Rabbit stew in the Dutch oven

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Classic meraklidian traditional dish, with onions and with a delicious sauce. Personally, I like to accompany it with mashed potatoes, but you can accompany it with whatever you like.

Ingredients

  • 1 rabbit around 2 -2 ½ kg (tell your butcher to cut it into pieces)
  • 2- 2 ½ k kokkari onions
  • 4 cloves of garlic, finely chopped
  • 80 g olive oil
  • 500 g ripe tomatoes without seeds and peel passed through a grater
  • 1 kg tomato paste
  • 40 g white vinegar
  • 1 glass of white wine
  • 1 sprig of thyme
  • A little flour
  • 1 kg c fig or honey
  • Salt-pepper-3 bay leaves-10 grains of allspice-3-4 cloves

For the marinade we want:

  • 1 pot of white wine water
  • ½ pot of water vinegar white
  • 50 gr extra virgin olive oil
  • 1 sliced onion
  • 2 tablespoons garlic cut into slices
  • 4-5 bay leaves
  • Salt-pepper-thyme

Directions

  1. We wash the pieces of our rabbit to remove any broken pieces of bones and foreign bodies. Dry well with an absorbent towel. Put the pieces of meat in a bowl and add the ingredients for the marinade. Mix well, cover with a film, and put in the refrigerator overnight.
  2. The next day, take the pieces out of the marinade, flour them and fry them all around, until they turn brown and are shielded. Put the pieces of meat in the hull. In the same pan, sauté the onions with the garlic until they are shiny. Then add the pulp and rub it on the bottom of the pan to get the taste, quench with wine, let the alcohol evaporate, add the tomato and spices, and let the vinegar boil for two minutes and pour over the rabbit. Add a little water and place the hull at 200The for the beginning and then lower it to 180The for 2 ½ -3 hours depending on the weight of the meat and the oven.
  3. Accompany it with french fries, rice, puree, etc.

-To make it easier to clean the bone, put it in water 2-3 hours before.

-the spices (clove spice laurel thyme) in cooking put them in a tulle bag so as not to "fish" them when serving.

-the fig gives a wonderful tone to our food. If you do not have it, try it with honey or petimezi.

The secret to this food is slow cooking. Give time to your food and let it melt

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