Roast Rabbit with Sour Cream
Roast Rabbit With Sour Cream is an moderately easy dinner. Made with 1 rabbit, dressed, 1/2 c. red wine, 1/2 c. vinegar, 1 onion, sliced and salt, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Cut rabbit into serving size pieces.
Combine wine, vinegar, onion and spices; bring to a boil and remove from heat.
Salt the rabbit meat liberally and allow to stand for 15 minutes.
Rinse, salt lightly and pour the cooled liquid over the meat.
Store in the refrigerator for 3 days.
Mix the marinade with an equal volume of beef broth and pour into a roaster.
Bake, covered at 325Β° until tender.
When half done, pour some of the sour cream over the rabbit and continue doing this at intervals until it is gone.
π· Perfect Pairings
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