Rabbit Stew

  5.0 – 1 reviews  • High Fiber
Level: Intermediate
Total: 1 hr 25 min
Prep: 20 min
Cook: 1 hr 5 min
Yield: 8 servings
Level: Intermediate
Total: 1 hr 25 min
Prep: 20 min
Cook: 1 hr 5 min
Yield: 8 servings

Ingredients

  1. 1 cup all-purpose flour
  2. Salt and freshly ground black pepper
  3. 2 pounds rabbit tenderloin, cut into 1 to 1 1/2-inch cubes
  4. 8 tablespoons butter, divided
  5. 3 cups port or red wine, divided
  6. 4 cups chicken or vegetable stock
  7. 1/2 tablespoon minced fresh thyme leaves
  8. 2 tablespoons minced garlic
  9. 3 bay leaves
  10. 1 large onion, halved and quartered
  11. 4 carrots, peeled and cut in 1/2 inch semi-circles
  12. 4 celery ribs, cut in 1/2-inch lengths
  13. 1 1/2 pounds sweet potatoes, diced
  14. 2 tablespoons minced fresh rosemary leaves
  15. 1 cup diced tomatoes
  16. Generous pinch ground nutmeg

Instructions

  1. In a large bowl, combine the flour and salt and pepper, to taste. Add the rabbit, coating it well with the seasoned flour. Heat a large saucepan over medium-high heat and add 4 tablespoons of butter. Remove the rabbit from flour, tapping off the excess and add to preheated pan. Saute the rabbit until browned. After browning, pour in 2 cups of port and deglaze the pan. Remove rabbit to a plate and set aside. Add the stock, remaining butter, thyme, garlic, bay leaves, onion, carrots, celery, sweet potatoes, and rosemary. Reduce the heat to medium, cover and simmer for 30 to 40 minutes, stirring occasionally. Deglaze with remaining 1 cup of port, and then add tomatoes. Return the cooked rabbit to the pan along with a generous pinch of nutmeg. Simmer until the desired stew thickness is reached, about 10 to 15 minutes. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 666
Total Fat 34 g
Saturated Fat 16 g
Carbohydrates 44 g
Dietary Fiber 6 g
Sugar 9 g
Protein 30 g
Cholesterol 131 mg
Sodium 1256 mg
Serving Size 1 of 8 servings
Calories 666
Total Fat 34 g
Saturated Fat 16 g
Carbohydrates 44 g
Dietary Fiber 6 g
Sugar 9 g
Protein 30 g
Cholesterol 131 mg
Sodium 1256 mg

 

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