📝 About This Recipe
This classic Russian 'Krolik v Smetane' is the epitome of rustic elegance, featuring tender rabbit meat simmered in a rich, tangy sour cream sauce. Historically a centerpiece of noble dacha feasts, the acidity of the smetana (sour cream) acts as a natural tenderizer, transforming the lean rabbit into a melt-in-your-mouth delicacy. Infused with the earthy aroma of wild mushrooms and fresh dill, this dish offers a comforting, soul-warming experience that defines the heart of Russian home cooking.
🥗 Ingredients
The Rabbit & Marinade
- 3 lbs Whole Rabbit (cleaned and jointed into 6-8 pieces)
- 2 tablespoons White Wine Vinegar (for the soaking water to remove gaminess)
- 1 teaspoon Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Braise Base
- 1/2 cup All-purpose Flour (for dredging)
- 3 tablespoons Unsalted Butter (high quality)
- 2 tablespoons Sunflower Oil (or any neutral oil)
- 2 large Yellow Onions (thinly sliced into half-moons)
- 2 medium Carrots (peeled and cut into matchsticks)
- 8 ounces Cremini Mushrooms (sliced)
- 3 cloves Garlic (minced)
Smetana Sauce & Aromatics
- 1.5 cups Full-fat Sour Cream (at room temperature to prevent curdling)
- 1 cup Chicken or Vegetable Stock (warm)
- 2 pieces Bay Leaves (dried)
- 1/2 bunch Fresh Dill (finely chopped)
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Place the rabbit pieces in a large bowl covered with cold water and 2 tablespoons of vinegar. Let soak for 30 minutes; this helps tenderize the meat and ensures a clean, mild flavor.
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2
Remove the rabbit from the water, pat thoroughly dry with paper towels, and season generously with salt and pepper.
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3
Dredge each piece of rabbit in flour, shaking off any excess. This creates a crust that will help thicken the sauce later.
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4
In a heavy-bottomed Dutch oven or deep skillet, heat the sunflower oil and 1 tablespoon of butter over medium-high heat.
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5
Sear the rabbit pieces in batches until golden brown on all sides (about 4-5 minutes per side). Remove the meat and set aside on a plate.
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6
Lower the heat to medium and add the remaining 2 tablespoons of butter. Add the onions and carrots, sautéing for 6-8 minutes until the onions are translucent and slightly caramelized.
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7
Stir in the mushrooms and cook until they have released their moisture and turned golden, about 5 minutes.
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8
Add the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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9
Return the rabbit pieces and any accumulated juices to the pot. Pour in the warm stock and add the bay leaves.
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10
Bring to a gentle simmer, cover tightly, and reduce heat to low. Braise for 45-50 minutes, or until the meat is tender and easily pierces with a fork.
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11
In a small bowl, whisk together the room-temperature sour cream with a few tablespoons of the hot cooking liquid. This 'tempers' the cream so it doesn't break when added to the pot.
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12
Pour the tempered sour cream into the Dutch oven. Stir gently to incorporate, then simmer uncovered for another 10 minutes to allow the sauce to thicken into a velvety consistency.
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13
Stir in the fresh dill and parsley. Taste and adjust seasoning with more salt or pepper if needed. Remove the bay leaves before serving.
💡 Chef's Tips
Always use full-fat sour cream; low-fat versions are prone to splitting and won't provide the necessary richness. If the sauce is too thin after adding the sour cream, simmer uncovered for a few extra minutes to reduce. For an even deeper flavor, substitute half of the chicken stock with a dry white wine like Sauvignon Blanc. Make sure the sour cream is at room temperature before tempering; a cold shock is the most common cause of a grainy sauce. Rabbit is very lean, so do not skip the initial searing step as it locks in the juices.
🍽️ Serving Suggestions
Serve over a bed of buttery mashed potatoes or traditional Russian buckwheat (kasha) to soak up the sauce. Pair with a side of pickled cucumbers (ogurtsy) or a crisp cabbage slaw to cut through the richness. Accompany with a thick slice of toasted dark rye bread for a truly authentic experience. A chilled glass of dry white wine or a small shot of premium vodka makes for a classic beverage pairing.