Rabbit Stew
Main Dishes • European
Description
When choosing rabbit meat, look for lighter color — the lighter it is, the younger the rabbit, and consequently, the better its flavor. Before cooking, it is recommended to soak the rabbit in cold water for 6-8 hours, changing the water periodically.
Ingredients
- Rabbit 1 piece
- Vegetable Oil 6 tablespoons
- Bacon 5 oz
- Onion 12 pieces
- Garlic 3 cloves
- Parsley 1 bunch
- Dry White Wine 1 cup
- Passata Tomato Sauce 2 tablespoons
- Fresh Mushrooms 5 oz
Step-by-Step Guide
Step 1
Wash the rabbit, pat it dry, and cut it into portion-sized pieces. In a large pot, heat the vegetable oil. Slice the bacon and fry it for a few minutes in the pot. Add the pieces of rabbit on top of the bacon.
Step 2
Peel the onion and garlic. Finely chop three onions, all the garlic, and the parsley. Add them to the pot and stir gently. Place the remaining onions whole in the pot. Pour in the white wine; if there is not enough liquid, add water. Simmer for about 1 hour, then remove the whole onions.
Step 3
Wash, clean, and slice the mushrooms thinly. Dilute the tomato paste in 2-3 tablespoons of broth from the pot with the rabbit.
Step 4
Add the mushrooms and tomato paste to the pot, and simmer until fully cooked for about 15-20 minutes. Serve the meat with the sauce it was cooked in.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!