Rabbit Stew
Rabbit cuts seasoned browned and broiled along with chopped leek, carrots, turnip, celery rosemary, thyme, bay leaf and red wine.
- 1Butter
4 Tbsp - 2Extra virgin olive oil
3 Tbsp - 3Rabbits, each cut into 6 pieces
2 2 1/2 lb - 4Salt and freshly ground black pepper
- 5Yellow onion, peeled and finely chopped
1 Medium - 6Garlic, peeled and minced
4 Cloves - 7Leek (white part only), washed and trimmed
1 - 8Carrots, peeled
2 - 9Turnip, peeled
1 - 10Celery stalks
2 - 11Sprigs fresh rosemary
3 - 12Sprigs fresh thyme
6 - 13Bay leaf
1 - 14Dry red wine, such as cahors
3 1/3 Cups - 15Chicken Stock
4 Cups - 16Pearl onions, peeled
1 Pound - 17Sugar
1 Tbsp - 18Pancetta, julienned
1/4 Pound - 19Small white mushrooms
1 Pound