As Healthy As Can Be!

Simple Rabbit Stew

Rabbits are cute furry creatures that make us relax after a hard day at work. They are really nice animals when kept as pets in the coziness of our rabbit proof homes. But they also taste nice when prepared as a stew.

Simple-rabbit-stew-1-SunCakeMomIt’s hard to believe that bugs bunny or Peter rabbit could (uk) could be served as a family dinner on a calm and sunny Sunday though. Well, actually it’s not that hard to imagine that of Bugs Bunny given his nature. Probably the ester bunny would be a much harder piece to shove down on our 5 years old throat. Luckily the media industry hasn’t attached to much emotional value to chickens (Ginger), beef (Ferdinand) or pork (Babe) so we can have them anytime and everywhere without them leaving a bad taste in our mouth.

In the US rabbits are relatively rarely eaten but in the past couple of years demand seems to be growing thanks to it’s likeliness to chicken meat both appearance and texture.  Chefs from Europe or trained in Europe -where it is fairly common ingredient- are helping the meat gaining it’s ground again. More and more restaurants in search of new trends and flavors are including them on the menu. Due to the rabbit’s diet its taste is different from that of the chicken. It has a slightly gamey taste but with the right herbs and spices it can be perfectly complemented and blended into delicious dishes.

As with poultry rabbits need to be cooked well to avoid any food poisoning and of course mind not to be eaten raw.  Wild rabbits are leaner, chewier and taste different due to their diet and if luck presents itself in the form of a dead coney grab it and don’t look back. Mind to skin it quick as it will go bad fast though. However most of us should stick to the shop bought version that is skinned then gutted properly and doesn’t need anything but a hot skillet.

It’s an interesting fact that rabbit meat is so lean that people who had access to no other food at some part of the year only rabbit for months died from it. Actually not from it but from the lack of nutrients that our body can absorb apart from vegetables and fruits from animal fat. As other food was not available due to being winter and the bunnies didn’t have fat on them they didn’t get the necessary food supplements to get them going and with protein only they could go only that far as the bunnies tail.

As it was mentioned before rabbits are eaten for a long time in many places which results a variety of fancy recipes floating around all over the world. In Italy they are escpecially favored and served with various type of pasta or even better with dark chocolate sauce.

This recipe will won’t go that far though but we will get far enough. Given that sour cream is the other end of any know spectrum.

So basically we are preparing a rosemary and onion based stew that will enrich and complement the taste of the meat. Then we will try to sneak in some sour cream and carrot that will take away some of the rabbits rough edges and blends together the sweet slow cooked vegetables creating a soft tasting dish with a touch of wildness and a breath of rosemary. Like walking on the countryside in the sweet sunshine on a spring afternoon while the smell of fresh herbs in the air dancing with the wind.Simple-rabbit-stew-2-SunCakeMom

That’s enough pep talk. Let’s get to it.

Ingredients:

Rabbit:

  • 2 tablespoon Olive oil (not virgin extra)
  • 1 Rabbit
  • 1 teaspoon Salt
  • 1 Onion (diced)
  • 1 teaspoon Salt
  • 1 tablespoon Parsley
  • 5 pieces Black pepper
  • 1 piece Rosemary
  • 1 cup / 250 ml Water

Sauce:

  • 1/2 cup / 100ml Olive oil
  • 1 Onion (diced)
  • 4 Carrots (diced)
  • 8 oz / 200g Sour cream

 

How to make:

Rabbit:

1. Heat the pan up to medium to high and add the oil. Try not to use extra virgin olive oil as it shouldn’t be heated up too much. If there is only extra virgin olive oil at home then don’t heat the pan up over medium and add the meat quickly after pouring the oil into the pan.

2. Put the pieces of rabbit onto the oil, sprinkle some parsley on top and fry one side until golden brown then flip it over.Simple-rabbit-stew-process

3. Cut up the onion and add it on top of the meat with 1 teaspoon of salt.

4. Check the bottom of the meat. If it’s golden brown then stir the whole pan with a cooking spoon until most of the onion gets under the meat.

5. Add a bit more oil if there aren’t any left for the onion to fry. Fry the onion under the meat while stirring it until at least it gets a translucent, glassy look. If we are after a bit sweeter tasting meat then we can cook it longer until it gets a brownish caramelized look but this takes at least 15 minutes and it requires lower  to medium heat while stirring it fairly often.

6. When we have the desired texture of onion add the parsley, black pepper, and the rosemary then stir it together.

7. Pour a cup of water into the pan stir it put the lid and bring it to boil.  Lower the heat until it’s barely bubbling then cook it for about 40 minutes.Simple-rabbit-stew-process-4-SunCakeMom

Sauce:

1. Heat up oil to medium to high in a pan then add the diced onion and salt.Simple-rabbit-stew-process-3-SunCakeMom

2. Stir it until the onion gets a translucent, glassy look then add the diced carrot too.

3. Lower the heat to low and saute the onion carrot mixture for about 10 – 15 minutes. Stir it frequently as it could burn down badly spoiling the sweet sauce with a bitter burnt taste.Simple-rabbit-stew-process-5-SunCakeMom

4. When the onion gets a brownish caramelized look pour the mixture into a big bowl add the sour cream and mix it together.Simple-rabbit-stew-process-7-SunCakeMom If it feels too stiff we can add some water or even better take a couple of spoon of stew from the rabbit and mix into the sauce.

 

We can serve the sauce separately or pour it onto the rabbit directly in the frying pan. When we create so much sauce with the meat then it’s a good idea to serve the meal with some kind of side dish like pasta or rice as well.

Simple-rabbit-stew-3-SunCakeMom

Simple-rabbit-stew-4-SunCakeMom

 

Simple Rabbit Stew
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Rabbits are cute furry creatures that make us relax after a hard day at work. But they also taste nice when prepared as a stew.
Course: Low Crab Meal, Main Course
Cuisine: Gluten free, Low carb recipe, Sugar free recipe
Author: Thomas Brown
Ingredients
Rabbit:
  • 2 tablespoon Olive oil not virgin extra
  • 1 Rabbit
  • 1 teaspoon Salt
  • 1 Onion diced
  • 1 teaspoon Salt
  • 1 tablespoon Parsley
  • 5 pieces Black pepper
  • 1 piece Rosemary
  • 1 cup / 250 ml Water
Sauce:
  • 1/2 cup / 100ml Olive oil
  • 1 Onion diced
  • 4 Carrots diced
  • 8 oz / 200g Sour cream
Instructions
Rabbit:
  1. Heat the pan up to medium to high and add the oil. Try not to use extra virgin olive oil as it shouldn’t be heated up too much. If there is only extra virgin olive oil at home then don’t heat the pan up over medium and add the meat quickly after pouring the oil into the pan.
  2. Put the pieces of rabbit onto the oil, sprinkle some parsley on top and fry one side until golden brown then flip it over.

  3. Cut up the onion and add it on top of the meat with 1 teaspoon of salt.
  4. Check the bottom of the meat. If it’s golden brown then stir the whole pan with a cooking spoon until most of the onion gets under the meat.
  5. Add a bit more oil if there aren’t any left for the onion to fry. Fry the onion under the meat while stirring it until at least it gets a translucent, glassy look. If we are after a bit sweeter tasting meat then we can cook it longer until it gets a brownish caramelized look but this takes at least 15 minutes and it requires lower to medium heat while stirring it fairly often.
  6. When we have the desired texture of onion add the parsley, black pepper, and the rosemary then stir it together.
  7. Pour a cup of water into the pan stir it put the lid and bring it to boil. Lower the heat until it’s barely bubbling then cook it for about 40 minutes.

Sauce:
  1. Heat up oil to medium to high in a pan then add the diced onion and salt.

  2. Stir it until the onion gets a translucent, glassy look then add the diced carrot too.
  3. Lower the heat to low and fry the onion carrot mixture for about 10 – 15 minutes. Stir it frequently as it could burn down badly spoiling the sweet sauce with a bitter burnt taste.

  4. When the onion gets a brownish caramelized look pour the mixture into a big bowl add the sour cream and mix it together. If it feels too stiff we can add some water or even better take a couple of spoon of stew from the rabbit and mix into the sauce.

Recipe Notes

We can serve the sauce separately or pour it onto the rabbit directly in the frying pan. When we create so much sauce with the meat then it’s a good idea to serve the meal with some kind of side dish like pasta or rice as well.

Thomas Brown

Thomas Brown

Master of the chef's knife. Tamer of the wild flavors into harmonious perfection. All time blind champion of the roller technique.
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Thomas Brown

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