Rabbit stew with mushroom is a recipe for many but not for all! There are several reasons to love this tasty and healthy meat, very popular in Italy, France, and Spain. Rabbit taste similar to the chicken but more flavorful. The pairing with white wine is a classic. Like all the slow cooked meats, the rabbit stew will be nice just cooked, but it will be even more delicious reheated the day after!
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- 1 rabbit jointed
- 5 oz (100 g) Shiitake mushrooms
- 7 oz (200 g) Cremini mushrooms
- 1/2 yellow onion
- 2 cloves of garlic
- 4 tbsp pine nuts
- 1 tsp mustard seeds
- 3 juniper berries
- 5 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1/2 bottle dry white wine
- 1 cup white vinegar
- 4 bay leaves
- 1 tsp cornstarch
- 1 dash black pepper
- to taste table salt
JOINTED RABBIT
First, reduce the rabbit into pieces working on the joints of the legs and pull out them cutting the bones as less as possible. After that, reduce the body into 4 pieces cutting the rabbit with a sharp, heavy knife. Rinse the pieces brushing them to be sure to discard any remaining crumb of bones. Finally, pour the meat into a bowl along with water and a cup of white vinegar, then cover the bowl with plastic wrap and place into the fridge.
SAUTEED ONION
Peel the onion then mince it finely. After that, pour 2 tbsp of unsalted butter into a thick-bottomed saucepan or pot, then place over medium low heat. When the butter is completely melted, add the onion and saute until very smooth and translucent, stirring occasionally.
CREMINI & SHIITAKE
Meanwhile the onion are cooking, brush and cut the mushrooms into half, discarding the stems. Pour 3 tbsp of butter in another pan and place over medium heat. Melt the butter, then saute the mushrooms until golden brown, stirring frequently. Finally pour the mushrooms into the pot along with the onions.
SEARED RABBIT
Raise the pieces of rabbit and dry them with paper towel. in the same pan where we cooked the mushrooms, sear the meat a few minutes over high heat flipping them occasionally. Finally, baste with an half bottle of white wine, a cup at time. Continue to cook 5 minutes over high heat, the pour the rabbit and the whine sauce into the pot along the mushrooms and onions.
PINE NUTS AND MUSTARD SEEDS
Crash the juniper berries and toast them in a little pan along with 2 tbsp of pine nuts and the mustard seeds. Eventually, pour all into the pot with the rabbit.
RABBIT STEW
Cook the rabbit very slowly 1 hour, covered with a lid, the sauce have to very gently simmering. If the liquid is going to evaporate too much, add a ladle of hot water or vegetable broth.
At this point, If you prefer prepare the rabbit stew one or two days in advance, let the pot reach room temperature and store into the fridge.
Before serving, raise the meat and the mushrooms, then place in a covered dish. After that, blend the other ingredients adding 1 tsp of cornstarch. Pour the sauce into the pot and heat until creamy and a little bit thick. Finally, add salt to taste and pour the rabbit pieces in the sauce. Re-heat covered over low flame, and complete with another couple of toasted pine nuts. Serve hot paired with polenta or mashed potatoes.
TAKE A LOOK AT THIS
TRADITIONAL ROMAN OXTAIL “ALLA VACCINARA”
PRINTABLE VERSION
- 1 rabbit jointed
- 5 oz (100 g) Shiitake mushrooms
- 7 oz (200 g) Cremini mushrooms
- 1/2 yellow onion
- 2 cloves of garlic
- 4 tbsp pine nuts
- 1 tsp mustard seeds
- 3 juniper berries
- 5 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- 1/2 bottle dry white wine
- 1 cup white vinegar
- 4 bay leaves
- 1 tsp cornstarch
- 1 dash black pepper
- to taste table salt
- JOINTED RABBIT
First, reduce the rabbit into pieces working on the joints of the legs and pull out them cutting the bones as less as possible. After that, reduce the body into 4 pieces cutting the rabbit with a sharp, heavy knife. Rinse the pieces brushing them to be sure to discard any remaining crumb of bones. Finally, pour the meat into a bowl along with water and a cup of white vinegar, then cover the bowl with plastic wrap and place into the fridge. - SAUTEED ONION
Peel the onion then mince it finely. After that, pour 2 tbsp of unsalted butter into a thick-bottomed saucepan or pot, then place over medium low heat. When the butter is completely melted, add the onion and saute until very smooth and translucent, stirring occasionally. - CREMINI & SHIITAKE
Meanwhile the onion are cooking, brush and cut the mushrooms into half, discarding the stems. Pour 3 tbsp of butter in another pan and place over medium heat. Melt the butter, then saute the mushrooms until golden brown, stirring frequently. Finally pour the mushrooms into the pot along with the onions. - SEARED RABBIT
Raise the pieces of rabbit and dry them with paper towel. in the same pan where we cooked the mushrooms, sear the meat a few minutes over high heat flipping them occasionally. Finally, baste with an half bottle of white wine, a cup at time. Continue to cook 5 minutes over high heat, the pour the rabbit and the whine sauce into the pot along the mushrooms and onions. - PINE NUTS AND MUSTARD SEEDS
Crash the juniper berries and toast them in a little pan along with 2 tbsp of pine nuts and the mustard seeds. Eventually, pour all into the pot with the rabbit. - RABBIT STEW
Cook the rabbit very slowly 1 hour, covered with a lid, the sauce have to very gently simmering. If the liquid is going to evaporate too much, add a ladle of hot water or vegetable broth.
At this point, If you prefer prepare the rabbit stew one or two days in advance, let the pot reach room temperature and store into the fridge.
Before serving, raise the meat and the mushrooms, then place in a covered dish. After that, blend the other ingredients adding 1 tsp of cornstarch. Pour the sauce into the pot and heat until creamy and a little bit thick. Finally, add salt to taste and pour the rabbit pieces in the sauce. Re-heat covered over low flame, and complete with another couple of toasted pine nuts. Serve hot paired with polenta or mashed potatoes.
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