Rabbit stew with prunes

by tonichef

This post is also available in: Bulgarian

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 was 10 years old boy. I liked it so much that I have licked my fingers, it was so delicious. For years after that I had not eaten rabbit. 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 with a sauce helps a lot to make this meat so tasty.

The first step in making rabbit stew is catching the rabbit.

ISAAC ASIMOV

Rabbit stew with prunes

This post is also available in: I tried this recipe for the first time when I was 10 years old, my grandfather… Meat Rabbit stew with prunes European Print This
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1 - 1.4 kg. - Rabbit legs

200 gr. - canned peeled tomatoes

2 - head onions

250 gr. - celery

2 - heads Garlic

200 ml. - Dry red wine

300 ml - vegetable broth or water

3 - carrots

250 gr. - dried prunes

1 tbsp. - red Paprika

2 leaves - bay leaf

1 tbsp. - Flour

2 tbsp. - sunflower oil

2 tsp. - Himalayan Pink Salt

1 tsp. - white Sugar

Instructions

  • Cut the rabbit in pieces, oven meat with flour, 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, celery. Add the pepper and fry for 1-2 minutes, don't frying more because it will give a bitter taste.
  • In a deep stew, dish arranges 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 bake on a maximum oven as soon as you boil down on 160 C degrees to be cook for 2 hours. Do not put in a hot oven as there is a chance to crack the pot.

The rabbit stew is ready. Enjoy!

Look what I've used

  • Natural Terracotta Deep Dish with Lid

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