The stewed rabbit is a very economical alternative and tasty to complete our menu this holiday season. It is not a meat that enjoys great popularity, however, we believe that it can give you a lot of play by combining it with the vegetables that you like the most. To try this rabbit stewed with carrot and tomato.
In addition to a color that will make your table stand out, this rabbit stew will allow you to enjoy your guests. You are probably wondering why I say this, right? Stews like this can be prepared in advance, leaving us time to enjoy the holidays. I am one of those who thinks that they are even better the next day, am I the only one?
Doing so is very simple. Just create a vegetable base And then let it cook with the meat for the time necessary for it to be tender. But for you to have it clear, then I leave you as always the step by step. Will you dare to prepare it?
The stewed rabbit recipe
- 1 rabbit, chopped
- 2 small onions, chopped
- 1 green bell pepper, minced
- 1 red bell pepper, minced
- 3 carrots, sliced
- ½ glass of white wine
- 1 glass of crushed tomato
- 2 tablespoons tomato paste
- ½ teaspoon of chorizo pepper meat
- 1 teaspoon sweet paprika (or mix of sweet and hot paprika)
- 1 tablespoon flour
- Water or chicken broth
- Salt and pepper
- Extra virgin olive oil
- Season the rabbit pieces and brown them over high heat in a saucepan with a drizzle of olive oil. Once browned, remove from the pan and reserve.
- In the same casserole, add the onion, pepper and carrot. Season and sauté for 10 minutes.
- Next, we pour in the white wine and let it reduce.
- Then we incorporate the tomato, the chorizo pepper meat and the paprika and cook for a couple of minutes.
- We add the flour and we stir the whole for another couple of minutes so that it cooks.
- To finish, we return the rabbit to the casserole and cover with water or chicken broth. Cook for 35 minutes over low heat and we check that it is well done.
- We serve the stewed rabbit hot with a good piece of bread to spread the sauce afterwards.