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My BigMouth Blog | A Blog by Jason Glover

Rabbit Stew

Rabbit Stew - Dads That Cook

By Jason Glover

DifficultyIntermediate

A rich and hearty Rabbit Stew just in time for Easter! Loaded with veggies, simmered in a delicious red wine broth, and served over grits.

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Yields8 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

 3 wild rabbits, separated into shoulders, legs, and saddle pieces
 2 shallots, minced
 2 yellow onions, thinly sliced
 2 carrots, thickly sliced
 2 tbsp flour
 salt and pepper
 2 tbsp butter
 1 tbsp olive oil
 2 cups red wine
 2 cups hot water
 1 tbsp basil (use fresh if available)
 1 tbsp thyme (use fresh if available)
 1 tbsp oregano (use fresh if available)
 1 ½ cups sliced button mushrooms
Tools
 large bowl
 paper towel lined baking sheet
 small container
 cutting board

1

Heat a large dutch oven or heatproof casserole dish over medium heat.

2

Add a drizzle of olive oil and sauté the shallot, onion, and carrots for about 10 minutes, until they start to soften. Transfer to a large bowl.

3

Season the flour with salt and pepper then toss the rabbit meat in it and tap off any excess.

4

Heat half the butter and olive oil in the same pan used to cook the veggies and cook half of the rabbit until golden all over, about 10 minutes.

5

Remove the rabbit to a paper towel lined baking sheet and add a splash of water to the pan. Scrape up all of the browned bits with a spatula and transfer to a small container.

6

Repeat with the remaining butter, oil, and rabbit. This time, deglaze with the wine and let it reduce by about 1/3. Return the liquid with the browned bits to the pan.

7

Prepare the broth by mixing the hot water and bouillon together. Return the rabbit and vegetables to the pot, pour in the broth, stir in the herbs, and bring to a simmer.

8

Cover, leaving the lid open just a crack to vent. Simmer for 1 1/2 - 2 hours, until the meat is falling off the bones.

9

When the stew has about 30 minutes, left to cook, prepare the grits according to the package instructions. Keep warm until ready to serve.

10

Heat a tablespoon of butter in a large pan and sauté the mushrooms with some salt, pepper, and a few thyme leaves until browned.

11

Spoon the mushrooms over the stew, garnish with some thyme leaves, serve, and enjoy!

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Ingredients

 3 wild rabbits, separated into shoulders, legs, and saddle pieces
 2 shallots, minced
 2 yellow onions, thinly sliced
 2 carrots, thickly sliced
 2 tbsp flour
 salt and pepper
 2 tbsp butter
 1 tbsp olive oil
 2 cups red wine
 2 cups hot water
 1 tbsp basil (use fresh if available)
 1 tbsp thyme (use fresh if available)
 1 tbsp oregano (use fresh if available)
 1 ½ cups sliced button mushrooms
Tools
 large bowl
 paper towel lined baking sheet
 small container
 cutting board

Directions

1

Heat a large dutch oven or heatproof casserole dish over medium heat.

2

Add a drizzle of olive oil and sauté the shallot, onion, and carrots for about 10 minutes, until they start to soften. Transfer to a large bowl.

3

Season the flour with salt and pepper then toss the rabbit meat in it and tap off any excess.

4

Heat half the butter and olive oil in the same pan used to cook the veggies and cook half of the rabbit until golden all over, about 10 minutes.

5

Remove the rabbit to a paper towel lined baking sheet and add a splash of water to the pan. Scrape up all of the browned bits with a spatula and transfer to a small container.

6

Repeat with the remaining butter, oil, and rabbit. This time, deglaze with the wine and let it reduce by about 1/3. Return the liquid with the browned bits to the pan.

7

Prepare the broth by mixing the hot water and bouillon together. Return the rabbit and vegetables to the pot, pour in the broth, stir in the herbs, and bring to a simmer.

8

Cover, leaving the lid open just a crack to vent. Simmer for 1 1/2 - 2 hours, until the meat is falling off the bones.

9

When the stew has about 30 minutes, left to cook, prepare the grits according to the package instructions. Keep warm until ready to serve.

10

Heat a tablespoon of butter in a large pan and sauté the mushrooms with some salt, pepper, and a few thyme leaves until browned.

11

Spoon the mushrooms over the stew, garnish with some thyme leaves, serve, and enjoy!

Rabbit Stew

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