Potatoes with sour cream in a baking sleeve. Potatoes with sour cream and garlic in the oven. Rabbit stew with potatoes in the oven

I would like to present to your attention an extremely simple, but very tasty option for cooking potatoes. Very little time is spent on active cooking, all the ingredients are available, and in the end we get a delicious dish. The potatoes are tender and aromatic, I hope you will like them.

Above I have presented a photo of the finished dish. Next I will tell you his recipe in detail.

Potatoes must be peeled and washed.

Then I cut the potatoes into medium-sized mugs, a little thinner than one centimeter.

Next, I salt the chopped potatoes, pepper them, add turmeric, dry dill, and mix it all thoroughly and put it in the baking sleeve.

To finish, I add a cup of sour cream to my potatoes.

I tie the edges of the baking sleeve and I get something like a huge candy.

The contents of the sleeve must be shaken thoroughly so that the sweeping cream “envelops” the potatoes.

With a needle I make a couple of punctures in the sleeve. This is also a must.

Next, the path of my potatoes goes into an oven preheated to 200°C. At this temperature, the potatoes arrive in the oven for the first 20 minutes.

After which I reduced the heat to 150°C and left the dish to simmer for another 30 minutes.

Once the time is up, I turn off the heat and leave the potatoes in the oven for another 5-10 minutes.

After removing the baking bag from the oven, you need to open it. This should be done with extreme caution, as very hot steam will come out of it, which can injure you!

The dish is completely ready! You can serve it as a side dish, for example with beef stroganoff, as I did.

The potato tastes indistinguishable from young potatoes, as if they were dug out of the ground fifteen minutes ago. The aroma that spreads when you open the sleeve is gorgeous. I highly recommend this recipe to everyone, and I also wish you great culinary success!

Cooking time: PT01H10M 1 h 10 min.

Tender-tasting rabbit meat has always been considered a delicious and dietary dish. Rabbit with potatoes in the oven, combined with other vegetables, spices and creamy sauce, is a royal treat; chefs call it a worthy competitor to most holiday dishes, but there are many tricks in cooking that you should know.

How to cook rabbit in the oven with potatoes?

Rabbit with potatoes in the oven cooks very quickly; you can choose a recipe with sour cream or tomato. Most housewives prefer the first option, since with tomatoes, due to the acidity, the dish takes twice as long to cook. Sour vegetables are added when the potatoes are stewed until half cooked; they are fried separately.

1. The carcass should be chosen fresh, with light pink meat.
2. There should be a little hair on the carcass on the foot to be sure that it is definitely a rabbit.
3. Rabbit with potatoes is prepared with mayonnaise or sour cream with a high percentage of fat.
4. A marinade made from tomato, beer and spices will turn out delicious.

Rabbit in the oven with potatoes and sour cream

The most popular recipe is rabbit in sour cream with potatoes; the fermented milk product protects the meat from drying out too much. To prevent the meat from burning, you need to cook it by placing a pan of water on the lower tier of the oven. An old rabbit carcass can be softened by spreading a thin layer of mustard.

Ingredients:

• meat – 1 kg;
• potatoes – 1.5 kg;
• garlic – 6 cloves;
• sour cream – 250 g;
• oil – 1 tbsp. spoon.

Preparation

1. Cut the carcass.
2. For the marinade, mix crushed garlic, pepper, salt, and oil.
3. Spread the meat and refrigerate for 2 hours.
4. Coat with sour cream and place on a baking sheet.
5. Cut the potatoes, add spices, sour cream, and place.
6. Bake for 1.5-2 hours.

Rabbit in a baking sleeve with potatoes

Rabbit meat is very finicky to cook and can easily dry out, so the best option to make a juicy rabbit dish in the oven with potatoes is to bake it in a sleeve. It turns out to be a steam bath, where the rabbit meat is soaked in juices and absorbs the aromas of spices. Frozen meat is not suitable for such a treat.

Ingredients:

• meat – 1.5 kg;
• pepper mixture – 2 teaspoons;
• rosemary – 1 sprig;
• coriander – 0.5 teaspoon;
• oil – 2 tbsp. spoons;
• garlic – 2 cloves;
• onion – 1 pc.;
• potatoes – 0.5 kg.

Preparation

1. Trim fat and chop.
2. Mix spices and spread on pieces.
3. Leave in the cold for an hour.
4. Chop the onion and potatoes.
5. Place everything in a sleeve and pour in the meat juice.
6. Cook for 2 hours.
7. Rabbit in the oven with potatoes, in a sleeve it will be tastier if you cut the bag 10 minutes before the end.

Rabbit with potatoes in the oven in foil

Rabbit baked in the oven with potatoes is also popular because this meat does not contain cholesterol, it contains much more protein, and less fat. Water with wine or apple cider vinegar removes the specific smell of rabbits well. A simple recipe allows you to preserve all the beneficial substances - baked rabbit in foil with potatoes.

Ingredients:

• rabbit legs – 2 pcs.;
• garlic – 3-4 cloves;
• oil – 3-5 tbsp. spoon;
• lemon juice – 0.5 fruits.

Preparation

1. Grind the onion with spices and lemon juice.
2. Spread the meat and refrigerate for 3 hours.
3. Place the rabbit meat in the mold, add the potatoes.
4. Place carrots on top.
5. Mix the ingredients with the marinade.
6. Cover the pan with foil and bake for 1.5 hours.

Rabbit in a pot with potatoes

Rabbit meat is an excellent option for dieters, as it removes radionuclides from the body; this product is recommended for infants. For variety, you can choose an option such as rabbit in pots with potatoes and sour cream. In the oven, it is placed on the middle shelf so that the foil does not heat up from the top wall of the stove.

Ingredients:

• rabbit meat – 0.5 kg;
• potatoes – 800 g;
• carrots – 1 pc.;
• onion - 1 pc.;
• butter – 100 g;
• hard cheese – 100 g;
• coriander – 0.5 teaspoon;
• mayonnaise – 2 tbsp. spoons;
• mustard – 2 teaspoons.

Preparation

1. Mix mayonnaise with mustard and spices and spread on meat.
2. Refrigerate for 40 minutes.
3. Chop the potatoes and onions, grate the carrots.
4. Add salt and coriander, stir, marinate for half an hour.
5. Layer the potatoes and meat.
6. Sprinkle with grated cheese and add water.
7. This rabbit and potatoes are baked in the oven for 1 hour.

Rabbit with mushrooms and potatoes in the oven

Rabbit with mushrooms and potatoes was once the most popular dish; only porcini mushrooms were used for it. Dried forest fruits have an excellent aroma, but they need to be washed and soaked for a long time. You can take assorted mushrooms, then the taste will be richer; fry the meat with boletus until golden brown.

Ingredients:

• rabbit meat – 1 kg;
• vegetable oil – 50 ml;
• onions – 2 pcs.;
• broth – 0.5 l;
• mushrooms – 300 g;
• sour cream – 250 ml;
• green onions – 1/2 bunch;
• potatoes – 5 pcs.

Preparation

1. Cut the meat into pieces and fry.
2. Sauté the onion in the same oil.
3. Boil the broth and pour over the meat.
4. Add chopped mushrooms and salt.
5. Simmer for 1 hour 30 minutes.
6. Rabbit with potatoes and mushrooms in the oven will be juicier if you let it brew.

Stewed rabbit with potatoes - recipe

Another special feature of rabbit meat is that it helps quickly restore strength after illness and injury. A quick and easy recipe - rabbit stewed with potatoes in the oven. It is most convenient to cut vegetables into pieces or quarters, depending on the size of the root vegetable, then the potatoes will boil moderately, maintaining the appetizing appearance of the pieces.

Ingredients:

• rabbit – 0.5 kg;
• potatoes – 6 pcs.;
• onions – 3 pcs.;
• sour cream – 100 g;
• mayonnaise – 50 g;
• garlic – 3 cloves.

Preparation

1. Cut the meat.
2. Mix onion and garlic with sour cream, mayonnaise, seasonings, and salt.
3. Soak the meat in the marinade for 2 hours.
4. Cut the potatoes, put them in a cauldron, and add hot water.
5. Add meat with marinade.
6. Cover with foil and simmer for 1 hour.
7. Remove the foil and leave for another 15 minutes.

Rabbit stew with potatoes in the oven

The older the rabbit, the stronger the specific smell will be, so such a carcass needs to be soaked for 2-3 hours in cold running water. If the rabbit is young, then the spices and marinade are enough; you can add flour to the sour cream to make the gravy thicker. The stew will also be delicious - a simple recipe for rabbit in the oven with potatoes.

Ingredients:

• meat – 1.5 kg;
• potatoes – 5 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• tomato paste – 3 tbsp. spoons;
• sour cream – 6 tbsp. spoon;
• vegetable oil – 50 g.

Preparation

1. Saute potatoes, onions and carrots with meat, sour cream and tomato.
2. Place in a casserole and simmer for 1 hour.

Rabbit in the oven with potatoes in mayonnaise

The softness of the potatoes is affected by the onion; the more of it, the tastier it will be. Meat and potatoes should only be filled with hot water; cold water will take longer to cook. The rabbit meat will turn out tender if you use mayonnaise instead of sour cream, it adds a special flavor, such a rabbit with potatoes in the oven will melt in your mouth.

Ingredients:

• rabbit meat – 1 carcass;
• potatoes – 1 kg;
• onion – 1 pc.;
• mayonnaise – 5 tbsp. spoon;
• vegetable oil – 5 tbsp. spoon;
• salt, pepper, dill, bay leaf.

Preparation

1. Cut the meat, fry with spices.
2. Sprinkle onions on top.
3. Add Mayo.
4. Cut the potatoes and place.
5. Add water, cover with foil.
6. Bake for 1 hour.
7. 10 minutes before the end, remove the foil.

Rabbit fillet in the oven with potatoes

The dish will be tastier if you use fillet, and cooking the rabbit in the oven with potatoes will take less time. The pieces will be well soaked if the meat is fried immediately with spices or added to sour cream or tomato sauce. Potatoes can be cut into cubes rather than slices; the treat will look more beautiful on the plate.

Ingredients:

• boiled potatoes – 400 g;
• onion – 1 pc.;
• melted butter – 30 g;
• tomato paste – 1 tbsp. spoon;
• cheese – 100 g;
• sugar – 1 teaspoon;
• ground crackers - 1 tbsp. spoon.

Preparation

1. Cut the fillet, fry, transfer.
2. Sauté onion and tomato, pour over meat.
3. Cut the boiled potatoes and place.
4. Mix grated cheese with ground breadcrumbs and sprinkle on top.
5. Drizzle with melted butter.
6. Bake for 20 minutes until crusty.

Pie with rabbit and potatoes

Rabbit with potatoes, cooked in the oven, often served as a pie filling in ancient times. This treat was also called kurnik and surprised guests by serving the delicacy as the main decoration of the festive table. The best were considered to be baked goods with a large number of fillings, where rabbit meat is a special delicacy. You can do without kneading the dough.

Ingredients:

• carcass – 1 kg;
• flour – 40 g;
• butter – 80 g;
• potatoes – 250 g;
• egg – 1 pc.;
• onion – 1 pc.;
• bun – 200 g;
• celery – 1 bunch;
• parsley – 1 bunch;
• broth - 3/4 cup;
• salt pepper.

Preparation

1. Boil the meat, separate from the bones.
2. Mix flour with butter and broth, spices.
3. Mash the boiled potatoes, add the soaked bread, egg, butter, onions and herbs, and spices.
4. Grease the mold with oil, lay out layers of dough, minced meat and sauce.
5. Bake chicken chicken with rabbit and potatoes for 30 minutes.
   

To diversify your daily diet or serve a delicious side dish on your holiday table, cook baked potatoes with sour cream and garlic in the oven. The dish turns out very aromatic with a light creamy taste. These potatoes can be served as a side dish with meat, fish or as a main course with meat or light vegetable salads.

Any potato is suitable for cooking, but young potatoes are tastier and can be baked with the skin on. If you do not chop the garlic, but add it unpeeled, then it will never burn during baking and can be easily removed from the finished dish.

Taste Info Potato main courses / Baked potatoes in the oven

Ingredients

• New potatoes - 1 kg;
• Sour cream - 5 tbsp;
• Garlic - 4 cloves;
• Dill - 4 sprigs;
• Vegetable oil - 2 tbsp;
• Salt, seasoning for potatoes - to taste.

How to cook baked potatoes with sour cream and garlic in the oven

We thoroughly wash medium-sized potatoes in their skins with a sponge, dry them on a towel, and cut each tuber into 4 parts.

Pour oil into a baking dish, lay out the prepared potato wedges, sprinkle with salt and seasoning to taste.

Mix everything, place the slices skin side down, cover with foil, put in the oven, preheated to 200 degrees, and bake for 25 minutes.

We take out the almost finished potatoes, cut the unpeeled garlic cloves in half and distribute them evenly on top.

Add sour cream to the bowl, pour in water (20 tbsp) at the rate of 1 tbsp. sour cream for 4 tbsp. water, mix well and pour over vegetables. Place back in the oven and bake for 15 minutes at 200-220 degrees.

After 15 minutes, check the potatoes for doneness with a knife. If the knife fits in freely, then the dish is ready; if not, put it in the oven for another 15 minutes. All this time we make sure that the potatoes do not burn, or we finish baking them under foil.

Take out the delicious aromatic potatoes in sour cream sauce, sprinkle with chopped dill and serve immediately as a side dish or as a main dish with your favorite salads.

Cooking tips:

• Potatoes with sour cream and garlic in the oven will turn out even more flavorful if you supplement it with dried herbs; thyme, rosemary, basil, Provençal and Italian herbs are great. Oriental notes will be added by suneli hops, and Indian notes by turmeric or curry.
• The color will always turn out bright and beautiful if you season the vegetables with sweet paprika or curry before baking.
• To diversify the dish, complement it with hard cheese. Add grated cheese on top 15 minutes before cooking.
• These potatoes can also be cooked in a baking bag. Immediately mix the slices with sour cream (no need to dilute with water) and chopped garlic, put everything in a sleeve, close and bake at 180 degrees for 50-60 minutes. We check for readiness.
• To help the potatoes cook faster, cut them into smaller pieces.
• The dish will get a new taste if the sauce is made from sour cream and mayonnaise.
• Potatoes can be supplemented with other vegetables (onions, leeks, carrots, zucchini, tomatoes) and/or mushrooms.
• To serve, use any fresh herbs, or preferably a mixture of parsley, green onions and dill.
• Do not add fresh herbs to the sour cream sauce; if baked for a long time, they will burn and give the dish an unpleasant aroma.