RABBIT STEW

 

 

This meat is one of my favorite! It is tender, flavorful without being strong. This easy recipe will surprise you! Enjoy this wonderful stew with a great Pinot noir from Burgundy!

 

Preparation: 30 min; cooking time: 1h45 min.                                                                                                                      

Serving 4

 

1 rabbit cut into pieces

2 tbsp of butter

1 sweet onion, minced

8 carrots cut into pieces

¾ cup white wine

2 cups of veal demi-glace

1 bouquet garni (thyme, bay leaf, parsley)

1 tbsp fresh tarragon, chopped

 

Melt the butter in a Dutch oven on medium-high heat and add the pieces of rabbit. Cook 10 minutes on both sides. Season with salt and pepper.

Take the rabbit off the Dutch oven, place it in a dish and set aside.

Put the onion and carrots in the Dutch oven and sauté 5 minutes. Add the rabbit and white wine. Reduce the liquid by half and scrape the bottom of the Dutch oven with a wooden spatula.

Pour the veal demi-glace over the rabbit and place the bouquet garni between the pieces of meat. Season with salt and pepper. Cover and cook 1 h 30 minutes on low heat.

Add the chopped tarragon, stir and cook 1 minute.

Serve over mashed potatoes, white rice or fresh pasta.

Bon Appétit!