Stewed rabbit recipe

Stewed rabbit with plums recipe ingredients

  • 4 legs of rabbit or 1 whole rabbit
  • 400g chicory
  • 300g dried plums
  • 30g brown sugar
  • 25g butter
  • 4 onions
  • 3 slices brown bread
  • 3 tbsp grain mustard
  • 2 bottles of beer
  • 2 sprigs thyme
  • 2 bay leaves
  • 1 tbsp vegetable stock
  • 1 tsp wine vinegar
  • 1 lemon
  • Salt and pepper

Preparation

  1. Peel the onion and slice into halved rings.
  2. Remove the outer leaves and the core of the chicory.
  3. Cut the chicory into fine strips and add lemon juice to prevent discolouration.
  4. Soak the plums in cold water.

Method

  1. Season the rabbit with salt and pepper and stew in butter until all sides have browned.
  2. Add the sliced onion, bay leaves and thyme – stew until glazed.
  3. Spread the slices of bread with the grain mustard.
  4. Deglaze with the beer and add the bread slices.
  5. Add stock (and/or water) until the rabbit is just covered.
  6. Add the vinegar and sugar. Leave to simmer for about 30 minutes, until the rabbit is tender.
  7. Add the plums.
  8. Take all the solid ingredients out of the stewing pot, remove thyme and bay leaves and bind the sauce to the required consistency level with the brown sauce binder.
  9. Season with pepper and salt and put everything together again.
  10. Serve.

Taste tips

To create an extra flavour sensation, puree the plums separately and serve.
You can also use figs or dates instead of the plum.

Chewing and swallowing

Bone the rabbit completely.
Level 6: cut the meat into small pieces. Grind the meat and the vegetables and moisten with the sauce until required consistency.
Level 4 (and 3): mix and sieve the meat, trimmings and sauce, moisten with sauce until the required consistency

Nutritional information

Nutrition per 100g

Energy …………………………………………………………129kcal/539kJ
Proteins…………………………………………………………………………………8.1g
Total fat…………………………………………………………………………………5.9g
Saturated fat …………………………………………………………………2.4g
Monounsaturated fat ……………………………………………1.2g
Polyunsaturated fat………………………………………………..1.6g
Cholesterol …………………………………………………………………. 25mg
Carbohydrates………………………………………………………………….9.3g
Sugars ………………………………………………………………………….5.1g
Fibres…………………………………………………………………………………….1.3g

Parki’s Kookatelier is a Belgian project focusing on specialised nutrition for people with Parkinson’s disease. The authors are Yves Meersman and Randy Mellaerts. For more information, visit their website here.