Rabbit stew
Votes: 9
Time: 2 hours 40 minutes
Complexity: average
Servings: 4
Complexity: average
Servings: 4
Rabbit fricassee - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 rabbit legs
- 1 cup chopped whole canned tomatoes (drained brine)
- 2 large diced baking potatoes (such as Russet)
- 1/4 cup frozen sweet green peas
- 1/4 cup olive oil
- 1 head of Spanish onion, finely diced
- 1 green pepper, finely diced
- 2 chopped cloves of garlic
- 1 tbsp hot paprika
- 2 bay leaves
- 1 tbsp chopped fresh oregano
- 1 tbsp. dry sherry
- 1 cup chicken broth
- 1/4 cup capers
- 1/2 cup dried cherries
- 1/4 bunch chopped parsley
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Recipes with similar ingredients: potato, tomatoes, chili pepper, onions, garlic, peas, paprika, bay leaf, oregano, parsley, dried cherries, sherry, capers
Cooking the dish according to the recipe:
- Heat oil in a large saucepan and fry the drumsticks on both sides. Add the onion, pepper, and garlic and cook for 10 minutes. Add the paprika, bay leaves, oregano, tomatoes, sherry, and chicken broth. Cook for 1 hour.
- Add the potatoes, capers, and dried cherries. Cook for another hour until the potatoes are tender. Serve sprinkled with green peas and parsley.
Categories:
recipe / Main courses / Meat / Cuban cuisine
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