Kouneli stifado is a traditional stew consisting of pieces of browned rabbit meat that have been cooked with onions, tomatoes, tomato paste, garlic, red wine or red wine vinegar, chicken or rabbit stock, and olive oil. A handful of warm and aromatic spices and seasonings are typically used to flavor the sauce, including cinnamon, bay leaves, allspice berries, oregano, rosemary, cumin, salt, and black pepper.
The dish is usually enjoyed warm, sprinkled with freshly ground black pepper on top, and it's typically accompanied by crusty bread and a glass of Greek red wine or retsina (a Greek white resinated wine).
Fenkata is the national dish of Malta, a communal meal that is prepared with rabbit as the star of the feast. A whole rabbit is typically marinated in wine, then stewed with aromatic herbs and vegetables such as carrots, tomatoes, onions, and garlic until tender.
The sauce should be rich in flavor and thick in texture. It is recommended to serve fenkata with pasta (usually spaghetti) or potatoes, while olives and capers might also be added to the dish in order to further elevate its flavors.
Sate kelinci is a traditional dish originating from Java. The dish consists of rabbit meat that's usually marinated, then placed on bamboo skewers and grilled to perfection. The marinade is often made with a combination of shallots, garlic, ginger, coriander, chili peppers, brown sugar, soy sauce, and lemongrass.
Once marinated, the rabbit meat is skewered and grilled, and the dish is then served with soy sauce on the side.
Ostropel is a stew similar to tocană, predominantly made with chicken thighs or drumsticks which are fried and added to a tomato sauce that is thickened with flour and spiced up with garlic and pepper. Rabbit, lamb, or other types of meat may be used, although vegetarian versions also exist.
The dish is typically served with a side of mămăligă (polenta). In the region of Oltenia, people also add vinegar and carrots to the sauce and serve the dish with boiled potatoes instead of mămăligă.
Fenek moqli is a traditional dish. It's made with a combination of rabbit meat, sunflower oil, thyme, dry white wine, and garlic. The meat is cut into pieces before it's marinated in white wine, garlic, thyme, salt, and pepper. It's then fried in oil until the meat is fully cooked.
Traditionally, fried rabbit is served with french fries or baked potatoes and fresh bread that's used to mop up the juices.
Coniglio alla ligure or Ligurian-style braised rabbit is an appetizing second course from the Italian region of Liguria. The combination of delicate rabbit flesh, the sweet flavor of the ligurian olives, and the subtle taste of pine nuts creates a truly special dish.
Paired with roasted or boiled potatoes, coniglio alla ligure makes a perfect choice for a delicious dinner with family or friends.
MAIN INGREDIENTS
Nyúlpaprikás is a traditional rabbit stew. In the traditional recipes, almost the entire rabbit, apart from the bones, is used for the stew. Other main ingredients for the stew include onions, garlic, red peppers, and tomatoes. Some recipes also add mushrooms, red or white wine, and bacon.
Nyúlpaprikás is usually served with spätzle, a type of pasta traditionally used in Hungarian cuisine. It can also be served with pickles and potatoes. This dish spread from the Hungarian countryside, where people often enjoyed hunting rabbits and other game.
MAIN INGREDIENTS
Lapin á la Kriek is a traditional dish consisting of lean rabbit meat that's served in a sauce made with Kriek, a sour lambic beer flavored with cherries. The rich flavors of the meat are a great match for the sour and sweet Kriek. Other ingredients include onions, prunes, thyme, and bay leaves.
The sauce is sometimes thickened with a bit of flour. Once prepared, the dish is usually served with fries or mashed potatoes on the side.
MAIN INGREDIENTS
Even though its origins are the subject of a heated debate, with Virginia, North Carolina, and Georgia all claiming the dish to be their invention, everyone agrees that squirrel meat was the original ingredient of this Southern smoked meat stew.
Today, rabbit or chicken are used instead of squirrel, along with chunks of tomatoes, potatoes, beans, corn, okra, and salt pork or bacon. The stew has a distinctively smoky flavor due to smoking the meats before adding them to the pot, accompanied by a hefty dose of barbecue sauce.
Virginians originally called the dish Virginia ambrosia, invented in 1828 by Jimmy Matthews, an African American chef who was hired to cook for a squirrel-hunting party in Brunswick.
Conejo con arroz is a traditional dish that combines rice with rabbit meat. There are numerous variations on this specialty throughout Spain, with some calling for making the dish in the style of a paella, where it consists of a thin layer of rice with pieces of rabbit on top, and others preparing it as an arroz caldoso, retaining a little bit of the cooking liquid.
Apart from the rabbit and rice, other typical ingredients used for making this dish include onions, tomatoes, peppers, carrots, garlic, and olive oil, while the combination is usually flavored with saffron, bay leaves, paprika, salt, and pepper. To prepare conejo con arroz, the pieces of meat are typically browned before they’re combined with the other ingredients and simmered in water or broth.
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