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Rabbit with vegetables and sour cream

Rabbit with vegetables and sour cream

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No, initially I wanted a rabbit gulyas or paprika, in the end I got a hybrid: D, very, very good. Read the recipe, take your heart in your teeth, grit your teeth and especially your eyes, prepare the recipe, thinking it's chicken or turkey, then enjoy;) Surely you will reconsider your idea of ​​rabbit dishes;) and enjoy your meal!

  • Rabbit 1 whole piece (without head: D), approx. 1200 g,
  • Leek 1 rod,
  • Kapia peppers 1 piece,
  • Carrots baby approx. 200 g,
  • Leurdă 1 link,
  • Green parsley 1 link,
  • Sea salt with rosemary,
  • basil and thyme 1 tbsp,
  • Red, white and black pepper approx. ½ teaspoon,
  • Sweet pepper paprika 2 tbsp,
  • Bay leaves 2 pieces,
  • Cooking cream approx. 200 ml,
  • Cornstarch 3 tbsp,
  • Tomato paste 2-3 tablespoons.

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION Rabbit with vegetables and sour cream:

The rabbit is washed, then portioned. I admit that he also used the new help from the Dragon family, the Crock-Pot named Alin;), but you can use the oven provided;) Peel the vegetables, then chop them. Put the rabbit pieces in a heat-resistant dish, add the sliced ​​leeks, the sliced ​​kapia pepper, the leurda and the finely chopped parsley, season with salt, pepper, paprika, bay leaves, fill with water and leave to cook, approx. 60 minutes on low heat in the oven at HIGH at Croc-kPot. The starch is dissolved, ie mixed, with the tomato paste and the liquid cream, until a homogeneous liquid is obtained, then it is added over the rabbit meat, leaving it to cook for approx. 15 minutes in the oven and 30 minutes at CrockPot;) This main dish is served as such or ideally with pasteeee;) This is how I always "soaked" it at home, as a child;) Tasty, tasty and cholesterol-free: D ;)

Easter with sour cream and leavened dough

Traditional Easter recipe with sour cream. How to make Easter with sour cream for the Easter meal. Easter recipe with leavened dough and sour cream filling.

  • It took:
  • 250 ml milk
  • 500 g flour
  • 100 g of sugar
  • 2 yolks
  • 100 g melted butter
  • 1 vanilla bean (seeds)
  • 10 g dry yeast
  • peel of a lemon
  • a pinch of salt
  • Filling:
  • 150 g sour cream
  • 100 g of sugar
  • 150 g cream cheese
  • 3 separate eggs
  • 50 g flour
  • peel of a lemon
  • 1 vanilla bean (seeds)

For the beginning, the mayo is made.

In a bowl, put a few tablespoons of warm milk along with yeast and a tablespoon of flour.

Stir a little and set aside for 10 minutes or until the yeast activates.

Separately, in a large bowl, put the flour, the rest of the warm milk, the two yolks and the sugar.

Add the mixture of activated yeast, melted and cooled butter, lemon peel, vanilla bean seeds and salt.

Mix everything until you get a homogeneous dough.

Leave the dough in a bowl greased with a little oil, in a warm place, to leaven.

When the dough has doubled in volume, divide it into two equal parts.

Take a piece of dough and flatten it in a tray with a diameter of about 23 cm and the base lined with baking paper.

Take the other piece of dough and cut it in half again.

From each piece prepare two long cords.

Knit the two strings, then cut them in half.

Meanwhile, prepare the filling.

Add the cream cheese. Also, you can only use sour cream.

Put the yolks, flour, lemon peel and vanilla bean seeds.

Mix well to obtain a homogeneous mixture, then set aside.

In a bowl, whisk the egg whites, then add the sugar little by little until you get a strong meringue.

Mix the egg whites with the cream prepared earlier.

Place the filling over the dough in the pan.

Place the dough strings in the shape of a cross on top.

You can also place the dough strings around the shape before putting the mixture with the cream.

Grease the dough with beaten egg and put the dough in the preheated oven at 160 & deg C for about 40 & ndash 50 minutes.

Give the note for the Easter recipe with sour cream and leavened dough

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