90 min
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Rabbit 1.75 kg
Garlic, bulb 1.4 ud
Onion 0.125 kg
Carrots 0.025 kg
White wine 0.1 l
White stock 0.75 l
Tomato sauce 0.1 l
Carrots 0.15 kg
Frozen peas 0.1 kg
Bell pepper 0.075 kg
Sliced mushroom, can 0.075 kg
Potatoes 0.35 kg
Creamed corn 0.025 kg
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
Onion 0.033 kg
Garlic, bulb 0.053 ud
Green pepper 0.02 kg
Diced tomato 0.133 kg
Table salt 0.047 g
Sugar 0.0 kg
  • Gut the rabbit.
  • Cut it into portions to make the ragout.

For this recipe, you will need to make the following preparations:  

  • White stock.
  • Tomato sauce.
  • Cut the vegetables (garlic, carrot and onion) into brunoise and sauté.
  • Then boil a carrot (cut into cubes) along with the peas.
  • Sauté and fry the potatoes.
  • Sauté the red pepper.

How to prepare the rabbit:

  • Season and brown and set aside.
  • Add to the same pot the sautéed vegetables, rabbit, white wine, white stock and tomato sauce. Make sure that the white stock slightly covers the rabbit.
  • Let it cook until the rabbit is cooked through.
  • If the ragout is not thick enough, you can use cornstarch (dissolved in some water) to thicken it.
  •  For the side dish:
  • Add the mushrooms and the red pepper to the ragout 10 minutes before serving.
  • Then the boiled peas and carrots.
  • Lastly, add in the fried potatoes.
Nutritional information (1 portion)
Fiber 9.91 g
Saturates 5.15 g
Monounsaturated fatty acids 5.4 g
Polyunsaturated fatty acids 8.95 g
Cholesterol 161.58 mg
Calcium 232.91 mg
Iron 5.97 mg
Zinc 4.21 mg
Vitamin A 689.9 ug
Vitamin C 67.7 g
Folic acid 177.31 ug
Salt (Sodium) 175.13 mg
Sugars 16.01 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.