Rabbit Casserole

Güveçte Tavşan Yahnisi

Preparation info
  • To Serve


    • Difficulty


Appears in

By Nevin Halici

Published 1989

  • About

Furred game is not eaten much by Moslem Turks, because the animal is not killed in accordance with religious requirements. Nevertheless rabbit or hare is the favourite catch of keen hunters. This stew could also be prepared in small singleportion earthenware cooking pots.


  • 1 kg/2 lb rabbit meat
  • 200 ml/7


Cut the rabbit into four portions and soak in the water and vinegar for 24 hours. Wash and drain.

Melt the fat in a casserole, and fry the rabbit for about 10 minutes, turning the pieces occasionally, until the meat soaks up all its juices. Add the onions and garlic and fry for 10 minutes; add the tomato purée and stir for 2 minutes, then add the parsley. Pour over the meat stock and vi