When I was a child growing up in Chicago, my mother (a Southern woman originally from the Mississippi Delta) would get homesick. Whenever she felt this longing, she only wanted three things: fresh black soil from the Delta, rabbit meat, and buffalo fish.
So, when I recently entered the supermarket and browsed the meat section, I should not have been surprised to see so much rabbit – Afterall it is La Chasse or hunting season in Switzerland. It was at that moment that I too, realized three things: first, I had only eaten rabbit as a fried dish like chicken; second, I had not eaten rabbit in ten years, since my mother-law had last prepared it for me; and third, I liked the taste of rabbit. So in honor of my father-in-law, an avid hunter, I made rabbit stew for the first time, which was surprisingly so good. You’ll find the recipe below. Enjoy!
- 1 rabbit
- 4 medium potatoes, peeled and cut into pieces
- 1/2 stalk of celery
- 1 medium carrot (raw) peeled
- 1 red onion
- 1 leek
- 1 shallot (raw), chopped
- 1 garlic clove, chopped
- 1/2 cup mushrooms
- 1 can tomato paste
- 3 cup(s) chicken stock with 1 chicken bouillon cube (vegetable stock)
- 3 bay leaves
- 1/8 teaspoon, spicy paprika
- 2 tablespoons cherry balsamic vinegar
- Pinch salt and pepper to taste
- 1 squeeze lemon
- 1/4 teaspoon Harissa paste
- Salt and pepper to taste
- Pinch of sugar
- 1/4 teaspoon mace
- 1 spring thyme
- 1 cab cannellini beans (drained)
- 2 tablespoon olive oil
- 1/4 teaspoon paprika
- 3 strips of bacon (raw)
- 1 tablespoon flour
- 1 tablespoon butter
- Parsley as garnish
- 1 teaspoon MSG or Worchester sauce
- Prep 22min
- Meal Time Dinner
- Serves 4
- Place pot on the stove at medium heat
- Add butter and stir around the pot with a whisk or fork until melting
- Gradually add flour to the butter and continue to stir without stopping
- Gradually pour in milk to the mixture without stopping
- The mixture should take thick consistency. Keep stirring until the mixture turns a light brown. Continue with the recipe below.
- With olive oil, season and brown the rabbit on both sides. Remove from heat.
- Bring chicken stock to a boil with bouillon. Add browned rabbit, bacon strips, cherry balsamic vinegar, paprika, thyme and bay leaves to the stock and cook on low heat.
- Make a roux (see video instructions above)
- Sautee chopped potato, red onions, carrots, leeks, celery, mushrooms, garlic, and shallots.
- Add vegetables to the roux. Add Cannellini bean. Stir together for one minute. Then add the mixture to stock.
- Add salt and pepper to taste and cook for about 35 minutes.
- Near the end of cook time (ten minutes), remove the bay leaves.
- Remove the rabbit and using two forks, pull the meat from the bones. Discard the bones and add the rabbit back to the soup.
- Add Mace, MSG and Harissa paste to taste
- Finish with a splash of lemon juice and parsley and serve in a bowl.