Slovenian Spicy Rabbit Stew

Ingredients

In this Slovenian adaptation of the Mexican Picante de Conejo, we incorporate traditional Slovenian ingredients and flavors to create a unique twist. The original dish is known for its Mexican spices and flavors, while the Slovenian version adds a touch of local flair. We replace some of the Mexican spices with Slovenian paprika, which lends a distinct smoky flavor to the stew. Additionally, we use local Slovenian vegetables to enhance the taste and texture of the dish. These adaptations ensure that the Spicy Rabbit Stew perfectly embodies the essence of Slovenian cuisine. We alse have the original recipe for Picante de conejo, so you can check it out.

• 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs) 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil (30 ml) 2 tablespoons vegetable oil (30 ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 red bell peppers, diced 2 red bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons Slovenian paprika (30 g) 2 tablespoons Slovenian paprika (30 g)
• 1 teaspoon cayenne pepper (5 g) 1 teaspoon cayenne pepper (5 g)
• 1 teaspoon caraway seeds (5 g) 1 teaspoon caraway seeds (5 g)
• 2 bay leaves 2 bay leaves
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 55g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they turn translucent.
3. 3.
   Add the rabbit pieces to the pot and cook until they are browned on all sides.
4. 4.
   Stir in the diced red bell peppers and tomatoes, and cook for a few minutes until they soften.
5. 5.
   Sprinkle the Slovenian paprika, cayenne pepper, and caraway seeds over the ingredients in the pot. Stir well to coat everything evenly.
6. 6.
   Add the bay leaves and pour in the chicken broth. Season with salt and freshly ground black pepper to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the rabbit meat is tender and falls off the bone.
8. 8.
   Remove the bay leaves from the stew before serving.
9. 9.
   Garnish with freshly chopped parsley and serve hot.

Treat your ingredients with care...

• Rabbit — Ensure that the rabbit is fresh and properly cleaned before cooking. If rabbit is not available, you can substitute it with chicken or pork.
• Slovenian paprika — Use high-quality Slovenian paprika for an authentic flavor. Adjust the amount according to your spice preference.
• Cayenne pepper — Adjust the amount of cayenne pepper based on your desired level of spiciness.
• Caraway seeds — Toast the caraway seeds in a dry pan before using to enhance their aroma and flavor.
• Chicken broth — Use homemade chicken broth or a good-quality store-bought version for the best results.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of smoked bacon or smoked paprika to the stew.
• Serve the Spicy Rabbit Stew with crusty bread or boiled potatoes to soak up the delicious sauce.
• If you prefer a milder version, reduce the amount of cayenne pepper or omit it altogether.
• Allow the stew to rest for a while before serving to allow the flavors to meld together.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Spicy Rabbit Stew hot in deep bowls. Accompany it with a side of crusty bread or boiled potatoes to complete the meal.

Presentation advice

Garnish the stew with a sprinkle of freshly chopped parsley to add a pop of color. Serve it in rustic bowls or on decorative plates to enhance the visual appeal.