Rabbit meat is highly cherished for its nutritional properties as well as its flavour, aroma and texture. It is considered lean or “white” meat, because of the quantity and quality of its fat. This article is about how to make Ugandan Rabbit and Mushroom Stew.
What Does Rabbit Taste Like?
Almost everyone I know who has tasted rabbit meat says it tastes like chicken. This is not entirely true, as rabbit meat has a gamier and more intense flavour. Its texture is also different, with the rabbit being more on the dry side.
it is a food of choice on low-calorie menus if cooked, without excess fat. In fact, it is recommended for those following low-fat, low-cholesterol diets and for those with cardiovascular disorders due to its nutritional composition.
meat from rabbits is soft and easy to chew, which is an advantage for those who have difficulty chewing, especially when it is stewed or braised. However, its abundance of muscle fibres makes rabbit meat more challenging to digest
Is Rabbit Meat healthy?
This meat is considered healthy by most people. Rabbit is a lean meat, low in fat (no more than 5%) and cholesterol. Its lipid profile is quite balanced, with a lower proportion of saturated fat compared to other types of meat, which is why it is recommended for preventing obesity and cardiovascular diseases.
Ingredients for the Ugandan Rabbit and Mushroom stew
- Diced Rabbit pieces
- 100g of plain wheat flour
- Salt
- Black pepper
- 25g of cooking butter
- 1 tbsp of vegetable cooking oil
- 1 large onion, roughly chopped
- 1 stick of celery, roughly chopped
- 200g of Oyster mushrooms
- 500ml of white wine
- 1-litre chicken stock
- 1 sprig of rosemary
Method for making the Ugandan Rabbit and Mushroom Stew
Here is a step-by-step process of how to make this stew in the comfort of your kitchen. Enjoy it with your family and friends as you share the love.
Step 1
Season the rabbit pieces with salt and Black pepper then coat them in flour. Shake off the excess flour and set it aside for later use
Step 2
Put the butter and oil into a large heavy-bottomed pan over medium heat and when the butter has melted and the oil is hot, add the rabbit pieces (in batches if necessary – the meat should sear, not steam). Brown the legs on all sides then remove them from the pan and set aside.
Related: How to perfectly Sear Meat
Step 3
Add the onion, celery and oyster mushrooms to the pan and cook until soft and beginning to caramelize.
Step 4
Stir 2 tablespoons of the reserved flour and add enough wine to deglaze the pan. Return the rabbit legs and add the rest of the wine, the chicken stock and the thyme making sure the legs are submerged.
Step 5
Bring to a boil then reduce to a simmer, cover and cook on the hob for 60–70 minutes until the rabbit is tender. After 30 minutes, remove the lid to allow the liquid to reduce.
Serving suggestions
Serve rabbit stew with hunks of freshly millet bread/Kalo or matooke, or posho.