Taken from centuries of hunting cottage cuisine, this rabbit stew recipe is nearly effortless and quite delectable. Wine, herbs, and mushrooms combine to make the perfect complement for the delicately seasoned rabbit meat and beurre manie-thickened sauce. The only additions necessary for the meal to be complete are warm, fresh bread and a hearty appetite.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yield: 4 to 6 servings
- 3 lbs rabbit meat, chopped into large pieces
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 - 1/2 teaspoon quatre épices
- 2 tablespoons butter
- 1 1/2 cups dry white wine
- 8 ounces white mushrooms, sliced
- 1 shallot, finely chopped
- 1 tablespoon chopped, fresh parsley
- 1 tablespoon chopped, fresh tarragon
- 2 teaspoons beurre manie
- Parsley sprigs for garnish
Season the rabbit with the salt, pepper, and quatre épices. In a large pan set over medium-high heat, melt the butter. Brown the rabbit in the melted butter for 5 minutes, turned occasionally, until the meat is browned on all sides.
Add the white wine, mushrooms, shallot, parsley, and tarragon to the browned rabbit meat. Bring the mixture to a boil, and then reduce the heat and simmer the stew for 45 minutes. Stir the beurre manie into the rabbit stew and serve it hot, garnished with parsley sprigs.
This rabbit stew recipe makes 4 to 6 servings.