Rabbit with potatoes and rosemary

Name: Rabbit with potatoes and rosemary - Matilda P.
Ingredients: 1 rabbit; 1 head of garlic; 6; 7 cherry tomatoes; 2 tablespoons of tomato paste; 1/2 cup of white wine; 6; 7 large potatoes; 1; 2 sprigs of rosemary; olive oil

Diverse - Rabbit with potatoes and rosemary by Matilda P. - Recipia

I have often found myself with a fresh rabbit and not wanting to complicate things too much. Usually, I chop it up and put it directly with potatoes, garlic, and rosemary, without second thoughts. It's the kind of recipe that is made in a large pot and left to do its thing on low heat while you take care of other things around the house. The ingredients are simple, and the taste is clear and familiar, nothing sophisticated. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 10-15 minutes (chopping, cleaning, cutting) Cooking time: about 1 hour Servings: 5-6 Difficulty: medium (especially when chopping) Recipe type: main course, slow-cooked, rabbit meat Ingredients 1 rabbit (chopped and washed) 1 head of garlic 6-7 cherry tomatoes (or small tomatoes, quartered) 2 tablespoons tomato paste 1/2 glass white wine 6-7 large potatoes 1-2 sprigs of rosemary Olive oil Salt and pepper, to taste Preparation method 1. Chop the rabbit into suitable pieces and wash them well under cold running water. 2. Season the meat with salt and pepper on all sides, to taste. 3. Clean and finely chop the garlic. Cut the tomatoes into quarters, peel the potatoes, and cut them into large cubes. 4. In a large non-stick pan or pot, add a little olive oil and the chopped garlic. Let the garlic brown slightly without burning. 5. Add the rabbit pieces and let them brown lightly on all sides for a few minutes. 6. Add the chopped potatoes, tomatoes, rosemary sprigs, tomato paste, white wine, and a glass of water over the meat. Stir gently. 7. Partially cover the pot and let it simmer on low heat for about an hour. Occasionally check if there is enough liquid; add more water if necessary. 8. Towards the end, taste and adjust the salt and pepper. Remove the rosemary sprigs before serving. Why I make this recipe often For me, this recipe is practical when I want to cook rabbit meat without hassle. The ingredients are easy to find, it doesn't require marinating or complicated steps, and all the food comes out in one pot. It’s also good reheated, and the combination of potatoes and rosemary always works. Tips and variations Tips - If you don't have a large enough non-stick pan, use a pot with a lid. - Rabbit meat doesn't need to be browned too much at the beginning, just enough to get a little color. - Cherry tomatoes add a bit of sweetness, but normal tomatoes work as well if you have them on hand. Substitutions - You can use other meats, but cooking times may vary significantly. - The white wine can be omitted or replaced with clear vegetable broth if you prefer alcohol-free. - Fresh rosemary is ideal, but dried will work in a pinch. Variations - For more sauce, add another tablespoon of tomato paste or a little extra water. - If you want a more intense flavor, you can add a few whole peppercorns while cooking. Serving ideas - Serve with a simple green salad or homemade pickles. - The dish is hearty and goes well warm, with fresh bread. Frequently asked questions 1. Can I use only rabbit thighs? Yes, if you only have thighs or another preferred part, the recipe works just the same. The cooking time doesn't change significantly. 2. Can I cook the rabbit in the oven? You can transfer the pot to the oven, but you need to cover it and leave it at 180°C for about the same period. Check the liquid from time to time. 3. Can I omit the wine? Yes, you can make the dish without wine. Just add water or broth if needed. 4. What do I do if I can't find fresh rosemary? You can use dried rosemary, but use less (about half a teaspoon) so it doesn't overpower the dish. Nutritional values Estimate for one serving (based on 6 servings from the quantities above): - Calories: approximately 350-400 kcal - Protein: 30-35g - Carbohydrates: 35-40g (mostly from potatoes) - Fat: 7-10g (from oil and lean meat) These values may vary depending on how much tomato paste and oil you use, but overall it's a relatively low-fat dish, with protein and fiber. Storage and reheating The dish keeps well in the refrigerator, in a closed container, for 2-3 days. It can be easily reheated on low heat or in the microwave. If the sauce has thickened, add a little water when reheating. I do not recommend freezing with potatoes, as their texture suffers.

Rabbit with potatoes and rosemary

Tags

Categories