An Autumn stew with rabbit

Rabbit is a white meat and fits in low-calorie diets. It has a tender taste.  It is Autumn, so there are a lot of root vegetables on the market such as turnips, celery, and parsnip.

Rabbit dishes usually contain beer, or mustard, or tarragon, or a combination.  I took beer and combined this into  very tasty stew.

Like chicken, rabbits are mass-produced and sometimes raised in ways you rather not like to know. So buy your rabbit, and chicken, from a reputable shop and not the price-killer of the week from the cuni-battery (from Oryctolagus Cuniculus).

 

Ingredients

  • One rabbit
  • Half a celery
  • Six turnips
  • Two parsnips
  • One head of garlic
  • Fresh herbs (rosemary, thyme)
  • Two tablespoons of lemon juice
  • Some pitted prunes
  • Some pitted olives
  • Olive oil
  • A can of beer (Pelfort)
  • Bunch of parsley

Steps

  1. I first cut the rabbit in pieces (legs and the back side in three parts) and discarded the head. I did not use the innards but you can add it later in a sauce.
  2. I marinated the rabbit in olive oil, lemon juice and fresh herbs overnight.
  3. I fried the rabbit parts briefly in some oil in a skillet (just as much rabbit as fits) until it was brown, then I put it aside.
  4. I peeled cut the parsnip, turnip and celery in small pieces and added a head of garlic (cloves separated but not peeled or crushed). I fried the vegetables briefly in oil as well.
  5. Then I pre-heated an oven to 240 °C and put the rabbit in an oven dish. I added the vegetables, herbs, prunes, olives, some pepper and poured over the beer.
  6. I closed the lid, put it in the oven for 45 minutes.
  7. I chopped the parsley.
  8. At the end of the 45 minutes, I tasted for salt and pepper, removed the herbs and added the chopped parsley.

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