Zesty Istrian Rabbit Stew

Ingredients

• 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs) 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons olive oil (30 ml) 2 tablespoons olive oil (30 ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tablespoons tomato paste (30 g) 2 tablespoons tomato paste (30 g)
• 1 cup white wine (240 ml) 1 cup white wine (240 ml)
• 2 tablespoons red wine vinegar (30 ml) 2 tablespoons red wine vinegar (30 ml)
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 4 cups chicken or vegetable broth (960 ml) 4 cups chicken or vegetable broth (960 ml)
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 12g (Saturated: 3g)
• Carbohydrates: 12g (Sugars: 6g)
• Protein: 50g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the rabbit pieces and cook until browned on all sides. Remove the rabbit from the pot and set aside.
2. 2.
   In the same pot, add the onion, garlic, carrots, celery, and red bell pepper. Cook until the vegetables are softened.
3. 3.
   Stir in the tomato paste, white wine, red wine vinegar, bay leaves, dried thyme, dried rosemary, paprika, salt, and pepper. Cook for a few minutes to allow the flavors to meld together.
4. 4.
   Return the rabbit pieces to the pot and pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat to low and simmer for about 2 hours, or until the rabbit is tender.
5. 5.
   Remove the bay leaves and discard. Taste and adjust the seasoning if needed.
6. 6.
   Serve the Zesty Istrian Rabbit Stew hot, garnished with chopped fresh parsley. It pairs perfectly with polenta or crusty bread.

Treat your ingredients with care...

• Rabbit — If rabbit is not readily available, you can substitute it with chicken thighs or pork shoulder for a similar stew-like consistency.

Tips & Tricks

• For a richer flavor, marinate the rabbit pieces in white wine and herbs for a few hours before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Serve the Zesty Istrian Rabbit Stew in deep bowls, allowing the flavorful broth to surround the tender rabbit meat. Accompany it with a side of creamy polenta or crusty bread to soak up the delicious juices.

Presentation advice

Garnish the Zesty Istrian Rabbit Stew with a sprinkle of freshly chopped parsley to add a pop of color. Serve it in rustic earthenware bowls to enhance the traditional feel of the dish.