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
When preparing the rabbit, ensure to remove any sinew and excess fat to improve the tenderness of the meat. If possible, prepare the stew a day in advance to enhance the flavors; simply reheat gently before serving. Pair this dish with a crusty baguette or mashed potatoes to complement its rich flavors.
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