Ingredients with Measurements:
- 2 lbs rabbit meat, cut into pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 cup white wine
- 2 cups chicken broth
- 1 can diced tomatoes
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1 bay leaf
- 1 cup frozen peas
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with a lid
Step-by-step instructions:
1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the rabbit pieces and brown on all sides, about 5 minutes. Remove the rabbit from the pot and set aside.
3. Add the onion, garlic, carrots, celery, and red bell pepper to the pot. Cook until the vegetables are softened, about 5 minutes.
4. Add the white wine to the pot and scrape up any browned bits from the bottom of the pot with a wooden spoon.
5. Add the chicken broth, diced tomatoes, smoked paprika, thyme, salt, pepper, and bay leaf to the pot. Stir to combine.
6. Return the rabbit to the pot and bring the mixture to a simmer.
7. Reduce the heat to low and cover the pot with a lid. Let the stew simmer for 1 1/2 to 2 hours, or until the rabbit is tender.
8. Add the frozen peas to the pot and cook for an additional 5 minutes.
9. Remove the bay leaf from the pot and discard.
10. Serve the stew hot, garnished with chopped fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 12g
Carbohydrates: 14g
Protein: 34g
Sodium: 800mg
Substitutions for ingredients:
- Chicken or beef can be substituted for rabbit
- Red wine can be substituted for white wine
- Fresh thyme can be substituted for dried thyme
- Fresh or frozen green beans can be substituted for peas
Variations:
- Add chopped potatoes to the stew for a heartier meal
- Use different spices, such as cumin or coriander, for a different flavor profile
- Add a can of chickpeas for extra protein and texture
Tips and tricks:
- Browning the rabbit before adding it to the stew adds extra flavor to the dish
- Use a heavy-bottomed pot to prevent burning and sticking
- Let the stew simmer for at least 1 1/2 hours to ensure the rabbit is tender
Storage instructions:
Store any leftovers 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 slice of crusty bread on the side.
Garnishes:
Chopped fresh parsley
Pairings:
Crusty bread, mashed potatoes, or rice
Suggested side dishes:
Roasted vegetables, salad, or steamed green beans
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out
- If the rabbit is tough, let the stew simmer for an additional 30 minutes to an hour
Food safety advice:
- Make sure the rabbit is cooked to an internal temperature of 165°F to ensure it is safe to eat
- Store any leftovers in the refrigerator within 2 hours of cooking
Food history:
Serrat-Style Rabbit Stew is a traditional Catalan dish that originated in the mountainous regions of Spain. It is named after the famous Catalan singer-songwriter Joan Manuel Serrat.
Flavor profiles:
Savory, smoky, and slightly sweet
Serving suggestions:
Serve hot with crusty bread for dipping in the flavorful broth.
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