Sweet and sour rabbit stew

Name: Sweet and sour rabbit stew
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Ingredients: Rabbit in pieces 3.3 lbs; Worcestershire sauce 6.8 tbsp; Type 00 flour to taste; Borettane onions 1.5 lbs; Carrots 1.8 cups; Celery 5.3 oz; Bay leaves 2 leaves; Canned tomatoes ¼ cup; Cinnamon powder to taste; White wine vinegar 3 spoonfuls; Water 4 ¼ cups; Sugar 2 spoonfuls; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Wild fennel 0.2 oz

it de fr es br

570

Calories per serving

Lactose Free

Energy Kcal 570
Carbohydrates g 31
of which sugars g 21.4
Protein g 58
Fats g 23.8
of which saturated fat g 6.34
Fiber g 5.7
Cholesterol mg 138
Sodium mg 790

Difficulty: Easy
Prep time: 25 min
Cook time: 55 min
Serving: 4
Cost: Average

PRESENTATION

Are you looking for a dish with rustic flavors but with an exotic twist? We have a succulent recipe in perfect fusion style for you: sweet and sour rabbit stew. A delicious main course where the most traditional Italian rabbit stew, with its tender and juicy meat, meets a creamy and tantalizing sweet and sour sauce that invites you to mop up every last bit. The slow cooking, which will result in an incredibly tender dish, will fill your entire house with its aromatic scents, and we are sure that anyone nearby will not be able to resist tasting it even before the stew is ready! Explore new flavors and prepare sweet and sour rabbit stew with us, your taste buds will thank you!

Also try the chicken stew with chestnuts and mushrooms, perfect for your fall dinners!

INGREDIENTS: Rabbit 3.3 lbs (1.5 kg) - in pieces; Worcestershire sauce 6.8 tbsp (100 ml); Type 00 flour to taste; Borettane onions 1.5 lbs (700 g); Carrots 1.8 cups (200 g); Celery 5.3 oz (150 g); Bay leaves 2 leaves; Canned tomatoes ¼ cup (50 g); Cinnamon powder to taste; White wine vinegar 3 spoonfuls; Water 4 ¼ cups (1 l); Sugar 2 spoonfuls; Fine salt to taste; Black pepper to taste; Extra virgin olive oil to taste; Wild fennel 0.2 oz (6 g)

Preparation

How to prepare Sweet and sour rabbit stew

To make the sweet and sour rabbit stew, start by carefully flouring the pieces of meat 1, then brown a few pieces at a time in a pan where you have poured 8 tablespoons of oil 2. Brown the meat over medium heat to seal its surface. When the rabbit is well browned 3 and you have finished all the pieces,

set it aside in a bowl 4. Now prepare the sauté: peel and chop the carrot 5, then wash and chop the celery stalk 6.

In a high-sided pot, preferably cast iron, heat a drizzle of olive oil 7, then add the borettane onions 8, the chopped vegetables for the sauté, and the bay leaves 9. Sauté everything over low heat for about 10 minutes.

In the meantime, prepare the dressing: pour the Worcestershire sauce into a bowl 10, add the vinegar 11, the sugar 12,

the ground cinnamon 13, the tomato pulp 14, and finally the water 15.

Once the onions are browned, add the reserved rabbit pieces 16, cover with the sauce you prepared earlier 17. Scent with fresh fennel 18,

cover with the lid 19 and continue cooking for 45 minutes over medium heat until the liquid has reduced by at least three-quarters. Once cooking is complete 20, serve your sweet and sour rabbit hot 21.

Storage

The sweet and sour rabbit stew can be stored in the refrigerator for 3-4 days in an airtight container. It can be frozen if you used fresh ingredients.