Rabbit Baked in Clay With Wild Mushrooms and Sour Cream (Pecheny Recipe

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Rabbit Baked in Clay With Wild Mushrooms and Sour Cream (Pecheny
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Ingredients
16
Count
Nutrition
452
Calories
Total time
4
Minutes
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Ingredients:

Directions:

  1. Soak the dried mushrooms in 1/2 cup water for 1 hour. Drain, pat dry with paper towels, chop fine, and set aside. Reserve the soaking liquid for another use.
  2. In a large skillet, fry the bacon over medium heat for about 5 minutes. When it has rendered its fat, remove the bacon with a slotted spoon and set aside to drain on paper towels.
  3. Add the rabbit, a few pieces at a time, to the bacon drippings and brown on all sides over medium heat. Transfer the browned pieces as they are done to a large unglazed earthenware casserole with a lid.
  4. Wipe out the skillet and melt 4 Tablespoons of the butter in it over medium heat. Add the onions, parsnip, and dried mushrooms, and sauté, stirring occasionally, until the vegetables are softened and lightly colored, about 10 minutes.
  5. Meanwhile, preheat the oven to 350 degrees F.
  6. Combine the ingredients for the bouquet garni in a cheesecloth bag and add the bouquet garni and the stock to the skillet. Bring to a boil, and boil for 1 to 2 minutes.
  7. Add the sautéed vegetables and stock, the reserved bacon, and salt and pepper to the casserole with the rabbit. Bake uncovered, for 45 minutes.
  8. Wipe the fresh mushrooms clean with a damp paper towel. Separate the stems from the caps, if the mushrooms are large, and slice both not too thin.
  9. Wipe out the skillet again and melt the remaining 2 Tablespoons butter in it over medium heat. Add the mushrooms and sauté until they throw off and reabsorb their liquid, about 12 minutes.
  10. Check the rabbit and, if it’s tender, remove the pieces to a heated platter with a slotted spoon. Do not turn off the oven.
  11. Remove the bouquet garni from the sauce and discard. Press the sauce through a sieve or pass through a food mill. Transfer to a saucepan and heat over medium low heat for 2 minutes. Combine the heavy cream and the sour cream in a small bowl. Whisk a little of the sauce into the cream mixture, then whisk the cream mixture into the sauce in the pan. Whisk in the vermouth and cook for 5 minutes more, without allowing it to boil.
  12. Return the rabbit to the casserole and stir in the sautéed mushrooms and the sauce. Bake, uncovered, for 7 minutes more.
  13. Serve the rabbit directly from the casserole, sprinkled with a little parsley.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 452.38 Kcal (1894 kJ)
Calories from fat 227.88 Kcal
% Daily Value*
Total Fat 25.32g 39%
Cholesterol 176.67mg 59%
Sodium 327.3mg 14%
Potassium 1013.91mg 22%
Total Carbs 11.02g 4%
Sugars 4.59g 18%
Dietary Fiber 1.54g 6%
Protein 41.25g 83%
Vitamin C 6mg 10%
Vitamin A 0.1mg 5%
Iron 5.4mg 30%
Calcium 49.6mg 5%
Amount Per 100 g
Calories 113.5 Kcal (475 kJ)
Calories from fat 57.18 Kcal
% Daily Value*
Total Fat 6.35g 39%
Cholesterol 44.33mg 59%
Sodium 82.12mg 14%
Potassium 254.4mg 22%
Total Carbs 2.77g 4%
Sugars 1.15g 18%
Dietary Fiber 0.39g 6%
Protein 10.35g 83%
Vitamin C 1.5mg 10%
Iron 1.4mg 30%
Calcium 12.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.8
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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