When I was child growing up in Chicago, my mother (a Southern woman originally from the Mississippi Delta) would get homesick. Whenever she felt this level of longing, she only ever 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 really liked the taste of rabbit. So in honor of my father-in-law, an avid hunter, I decided to make rabbit stew for the first time and it 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.