Rabbit Stew with Mushrooms

Name: Rabbit Stew with Mushrooms
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 28 grams dried porcini mushrooms; 2 heads garlic; 1 Tbsp extra virgin olive oil; 680 grams mixed mushrooms; 4 Tbsps butter; 1 rabbit; 3 larges shallots, chopped; 237 milliliters sherry or white wine; 237 milliliters mushroom soaking water; 710 milliliters chicken stock; 1 Tbsp fresh thyme, or 2 teaspoons dried; 1 large parsnip, peeled and chopped into large pieces; 1 serving Salt; 2 Tbsps chopped fresh parsley

If you have roughly 2 hours and 30 minutes to spend in the kitchen, Rabbit Stew with Mushrooms might be a great gluten free recipe to try. One portion of this dish contains roughly 66g of protein, 24g of fat, and a total of 676 calories. This recipe serves 4. A mixture of thyme, chicken stock, mushroom soaking water, and a handful of other ingredients are all it takes to make this recipe so yummy. Winter will be even more special with this recipe. It works well as a main course. Rabbit Stew, Spring Rabbit Stew, and Hunters Rabbit Stew are very similar to this recipe.

Instructions

the dried porcini in water: Soak the dried porcini mushrooms in 2 cups hot water.

Ingredients you will need

Dried Porcini Mushrooms

Water

Cut the rabbit into serving pieces and salt well.

Ingredients you will need

Whole Rabbit

Salt

Let sit at room temperature for 30 minutes. Use all of the rabbit in this dish – you can fish out the ribs and other parts that have little or no meat on them later; they will add vital flavor to your stew.

Ingredients you will need

Whole Rabbit

Fish

Meat

Ribs

Stew

Optional Step with rabbit liver: If you are going to make the crème fraiche-liver thickener, mince the rabbit liver finely and move it to a small bowl. Vigorously mix in about 1 1/2 tablespoons crème fraiche or sour cream. Now put the mixture into a fine-meshed sieve over a bowl and push it through with a rubber spatula. Reserve in the fridge.

Ingredients you will need

Sour Cream

Whole Rabbit

Liver

Ground Meat

Equipment you will use

Spatula

Sieve

Bowl

Roast garlic: Preheat the oven to 375°F. Slice the top third off the heads of garlic and drizzle the olive oil over them. Wrap the heads loosely in foil and bake for 45 minutes to an hour, or until cloves are soft and brown. Set aside to cool.

Ingredients you will need

Olive Oil

Clove

Garlic

Wrap

Equipment you will use

Oven

Aluminum Foil

Prep fresh mushrooms, dice rehydrated porcini, save mushroom soaking liquid: Chop off the tough ends of the mushroom stems and either discard or save for stock. Roughly chop or slice the mushrooms and set aside. Dice the rehydrated porcini.

Ingredients you will need

Mushrooms

Stock

Pour the porcini soaking water though a paper towel into another bowl. Reserve the liquid.

Ingredients you will need

Water

Equipment you will use

Paper Towels

Bowl

Heat a thick-bottomed large pot on high heat for 1 minute.

Equipment you will use

Pot

Add the mushrooms and shake the pot. Stirring continuously, dry sauté the mushrooms until they release their water.

Ingredients you will need

Mushrooms

Shake

Water

Equipment you will use

Pot

Turn the heat down to medium-high. Use a wooden spoon to scrape up any mushroom bits off the bottom of the pan. Salt the mushrooms lightly. When the mushroom liquid is mostly gone, remove them to a bowl.

Ingredients you will need

Mushrooms

Salt

Equipment you will use

Wooden Spoon

Bowl

Frying Pan

Add the butter to the pot. When the butter melts, turn the heat down to medium. Pat the rabbit pieces dry and place in the pan.

Ingredients you will need

Rabbit Meat

Butter

Equipment you will use

Frying Pan

Pot

Work in batches if you need to, do not crowd the pan. Brown the pieces well on all sides.

Equipment you will use

Frying Pan

Remove the rabbit pieces from the pot and set aside.

Ingredients you will need

Rabbit Meat

Equipment you will use

Pot

Sauté shallots: Increase the the heat to medium-high and add the shallots to the pot. Sauté until the shallots are nicely wilted, about 3 minutes. Stir from time to time.

Ingredients you will need

Shallot

Equipment you will use

Pot

Sprinkle salt over everything.

Ingredients you will need

Salt

Squeeze roasted garlic into mushroom soaking liquid: While the shallots are cooking, squeeze the roasted garlic into the mushroom soaking water you have strained, then whisk it together.

Ingredients you will need

Roasted Garlic

Mushrooms

Shallot

Water

Equipment you will use

Whisk

Add the sherry or white wine to the shallots in the pot. Use a wooden spoon to scrape off any browned bits on the bottom of the pot.

Ingredients you will need

White Wine

Shallot

Sherry

Equipment you will use

Wooden Spoon

Pot

Let the sherry boil down by half.

Ingredients you will need

Sherry

Add the mushroom-roasted garlic mixture and the stock and stir to combine.

Ingredients you will need

Roasted Garlic

Mushrooms

Stock

Add thyme, mushrooms, rabbit, parsnips, bring to simmer and cook:

Ingredients you will need

Mushrooms

Parsnip

Whole Rabbit

Thyme

Add the thyme, all the mushrooms, the rabbit and the parsnips and bring everything to a bare simmer.

Ingredients you will need

Mushrooms

Parsnip

Whole Rabbit

Thyme

Simmer gently for 90 minutes. You want the meat to be close to falling off the bone. If you want, you can fish out all the rabbit pieces and pull the meat off the bone – it makes the dish less attractive, but it will be easier to eat. Taste for salt right before you serve and add if needed. Stir in the parsley.

Ingredients you will need

Rabbit Meat

Parsley

Bone

Fish

Meat

Salt

Add liver mixture if using: If you are using the crème fraiche-liver mixture to thicken your stew, turn off the heat. When the stew stops bubbling, add the mixture and let it heat through for a minute before serving.

Ingredients you will need

Creme Fraiche

Liver

Stew

Serve with a crusty loaf of bread, a green salad and either a hearty white wine, a dry rose or a light red wine.

Ingredients you will need

White Wine

Red Wine

Bread

Equipment

Ingredients

Servings:

28grams

dried porcini mushrooms 2heads

garlic 1Tbsp

extra virgin olive oil 680grams

mixed mushrooms 4Tbsps

butter 1

rabbit 3larges

shallots, chopped 237milliliters

sherry or white wine 237milliliters

mushroom soaking water 710milliliters

chicken stock 1Tbsp

fresh thyme, or 2 teaspoons dried 1large

parsnip, peeled and chopped into large pieces 1serving

Salt 2Tbsps

chopped fresh parsley

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Cabernet Sauvignon, Chablis, and Malbec are my top picks for Stew. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Pendulum Cabernet Sauvignon with a 4.4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.