Welcome, dear readers! Perhaps in the region from which they read us, the consumption of rabbit meat is not very common but they definitely have to give the possibility of trying this guided rabbit .
Guisada rabbit meat, when it is cooking properly, tends to be tender and soft. This is because the rabbit is a lean meat and low fat content, which makes it less prone to become hard or fibrous during cooking.
In case you wonder what it knows, rabbit meat has a characteristic and delicate flavor. It is softer than pork or beef, but it has a sweet and a little more pronounced touch than chicken meat.
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The stewed rabbit, traditional recipe with many origins
In Europe, the stewed rabbit has been a popular dish for centuries. In Mediterranean cuisine, in countries such as Spain, France and Italy, rabbit meat has been traditionally used in a variety of dishes, including stew. These regions have a long history of rabbit hunting, which promoted the creation of recipes.
The rabbit stew is especially popular in some specific regions. For example, in Spain, the stewed rabbit is a typical dish of Mediterranean cuisine, especially in the regions of Valencia and Catalonia, where it is prepared with local ingredients such as wine and aromatic herbs.
In other parts of the world, as in Latin America, there are also pea rabbit recipes. For example, in Mexico, a dish called "Rabbit in Chilmole" or "rabbit in pickled" is prepared, which implies marining and then stewing rabbit meat in a spicy sauce.
Another traditional recipe is the rabbit to the Ajillo in which the garlic combines perfect with the rabbit.
The rabbit as a healthy meat option
The stewed rabbit is only one of the many ways in which rabbit meat can be cooked to take advantage of its properties. You can also roast, stagnate, frying or grilling. The versatility of this meat allows a wide variety of preparations and combinations of flavors.
Rabbit meat associated with sustainability
Rabbit raising for consumption has a lower environmental impact compared to other farm animals. Rabbits are animals that reproduce rapidly and require less resources for food and care, which makes them a more sustainable option in terms of food production.
How to do the stewed rabbit
Due to its relatively porous texture, rabbit meat tends to absorb the flavors of the ingredients with which it is cooked. This makes it an excellent option for stews, since it can acquire the aromas and flavors of the spices, herbs and liquids used in the preparation.
Guisada rabbit meat can be combined with a wide variety of ingredients. You can use a variety of vegetables, such as onion, carrots, celery and mushrooms, to give flavor and add texture to the stew. It can also be combined with different liquids, such as broth, wine or tomato sauce, to create different flavor profiles.
Compared to some harder meats that require long cooking times, stewed rabbit meat tends to be cooked relatively fast . Usually, an hour of cooking over low heat is enough to get a tender and juicy stew rabbit.
Stewed rabbit recipe with vegetables
The stewed rabbit is a dish that is made cooking the rabbit in a slow liquid, which allows the meat to soften and acquire a delicious taste. Rabbit stew usually includes ingredients such as onion, garlic, carrots, tomatoes and aromatic herbs, although variations depend on the region and personal preferences.
Yield : 4 portions
Preparation time : 1 hour
Ingredients of the stewed rabbit recipe with vegetables
- 1 rabbit, cut into pieces
- 2 onions, sliced
- 3 carrots, peeled and cut into slices
- 200 gr of mushrooms, cut into slices
- 2 garlic cloves, chopped
- 2 tomatoes, chopped
- 200 ml of chicken broth or vegetables
- 150 ml of white wine
- Olive oil
- Salt and pepper to taste
- Aromatic herbs such as thyme, rosemary or laurel
How to make stewed rabbit with vegetables
- In a large pot he heat a little olive oil over medium-high heat, add the rabbit pieces and brown on all sides. Remove and book.
- In the same pot to add a little more oil if necessary, reduce the heat to medium and throw onions, carrots and mushrooms. Cook until they are tender and slightly golden.
- Add the chopped garlic, cook for a minute more and incorporate the chopped tomatoes into the pot. Cook for a few minutes until they soften.
- Place the pieces of rabbit in the pot and mix everything together. Pour the chicken or vegetable broth and white wine. Add the aromatic herbs and bring to a boil.
- Reduce the fire to bass, cover the pot and let the rabbit cook over low heat for about an hour or until the meat is tender and easily separate from the bone. Revolve occasionally and add more liquid if necessary.
- Rectify the flavors and when it is ready to remove from the heat. Serve hot along with vegetables, mushrooms and a little sauce. You can accompany it with rice, mashed potatoes or steamed vegetables.
