Rabbit Stew with Mushrooms and Sour Cream

Ingredients:

• One young rabbit (3-4lb, can be more), divided in portion pieces
• About 1lb of mushrooms
• 1 big onion
• 10oz of original sour cream
• Bunch of green dill
• Ground black pepper to taste
• Salt to taste
• Oil

How to prepare, step-by-step:

1. Prepare ingredients: rinse rabbit meat in cold water, pat it dry with paper towels; clean mushrooms and onion; rinse dill:

   

2. Warm up skillet with a bit of oil over moderate heat and start frying rabbit pieces in it from one side (if rabbit has a bit of fat on it, you can use that fat instead of or in addition to oil, just fry it for a minute or two before meat to grease the skillet):

   

3. Once colored from one side, flip each piece to another one:

   

4. Continue until all pieces of meat are evenly colored from all sides; move ready meat to a cast iron pot once ready:

   

5. Once all meat is in the pot, season it with salt and ground black pepper to taste:

   

6. Slice onion into half circles and add them to the same skillet where you were frying meat, reduce heat and fry onions until golden brown, stir from time to time:

   

   

7. While onions are frying clean and chop mushrooms, and add them to the skilled once onions are ready:

   

8. Continue cooking onions with mushrooms together until all liquid produced by mushrooms evaporates, don’t forget to stir:

   

9. Then mix sour cream in:

   

10. Season with salt and ground black pepper to taste:

    

11. And add chopped green dill:

    

12. Mix:

    

13. And pour sauce over the rabbit meat in the pot:

    

14. Cover pot with a lid, bring pot content to slow simmer and cook until rabbit gets as soft as you wish it to be (I would say about 35-45 mins):

    

15. Then serve with you choice of a side dish (in my case – mashed potatoes):