:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/t3gQmVQbk5sbZYv-fqSf/c0333aa165565146175735d8b04255.jpeg "Best rabbit stew")
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Best rabbit stew
Rabbit stew has long been a staple on our family dinner table, especially in the cooler months. The brilliant flavours and tender, succulent rabbit meat are always a hit.
Ingredients
- 1 all rabbit
- 2 Head red onion
- 4 clove garlic
- 1 red paprika
- 2 tomato
- 1 tablespoon ground red pepper
- 1 tablespoon salt
- 1 moka spoon ground black pepper
- 1 bunch parsley
- 2 dl dry white wine
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Directions
First, cut the rabbit meat into smaller pieces. I always double check that I have removed all the meat from the bones. The bones can make the food bitter.
Chop the onions, garlic, peppers and tomatoes.
Season the rabbit meat with salt and pepper, then add the onions, peppers and tomatoes.
Mix well and leave to stand for 15 minutes to allow the flavours to blend.
In a pan, brown the meat in a little oil and add the red pepper.
Then add the wine and simmer on a low heat under a lid for about 2.5-3 hours.
When the meat is tender, add the parsley and cook for another 30 minutes.
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vedresbogiBest rabbit stew
Rabbit stew has long been a staple on our family dinner table, especially in the cooler months. The brilliant flavours and tender, succulent rabbit meat are always a hit.
First, cut the rabbit meat into smaller pieces. I always double check that I have removed all the meat from the bones. The bones can make the food bitter.
Chop the onions, garlic, peppers and tomatoes.
Season the rabbit meat with salt and pepper, then add the onions, peppers and tomatoes.
Mix well and leave to stand for 15 minutes to allow the flavours to blend.
In a pan, brown the meat in a little oil and add the red pepper.
Then add the wine and simmer on a low heat under a lid for about 2.5-3 hours.
When the meat is tender, add the parsley and cook for another 30 minutes.
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