Braised Rabbit Stew
Rabbit pieces browned in butter and braised slowly with baby potatoes, mushrooms, cherry tomatoes, dried peppers, white wine and rosemary.
Ingredients
| 1 | rabbit | |
| 300 g | baby potatoes | |
| 4-5 | dried chushka peppers | |
| 200 g | small mushrooms | |
| 5-6 | whole cherry tomatoes | |
| 100 g | butter | |
| 1 cup | 240 ml | white wine |
| — | red pepper (paprika) | |
| — | black pepper | |
| — | rosemary | |
| — | salt |
Instructions
Wash, dry and cut the rabbit into portions. Wash and clean the vegetables. In the heated butter, sear the pieces of meat on all sides so they fry well. Once they are ready, remove them to a plate. In the same fat, saute the vegetables. Season with salt and spices. Return the meat to the pot, add the whole dried peppers and pour over the wine. The liquid should reach the level of the dish. Add a few sprigs of rosemary and cover tightly. Braise over low heat for about 1 and a half hours, trying not to stir, so the vegetables stay whole. Remove and serve. Optionally, other vegetables of your choice may be added to the dish.