Stew of rabbit with prunes

I tried this recipe for the first time when I was 10 years old, my grandfather Andon prepared it for us.  When i first tried it, i liked it so much that I have licked my fingers, it was so delicious. For years after that I had not eaten rabbit until you invited me to try a similar rabbit stew with prunes.
The difference was that this time it was not made from wild rabbit and was also very tasty, but the meat was not so tender. Pretty soon I was in the supermarket searching for frozen rabbit. I tried several versions until I found mine. Rabbit meat is very dry so the combination allows the sauce to avoid this.
 
Preparation: 20 minutes 
Cooking: 2 hours
Serves: 6
 
Ingredients
1 - 1.5 kg. - Rabbit
100 g - canned peeled tomatoes
Chapter 1 - onion
½ head - Garlic
200 ml. - Dry red wine
1 litre - vegetable broth
3 - carrots
250 g - dried prunes
1 tsp - Paprika
2 leaves - bay leaf
1 tsp - Savory
1 pinch - dried thyme
1 tablespoon - Flour
4 tablespoons - Oil
2 tsp - Salt
2 tsp - Sugar
 
Used containers
 
Preparation
Cut the rabbit in pieces, sprinkle it with salt and pepper, fry the meat on each side for about 3-5 minutes with 2 tablespoons oil until the meat becomes golden in color and is sealed. When it is ready, place it on paper towels to drain from the oil.
Keep the oil where you fry the meat, add the onions, carrots chopped in small pieces, the pepper and fry for 2-3 minutes
In a deep stew dish arrange the meat, tomatoes, fried onions, carrots, wine, garlic, plums, spices, broth and remaining oil.
Place the lid of the stew pot and place in a cold oven stew and cook at 200 C for 1 to 1.5 hours. Do not put in a hot oven as there is a chance to crack the pot. After one hour, add flour dissolved in a coffee cup with water, stir well and leave for 30 minutes
The rabbit stew is  ready. Enjoy!
 
 
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