Rabbit stewed with mushrooms
Description
The dish is prepared without unnecessary complications. You can stew the rabbit whole or in pieces—the latter option is more convenient, in my opinion. To prepare stewed rabbit with mushrooms, we'll need dry white wine, mushrooms (button mushrooms), tomato puree (you can make it yourself, it's not difficult) or tomato paste. I recommend adding cumin and basil for aroma. The finished dish can be served at the table.
Instructions
- 1
Step 1
The rabbit carcass needs to be cut into pieces.
- 2
Step 2
Heat a frying pan, add oil. Sear the rabbit on all sides until golden brown. Then set aside on a plate.
- 3
Step 3
Add butter to the same skillet. Slice the onion into half-rings and sauté, then add sliced garlic, bay leaf, and spices. Cook until the onion becomes soft. Cut the mushrooms into quarters (not finely) and add them to the onion. Mix everything and cook until the mushrooms are tender.
- 4
Step 4
Mix the flour, water, wine, and tomato purée (you can use a blender). Pour everything into the pan with the mushrooms and onions. Increase the heat and bring the contents of the pan to a boil. Then cook for another 3 minutes.
- 5
Step 5
Reduce the heat to low, placing the rabbit pieces onto the pan.
- 6
Step 6
Simmer for one to one and a half hours, until the meat becomes tender and easily separates from the bones.
- 7
Step 7
Serve the ready rabbit stewed with mushrooms, sprinkled with herbs. As a side dish, you can use baked or boiled potatoes.
- 8
Step 8
Can be served.