How To Cook Rabbit Stew
Rabbit is often considered a delicacy! Surprisingly, it tastes similar to chicken but with a meatier and earthier flavor. It is a white meat, like chicken, but it also has a hint of gaminess.
Rabbit is also one of the most environmentally friendly meats you can eat. According to Modern Farmer one “rabbit can produce six pounds of meat on the same amount of feed and water it takes a cow to produce just one pound.”
Rabbit meat has been around for centuries in cuisines around the world, from Moroccan tagines to European soups and stews.
Rabbit only needs a few ingredients to be transformed into a delicious one-pot meal.
STORAGE AND REHEATING
Leftover rabbit stew will taste even better the next day! Store it in an airtight container in the refrigerator for up to 3-4 days. You may also freeze your rabbit stew by placing it in a freezer-safe container or heavy-duty freezer bag. Enjoy within 3 months.
Reheat your leftover stew over medium heat on the stovetop until the rabbit reaches 165°F (74°C).
RECIPE INGREDIENT
1/2 kg rabbit meat
1 teaspoon ginger powder
1 teaspoon smoked paprika
2 cloves of garlic minced
1 teaspoon ground black pepper
1 1/2 teaspoon salt
For the stew:
3 tablespoons vegetable oil
1 spring of fresh rosemary
2 medium carrots chopped
1 medium onion sliced
1/4 cup petite belle pepper, chopped
400g chopped tomatoes
1 teaspoon garlic powder
1 teaspoon salt
DIRECTIONS ON HOW TO COOK RABBIT STEW
In a large bowl, pour the ginger powder on the rabbit meat, add smoked paprika, garlic, black pepper, salt, stir to coat evenly then cover with cling film and set aside to marinate for 30 minutes.
Over medium heat, heat vegetable oil in a pan, add a sprig of rosemary, then carefully place each of the marinated rabbit meat in the hot pan and sear for 5 minutes on each side. Add the chopped carrot, fry for 2 minutes before taking them out from the oil and set aside.
Add the sliced onion, pepper then stir until onion slightly translucent then add the chopped tomatoes, stir and let simmer for 5 minutes
Season with garlic powder, salt, stir then add the seared rabbit meat and carrots.
Stir in, cover and let simmer on medium low heat for 15 -20 minutes stirring occasionally .Serve rabbit stew with hunks of freshly baked bread or boiled new potatoes and seasonal green vegetables.
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MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
How To Cook Rabbit Stew
Ingredients
- 1/2 kg rabbit meat
- 1 teaspoon ginger powder
- 1 teaspoon smoked paprika
- 2 cloves of garlic minced
- 1 teaspoon ground black pepper
- 1 1/2 teaspoon salt
- For the stew:
- 3 tablespoons vegetable oil
- 1 spring of fresh rosemary
- 2 medium carrots chopped
- 1 medium onion sliced
- 1/4 cup petite belle pepper chopped
- 400 g chopped tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon salt
Instructions
- In a large bowl, pour the ginger powder on the rabbit meat, add smoked paprika, garlic, black pepper, salt, stir to coat evenly then cover with cling film and set aside to marinate for 30 minutes.
- Over medium heat, heat vegetable oil in a pan, add a sprig of rosemary, then carefully place each of the marinated rabbit meat in the hot pan and sear for 5 minutes on each side. Add the chopped carrot, fry for 2 minutes before taking them out from the oil and set aside.
- Add the sliced onion, pepper then stir until onion slightly translucent then add the chopped tomatoes, stir and let simmer for 5 minutes
- Season with garlic powder, salt, stir then add the seared rabbit meat and carrots.
- Stir in, cover and let simmer on medium low heat for 15 -20 minutes stirring occasionally .Serve rabbit stew with hunks of freshly baked bread or boiled new potatoes and seasonal green vegetables.