Rabbit (or Chicken) Stew

by Rachel on September 9, 2013

Rabbit Stew

We spent two lovely summers living in London. We loved our time there and the small Sterns (who were then still quite small) were, as per usual, adventurous eaters who wanted to explore and try as much of the local cuisine as possible. Those Brits love Rabbit and it’s readily available at most grocery stores or butcher shops. Here in the US it’s harder to find and will most likely be in the freezer case. Ask the butcher at your local grocery store. Mine was willing to order rabbit for me when I asked. This stew works well with chicken if the whole rabbit issue gives you pause. It will be just as good, if not better – the second day. Cheers.

Rabbit (or Chicken) Stew (makes 4-6 servings)

  • 1 tablespoon olive oil
  • One 3 ½ pound Rabbit cut into 8 pieces (or 3 ½ lbs of chicken legs and thighs, on the bone)
  • 5 peeled garlic cloves, minced
  • 1 ½ cups onion, diced
  • ½ teaspoon red pepper flakes
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1.5 lbs plum tomatoes, chopped
  • 3 tablespoons tomato paste
  • 1 ½ cups dry white wine
  • 2 cups chicken broth
  • 6 stalks celery, chopped
  • 2 cups carrots, chopped
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh oregano

Heat oil in a heavy large pot over medium-high heat.  Sprinkle the rabbit (or chicken) with salt and pepper.  Add rabbit (or chicken) to the pot and sauté until browned on all sides, about 10 minutes.  Remove browned meat and set aside. Add garlic, onion and red pepper flakes. Sauté on medium heat for 10 minutes.  Add back the browned meat. Add the cumin, salt, tomatoes, tomato paste, chicken stock and the wine.  Bring to a boil and then reduce to a simmer. Simmer for 45 minutes. Add the carrots and celery, and simmer an additional 30 minutes.

Add the fresh herbs. Simmer five more minutes. Season to taste with salt and pepper. Serve over rice, flat noodles or polenta.

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