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Print Recipe
 Stew with Rabbit, Turnip, Pumpkin and Couscous Recipe
Bright autumn stew will bring a touch of diversity to your menu, preserving the best traditions of home-cooked meals. Preparing is not troublesome, all the way we love)
Course Children's Food, Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Second Course, Special Food Dishes
Cuisine Croatian
Keyword For Experienced, Medium
Cook Time 50 minutes
Servings
Ingredients
Marinade:
Basic:
Additionally:
Course Children's Food, Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Second Course, 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 there is not much time, you can do it at the beginning of cooking, and for the time until You clean and cut the other ingredients, it will have time to marinate. Fry the meat in preheated vegetable oil until a pleasant color (marinade when laying meat is desirable to "squeeze", so that the meat does not immediately start to stew).
    In advance, for example in the evening, marinate the rabbit meat, but if there is not much time, you can do it at the beginning of cooking, and for the time until You clean and cut the other ingredients, it will have time to marinate. Fry the meat in preheated vegetable oil until a pleasant color (marinade when laying meat is desirable to "squeeze", so that the meat does not immediately start to stew).
  2. Enter the onions and carrots, fry with meat for 2-3 minutes.
    Enter the onions and carrots, fry with meat for 2-3 minutes.
  3. Lay out layers of turnips, potatoes and pumpkin, introducing spices and salting each layer. Pour water, cover, reduce heat to low and leave to simmer for 45 minutes.
    Lay out layers of turnips, potatoes and pumpkin, introducing spices and salting each layer. Pour water, cover, reduce heat to low and leave to simmer for 45 minutes.
  4. Stir the contents, if there is little liquid left, you can add another 100-150 ml of water, since couscous absorbs moisture well (if water has been additionally introduced, add heat, let it boil, then turn it down again). Correct for salt and spices, and you should be good. Enter the couscous, cover again and let sweat for 5 minutes.
    Stir the contents, if there is little liquid left, you can add another 100-150 ml of water, since couscous absorbs moisture well (if water has been additionally introduced, add heat, let it boil, then turn it down again). Correct for salt and spices, and you should be good. Enter the couscous, cover again and let sweat for 5 minutes.
  5. Pour in the cream, enter the finely chopped garlic and stir the contents again. Leave so minutes 3 under a lid and with minimal heating.
    Pour in the cream, enter the finely chopped garlic and stir the contents again. Leave so minutes 3 under a lid and with minimal heating.
  6. Add the herbs, remove from the stove, let the dish rest for 15 minutes. Now stir Your stew, it is completely ready and pleases you with a unique aroma, taste and bright colors.. Bon appetit!
    Add the herbs, remove from the stove, let the dish rest for 15 minutes. Now stir Your stew, it is completely ready and pleases you with a unique aroma, taste and bright colors.. Bon appetit!

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