Rabbit provides another light meat alternative for people who are conscious of their calories intake. If you
have never tried rabbit before, you'll find it is a delicate, mild-flavored meat, sort of like chicken.
However, if you're not too keen on rabbit or cannot find it, subsitute with chicken and follow the recipe below.
Rabbit Stew with Vegetables - Easy Mexican Recipe For Mexican Main Course
- 1 rabbit (cut into 8 pieces)
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 2 tbsp olive oil
- 1 onion (chopped)
- 4 garlic cloves (minced)
- 1 bay leaf
- 5 cups chicken broth
- 3 carrots (peeled and diced)
- 3/4 lbs small potaotes (diced)
- 2 zucchini (diced)
- 1/2 lbs mushrooms (quartered)
- 1 tbsp cornstarch
HINT: You do not have to follow the vegetables in the recipes above. Choose any seasonal root vegetables of your choice.
We hope you enjoy our Mexican Rabbit Stew with Vegetables free rabbit and other mexican food recipes.
How to make Rabbit Stew with Vegetables:
- In a flat plate, arrange rabbit pieces
- Season with salt, pepper, cinnamon and cloves
- Cover with wrap and let stand for 30 mins
- Heat 1 tbsp of oil in a large non-stick skillet
- Add rabbit and cook over medium-high heat, turn, till brown all over (6 to 8 mins)
- Remove and set aside
- Add remaining 1 tbsp oil and onion to the skillet
- Cook till onions turns soft (3 to 5 mins)
- Add garlic and cook, stir for 1 min
- Add bay leaf, thyme, oregano and chicken broth and bring to a boil
- Add rabbit pieces, reduce heat and cover and simmer for 30 mins
- Add in carrots and potatoes and simmer for 20 mins
- Add zucchini and mushrooms and cook till rabbit and all vegetables become tender (10 mins)
- Stir cornstarch with 3 tbsp of water
- Stir into stew and bring to a boil till sauce is thicken
- Reduce and simmer for 2 mins
- Serve with warm crusty bread
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