Today, a recipe for a meat main course: stewed rabbit with asparagus and cherry tomatoes.
Rabbit white meat is highly appreciated by both adults and children for its sweet and delicate taste. In today’s preparation, we will enhance and highlight it with aromatic herbs, adding cherry tomatoes and asparagus—a very tasty way to obtain a rabbit rich in flavors.
Stewed rabbit with asparagus and cherry tomatoes will make an excellent impression on our guests when served during a dinner with friends or a family lunch, following a great first course, such as delicious Sorrentina-style gnocchi. To sweetly conclude our meal, we could prepare a strawberry and cream cup or a classic tiramisu.
Now let’s see, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, All Seasons
Ingredients for 4 people
- 1.8 lbs rabbit (in pieces)
- 2 cloves garlic
- 2 leaves bay leaf
- 2 leaves sage
- to taste olive oil
- 1 carrot
- 9 oz asparagus
- 7 oz cherry tomatoes
- to taste salt
- to taste pepper
- 6.8 fl oz white wine
Tools
- 1 Pan
- 1 Cutting Board
- 1 Knife
Let’s prepare the stewed rabbit with asparagus and cherry tomatoes together
Take the asparagus, cut off the tougher bottom part, and blanch them in a saucepan with water. Then drain them on a cutting board. Do not discard the water. If the asparagus is thick, peel the bottom with a peeler to remove the tougher and fibrous part.
Prepare the other ingredients, peel the carrot and chop it. Wash the cherry tomatoes and cut them in half, take the boiled asparagus and cut off the tips, then chop the rest into pieces.
In a non-stick pan, add a drizzle of olive oil, peeled garlic, bay leaves, and sage, and heat slightly before placing the rabbit pieces in. Let them brown on all sides, turning the meat once it has browned on one side. Deglaze with white wine and let the alcohol evaporate. Cover with a lid and let it cook for about ten minutes.
Add the previously prepared cherry tomatoes and asparagus, season with salt and a grind of pepper, add a ladle of asparagus cooking water, and cook over high heat for about fifteen minutes, keeping the lid on.
Remove the lid and let the sauce reduce, then serve hot with a nice slice of homemade bread. Snap a photo of your stewed rabbit with asparagus and cherry tomatoes and post it on social media, tagging me (una riccia che pasticcia on instagram and facebook) and let me know for which occasion you prepared it.
A Curly Suggests
If you buy the whole rabbit, cut it into pieces yourself, and then wash it with white wine or white wine vinegar. If using thin asparagus, you may not need to blanch them.
