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Print Recipe
 Stew with Rabbit, Turnip, Pumpkin and Couscous Recipe
A bright autumn stew will add a touch of variety to your menu, preserving the best traditions of cooking homemade dishes. Cooking is not at all troublesome, everything is the way we like it)
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Croatian
Keyword For Experienced, Medium
Cook Time 50 minutes
Servings
Ingredients
Marinade:
Basic:
Additionally:
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Croatian
Keyword For Experienced, Medium
Cook Time 50 minutes
Servings
Ingredients
Marinade:
Basic:
Additionally:
Instructions
  1. In advance, for example in the evening, marinate the rabbit meat, but if time is short, you can do it at the beginning of cooking, and during the time until you peel and chop the rest of the ingredients, it will have time to marinate. Fry the meat in preheated vegetable oil until a pleasant color appears (it is advisable to "squeeze out" the marinade when laying the meat so that the meat does not immediately start stewing).
    In advance, for example in the evening, marinate the rabbit meat, but if time is short, you can do it at the beginning of cooking, and during the time until you peel and chop the rest of the ingredients, it will have time to marinate. Fry the meat in preheated vegetable oil until a pleasant color appears (it is advisable to "squeeze out" the marinade when laying the meat so that the meat does not immediately start stewing).
  2. Enter the onion and carrot, fry together with the meat for 2-3 minutes.
    Enter the onion and carrot, fry together with the meat for 2-3 minutes.
  3. Lay out the turnips, potatoes and pumpkin in layers, adding spices and salting each layer. Pour in the water, cover, reduce the heat to a minimum and leave to simmer for 45 minutes.
    Lay out the turnips, potatoes and pumpkin in layers, adding spices and salting each layer. Pour in the water, cover, reduce the heat to a minimum and leave to simmer for 45 minutes.
  4. Stir the contents, if there is not enough liquid left, you can add another 100-150 ml of water, since couscous absorbs moisture well (if water was additionally introduced, add fire, let it boil, then turn down the heat again). Add salt and spices, and you should get delicious. Lay out the couscous, cover again and let it brew for 5 minutes.
    Stir the contents, if there is not enough liquid left, you can add another 100-150 ml of water, since couscous absorbs moisture well (if water was additionally introduced, add fire, let it boil, then turn down the heat again). Add salt and spices, and you should get delicious. Lay out the couscous, cover again and let it brew for 5 minutes.
  5. Pour in the cream, add finely chopped garlic and mix the contents again. Leave it for 3 minutes under the lid and with minimal heating.
    Pour in the cream, add finely chopped garlic and mix the contents again. Leave it for 3 minutes under the lid and with minimal heating.
  6. Add the herbs, remove from the stove, let the dish stand for 15 minutes. Now mix the stew, it is completely ready and pleases you with its unique aroma, taste and bright colors.. Enjoy your meal!
    Add the herbs, remove from the stove, let the dish stand for 15 minutes. Now mix the stew, it is completely ready and pleases you with its unique aroma, taste and bright colors.. Enjoy your meal!
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