10 minutes.
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Sprinkle flour over the meat pieces and turn to coat all over.
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Melt butter in a large skillet or Dutch oven over medium/high heat, until lightly brown and bubbly.
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Drop the meat pieces into the butter and brown on all sides until golden and no raw sides are showing anywhere.
Add 1/2 cup of wine or stock and scrape the bottom of the skillet with a spatula to deglaze. Stir well.
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When the wine is almost out, add the remaining wine or stock, sour cream, garlic, and all but a handful of chopped dill. Stir very well until smooth and creamy.
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Reduce heat to simmer. Taste for salt and adjust if necessary.
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Cover snugly and simmer for about 15-20 minutes, until meat is tender.
Add remaining dill, stir once and serve.
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