Rabbit stew in the oven

Name: Rabbit stew in the oven - Clarisa P.
Ingredients: 1 rabbit cut into pieces; 3; 4 carrots; 1 celery root; 4 cloves of garlic; 1 onion; a bunch of parsley; olive oil; 1 cup of tomato sauce; 1 cup of white wine; a few cloves; 2; 3 bay leaves; sea salt; pepper

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Rabbit Stew in the Oven The last time I found fresh rabbit, I put it straight in the oven to get tender meat and a sauce with vegetable and spice flavors. For me, rabbit is not a meat I cook very often, but when the opportunity arises, I prefer simple, classic recipes without complicated steps. This oven stew requires a little preparation time and leaves the rest of the work to the oven. Quick Info Total time: approx. 2 hours Preparation time: 20 minutes Cooking time: 1 hour 45 minutes Servings: 4-6, depending on the size of the rabbit Difficulty: medium Recipe type: main dish, great for quiet days or when you want to cook something special Ingredients 1 rabbit cut into pieces 3-4 carrots 1 celery root 1 onion 4 cloves of garlic A bunch of parsley Olive oil 1 glass of white wine (or red if you prefer) 1 glass of tomato sauce (or finely chopped tomatoes) A few cloves 2-3 bay leaves Sea salt Pepper Preparation method 1. Preheat the oven to 190°C. 2. Cut the rabbit into suitable pieces if it is not already prepared. Place it in a pot or an ovenproof dish with a lid. 3. Drizzle the meat with a little olive oil. Add the chopped onion and garlic on top. 4. Grate the carrots and celery root, then place them over the meat. 5. Sprinkle the chopped parsley, place the bay leaves and cloves among the pieces of meat. Add sea salt and pepper to taste. 6. Pour the glass of white wine over everything. Put the lid on and place the dish in the preheated oven. 7. Leave in the oven for 1 hour without stirring. 8. After this hour, carefully remove the pot and add the tomato sauce (or chopped tomatoes if that’s what you have). Stir gently in the pot. 9. Put the lid back on and return to the oven for another 45 minutes. 10. When the time is up, the rabbit should be nicely tender, and the sauce thickened from the vegetables and meat. Remove the dish from the oven and let it sit for a few minutes before serving. Why I make this recipe often It’s a hearty dish, perfect for moments when I find fresh rabbit. It’s made from simple ingredients and doesn’t require complicated techniques. You can leave the dish in the oven worry-free and come back when everything is ready. The resulting sauce pairs well with polenta or fresh bread. Tips and variations Tips - Use a pot with a lid so that the liquid doesn’t evaporate too quickly. - You can adjust the spices to taste, but don’t skip the bay leaves and cloves for flavor. - If the rabbit is wild, I recommend marinating it in wine with vegetables for a few hours beforehand if you have time. Substitutions - If you don’t have cloves, you can use a star anise. It will slightly change the flavor, but it still works. - White wine can be replaced with red wine for a more intense sauce. - Celery can be left out if you don’t like it, but it adds sweetness and texture. Variations - For a different texture, you can use red onion instead of yellow onion. - If you want a thinner sauce, add a little water or clear broth before putting the dish in the oven. Serving ideas - It pairs well with warm polenta, but also goes with boiled rice or mashed potatoes. - Rustic bread helps to soak up the sauce from the plate. - Pickled salad or pickled cucumbers on the side. Frequently asked questions Does rabbit meat need to be marinated beforehand? Not necessarily, but if it's wild, it can sometimes help tenderize it. For farm-raised rabbit, you can skip marinating. Can I use another type of meat? Yes, you can adapt the recipe with chicken or turkey, but the final taste will be different. How thick should the sauce be at the end? The sauce thickens quite well from the vegetables. If you want it denser, leave the dish uncovered for the last 10-15 minutes. What do I do if the meat seems dry? Check if you have enough liquid in the pot. If you used wild rabbit, you can add a few tablespoons of water or broth during cooking. How much wine is exactly? A glass of how much? A regular glass, about 150-200 ml is sufficient. The amount doesn’t have to be exact to the milliliter. Nutritional values Approximately, one serving has around 300-350 kcal, with 35-40 g of protein, 7-10 g of fat, and 12-15 g of carbohydrates, mainly from vegetables and tomato sauce. Values vary depending on how fatty the rabbit is and the portion size. It contains almost no sugar or processed carbohydrates. Storage and reheating This stew keeps well in the refrigerator, covered, for up to 3 days. It reheats easily over low heat in a pot or in the microwave. If the sauce has thickened too much, add a little water or broth while reheating. I do not recommend freezing, as the texture of the meat and vegetables changes upon thawing.

Preparation

Place the rabbit in a pot, add olive oil over it, then chopped onion and garlic not too finely. Then add the grated carrots and celery, bay leaves, cloves, chopped parsley, sea salt, and pepper. A glass of red wine is just right for this combination. You can cover the pot and place it in the preheated oven (190 degrees) for an hour. Instead of cloves, you can also use a star anise. This will give it a special aroma. After an hour, remove the pot and add the tomato sauce or finely chopped tomatoes. After 45 minutes, the stew is ready! It pairs perfectly with a little polenta on the side. Enjoy your meal!

Rabbit stew in the oven

Preparation

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