Rabbit Stew

🛒 Ingredients

• Rabbit, cut into pieces 1000 g · 1360 kcal
• Olive oil 27 g · 239 kcal
• Large onion 150 g · 60 kcal
• Medium carrots 120 g · 49 kcal
• Celery stalks 80 g · 11 kcal
• Garlic cloves 20 g · 30 kcal
• Dry white wine 200 g · 164 kcal
• Chicken broth 500 g · 50 kcal
• Cremini mushrooms 200 g · 54 kcal
• Fresh thyme sprigs 5 g · 0 kcal
• Bay leaves 1 g · 0 kcal
• Rosemary sprig 3 g · 0 kcal
• Medium potatoes 300 g · 231 kcal
• Fresh parsley, chopped 15 g · 0 kcal

👨‍🍳 Instructions

1. Pat rabbit pieces dry with paper towels and season generously with salt and freshly ground black pepper.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the rabbit pieces in batches until deeply browned on all sides, then set aside.
3. Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes, scraping up any browned bits from the bottom.
4. Stir in minced garlic and cook for another minute until fragrant.
5. Pour in the dry white wine, scraping the bottom of the pot to deglaze. Let it simmer for a few minutes until slightly reduced.
6. Return the rabbit pieces to the pot. Add chicken broth, thyme sprigs, bay leaves, and rosemary sprig. Bring to a gentle simmer.
7. Reduce heat to low, cover, and simmer for 60 minutes. Then add mushrooms and potatoes.
8. Continue to simmer for another 30 minutes, or until the rabbit is fork-tender and the potatoes are cooked through.
9. Remove and discard the herb sprigs and bay leaves. Taste and adjust seasoning with salt and pepper as needed.
10. Ladle the rabbit stew into bowls, garnish with fresh chopped parsley, and serve hot.