Rabbit Stew in an Autoclave 

Rabbit stew in an autoclave — is a dish that combines tender meat with exquisite spices. Rabbit meat is known for its pleasant taste and lightness, and it is also one of the healthiest types of meat.  It is a source of protein, rich in vitamins and minerals such as iron, zinc, and vitamin B12. In addition, rabbit is a low-calorie product with low cholesterol content. Thanks to these properties, rabbit meat is highly valued among gourmets and healthy food enthusiasts. Due to the special heat treatment method, rabbit stew in an autoclave retains its texture and flavor properties, ensuring a long shelf life of the canned meat.

The rabbit cooking recipe impresses with its harmony. The tenderness of dietary meat is complemented by the slight acidity of lemon zest, which adds a light citrus accent, making the dish refined and rich. Aromatic thyme, coriander, and allspice with a subtle spicy note emphasize the natural taste of the meat, while garlic adds a delicate sharpness. This combination creates a piquant balance and makes the dish very appetizing.

Rabbit stew in an autoclave is a solution for culinary experiments, tasting great as an independent meat dish or as a complement to side dishes such as potatoes, rice, buckwheat porridge, or vegetables. 

Rabbit in an autoclave for winter – 3 jars of 0.5 liters each.

Cooking rabbit stew in an autoclave allows not only to preserve all the beneficial properties of the meat but also to enjoy this exquisite dish at any moment. Whether it’s a family lunch or a festive dinner, rabbit stew will become a true decoration of your table.