🍽️ Spicy Braised Rabbit Stew

Name: Spicy Braised Rabbit Stew
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g onions (3 onions); 2 garlic cloves; 1 small organic lemon; 600 g carrots (4 carrots); 1 kg small waxy potatoes; 1 rabbit (approx. 1,2 kg, cut into 8 pieces by the butcher); salt; pepper; 4 tbsp olive oil; 300 ml poultry stock; 2 sprigs thyme; 3 bay leaves; 2 allspice berries; 2 tbsp capers (jar); 1 bunch basil

620 kcal · 30 min · 4 servings

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Ingredients

150 g onions (3 onions)
2 garlic cloves
1 small organic lemon
600 g carrots (4 carrots)
1 kg small waxy potatoes
1 rabbit (approx. 1,2 kg, cut into 8 pieces by the butcher)
salt
pepper
4 tbsp olive oil
300 ml poultry stock
2 sprigs thyme
3 bay leaves
2 allspice berries
2 tbsp capers (jar)
1 bunch basil

Instructions

1. Peel the onions and the garlic.
2. Halve the onions and cut them into wedges.
3. Slice the garlic into thin pieces.
4. Rinse the lemon under hot water.
5. Dry the lemon.
6. Slice the lemon into thin rounds.
7. Peel the carrots and the potatoes.
8. Wash the vegetables thoroughly.
9. Cut the potatoes in half lengthwise.
10. Slice the carrots.
11. Remove any skin or fat residue from the rabbit pieces.
12. Season the meat with salt and pepper.
13. Heat three tablespoons of olive oil in a casserole dish.
14. Brown the rabbit pieces on all sides.
15. Remove the meat from the pot and set it aside.
16. Add the remaining oil to the fat in the pot.
17. Sauté the onions and garlic until translucent.
18. Add the lemon slices.
19. Fry the lemon briefly.
20. Add the carrots and potatoes to the pot.
21. Fry the vegetables while stirring.
22. Season the vegetables with salt and pepper.
23. Pour in the meat stock.
24. Let the sauce reduce uncovered for three to five minutes.
25. Wash the thyme.
26. Shake the thyme dry.
27. Strip the thyme leaves from the stems.
28. Add thyme, bay leaf, allspice berries, and capers to the vegetables.
29. Place the rabbit meat on top of the vegetables.
30. Preheat the oven to 180 degrees Celsius (convection 160 degrees, gas mark 2-3).
31. Place the casserole on the middle rack.
32. Cover the casserole.
33. Cook the dish in the oven for fifty minutes.
34. Wash the basil.
35. Shake the basil dry.
36. Strip the basil leaves.
37. Cut the basil leaves into thin strips.
38. Remove the rabbit from the oven.
39. Adjust the seasoning of the vegetables with salt and pepper.
40. Sprinkle the chopped basil over the dish.

Nutrition per serving

kcal: 620
Protein: 75 g · Fett/Fat: 16 g · Carbs: 38 g