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.
The first step in making rabbit stew is catching the rabbit.
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
- Cut the rabbit in pieces, oven a 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 bitter taste.
- 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 bake on a maximum oven as soon as you boil down on 160 C degree 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
- Copper Non Stick Frying Pan with Premium High Performance Stone Coating Bakelite Wood Effect Handle 28cm
- Natural Terracotta Deep Dish with Lid