Stewed Rabbit

Stewed Rabbit Recipe from Malta - Delicious and Savory

Region / culture: Malta | Servings: 4

Introduction

Stewed rabbit is a classic dish that has been enjoyed for centuries. This hearty and flavorful recipe combines tender rabbit meat with succulent pork belly, vegetables, and a rich tomato and red wine sauce. It is a comforting and satisfying meal that is perfect for a cozy dinner at home.

History

Stewed rabbit has a long history in European cuisine, particularly in countries like France, Italy, and Spain. Rabbit meat has been a popular protein source for centuries, as it is lean, flavorful, and versatile. The slow cooking method used in this recipe allows the meat to become tender and juicy, while the addition of pork belly adds richness and depth of flavor.

Ingredients

1 jointed young rabbit
500 g belly of pork, cut into portions
1 medium onion, chopped
4 garlic cloves, crushed
4 small carrots, peeled and sliced
250 g shelled peas
2 bay leaves
1 glass red wine
3 tbsp tomato purée
oil for frying
salt and pepper

How to prepare

Heat the oil in a deep casserole and lightly fry the rabbit joints on both sides. Remove from the casserole and set aside. Fry the pork belly in the same oil and set aside. Fry the onion and garlic in the same oil, then add the rabbit and pork back to the casserole.
Add the diluted tomato puree to the casserole and bring to a boil.
Add the red wine to the casserole and bring to a boil.
Lower the heat, add the bay leaves, season to taste, and simmer for 30 minutes.
Add the carrots and peas to the casserole and cook for a further 15 minutes or until the rabbit is tender.
The sauce should have reduced by half.

Variations

You can add other vegetables such as potatoes, mushrooms, or bell peppers to the stew for added texture and flavor.
For a lighter version, you can use chicken or turkey meat instead of rabbit.

Cooking Tips & Tricks

Make sure to brown the rabbit and pork belly before adding them to the casserole. This will help to develop a rich flavor in the dish.

- Be sure to season the stew well with salt and pepper to enhance the flavors of the ingredients.

- If you prefer a thicker sauce, you can add a cornstarch slurry to the stew towards the end of cooking.

- Serve the stew with crusty bread or over creamy mashed potatoes for a complete meal.

Serving Suggestions

Serve the stew with crusty bread or over creamy mashed potatoes for a complete meal.

- Garnish with fresh herbs such as parsley or thyme for added flavor.

Cooking Techniques

The key to a successful stew is to cook it low and slow to allow the flavors to meld together and the meat to become tender.

Ingredient Substitutions

If you cannot find rabbit meat, you can use chicken or turkey as a substitute.

- You can also use bacon or pancetta instead of pork belly for a different flavor profile.

Make Ahead Tips

This stew can be made ahead of time and reheated before serving. The flavors will continue to develop as it sits.

Presentation Ideas

Serve the stew in a rustic bowl with a sprinkle of fresh herbs on top for a beautiful presentation.

Pairing Recommendations

This stew pairs well with a glass of red wine, such as a Pinot Noir or Merlot.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

- Calories per serving: 400

Carbohydrates

15g per serving

Fats

20g per serving

Proteins

35g per serving

Vitamins and minerals

This stew is rich in vitamins and minerals, particularly vitamin A, vitamin C, iron, and potassium.

Alergens

This recipe contains pork and may not be suitable for those with pork allergies.

Summary

This stew is a well-balanced meal that provides a good source of protein, healthy fats, and essential vitamins and minerals.

Summary

Stewed rabbit is a delicious and comforting dish that is perfect for a cozy dinner at home. This recipe combines tender rabbit meat with succulent pork belly, vegetables, and a rich tomato and red wine sauce for a hearty and satisfying meal. Serve with crusty bread or over creamy mashed potatoes for a complete and delicious meal.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for stewed rabbit. It was many years ago, when I was just a young girl living in the countryside. My grandmother, who was a skilled cook, had received the recipe from a dear friend who lived in the neighboring village.

I remember the day vividly. It was a crisp autumn morning, and the leaves had just begun to turn a deep shade of red. My grandmother had invited her friend over for tea, and as the two women sat chatting in the kitchen, I sat nearby, quietly listening to their conversation.

As they talked, my grandmother's friend mentioned a delicious stewed rabbit recipe that she had learned from her own grandmother. She spoke of tender rabbit meat simmered in a savory broth with carrots, onions, and herbs. My mouth watered just listening to her describe it.

Intrigued, I watched as my grandmother's friend pulled out a worn, stained piece of paper from her pocket. It was the recipe for the stewed rabbit, written in her grandmother's elegant script. I could see the excitement in my grandmother's eyes as she read over the ingredients and instructions.

After her friend left, my grandmother turned to me with a smile and said, "We must make this stewed rabbit together, my dear. It sounds absolutely delicious." And so, that afternoon, we set to work in the kitchen, gathering the ingredients and following the recipe to a tee.

The smell of the rabbit simmering in the pot filled the kitchen, and I watched in awe as my grandmother deftly chopped vegetables and seasoned the broth with herbs. She taught me how to brown the rabbit meat and patiently explained the importance of letting the stew simmer slowly to allow the flavors to meld together.

As we sat down to enjoy the finished dish, I took my first bite of the tender rabbit meat and savory broth. It was a revelation. The flavors danced on my tongue, and I knew that this recipe would become a favorite in our household.

Over the years, my grandmother and I made the stewed rabbit recipe countless times. We would gather around the table with family and friends, sharing stories and laughter as we enjoyed this comforting and delicious dish. Each time we made it, I felt a connection to my grandmother's friend and her grandmother, knowing that this recipe had been passed down through generations.

As I grew older and eventually moved away from the countryside, I took the recipe with me, carrying on the tradition of making stewed rabbit for my own family. I added my own touches to the dish, experimenting with different herbs and vegetables to make it my own.

But no matter how many times I've made it, the stewed rabbit recipe will always hold a special place in my heart. It reminds me of that crisp autumn day in my grandmother's kitchen, of the warmth and love that went into preparing it, and of the joy that comes from sharing a meal with those you hold dear.