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–+ servings
rabbit stew with herbs

Rabbit and Squash Stew with Herb Broth

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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 pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 rabbit cut into pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 onion diced
  • 2 clove garlic minced
  • 2 cup butternut squash cubed
  • 4 cup chicken broth
  • 1 cup dry white wine
  • 2 sprig fresh thyme
  • 1 bay leaf
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Season the rabbit pieces with salt and black pepper.
  • Brown the rabbit pieces in the pot, then remove and set aside.
  • In the same pot, add the diced onion and minced garlic, cooking until soft.
  • Add the cubed butternut squash to the pot and stir well.
  • Pour in the chicken broth and white wine, then bring to a simmer.
  • Return the rabbit pieces to the pot and add the thyme and bay leaf.
  • Cover the pot and simmer for 1 hour, or until the rabbit is tender.
  • Remove the thyme sprigs and bay leaf before serving.
  • Garnish with chopped parsley and let the stew rest for 10 minutes before serving.

Notes

To enhance the flavor of the stew, you can marinate the rabbit pieces in olive oil, salt, pepper, and garlic for a few hours before cooking. Additionally, ensure that the butternut squash is cut into uniform pieces to guarantee even cooking. If you prefer a thicker stew, you can mash some of the squash into the broth before serving.
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