Rabbit
French-Style Rabbit Stew in White Wine
Prep Time
30 minutes
Cook Time
2 hours
Servings
6
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, sliced
- •8 oz mushrooms, quartered
- •4 cloves garlic, minced
- •2 cups dry white wine
- •1 cup chicken stock
- •1 cup heavy cream
- •2 bay leaves
- •1 tablespoon fresh thyme
- •Salt and pepper to taste
Instructions
- 1
Season rabbit pieces with salt and pepper, dredge in flour.
- 2
Cook bacon in Dutch oven until crispy. Remove and set aside.
- 3
Brown rabbit in bacon fat in batches until golden. Remove and set aside.
- 4
Sauté onion, carrots, and mushrooms until softened, about 8 minutes. Add garlic, cook 1 minute.
- 5
Add wine and scrape up browned bits. Return rabbit and bacon to pot.
- 6
Add stock, bay leaves, and thyme. Bring to simmer, cover, and cook 1 1/2 hours until rabbit is tender.
- 7
Stir in cream, simmer uncovered 10 minutes. Remove bay leaves and serve 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.
