Rabbit Stew Recipe

by Robert Irvine
(Food Network)

Rabbit Stew Recipe- Ingredients:

3 pounds rabbit, cut into stew sized pieces

1 1/2 cups all-purpose flour

1/4 cup grapeseed oil

1 tablespoon butter

1 cup celery, diced

2 cups diced carrots

2 onions, finely diced

Salt

Freshly ground black pepper

3 bay leaves

6 cups water

4 cups red wine

4 medium-sized potatoes, diced

1/2 cup sliced sauteed mushrooms


Directions:

Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides.

Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process.

Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener.

Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.


Rabbit Stew Nutrition Facts:

Serving Size: 1 (435 g)

Servings Per Recipe: 4

Amount Per Serving:

Calories 352.4

Calories from Fat 95

Total Fat 10.6 g

Saturated Fat 2.4 g
Monounsaturated Fat 4.6 g
Polyunsaturated Fat 2.0 g
Trans Fat 0.0 g
Cholesterol 48.1 mg

Total Carbohydrate 33.3 g

Sugars 6.6g

Dietary Fiber 5.7 g

Protein 21.2 g 42%

Sodium 893.3 mg

Potassium 1059.8 mg

Magnesium 68.5 mg


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Original Rabbit Stew Recipe