Stewed rabbit with mushrooms in dairy sauce
Stewed rabbit with mushrooms in dairy sauce
Thanks to this method of cooking, rabbit meat acquires a wonderful, delicate and rich taste. On a garnish to it or him fine potato draniki can perfectly approach or suit.
You will need
- - 550 grams of rabbit meat;
- - 25 grams of pork bacon;
- - 205 g of onions;
- - 950 ml of milk;
- - 325 g of champignons;
- - 55 ml of vegetable oil;
- - black pepper and salt;
- - 65 g of flour.
Instructions
1
Meat of a rabbit wash, remove from it the topslit, and then properly salt and pepper. In a frying pan with a well-heated vegetable oil fry until a ruddy crust is formed on all sides.
2
Pork bacon cut into small pieces andseparately fry in a frying pan with vegetable oil. Then, peel the onion, finely chop and add to the frying pan to the pork bacon, fry for about 12 minutes.
3
In a special form for the oven (preferably ceramic), shift the fried onions, bacon and rabbit meat. Then add salt, mix and add the milk.
4
Close the dishes with a lid, heat the oven and cook the meat at a temperature of approximately 190 for 2 hours 35 minutes.
5
Wash the mushrooms, dry with a paper napkin and cut into small strips. And then transfer them to a frying pan with preheated oil and fry over a small fire for 25 minutes.
6
After that, add flour, lightly fry ittogether with the mushrooms and then remove the frying pan from the fire. Pour gently, constantly stirring the milk and again put the frying pan on the fire. When the milk boils, turn off the fire.
7
Finished mushroom sauce add to the rabbit meat that is standing in the oven, 25 minutes before it's ready, and continue to put it out all together.