Recipe for 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 currently have some time, I was searching on the internet the other day. Trying to find fresh, interesting tips, inspiring meals that We have never tasted before, to impress my family with. Hunting for a while yet could not discover any interesting things. Right before I wanted to give up on it, I stumbled on this delicious and easy treat by luck on Suncakemom. It looked so tempting

on its photo, it called for immediate actions.

It had been simple enough to imagine just how it’s made, how it tastes and just how much my hubby will probably love it. Actually, it is extremely easy to keep happy him in terms of puddings. Anyway, I went to the webpage and then followed the step-by-step instuctions that have been coupled with wonderful graphics of the task. It really makes life much easier. I can suppose it’s a bit of a inconvenience to take pics down the middle of cooking in the kitchen as you typically have gross hands so I genuinely appreciate the time and effort she devote for making this post .

With that said I am encouraged to present my own, personal recipes in a similar fashion. Many thanks for the concept.

I was fine tuning the initial formula to make it for the taste of my family. I’ve got to mention that it was a terrific outcome. They prized the taste, the thickness and loved having a sweet like this in the midst of a stressful week. They basically wanted lots more, a lot more. So the next occasion I am not going to commit the same mistake. I am going to twin the amount .

This Recipe for rabbit stew was first published 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.

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