Composition / ingredients
Step-by-step cooking
Step 1:
How to cook rabbit stewed with potatoes? Prepare all ingredients. To extinguish, take any part of the rabbit. I took the front one, the bottom one - I left the greasier one for baking. Take any spices to your taste. If you use ready-made mixtures, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish. Pre-boil the water, it should be hot.
Step 2:
Carefully inspect the surface of the rabbit carcass for the presence of wool residues, remove. Rinse under running water and cut into portions with a knife. You should not use an axe, because bone fragments can get stuck in the meat. For stewing, use either a cauldron or, like me, a frying pan with a thick bottom and high walls. Heat a frying pan with vegetable oil and fry the rabbit on both sides until light brown.
Step 3:
Pour hot water over the rabbit, add half the salt, spices and tomato paste. Simmer over medium heat under a lid for about 20 minutes. During this time, about half of the broth should evaporate.
Step 4:
While the rabbit is stewing, prepare the vegetables. Wash and peel the carrots and onions well. Cut the onion into half rings or smaller, carrots into large or medium pieces.
Step 5:
Peel the potatoes, wash and cut into large chunks.
Step 6:
When half of the broth has evaporated, add onions and carrots to the rabbit. Stir and simmer, covered, for 15 minutes. Put the fire on medium or low. Keep in mind that I specify the time approximately - everyone's plates are different. Taste the dish when you cook it.
Step 7:
Then add the potatoes, add salt (if necessary) and simmer for another 20 minutes.
Step 8:
When the potatoes are ready, remove the dish from the heat. You can check the readiness of potatoes as follows: pierce the potato with a knife, if the potato falls back when it is lifted, it means it is ready, if it rises on a knife, put it out for some more time and check again.
Rabbit with potatoes serve warm. You can add any vegetables - fresh, baked or pickled. Rabbit meat according to this recipe turns out to be very tender.
Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Rabbit meat (sliced) - 188 kcal/100g
- Fried rabbit - 241 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
