Rabbit Stew with Onions
A hunter's autumn dish — rabbit marinated in wine and vinegar, browned and stewed slowly with a heap of small whole onions, tomato, bay and allspice until the meat slips off the bone and the onions turn sweet.
Ingredients
Ingredients
- 1 rabbit (about 1.5 kg), jointed into 8 pieces
- 300 ml dry red wine
- 2 tbsp red wine vinegar
- 3 bay leaves
- 6 allspice berries
- 1 tsp black peppercorns
- 800 g small onions (pickling onions or shallots)
- 5 tbsp sunflower oil
- 6 cloves garlic, peeled
- 2 tbsp tomato purée
- 1 tbsp sweet paprika
- 300 ml hot water
- 2 tsp salt
Nutrition (estimated)
high confidenceRecipe total: 1511 kcal · P 20.4g · C 133.8g · F 79.4g
Estimated from 13 of 13 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Put the rabbit in a bowl with the wine, vinegar, bay leaves, allspice and peppercorns, cover and marinate in the fridge for at least 4 hours, or overnight — the marinade softens the lean meat and tames the strong taste of game.
- 2Lift out the rabbit, pat it dry and keep the marinade with its spices.
- 3Peel the small onions, trimming the root end without cutting it off, so they hold together through the long simmer.
- 4Season the rabbit with 1 tsp of the salt. Heat 3 tbsp of the oil in a heavy casserole over medium-high heat and brown the pieces on all sides, 8–10 minutes in total; set aside.
- 5Add the remaining oil, the onions and the garlic and fry for 8 minutes, shaking the pan, until the onions are golden in patches.
- 6Take off the heat, stir in the tomato purée and paprika, then return the rabbit and pour in the marinade with its spices, the hot water and the remaining salt.
- 7Bring to the boil, cover and simmer very gently for 1 hour 30 minutes, until the meat comes away from the bone and the onions are soft but still whole — shake the pan rather than stirring with a spoon, so they don't break.
- 8Uncover and simmer for 10–15 minutes more, until the sauce is thick and glossy.
- 9Remove the bay leaves and rest for 10 minutes before serving.
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Questions and answers
How long does Rabbit Stew with Onions take to make?
About 395 minutes: 270 min prep and 125 min cooking.
What ingredients do you need for Rabbit Stew with Onions?
13 ingredients: rabbit, dry red wine, red wine vinegar, bay leaves, allspice berries, black peppercorns, small onions, sunflower oil, garlic, tomato purée, sweet paprika, hot water and 1 more.
How many servings does this Rabbit Stew with Onions recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Rabbit Stew with Onions?
About 378 kcal, with 5.1 g protein, 33.5 g carbohydrate and 19.8 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Rabbit Stew with Onions recipe suit?
It is gluten-free and dairy-free.
What cuisine is Rabbit Stew with Onions?
Rabbit Stew with Onions comes from Bulgarian cuisine.
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