By David Tanis
- Total Time
- About 1 hour 30 minutes
- Rating
- 5(174)
- Notes
- Read community notes
Featured in: City Kitchen: A Quick Rabbit Stew to Keep Winter at Bay
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Ingredients
Yield:4 servings
- 1whole rabbit (2½ to 3 pounds)
- Olive oil
- Salt and pepper
- Flour, for dusting
- 2cups onions, finely diced
- 2cups leeks, finely diced
- 6garlic cloves, minced
- 2tablespoons rosemary, roughly chopped
- 1tablespoon crumbled dry porcini mushrooms, soaked in warm water to soften, drained and finely chopped
- 8ounces cremini or portobello mushrooms, thickly sliced
- Pinch of red pepper flakes
- 1cup chopped canned tomatoes, or home-preserved, if possible
- ½cup dry white wine
- 1cup unsalted chicken broth
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
651 calories; 27 grams fat; 7 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 68 grams protein; 1548 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
Step
2
Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
Step
3
Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
Step
4
Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
Step
5
Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.
Ratings
5
out of 5
174
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Cooking Notes
Es
Fantastic. Beautiful, relatively easy to make, and can be made in advance. First time I haven't removed kidneys on a rabbit and we don't know what happened to them, i.e., if we ate them (and we must have) we were not aware. Anyway, I used 2 large leeks, 12 oz of fresh mushrooms, the mushroom water in lieu of the chicken broth, and 2-3 dozen cherry tomatoes instead of canned. Covered dish with parchment and then lid before braising. Served over pappardelle.
Donna C.
This is an excellent recipe. I've made a rabbit stock for it using the tail bones, rib bones scraped clean of meat and the two side flaps. Just cover with water add celery and onion ends, salt and pepper and cook as you would for a chicken stock.
Casper Pike
I had something like this in an Italian Rest. in the South of England.Rabbit is very hard to come by in Phoenix so I made a double batch withChicken Leg/Thigh pieces. After pulling from the oven I removed the chicken and reduced the sauce. Complex and rich flavors. My new favoriteway to cook chicken (and rabbit if I can find one).
Mitra
Love this recipe. Didn't have to change a thing. So delicious!
brenden
Very tasty
Donna C.
One of our favorites! We are able to get fresh domestic rabbit from a local farmer here in Maine.I recommend cooking this about 90 min so the meat starts coming off the bone and the sauce thickens up a bit. Do not skimp on garlic!! And, saute/carmelize your onions and garlic well before adding mushrooms, rosemary. I've added oregano in the past with great effect. Grate some good parm over the dish. We like it with egg noodles.
Tornike
Is it me or would adding olives to the recipe would have been an obvious valuable addition to this recipe?
Donna C
The Hunter Gather Cook dude (where I found this recipe originally several years ago) adds olives.
Casper Pike
I had something like this in an Italian Rest. in the South of England.Rabbit is very hard to come by in Phoenix so I made a double batch withChicken Leg/Thigh pieces. After pulling from the oven I removed the chicken and reduced the sauce. Complex and rich flavors. My new favoriteway to cook chicken (and rabbit if I can find one).
John Z.
I used a little less olive oil for browning (about 1/8 inch in a large saute pan) and proceeded to saute the vegetables in the same oil. The pan was deglased by the cooking vegetables. I will definitely make this again!
Jackson
What are people’s thoughts on serving this over polenta vs pasta?
Donna C.
Browned polenta cakes! I think creamy polenta would not work as well.
Donna C
I take it back.... if you end up with a good amount of sauce, the creamy polenta would be wonderful!!
Es
Fantastic. Beautiful, relatively easy to make, and can be made in advance. First time I haven't removed kidneys on a rabbit and we don't know what happened to them, i.e., if we ate them (and we must have) we were not aware. Anyway, I used 2 large leeks, 12 oz of fresh mushrooms, the mushroom water in lieu of the chicken broth, and 2-3 dozen cherry tomatoes instead of canned. Covered dish with parchment and then lid before braising. Served over pappardelle.
charlton holland
Loved this dish. Followed the directions to the letter. Found that a 13 inch paella dish worked better than a baking dish (too small). Takes at least a half hour to do the preparation. Wife thought I should have reduced the sauce more before putting it over the rabbit. Hard to find rabbit that is not frozen.
Amanda
Just made this tonight. Fairly easy and very delicious. Even my 6-yr-old loved it! We served ours over pappardelle and topped with asiago.
Kathleen
Great recipe! Skipped the dried porcini mushrooms. Tossed in fingerling potatoes. Delicious! I had never cut up a rabbit before and I think I might check out a youtube video next time! Somehow ended up with 12 pieces. But they were all tasty.
Donna C.
This is an excellent recipe. I've made a rabbit stock for it using the tail bones, rib bones scraped clean of meat and the two side flaps. Just cover with water add celery and onion ends, salt and pepper and cook as you would for a chicken stock.
Joe
Appreciated the quick instructions on rabbit disassembly. Used fresh tomato instead of canned, no leeks, canned and dried mushrooms. Still delicious!
Winona tuska
Made this forgot the hot pepper and did not cover. Was excellent
Loretta
I used a red wine, and left out the dry porcini mushrooms.
the stew was delicious.
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