Traditional Rabbit Stew
Ingredients
- 1.2 kgRabbit meat (cut into pieces)
- 750 mlRed wine (full-bodied such as Burgundy or Rhone)
- 150 gSmoked lardons
- 2 pcOnion (sliced)
- 3 pcCarrot (sliced into rounds)
- 250 gButton mushroom (quartered)
- 2 tbspWheat flour
- 50 gUnsalted butter (cold, for the finish)
- 2 pcGarlic (minced)
- 1 pcBouquet garni
- 2 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 mlRabbit blood (fresh)
Method
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.
- 1
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
In the same fat, add the bacon, sliced onions, and sliced carrots. Sauté without burning until the onions are translucent.
- 3
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.
