Old Fashion Rabbit Stew
Cook Time: 2 hours
Prep Time: 45 minutes
Total Time: 2 hours 45 minutes
Description: This charming old-fashioned rabbit stew, passed down from my Armenian friend Dina, is a delightful and savory dish that is sure to impress. With tender rabbit pieces simmered in a rich, flavorful sauce, this stew is perfect for special occasions or a cozy dinner with loved ones. The aromatic blend of herbs and the hearty addition of caramelized onions and new potatoes make this stew an unforgettable treat. It’s definitely worth every bit of effort, and once you serve it, everyone will be asking for the recipe!
Recipe Category: Stew
Keywords: Rabbit, Wild Game, Meat, < 4 Hours
Ingredients:
- 1 rabbit (cut into 12 pieces, head and feet discarded)
- 3 garlic cloves (finely chopped)
- 1 large onion (finely chopped)
- 8 slices of bacon (diced)
- 10 sprigs of fresh parsley
- 10 sprigs of fresh thyme
- 1 bay leaf
- 1 cup olive oil
- 1 cup red wine
- 1 small onion (peeled and left whole)
- 1 tablespoon sugar
- 2 tablespoons butter
- 12 new potatoes (peeled and cut into narrow rectangles)
- Fresh chervil (for garnish)
- Salt (to taste)
- Pepper (to taste)
Instructions:
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Begin by preparing the rabbit. Chop it into 12 pieces, making sure to discard the head and feet. Pat the pieces dry with paper towels to ensure a good sear.
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Finely chop the garlic and large onion. Slice and dice the bacon into small pieces.
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Create a bouquet garni by tying together the parsley, thyme, and bay leaf with a piece of string. This bundle of herbs will infuse the stew with wonderful flavors.
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Heat the olive oil in a large casserole or heavy-bottomed pot over medium-high heat. Once hot, add the rabbit pieces and sear them until they are lightly browned on all sides. Remove the rabbit from the pan and set aside.
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In the same pan, add the finely chopped garlic, large onion, and the bouquet garni. Sauté until the onions are soft and translucent, and the garlic is fragrant.
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Add the diced bacon to the pan and cook until it starts to color lightly. Pour off any excess fat from the pan.
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Return the seared rabbit pieces to the pan and pour in the red wine. Scrape up any browned bits from the bottom of the pan, ensuring you incorporate all the flavor.
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Add 3 cups of water to the pan. Stir well, cover, and reduce the heat to low. Allow the stew to simmer gently for 1 hour and 45 minutes.
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While the rabbit is cooking, prepare the small onions. Peel them and remove the root ends. Rinse well under cold water.
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In a separate saucepan, cover the small onions with water. Add the sugar, butter, salt, and pepper. Bring to a simmer and cook until the water has evaporated and the onions are caramelized. This should take about 20 minutes.
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After the stew has been simmering for 90 minutes, peel and cut the new potatoes into narrow rectangles. Add the potatoes to the stew and stir gently.
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Continue cooking the stew, covered, until the potatoes are tender and cooked through. This will take an additional 30 to 45 minutes.
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Once the potatoes are tender, remove the bouquet garni from the stew. Taste and adjust the seasoning with salt and pepper if necessary.
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Serve the stew hot, garnished with the caramelized onions and a sprinkle of chopped chervil. Enjoy this rich and flavorful stew with crusty bread or a side salad for a complete and satisfying meal.
Serving Size: 6
This old-fashioned rabbit stew, with its deep, comforting flavors and tender meat, is sure to become a favorite at your table. It’s a wonderful dish for gatherings and special occasions, offering a taste of traditional Armenian cuisine that is both delicious and memorable.
