Rabbit Stew

3. Instructions

1. Sear (Optional): Lightly dredge rabbit pieces in flour and sear in a pan with oil until browned on all sides to lock in flavor.

2. Combine: Place the rabbit pieces, carrots, potatoes, onions, and celery into a large pot or slow cooker.

3. Season and Pour: Sprinkle the minced garlic, herbs, salt, and pepper over the contents. Pour in the broth and wine until the ingredients are mostly submerged.

4. Cook:

   • Stovetop: Simmer on low heat for 1.5–2 hours.

   • Slow Cooker: Cook on LOW for 6–8 hours or HIGH for 3–4 hours until the meat pulls easily away from the bone.

5. Thicken: If a thicker sauce is desired, whisk the thickener with a little cold water and stir it into the stew during the final 20 minutes of cooking.

6. Finish: Discard bay leaves and garnish with fresh parsley before serving.

4. Serving and Storage

• Serving: Serve in deep bowls, ensuring each portion has a mix of meat and tender carrots. It is traditionally paired with creamy mashed potatoes or crusty bread to soak up the savory gravy.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Flavor Profile: Like many stews, this dish often tastes even better the next day as the herbs and meat juices continue to meld.

5. Benefits

• Lean Protein: Rabbit is a high-protein, low-fat alternative to traditional beef or pork stews.

• Tender Results: Slow cooking is the ideal method for rabbit, as it prevents the lean meat from becoming tough or dry.

• Wholesome and Filling: The combination of protein and root vegetables provides a balanced, satisfying meal.