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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. At the end, the sauce is reduced with cream and served with rice.
1 cup white wine, (remains good with Sauvignon Blanc)
1 cup chicken soup
3 carrots, peeled and cut into thick slices
1 branch parsley
leaves bay (laurel)
1 branch thyme
1 leave leek, part dark green
1/2 kilos mushroom, cut in half
1 cup whipping cream
1 tablespoon lemon juice
1 large clay pot, or Le Cruset type to be able to put in the oven
threads, to cook
waxed papers, or baking paper
aluminum foil
Preparation
Preheat the oven to 160 degrees (325 F).
In a large pot (type Le Cruset enameled cast iron), melt 1 tablespoon butter and oil and cook onion until soft and golden brown.
Add the rabbit pieces and cook in pieces until they turn beige (not brown). Sprinkle the rabbit with the flour, stirring well to mix with the onion. Cook for at least 2-3 minutes.
Take the pore leaf (green part) and put on top the sprigs of parsley, thyme and bay leaf. With a thread of cooking tie everything and reserve.
Put the wine and chicken broth over the rabbit, add the carrots and the pore leaf with the herbs. (The liquid should reach half of the pieces of the rabbit, add more chicken broth if necessary to reach half).
Season with salt and pepper and cover the rabbit with wax paper and then with aluminum foil. Put the lid on top.
Bake for 1 hour and a half. At 45 minutes, remove from the oven and turn over the rabbit pieces and 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 brown. Reserve.
Remove the rabbit from the oven and check if it is ready (the meat should be separated from the bone without problem). If not, return to the oven and cook a little more.
Once the rabbit is ready, remove from the oven and put on the stove. Remove the rabbit and vegetables from the pot and reserve with aluminum foil to keep them warm. Cook the remaining liquid until it is reduced 1/4.
Mix the cream with the lemon juice separately and add to the remaining liquid from the pot. Cook over medium-low heat until it reduces and thickens a little.
Return the rabbit and the vegetables to the pot, stir, season with salt and pepper and serve with rice.
TIPS
You could prepare this dish with chicken too.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
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