Savory Stewed Rabbit and Potatoes

The perfect lunch: fast, tasty, filling, healthy! The recipe for stewed rabbit with potatoes in a frying pan is suitable for your first introduction to this type of meat. All products are harmoniously combined here: rabbit meat, potatoes, onions, carrots, tomato sauce.
cook time: 1h 20 min
Noah Merrick
Savory Stewed Rabbit and Potatoes

Nutrition Facts (per serving)

101
Calories
7g
Fat
8g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Salt (approximately 1 tsp.) to taste
Water 2 cup
Potato 800 g
Bay leaf 1 pc
Tomato paste 2 tsp
Carrot 1 pc
Bulb onions 2 pc
Vegetable oil 2 tbsp
Dry spices to taste
Rabbit 600 g

Recipe instructions

Step 1

Step 1
How to cook stewed rabbit with potatoes? Prepare all ingredients. For stewing, use any part of the rabbit. I took the front one, the bottom one — I left the fattier one for baking. Use any spices to suit your taste. If you use ready-made mixtures, be sure to read the ingredients on the package. Often such mixtures already contain salt, take this into account, otherwise you risk oversalting the dish. Boil the water first, it should be hot.

Step 2

Step 2
Carefully inspect the surface of the rabbit carcass for the presence of fur residues and remove. Rinse under running water and cut into portions using a knife. You should not use an ax because bone fragments may get stuck in the meat. For stewing, use either a cauldron or, like me, a frying pan with a thick bottom and high walls. Heat a frying pan with vegetable oil and fry the rabbit on both sides until lightly browned.

Step 3

Step 3
Pour hot water over the rabbit, add half the salt, spices and tomato paste. Simmer over medium heat, covered, for about 20 minutes. During this time, approximately half of the broth should evaporate.

Step 4

Step 4
While the rabbit is stewing, start preparing the vegetables. Wash and peel the carrots and onions well. Cut the onion into half rings or smaller ones, carrots into large or medium pieces.

Step 5

Step 5
Peel, wash and cut the potatoes into large pieces.

Step 6

Step 6
When half of the broth has evaporated, add onions and carrots to the rabbit. Stir and simmer, covered, for 15 minutes. Set the heat to medium or low. Keep in mind that I give approximate times — everyoneʼs stoves are different. Taste the dish as you prepare it.

Step 7

Step 7
Then add the potatoes, add salt (if necessary) and simmer for another 20 minutes.

Step 8

Step 8
When the potatoes are ready, remove the dish from the heat. You can check the readiness of the potatoes in the following way: pierce the potato with a knife; if, when you lift it, the potato falls back, it means it’s ready; if it rises on the knife, simmer for a while and check again.

Additional rubrics

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