Rabbit stewed with vegetables (Diet No. 9)
6 servings
120 minutes
Rabbit stewed with vegetables is a classic dish of European cuisine that aligns with dietary principles. It has a tender taste due to long stewing, while the vegetables add lightness and richness to the dish. Bay leaves and spices enhance the aroma, and oats thicken the broth, making it more flavorful. Rabbit, known for its tender meat, has been a popular ingredient in many European countries, especially France and Italy, where it is often cooked with vegetables and herbs. This dish is perfect for a light and nutritious lunch and can be served alone or with a side dish. Slow cooking in the oven at low temperatures helps retain the juiciness of the meat and maximizes the benefits of the vegetables.
1
We clean and wash the vegetables.
- Carrot: 2 pieces
- Onion: 2 pieces
- Celery: 1 stem
2
We wash the rabbit carcass, dry it with a paper towel, and cut it into large pieces, placing them in a saucepan with a little vegetable oil and frying on medium heat on all sides. Then we transfer it to a separate container suitable for further stewing.
- Rabbit: 1 piece
- Olive oil: 2 tablespoons
3
While it's frying, we cut the carrot into cubes (as you like - large or small). We chop the other vegetables during the addition.
- Carrot: 2 pieces
4
In the same saucepan (not mine, put in the same oil with rabbit juice) sauté the vegetables: add in stages – a) diced carrot (fry on all sides, stirring, until golden brown), b) finely chopped onion – a couple of large onions (continue frying, stirring, until the onion is translucent), c) finely chopped celery stalk (fry for another five minutes). Before finishing frying, add salt, pepper, and herb seasonings. NOTE: the same can be done in two pans — in one (deeper, with high sides; I use a large saucepan) fry the rabbit, in the other the vegetables, then combine in the one with the rabbit.
- Carrot: 2 pieces
- Onion: 2 pieces
- Celery: 1 stem
- Salt: to taste
- Ground black pepper: to taste
- Seasonings: pinch
5
Add the vegetable mixture to the rabbit in the mentioned container. If there is no such container - conversely, return the rabbit back to the pan with the vegetables. Pour in water (enough to cover the meat - water should be about 1 cm above the rabbit). Add a bay leaf, bring to a boil, cover tightly with a lid and leave on low heat for 2 hours. It would be good if the pan or mentioned separate container could be placed in the oven at 120-130° (so that it barely simmers - with very small bubbles, no more!) - it will turn out much better than on the stove! And in any position (on the stove or in the oven) - don't forget to stir about 3-4 times! OPTION: if you want a thicker sauce instead of clear broth - add 5-6 tablespoons of oatmeal at the very beginning.
- Water: 1.5 l
- Bay leaf: 2 pieces
6
That's it! After the time is up, we turn it off, let it sit for 15-20 minutes — and it can be served with any allowed side dish or without one.