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🍽️ Basque Rabbit Stew

447 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 1 green bell pepper
• 2 onions
• 1 clove of garlic
• 1 rabbit (kitchen-ready, approx. 1.4 kg)
• salt
• pepper (from the mill)
• flour (for dusting)
• 150 ml dry white wine
• 500 g peeled tomatoes (can)
• 200 ml game stock

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut the peppers into quarters and remove the seeds.
3. 3. Dice the pepper flesh into small cubes.
4. 4. Peel the onions and garlic.
5. 5. Slice the onions into thin strips.
6. 6. Finely chop the garlic.
7. 7. Rinse the rabbit pieces.
8. 8. Pat the meat dry with a kitchen towel.
9. 9. Cut the rabbit into 12 pieces.
10. 10. Season the meat pieces with salt and pepper.
11. 11. Lightly toss the meat pieces in flour.
12. 12. Fry the meat in batches in a large pot with hot clarified butter.
13. 13. Brown the meat pieces on all sides.
14. 14. Add the onions, garlic, and pepper pieces to the pot.
15. 15. Sauté the vegetables briefly until they soften.
16. 16. Deglaze the dish with the wine.
17. 17. Pour the wine into the hot pot.
18. 18. Scrape up the browned bits from the bottom of the pot.
19. 19. Add the tomatoes and the meat stock (fond).
20. 20. Season the dish again with salt and pepper.
21. 21. Let the stew simmer gently over medium heat.
22. 22. Simmer the dish for 45 to 60 minutes.
23. 23. Taste the dish one last time.
24. 24. Serve the stew hot.

Nutrition per serving

• kcal: 447
• Protein: 55 g · Fett/Fat: 20 g · Carbs: 8 g