Ingredients with Measurements:
- 2 lbs rabbit meat, cut into bite-sized pieces
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tbsp fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. In a bowl, coat rabbit meat with flour, salt, and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Add rabbit meat and cook until browned on all sides. Remove from the pot and set aside.
4. In the same pot, add onion and garlic. Cook until softened, about 5 minutes.
5. Add chicken broth, heavy cream, and thyme leaves. Stir to combine.
6. Return rabbit meat to the pot and bring to a boil.
7. Reduce heat to low and cover the pot with a lid.
8. Simmer for 1 hour or until the rabbit meat is tender.
9. Season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
5. Temperature:
Medium-high heat for browning the rabbit meat, low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 24g
Protein: 35g
Carbohydrates: 10g
Fiber: 1g
Sugar: 3g
Sodium: 600mg
Substitutions for ingredients:
- Rabbit meat can be substituted with chicken or beef.
- Heavy cream can be substituted with half-and-half or milk.
- Fresh thyme leaves can be substituted with dried thyme.
Variations:
- Add chopped carrots and potatoes to the stew for a heartier meal.
- Use white wine instead of chicken broth for a more complex flavor.
- Add mushrooms for an earthy taste.
Tips and tricks:
- To make the rabbit meat more tender, marinate it in buttermilk for a few hours before cooking.
- If the stew is too thin, mix 1 tbsp cornstarch with 1 tbsp water and add it to the pot. Stir until thickened.
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 until heated through.
Presentation ideas:
Serve the stew in a bowl with a sprig of fresh thyme on top.
Garnishes:
Garnish with chopped parsley or grated Parmesan cheese.
Pairings:
Serve with crusty bread or mashed potatoes.
Suggested side dishes:
Roasted Brussels sprouts or a green salad.
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water.
- If the rabbit meat is tough, simmer the stew for longer until it becomes tender.
Food safety advice:
Make sure the rabbit meat is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Rabbit stew is a traditional dish in many European countries, especially in France and Italy.
Flavor profiles:
The stew has a creamy and savory flavor with a hint of thyme.
Serving suggestions:
Serve the stew as a main course for a cozy dinner at home.
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