Usuba
Braised Rabbit in Ginger Sauce
Rabbit meat is marinated in a ginger-soy mixture, then pan-fried and braised with sour cream. The dish turns out tender, aromatic, with a slight heat and piquancy. Goes well with any side dish.
- Prep
- 60 min
- Cooking
- 60 min
- Total
- 120 min
- Standard serving
- 536.3 g
Ingredients
Total 10
Instructions
- 1
Step 1
Prepare the marinade: mix grated ginger, soy sauce, minced garlic, add vegetable oil and salt. Mix thoroughly.
- 2
Step 2
Wash the rabbit carcass, cut into portions. Place in marinade for 1 hour.
- 3
Step 3
Do not pour out the marinade — it will be needed for stewing.
- 4
Step 4
Fry the rabbit pieces in a pan with vegetable oil on both sides until golden brown.
- 5
Step 5
Transfer the browned meat to a heavy-bottomed pot with a lid. Add the marinade and simmer over low heat for about 40 minutes.
- 6
Step 6
10 minutes before the end of cooking, add sour cream, minced garlic, season with mint and parsley. Stir and bring to readiness.
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