Rabbit Stewed with Vegetables
Main Dishes • European
Description
Rabbit broth is something special. If you need something more savory, I add 1–2 cubes of vegetable broth. Serve with lentils or pearl barley. If you add a bit more vegetables, you can skip the side dish altogether.
Ingredients
- Rabbit 20 oz
- Onion 1 head
- Carrot 5 oz
- Potato 1 piece
- Celery stalk 1 stalk
- Pumpkin 5 oz
- Celery salt 1 bunch
- Parsley 1 bunch
- Thyme 1 bunch
- Bay leaf 3 pieces
- Salt to taste
- Ground Black Pepper to taste
- Wheat Flour 3 tablespoons
- Olive Oil to taste
Step-by-Step Guide
Step 1
Thoroughly wash the rabbit, dry it, coat it in flour with salt and ground black pepper, quickly fry it in olive oil in a pan (5–10 minutes), and transfer it to a deep pot. In addition to the fillet, I always add the rabbit breast with bones to the pot, which results in a very rich broth.
Step 2
Cut the onion into large half-rings.
Step 3
Add the carrot, sliced into rings (I also like to buy mini carrots, about 0.5 of a package will be needed).
Step 4
Peel the potato (young small ones can just be cut in half or into quarters), slice it, and add it to the pot.
Step 5
Finely chop the celery (large stalk). I cut it into 3–4 pieces because my daughter doesn't like it in food, and I have to remove it before serving.
Step 6
You can add pumpkin or skip it. It adds sweetness to the dish. Cut it into small cubes.
Step 7
Tie the celery greens, parsley, thyme, and bay leaves together with a string and place them on top. After stewing, remove them along with the celery.
Step 8
Add a little water to the pot, cover with a lid, and simmer on low heat for about 40 minutes, depending on the size of the rabbit pieces. Stir occasionally to ensure the vegetables cook evenly. If necessary, add water in small portions to avoid diluting the broth too much.
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