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Rabbit stewed with vegetables

Rabbit Braised with Vegetables

A tasty, hearty, nourishing, and wholesome dish. Serve it for a family lunch or dinner, or when hosting guests on a Sunday afternoon. Tender rabbit is beautifully rounded out by braised vegetables. The result is not just delicious but very good for you — on the one hand not too high in calories, on the other hearty and filling. It comes together very simply and quickly, so even a beginner can pull it off. Feel free to change up the mix of vegetables to suit your taste and what you have on hand.

Snezhana

Recipe author

Composition / ingredients

Servings:

Rabbit

Potatoes

Carrots

Onion

Zucchini

300

Bell pepper

Tomatoes

Vegetable oil

Water

150

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 10 g

Fats 38 % 9 g

Carbohydrates 21 % 5 g

109 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Gather the ingredients from the list. Cut the rabbit carcass into serving pieces, bone-in. Rinse the meat. Pour vegetable oil into a skillet (a deep cast-iron or heavy-bottomed skillet works best). Heat the oil over medium heat and add the rabbit. Fry it over medium heat until it just turns pale, about 20 minutes, stirring occasionally.
Step 2:

While the meat fries, prep the vegetables. Wash, peel, and shred the carrot on a medium grater.
Step 3:

Peel the onion and finely chop it with a knife.
Step 4:

Wash a small zucchini, peel it, and remove the seedy core (if it's young and tender, you can leave the peel and core on). Cut the zucchini flesh into small cubes.
Step 5:

Wash and peel the potatoes and cut them into cubes the same size as the zucchini.
Step 6:

Wash the bell pepper, cut out the stem and seeds, and cut it into cubes or strips, whichever you like.
Step 7:

Wash the tomatoes, cut out the stem ends, and cut them into cubes or small, irregular pieces.
Step 8:

Add the vegetables to the rabbit in the skillet: carrot, onion, potatoes, bell pepper, and zucchini. Season with salt and ground black pepper to taste. Pour in enough water to come halfway up the contents of the skillet. Cover and braise for about 30 minutes.
Step 9:

Then add the prepared tomatoes, stir, and braise over medium heat for about 10 minutes more. Turn off the heat. Let the dish rest, covered, for about 20 minutes, then serve. With fresh bread, herbs, and any sauce you like. Enjoy!