Rabbit ragout in tomato sauce


  • 400 grams rabbit
  • 25 grams butter
  • 65 milliliters broth
  • 0.5 medium size onion
  • 0,5 carrot
  • 1 medium size tomato
  • 25 grams shpik with meat veins
  • pinch of salt
  • pinch of black pepper
  • 0,25 bay leaf
  • 0,25 teaspoons thyme
  • 0.5 clove of garlic
  • 0,25 tablespoons flour (wheat)
  • 0,25 teaspoons sugar
  • 0,25 tablespoons tomato paste
  • 0,25 tablespoons parsley,chopped

Preparation method (receipt)

Wash the rabbit, dry with paper towel. Chop coarsely, rub with salt and pepper. Melt butter in a deep frying pan, then add the rabbit and turn over until golden. Add bay leaf, thyme, garlic and broth, reduce the heat and stew under a cover for about 60 minutes on low heat. Peel onions and carrot. Dice onions , cut carrot into circles. Rind tomato and slice pulp. Chop finely shpik and melt in the pan. Fry carrots and onions in the shpik fat, sprinkle with flour, mix . Add onions and carrots with bacon, tomato pulp, tomato paste, sugar, salt and pepper to taste for 20 minutes before stew done . Sprinkle with parsley befor serving.

rabbit butter beef broth onion carrot tomato shpik salt pepper bay leaves thyme garlic wheat flour sugar tomato paste parsley