Rabbit Stew

Rabbit Stew

Nina L. Palmer

Today I offer a recipe for fall colors. It’s still beautiful, but despite the glorious weather, temperatures have dropped and a nice little rabbit stew is quite welcomed. On shelvings you will find a wide variety of grapes at the moment: black and white from various sources. Grapes do so great with white meat. Their balanced sweetness brings a little “pop!” on rabbit meat which is a bit bland alone! If you feel like it, add mushrooms to this recipe for a total burgundy style.

Ingredients: Rabbit Stew

For 8 people:

  • A beautiful rabbit cut into pieces –
  • A bunch of white grapes –
  • 3 shallots
  • 2 cloves garlic
  • 40 cl of chicken stock
  • 10 cl dry white wine
  • 3 tablespoons olive oil
  • 2 tablespoons of cream
  • chopped fresh herbs (I used chives)
  • salt and pepper
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Preparation: Rabbit Stew

Put your pan heated with olive oil, brown the rabbit pieces. Beware of the fire too hard to avoid burning the meat. Book.
In the same pan, brown the chopped shallots and chopped garlic. Melt over low heat for 5 minutes without too much coloring. Add the white wine and stock. Return the rabbit pieces with salt and pepper. Cover and cook 40 minutes turning the meat occasionally. Wash the grapes. Add the grapes and cream in the pan. Cook for another 5 minutes. Adjust seasoning if necessary. Sprinkle with chopped chives then serve hot.
As accompaniment, I simply chose mashed potatoes.

Wine suggestion: a burgundy red wine or a Beaujolais Macon Villages. White Anjou or a Vouvray.
Bon appetite!
Recipe Inspired by: Dominique

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Rabbit Stew