Rabbit Stew

Recipe by: Alton Brown | from Feasting on Asphalt: The River Run

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Moderate

Cost: Moderate

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 6.

Calories 529kcal (26%)

Calcium 56mg (6%)

Vitamin C 13mg (21%)

Vitamin A 68mcg RAE (2%)

Potassium 1141mg

Magnesium 68mg

Protein 50g

Sugar 4g

Fiber 2g