Ingredients with Measurements:
- 2 lbs rabbit meat, cut into bite-sized pieces
- 4 slices bacon, chopped
- 2 onions, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tbsp fresh thyme leaves
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Chopped parsley, for garnish
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. In a Dutch oven or large pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the onions to the pot and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
3. Add the rabbit meat to the pot and cook until browned on all sides, about 5 minutes.
4. Add the chicken broth, red wine, tomato paste, thyme, bay leaf, salt, and pepper to the pot. Stir to combine.
5. Bring the stew to a simmer and then reduce the heat to low. Cover the pot and let the stew cook for 1 1/2 to 2 hours, or until the rabbit is tender.
6. In a small bowl, mix together the flour and butter to form a paste. Stir the paste into the stew and cook for an additional 10 minutes, or until the stew has thickened.
7. Remove the bay leaf from the stew and discard. Serve the stew hot, garnished with chopped parsley and the reserved bacon.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
5. Temperature:
Cook over medium heat until simmering, then reduce heat to low and cover.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 390
Fat: 18g
Carbohydrates: 11g
Protein: 38g
Substitutions for ingredients:
- Instead of rabbit meat, you can use chicken or beef.
- Instead of red wine, you can use beef broth or water.
- Instead of bacon, you can use pancetta or ham.
Variations:
- Add chopped carrots and celery to the stew for extra vegetables.
- Use different herbs, such as rosemary or sage, for a different flavor.
- Add mushrooms to the stew for extra umami flavor.
Tips and tricks:
- Make sure to brown the rabbit meat well before adding the liquid to the pot. This will help develop a rich flavor in the stew.
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, mix together more flour and butter and add it to the pot to thicken the stew.
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 warmed through.
Presentation ideas:
Serve the stew in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish the stew with chopped parsley and the reserved bacon.
Pairings:
Serve the stew with a glass of red wine and a side salad.
Suggested side dishes:
- Crusty bread
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the stew is too salty, add more chicken broth or water to dilute the saltiness.
- If the stew is too acidic, add a pinch of sugar to balance out the flavors.
Food safety advice:
Make sure to cook the rabbit meat to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Rabbit stew is a traditional dish in many European countries, including France and Italy.
Flavor profiles:
This stew has a rich, savory flavor from the rabbit meat, bacon, and red wine. The thyme and bay leaf add herbal notes to the dish.
Serving suggestions:
Serve the stew in individual bowls with a slice of crusty bread on the side.
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