Rabbit in a clay pot with draniki from Kachka: A Return to Russian Cooking (page 267) by Bonnie Frumkin Morales and Deena Prichep

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires cooking for 2.5-3.5 hours. Can substitute frozen porcini mushrooms for porcini mushrooms; chicken thighs for rabbit hindquarters; buttermilk for buttermilk culture; butter, sunflower oil or vegetable oil for clarified butter; water for the book's "Garlic broth" specified in this recipe; and crème fraîche for the book's "Smetana", which requires 2 days to prepare.

  • meginyeg on January 03, 2022

    This was delicious. I made it with the Smetana and garlic broth from the book. I didn't have fresh mushrooms so just increased the dried mushrooms. It is so so good. Definitely will make again.

  • hirsheys on November 03, 2020

    Made again actually following the recipe (mostly) - baking as written and with rabbit, and it’s amazing. I love this stuff. Very cozy meal for a scary election night. (I used frozen porcinis, sour cream and creme fraiche, powdered porcinis, and homemade chicken broth instead of garlic broth.)

  • hirsheys on September 08, 2018

    I made a 1/2 recipe of this dish and had to use chicken thighs, rather than rabbit. I also screwed up the timing, since I was baking Kulich (I made this on Easter, ironically) and mostly cooked the dish on the stove. This was delicious - like special stroganoff. Good on the potato pancakes (though I like my version better), but even better on egg noodles. I didn't have smetana, so I used 1/2 crème fraiche, 1/2 sour cream. Used boneless skinless thighs. Then I browned the thighs in Dutch oven, pulled them out, poured in the creamy mixture and let it cook down a lot, then put the chicken in and let it braise on the stovetop for a while until the sauce was reduced and light brown in color (1 1/2 hours or so…)

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