Ingredients
- 3 pounds rabbit, cut into stew sized pieces
- 1 1/2 cups all-purpose flour
- 1/4 cup grapeseed oil
- 3 tablespoons butter
- 1 cup celery, diced
- 2 cups diced carrots
- 2 onions, finely diced
- Salt
- Freshly ground black pepper
- 3 bay leaves
- 6 cups water
- 4 cups red wine
- 4 medium-sized potatoes, diced
- 1/2 cup sliced sauteed mushrooms
Directions
Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.
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By Oh Ya
Worcester, Ma
on February 19, 2013
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Terrible. Too much wine. Four people could not each more than one bite.
By WellspringKaren
on January 07, 2012
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Yep!!! This one worked! The whole family loved it … and the neighbors even wandered over because they could smell it. I do have a confession, though. I didn't have enough red wine, but I had a bottle of reisling opened. It was fantastic!!! I will be doing this one again and again! Thanks Robert!
By athia37_11392800
Haines city, FL
on December 17, 2011
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As a young girl my job was to help with the harvest of our rabbits we raised year round in Illinois,and I can't say I liked rabbit meat at all.My family prepared it pretty tastelessly and in similar ways so I thought this recipe was going to be another disappointment.Well Was I Wrong.This is delicious and luscious with a velvety texture,the aroma filled my house with Love.Thanks Chef Irvine you renewed my faith in rabbit forever.!!
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