Rabbit ragout


  • 600 g of rabbit
  • 2 tbsp of margarine
  • 600 g of potato
  • 100 g of carrot
  • 100 g of turnip
  • 2 bulb onions
  • 300 ml of broth
  • 1/2 bunch of fresh parsley
  • black ground pepper – to taste
  • salt – to taste


Cut a rabbit into pieces, fry the meat and transfer it to a deep stewing pan. Set aside for a while.

Peel carrots, bulb onions, and a turnip. Slice the vegetables. Rinse and chop parsley. Peel and dice potatoes. Combine the ingredients and fry them slightly. Then add them to the stewing pan. Adjust salt and pepper to your taste. Pour broth above the mass and stew everything over low heat for 40-45 minutes. Serve this ragout as soon as prepared.

Enjoy your meal!