Rabbit stew
easy
60 mins
60 mins
Ingredients
- 2 packs (à 1 kg) frozen, ready-to-cook rabbit parts
- 350 g Shallots
- 2-3 Garlic cloves
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 1 Bay leaf
- 1 Branch rosemary
- 1/2 l White wine
- 1/2 l clear broth (instant)
- 750 g Carrots
- 350 g Mushrooms
- 150 g Fresh cream
- 1 collar Parsley
Directions
- 1
It is best to defrost rabbit parts overnight in the refrigerator. Peel shallots and garlic. Depending on the size, halve the shallots if necessary and cut the garlic into slices. Wash the rabbit parts and pat dry.
- 2
Rub with salt and pepper and fry in a frying pan in hot oil all around. Add shallots and garlic to the rabbit and fry. Add bay leaf and rosemary, pour on wine and stew covered for 45 to 55 minutes, gradually adding broth.
- 3
Peel, wash and cut the carrots into pieces. Add 20 minutes before the end of cooking time. Clean the mushrooms, rub with kitchen paper, halve if necessary and add ten minutes before the end of the cooking time.
- 4
Remove bay leaf and rosemary branch, stir in crème fraîche. Season to taste with salt and pepper. Wash the parsley, dab dry, chop and sprinkle on top. Delicious with baguette.
Nutrition Facts
620 kcal
11 g
31 g
59 g
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