Rabbit meat can be a very good replacement if you want to take a break from chicken and rabbit stew is a perfect way to start with. It is a bit more dense than chicken and somehow less fatty, maybe a hint sweater. The way I like to eat it the most is in a stew with many vegetables.
In this recipe I will also talk about a good way to make golden and crispy baked potatoes. American potatoes go well with everything and are one of my favorite side dishes ever.
Rabbit stew with baked potatoes
Servings: 4
Cooking time stew: 40 min
Cooking time potatoes: 1 hour
Difficulty: medium
Ingredients
- 2 rabbit thighs
- 2 big carrots
- 3 celery sticks
- 1 green pepper
- 1 onion
- 2 cloves of garlic
- 1 tomato
- 1 cup of tomato sauce
- thyme
- salt and pepper
- sunflower oil for frying
For the potatoes
- 7-8 big potatoes
- 2 cloves of garlic
- 4 tbsp of olive oil
- salt and pepper
Directions
- Peel and wash the potatoes.
- Cut them into wedges and place them in a pot. Add salt to taste and cover them with water.
- Bring them to a boil and let them boil on medium fire until they are cooked and you can penetrate them with a fork.
- While the potatoes are cooking, cut the carrot, celery, pepper and onion.
- Place it on medium fire in a preheated pan with sunflower oil and cook them for 5-7 min.
- Add the 2 cloves of garlic and the chopped tomato.
- Season with salt and thyme.
- Add the tomato puree too and let it simmer until the vegetables are almost ready.
- While the stew is simmering and the potatoes are probably ready, let them cool down in a strainer so that the vapors go out of them.
- Start frying the rabbit legs until they are nice and golden.
- Once they are ready, let them cool down a bit and you can clean the meat, so that the stew is easier to be eaten.
- Place the meat back on low fire.
- Scratch the potatoes with a fork so that they look a bit crumbled. This will help them to get crunchy.
- Place them in a tray in one layer and season with olive oil and pepper. Add two whole garlic cloves, too.
- Bake them for 30-40 in the preheated oven at 200 C.
- Add the stew on the frying meat and let it simmer together on low fire for 15 min.
- Now that you synchronized both, they are ready to be served together.
