Ingredients with Measurements:
- 2 lbs rabbit meat, cut into pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 cup pitted kalamata olives
- 1 tbsp chopped fresh thyme
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley, for garnish
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. In a Dutch oven or large pot, heat the olive oil over medium-high heat. Add the rabbit meat and cook until browned on all sides, about 5-7 minutes. Remove the rabbit meat from the pot and set aside.
2. Add the onion and garlic to the pot and sauté until softened, about 3-5 minutes.
3. Add the diced tomatoes, chicken broth, olives, and thyme to the pot. Stir to combine.
4. Return the rabbit meat to the pot and bring the mixture to a simmer.
5. Reduce the heat to low and cover the pot with a lid. Let the stew simmer for 1-2 hours, or until the rabbit meat is tender and falls off the bone.
6. Season the stew with salt and pepper, to taste.
7. Serve the rabbit stew hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 1-2 hours
Temperature:
- Stew should be simmered on low heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 320
- Fat: 16g
- Carbohydrates: 11g
- Protein: 33g
Substitutions for ingredients:
- Chicken or beef broth can be substituted for the chicken broth.
- Green olives can be substituted for the kalamata olives.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use rabbit legs instead of rabbit meat cut into pieces.
Tips and tricks:
- If the stew is too thin, remove the lid and let it simmer for a few more minutes to thicken.
- For a richer flavor, brown the rabbit meat in batches to avoid overcrowding the pot.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until warmed through.
Presentation ideas:
- Serve the stew in individual bowls or on a large platter.
Garnishes:
- Chopped fresh parsley or thyme can be used as a garnish.
Pairings:
- Serve the stew with crusty bread or over rice.
Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this stew.
Troubleshooting advice:
- If the rabbit meat is tough, let the stew simmer for a longer period of time until it becomes tender.
Food safety advice:
- Make sure the rabbit meat is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Rabbit stew is a traditional dish in many cultures, including French and Italian cuisine.
Flavor profiles:
- This stew has a savory and slightly tangy flavor from the tomatoes and olives.
Serving suggestions:
- Serve the stew as a main course for a cozy dinner at home.
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