Rabbit and Potato Stew

Delicious rabbit and potato stew recipe with leavened dough

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 4

Welcome to our kitchen! Today we will indulge in a savory rabbit and potato stew recipe, accompanied by a leavened dough that will add a touch of crunch and flavor. This recipe is perfect for a family dinner or to impress your guests.

Before we begin, let’s take a look at the ingredients and prepare for a culinary adventure.

Ingredients:

For the stew:
- 6 medium potatoes
- 2 rabbit legs (or chicken for a more accessible option)
- 200 g pork tenderloin, sliced
- 1 red onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 yellow bell pepper, chopped
- 1/2 green bell pepper, chopped
- 200 ml tomato juice (preferably from fresh tomatoes)
- 2-3 tomatoes, diced (or tomatoes in olive oil)
- Salt and pepper, to taste
- 1 teaspoon paprika
- 1 bunch of parsley, chopped
- Oil for frying

For the dough:
- 300 g flour
- 2 tablespoons lard
- 1 teaspoon dry yeast
- 1 teaspoon sugar
- A pinch of salt
- Warm water (about 150 ml)

For brushing:
- 1 egg, beaten with 2 tablespoons of milk

Preparing the stew

1. Preparing the ingredients: Start by peeling the potatoes. Wash them well and slice them thinly. This will help them cook evenly and quickly. Wash the rabbit legs and slice the pork tenderloin thinly for even frying.

2. Boiling the potatoes and meat: Place the potatoes in a pot of salted water to boil. Let them boil until a fork goes in easily, about 10-15 minutes. Meanwhile, place the rabbit legs in another pot of water and boil them for 5-7 minutes to enhance their flavor and tenderize.

3. Frying the meat: In a deep skillet, heat a little oil. After the rabbit legs have boiled, remove them and fry them in the skillet on both sides until golden. In the same conditions, fry the pork tenderloin until browned and crispy.

4. Preparing the sauce: In the remaining oil in the skillet, add the chopped onion and sauté for 2-3 minutes until translucent. Add the chopped bell peppers and let them sauté together with the onion for another 5 minutes.

5. Adding the tomatoes: Add the diced tomatoes, tomato juice, salt, pepper, and paprika. Mix well and let the sauce simmer on low heat for 5-10 minutes to blend the flavors.

6. Adding the potatoes: Once the sauce is ready, add the boiled sliced potatoes, carefully mixing to avoid breaking them. Let the stew cook on the heat for another 5 minutes, then remove from heat and add the chopped parsley.

Preparing the dough

1. Mixing the dry ingredients: In a large bowl, combine the flour, salt, sugar, and yeast. Mix these dry ingredients well to ensure the yeast is evenly distributed.

2. Adding the lard: Add the lard and, using your fingers, rub it in until the mixture becomes crumbly.

3. Forming the dough: Gradually add warm water, mixing with a spoon or by hand until you obtain a smooth and non-sticky dough. If the dough is too sticky, add a little flour. Cover the bowl with a clean towel and let it rise in a warm place for 30-40 minutes until it doubles in size.

Assembling and baking

1. Preparing the pan: Preheat the oven to 180°C. Grease a baking dish with a little oil.

2. Assembling the stew: Transfer the potato and meat stew into the prepared baking dish.

3. Cutting the dough: On a floured surface, roll out the risen dough into a sheet about 1 cm thick. Use a glass or a cutter to cut circles from the dough.

4. Covering the stew: Place the dough circles on top of the stew, covering as evenly as possible.

5. Brushing with egg: Beat the egg with the milk and brush the dough well with this mixture for a golden and appetizing crust.

6. Baking: Place the dish in the preheated oven and bake for 25-30 minutes or until the dough is golden and fluffy.

Serving

Once the stew is ready, remove it from the oven and let it cool slightly. Serve hot, garnished with a little fresh chopped parsley. This rabbit and potato stew is perfect alongside a fresh green salad or pickles as a side dish. You can also pair it with a glass of white wine or a refreshing lemonade.

Useful tips

- Variations: If you feel the need to experiment, you can add vegetables like carrots or zucchini to the stew for extra color and nutrition. You can also use chicken or turkey instead of rabbit.
- Nutritional benefits: This recipe is rich in protein due to the meat and contains plenty of vitamins from the vegetables, making it a balanced and nourishing meal.
- Calories: A serving of rabbit and potato stew contains about 450-500 calories, depending on the ingredients used and the portion sizes served.

Frequently asked questions

- Can I replace rabbit with another type of meat? Yes, you can always use chicken, turkey, or even beef, but the cooking time will vary.
- What can I do with leftover dough? If you have leftover dough, you can make rolls or small pies with cheese or apple filling.
- How can I store the stew? You can keep the stew in the fridge, covered, for 2-3 days. You can reheat it in the microwave or on the stove.

This rabbit and potato stew with leavened dough is a recipe that combines tradition with a modern touch, bringing the flavors of home to you in a delicious way. So put on your apron, gather your ingredients, and enjoy a special moment in the kitchen! Bon appétit!