Traditional Rabbit Stew

Tender meat falling off the bone, coated in a thick, dark, glossy sauce. The powerful aroma of reduced wine blends with smoky bacon and sweet carrots.

• Prep time: 30 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 903
• Protein: 76 g
• Carbs: 20 g
• Fat: 39 g

Ingredients

• 1.2 kg Rabbit meat ( cut into pieces )
• 750 ml Red wine ( full-bodied such as Burgundy or Rhone )
• 150 g Smoked lardons
• 2 piece Onion ( sliced )
• 3 piece Carrot ( sliced into rounds )
• 250 g Button mushroom ( quartered )
• 2 tbsp Wheat flour
• 50 g Minimum butter sweet ( cold, for the finish )
• 2 piece Garlic ( minced )
• 1 piece Bouquet garni
• 2 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 ml Rabbit blood ( fresh )

Instructions

1. Sear the meat

   In a cast-iron pot, heat the oil and a knob of butter. Brown the rabbit pieces on all sides until well golden. Remove and set aside.

2. Sauté the garnish

   In the same fat, add the bacon, sliced onions, and sliced carrots. Sauté without burning until the onions are translucent.

3. Dust and deglaze

   Return the rabbit to the pot. Sprinkle the flour over the meat (singer). Mix for 2 minutes to cook the flour, then deglaze with the red wine, scraping the bottom well to release the juices.

4. Simmer

   Add the crushed garlic, bouquet garni, salt, and pepper. The wine should cover the meat. Cover and simmer over very low heat for about 1.5 hours. The sauce should barely simmer.

5. Finishing and blood thickening

   Add the button mushrooms. Let the sauce reduce uncovered if it is too liquid. At the end of cooking, dilute the rabbit blood with a little hot sauce, then stir it into the pot off the heat, whisking briskly to thicken. Whisk in the butter for shine. Note: the sauce must not boil again.

Chef's tips

• Don't skip the dusting (singeage): the flour needs to toast slightly to provide that nutty flavor.
• The secret is the temperature: if it boils too hard, the meat toughens. Keep it at a gentle simmer.
• Make it the day before; it's even better reheated once the flavors have infused.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.