Season the rabbit with salt and pepper and go through flour.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make stewed rabbit: |
| 1 Troked rabbit unit (1200 gr) 1 onion unit 2 cloves of garlic 250 grams of crushed tomato 1 teaspoon of sugar 2 units of green pepper 2 tablespoons of vinegar dessert 1 tablespoon soup of minced parsley 4 tablespoons of olive oil ½ cup of flour (70 grams) 1 pinch of salt 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to make stewed rabbit:
2. In a clay casserole, with very hot olive oil, slowly sauté the chopped onion.
3. Add the rabbit pieces and brown over low heat, removing often.
4. Sprinkle with the vinegar and when it has evaporated, add the chopped garlic cloves, sugar and crushed tomato.
5. Segly season with salt and pepper and cook, over low heat and with the casserole covered, for approximately 20 minutes.
6. Meanwhile, wash the peppers and roast them in a very hot plate, or in the oven, until they have well burned skin.
7. Remove them from the iron and let them cool in a tray covered with a kitchen cloth.
8. Once cold, peel the peppers, remove the seeds and cut them into strips.
9. Add them to the casserole and cook about 5 more minutes.
10. Serve the hot stew rabbit and at the moment. This dish has 384 calories per ration and you can accompany it with white rice or some light salad.
