A step-by-step recipe with a photo of making a ragout with a rabbit and potatoes in a tomato at home. The benefits and nutritional value of the dish. Video recipe.
A versatile, very satisfying and rich dish that can be served even to the most discerning guests - a ragout with a rabbit and potatoes in a tomato cooked at home. The taste of this meat absolutely changes the whole dish. As you know, the rabbit is a dietary and easily digestible product with a large amount of protein. It is rich in various vitamins, and in terms of useful qualities it is significantly superior to beef, chicken and pork. It is low in fat with cholesterol, it is quite simple to prepare, it has a delicate taste and aroma.
This dish is cooked for a total of about 2 hours, but the cooking time is compensated by the incredible taste. Rabbit in tomato sauce turns out to be tender, juicy and just melts in your mouth, and at the same time with potatoes it is also a hearty and nutritious dish. The meal is independent and does not require any side dish. It looks delicious and worthy not only for a family dinner, but also for receiving guests. Gourmets will definitely appreciate it! If desired, rabbit meat can be pre-marinated in mustard or sour cream with spices, then it will become more tender and aromatic. You can cook stewed rabbit with potatoes in a cast-iron saucepan or pot on the stove, or in any other thick-walled dish. It can also be made in a multicooker using the "quenching" mode.
- Caloric content per 100 g - 179 kcal kcal.
- Servings - 6
- Cooking time - 2 hours
Ingredients:
- Rabbit - 0.5 carcasses
- Potatoes - 5-6 pcs.
- Bay leaf - 2 pcs.
- Allspice peas - 2 pcs.
- Tomato paste - 2-3 tablespoons
- Carrots - 1 pc. big size
- Ground black pepper - 0.5 tsp
- Adjika - 1-2 tablespoons or to taste
- Any spices and herbs to taste
- Salt - 1 tsp or to taste
- Dried or fresh herbs - 1 tsp
- Vegetable oil - 1 tablespoon for frying
Step by step cooking ragout with rabbit and potatoes in tomato sauce, recipe with photo:
1. Wash the rabbit, dry it with a paper towel and cut into small pieces if whole carcass is used. If the pieces are already portioned, then just rinse them and cut off the excess: films, fat, etc.
2. Peel the carrots, wash and cut into large pieces. To make it more evenly fried and stewed, cut into approximately equal medium pieces, for example, 2-3 cm each. And the vegetables will look more beautiful this way. Although the cutting method can be different: pieces, cubes, straws, half rings. The main thing is that the slicing is the same and accurate.
3. Pour vegetable oil into a thick-bottomed saucepan and heat it well. Then send the pieces of rabbit meat and turn on a high heat. Fry them periodically turning them over so that they form a blush crust that seals all the juice inside.
4. Then add chopped carrots to the pan, and without reducing the heat of the stove, continue to fry the food for 5-7 minutes, stirring occasionally to brown the carrot pieces.
5. Peel the potatoes, rinse with cold running water and dry with a paper towel. Cut the tubers into large pieces and send them to the pan with the food. Stir and fry everything together for 2-3 minutes until the tubers also take on a slightly golden hue.
6. Add adjika and tomato paste to the saucepan. Salt, pepper, put bay leaf with allspice, any spices and spices. Mix everything well. Although the taste and smell of seasonings can change with prolonged heating, so it is better to add them in the middle of cooking or towards the end of cooking.
7. Fill the food with drinking water. Adjust the amount of water to your liking. It is possible that it only covers the products or that it be 2-3 fingers higher than them. The second option is more suitable for those who like a dish with a lot of broth.
8. After boiling, turn the temperature to the lowest setting, close the pan with a lid and simmer the ragout with rabbit and potatoes in tomato on the stove for 1 hour. But you can send it and cook it in the oven at 180 degrees for 1.5 hours. Such a healthy and tasty ready-made dish turns out to be very soft and tender. Serve your meal to the table by adding finely chopped onions or leeks to each serving. It will add spice and freshness. For a children's table, it is better to refrain from onions.
