Rabbit Baked in Clay with Wild Mushrooms and Sour Cream Pecheny
Experience the rustic elegance of Rabbit Baked in Clay with Wild Mushrooms and Sour Cream Pecheny, a show-stopping centerpiece perfect for adventurous food lovers. This traditional recipe combines tender, seasoned rabbit sealed in a clay-like crust with a creamy, aromatic sauce featuring wild mushrooms, garlic, fresh dill, and a splash of white wine. The baking process locks in moisture, infusing the dish with earthy, herbaceous flavors that intensify during the slow cooking. The result is fall-off-the-bone rabbit paired with a luxurious mushroom sauce, making every bite an indulgent treat. Impress your guests with this unique oven-baked masterpiece, and savor its rich, rustic charm with simple sides or a glass of crisp white wine for a meal that’s as comforting as it is unforgettable. Perfect for dinner parties or festive occasions.
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Recipe Information
Ingredients
- 1 whole (cleaned and jointed) Rabbit
- 300 grams Wild mushrooms (e.g., porcini, chanterelles, or cremini)
- 1 large (finely chopped) Yellow onion
- 4 cloves (minced) Garlic
- 200 grams Sour cream
- 50 grams Butter
- 10 grams (chopped) Fresh dill
- 500 grams All-purpose flour
- 250 ml (approximately) Water
- 2 teaspoons (or to taste) Salt
- 1 teaspoon (or to taste) Black pepper
- 100 ml Dry white wine
- 2 leaves Bay leaf
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 200°C (390°F).
In a large mixing bowl, combine the all-purpose flour with a pinch of salt and gradually add water. Knead the mixture into a firm, pliable dough. Cover with a damp cloth and set aside.
Heat the olive oil and butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the wild mushrooms to the skillet and sauté until most of their liquid evaporates, about 10 minutes. Season with salt and black pepper to taste.
Deglaze the skillet with the dry white wine, scraping up any browned bits. Stir in the sour cream and allow the sauce to simmer gently for 3–4 minutes. Remove from heat and stir in the chopped fresh dill. Set aside.
Rub the rabbit pieces with salt and black pepper. In a clean skillet, sear the rabbit pieces over medium-high heat until golden brown on all sides, about 3–4 minutes per side. Remove from heat.
Roll out the prepared dough on a floured surface into a large rectangle, about 0.5 cm thick.
Place the seared rabbit pieces in the center of the dough, along with the bay leaves. Carefully spoon the mushroom and sour cream mixture over the rabbit.
Fold the dough over the rabbit and filling, sealing the edges tightly to form a clay-like crust. Ensure there are no gaps or openings.
Transfer the dough-wrapped rabbit to a baking dish and bake in the preheated oven for 90 minutes.
Remove the baked clay package from the oven and let it rest for 10 minutes. Carefully crack the crust open and discard any hard pieces of dough (it is not intended to be eaten).
Serve the tender rabbit with the creamy mushroom mixture spooned over the top. Garnish with additional fresh dill if desired.
Nutrition Facts
Calories |
5273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.3 g | 240% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 20.7 g | ||
| Cholesterol | 1238 mg | 412% | |
| Sodium | 9280 mg | 403% | |
| Total Carbohydrate | 427.3 g | 155% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 25.2 g | ||
| Protein | 432.1 g | 864% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 668 mg | 51% | |
| Iron | 54.4 mg | 302% | |
| Potassium | 5454 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
