Rabbit Stew

🧂 Ingredients

• 1 tablespoon olive oil

  (extra virgin (EVOO), or use beef tallow)
• 3 lbs rabbit

  (1 rabbit, whole or cut into pieces)
• 2 cups celery

  (chopped)
• 2 teaspoon garlic

  (2 cloves crushed or minced)
• 2-3 medium shallots

  (sliced)
• 1 teaspoon seasoned salt
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 whole bay leaves
• 1 cup dry white wine
• 2 cups carrots

  (diced)
• 1½ lbs potatoes

  (any variety of red, yellow, or russet, cut into approximately 1-inch pieces)
• 8 cups chicken broth

  (or vegetable broth, water, or a combination of both)
• ¼ cup all-purpose flour
• ⅓ cup cold water
• 1 tablespoon butter

  (optional)
• 2 strips bacon

  (optional)

Instructions

• 1 Heat the 1 tablespoon olive oil in a Dutch oven over medium heat. Once hot, add
  the whole or pieced 3 lbs rabbit and sear it on all sides if desired.
  
  Note: Alternatively, you can crisp some 2 strips bacon to use the grease for
  frying. Chop and serve the bacon over your stew when done.
• 2 Add the chopped 2 cups celery, 2 teaspoon garlic, sliced 2-3 medium shallots, 1
  teaspoon seasoned salt, 1 teaspoon salt, ¼ teaspoon pepper, and 2 whole bay
  leaves, and then deglaze the pan with the 1 cup dry white wine. Allow the white
  wine to be reduced by half before adding the remaining vegetables.
• 3 Once the wine has reduced, add the 2 cups carrots, 1½ lbs potatoes , and 8 cups
  chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 2 hours.
• 4 Pull the rabbit from the stew to remove the bones and shred the meat. The meat
  should fall from the bone very easily. Return the meat to the stew and discard
  the bones. Add the optional 1 tablespoon butter at this point, too.
• 5 In a small bowl, combine the ¼ cup all-purpose flour and ⅓ cup cold water. Stir
  until all lumps have dissolved.
• 6 Stir the flour slurry into the broth. Continue simmering and stirring until the
  stew has thickened. Then remove from heat and serve immediately.

Nutrition Info