Rabbit stewed with vegetables
4 servings
60 minutes
Rabbit stewed with vegetables is a classic dish of European cuisine that combines the tenderness of meat and the aroma of fresh herbs. The recipe's history traces back to the traditions of French and Italian cooking, where rabbit was often prepared in rich vegetable sauces. Its taste is characterized by softness and a slight sweetness due to the addition of carrots and pumpkin, while celery greens and thyme give the dish a rich aroma. This dish is perfect for a family dinner or festive table as it is not only hearty but also healthy. Cooked slowly, the rabbit becomes incredibly juicy, and the vegetables absorb its flavor, creating a harmonious blend of textures. Such a stew is served with a light garnish or fresh bread, allowing one to fully enjoy its rich taste.
1
Thoroughly wash the rabbit, dry it, coat it in flour with salt and ground black pepper, quickly fry in olive oil in a pan (5-10 minutes), and transfer to a deep pot. Besides the fillet, I always add the rabbit's breast with bones to the pot, resulting in a very rich broth.
- Rabbit: 600 g
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 3 tablespoons
- Olive oil: to taste
2
Cut the onion into large half-rings.
- Onion: 1 head
3
Add sliced carrots to the same place (I also like to buy mini carrots 'Morkoshka', about 0.5 pack will be needed).
- Carrot: 200 g
4
Peel the potatoes, cut them, and add to the pot.
- Potato: 1 piece
5
Chop the celery (large stalk) finely. I cut it into 3-4 pieces because my daughter doesn't like it in food, so I have to remove it before serving.
- Celery stalk: 1 stem
6
Pumpkin can be added or omitted. It adds sweetness to the dish. Cut into small cubes.
- Pumpkin: 200 g
7
Tie the celery leaves, parsley, thyme, and bay leaf with string and place on top. After stewing, remove it along with the celery.
- Celery leaves: 1 bunch
- Parsley: 1 bunch
- Thyme: 1 bunch
- Bay leaf: 3 pieces
8
Add a little water to the pot, cover it with a lid, and simmer on low heat for about 40 minutes, depending on the size of the rabbit pieces. Stir occasionally to ensure even cooking of the vegetables. If necessary, add water in small portions to avoid diluting the broth too much.
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