Southern Italian Rabbit Stew Food

RABBIT STEW

Rabbit Stew image

Provided by Robert Irvine : Food Network

Time 2h40m

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 pounds rabbit, cut into stew-sized pieces
1 1/2 cups all-purpose flour
1/4 cup grapeseed oil
3 tablespoons butter
1 cup celery, diced
2 cups diced carrots
2 onions, finely diced
Salt
Freshly ground black pepper
3 bay leaves
6 cups water
4 cups red wine
4 medium-sized potatoes, diced
1/2 cup sliced sauteed mushrooms

Steps:

Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.

SLOW-COOKED RABBIT STEW

Slow-cooked rabbit stew image

This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole

Provided by Good Food team

Categories Dinner, Main course

Time 2h35m

Yield Serves 4

Number Of Ingredients 16

Ingredients

140g prune
50ml brandy
50g soft brown sugar
2 rabbits, jointed
plain flour, for dusting
1 tbsp vegetable oil
3 rashers smoked streaky bacon, sliced into thin strips
2 carrots, chopped
1 onion, chopped
2 celery sticks, chopped
1 garlic clove, crushed
2 thyme sprigs
1 bay leaf
150ml red wine, the best you can afford
250ml chicken stock
chopped parsley and wild rice, to serve

Steps:

Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

Nutrition Facts : Calories 607 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 61 grams protein, Sodium 1.12 milligram of sodium

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