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🍽️ Hearty Rabbit Stew with Tomatoes

701 kcal · 30 min · 4 servings

Ingredients

• 1 rabbit (approx. 1.4 kg)
• salt
• pepper (from the mill)
• 4 tomatoes
• 2 garlic cloves
• 2 tbsp butter
• 1 tbsp oil
• 1 herb bundle (parsley, thyme, rosemary, sage...)
• 200 ml red wine
• nutmeg

Instructions

1. 1. Cut the rabbit meat into about 10 equal pieces.
2. 2. Remove the kidneys and the attached fat, then discard them.
3. 3. Carefully remove the fillets and the liver and set them aside.
4. 4. Separate the remaining meat from the bones and remove any small bone fragments.
5. 5. Season the deboned meat with salt and black pepper.
6. 6. Pour boiling water over the tomatoes.
7. 7. Shock the tomatoes immediately with cold water to loosen the skin.
8. 8. Peel the skin off the tomatoes.
9. 9. Chop the peeled tomatoes finely.
10. 10. Peel the garlic.
11. 11. Finely chop the garlic.
12. 12. Heat 1 tablespoon of butter and the oil in a large pot.
13. 13. Fry the rabbit pieces in the hot fat mixture.
14. 14. Add the chopped garlic and the tied herb bouquet.
15. 15. Fry the vegetables and herbs briefly until fragrant.
16. 16. Deglaze the dish with wine.
17. 17. Let the liquid reduce slightly.
18. 18. Add the chopped tomatoes to the pot.
19. 19. Season the ragout with a pinch of ground nutmeg.
20. 20. Let the ragout simmer on low heat for 30 minutes.
21. 21. Heat the remaining butter in a separate pan.
22. 22. Fry the previously set-aside fillet pieces in the butter.
23. 23. Also fry the liver pieces in the pan.
24. 24. Fry the meat pieces for 3 to 5 minutes, turning them on all sides until cooked through.
25. 25. Heat a dry pan without fat.
26. 26. Toast the pine nuts in the pan carefully.
27. 27. Remove the pine nuts from the heat as soon as they are lightly browned.
28. 28. Add the fried liver and fillet pieces to the rabbit ragout.
29. 29. Also add the toasted pine nuts.
30. 30. Stir all ingredients in the pot well.

Nutrition per serving

• kcal: 701
• Protein: 79 g · Fett/Fat: 38 g · Carbs: 4 g