Rabbit Stew with White Wine
Rabbit stew with white wine is a dish that embodies both elegance and comfort. Slow-cooked with fresh herbs and vegetables, the rabbit becomes incredibly tender and flavorful, creating a rich, satisfying meal. This dish has been a favorite across Europe for centuries, often served with crusty bread or creamy mashed potatoes to soak up the delicious sauce.
Ingredients for this recipe
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Preparation Steps
1
Cut the rabbit into manageable pieces. Season generously with salt and freshly ground black pepper, then lightly dredge in flour.
2
In a large Dutch oven or pot, heat olive oil and butter over medium-high heat. Brown the rabbit pieces on all sides until golden, then remove and set aside.
3
In the same pot, sauté the chopped onion, diced carrots, celery, and minced garlic until softened, about 5-7 minutes.
4
Return the rabbit pieces to the pot. Add the white wine and simmer for 5 minutes, allowing it to reduce slightly.
5
Pour in the chicken stock and add the fresh thyme and rosemary sprigs. Bring to a boil, then reduce the heat to low.
6
Cover the pot tightly and let the stew simmer gently for 1.5-2 hours, stirring occasionally, until the rabbit is incredibly tender and the sauce has thickened to a rich consistency.
7
Taste and adjust the seasoning with additional salt and freshly ground black pepper as needed. Serve hot, garnished with fresh herbs if desired.
