Braised Rabbit Brunswick Stew ๐๐ฅ
Overview:
๐ Cook Time: 40 minutes
๐ Prep Time: 30 minutes
๐ Total Time: 1 hour and 10 minutes
๐ฝ๏ธ Servings: 2
๐ฅ Difficulty: Intermediate
Description:
Don’t say you won’t eat rabbit until you’ve tried this one. You can make it without the cold smoking portion also.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Rabbit |
| 1/2 | cup basil |
| 1/2 | cup chervil |
| 1/2 | cup butter |
| – | Red onion |
| 2 | Carrots |
| 1 | Celery rib |
| 1 | cup lima beans |
| 2 | Tomatoes |
| 1 | cup stock |
| 1 | cup potatoes |
| 4 | Basil leaves |
| – | Chervil leaves |
Nutrition Facts (per serving):
- Calories: 502
- Fat Content: 17.9g
- Saturated Fat Content: 9g
- Cholesterol Content: 44.9mg
- Sodium Content: 1008.1mg
- Carbohydrate Content: 67.1g
- Fiber Content: 7.8g
- Sugar Content: 14.5g
- Protein Content: 19.6g
Instructions:
-
Prepare Rabbit:
- Remove hind legs from rabbit and debone thigh bones.
- Combine basil and chervil, then sprinkle inside the thigh cavity.
- Season with salt and pepper, then set aside.
-
Cold Smoke Preparation (Optional):
- Trim off belly and front legs of the rabbit.
- Cold smoke using desired wood for about 1 hour.
- Dice the smoked pieces.
-
Searing Rabbit:
- Place butter in a large pan and heat until hot.
- Add rabbit loin and smoked pieces, then sear on all sides.
- Remove from pan and set aside.
-
Prepare Stew:
- In the same pan, add onion, carrot, and celery. Cook until onion is caramelized.
- Return rabbit loin, smoked pieces, and thigh to the pan.
- Add potatoes, stock, and lima beans.
- Heat to boiling, then cover the pan.
-
Braising:
- Preheat oven to 210ยฐF (100ยฐC).
- Place the covered pan in the oven and braise for 30 to 40 minutes.
-
Final Touches:
- Remove rabbit loin, thighs, celery, carrot, onion, and potatoes from the pan and keep warm.
- Strain the stock and place lima beans and smoked pieces in a sautรฉ pan.
- Add tomato concassรฉ and a pinch of herbs, then sautรฉ lightly.
- Add herbs to the strained stock and heat until hot. Adjust seasoning as needed.
-
Serving:
- Debone the rabbit loin and keep the meat warm.
- Arrange celery and carrot batons on a warm platter, then lay thighs over them.
- Arrange potatoes in two rows and place the lima bean mixture in the space between rows.
- Lay rabbit loins on top of the beans.
- Pour the hot stock over all.
- Serve with cornbread.
Enjoy your hearty Braised Rabbit Brunswick Stew! ๐ฒ
