Ingredients with Measurements:
- 1 whole rabbit, cut into pieces
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 tablespoons olive oil
- 1 tablespoon flour
- 1 cup white wine
- 2 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven over medium-high heat.
2. Add the rabbit pieces and brown on all sides. Remove from the pot and set aside.
3. Add the onions, garlic, carrots, and celery to the pot and sauté until the vegetables are soft.
4. Sprinkle the flour over the vegetables and stir to combine.
5. Pour in the white wine and chicken broth, and stir to scrape up any browned bits from the bottom of the pot.
6. Add the bay leaves, thyme, rosemary, salt, and pepper, and stir to combine.
7. Return the rabbit pieces to the pot and bring the stew to a simmer.
8. Cover the pot with a lid and reduce the heat to low.
9. Let the stew simmer for 1-2 hours, or until the rabbit is tender and falling off the bone.
10. Remove the bay leaves and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1-2 hours
5. Temperature:
- Medium-high heat for browning the rabbit
- Low heat for simmering the stew
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 12g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Chicken or beef can be substituted for rabbit
- Red wine can be substituted for white wine
- Fresh herbs can be substituted for dried herbs
Variations:
- Add potatoes or other root vegetables to the stew
- Use different herbs or spices to flavor the stew
- Add a splash of balsamic vinegar for extra depth of flavor
Tips and tricks:
- Make sure to brown the rabbit well before adding the vegetables and liquid
- Use a good quality white wine for the best flavor
- Let the stew simmer slowly for the most tender rabbit
Storage instructions:
- Store 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, stirring occasionally, until heated through
Presentation ideas:
- Serve the stew in individual bowls with crusty bread on the side
Garnishes:
- Fresh herbs, such as parsley or thyme, can be sprinkled over the top of the stew
Pairings:
- Serve the stew with a side salad or roasted vegetables
Suggested side dishes:
- Crusty bread
- Roasted potatoes
- Steamed green beans
Troubleshooting advice:
- If the stew is too thin, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the stew. Bring the stew to a simmer and let it thicken.
Food safety advice:
- Make sure the rabbit is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Istrian rabbit stew is a traditional dish from the Istria region of Croatia, where rabbit is a popular ingredient in many dishes.
Flavor profiles:
- The stew is savory and herbaceous, with a rich depth of flavor from the rabbit and white wine.
Serving suggestions:
- Serve the stew with a glass of white wine or a cold beer.
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Region: Croatian