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Rabbit fillet stew in a duck house

Rabbit Stew in a Dutch Oven

A tender meat goulash braised with vegetables. This is a very easy way to make delicious meat, though it does take two hours. In that time the meat turns very tender and soaks up the flavor of the onion, carrot, and spices. For a richer taste, swap one cup of the water for a marinade or the brine from canned vegetables. You can also add tomato juice.

Elena

Recipe author

Composition / ingredients

Servings:

Rabbit (fillet)

Onion

Carrots

Dry spices

1.5

Bay leaf

Vegetable oil

Table salt

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 12 g

Fats 44 % 11 g

Carbohydrates 8 % 2 g

122 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Get all the ingredients ready. Cut the carrot into small pieces.
Step 2:

Cut the onion into small cubes as well.
Step 3:

Put the carrot and onion in a skillet with a little vegetable oil and sweat them over low heat for 5–7 minutes.
Step 4:

Cut the rabbit fillet — or any other meat — into large cubes.
Step 5:

Now put the cut meat into a Dutch oven, add the onion and carrot from the skillet, season with salt, add the spices and bay leaves, pour in the water, and stir.
Step 6:

Set the filled Dutch oven over high heat and bring it to a boil, then lower the heat.
Step 7:

Cover the Dutch oven and braise the meat with the onion and carrot for 2 hours. A couple of times during braising, lift the lid and stir the meat and vegetables.
Step 8:

Serve the stew hot.