Rabbit Stew with Spring Vegetables

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rabbit-stew-with-spring-vegetables

Rabbit Stew with Spring Vegetables

Often overlooked in this country but popular in many other parts of the world is the venerable rabbit. Next time you'd like something different on your table for a weeknight family dinner or even a Sunday brunch, consider making a rabbit! If you find a rabbit at the store, ask the butcher to cut it into eight pieces. The meat of the rabbit is super lean and healthy, a great alternative to chicken or turkey. To make it even softer I marinated the meat for 24 hours in white wine with herbs and spices. That tenderized the meat and reduced the gamey taste. One of the best options to cook the rabbit is to braise it in a stew. As rabbit meat can become dry, it is important to have enough liquid to cook it in thus in the stew this sweet, delicate meat will become very soft as it simmers with medley of spring vegetables and stock. My choice of vegetables were cauliflower in three different colors- yellow, green and purple that I broke into small florets. Broccoli,  baby zucchini, baby carrots and green peas round off the assembly of veggies. Pour enough stock to almost cover the meat, cover the pan with the lid and cook low and slow for about 60 minutes. If you'd like to pair this dish with wine, a good Riesling will work well! Enjoy!

rabbit-stew-with-spring-vegetables-ingredients

Ingredients: rabbit, cauliflower (yellow, green, purple or white variety), broccoli, onion, celery, baby zucchini, baby carrots, green peas, garlic, dill, vegetable stock, bay leaf, thyme, salt, pepper, olive oil.

rabbit-stew-with-spring-vegetables-dice-onion

Dice small onion finely.

rabbit-stew-with-spring-vegetables-dice-celery

Dice celery's pale-green center ribs with tender leaves finely.

rabbit-stew-with-spring-vegetables-breaking-cauliflower-into-florets

Break cauliflower into small florets. I like to use three different colors- yellow, green and purple, approximately 1/4 cup of florets of each color. Or one cup of regular white cauliflower and 1/4 cup of broccoli florets.

rabbit-stew-with-spring-vegetables-cauliflower-florets

I will fill this entire measuring cup with florets of both cauliflower and broccoli.

rabbit-stew-with-spring-vegetables-dice-zucchini

Dice baby zucchini or regular size zucchini into small half moons.

rabbit-stew-with-spring-vegetables-dicing-zucchini

I like to prep all my ingredients in advance before I start cooking.

rabbit-stew-with-spring-vegetables-diced-ingredients

Florets of cauliflower, broccoli, diced zucchini, baby carrots, cut in half. Diced onion and celery.

rabbit-stew-with-spring-vegetables-saute-onion-celery

Heat a large nonstick casserole pan over medium-high heat. Pour a dash of oil into the pan, add onion and celery. Sauté for 3 minutes, until softened. Season with salt and pepper. To deglaze the pan, add sherry to the pan and using a wooden spoon, scrape off any brown bits on the bottom of the pan.

rabbit-stew-with-spring-vegetables-add-vegetables

Let the sherry boil for few minutes, then add cauliflower and broccoli. Season with salt and pepper, mixing to combine.

rabbit-stew-with-spring-vegetables-add-rabbit

Place rabbit pieces on top and pour in the stock. Scatter zucchini, carrots and green peas, add bay leaf and thyme. Sprinkle with red pepper on top. Cover with the lid and cook on low for about 60 minutes, turning the meat once half way.

rabbit-stew-with-spring-vegetables

Once the meat is cooked garnish it with dill.

rabbit-stew-with-spring-vegetables

To serve, scoop some of the stew with vegetables into each bowl, top with the meat. Sprinkle with extra pepper if desired. Serve hot!

 

Bon Appétit!
Svitlana

Rabbit Stew with Spring Vegetables

recipe details

Serves 8

Ingredients

For the marinade
  • 1 rabbit, cut into 8 pieces
  • 2 cups red or white wine
  • 4 bay leaves
  • 6 black peppercorns
  • pinch of cumin
  • pinch of turmeric
For the stew
  • 1 small onion, finely diced
  • 2-3 celery's pale-green center ribs+leaves, finely diced
  • ¼ cup purple cauliflower, broken into tiny florets
  • ¼ cup yellow cauliflower, broken into tiny florets
  • ¼ cup green cauliflower, broken into tiny florets
  • ¼ cup broccoli, broken into tiny florets
  • 2 baby zucchini, diced
  • 3 baby carrots, cut in half
  • 1/8 cup green peas
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 3 thyme sprigs
  • 1 tablespoon dill, finely chopped
  • 2 tablespoons cherry vinegar
  • 2 cups low-sodium vegetable stock
  • Olive oil
  • Salt and Aleppo or Marash red pepper

Directions

  1. Marinate the rabbit: Wash rabbit pieces under cold running water thoroughly, place them in a large bowl. Pour enough wine to cover the meat completely, add aromatics and marinate for at least 24 hours in the refrigerator. Kitchen tip: Marinating rabbit will produce tender, fell-of-the-bone meat when cooked and it also helps to minimize gamey taste.
  2. Brown the meat: Heat a large cast iron pan over medium-high heat. Pat the rabbit pieces dry with paper towels. Season generously with salt. Add a dash of oil to the pan and brown the pieces well on both sides, about 3 minutes per side. Do not overcrowd the pan and work in batches to make sure the meat is nicely browned, otherwise it will steam. Transfer the meat into a plate, set aside.
  3. Make the stew: Pour another dash of oil into the same pan and add onion and celery. Sauté for 3 minutes, until softened. Add garlic and cook for 30 seconds. To deglaze the pan, add sherry to the pan and using a wooden spoon, scrape off any brown bits on the bottom of the pan. Let the sherry boil for few minutes, then add cauliflower and broccoli. Season with salt and pepper, mixing to combine. Place rabbit pieces on top and pour in the stock. Scatter zucchini, carrots and green peas, add bay leaf and thyme. Sprinkle with red pepper on top. Cover with the lid and cook on low for about 60 minutes, turning the meat once half way. Once the meat is cooked garnish it with dill.
  4. To serve, scoop some of the stew with vegetables into each bowl, top with the meat. Sprinkle with extra pepper if desired. Serve hot!

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