OLD FASHION RABBIT STEW

facebook share image   twitter share image   pinterest share image   E-Mail share image



Old Fashion Rabbit Stew image

This is a wonderful rabbit dish from my Armenian friend Dina. It is so tasty. A great dish for special company. Everyone will want this recipe. Well worth all the effort.

Provided by Baby Kato

Categories     Wild Game

Time 2h45m

Number Of Ingredients 16

1 large rabbit
3 garlic cloves
1 onion
8 ounces bacon, in one piece
10 sprigs parsley
10 sprigs thyme
1 bay leaf
3 tablespoons olive oil
1 cup red wine
1 cup small onion
1 tablespoon sugar
1 tablespoon butter
12 new potatoes
fresh herb (chervil)
1 teaspoon salt
1 teaspoon pepper

Steps:

  • 1. Chop rabbit into 12 pieces, discard the head and feet.
  • 2. Chop the onion and garlic finely.
  • 3. Slice and dice the bacon.
  • 4. Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
  • 5. Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
  • 6. In the same pan, fry garlic, onion and the bouquet garni.
  • 7. Add the bacon and allow to color lightly.
  • 8. Pour off excess fat.
  • 9. Return rabbit to pan and de-glaze with the red wine.
  • 10. Add 3 cups water, cover and cook for 1 hour 45 minutes.
  • 11. Peel small onions and remove root ends.
  • 12. Rinse well.
  • 13. Cook the onions in water to cover, add sugar, butter, salt and pepper.
  • 14. Cook until all water has evaporated and the sauce is caramelized.
  • 15. Peel and cut potatoes into narrow rectangles.
  • 16. Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
  • 17. Cook covered until tender.
  • 18. Serve stew with caramelized onions and garnish with chopped chervil.

There are no comments yet!