Rabbit and Vegetable Stew
Makes about 4 servings
  • 1 (3-pound) rabbit, cut into serving pieces*
  • 1½ teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • ½ cup plus 2 tablespoons all-purpose flour, divided
  • ⅓ cup vegetable oil
  • 1 cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped green bell pepper
  • 1 cup chopped tasso ham
  • 2 cloves garlic, minced
  • 2 cups light-bodied red wine*
  • 1 cup chicken broth
  • 3 bay leaves
  • 3 large carrots, halved lengthwise, cut into 1½-inch pieces
  • 1 (8-ounce) package fresh baby portobello mushrooms, quartered
  • ½ pound small red potatoes, quartered
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon coarsely chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 3 tablespoons cold water
  • 1 tablespoon tomato paste
  • Garnish: chopped thyme, chopped parsley
  1. Sprinkle rabbit pieces with 1 teaspoon salt and ½ teaspoon pepper; dredge in ½ cup flour, shaking off excess.
  2. In a large Dutch oven, heat oil over medium-high heat. Add half of rabbit; cook until browned, 2 to 3 minutes, turning occasionally. Remove from Dutch oven. Repeat with remaining rabbit. Add onion, celery, and bell pepper to Dutch oven; cook until softened, about 2 minutes. Add tasso and garlic; cook 1 minute. Add reserved rabbit, wine, chicken broth, and bay leaves. Bring to a boil; cover, reduce heat, and simmer 1 hour.
  3. Add carrot, mushrooms, potato, thyme, rosemary, sage, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper. Bring to a boil; cover, reduce heat, and simmer until tender, about 40 minutes more.
  4. In a small bowl, place remaining 2 tablespoons flour. Whisk in 3 tablespoons cold water and tomato paste. Stir into stew; cook until thickened, about 5 minutes. Discard bay leaves. Garnish with thyme and parsley, if desired.
*1 (4-pound) chicken, cut into 8 serving pieces, may be substituted. We used Pinot Noir.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/rabbit-vegetable-stew/