Ingredients with Measurements:
- 2 lbs rabbit meat, cut into bite-sized pieces
- 1 cup sliced mushrooms
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup chicken broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the rabbit meat and cook until browned on all sides, about 5 minutes. Transfer the meat to the slow cooker.
2. In the same skillet, add the onions, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes. Add the mushrooms and cook for an additional 2 minutes.
3. Add the chicken broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper to the skillet. Stir to combine and bring to a simmer.
4. Sprinkle the flour over the rabbit meat in the slow cooker and toss to coat.
5. Pour the vegetable mixture over the rabbit meat in the slow cooker. Stir to combine.
6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the rabbit meat is tender and the vegetables are cooked through.
7. Serve hot with crusty bread or over mashed potatoes.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
Low or high setting on slow cooker
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 15g
Protein: 40g
Sodium: 500mg
Sugar: 5g
Substitutions for ingredients:
- Rabbit meat can be substituted with chicken or beef
- Red wine can be substituted with beef broth or vegetable broth
- Mushrooms can be substituted with any other type of mushroom or omitted altogether
- Worcestershire sauce can be substituted with soy sauce or fish sauce
Variations:
- Add potatoes or sweet potatoes for a heartier stew
- Use different herbs and spices to change up the flavor, such as bay leaves, oregano, or cumin
- Add a can of diced tomatoes for a more tomato-based stew
- Use different vegetables, such as parsnips or turnips, for a different flavor profile
Tips and tricks:
- Browning the rabbit meat before adding it to the slow cooker adds extra flavor to the stew
- If the stew is too thin, mix together 1 tbsp of cornstarch with 1 tbsp of cold water and stir it into the stew. Cook for an additional 10-15 minutes until the stew thickens.
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 saucepan over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the stew in individual bowls with a sprig of fresh thyme or rosemary on top.
Garnishes:
Fresh herbs, such as thyme or rosemary, or a dollop of sour cream can be used as garnishes.
Pairings:
Serve the stew with a crusty baguette or garlic bread.
Suggested side dishes:
A simple green salad or roasted vegetables would make great side dishes for this stew.
Troubleshooting advice:
If the stew is too thick, add a little more chicken broth or red wine to thin it out.
Food safety advice:
Make sure the rabbit meat is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Rabbit stew is a traditional dish in many European countries, particularly France and Italy.
Flavor profiles:
This stew has a rich, savory flavor with hints of thyme and rosemary.
Serving suggestions:
Serve the stew in a large bowl with crusty bread for dipping.
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