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 welcome. On the shelves, 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!” to rabbit meat, which is a bit bland alone! If you feel like it, add mushrooms to this recipe for a total Burgundy style.
Ingredients list for Rabbit Stew
For 8 people:
- A beautiful rabbit cut into pieces –
- A bunch of white grapes –
- 3 shallots
- 2 cloves of 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
Preparation: Rabbit Stew
Put your pan heated with olive oil, and 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 to 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
Rabbit Stew Recipe
by eatwell101
Yield: 8
Prep Time: 10 min
Cook Time: 40 min
Ingredients
- A beautiful rabbit cut into pieces -
- A bunch of white grapes -
- 3 shallots
- 2 cloves of 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
Instructions
- Put your pan heated with olive oil, and 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 to 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.
Did you make this recipe?
Tag @eatwell101
on Instagram and hashtag it #eatwell101.
This post may contain affiliate links. Please read our disclosure for more info.
