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Try this HOME recipe, or contribute your own.
Try this HOME recipe, or contribute your own.
- 4 cloves garlic minced
- pepper
- salt
- flour
- 1/4 cup onion finely diced
- 1 lemon, zested
- chicken stock
- 8 rabbit legs
- 8 button mushrooms (quartered)
- 1 large carrot cubed
- 8 small potatoes quartered
- 4 radishes, quartered (optional)
- 1 sprig fresh oregano minced
- 1 tsp. dried thyme
- 1/2 bottle white wine (i used pinot grigio)
- gremolata (recipe follows)
- Carbohydrate 92.1170186031876 g
- Cholesterol 4.797 mg
- Fat 2.1061736738251 g
- Fiber 3.74735515338528 g
- Protein 5.64464859355355 g
- Saturated Fat 0.548271505015987 g
- Serving Size 1 1 recipe (299g)
- Sodium 233.790327827796 mg
- Sugar 88.3696634498023 g
- Trans Fat 0.208671119516822 g
- Calories 392 calories
Step-by-step
- Mince 4 cloves of garlic.
- Finely dice 1/4 cup of onion.
- Zest 1 lemon.
- Quarter 8 button mushrooms.
- Cube 1 large carrot.
- Quarter 8 small potatoes.
- Quarter 4 radishes (optional).
- Mince 1 sprig of fresh oregano.
- Prepare gremolata (recipe not included).
- Season rabbit legs with salt and pepper.
- Coat rabbit legs in flour.
- Sauté onions and garlic until softened.
- Add rabbit legs and brown on all sides.
- Add carrots, potatoes, and mushrooms.
- Deglaze the pan with white wine.
- Add chicken stock, thyme, and oregano.
- Simmer until rabbit is cooked through and vegetables are tender.
- Stir in radishes (if using) during the last few minutes of cooking.
- Serve with gremolata.
My Simple, Delicious Rabbit Stew
As a busy working mom, finding time to cook a healthy and satisfying meal can feel like a Herculean task. Weeknights often involve juggling work deadlines, school pick-ups, and homework help, leaving little time for elaborate culinary creations. That’s why I appreciate simple recipes that are both delicious and easy to prepare. This rabbit stew is one of those recipes – it's a comforting classic, packed with flavour, and surprisingly quick to make. I often make a double batch on a Sunday, giving us delicious leftovers for packed lunches or a quick weeknight dinner.
The beauty of this stew lies in its simplicity. It requires minimal preparation, using readily available ingredients. The rabbit legs are tender and succulent, absorbing the rich flavours of the herbs, wine, and vegetables. The combination of earthy mushrooms, sweet carrots, and subtly spicy garlic creates a harmonious blend of tastes and textures. I love adding a sprinkle of fresh oregano for its bright, peppery notes and a touch of thyme for a warm, earthy aroma. The white wine adds a subtle depth of flavour, elevating the dish beyond the ordinary. And finally, a vibrant gremolata brightens up this dish, adding a final layer of freshness and zest.
This recipe has become a staple in our family. It's a versatile dish – easily adaptable to whatever vegetables are in season. Sometimes, I add other root vegetables like parsnips or turnips for extra flavour and texture. And if I have some leftover roasted vegetables in the fridge, I'll throw those in too – this stew is very forgiving!
Beyond its practicality, this rabbit stew also has a sentimental value. It reminds me of cozy evenings spent with my family, sharing stories and laughter around a warm, comforting meal. The aroma filling the kitchen during the cooking process is enough to make the whole house feel happy and homely. It’s a dish that evokes feelings of warmth, nostalgia, and the simple pleasures of home-cooked food.
So, if you're looking for a simple, satisfying, and delicious meal that won't take up too much of your precious time, give this rabbit stew a try. It's a recipe that’s easy to master, yet impressive enough to serve to guests. And the best part? It tastes even better the next day! I hope this recipe brightens your dinner table as much as it brightens mine.
Tips and Variations:
- For a richer flavour, brown the rabbit legs in a little butter or olive oil before adding the vegetables.
- Feel free to experiment with different herbs and spices. Rosemary, sage, or marjoram would all be delicious additions.
- If you don’t have fresh herbs, you can substitute with dried herbs. Use about 1/3 of the amount specified in the recipe.
- To make this stew a complete meal, serve it with crusty bread or mashed potatoes.
- Leftovers can be stored in the refrigerator for up to 3 days. They're also great for freezing.
Enjoy!
