Ingredients with Measurements:
- 1 whole rabbit, cut into pieces
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup chicken broth
- 1 cup red wine
- 1 cup diced tomatoes
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Kitchen thermometer
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large Dutch oven, melt the butter over medium heat.
3. Dredge rabbit pieces in flour, shaking off any excess.
4. Brown the rabbit pieces in the butter, turning occasionally, until golden brown on all sides. Remove from the pot and set aside.
5. Add onion and garlic to the pot and sauté until softened.
6. Add chicken broth, red wine, diced tomatoes, bay leaf, thyme, salt, and pepper. Bring to a boil.
7. Return the rabbit pieces to the pot, cover with a lid, and transfer to the preheated oven.
8. Bake for 1 1/2 to 2 hours or until the rabbit is tender and cooked through.
9. Remove from the oven and discard the bay leaf.
10. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 12g
Protein: 30g
Sodium: 400mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Red wine can be substituted with beef broth or grape juice.
Variations:
- Add sliced mushrooms to the pot for a richer flavor.
- Substitute rabbit with chicken or beef.
Tips and tricks:
- Use a kitchen thermometer to ensure the rabbit is cooked through.
- If the sauce is too thin, remove the rabbit pieces from the pot and simmer the sauce over medium heat until it thickens.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve on a large platter with the rabbit pieces arranged in the center and the sauce spooned over the top.
Garnishes:
Garnish with chopped parsley or fresh thyme.
Pairings:
Serve with a side of roasted vegetables or mashed potatoes.
Suggested side dishes:
- Roasted carrots
- Sauteed green beans
- Garlic mashed potatoes
Troubleshooting advice:
- If the rabbit is tough, it may not have cooked long enough. Return it to the oven and continue cooking until tender.
- If the sauce is too thick, add more chicken broth or red wine to thin it out.
Food safety advice:
- Ensure the rabbit is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rabbit Chasseur is a classic French dish that originated in the 19th century. It was traditionally made with game birds, but rabbit became a popular substitute due to its availability and affordability.
Flavor profiles:
This dish has a rich and savory flavor with notes of red wine and thyme.
Serving suggestions:
Serve with a glass of red wine for a complete meal.
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Region: French