STUFFAT TAL-FENEK
Serves 1
Directions
- 1Add olive oil to a large pot.
- 2Place rabbit pieces in the pot.
- 3Brown the rabbit pieces on all sides.
- 4Remove the browned rabbit from the pot.
- 5Add chopped onion to the pot and sauté until translucent.
- 6Add minced garlic to the pot and stir.
- 7Add chopped carrot to the pot and stir.
- 8Return the rabbit pieces to the pot.
- 9Season with salt.
- 10Season with pepper.
- 11Pour in red wine and stir.
- 12Add Worcestershire sauce.
- 13Add tomato paste.
- 14Add sugar.
- 15Sprinkle oregano into the pot.
- 16Crumble in a bouillon cube.
- 17Add chopped tomatoes.
- 18Pour in water.
- 19Stir all ingredients together.
- 20Add bay leaves and stir.
- 21Cover the pot and simmer for 45 minutes.
- 22Remove the lid.
- 23Add chopped potatoes to the pot.
- 24Add frozen peas.
- 25Stir the ingredients.
- 26Cover and simmer for an additional 20 minutes.
- 27Serve the rabbit stew over spaghetti.
Ingredients
- 2 tsp Olive oil
- 800 g Rabbit
- 1 Large onion
- 3 cloves Garlic
- 1 Carrot
- 0.5 tsp Salt
- 0.5 tsp Pepper
- 100 ml Red wine
- 1 tsp Worcestershire sauce
- 2 tsp Tomato paste
- 0.25 tsp Sugar
- 1 tsp Oregano
- 1 Bouillon cube
- 400 g Chopped tomatoes
- 100 ml Water
- 3 Bay leaves
- 150 g Potatoes
- 50 g Frozen peas
Equipment
Large potTongsWooden spoon
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