How To Make Stewed Rabbit with Broad Beans
Serves:
Ingredients
- 2 lbs rabbit meat, cut into pieces
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup chicken broth
- 1 cup white wine
- 2 cups broad beans
- 2 carrots, sliced
- 2 potatoes, diced
- 1 tsp dried thyme
- Salt, to taste
- Pepper, to taste
- Olive oil
Instructions
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Heat olive oil in a large pot over medium heat. Add the rabbit pieces and brown them on all sides. Remove from the pot and set aside.
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In the same pot, add the chopped onion and minced garlic. Cook until softened.
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Return the rabbit pieces to the pot and pour in the chicken broth and white wine. Season with dried thyme, salt, and pepper.
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Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1 hour.
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After 1 hour, add the broad beans, carrots, and potatoes to the pot. Stir well and continue to simmer for another hour or until the rabbit meat is tender.
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Adjust the seasoning with salt and pepper if needed.
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Serve the stewed rabbit with broad beans hot, garnished with fresh herbs if desired.
Nutrition
- Calories : 320kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 100mg
- Sodium : 500mg
- Total Carbohydrates : 25g
- Dietary Fiber : 6g
- Sugar : 4g
- Protein : 35g
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