Classic Rabbit Hunter's Stew (Zayek po Lovdzhiyski)
Традиционно ястие · Bulgarian
A hearty and traditional Bulgarian rabbit stew, slow-cooked with aromatic vegetables, herbs, and often a touch of wine, embodying the rustic flavors of a hunter's meal.
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Съставки
- Rabbit, cut into pieces1.5 kg
- Onions, chopped2 large
- Carrots, sliced3 medium
- Bell peppers (red and green), chopped2 total
- Garlic, minced4 cloves
- Tomatoes, crushed400g can
- Dry red wine200 ml
- Chicken or vegetable broth500 ml
- Bay leaves2
- Thyme1 tsp
- Paprika1 tbsp
- All-purpose flour2 tbsp
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Season rabbit pieces with salt and pepper. Dredge lightly in flour.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the rabbit pieces on all sides. Remove and set aside.
- 3
Add chopped onions, carrots, and bell peppers to the pot. Sauté until softened, about 8-10 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Stir in paprika and cook for 30 seconds.
- 6
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- 7
Return the rabbit pieces to the pot. Add crushed tomatoes, broth, bay leaves, and thyme.
- 8
Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the rabbit is tender.
- 9
Season with salt and pepper to taste. Remove bay leaves before serving.
- 10
Serve hot, garnished with fresh parsley.
