General Information
Servings: 4 Keywords: salmis, rabbit, chicken, toddler, no-salt, no-sugar, family, easy, one-pot Calories: ~400 kcal per serving (approximate) Protein: ~30 g per serving (approximate) Carbs: ~25 g per serving (approximate) Fats: ~20 g per serving (approximate) Preparation time: 25 minutes Cooking time: 45 minutes (rabbit) or 25 minutes (chicken)
Hi, I’m Olivia. I design websites by day, quilt by weekend, and feed two hungry little boys aged 3 and 7 whenever my husband is away FIFO. This is my toddler-friendly take on Salmis de lièvre, changed to be safe for little mouths: no added salt, no sugar, no alcohol, and everything cooked and cut so it will not be a choking risk. I usually use rabbit when I can get it, but skinless chicken thighs work beautifully and are easier to find. My boys love to help - Elliott, 7, measures and peels, and little Max, 3, gets to stir with a spoon too big for his hands. We make a bit of a mess, then I patch it up with quilting therapy later.
Ingredients
- 600 g boneless rabbit meat, trimmed and cut small OR 600 g skinless chicken thigh, trimmed (choose rabbit if you want the traditional flavour, chicken for easy access)
- 2 medium carrots (about 200 g total), peeled
- 1 medium parsnip or small sweet potato (about 150 g) peeled
- 1 small onion (about 100 g)
- 1 garlic clove (optional for toddlers, you can omit)
- 150 g button mushrooms, wiped clean and thinly sliced (optional)
- 1 small potato (about 100 g), peeled and grated (for natural thickening)
- 30 ml olive oil (2 tablespoons)
- 400 ml unsalted chicken or vegetable stock, homemade or low-sodium commercial if available. If you must use store stock, pick the lowest sodium and dilute with 100 ml water. Otherwise use 400 ml water plus 1 teaspoon lemon juice for a bit of brightness.
- 1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme leaves
- 2 bay leaves (remove before serving)
- A small pinch of ground black pepper for adults and older kids only; leave out for the 3 year old if you prefer
- Fresh parsley, finely chopped, for serving (optional)
Kitchen tools you will need:
- Sharp small knife and chopping board
- Vegetable peeler
- Grater for the potato
- Large heavy-based frying pan or casserole with a lid
- Wooden spoon or spatula
- Measuring jug, scales
Notes for safety:
- Cut meat and vegetables into pieces around 0.8-1 cm across so they cook quickly and are not choking hazards. For the 3 year old, mash slightly with a fork after cooking so pieces are soft and easy to gum. Always sit children down to eat and supervise.
Directions
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First things first, have everything ready. Lay out the ingredients on the bench. I get Elliott to help place the measuring jug and Max holds the wooden spoon. Tell little ones their job before you start so they know when to load the dishwasher and when to stir.
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Prepare the meat: put the meat on the chopping board. With a sharp knife, trim away any big bits of fat or sinew you see. Cut into small cubes about 0.8-1 cm wide. If you have little hands helping, they can point out fat to toss in a bowl for compost. Tip: to make cutting easier, chill the meat for 10 minutes first so it is firmer.
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Peel and chop the veg:
- Peel the carrots and parsnip or sweet potato. Slice them lengthwise into thin strips, then lay the strips flat and chop into small dice about 0.8-1 cm. If that feels fiddly, grate the carrot on the coarse side of the grater so the pieces are small and soft.
- Peel the onion and cut in half. Lay the cut-side down and cut small thin half-moons about 0.5-1 cm wide. If your eyes sting, get the 7 year old to tell a joke so you can laugh instead.
- If using mushrooms, wipe them with a damp paper towel and slice thinly.
- Peel and grate the small potato and keep to the side. This will be used to thicken the sauce naturally. Squeeze out a little excess moisture if it is very wet.
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Mince the garlic finely, only if you use it. For toddlers I use just one small clove and mix it into the pot so it is mellow. You can skip it if you prefer.
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Heat the pan and brown the meat: place your pan on medium heat. Add the olive oil, swirl to coat. Add the meat in a single layer and let it colour for 2 minutes without moving too much. Turn pieces so they brown all over in another 2 minutes. You are not cooking through at this stage, just adding flavour. If kids are nearby, give them a task like stirring a bowl of salad leaves away from the stove.
Family joke while browning: Why did the rabbit become a web designer like me? Because he wanted to hop between sites.
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Add the onion and veggies: add the chopped onion, carrot and parsnip to the pan. Stir and cook for 4-5 minutes until they start to soften. Add the sliced mushrooms now if using. Stir in the garlic for the last 1 minute.
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Add stock and herbs: pour in the 400 ml unsalted stock (or 400 ml water plus 1 teaspoon lemon juice if using water). Scrape the bottom of the pan with your spoon so any browned bits mix into the sauce. Add the thyme and bay leaves. Bring to a gentle simmer.
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Simmer gently:
- If you are using rabbit, reduce heat to low, cover with a lid and simmer gently for about 45 minutes, until the meat is very tender and easy to break with a fork.
- If you are using chicken, simmer for 20 to 25 minutes until the meat is cooked through and tender.
Take the lid off once or twice to check and stir. If the liquid is evaporating too quickly, add a little water, 50 ml at a time.
Toddler safety note: the meat should be so tender it falls apart easily. That makes it safest for small mouths.
Family joke while simmering: My boys said this dish would make them run faster. I told them only if rabbits are the ones chasing them.
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Thicken naturally: 10 minutes before the end of cooking, stir in the grated small potato. It will release starch and thicken the sauce gently. Cook uncovered for those final 10 minutes so the sauce comes together. Remove the bay leaves and discard.
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Finish and check texture: taste for seasoning but do not add salt. If it needs more brightness, add a squeeze of lemon for the adults and older child only. For the 3 year old, I mash a small bowl of the finished salmis with a fork so the pieces are easily gummed and there are no big chunks. For the 7 year old and adults, leave small pieces about 1 cm in size.
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Serve warm in shallow bowls. Scatter finely chopped parsley on top for colour if you like. Let the bowls cool to a safe temperature before giving to the 3 year old. Test a small spoonful first.
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Leftovers: this keeps in the fridge for 2 days. Reheat gently until steaming, and check texture again for the toddler. You can mix leftovers with soft mashed potato to make it even milder.
Recommended Sides
- Soft mashed potato, mashed sweet potato, or creamy polenta. Keep the mash smooth and cool it slightly before serving to little ones.
- Soft steamed peas or green beans cut into tiny pieces and smashed a little for toddlers.
- Soft bread torn into small strips for dipping. Remove crusts if needed and tear into pieces less than 1 cm wide for the 3 year old.
- Mild cauliflower puree for extra veg and gentle texture.
Jokes
- What did the rabbit say when he fixed my website? “I pixel-hopped it!”
- Why do little cooks always clean their rooms? Because the recipe said “tidy up” after a spoonful.
- Elliott asked if rabbits pay for their food. I said yes, with hare money. He groaned, so I told him it was a dad joke in training.
If you want, I can write a version with step-by-step photos or a checklist for the kids so they can follow their jobs more easily. My quilting corner says a good pattern helps, and the kitchen is no different.
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