Rabbit dishes are popular in many cuisines around the world. These are recipes for hearty, simple country cooking, and exquisite dishes of "haute" cuisine. Rabbit meat stewed with tomatoes is a tasty, thick and aromatic peasant dish.
Rabbit stewed with tomatoes in Greek
This traditional Greek dish is called stifado. Its zest is a thick sauce made from a lot of olive oil, tomatoes and wine. This kind of food will not be served to you in a restaurant or cafe, it is for home meals, where you can safely clean the plate by dipping fresh bread in a thick gravy. You will need:
- 2 wild rabbits or 1 farm;
- 2 heads of sweet red onions;
- 5 cloves of garlic;
- 10 peas of allspice;
- 1 stick of cinnamon;
- 4 bay leaves;
- 1 tablespoon dried oregano;
- 2 tablespoons of tomato paste;
- 4 large meaty tomatoes;
- 1 glass of dry sweet wine;
- ½ glass of dry sweet wine;
- ½ cup of chicken stock;
- ¼ cups of red wine vinegar;
- ½ cup of olive oil;
- freshly ground black pepper.
Wild rabbits have darker tough meat and a pronounced game aroma, farm animals are softer and fleshy, but not as fragrant.
Cut each rabbit into 6 pieces, salt and let sit for 30 minutes. Heat olive oil in a deep skillet and brown rabbit meat until golden brown. Transfer each bite to a broiler or heavy saucepan with a tight lid.
Peel the onion and cut into half rings. In the skillet where the rabbit pieces were fried, saute the onions until soft. Add the peeled minced garlic and cook for another 1 minute. Put the contents of the skillet in a roasting pan, add bay leaves, oregano, allspice and cinnamon. In the same pan, pour in dry and sweet wine, vinegar, add tomatoes, cut into small cubes, tomato paste, stir and simmer for 3-4 minutes. Pour the sauce into the rabbit and spice roasting pan and simmer for 1 hour or until the meat begins to come off the bone.
Spanish bunny stew recipe
Put out the rabbit the way it is done in Spain. You will need:
- 1 rabbit with a total weight of 2 kilograms;
- 2 small onions, cut into small cubes;
- 4 minced garlic cloves;
- 500 grams of tomatoes canned in their own juice;
- 1 bay leaf;
- 1 sprig of tarragon;
- 1 sprig of thyme;
- 1 glass of dry white wine;
- 2 crushed celery stalks;
- ½ glass of filtered water;
- olive oil;
- salt and pepper.
Using this recipe, you can also cook chicken, whose meat tastes very close to farm rabbit meat.
Cut the rabbit into 10-12 pieces. Fry the rabbit meat in olive oil in a heavy, deep skillet with high sides. Remove the meat and fry the onion in the same pan until transparent, add the celery and simmer until soft, add the garlic last and fry for about 1 minute. Pour in the canned tomatoes, simmer for another 5 minutes, stirring occasionally, season with herbs and lavrushka. Return the rabbit to the skillet, add the wine and bring the dish to a boil. Boil, the sauce should boil down by a third. Reduce heat, cover the pan with a lid and simmer over low heat for another hour and a half.
