🍽️ Rabbit Stew with Peppers

Name: Rabbit Stew with Peppers
Total time: 30 min
Yield: 4 servings
Ingredients: 1 rabbit (approx. 1,3 kg); salt; pepper (from the mill); 3 onions; 2 garlic cloves; bell peppers (2 red and yellow each); 1 tbsp butter; 3 tbsp olive oil; 1 sprig tarragon; 1 tsp fennel seeds; 100 ml dry vermouth (e.g. Noilly Prat); 200 ml chicken broth

385 kcal · 30 min · 4 servings

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Ingredients

1 rabbit (approx. 1,3 kg)
salt
pepper (from the mill)
3 onions
2 garlic cloves
bell peppers (2 red and yellow each)
1 tbsp butter
3 tbsp olive oil
1 sprig tarragon
1 tsp fennel seeds
100 ml dry vermouth (e.g. Noilly Prat)
200 ml chicken broth

Instructions

1. Cut the rabbit meat into eight equal pieces.
2. Rub all pieces of meat thoroughly with salt and pepper.
3. Peel the onions and the garlic cloves.
4. Halve the onions lengthwise and cut them into wedges.
5. Slice the garlic thinly.
6. Wash the peppers thoroughly.
7. Halve the peppers lengthwise.
8. Remove the seeds and all white inner membranes from the peppers.
9. Cut the pepper halves into finger-width strips.
10. Heat butter and oil in a casserole dish.
11. Fry the meat on all sides over medium heat.
12. Add the onions, garlic, tarragon, and fennel seeds to the meat.
13. Fry the spices and vegetables briefly.
14. Deglaze the meat with vermouth.
15. Pour in the broth.
16. Add the pepper strips to the casserole.
17. Lightly salt and pepper the mixture.
18. Preheat the oven to 200 degrees.
19. Place the casserole in the center of the oven.
20. Simmer the rabbit covered for about 40 minutes.
21. Turn the rabbit pieces once during the cooking time.
22. Adjust the sauce with salt and pepper to taste.
23. Serve the stew with ribbon noodles or garlic mashed potatoes.

Nutrition per serving

kcal: 385
Protein: 43 g · Fett/Fat: 18 g · Carbs: 9 g