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 dry white wine
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 2 tbsp chopped fresh sage
- 2 bay leaves
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed 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 over medium-high heat. Add the rabbit meat and cook until browned on all sides, about 5-7 minutes. Remove the rabbit meat from the pot and set aside.
3. Add the chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
4. Pour in the chicken broth and white wine, scraping the bottom of the pot to release any browned bits. Stir in the Dijon and whole grain mustards, chopped sage, and bay leaves.
5. Return the rabbit meat to the pot and bring the mixture to a simmer. Cover the pot and reduce the heat to low.
6. Cook the stew for 1-2 hours, or until the rabbit meat is tender and the sauce has thickened. Remove the bay leaves and season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 1-2 hours
5. Temperature:
Cooking temperature: Medium-high heat to start, then low heat to simmer
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 10g
Protein: 45g
Sodium: 800mg
Sugar: 3g
Substitutions for ingredients:
- Rabbit meat can be substituted with chicken or pork.
- Dry white wine can be substituted with chicken or vegetable broth.
- Dijon and whole grain mustards can be substituted with other types of mustard.
- Fresh sage can be substituted with dried sage.
Variations:
- Add diced carrots, celery, and potatoes to the stew for a heartier meal.
- Use rosemary or thyme instead of sage for a different flavor profile.
- Add a splash of cream or sour cream to the stew for a richer sauce.
Tips and tricks:
- To make the rabbit meat more tender, marinate it in buttermilk for a few hours before cooking.
- If the sauce is too thin, mix a tablespoon of cornstarch with a tablespoon of water and stir it into the stew to thicken it.
- Serve the stew with crusty bread or over mashed potatoes for a satisfying meal.
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 heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh sage on top for garnish.
Garnishes:
Fresh sage, chopped parsley, or a dollop of sour cream.
Pairings:
Serve the stew with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
Crusty bread, mashed potatoes, roasted carrots, or sautéed green beans.
Troubleshooting advice:
- If the stew is too thick, add a splash of chicken broth or white wine to thin it out.
- If the rabbit meat is tough, cook it for longer until it becomes tender.
Food safety advice:
- Make sure to cook the rabbit meat to an internal temperature of 160°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rabbit stew is a traditional dish in many European countries, where rabbit meat is a common ingredient in local cuisine.
Flavor profiles:
This stew has a savory, slightly tangy flavor from the mustard and a subtle earthiness from the sage.
Serving suggestions:
Serve the stew with a glass of dry white wine or a cold beer for a perfect pairing.
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