Time 2h45m Yield 6 serving(s) Number Of Ingredients 16 Steps:
Chop rabbit into 12 pieces, discard the head and feet. Chop the onion and garlic finely. Slice and dice the bacon. Make a bouquet garni by tying together the parsley, thyme and bay leaf with string. Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole. In the same pan, fry garlic, onion and the bouquet garni. Add the bacon and allow to color lightly. Pour off excess fat. Return rabbit to pan and deglaze with the red wine. Add 3 cups water, cover and cook for 1 hour 45 minutes. Peel small onions and remove root ends. Rinse well. Cook the onions in water to cover, add sugar, butter, salt and pepper. Cook until all water has evaporated and the sauce is caramelized. (20 min) Peel and cut potatoes into narrow rectangles. Add potatoes to rabbit stew after the stew has been cooking for 90 minutes. Cook covered until tender. Serve stew with caramelized onions and garnish with chopped chervil.
Time 1h50m Yield 4 Number Of Ingredients 14 Steps:
Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.
Time 2h40m Yield 6 servings Number Of Ingredients 14 Steps:
Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.
Time 1h30m Yield 5 8 cups, 16 serving(s) Number Of Ingredients 14 Steps:
Cut the rabbit meat into small, bite-sized chunks. Mix together flour, rosemary, oregano, parsley, and salt. Then coat rabbit meat with flour mixture, saving any remaining flour mixture. Melt butter in Large stew pot, and add onion. Cook until golden brown, adding an optional pinch of sugar. Stir in garlic. Cook together for 2 or more minutes. Add floured rabbit meat, and fry until cooked. Add cold water and diced vegetables. Simmer at least 1 hour, or until vegetables are done. Mix 1/2 cup of hot water with remaining flour mixture and add to stew. Boil 2 or more minutes until desired thickness is reached.
