Ingredients with Measurements:
- 2 pounds rabbit meat, cut into bite-sized pieces
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 leeks, sliced
- 2 apples, peeled and chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup dry white wine
- 1 tablespoon 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 large bowl, toss the rabbit meat with flour until evenly coated.
2. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
3. Add the rabbit meat and cook until browned on all sides, about 5 minutes.
4. Remove the rabbit meat from the pot and set aside.
5. Add the leeks, apples, and garlic to the pot and sauté until softened, about 5 minutes.
6. Add the chicken broth, white wine, and thyme leaves to the pot and bring to a simmer.
7. Return the rabbit meat to the pot and season with salt and pepper to taste.
8. Cover the pot with a lid and simmer for 1 hour, or until the rabbit meat is tender.
9. Serve hot with crusty bread or over mashed potatoes.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer on medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 20g
Protein: 35g
Sodium: 600mg
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Dry white wine can be substituted with chicken broth or apple cider.
Variations:
- Add chopped carrots and potatoes for a heartier stew.
- Use pears instead of apples for a sweeter flavor.
- Add a splash of apple cider vinegar for a tangy kick.
Tips and tricks:
- To make the rabbit meat more tender, marinate it in buttermilk for a few hours before cooking.
- If you don't have a Dutch oven, you can use a slow cooker instead.
- Leftovers can be frozen for up to 3 months.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a sprig of fresh thyme on top.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Mashed potatoes
- Roasted root vegetables
Troubleshooting advice:
- If the stew is too thin, simmer with the lid off for a few minutes to thicken.
- If the stew is too thick, add more chicken broth or water.
Food safety advice:
- Make sure the rabbit meat is cooked to an internal temperature of 165°F.
- Wash your hands and all surfaces that come into contact with raw rabbit meat.
Food history:
Rabbit stew has been a popular dish in Europe for centuries, especially in France and Italy.
Flavor profiles:
This stew has a savory and slightly sweet flavor from the leeks and apples.
Serving suggestions:
Serve hot with crusty bread or over mashed potatoes.
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