Rabbit Stewed with Onions
A delicious, tender, and very wholesome dinner! Rabbit is a lean, dietary meat. It's not something you'll cook every week, since it can be pricey — but every once in a while it's worth the treat. A good rabbit dish is elegant enough for any table, and this recipe couldn't be simpler.
Julia M.
Recipe author
Rabbit Stewed with Onions
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 46 %
16 g
Fats 46 %
16 g
Carbohydrates 9 %
3 g
173 kcal
GI:
100
/
0
/
0
- Start by cutting up the rabbit. It's best to break it down at the joints so you don't splinter the bones — bone shards are sharp, easy to cut yourself on, and no fun to find in your dinner. Add a little vegetable oil to a hot skillet and lay in the rabbit pieces. Over high heat, sear them on all sides until golden. You're not cooking them through here — just building color. Peel the onions and rinse them under running water, then slice into half-moons and add them to the skillet with the rabbit. There's no need to chop the onion finely; over the long braise it will melt down anyway. Season with a little salt and your spices to taste. Pour in a splash of hot water, stir everything together, then cover and simmer over low heat for at least an hour. Rabbit is wonderfully tasty, but it does have one real drawback: it takes time to cook. Because of that long braise, it's easiest to make in a slow cooker or a Dutch oven — but a regular skillet works fine too. Just check the liquid level now and then so the meat doesn't scorch, adding a little hot water as needed. With the long simmer, the onions break down into a rich, slightly thick sauce that's delicious spooned over whatever you serve alongside — steamed rice, potatoes, or pasta all work well. You can even add peeled potatoes right into the pan to braise with the meat, and you'll have the main and the side ready at once. Tender rabbit and slow-cooked onions make such a harmonious pair that there's really no need to add anything else. And because rabbit is hypoallergenic, it's a meat that just about anyone can enjoy — even those with food sensitivities.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Rabbit meat (sliced) - 188 kcal/100g
- Fried rabbit - 241 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Dried spices - 240 kcal/100g
Similar recipes
Related and additional categories:
- Festive table
- Kitchen utensils
- Second course
- Meat and meat products
- Vegetables
- Spices seasonings spices
- Fats and oils
- Salt
- Dry spices
- Vegetable oil
- Frying
- Stewing
- Recipes for a slow cooker
- In a frying pan
- Stewed vegetables
- Meat second course
- New Year recipes
- Meat in a slow cooker
- Rabbit
- From onion
- No eggs
- Recipes for lean dishes without butter