Rabbit and Vegetable Stew

Rabbit and Vegetable Stew

When it comes to cooking a hare, we like it just about any way it comes. Stewed, fried, smothered, or braised, the flavorful meat becomes a tender treat while retaining some of the wild woodsiness that reminds you it’s a game meat. If you’re a hunter (or know one), you may have a freezer brimming with rabbit from October to February, but even if you don’t, many well-supplied grocery stores will stock frozen rabbit (or be able to procure some for you, if asked). If using a wild hare, be prepared to simmer the stew a little longer to reach the desired tenderness.

Rabbit and Vegetable Stew
 
Makes about 4 servings
Ingredients
  • 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
Instructions
  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.
Notes
*1 (4-pound) chicken, cut into 8 serving pieces, may be substituted. We used Pinot Noir.

 Find more delicious recipes like this one in our newest issue of Louisiana Cookin’

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