Rabbit Stew
Main Dishes • Turkmenistan
Description
If desired, for an even more tender and creamy texture, you can add a bit of cream to this stew—also a few minutes before it’s done, along with the liver.
Ingredients
- Rabbit 1 piece
- Veal Liver 1 piece
- Green Tagliatelle Pasta 5 oz
- Onion 1 head
- Carrot 1 piece
- Celery stalk 1 piece
- Garlic 1 clove
- Red Grape Juice 5 fl oz
- Passata Tomato Sauce 2 spoons
- Chicken Broth 5 fl oz
- Olive Oil 2 spoons
- Rosemary 2 stalks
- Parsley 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove all membranes from the rabbit carcass to ensure the meat remains tender, then cut it up, separating the meat from the bones and slicing it into medium-sized pieces, about 3–4 cm.
Step 2
Finely chop the onion, carrot, celery, and garlic, then sauté them in a skillet with olive oil and a sprig of rosemary for five to ten minutes.
Step 3
Add the pieces of rabbit to the skillet and sauté them until they form a light crust on all sides. Season with salt and pepper if necessary. Stir in the tomato paste and pour in the table wine, then cover the skillet with a lid and let it cook for ten minutes before removing the lid.
Step 4
As soon as the wine has reduced slightly, pour in the broth (prepared in advance) and lower the heat to almost minimum. About seven minutes before the dish is done, when the rabbit is tender, add the finely chopped liver and the pasta, cooked to al dente.
Step 5
Garnish with a sprig of rosemary and sprinkle with finely chopped parsley leaves before serving.
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