Rabbit thighs with peas

Rabbit thighs with peas – A delicious and comforting recipe

On a quiet evening, there’s nothing more enjoyable than treating yourself to a savory dish, prepared with love. Rabbit thighs with peas are a fantastic choice, bringing together the tenderness of the meat with the creamy texture of the peas, while the aroma of garlic and white wine transforms this dish into a memorable culinary experience. This recipe is not just a simple meal, but a true celebration of flavors!

Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Total time: 1 hour and 50 minutes
Servings: 2

Necessary ingredients:

For the rabbit dish:
- 2 cleaned rabbit thighs
- 1 large glass of white wine
- 1 glass of vinegar (of your choice)
- 3 cloves of garlic
- 1 teaspoon of fennel seeds
- 2 bay leaves
- 1/2 onion
- 1 bunch of lovage (or to taste)
- 1 medium carrot
- 1 medium-sized tomato
- Olive oil
- Salt (to taste)
- A pinch of curry (optional)
- Parsley (for garnish, optional)

For the side dish:
- 350 g peas
- 1/2 onion
- 1/2 carrot
- Olive oil
- Salt (to taste)

Step 1: Marinating the rabbit thighs

To achieve tender and flavorful meat, marinating is essential. Therefore, in a large bowl, combine 1 glass of water with 1 glass of vinegar and 1/2 glass of white wine. Add the fennel seeds, one crushed garlic clove, the bay leaves, and the rabbit thighs, which you have washed well and rubbed with lemon juice. Cover the bowl and let the thighs marinate for at least 2 hours, but it is recommended to leave them overnight for an even more intense flavor.

Step 2: Meanwhile, prepare the vegetables

After the thighs have marinated, you will need to prepare the vegetables. Cut 1/2 onion and 1/2 carrot into small cubes. These will add depth and sweetness to the dish. Also, finely chop the remaining 2 garlic cloves and the lovage.

Step 3: Cooking the rabbit thighs

Drain the rabbit thighs from the marinade and dry them well with a paper towel to avoid splattering oil during frying. In a non-stick pan or pot, heat a little olive oil and add the rabbit thighs. Fry them over medium heat until they turn reddish (about 5-7 minutes). This step is crucial to achieve a delicious crust.

Step 4: Cooking the vegetables

After the thighs are browned, remove them from the pan and let them rest for a few minutes. In the same pan, add 2-3 tablespoons of olive oil and add the onion, garlic, lovage, and carrot. Cook the vegetables over low heat until softened (about 5-8 minutes). Add the peeled and diced tomato, along with the bay leaf and a little curry (if using).

Step 5: Deglazing with wine and simmering

When the vegetables are ready, add the rabbit thighs back into the pan. Deglaze everything with a glass of white wine and let it simmer with the lid on, over low heat, for 10 minutes. This will help intensify the flavors.

Step 6: Slow cooking

After the 10 minutes, add 2 glasses of boiling water to cover the thighs. Let it simmer over low heat for about 1 hour and 30 minutes, stirring occasionally to ensure even cooking. It is important to constantly check the liquid level; if it drops too much, add a splash of water, but be careful not to soak the meat.

Step 7: Finishing the dish

After 1 hour and 30 minutes, check if the thighs are properly cooked. Use a fork to see if it easily goes into the meat. If not, let it simmer for another 30 minutes. In the end, adjust the taste with salt (don’t forget to add salt gradually for a balanced flavor) and add finely chopped parsley if desired.

Step 8: Preparing the pea side dish

In another pot, add 350 g of peas, 1/2 chopped onion, and 1/2 grated carrot. Add a little olive oil and salt. Boil everything over low heat until the peas are tender (about 10-15 minutes). This will bring a pleasant contrast to the plate.

Serving and suggestions

Serve the rabbit thighs hot, accompanied by the pea side dish. You can add a slice of lemon for a splash of acidity that will perfectly complement the rich flavors of the meat. This recipe is ideal to be enjoyed alongside a glass of dry white wine, which will highlight the delicate tastes of the dish.

Frequently asked questions:

1. Can I use frozen rabbit meat?
Yes, be sure to fully thaw it and marinate it before cooking for the best results.

2. What other side dishes can I use?
Besides boiled peas, mashed potatoes or a fresh salad would be excellent choices.

3. How can I store leftovers?
You can store the leftover dish in the refrigerator in an airtight container for 2-3 days.

Nutritional benefits

Rabbit is a lean meat, rich in protein, with low fat content. It is an excellent source of B vitamins, iron, and zinc. Peas are full of fiber, vitamins, and minerals, making this dish a healthy and nutritious choice for any meal.

This rabbit thigh with peas recipe will not only delight your taste buds but will also bring a touch of refinement to your table. With a little time and love, you will create a dish that will surely become a family favorite! Enjoy!