Al-Ahram Weekly On-line
17 - 23 May 2001
Issue No.534
Published in Cairo by AL-AHRAM established in 1875 Current issue | Previous issue | Site map

Rabbit stew

By Moushira Abdel-Malek

Ingredients:

1 medium sized rabbit (11/2-2kg) on bone
2 medium onions (finely diced)
1 tsp. crushed garlic
2 medium carrots (diced)
3 cups red or white wine
1 chicken bouillon
2 tbsp. olive oil
Salt+ pepper+ cardamom seeds+ allspice+ thyme+ bayleaves

Method:

Cut rabbit into six pieces (including its head) and wash thoroughly. Season with some salt and pepper. Heat a non-stick cooking pan. Golden brown the rabbit pieces on both sides. Remove from pan and add oil. Add onion and stir until lightly browned. Add garlic, then carrots. Add rabbit. Stir to mix ingredients. Season with all remaining spices. Add one cup of wine. Lower heat and cover. keep adding the remaining wine whenever needed, during which time you add the bouillon. Always add wine if liquid is needed. Remove cardemom seeds and bay leaves. Do not ever add water.Remove rabbit. Strain residue in a mechanical vegetable strainer to get a rather thick sauce. Add a cup of drained canned mushrooms to the sauce (optional). Reheat sauce with rabbit pieces. Serve hot with rice or mashed potatoes and a green salad.

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