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Home » Culture » Recipes » Meat and Poultry » Stewed Rabbit

Stewed Rabbit

Stewed rabbit



Heat the oil in a strong metal saucepan. When it is hot lightly fry the liver, then take if off the heat and put it to one side. Then put the rabbit meat in the pan and brown it. Remove the seeds from the peppers, cut them into fours and add them to the pan along with one of the garlic cloves, the grated tomato, the mixed herbs, and season to taste. Stir it for a few minutes then cover it with the stock (dissolved in water) and the wine. Put a lid on the pan and leave it to cook slowly.
Meanwhile, cut wash the mushrooms and cut them into half or quarters (depending on how big they are). Peel, wash and cut the potatoes into quarters. Fry them lightly in a saucepan without browning them. In a mincer put the fried bread, the liver, the almonds and the other garlic clove. Add this to the stew. When the rabbit has been cooking slowly for an hour, add the mushrooms and the potatoes and allow it to cook for a further 15 minutes, making the total cooking time 1hour 15minutes. Serve in a deep dish.


1 hour and 40 minutes