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–+ servings
garlic herb pumpkin stew

Pumpkin Rabbit Stew with Garlic Herb

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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 Wooden spoon
  • 1 Chef's knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Measuring spoons set

Ingredients
  

  • 1 1/2 pound rabbit meat cut into pieces
  • 2 tablespoon olive oil
  • 1 large onion diced
  • 3 clove garlic minced
  • 3 cup pumpkin peeled and cubed
  • 2 cup chicken broth
  • 1 cup dry white wine
  • 2 tablespoon fresh parsley chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat.
  • Add the rabbit pieces and brown on all sides, then remove and set aside.
  • In the same pot, add the onion and cook until translucent.
  • Stir in the garlic and cook for another minute until fragrant.
  • Add the pumpkin cubes to the pot and stir to combine with onion and garlic.
  • Pour in the chicken broth and white wine, then return the rabbit to the pot.
  • Add the parsley, thyme, rosemary, salt, pepper, and bay leaf, and stir well.
  • Bring to a boil, then reduce the heat to low and cover the pot.
  • Simmer the stew for about 1 hour or until the rabbit is tender.
  • Remove from heat and let the stew rest for 10 minutes before serving.

Notes

For best results, ensure the rabbit is browned thoroughly to enhance the flavor of the stew. You can substitute the pumpkin with butternut squash for a sweeter taste. Adjust the seasoning to your preference, and feel free to add other herbs like sage for additional depth of flavor.
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