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Rabbit Stew Recipe

Cookstr
Course: Main Course
Total Time: Under 1 Hour
Skill Level: Moderate
Cost: Moderate
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 Rabbit Stew

Photo by: Joseph De Leo

Yield: 4 to 6 servings

INGREDIENTS
  • 1 rabbit, about 3 pounds, cut up
  • ½ cup all purpose flour
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 2 medium onions, sliced
  • 2 cups chopped waxy potatoes
  • 2 cups chicken broth
  • 1 cup white wine
  • 2 tablespoons chopped fresh herbs, such as thyme, oregano, or parsley, divided

Directions

Toss the rabbit pieces in the flour and salt and pepper.

Place a 12-inch cast-iron skillet over medium heat, add the butter, and melt. Once the butter has melted, add the rabbit and brown on all sides, about 15 minutes. Add the onions, potatoes, broth, wine, and half of the herbs. Cover and bring to a simmer. Cook the rabbit for 25 minutes, then uncover and cook for another 10 minutes. Remove from the heat, sprinkle on the remaining herbs, and serve immediately.


© 2008 Be Square Productions
NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 6.

529kcal (26%)
56mg (6%)
13mg (21%)
68mcg RAE (2%)
1141mg
68mg
50g
4g
2g
24g
152mg (51%)
1378mg (57%)
9g (45%)
21g (33%)
5mg (27%)
FROM THE KITCHEN OF...

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