Red Wine Rabbit Stew
A pastoral stew (Best when cooked on Easter)
- olive oil
- 2/3 bottle red wine
- 1 cup chicken stock broth
- 6 cloves garlic (pressed and cut into several pieces)
- 1 onion (cut into medium pieces)
- 1 lb. small potatoes (diced)
- 1/2 bushel of celery (chopped)
- 8-12 carrots (chopped)
- 3 lb. rabbit meat
1. Cut rabbit legs/arms off of torso and set aside.
2. Cut rabbit spine into 3-5 pieces (break spine with fingers and insert knife between break-point).
3. When pieces are separated dry with paper towel and toss in flour until completely covered.
4. In pan, heat olive oil until smoke can be seen rising from surface.
5. Gently lay rabbit pieces in pan and cook 4-6 minutes on each side until brown.
6. While the rabbit is browning, heat dutch oven on medium heat with a dash of olive oil inside.
7. When rabbit it browned, add rabbit to dutch oven.
8. Add onion slices, garlic, chicken stock, and red wine to dutch oven.
9. Stir until ingredients are mixed.
10. Reduce heat to low-low and simmer for 60 minutes (stir 2-3 times lightly).
11. Add potatoes and stir once lightly.
12. Let simmer ten minutes.
12. Add carrots and celery and simmer for another 20 minutes.
13. Remove rabbit portions (1-2 per plate) and compliment with cooked vegetables.
14. Add salt and pepper as preferred.