Rabbit Stew Recipe


Nutrition

Cal/Serving: 344
Daily Value: 17%
Servings: 4

Fat15g24%
Saturated3g16%
Carbs30g10%
Fiber3g10%
Sugars14g0%
Protein21g42%
Cholesterol30mg10%
Sodium908mg38%
Calcium63mg6%
Magnesium45mg11%
Potassium1016mg29%
Iron2mg12%
Zinc1mg10%
Vitamin A3113IU62%
Vitamin C16mg27%
Thiamin (B1)0mg17%
Riboflavin (B2)1mg33%
Niacin (B3)12mg58%
Vitamin B61mg30%
Folic Acid (B9)64µg16%
Vitamin B122µg25%
Vitamin E2mg8%
Vitamin K37µg46%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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An easy stew that uses protein-filled, lean rabbit meat and aromatic coriander to make a wonderful and tasty dinner. Chef Jonathan VanSleet serves this dish at MexiQ Kitchen and Draught in Astoria, New York. — Yasmin Fahr

Click here to see Rabbit, the Sustainable Meat Choice story. 

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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

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