This rabbit stew is exquisite. The rabbit is browned in a pot with vegetables and then finished in the oven with chicken broth and white wine. Finally, the sauce is reduced with cream and served with rice.
1 cup white wine, (it goes well with Sauvignon Blanc)
1 cup chicken broth
3 carrots, peeled and cut into thick slices
1 sprig parsley
leaves bay
1 sprig thyme
1 leaf leek, dark green part
1/2 kilos button mushrooms, cut in half
1 cup whipping cream
1 tablespoon lemon juice
Preparation
1h 10 mins
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Preheat the oven to 160 degrees (325 F).
In a large clay pot (or Le Creuset type enameled cast iron), melt 1 tablespoon of butter and the oil, and cook the onion until soft and golden.
Add the pieces of rabbit and cook in batches until they turn a beige color (not golden). Sprinkle the rabbit with flour, stirring well to mix with the onion. Cook for at least 2-3 minutes.
Take the leek leaf (green part) and place the sprigs of parsley, thyme, and bay leaf on top. Tie everything together with cooking twine and set aside.
Pour the wine and chicken broth over the rabbit, add the carrots and the leek leaf with the herbs. (The liquid should reach halfway up the pieces of rabbit; add more chicken broth if necessary to reach halfway).
Season with salt and pepper and cover the rabbit with wax paper and then with aluminum foil. Place the lid on top.
Put in the oven for 1 and a half hours. After 45 minutes, take it out of the oven and turn the pieces of rabbit over, then return to the oven.
Meanwhile, melt 2 tablespoons of butter and cook the mushrooms over medium-high heat. Season with salt and pepper and cook until soft and golden. Set aside.
Take the rabbit out of the oven and check if it's ready (the meat should easily separate from the bone). If not, return to the oven and cook a little longer.
Once the rabbit is ready, take it out of the oven and place it on the stove. Remove the rabbit and vegetables from the pot and cover with aluminum foil to keep warm. Cook the remaining liquid until it reduces by 1/4.
Mix the cream with the lemon juice separately and add it to the remaining liquid in the pot. Cook over medium-low heat until it reduces and thickens a bit.
Return the rabbit and vegetables to the pot, stir, season with salt and pepper, and serve accompanied by rice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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