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Rabbit Stew With Chicken

Western.Chefs's picture
Ingredients
  Rabbit 4 Pound, cut into pieces (2 Kilogram)
  Seasoned flour 2 Tablespoon
  Butter 4 Tablespoon
  Chicken stock 250 Milliliter (1 Cup)
  White wine 125 Milliliter (1/2 Cup)
  Tomato paste 2 Teaspoon, mixed with 1 tablespoon water
  Water 1 Tablespoon, mixed with tomato paste
  Garlic 1 Clove (5 gm), crushed
  Bouquet garni 1
  Heavy cream 2 Tablespoon, mixed with 2 teaspoons cornstarch
  Cornstarch 2 Teaspoon, mixed with heavy cream
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Coat the rabbit pieces with the flour.
Heat the butter in a Dutch oven.
Add the rabbit pieces and fry until brown on all sides.
Pour in the stock, wine and tomato paste.
Add the garlic, bouquet garni and seasoning and bring to a boil.
Reduce the heat to low, cover the Dutch oven and cook gently (or place in a 325 F/170°C oven) for 1 1/2 to 2 hours or until the rabbit is tender.
Transfer the rabbit pieces to a warm serving dish and keep hot.
Stir the cream into the cooking liquid and simmer for a few seconds until the sauce thickens.
Remove the bouquet garni.
Pour the sauce over the rabbit.
Sprinkle the parsley on top and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Meat
Preparation Time: 
20 Minutes
Cook Time: 
120 Minutes
Ready In: 
140 Minutes
Servings: 
6

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