Stewed rabbit with wine and puree

Time: 45 min.                   Difficulty:Medium                  Rations: 4

1 rabbit of 1-1.5 kg, 3 potatoes, 1 onion, 1/2 leek, 1 carrot, 1 tomato, 2 cloves of garlic, 300 ml of red wine, 40 g of butter, fresh thyme, white pepper, oil olive, fresh parsley and salt.

1. Wash the potatoes and place them in a pot without peeling. Cover them with salted water, cover the pot and cook for 20 minutes. Let them warm in the same cooking water.

2. While still hot inside, peel the potatoes and pass them through a food processor over the butter at room temperature. Season with salt and pepper, mix evenly and reserve the puree.

3. Chop and season the rabbit. Brown it in a saucepan with olive oil and add the onion, leek, carrot and garlic, all chopped. When the vegetables are poached, add the chopped tomato and fresh thyme. Let it sauté for 2 minutes and add the red wine. Cover the saucepan and cook for 15 minutes over low heat. Remove the rabbit and blend the sauce.

4. To serve, place the rabbit washed down with the sauce along with the mashed potatoes.

Red wine brings a unique flavor to the recipe. Let cook long enough for all the alcohol to evaporate. The very nutritious potato puree is widely accepted by children and we can vary its flavor by adding different spices and seasonings. We can also substitute wine for vegetable broth, which provides a milder flavor.

This dish is nutritionally very complete. The high quality proteins of the rabbit, the carbohydrates of the potato puree and the vitamins and minerals provided by both and by the vegetables stand out.

Energy: 475 kcal / Proteins: 33 g / Carbohydrates: 17 g / Fat: 31 g

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