Rabbit in cream
Serves 6 persons
One whole rabbit, 150 g of butter, 1 liter of sour cream (18% of fat), one teaspoon of flour, 3 anchovy filets, lemon juice, salt.
Rinse the rabbit meat, remove the membranes, cut into pieces. Sprinkle with salt and brown on two tablespoons of butter and place into oven pan. Put into hot oven (200oC) and roast during about 40 minutes. During the cooking pour with melted butter, dash with water and lemon juice. At the end of cooking add into the pas chopped anchovy filets. Combine sour cream with flour and pour on the rabbit and continue to cook for 10 minutes. Put the roasted rabbit on a plate, sieve the sauce, heat and serve in a separate sauceboat.
„RABBIT POLISH STYLE”
Whole rabbit carcass