Ingredients with Measurements:
- 2 lbs rabbit meat, cut into pieces
- 1 cup pitted prunes
- 1 head of garlic, cloves peeled and minced
- 2 onions, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups chicken broth
- 1 cup red wine
- 2 tbsp olive oil
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add rabbit pieces and cook until browned on all sides, about 5-7 minutes.
3. Remove rabbit from the pot and set aside.
4. Add onions, carrots, and celery to the pot and cook until softened, about 5 minutes.
5. Add minced garlic and cook for an additional 1-2 minutes.
6. Add chicken broth, red wine, bay leaves, thyme, salt, and pepper to the pot.
7. Bring the mixture to a boil, then reduce heat to low and simmer for 10 minutes.
8. Add the browned rabbit pieces back to the pot and stir to combine.
9. Cover the pot with a lid and simmer for 1 hour, or until the rabbit is tender.
10. Add the pitted prunes to the pot and simmer for an additional 10-15 minutes.
11. Remove the bay leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Medium-high heat for browning rabbit, low heat for simmering stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 22g
Protein: 35g
Sodium: 700mg
Substitutions for ingredients:
- Rabbit meat can be substituted with chicken or beef.
- Red wine can be substituted with beef or vegetable broth.
- Prunes can be substituted with dried apricots or raisins.
Variations:
- Add potatoes or sweet potatoes to the stew for a heartier meal.
- Use different herbs such as rosemary or oregano for a different flavor profile.
- Add mushrooms for an earthy flavor.
Tips and tricks:
- Brown the rabbit pieces in batches to avoid overcrowding the pot.
- Use a sharp knife to cut the rabbit into pieces.
- If the stew is too thick, add more chicken broth or water.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh thyme on top.
Garnishes:
Fresh thyme or parsley.
Pairings:
Serve with crusty bread or over mashed potatoes.
Suggested side dishes:
Roasted vegetables or a side salad.
Troubleshooting advice:
If the stew is too thin, simmer uncovered for a few more minutes to thicken.
Food safety advice:
Make sure the rabbit is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Rabbit stew has been a popular dish in Europe for centuries, especially in France and Italy.
Flavor profiles:
The stew has a savory and slightly sweet flavor from the prunes, with a hint of garlic and thyme.
Serving suggestions:
Serve the stew in a rustic bowl with a side of crusty bread for dipping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A