Rabbit in Sour Cream

Flora S.


  • 1 3- lb rabbit deboned and cut into 10-12 pieces
  • 1 medium onion chopped
  • 2 cups sour cream
  • ½ cup dry white wine
  • 2 tbsp brandy
  • 3 tbsp butter
  • 1 large bay leaf
  • pinch of nutmeg
  • salt
  • ground black pepper


  • Season the rabbit pieces with salt and pepper and fry in butter until a brownish-red crust forms (the meat does not have to be cooked through at this point).
  • Remove from the pan and place on the bottom of a Dutch oven or a heavy casserole.
  • Return the pan to the heat and saute the onions (adding more butter, if necessary), until they are tender and slightly golden, about 10 minutes.
  • Drain the onions on paper towels and add to the rabbit.
  • Whisk together sour cream, wine, and brandy.
  • Pour over the rabbit and onions.
  • Bring to a simmer and season with salt, pepper, and nutmeg.
  • Add the bay leaf, cover, and simmer over low heat for 45 minutes.
  • Serve with pan-fried potatoes.

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