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).
- 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
- 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.
- I marinated the rabbit in olive oil, lemon juice and fresh herbs overnight.
- 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.
- 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.
- 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.
- I closed the lid, put it in the oven for 45 minutes.
- I chopped the parsley.
- At the end of the 45 minutes, I tasted for salt and pepper, removed the herbs and added the chopped parsley.