• Home
  • Meat
  • Rabbit with Apple and Tomato Sauce
0 0
Rabbit with Apple and Tomato Sauce

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 Rabbit
5 tbsp. of Extra Virgin olive oil
100 g of Celery root
1 clove of Garlic
150 ml of Apple juice
1 tsp. of Lemon juice
2 tbsp. of Tomato paste
2 sprigs of Rosemary
to taste Salt
to taste Grounded black pepper

Rabbit with Apple and Tomato Sauce

  • Dairy-Free
  • Gluten-Free
  • 2 h
  • Serves 4
  • Easy




This recipe is fantastic. It has a minimum of ingredients and a minimum of active cooking, which means no browning. All you do is put the ingredients in a frying pan, put a lid on and simmer over low heat in their own juices. The result is a bright, delicious and healthy dish! That’s the power of slow cooking.

Rabbit goes well with sweet and sour flavors and fruity notes, so we cook it with apple juice and tomatoes. It’s perfect!

Bon Appétit!

Total visits: 124.
Today's visits: 1.



Now, we are talking about domestic rabbits, the kind that can be cooked right away. If you cook from the wild, it should be soaked overnight in plenty of water in the fridge and well rinsed afterward.
Cut the rabbit into eight pieces and dab it with a paper towel.


Dice the celery into small 0.5 cm cubes. Leave the clove of garlic whole and slightly press it with the flat side of the knife.


Heat olive oil in a large frying pan with a lid over medium heat. Then place rabbit pieces in a single layer with the celery and garlic. Put the lid on, reduce heat to low/very low and cook under the lid for about 2 hours. Periodically turn the pieces over and place the lid back on. IMPORTANT: the rabbit must be under a tightly closed lid the whole time.


By the end of the 2nd hour, the rabbit will be very soft and juice will appear on the bottom of the pan. Increase the heat and let the liquid evaporate almost completely. Then, add the apple and lemon juices and let them evaporate by half. Next, add tomato paste, rosemary, salt and black pepper and mix it all well. Now reduce the heat to medium/low and cook without a lid for another 15 minutes. The liquid will evaporate and form a thick, sweet and sour sauce.
The rabbit is done! You can serve it right away or the next day.
Bon Appétit!

The Authentic Indian Chicken Curry
Roman Style Artichokes/ Carciofi alla Romana
The Authentic Indian Chicken Curry
Roman Style Artichokes/ Carciofi alla Romana

Add Your Comment