Curried rabbit stew with peas
Total time110 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 110 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 8 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Rabbit estimated edible meat; 1 cleaned bone-in rabbit of about 1.3 kg 850 g
- Peas shelled or frozen 250 g
- Onion 300 g
- Carrot 200 g
- Green pepper 150 g
- Garlic 6 g
- White wine 100 ml
- Water 600 ml
- Plain flour 25 g
- Extra virgin olive oil 40 g
- Curry 3 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 2 g
Kitchen tools for this recipe Recommended kitchen tools
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Lidded saucepan
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonKitchen knives
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
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.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →
