Hunters’ Rabbit Stew
Looking for the perfect recipe to warm up the cold winter months? This hunter’s rabbit stew is the perfect twist on a cold-weather classic that the whole family will enjoy! With this simple and satisfying recipe, you can add a twist to your family’s comfort food this winter.
The following is an excerpt from Raising Pastured Rabbits for Meat by Nichki Carangelo. It has been adapted for the web.
This recipe comes from Nonni, which is what we called my great-grandmother Maria Carlotto. It was a favorite at a yearly game dinner she hosted with my great-grandfather for a large group of friends. Rabbit was served alongside venison, quail, pheasant, chicken, and even squirrel. Great big platters of polenta made sure each one of the up-to-20 guests went home pieni come un uovo, or “stuffed like an egg,” after a long evening of food, wine, and storytelling.
Hunters’ Rabbit Stew
Ingredients
- 1 ounce (28 g) dried porcini mushrooms
- 1 rabbit, 3–4 pounds (1.4–1.8 kg), cut into pieces Salt and pepper to taste
- 3 tablespoons flour
- 2 tablespoons olive oil
- 4 tablespoons butter
- 3 large shallots or 1 medium onion
- 1 carrot, chopped
- 2 stalks celery, including leaves, finely chopped
- 1 cup (235 ml) white wine
- 1–2 cups (235–470 ml) mushroom soaking water 3 cups (700 ml) chicken stock
- 1 branch (6 inches / 15 cm) fresh rosemary
- 4 cloves garlic
- 2 tablespoons chopped fresh parsley
Procedure
First, soak the dried porcini mushrooms in 2 cups (470 ml) hot water. Remove the rehydrated mushrooms but save the water. Strain the reserved water through a coffee filter and set aside.
Sprinkle the rabbit with salt and let it sit at room temperature for 30 minutes. Meanwhile, dice the rehydrated porcini, and season the rabbit with pepper.
Lightly dust the meat with flour.
Heat the oil and butter in a large pot and brown the rabbit pieces on all sides. Remove the rabbit and set aside.
Add the shallots, carrot, and celery into the pot and cook until trans- lucent, about 2 to 3 minutes. Deglaze these ingredients with the white wine and use a wooden spoon to scrape up any browned bits on the bottom of the pan.
Reduce the wine by half, then add the reserved mushroom liquid and chicken stock to the pot. Stir to combine.
Add the rosemary, garlic, mushrooms, and rabbit all to the pot and simmer gently for 90 minutes. When it’s done, the meat should be falling off the bone.
Garnish with parsley and serve with polenta or a crusty loaf of bread.
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