Ingredients with Measurements:
- 2 lbs rabbit meat, cut into pieces
- 2 tbsp flour
- 2 tbsp butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1/2 cup pearl onions, peeled
- 1/2 cup mushrooms, sliced
- 1 tbsp cornstarch
- 1 tbsp water
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. In a bowl, coat the rabbit meat with flour.
2. In a Dutch oven or large pot, melt the butter over medium heat.
3. Add the rabbit meat and cook until browned on all sides, about 5-7 minutes.
4. Remove the rabbit meat from the pot and set aside.
5. Add the chopped onion and garlic to the pot and cook until softened, about 3-5 minutes.
6. Add the beef broth, red wine, apple cider vinegar, bay leaves, thyme, rosemary, salt, and black pepper to the pot.
7. Stir to combine and bring to a boil.
8. Add the rabbit meat back to the pot and reduce the heat to low.
9. Cover the pot with a lid and simmer for 1 hour.
10. After 1 hour, add the chopped carrots, celery, pearl onions, and mushrooms to the pot.
11. Cover the pot with a lid and simmer for an additional 30 minutes.
12. In a small bowl, whisk together the cornstarch and water.
13. Add the cornstarch mixture to the pot and stir to combine.
14. Simmer for an additional 5-10 minutes, or until the stew has thickened.
15. Remove the bay leaves from the pot.
16. Serve the Flemish rabbit stew hot, garnished with fresh chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 35 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 14g
Protein: 33g
Sodium: 800mg
Substitutions for ingredients:
- Rabbit meat can be substituted with chicken or beef.
- Red wine can be substituted with beef broth or chicken broth.
- Apple cider vinegar can be substituted with red wine vinegar or white wine vinegar.
- Pearl onions can be substituted with regular onions.
Variations:
- Add potatoes or sweet potatoes to the stew for a heartier meal.
- Use different herbs and spices to change the flavor profile of the stew.
- Add a splash of cream or sour cream to the stew for a creamier texture.
Tips and tricks:
- Brown the rabbit meat before adding it to the stew for added flavor.
- Use a Dutch oven or large pot with a lid to keep the stew moist and tender.
- Serve the stew with crusty bread to soak up the delicious sauce.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Fresh chopped parsley
Pairings:
Serve the Flemish rabbit stew with a side of crusty bread and a glass of red wine.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the stew is too thick, add more beef broth or red wine to thin it out.
- If the stew is too thin, whisk together more cornstarch and water and add it to the pot.
Food safety advice:
- Make sure the rabbit meat is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store any leftover stew in the refrigerator within 2 hours of cooking.
Food history:
Flemish rabbit stew, also known as "konijn op Vlaamse wijze" in Dutch, is a traditional Belgian dish that dates back to the Middle Ages. It was originally made with wild rabbit, but today it is more commonly made with farmed rabbit meat.
Flavor profiles:
The Flemish rabbit stew has a rich, savory flavor with notes of red wine, apple cider vinegar, and herbs.
Serving suggestions:
Serve the Flemish rabbit stew as a main course for a cozy dinner party or family meal.
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Taste: Savory, Rich, Hearty, Earthy, Herbal, Tangy, Balanced