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Mexican Rabbit

Mexican Rabbit recipe image
This rustic Mexican-style rabbit stew is a comforting dish that transforms tender rabbit meat into a flavorful meal. The rabbit simmers gently in a rich broth with canned tomatoes, creating a savory base that absorbs the earthy notes of rosemary and thyme. Fresh parsley adds a bright finish, while sweet corn kernels provide pops of sweetness and texture. The chili powder lends a gentle, smoky heat that warms the palate without overwhelming the delicate meat. It&# 226;€™s an excellent choice for a hearty weeknight dinner or a cozy weekend gathering. The combination of tender meat, robust herbs, and slightly sweet vegetables makes this a satisfying and unique twist on traditional stews.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1047.9
Dietary: Gluten-free
Description
This rustic Mexican-style rabbit stew is a comforting dish that transforms tender rabbit meat into a flavorful meal. The rabbit simmers gently in a rich broth with canned tomatoes, creating a savory base that absorbs the earthy notes of rosemary and thyme. Fresh parsley adds a bright finish, while sweet corn kernels provide pops of sweetness and texture. The chili powder lends a gentle, smoky heat that warms the palate without overwhelming the delicate meat. It&# 226;€™s an excellent choice for a hearty weeknight dinner or a cozy weekend gathering. The combination of tender meat, robust herbs, and slightly sweet vegetables makes this a satisfying and unique twist on traditional stews.
Ingredients
  • 1 Rabbit, disjointed
  • 2 cups Corn
  • 1 teaspoons Parsley
  • 10 oz Can tomatoes
  • 1 teaspoons Rosemary
  • 1 teaspoons Thyme
  • 2 teaspoons Chili powder
  • 1 Bay Leaf
Directions
  1. 1
    Pat the disjointed rabbit pieces dry with paper towels and season lightly with salt and pepper.
  2. 2
    In a large Dutch oven or heavy saucepan, heat a tablespoon of oil over medium-high heat.
  3. 3
    Sear the rabbit pieces in batches until golden brown on all sides, then remove and set aside.
  4. 4
    Reduce heat to medium and add the minced shallots (if available, otherwise skip) and chili powder, stirring for 1 minute until fragrant.
  5. 5
    Return the rabbit to the pot and add the canned tomatoes, rosemary, thyme, and bay leaf.
  6. 6
    Pour in enough water or broth to just cover the meat.
  7. 7
    Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until the rabbit is tender.
  8. 8
    Stir in the corn and chopped parsley during the last 10 minutes of cooking.
  9. 9
    Remove the bay leaf and adjust seasoning with salt and pepper to taste.
  10. 10
    Serve hot, garnished with additional fresh parsley if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1047.9kcal
% Daily Value *
Total Fat 19.6g31%
Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 377.6mg16%
Total Carbohydrate 236.1g79%
Dietary Fiber 67.0g268%
Sugars 53.9g
Protein 38.0g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mexican, rabbit, stew, chili, herbs, rosemary, thyme, parsley, corn, tomatoes, simmered, comfort food, dinner, meat, spicy, rustic, main course, hearty
Read it online: https://www.chefs-mate.com/recipe/mexican-rabbit/