Ingredients with Measurements:
- 1 rabbit, cut into pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup canned tomatoes, crushed
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 bay leaf
- 1 sprig rosemary
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed 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, about 5 minutes.
3. Remove the rabbit from the pot and set aside.
4. Add the onion, garlic, carrots, and celery to the pot and sauté until the vegetables are tender, about 5 minutes.
5. Add the canned tomatoes, chicken broth, white wine, bay leaf, and rosemary to the pot.
6. Return the rabbit to the pot and bring the mixture to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 1-1/2 to 2 hours, or until the rabbit is tender.
8. Remove the bay leaf and rosemary sprig from the pot.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1-1/2 to 2 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 15g
Protein: 30g
Carbohydrates: 10g
Fiber: 2g
Sugar: 5g
Sodium: 500mg
Substitutions for ingredients:
- Rabbit can be substituted with chicken or pork.
- Dry white wine can be substituted with chicken broth or vegetable broth.
Variations:
- Add diced potatoes or mushrooms to the stew for a heartier meal.
- Use fresh tomatoes instead of canned for a fresher taste.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Browning the rabbit before cooking helps to seal in the juices and adds flavor to the stew.
- Use a heavy-bottomed pot to prevent burning and ensure even cooking.
- If the stew is too thick, add more chicken broth or water to thin it out.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot on the stove over low heat until heated through.
Presentation ideas:
Serve the stew in a deep bowl with a crusty bread on the side.
Garnishes:
Garnish with fresh parsley or grated Parmesan cheese.
Pairings:
Pair with a dry red wine, such as Chianti.
Suggested side dishes:
Serve with a side of roasted vegetables or a simple green salad.
Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few more minutes to thicken it up.
- If the rabbit is tough, simmer for an additional 30 minutes until tender.
Food safety advice:
- Always cook rabbit to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pistoia-Style Rabbit Stew is a traditional dish from the Tuscan city of Pistoia, Italy. It is a hearty and flavorful stew that has been enjoyed for generations.
Flavor profiles:
This stew is savory and slightly sweet, with a rich tomato-based broth and tender pieces of rabbit.
Serving suggestions:
Serve hot with a side of crusty bread for dipping in the broth.
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Region: Italian