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🍽️ Tender Braised Rabbit with Creamy Corn Puree

730 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg rabbit (1 rabbit) ready for cooking
• 1 onion
• 2 garlic cloves
• 4 tbsp oil
• 20 g flour
• 0.5 tsp ground cumin
• 1 bunch thyme
• salt
• pepper (freshly ground)
• 250 ml white wine (dry)
• 250 ml vegetable broth
• 200 g carrots
• 150 g beans
• 400 g potatoes (waxy)

Instructions

1. 1. Cut the rabbit meat into suitable portion pieces.
2. 2. Peel the onion and garlic and chop them finely.
3. 3. Heat the oil in a large casserole pot.
4. 4. Sear the meat on all sides until browned.
5. 5. Dust the meat evenly with the flour.
6. 6. Add the chopped onions, garlic, spices, and thyme to the pot.
7. 7. Simmer the aromatics for 10 minutes while stirring.
8. 8. Deglaze the mixture with the white wine.
9. 9. Gradually pour in the broth until all vegetables and meat are covered.
10. 10. Cover the pot and braise the meat over medium heat for about 40 minutes.
11. 11. Peel the carrots and slice them.
12. 12. Wash the beans and trim the ends.
13. 13. Halve the beans if they are very long.
14. 14. Wash the potatoes, peel them, and chop them into coarse cubes.
15. 15. Add the prepared vegetables to the meat in the pot.
16. 16. Braise everything together for another 20 minutes.
17. 17. Season the stew finally with salt and pepper.
18. 18. Serve the dish together with the corn puree.

Nutrition per serving

• kcal: 730
• Protein: 67 g · Fett/Fat: 33 g · Carbs: 28 g