Rabbit stew with vegetables and mushrooms
Description
The recipe won't take much time. Rabbit meat is an excellent dietary product, so it's best to cook it in a way that preserves all its beneficial properties. I suggest baking marinated rabbit in the oven with fresh vegetables. It will be simple and very delicious. Serve hot.
Instructions
- 1
Step 1
Cut the rabbit's hind part into medium pieces.
- 2
Step 2
Place in a bowl, add onion sliced into half-rings, season with pepper, then add sugar, salt, and lemon juice. Sprinkle with a pinch of rosemary needles and drizzle with a spoonful of olive oil. Mix well with hands and press down firmly. Cover with a lid and refrigerate overnight.
- 3
Step 3
Remove the rabbit from the refrigerator an hour before cooking and let it come to room temperature. Wash and peel the vegetables (if necessary). Cut the zucchini and pumpkin into large slices. Halve the garlic cloves lengthwise, cut the pepper into wedges, and slice the tomatoes thinly. Slice the mushrooms.
- 4
Step 4
Place pumpkin, zucchini, and garlic into a greased ceramic dish. Sprinkle with peppers, and lightly salt.
- 5
Step 5
Place the rabbit meat together with the marinade on top.
- 6
Step 6
Place slices of mushrooms and peppers. I used whole frozen mushrooms, which I slightly warmed in the microwave and then sliced.
- 7
Step 7
Top the stew with tomato slices. Season with salt and pepper, drizzle with the remaining olive oil, and place a sprig of rosemary on top.
- 8
Step 8
Bake in a preheated oven at 200 degrees, covered with foil, for 40 minutes. Then remove the foil and continue baking until golden brown, reducing the heat to 180 degrees.
- 9
Step 9
Let it rest under foil outside the oven for about 15 minutes and serve hot.