Rabbit stew

Looking for a cute companion that helps relaxing after a hard day at work or just after a lovely meal? Interestingly rabbits have it both.

As I lately have some time, I had been looking on the internet last week. In search of fresh, intriguing tips, inspirational recipes that I have never tested before, to surprise my family with. Looking for a while unfortunately couldn’t discover too many interesting things. Just before I wanted to give up on it, I stumbled on this yummy and easy dessert simply by chance over Suncakemom. It seemed so scrumptious on its photos, that required immediate action.

It was simple enough to imagine just how it is made, how it tastes and just how much my husband will like it. Mind you, it is quite simple to delight the man in terms of desserts. Anyway, I went to the page and used the comprehensive instuctions that had been combined with nice pics of the operation. It really makes life faster and easier. I can suppose it’s a bit of a inconvenience to take photographs down the middle of cooking in the kitchen as you may most often have sticky hands thus i pretty appreciate the hard work she devote to make this post .

Having said that I am inspired to present my own recipe in a similar fashion. Many thanks for the concept.

I was tweaking the original mixture to make it for the taste of my family. I’ve got to say it absolutely was an awesome outcome. They enjoyed the taste, the consistency and enjoyed having a sweet such as this during a lively workweek. They basically demanded even more, more and more. Thus the next occasion I am not going to make the same miscalculation. I am gonna double the quantity to get them pleased.

Rabbit Stew Recipe first posted on suncakemom.

Pour oil into a pan and on high heat start searing the rabbit. Once one side is getting some golden brown crust sprinkle parsley and half of the salt on top and flip it over.

Once the other side of the meat is getting a golden brown crust stir in the diced onion with the other half of the salt.

Fry the onion under the meat while stirring it until at least it gets a translucent, glassy look. It takes about 5 minutes on high heat. If we are after a bit sweeter flavor then we can cook it longer on low heat until it gets a brownish caramelized look but this takes at least 15 minutes.

Add black pepper, rosemary then pour a cup of water into the pan place a lid on and bring it to boil. Lower the heat and simmer for about 40 minutes.