A delicious and unique recipe for homemade rabbit stew. Unsweetened cocoa and dijon mustard are the centerpiece of a creamy sauce in which this rabbit is stewed. Boasting plenty of veggies and a myriad of spices, this is one complete and hearty meal…
This recipe outlines instructions for preparation in a dutch oven. You can also substitute chicken legs for the rabbit if you want to try this recipe for younger or pickier eaters.
- 1 tablespoon unsweetened cocoa powder
- 3 tablespoons dijon mustard
- 2 tablespoons heavy cream
- peanut oil
- 1 kilogram rabbit (hind legs, you can substitute chicken legs)
- 3 scallions (sliced)
- 3 garlic cloves (sliced)
- 2 bay leaves
- 3 stalks fresh thyme (only the leaves)
- 1 handful fresh parsley (chopped)
- chicken stock
- ground black pepper
- 1 tablespoon butter
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper (sliced)
- 1/2 yellow bell pepper (sliced)
- In a bowl, pour in the cocoa, mustard, and cream. Stir and set aside.
- In a Dutch oven, heat up some peanut oil and sear the rabbit until golden on all sides.
- Add the scallions and garlic and saute briefly until they have softened.
- Add the bay leaves, fresh thyme, and fresh parsley. Then add the chicken stock about halfway up the sides of the meat.
- Add in the cocoa mustard mixture, salt and pepper to taste, and stir everything together well.
- Simmer on low heat for 45 minutes or until the rabbit is tender.
- Separately, in a skillet, heat up the butter and saute the bell peppers until al dente.
- Check the salt levels of everything and serve. The sauteed peppers go on top of the rabbit.
|Calories490Calories from Fat160|
|% DAILY VALUE|
|Calories from Fat160|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.