Imagine the warmth of a hearty rabbit stew enveloping your senses, with the vivid hues of roasted butternut squash mingling with the earthy tones of sage.
The tender, succulent rabbit pieces steeped in a rich, aromatic broth offer comfort and warmth, perfect for those evenings when you need a meal that feels like a hug.
I remember a blustery winter evening when this dish turned a mundane family dinner into a cozy, memorable gathering. The scent of sage and the rustic flavors filled the kitchen, wrapping us in a cocoon of culinary delight.
This rabbit stew is versatile enough to grace a bustling weeknight table or serve as the centerpiece for a leisurely Sunday supper. It’s a dish that embodies home-cooked comfort, bringing loved ones together over a meal that feels special yet approachable.
Ready? Let’s cook and create some lasting memories.
Why You’ll Love It
- Delivers bold flavor with a perfect blend of herbs and wine.
- Elevates weeknight dinners with a gourmet French-inspired dish.
- Uses pantry staples like chicken stock, tomato paste, and dried thyme.
- Freezes beautifully, allowing for easy meal prep and storage.
- Complements with roasted butternut squash for a hearty, seasonal touch.
Ingredients
- 1 whole rabbit, cut into pieces — make sure to remove sinew and excess fat for tenderness.
- 2 tablespoons olive oil — use extra virgin for better flavor.
- 1 large onion, diced — opt for yellow onions for sweetness.
- 2 cloves garlic, minced — fresh garlic gives the best aroma.
- 2 cups chicken stock — homemade stock adds depth.
- 1 cup dry white wine — choose a good quality wine you’d drink.
- 2 tablespoons tomato paste — look for paste with no added sugar.
- 1 bay leaf — dried bay leaves are fine.
- 1 teaspoon dried thyme — fresh thyme can be used if available.
- Salt and pepper to taste — adjust seasoning as needed.
- 1 large butternut squash, peeled and cubed — select a firm squash.
- 2 tablespoons butter — unsalted is preferred.
- 1 tablespoon fresh sage, chopped — fresh sage provides a vibrant flavor.
Step-by-Step Method
Preheat the Oven
Set your oven to 400°F (200°C). This will guarantee your oven is ready for roasting the butternut squash while the stew is simmering.
Sear the Rabbit
Heat olive oil in a large Dutch oven over medium-high heat. Season rabbit pieces with salt and pepper. Sear them in the pot until browned on all sides.
Once browned, remove the pieces and set them aside. This step adds depth to the stew’s flavor.
Sauté the Aromatics
In the same pot, add the diced onion and minced garlic. Cook until softened, stirring occasionally. This will take about 5 minutes.
The aromatics form the flavor base for the stew.
Deglaze with Wine
Stir in the tomato paste. Pour in the dry white wine to deglaze the pot.
Scrape up any browned bits from the bottom of the pot. This enhances the stew’s flavor with rich, caramelized notes.
Simmer the Stew
Return the rabbit pieces to the pot. Add chicken stock, a bay leaf, and thyme.
Bring the mixture to a boil. Once boiling, reduce the heat, cover, and let it simmer gently for 1.5 hours. This slow cooking tenderizes the rabbit.
Roast the Butternut Squash
Place cubed butternut squash on a baking sheet. Toss with butter, salt, and pepper.
Roast in the preheated oven for 25-30 minutes until tender. This adds a sweet, nutty dimension to the stew.
Combine and Cook
Add the roasted butternut squash to the simmering stew. Stir in chopped fresh sage.
Cook for another 10 minutes to meld the flavors. This final step guarantees all ingredients are well incorporated.
Rest Before Serving
Remove the pot from heat. Allow the stew to rest for 15 minutes before serving.
Resting helps the flavors to settle and intensify, providing a richer taste experience.
Ingredient Swaps
- For a more budget-friendly option, substitute the rabbit with chicken thighs, which will still provide a rich and hearty flavor to the stew.
- Replace the white wine with apple cider or additional chicken stock if you prefer a non-alcoholic version.
- Use sweet potatoes instead of butternut squash for a different regional twist while maintaining the sweetness and texture.
You Must Know
- Prepare Rabbit Properly: Before cooking, make sure to remove any sinew and excess fat from the rabbit pieces to enhance the tenderness of the meat during cooking.
- Sear for Flavor: Brown the rabbit pieces thoroughly in the Dutch oven to develop rich flavors before simmering. This step is essential for a deep, savory base.
- Deglaze with Wine: Use the dry white wine to deglaze the pot after cooking the onion and garlic, which will lift the flavorful browned bits from the bottom and incorporate them into the stew.
- Roast Squash Separately: Roast the butternut squash on a baking sheet separately before adding it to the stew. This guarantees the squash is tender and caramelized, adding a sweet contrast to the savory stew.
- Rest Before Serving: Allow the stew to rest for 15 minutes after cooking. This resting period lets the flavors meld together and slightly thickens the stew for a more cohesive dish.
Serving Tips
- Serve the stew in deep bowls to keep it warm and comforting.
- Pair with a crusty baguette for dipping into the flavorful broth.
- Complement with a side of creamy mashed potatoes for a hearty meal.
- Garnish with fresh sage leaves for an aromatic touch and visual appeal.
- Serve with a glass of dry white wine to enhance the dish’s flavors.
Storage & Make-Ahead
Rabbit stew can be stored in the refrigerator for up to three days in an airtight container.
For make-ahead convenience, prepare the stew a day prior to serving to enhance flavors.
It also freezes well for up to three months.
Thaw and reheat gently for best taste.
Reheating
To gently reheat rabbit stew, use a stovetop over low heat.
Alternatively, you can use an oven at 300°F (150°C), or a microwave at medium power.
Stir occasionally to guarantee even heating.
Culinary Significance in France
While exploring the delightful cuisine of France, I’ve discovered that rabbit stew holds a cherished place in the country’s culinary traditions.
It’s not just a dish; it’s an experience that connects with the heart of French culture. The savory flavors and tender rabbit meat make it a comfort food cherished across generations.
In my culinary journey, I’ve found it to be a dish that represents:
- Tradition: A staple in many French households, passed down through families.
- Seasonality: Often prepared with fresh, local ingredients.
- Craftsmanship: Showcases the expertise in balancing flavors.
- Elegance: Perfect for both casual family meals and refined dining.
- Cultural Connection: Links to rural French life and historic culinary practices.
Rabbit stew is truly a taste of France’s rich heritage.
Final Thoughts
Why not give this cozy and flavorful rabbit stew a try for your next meal?
Feel free to tweak the recipe to suit your taste, perhaps by adding your favorite herbs or a splash of cream for extra richness.
Enjoy!
Frequently Asked Questions
Can I Substitute Rabbit With Another Protein?
You can definitely substitute rabbit with chicken or turkey. I’ve tried both, and they work beautifully, absorbing the stew’s rich flavors. Just guarantee you adjust cooking times accordingly for the best tenderness and taste experience.
What Wine Pairs Well With This Stew?
I’d recommend pairing this stew with a Chardonnay or a light-bodied Pinot Noir. These wines complement the rich flavors beautifully, enhancing the dish’s nuances. You’ll find they create a delightful dining experience that’s truly memorable.
Is This Dish Suitable for Freezing?
Yes, you can freeze this dish! I like to let it cool completely, then portion it into airtight containers. When reheating, I gently warm it on the stove, preserving the delicious flavors and tender texture. Enjoy!
How Can I Make This Stew Spicy?
To spice up the stew, I’d add chopped chili peppers or a teaspoon of cayenne pepper when sautéing the onion and garlic. A pinch of smoked paprika or crushed red pepper flakes could also enhance the heat.
Are There Vegetarian Alternatives for This Recipe?
Sure, you can replace the rabbit with hearty vegetables like mushrooms and eggplant for a rich texture. Use vegetable stock instead of chicken stock. The combination will still provide a delightful, savory stew experience.
Rabbit Stew with Roasted Butternut and Sage
Equipment
- 1 Large Dutch oven or heavy pot
- 1 Baking sheet
- 1 sharp knife
- 1 Cutting board
- 1 Wooden spoon
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 1 whole rabbit cut into pieces
- 2 tablespoon olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 cup chicken stock
- 1 cup dry white wine
- 2 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- salt and pepper to taste
- 1 large butternut squash peeled and cubed
- 2 tablespoon butter
- 1 tablespoon fresh sage chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Season the rabbit pieces with salt and pepper and brown them in the pot, then remove and set aside.
- In the same pot, add the onion and garlic, cooking until softened.
- Stir in the tomato paste, then pour in the white wine to deglaze the pot.
- Return the rabbit to the pot, then add the chicken stock, bay leaf, and thyme.
- Bring to a boil, then reduce the heat and simmer, covered, for 1.5 hours.
- Meanwhile, place the butternut squash on a baking sheet, toss with butter, salt, and pepper, and roast for 25-30 minutes until tender.
- Add the roasted butternut squash to the stew, stir in the fresh sage, and cook for another 10 minutes.
- Remove from heat and let the stew rest for 15 minutes before serving.
Notes
