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Rabbit with ‘Coumandaria’ and String Beans

1 whole rabbit (Wellgoods)
cut into 8 pieces
½ cup vegetable oil
1 onion sliced
1 clove garlic fi nely chopped
1 carrot cubed
1 bay leaf
1 cinnamon stick
2 cups coumandaria
½ kilo fresh string beans
1 onion sliced (for the beans)
3 ripe tomatoes fi nely chopped
1 clove garlic sliced (for the beans)
¼ litre vegetable stock
Salt and pepper to taste


• Salt and pepper the rabbit and sauté it in heated vegetable oil
• Add the onion, garlic, carrot, bay leaf and cinnamon stick
• Pour in the Coumandaria and then place everything in a baking dish
• Cover with aluminium foil and cook in the oven for 30-35 minutes at 180°C
• In the meantime, lightly sauté the string beans in a pan until soft then add onion, garlic, and tomatoes. Add the vegetable stock, salt and pepper and simmer for 20 minutes
• Remove the meat from the oven, sieve the sauce that remains in the baking dish and serve with the string beans and added sauce


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