Zutaten für Rabbit Baked In Clay With Wild Mushrooms And Sour Cream Pecheny
- Dried Wild Mushrooms
- 4 slices bacon
- Rabbits
- Unsalted Butter
- 1 medium onion, chopped
- 1 medium parsnip, chopped
- Chicken Stock
- Fresh parsley, for garnish
- Bay Leaves
- Black Peppercorns
- Salt & Freshly Ground Black Pepper
- Wild Mushroom
- 1/2 cup heavy cream
- 1/4 cup sour cream
- Dry Vermouth
- Fresh Parsley
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rabbit Baked In Clay With Wild Mushrooms And Sour Cream Pecheny? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Rabbit Baked In Clay With Wild Mushrooms And Sour Cream Pecheny
- Soak 1 cup dried wild mushrooms in 1 cup boiling water for 1 hour. Drain, reserving the soaking liquid. Pat mushrooms dry and chop finely.
- Fry 4 slices bacon in a large skillet over medium heat for 5 minutes, until crispy. Remove bacon, reserving 2 tablespoons of bacon fat. Set bacon aside, chopped.
- Add 1.5 lbs rabbit pieces to the skillet and brown on all sides. Transfer to a large unglazed earthenware casserole.
- Melt 4 tablespoons butter in the same skillet. Add 1 medium onion (chopped), 1 medium parsnip (chopped), and the chopped dried mushrooms. Sauté for 10 minutes until softened.
- Preheat oven to 350°F (175°C).
- In a cheesecloth bag, combine 2 sprigs thyme, 1 bay leaf, and 1 sprig rosemary (bouquet garni). Add bouquet garni and 1 cup chicken stock to the skillet.
- Bring to a boil, then simmer for 2 minutes. Add the sautéed vegetables, reserved bacon, salt, and pepper to the casserole with the rabbit.
- Bake uncovered for 45 minutes.
- Clean 8 oz fresh wild mushrooms with a damp cloth. Separate stems from caps if large, and slice both thinly.
- Melt remaining 2 tablespoons butter in the skillet. Sauté fresh mushrooms for 12 minutes, until they release and reabsorb their liquid.
- Check the rabbit; if tender, remove to a heated platter with a slotted spoon. Do not turn off oven.
- Remove the bouquet garni from the casserole sauce and discard.
- Strain the sauce through a sieve or food mill into a saucepan. Heat over medium-low heat for 2 minutes.
- In a small bowl, combine 1/2 cup heavy cream and 1/4 cup sour cream. Whisk a little of the sauce into the cream mixture, then whisk the cream mixture into the sauce.
- Whisk in 1 tablespoon dry vermouth. Cook for 5 minutes without boiling.
- Return the rabbit to the casserole. Stir in the sautéed fresh mushrooms and the cream sauce.
- Bake uncovered for 7 minutes more.
- Serve directly from the casserole, sprinkled with fresh parsley.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
18g
Fat
111g
Carbs
3g
