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Rabbit Stew Recipe
Apr 22, 2011 @ 1:00 PM
Posted by
Daily Value: 42%
Servings: 4
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 846Daily Value: 42%
Servings: 4
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 36g | 56% |
| Saturated | 9g | 47% |
| Carbs | 28g | 9% |
| Fiber | 2g | 9% |
| Sugars | 12g | 0% |
| Protein | 96g | 191% |
| Cholesterol | 244mg | 81% |
| Sodium | 2111mg | 88% |
| Calcium | 110mg | 11% |
| Magnesium | 112mg | 28% |
| Potassium | 2159mg | 62% |
| Iron | 8mg | 44% |
| Zinc | 7mg | 48% |
| Vitamin A | 2810IU | 56% |
| Vitamin C | 11mg | 19% |
| Thiamin (B1) | 1mg | 41% |
| Riboflavin (B2) | 1mg | 66% |
| Niacin (B3) | 39mg | 193% |
| Vitamin B6 | 2mg | 122% |
| Folic Acid (B9) | 88µg | 22% |
| Vitamin B12 | 28µg | 473% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 34µg | 42% |
| Fatty acids, total monounsaturated | 14g | 0% |
| Fatty acids, total polyunsaturated | 6g | 0% |
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INGREDIENTS
- 2-3 Roma tomatoes, sliced in half
- Olive oil
- Salt and pepper
- 1 medium carrot, diced
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 scallions, sliced
- 1 fresh rabbit tenderloin or boneless leg, chopped into bite-sized cubes
- 2 ½ quart chicken stock
- Juice from ½ lemon
- Ground coriander
- Chives, chopped, for garnish
DIRECTIONS
Preheat the oven to 400 degrees. Place the tomatoes on sheet pan, drizzle with oil, salt, and pepper and roast in the oven until slightly charred and soft. Remove from oven and let cool.
In a medium stock pot over medium heat, sauté the carrots, onions, celery, garlic, and scallions in vegetable oil until translucent and aromatic. Add the rabbit and cook for 2-3 more minutes, stirring constantly. Add the chicken stock, bring to a boil, reduce to a simmer, and cook until flavors are blended and rabbit is tender. Coarsely chop roasted tomatoes and add to stew.
To finish, add the juice from ½ lemon and season to taste with salt, pepper, and ground coriander. Garnish with freshly chopped chives.
Recipe Details
Servings: 4
