Rabbit with Cream
A whole rabbit slow-cooked with potatoes, root vegetables, bacon, mushrooms and cream, with two method variants (oven-finish or crock pot on low).
Ingredients
| 1 (1.6 кг) | whole rabbit |
| 1.6 кг | potatoes |
| 1 | celery stalk |
| 1 | onion |
| 5 | garlic cloves |
| 1 | carrot |
| няколко стръка | fresh oregano |
| 100 мл | wine |
| 350 мл | water |
| 1 с.л. | Maggi bouillon |
| 1/2 кофичка (200 гр) | sour cream |
| 200 мл | liquid/whipping cream |
| — | bacon |
| 2 с.л. | mustard |
| половин тарелка | fresh shiitake mushrooms |
| 1/4 чаша | lemon juice and zest |
| — | capers |
| — | bay leaf |
Instructions
Sauté the onion, garlic, carrots, celery, mushrooms and bacon (the mushrooms and bacon separately, the rest together).
Method 1: In a large yellow roasting pan (or in the slow cooker) put everything sautéed, together with the cut potatoes, pour over the sauce (everything above), add the fresh oregano, arrange the rabbit brushed with olive oil and sprinkled with Creole salt. Cover with foil (or close the lid) and roast in a fan oven preheated to 150°C for 3 hours; remove the foil and let it form a crust (cook on High for 4 hours).
Method 2: Sauté the rabbit and the onion, put everything except the capers in the crock pot and set on Low for 5–5:30 hours (depends on the potatoes). Around the 3rd hour add the capers.
Sauce/liquid: combine 100 ml wine, 350 ml water, 1 Tbsp Maggi bouillon, 1/2 tub (200 g) sour cream and 1 pack (200 ml) liquid/whipping cream.
Optional add-ins: 2 Tbsp mustard and half a plate of fresh shiitake; OR 1/4 cup lemon juice and its zest (this may curdle the cream), capers and a bay leaf.