Rabbit stew in tomato sauce

Rabbit stew in tomato sauce

Rabbit stew in tomato sauce


  1. Marinate the rabbit pieces overnight following the procedure described in this recipe.
  2. Remove from marinade and wash.
  3. Heat olive oil in a saucepan and brown the rabbit pieces.
  4. Finish with red wine and add a chopped onion.
  5. Add tomatoes and paste and stir.
  6. Add salt, black pepper, one pinch of paprika, 1 tspn sugar, two bay leaves and half glass of the used marinade.
  7. Stir and cook in low temperature until meat is tender. 1,5 hour minimum.
  8. During this process more water may be required.


  • 1 kg rabbit, cut in 3-4 pieces
  • 1 onion
  • 2 fresh tomatoes, mashed
  • 1 tspn sugar
  • 2 spoons tomato paste
  • 1 pinch of paprika
  • 2 bay leaves
  • Olive oil for browning the meat
  • Red  wine for finishing browning
  • Salt
  • Pepper

Rabbit characteristics in comparison with Poultry or other Meat

  • Rich in proteins and vitamins
  • Usually purchased as a whole and cut in 6 pieces
  • Its liver is tasty and should not be spared
  • Low fat (less that 10%)
  • Low calories
  • Delicate test
  • Reasonable price
  • Can be combined with spices and herbs like garlic, bay leaves, rosemary, thyme, yogurt, paprika
  • Usually is marinated


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