Ingredients with Measurements:
- 1 whole rabbit, cut into pieces
- 2 cups red wine
- 1 cup chicken broth
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh thyme leaves
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium heat.
3. Add the rabbit pieces and brown on all sides, about 5 minutes per side. Remove the rabbit from the pot and set aside.
4. Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes.
5. Sprinkle the flour over the onion and garlic and stir to combine.
6. Pour in the red wine and chicken broth, stirring to combine.
7. Add the thyme leaves and season with salt and pepper to taste.
8. Return the rabbit pieces to the pot, making sure they are submerged in the liquid.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Bake for 1 1/2 to 2 hours, or until the rabbit is tender and falling off the bone.
11. Remove the pot from the oven and let it rest for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 20g
Protein: 35g
Carbohydrates: 10g
Fiber: 1g
Sugar: 3g
Sodium: 500mg
Substitutions for ingredients:
- If you don't have rabbit, you can use chicken or pork instead.
- If you don't have red wine, you can use beef or vegetable broth instead.
- If you don't have fresh thyme, you can use dried thyme instead.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use white wine instead of red wine for a lighter flavor.
- Add mushrooms to the pot for a richer flavor.
Tips and tricks:
- Make sure to brown the rabbit pieces well before adding the liquid to the pot for maximum flavor.
- Let the rabbit rest for 10 minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a covered pot over low heat until heated through.
Presentation ideas:
Serve the rabbit with the sauce spooned over the top and garnish with fresh thyme leaves.
Garnishes:
Fresh thyme leaves
Pairings:
- Serve with a side of roasted vegetables, such as carrots, potatoes, and onions.
- Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the rabbit is tough, it may need to cook for longer. Check it every 30 minutes until it is tender.
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 has been a popular meat in Europe for centuries, and was introduced to North America by European settlers.
Flavor profiles:
- The rabbit is tender and flavorful, with a rich sauce made from red wine and thyme.
Serving suggestions:
- Serve the rabbit with a side of roasted vegetables and a glass of red wine for a hearty and satisfying meal.
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Region: French