Easy Recipe for How to Make Rabbit Stew
Before you suggest that rabbits are too cute to eat, you should know that they are delicious and very nutritious. Rabbit meat is very fine grained. Domestic rabbit is also all white meat, so if you like chicken breasts, rabbit should work well for you. Rabbit is high in protein and low in fat and cholesterol. While it can be challenging to find it in the grocery stores in some areas, you may be able to find rabbit at specialty markets or at some of your local farms.
You can cook this tasty stew on the stove top, or you can put it in a slow oven or in a slow cooker and let it go all day long. The flavors will blend together to create a delicious dinner. Rabbit meat is very tender, but because it is so low in fat, it does best in a moist cooking method. This is why stewing works perfectly for rabbit. The chorizo may be made from pork, beef, venison, or other meats, depending on what type you get. Chorizo may also be seasoned with tomatillos, chilies, cilantro, and garlic. Feel free to substitute ingredients if you like to add more or less spice to the recipe.
Serve up this delicious rabbit stew on its own or with some sliced bread. A green salad would also make a nice complement on the side. This is a really easy stew that you can make in an afternoon. It has the wonderful slow cooked flavor that you look for from a good stew. Leftovers can easily be reheated the next day on the stove in a simple saucepan. There are no ingredients involved that are difficult to reheat. Once you have tried this recipe, you will want to keep it on your menu, so make sure you find a good source for chorizo and rabbits.
- 1 rabbit, portioned to 4 legs and 1 haunch
- 1 bouquet garni (garlic, celery, bay leaves, thyme)
- 4 medium tomatoes, quartered
- ? red onion, quartered (or you can use pearl onions
- 3 cloves garlic, unpeeled
- 2 carrots, thinly sliced
- 1 chorizo ring, chopped
- Olive oil
- 1 tin cannellini beans or equivalent
- 1-¼ cups red wine
- 3 cups chicken stock
- Pinch dried chili flakes
- Salt and pepper to taste
- Roux for thickening
- Roast the tomatoes, onions, and garlic in olive oil until they are sweet and golden. You can add the chili flakes at this time if you wish, or you can save them for later.
- In a heavy pan, fry up the chorizo in a little olive oil to release the grease and paprika. Remove from pan and set aside.
- In the red tinged oil from the sausage, brown the rabbit portions. Add more oil if you need to. Remove the rabbit pieces and set aside.
- Use the red wine to deglaze the pan. Put the chorizo and rabbit into the wine. Add in the beans, bouquet garni, tomatoes, onions, carrots, and garlic (squeeze it from its skin into the pan).
- Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low and let the contents stew for 1 hour.
- Remove the rabbit portions and let them cool enough to handle. Remove the meat from the bone and put the meat back into the stew. Alternatively, you can serve the stew with the meat still on the bones. It makes a visual impact, but if you have small children, it is safer to debone the meat.
- Add the roux and bring the stew to a simmer to activate the thickening. Season to taste.
This is a bowl of our delicious rabbit and chorizo stew. We left the rabbit pieces on the bone so you could see them clearly, though you can also debone the rabbit during cooking. We also chose to use pearl onions because we think they look nice and taste great. We also used some kidney beans since we were temporarily out of cannellini beans. They work just fine in this recipe. We sprinkled ours with some fresh thyme as a garnish. The combination of the mild rabbit meat and the spicy chorizo makes a delightful meal. Serve with some French bread for dipping in the sauce.
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