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🍽️ Classic Rabbit Stew

389 kcal · 30 min · 4 servings

Ingredients

• 1000 g rabbit back (2 rabbit backs)
• salt
• pepper (from the mill)
• 1 tbsp flour
• 500 g shallots
• 4 garlic cloves
• 4 tbsp olive oil
• 0.25 l red wine
• 2 bay leaves
• 1 cinnamon stick
• 3 cloves
• 0.5 tsp dried thyme
• 500 g tomatoes
• 1 tbsp red wine vinegar
• 2 tbsp fresh thyme leaves (chopped)

Instructions

1. 1. Cut the rabbit back into about 10 equal pieces.
2. 2. Season the meat pieces generously with salt and pepper.
3. 3. Lightly coat the meat pieces in flour until they are dusted.
4. 4. Peel the shallots but leave them whole.
5. 5. Peel the garlic and slice it into thin pieces.
6. 6. Heat 1 tablespoon of oil in a large pan.
7. 7. Fry the meat pieces on both sides until golden brown.
8. 8. Remove the meat from the pan and set it aside.
9. 9. Add the whole shallots to the remaining frying fat.
10. 10. Sauté the shallots briefly until they take on a slight color.
11. 11. Add the garlic slices and sauté them briefly as well.
12. 12. Return the fried meat pieces to the pan.
13. 13. Pour half of the wine over the meat.
14. 14. Add bay leaves, a cinnamon stick, cloves, and dried thyme.
15. 15. Cover the pan and let the stew simmer on low heat for 1 hour.
16. 16. Gradually pour in the remaining wine while simmering.
17. 17. Pour boiling water over the tomatoes to blanch them.
18. 18. Remove the skin from the tomatoes.
19. 19. Quarter the tomatoes and remove the core.
20. 20. Cut the tomato flesh into small cubes.
21. 21. Add the tomato cubes to the meat after 1 hour.
22. 22. Let the stew simmer for another 30 minutes.
23. 23. Season the dish with vinegar, salt, and pepper to taste.
24. 24. Sprinkle the finished stew with fresh thyme.
25. 25. Serve the stew hot.

Nutrition per serving

• kcal: 389
• Protein: 46 g · Fett/Fat: 14 g · Carbs: 11 g