Spiced Rabbit Stew with Pumpkin Seed Garnish
Equipment
- 1 Large pot
- 1 Frying pan
- 1 Knife
- 1 Cutting board
- 1 Spoon
- 1 Ladle
Ingredients
- 1.5 pound rabbit cut into pieces
- 2 tablespoon olive oil
- 1 onion chopped
- 3 clove garlic minced
- 2 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cup chicken broth
- 2 carrot sliced
- 2 potato chopped
- 1 red bell pepper chopped
- 1/2 cup pumpkin seeds toasted
Instructions
- Heat olive oil in a large pot over medium heat.
- Add rabbit pieces and brown on all sides, then remove and set aside.
- In the same pot, add onion and garlic, cooking until softened.
- Stir in cumin, paprika, chili powder, salt, and pepper, cooking for 1 minute.
- Return rabbit to the pot and pour in chicken broth.
- Add carrots, potatoes, and red bell pepper.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 1 hour or until rabbit and vegetables are tender.
- Toast pumpkin seeds in a dry frying pan until golden.
- Ladle stew into bowls and garnish with toasted pumpkin seeds.
Notes
For the best flavor, use a fresh rabbit and ensure it is properly cut into manageable pieces. Toasting the pumpkin seeds enhances their nutty flavor, which complements the spices in the stew. Adjust the level of spices to preference, especially if you like it hotter or milder. Letting the stew sit for a few minutes before serving allows the flavors to meld together beautifully.
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