Ingredients with Measurements:
- 2 lbs rabbit meat, cut into pieces
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups red wine
- 2 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup frozen peas
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Dutch oven or large pot with lid
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. In a bowl, coat the rabbit meat with flour.
2. In a Dutch oven or large pot, heat the olive oil 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 chopped onion and minced garlic to the pot and cook until softened, about 3 minutes.
6. Pour in the red wine and chicken broth, and add the bay leaves, dried thyme, salt, and black pepper.
7. Stir to combine and bring to a boil.
8. Return the rabbit meat to the pot and add the sliced carrots and celery.
9. Reduce the heat to low, cover the pot with a lid, and simmer for 1 hour.
10. After 1 hour, add the frozen peas and continue to simmer for another 15 minutes.
11. Remove the bay leaves and discard.
12. Serve the rabbit stew hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
5. Temperature:
Cooking temperature: Medium-high heat for browning the rabbit meat, then low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 345
Fat: 11g
Carbohydrates: 19g
Protein: 38g
Sodium: 1012mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Rabbit meat can be substituted with chicken or beef.
- Red wine can be substituted with beef broth or vegetable broth.
- Frozen peas can be substituted with frozen green beans or corn.
Variations:
- Add diced potatoes or sweet potatoes for a heartier stew.
- Use different herbs such as rosemary or oregano for a different flavor profile.
- Add mushrooms for an earthy flavor.
Tips and tricks:
- Browning the rabbit meat before simmering the stew adds flavor and helps to seal in the juices.
- If the stew is too thin, mix 1 tbsp cornstarch with 1 tbsp water and add to the pot to thicken the sauce.
- For a richer flavor, use homemade chicken broth instead of store-bought.
Storage instructions:
Store leftover rabbit stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the rabbit stew in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley or thyme.
Pairings:
Serve the rabbit stew with crusty bread or mashed potatoes.
Suggested side dishes:
Roasted vegetables, green salad, or garlic bread.
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or red wine to thin it out.
- If the rabbit meat is tough, simmer the stew for an additional 15-30 minutes until the meat is tender.
Food safety advice:
- Make sure to cook the rabbit meat to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rabbit stew is a traditional dish in many European countries, especially France and Italy. It is often made with red wine and herbs, and served with crusty bread or mashed potatoes.
Flavor profiles:
This rabbit stew has a rich and savory flavor, with notes of red wine, thyme, and bay leaves.
Serving suggestions:
Serve the rabbit stew as a main course for a cozy dinner party or family meal.
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Taste: Savory, Rich, Herbaceous, Tangy, Earthy