This comforting rabbit stew with spices is ideal for those cold winter days. If you’re going to invite someone special to dinner, prepare this tasty rabbit recipe. Has excellent presentation, your visits will love the perfect fusion of flavors. Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR RABBIT STEW WITH SPICES
Here you'll find all the ingredients needed to make this recipe:
- Rabbit cut into pieces
- Tomato
- Sweet red pepper paste
- Nutmeg
- Saffron
- Rosemary
- Pepper
- Worcestershire sauce
- Onion
- White wine
- Olive oil
- Garlic
- Salt
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE RABBIT STEW WITH SPICES
Step 1: Season the rabbit with a little salt, pepper, saffron, nutmeg, Worcestershire sauce, sweet red pepper paste and white wine. Let marinate about one hour.
Step 2: In a large saucepan, add the olive oil, the peeled garlic, the peeled tomatoes cut into small chunks and the chopped onion. Cook over low heat until the tomato start to break down, stirring occasionally. Add the rabbit with the marinade, stir, cover the pan with a lid and cook over low heat, stirring occasionally.
Step 3: Turn off the heat, sprinkle the rabbit with chopped rosemary and serve with white rice or mashed potato. Bon appetit!!!
YOU MAY ALSO LIKE
- Stewed rabbit with spaghetti
- Rabbit in the oven with homemade sauce
- Rabbit rice
- Stewed rabbit with carrots
- Rabbit in the oven with lemon
Follow us on FACEBOOK, INSTAGRAM, PINTEREST, YOUTUBE and TWITTER for more tasty recipes!
Rabbit stew with spices
This comforting rabbit stew with spices is ideal for those cold winter days. If you’re going to invite someone special to dinner, prepare this tasty rabbit recipe. Has excellent presentation, your visits will love the perfect fusion of flavors. Bon appetit!!!
4.40 from 5 reviews
- 1.2 kg (2 2/3 pounds) rabbit cut into pieces
- 3 medium ripe tomatoes
- 1 tablespoon sweet red pepper paste
- Nutmeg (to taste)
- Saffron (to taste)
- Rosemary (to taste)
- Pepper (to taste)
- 1 tablespoon Worcestershire sauce
- 1 large onion
- 100 ml (1/2 cup) white wine
- 50 ml (1/4 cup) olive oil
- 5 cloves of garlic
- Salt (to taste)
- Season the rabbit with salt, pepper, saffron, nutmeg, Worcestershire sauce, sweet red pepper paste and white wine. Let marinate about one hour.
- In a large saucepan, add the olive oil, the peeled garlic, the peeled tomatoes cut into small chunks and the chopped onion. Cook over low heat until the tomato start to break down, stirring occasionally. Add the rabbit with the marinade, stir, cover the pan with a lid and cook over low heat for about 50 minutes, stirring occasionally.
- Turn off the heat, sprinkle the rabbit with chopped rosemary and serve with white rice or mashed potato.
