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Rabbit in a cauldron stewed with potatoes

Braised Rabbit with Potatoes (in a Dutch Oven)

A simple, quick recipe for a light braise! This is a lean braise made with rabbit. It's a good choice if you want to lighten up your meals a bit. All you need is a heavy pot (a Dutch oven or cast-iron cauldron) and the urge to treat yourself or feed your family a hearty, tasty lunch or dinner.

Alyonushka

Recipe author

Rabbit in a cauldron stewed with potatoes

Composition / ingredients

Servings:

Rabbit

500

Potatoes

Carrot (1 large or 2 small)

Onion

Tomato paste

Bay leaf

Sea salt

Water

Vegetable oil

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 5 g

Fats 37 % 7 g

Carbohydrates 37 % 7 g

95 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

First, gather all your ingredients. Cut the rabbit into serving pieces and rinse the meat well. Peel the potatoes, onion, and carrot.
Step 2:

Take a Dutch oven and pour in half the vegetable oil. Once it's hot, add the rabbit pieces and braise over low heat.
Step 3:

Meanwhile, finely chop the onion and grate half the carrot on the fine side of a box grater.
Step 4:

Pour the other half of the oil into a skillet and heat it. Add the onion and cook until translucent.
Step 5:

Add the carrot to the onion and cook it together over low heat. Keep an eye on the rabbit; you can add a splash of boiling water so the released juices don't start to scorch.
Step 6:

Cut the potatoes into large, long pieces, and cut the remaining carrot into rings and half-rings.
Step 7:

Add the cooked onion and carrot to the rabbit.
Step 8:

Add boiling water to cover the rabbit and leave it to braise for about half an hour.
Step 9:

After half an hour, the rabbit should be tender and nearly done. Add the potatoes and sliced carrot to the pot and add boiling water nearly to the top of the potatoes — it doesn't have to cover them completely. Braise for another 10–15 minutes, until the potatoes and carrot are done.
Step 10:

Then add the tomato paste thinned with a little water, the bay leaf, and salt. You can also add any spices and pepper to taste. Stir everything in the pot and braise for another 5 minutes. Your braised rabbit with potatoes is ready!

A really delicious braise with tomato paste — finger-licking good! I didn't list any specific spices or hot seasonings in the recipe; add those to taste, or try something new each time, playing with the flavors and aromas. The base stays the same. You can also make this braise without tomato paste for a more delicate flavor. Enjoy!