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SLOW COOKED RABBIT WITH TUMERIC AND TOMATO

  • 4.67 Star
    rating
  • Timer Prep 15 min
    Cook 90 min
  • Chart 338.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Slice the red onions. Crush the garlic clove. Chop the parsley.

Method

  1. 1 Preheat the oven to 160’C (Gas 140’C) gas 2. Heat the oil in an ovenproof lidded casserole. Dust the meat in flour, patting off any excess, then gently brown the meat all over in the hot oil. Transfer to a plate.
  2. 2 Add the onion to the pan, cook gently until softened, nicely coloured then add the garlic and turmeric. Cook for a minute, stir in the chicken stock, wine and tomatoes. Bring to a steady simmer to reduce the stock by a third.
  3. 3 Return the meat to the pan, season with salt and pepper then cover tightly. Transfer to the oven to cook for 1.5-2 hours or until the meat is very tender. Stir in the parsley and adjust the seasoning to taste.

3 Reviews

  • Cez

    Very tasty and easy to cook

  • Vince Gannon

    Lovely dish. Easy to make. The meat was really tender and fell off the bone. I added some chestnut mushrooms as well.

  • Jackie Mccullough

    Amazing dish, inspiring me to cook !

  • Average per serving
  • Calories 338.0kCal
  • Fat8.3g
  • Saturated1.9g
  • Salt2.58g
  • Carbohydrates25.6
  • Sugar16.2g
  • Protein27.8g
  • Fibre5.0g