Category: Main Dishes
For how many people: 3 – 4
Preparation time: 20 min
Cooking time: 1 hr 30
Story of the recipe or story of the chef:
I have been fortunate to be born in a house where home-cooked food was a major part of our lives. My mother was always talented when it came to cooking and she had the best restaurant in the world for the family and our friends: our house! This recipe is one of the good alternatives to all traditional recipes, as it embodies simplicity and a wonderful mixture of tastes.
List of ingredients:
- 1 whole rabbit, cut into 6 pieces
- 2 onions, chopped
- 1 stalk of celery, peeled and chopped
- Olive oil
- 1 large carrot, diced
- 4 cloves of garlic, chopped
- 3 tbsp white vinegar
- 1 tbsp dried oregano
- 1 cube of chicken stock
- 500g fresh mushrooms
- 1 cup of water
- 2 carrots, chopped in rounds
- 30g butter
- 50g fresh cream (crème fraîche)
1. Heat the oil in a heavy skillet and add the rabbit, cooking over a low heat until nicely browned.
2. Remove the rabbit to a platter. Add the butter and a little olive oil to the pan, when melted, add the carrot, garlic, celery, onion and mushrooms, and cook until they turn golden.
3. Pushing aside the vegetables, put the rabbit back into the skillet, spoon the vegetables over the rabbit pieces and add 1 cup of water or enough to braise the rabbit.
4. Bring to the boil , add 1 cube of chicken stock, oregano and cover. Cook over a reduced heat and make sure there is always enough braising liquid in the pan.
5. Cook the rabbit for 1.5 hours or until very tender. When cooked and before serving, add the cream.
6. Spoon the sauce over the rice or pasta as a side dish.
My top tip:
Being one of the leanest proteins, the rabbit meat is tender and low in fat: a good option for those who would like to maintain a healthy lifestyle.