Easter Bunny Stew - Rabbit Stew Recipe

rabbit

🥗Healthier: chicken

💰Cheaper: pork

Chicken is more widely available and less expensive than rabbit.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Non-alcoholic options maintain flavor without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly cooking oil.

Brine the rabbit overnight in 4 L of water, 1/2 cup of salt, 10 peppercorns, and 2 bay leaves.

After brining, take the rabbit out and dry with paper towels.

Lightly dredge the rabbit pieces in flour.

Heat a large pot or Dutch oven on medium-high heat and fry up 1/2 lb of chopped bacon to render out the fat.

Remove the bacon, keeping the fat in the pot, and brown the rabbit pieces on both sides.

Remove the browned rabbit and set aside.

In the same pot, sauté 2 diced shallots, 3 cloves of minced garlic, and 1 medium onion until the onions are translucent.

Deglaze the pot with 2 cups of dry red wine.

Add 1 1/2 L of chicken stock and a splash of cider vinegar; bring to a boil.

Stir in 1 tbsp of currant jelly, 10 whole peppercorns, and 3/4 tbsp each of fresh thyme and rosemary.

Submerge the rabbit pieces in the liquid and add 2-3 chopped parsnips.

Cover and let simmer on medium heat for 1.5 to 2 hours or until the rabbit is tender and almost falling off the bone.

In the last half hour, add 6-8 baby potatoes and continue to cook until fork tender.

Make a roux in a small saucepan by whisking 1 tbsp of butter over medium-high heat with some flour to make a paste; cook for 1-2 minutes to give it color.

Add some liquid from the stew to the roux and season with salt and pepper to create gravy.

Plate the root vegetables on the bottom of the plate, position one of the rabbit legs on top, and top with gravy and a dollop of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens