Vegetable stew with rabbit meat

The rabbit is a versatile and delicious ingredient, and this traditional recipe promises to highlight the best flavors of the meat. We start by cutting the rabbit into six pieces, ensuring that each portion is uniform so that it cooks evenly. The kidneys, an often-overlooked delicacy, are halved lengthwise, and this step will add extra flavor to the dish.

After we finish portioning, we wash the meat well to remove any impurities. Once cleaned, it is generously seasoned with salt and sprinkled with paprika, which will give a smoky flavor and a beautiful color to the dish. In a large skillet, we heat the lard, and when it has melted, we add the rabbit pieces. We cover the skillet with a lid and let the meat stew over low heat, allowing the flavors to develop gradually.

Meanwhile, we take care of the vegetables. The onion, after being peeled, is washed and chopped finely. The pepper, cleaned of its stem and seeds, is diced, while the carrot and parsnip are peeled and sliced into rounds. The celery stalks and leeks, washed and cut into rounds, will add a fresh taste to the dish. Once the meat has stewed and the water released from it has almost evaporated, we add all these vegetables, along with peas, basil, and rosemary, plus a little salt. We pour in 100 ml of red wine and 200 ml of water, mix well, and let everything simmer over low heat, covering the skillet again.

The garlic, peeled and washed, will add extra flavor, while the potatoes, peeled, washed, and diced, will be kept in a bowl of cold water to prevent oxidation. After the vegetables have stewed, we add the potatoes, garlic, and a little salt, plus enough water to cover them, about 800 ml. We continue to simmer over low heat, with the lid on, to allow the flavors to combine.

The tomatoes, washed and halved, will bring freshness after we process them in a blender to obtain a delicious juice. When the mixture in the skillet is well-cooked, we add the tomato juice, bay leaf, and pepper, allowing it to simmer uncovered to concentrate the flavors. Finally, before removing the skillet from the heat, we sprinkle freshly washed and chopped parsley for a touch of color and freshness. This dish is served hot, and the rich flavors and varied textures are sure to delight any meal.

 Ingredients: half a rabbit (upper part) + kidneys; salt; a teaspoon of sweet paprika; a tablespoon of solid lard; two onions; a Kapia pepper; a carrot; a parsnip; two sticks of celery; 50 g of leek; 50 g of frozen peas; a sprig of fresh basil; a sprig of fresh rosemary; 100 ml of red wine; 1 l of water; 500 g of potatoes; 3 cloves of garlic; 300 g of tomatoes; a bay leaf; a few black peppercorns; a bunch of fresh parsley.

 Tags:  onion greenness garlic carrots tomatoes potatoes pepper peas wine stew