White pan filled with rabbit stew with carrots, peas, and potatoes.

Rabbit Stew with Potatoes, Peas, and Carrots

Ingredients 

  • 2⅔ pounds Rabbit Cut into pieces
  • 1 Onion Large, chopped
  • 4 cloves Garlic Chopped
  • ½ teaspoon Paprika
  • 4 Tomatoes Medium, ripe, peeled, cut into small pieces
  • ½ cup Olive Oil
  • ½ cup Water
  • 2 Carrots Medium, peeled, cut into pieces
  • 1⅔ cup Peas
  • pounds Potatoes Peeled, cut into cubes
  • Ground Black Pepper To taste

Equipment

  • Stovetop
  • Saucepan

Instructions

  • In a saucepan, put the tomatoes, onion, potatoes, rabbit, water, peas, carrot, garlic, salt, pepper, paprika, and olive oil. Stir, cover the pan with a lid, and cook over low heat for about 1 hour and 15 minutes.
  • Turn off the heat and serve immediately.

Nutrition

Nutrition Facts
Rabbit Stew with Potatoes, Peas, and Carrots
Amount per Serving
Calories
 
879
Calories from Fat 315
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
22
g
Cholesterol
 
245
mg
82
%
Sodium
 
200
mg
9
%
Potassium
 
2807
mg
80
%
Carbohydrates
 
65
g
22
%
Fiber
 
12
g
50
%
Sugar
 
11
g
12
%
Protein
 
76
g
152
%
Vitamin A
 
6607
IU
132
%
Vitamin C
 
97
mg
118
%
Calcium
 
117
mg
12
%
Iron
 
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Carrot, Carrots, Halal, Olive Oil, Onion, Onions, Paprika, Peas, Potato, Potatoes, Rabbit, Rabbit Meat, Tomato, Tomatoes