Easy

Curried rabbit stew with peas

Name: Curried rabbit stew with peas
Prep time: 25 min
Cook time: 85 min
Total time: 110 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 850 g Rabbit (estimated edible meat; 1 cleaned bone-in rabbit of about 1.3 kg); 250 g Peas (shelled or frozen); 300 g Onion; 200 g Carrot; 150 g Green pepper; 6 g Garlic; 100 ml White wine; 600 ml Water; 25 g Plain flour; 40 g Extra virgin olive oil; 3 g Curry; 3 g Parsley; 0.4 g Black pepper; 2 g Salt (to taste)

Total time1 h 50 min Preparation and possible waiting 25 min · Cooking 1 h 25 min

Preparation and possible waiting: 25 min · Cooking: 1 h 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Sulphites: check label: Ingredient to check: White wine. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating Not yet rated

Tender rabbit in a curried vegetable sauce, finished with peas.

Jump to steps

25 minpreparation and possible waiting

1 h 25 mincooking

4servings

2.138 kcalwhole recipe

534 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 50 min Preparation and possible waiting 25 min · Cooking 1 h 25 min

Preparation and possible waiting: 25 min · Cooking: 1 h 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 24 tags

Diet

Omnivorous

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéingStewing

Appliances

CasseroleBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Season the jointed rabbit with salt and pepper and dust with flour. Brown in batches in a casserole with the oil for 8–10 minutes.
Remove, then soften the chopped onion, carrot, green pepper and garlic for 12 minutes.
Add the curry and stir for 20 seconds.
Pour in the white wine and boil for 2 minutes.
Return the rabbit, add the 600 ml water and cover. Simmer gently for 45–60 minutes until the meat is tender.
Carefully lift out the rabbit pieces and check that no loose bones remain in the sauce. Blend the vegetables.
Return the meat, add the peas and simmer for another 8–10 minutes until tender and the meat reaches 70°C for 2 minutes at its centre. Serve with chopped parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.