Rabbit with Brown Sauce and Chickpeas
Calories: 257 Kcal
Protein: 25 gm
Fat: 8 gm
Carbs: 7 gm
Serving: 6 persons
1 medium rabbit
1 cup chickpeas
2 tbsp butter
2 tbsp flour
4 cups water
1 onion, chopped
2 Cardamom pods
2 Maggi Chicken Bouillons
- Wash chickpeas well and soak in cold water for an hour. Put in salted boiling water and simmer until cooked. Remove from boiling water and leave aside to cool.
- Wash the rabbit well under running water. Set aside to get rid of excess water and then cut it into pieces.
- In a pan over medium heat, sauté rabbit pieces in butter for 10 minutes, stirring on both sides. Remove and set aside.
- For brown sauce preparation, fry the flour in remaining butter from sauté the rabbit on low heat, stirring continuously until it becomes brown in color. You may need to add a little butter to avoid lumps to appear.
- Lift the pan from heat. Add the amount of water gradually.
- Return the pot to the heat. Add chopped onion, cardamom pods, Maggi Chicken bouillons. Season to taste. Leave the mixture over heat to boil, continue stirring. You can add chili pepper to taste.
- Add the fried rabbit pieces. Cover the pan and leave on low heat for 15 minutes. You might need to add some water on the condition that you obtain a thick texture sauce.
- Before being fully cooked, add the chickpeas. Leave for 10 minutes or until well done. Lift from heat and set aside.
Remove rabbit pieces from sauce. Put them in serving dish. Add the brown sauce with chickpeas. Serve hot with white rice or as desired.
- You can use canned chickpeas from the supermarket and follow same recipe.
- When you buy the rabbit, its weight is 1500 grams approximately. For better results, make sure it does not exceed this weight.
Rabbit meat contains 11% fat compared to 15% in chicken and 17% in lamb and 25% in beef. Hence it has been used and is suitable for special diets, such as those for weight reduction diets.