Braised Rabbit Stew Flavorful (Print version)

Slow-cooked rabbit with vegetables and herbs in a rich, flavorful sauce for a satisfying dish.

# Ingredient List:

→ Rabbit

01 - 1 whole rabbit (about 2.5 lbs), cut into serving pieces
02 - Salt and freshly ground black pepper, to taste
03 - 2 tbsp all-purpose flour (optional, for dusting)

→ Vegetables

04 - 2 tbsp olive oil
05 - 2 tbsp unsalted butter
06 - 2 medium onions, finely chopped
07 - 2 carrots, peeled and sliced
08 - 2 celery stalks, sliced
09 - 3 garlic cloves, minced

→ Braising Liquid

10 - 1 cup dry white wine
11 - 2 cups chicken or vegetable stock
12 - 2 tbsp tomato paste

→ Aromatics & Herbs

13 - 2 bay leaves
14 - 3 sprigs fresh thyme or 1 tsp dried thyme
15 - 1 sprig fresh rosemary

→ Finishing

16 - 1 cup cremini or button mushrooms, sliced
17 - 1 tbsp chopped fresh parsley (for garnish)

# How To Make It:

01 - Season rabbit pieces generously with salt and pepper. Lightly dust with flour if using, shaking off excess.
02 - Heat olive oil and butter in a large Dutch oven or heavy pot over medium-high heat. Brown rabbit pieces in batches until golden on all sides. Remove and set aside.
03 - Add onions, carrots, and celery to the same pot. Sauté for 5 to 7 minutes until softened. Add garlic and cook 1 minute more.
04 - Return rabbit to pot, stir in tomato paste, and cook for 1 minute to combine flavors.
05 - Pour in white wine, scraping up browned bits from the bottom. Simmer for 2 to 3 minutes to reduce slightly.
06 - Stir in stock, bay leaves, thyme, and rosemary. Bring mixture to a simmer, then cover and reduce heat to low. Braise gently for 1 hour.
07 - Add mushrooms, stir, and cook uncovered for 20 to 30 minutes until rabbit is tender and sauce has thickened.
08 - Remove bay leaves and herb stems. Adjust seasoning with salt and pepper as needed.
09 - Serve hot, garnished with chopped fresh parsley.

# Expert Advice:

01 -
  • The rabbit turns impossibly tender after a slow braise, soaking up every bit of the herb-scented sauce.
  • It feels fancy but uses simple ingredients you probably already have in your pantry.
  • The leftovers taste even better the next day, which is rare for a dish this special.
02 -
  • Don't skip browning the rabbit, that caramelization is where most of the flavor comes from.
  • Keep the heat low during braising or the meat will toughen instead of becoming tender.
  • If the sauce looks too thin at the end, simmer it uncovered a bit longer to concentrate the flavors.
03 -
  • Use a Dutch oven with a tight-fitting lid to trap moisture and keep the meat from drying out.
  • Taste the sauce before serving and add a tiny splash of wine or a squeeze of lemon if it needs brightness.
  • Let the stew rest for ten minutes off the heat before serving so the flavors settle and the sauce clings better to the meat.

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