Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 pounds rabbit, cut into 1-inch cubes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
- 2 cups chicken broth
- 1/2 cup white wine
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil and butter in a large pot or Dutch oven over medium heat.
2. Add the onion, garlic, carrots, and celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the rabbit, thyme, rosemary, paprika, black pepper, and cayenne pepper and cook, stirring occasionally, until the rabbit is lightly browned, about 5 minutes.
4. Add the chicken broth, white wine, and tomato paste and bring to a boil.
5. Reduce the heat to low and simmer, stirring occasionally, until the rabbit is cooked through, about 30 minutes.
6. In a small bowl, whisk together the flour and 1/4 cup of water until smooth.
7. Slowly add the flour mixture to the stew, stirring constantly, until the stew has thickened, about 5 minutes.
8. Stir in the parsley and chives and cook for an additional 5 minutes.
Time:
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Temperature: Medium-low heat
Serving Size: 4-6
Nutritional Information:
Calories: 442
Fat: 17g
Carbohydrates: 19g
Protein: 37g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- White wine can be substituted with dry sherry.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add 1/2 cup of diced potatoes to the stew for an additional layer of flavor and texture.
- Substitute the rabbit with chicken or pork for a different flavor.
Tips and Tricks:
- Make sure to brown the rabbit before adding the liquid to ensure a flavorful stew.
- Taste the stew before serving and adjust the seasoning as needed.
Storage Instructions:
Store the stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation Ideas:
Serve the stew over cooked rice or mashed potatoes for a complete meal.
Garnishes:
Garnish the stew with freshly chopped parsley and chives for a pop of color.
Pairings:
This stew pairs well with a crisp white wine or a light red wine.
Suggested Side Dishes:
Serve the stew with a side of roasted vegetables or a green salad.
Troubleshooting Advice:
If the stew is too thick, add a bit more chicken broth or water to thin it out.
Food Safety Advice:
Make sure to cook the rabbit thoroughly before serving.
Food History:
Poitevin-style rabbit stew is a traditional French dish that originated in the Poitou-Charentes region of France.
Flavor Profiles:
This stew has a savory flavor with hints of herbs and spices.
Serving Suggestions:
Serve the stew with crusty bread for dipping in the flavorful sauce.
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Region: French