Rabbit stew made with bacon, wine, garlic, shallots, herbs, and spices.
Provided by: SmallRecipe.com
Total time: 2 hours 30 minutes
Prep time: 30 minutes
Cook time: 2 hours 0 minutes
|½ pound bacon, diced|
|3 pounds rabbit meat, cleaned and cut into pieces|
|½ teaspoon salt|
|⅓ cup all-purpose flour|
|½ cup finely chopped shallots|
|1 clove garlic, finely chopped|
|1 cup dry red wine|
|1 cup water|
|1 tablespoon chicken bouillon granules|
|1 tablespoon currant jelly|
|10 black peppercorns, crushed|
|1 bay leaf|
|¼ teaspoon dried rosemary, crushed|
|2 teaspoons lemon juice|
|3 tablespoons water|
|2 tablespoons all-purpose flour|
|⅛ teaspoon dried thyme, crushed|
- Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate; set aside.
- Sprinkle rabbit with salt and coat with flour, shaking off excess. Cook rabbit in bacon fat in the skillet over medium heat until browned. Transfer rabbit to a plate and set aside. Drain excess grease, leaving 2 tablespoons fat in the skillet.
- Sauté shallots and garlic in fat in the skillet until tender, about 4 minutes. Add wine, water, and bouillon. Bring to a boil, then stir in jelly, peppercorns, bay leaf, and rosemary.
- Return rabbit and bacon to the skillet. Bring to a boil, then reduce heat to low. Cover and let simmer until rabbit is tender, about 1 1/2 hours.
- Remove bay leaf and discard. Place rabbit on a warm platter; cover to keep warm while preparing gravy.
- Make gravy: Stir lemon juice into cooking liquid in the skillet. Mix together water and flour in a small bowl; stir mixture into the skillet over low heat and simmer until thickened. Stir in thyme.
- Pour gravy over rabbit or serve in a gravy boat on the side.
Calories 767.3 calories, Carbohydrate 21.9 g, Cholesterol 300 mg, Fat 33.3 g, Fiber 1.3 g, Protein 79.1 g, Saturated Fat 10.8 g, Sodium 893.9 mg, Sugar 3.7 g