Dannielle K.: "This recipe shows a great way to cook rabbit. I'v…" Read More
11Ingredients
90Calories
55Minutes

Pressure cookers are prized by many professional--and home--cooks for producing ultra-tender results, and this straightforward recipe is an excellent demonstration of that idea. Rabbit, which is lean and prone to overcooking (and turning tough, similar to chicken), will always be moist and tender after a brief stint in the pressure cooker, for foolproof dinners. Here it's served with a sauce made by pureeing the aromatics it is cooked along with.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 rabbit
  • 1/2 onion
  • 1 carrot
  • 2 garlic cloves
  • 10 peppercorns
  • 2 peppers
  • 2 bay leaves
  • 2 1/2 ounces white wine
  • dried thyme
  • 500 milliliters water

Directions

  1. In a pressure cooker, rub the rabbit with 1 tablespoon of oil and sear the rabbit on high heat. Once seared on all sides, remove and set aside.
  2. Add remaining oil and saute the onion, carrot, and garlic. Saute for about 8 minutes until softened
  3. Add the peppercorns, peppers, bay leaves, wine, and a pinch of dried thyme. Mix well and cook until the wine evaporates.
  4. Cover with 500 milliliters of water and seal the pressure cooker. Cook 8 minutes starting from the time steam starts to escape.
  5. Once cooked, remove the rabbit and blend the sauce until fine.
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NutritionView more

90Calories
Sodium1%DV20mg
Fat11%DV7g
Protein0%DV0g
Carbs1%DV4g
Fiber4%DV1g

PER SERVING *

Calories90Calories from Fat60
% DAILY VALUE*
Total Fat7g11%
Saturated Fat0g0%
Trans Fat0g
Cholesterol
Sodium20mg1%
Potassium95mg3%
Protein0g0%
Calories from Fat60
% DAILY VALUE*
Total Carbohydrate4g1%
Dietary Fiber1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Dannielle K. 29 May 2015
This recipe shows a great way to cook rabbit. I've only used a pressure cooker when cooking rabbit a few times, but this is now my preferred way. It comes out so tender, and the overall taste is fantastic. The sauce you create has such a nice balance of sweet and sour. I can even see using this for other meat as well.