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rabbit stew with brussels sprouts

Braised Rabbit Stew with Brussels Sprouts Medley

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Course Main
Cuisine French
Servings 4 servings

Equipment

  • 1 large Dutch oven
  • 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 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 cup carrots diced
  • 1 cup celery diced
  • 2 cups chicken broth
  • 1 cup red wine
  • 1 tablespoon tomato paste
  • 2 teaspoons fresh thyme leaves
  • 1 bay leaf
  • salt to taste
  • pepper to taste
  • 2 cups Brussels sprouts halved
  • 1 tablespoon butter
  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Heat olive oil in the Dutch oven over medium-high heat.
  • Season rabbit pieces with salt and pepper, and brown them in the Dutch oven.
  • Remove rabbit pieces and set aside.
  • Add onion, garlic, carrots, and celery to the Dutch oven, and sauté until softened.
  • Stir in tomato paste and cook for 1 minute.
  • Pour in chicken broth and red wine, and bring to a simmer.
  • Add thyme, bay leaf, and browned rabbit pieces back to the Dutch oven.
  • Cover and simmer gently for 1 hour.
  • In the last 15 minutes of cooking, add Brussels sprouts and butter.
  • Remove from heat and let rest for 10 minutes.
  • Garnish with fresh parsley before serving.

Notes

For best results, ensure that the rabbit is browned thoroughly to enhance the depth of flavor in the stew. Adjust seasoning as necessary after simmering, as the dish may need more salt or pepper based on personal preference. Using a Dutch oven helps maintain even heat distribution, crucial for slow braising.
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