Creamy French Rabbit Stew

Ingredients

• 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs) 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons all-purpose flour (25g) 2 tablespoons all-purpose flour (25g)
• 4 tablespoons unsalted butter (56g) 4 tablespoons unsalted butter (56g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 8 ounces mushrooms, sliced (225g) 8 ounces mushrooms, sliced (225g)
• 12 pearl onions, peeled 12 pearl onions, peeled
• 1 cup white wine (240ml) 1 cup white wine (240ml)
• 2 cups chicken broth (480ml) 2 cups chicken broth (480ml)
• 1 cup heavy cream (240ml) 1 cup heavy cream (240ml)
• 2 sprigs fresh thyme 2 sprigs fresh thyme
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 36g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, season the rabbit pieces with salt and pepper. Dust them with flour, shaking off any excess.
2. 2.
   In a Dutch oven or large pot, melt the butter over medium heat. Add the rabbit pieces and cook until browned on all sides. Remove the rabbit from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion, minced garlic, carrots, mushrooms, and pearl onions. Sauté until the vegetables are tender.
4. 4.
   Deglaze the pot with white wine, scraping the bottom to release any browned bits. Allow the wine to simmer for a few minutes to reduce slightly.
5. 5.
   Return the rabbit pieces to the pot and add the chicken broth, thyme sprigs, and bay leaves. Bring to a simmer, then reduce the heat to low. Cover and cook for about 1 hour, or until the rabbit is tender.
6. 6.
   Remove the rabbit pieces from the pot and set aside. Discard the thyme sprigs and bay leaves.
7. 7.
   Increase the heat to medium-high and add the heavy cream to the pot. Cook for a few minutes, stirring occasionally, until the sauce thickens slightly.
8. 8.
   Return the rabbit pieces to the pot and simmer for an additional 5 minutes to heat through. Season with salt and pepper to taste.
9. 9.
   Serve the Creamy French Rabbit Stew hot, garnished with fresh herbs. Accompany with crusty bread or mashed potatoes to soak up the delicious sauce.

Treat your ingredients with care...

• Rabbit — Ensure that the rabbit is fresh and properly cleaned before cooking. If rabbit is not available, you can substitute it with chicken thighs for a similar taste and texture.
• Pearl onions — To easily peel pearl onions, blanch them in boiling water for a minute, then transfer them to an ice bath. The skins will loosen, making them easier to peel.

Tips & Tricks

• For a richer flavor, marinate the rabbit pieces in white wine and herbs for a few hours before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• To add a touch of freshness, sprinkle some chopped parsley or chives over the stew before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Creamy French Rabbit Stew in shallow bowls, allowing guests to savor the aroma and flavors. Accompany it with a side of crusty bread or buttery mashed potatoes to soak up the luscious sauce.

Presentation advice

Garnish the Creamy French Rabbit Stew with a sprig of fresh thyme or a sprinkle of chopped parsley for an elegant touch. Serve it in a rustic French ceramic bowl to enhance the visual appeal.