Rustic Wild Rabbit Stew with Root Vegetables
Ingredients
- •2 whole rabbits, cut into pieces
- •1/2 cup flour
- •4 tablespoons olive oil
- •4 strips bacon, chopped
- •1 large onion, diced
- •3 carrots, cut into chunks
- •3 parsnips, cut into chunks
- •4 potatoes, quartered
- •4 cloves garlic, minced
- •2 cups chicken stock
- •1 cup dry white wine
- •2 bay leaves
- •1 tablespoon fresh thyme
- •1 tablespoon fresh sage, chopped
- •Salt and pepper to taste
Instructions
- 1
Season rabbit pieces with salt and pepper, then dredge in flour, shaking off excess.
- 2
In a large Dutch oven, cook bacon over medium heat until crispy. Remove and set aside.
- 3
In bacon fat, brown rabbit pieces in batches until golden on all sides. Remove and set aside.
- 4
Add olive oil if needed. Sauté onion until softened, about 5 minutes. Add garlic and cook 1 minute.
- 5
Return rabbit and bacon to pot. Add wine and scrape up browned bits from bottom.
- 6
Add stock, bay leaves, thyme, and sage. Bring to simmer, cover, and cook 1 hour.
- 7
Add carrots, parsnips, and potatoes. Continue simmering covered until vegetables are tender and rabbit is falling off the bone, about 45 minutes.
- 8
Remove bay leaves. Adjust seasoning with salt and pepper. Serve in bowls with crusty bread.
About Rabbit
Rabbit meat is tender, mild-flavored, and extremely lean. It's an excellent source of protein and works beautifully in stews and braises.
