So, I decided to stew a rabbit. After a bit of trial and error, I came up with the most reliable recipe.
We cut up the rabbit. Put it in a pot with three onions, two carrots, peppercorns, a bay leaf, pour in one cup of water, and add two tablespoons of oil.
Boil-fry
- Let it come to a boil. First, bring everything to a boil over medium-high heat.
- Once it starts boiling, lower the heat to minimum. The liquid should just barely simmer, not boil too hard.
- We stew for about 1.5 hours. After about an hour, poke the meat with a knife — if it’s soft and goes through easily, it’s almost done. If it’s still tough, leave it for another 30 minutes.
- After an hour, we add salt (3-4 pinches). Don’t salt it right away — wait until the meat has softened a bit, it’ll stay juicier that way.
- Ten minutes before the end, add 2–3 crushed cloves of garlic for aroma.
Check for doneness:
The rabbit is ready when the meat is tender and easily comes off the bone. The sauce should be slightly cloudy, golden, and aromatic.
Side dishes:
You can just grab some flatbread 🙂 But we usually eat rabbit with:
- Potatoes — the perfect match.
- Green beans — the most balanced choice.
- Rice — long-grain.
- Buckwheat — if you want something more filling, homestyle.
- Pasta — if you’re going for a proper heavy dinner.
Enjoy, little piglets!