Rabbit stewed with chestnuts recipe
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Total: 1 h 5 min Diners: 4
In many areas of Spain, the rabbit is surely the last animal that comes to mind, a situation that we are in time to solve, because it is a meat that can be used in many recipes with the advantage that it is very lean and very rich in protein which is ideal for those who want to lead a healthy life.
It is very common to use rabbit to prepare rice dishes, marinades, recipes like rabbit with garlic are a classic, and, of course, dishes like this rabbit stewed with chestnuts taking advantage of the fact that autumn is here and it is the season par excellence of this nut.
Nutritional properties of rabbit
According to the Spanish Nutrition Foundation “rabbit meat has considerable nutritional value. Its major component is water and is followed by high quality protein, both from the point of view of its quantity —superior to the average of the meat group— and its quality, reflected in a high biological value.
Rabbit can be considered a lean meat since the percentage of lipids in its composition is less than 5%. In the animal’s fat are present unsaturated fatty acids, especially monounsaturated, and a somewhat lower percentage of saturated fatty acids.
Although the muscle of the live animal contains a small amount of carbohydrates in the form of glycogen, this is destroyed in postmortem processes, so that rabbit meat does not contain carbohydrates.
Rabbit is a source of water-soluble vitamins of group B (niacin and B12) and minerals such as phosphorus and selenium.
One serving of rabbit provides 94% of the recommended daily intake of niacin for a man aged 20 to 39 years who practices moderate physical activity.
Current nutritional recommendations advise the consumption of 3 servings a week of lean meats, alternating consumption between different types, among which is undoubtedly the rabbit.”
Nutritional properties of chestnuts
According to the Spanish Nutrition Foundation “despite being a nut, the composition of chestnuts is more similar to that of cereals. Chestnuts are a source of fiber and rich in complex carbohydrates, these occupy almost half of its composition; and we must not forget that carbohydrates must be the most important source of energy in our diet.
In addition, the amount of fat is also quite similar to that of cereals and therefore significantly lower than that contained in the rest of the nuts. Thanks to these properties and to the fact that its water content is close to 50%, the chestnut is one of the nuts with the lowest caloric content. As for minerals, chestnuts are a source of phosphorus and potassium.
Vitamin contents are not very significant, but we can highlight that chestnuts are a source of group B vitamins (B1 and B6).
We should not forget that raw chestnuts are rich in tannins. So eating them in this state can cause intestinal discomfort. In this sense, it is recommended that chestnuts —once collected— be stored for seven or ten days, so that in this period the tannin content decreases and the starch is transformed into more assimilable sugars. On the other hand, cooking or roasting chestnuts favors the transformation of carbohydrates, turning them into a more digestible food.”
How to make stewed rabbit with chestnuts
Ingredients
. Cleaned rabbit, chopped, 2 kg Peeled chestnuts, 500 g Large onion, 1 Carrots, 2 Garlic, 3 cloves Serrano ham, 250 g Dry white wine, 200 ml Brandy, 150 ml Cornstarch, 1 tablespoon Chicken stock, quantity needed Extra virgin olive oil Salt Pepper Fresh basil and chives, for garnishing
Step 1
We heat a pool of extra virgin olive oil in a large pan. Season the pieces of rabbit with salt and pepper and brown them in the oil. When the rabbit pieces have a nice golden color, remove them and set them aside.
Step 2
If necessary, remove some of the oil from the pan until there are only about 3 tablespoons left. Add the peeled and finely chopped garlic cloves and onion, the peeled and sliced carrots and the diced ham. Sauté over low heat until the Vegetable Recipes are tender.
Step 3
Add the brandy and white wine, turn up the heat until it no longer smells of alcohol. Dissolve the cornstarch in a glass of chicken broth and add it to the pan, mix everything well and reincorporate the pieces of rabbit that we had reserved. If necessary add a little more broth until the pieces of meat are covered.
Simmer over low heat for about 45 minutes until the meat is tender.
Step 4
Meanwhile, in a separate saucepan, cook the peeled chestnuts in water with a little salt until tender.
When they are soft, drain them well and add them to the stew pot, mix well and simmer for 5 minutes.
Step 5
Taste, adjust the salt if necessary and serve hot and sprinkle with chopped chives and basil.
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