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Home -> Soups & Stuff -> Stews
Ingredients (view qty in metric system instead) 1/2 pound bacon, diced 4 tbsp. olive oil, divided 4 pounds cleaned, dressed rabbit cut into chunks 1 cup all purpose flour 1 large onion, peeled and chopped 2 large leeks, sliced 6 cloves garlic, minced 6 sprigs parsley 4 bay leaves 1 tsp. fennel seeds 3/4 tsp. salt 1/2 tsp. pepper 1 cup dry red wine 4 medium carrots, peeled and chopped 3 large potatoes, peeled and sliced Directions Cook bacon in a large pot with 2 tbsp. oil until all the drippings have cooked off. Transfer bacon to a medium bowl. Toss rabbit chunks with flour to coat, shaking off excess. Brown rabbit in pot in batches. Remove rabbit to a large bowl. Discard any blackened bits from pot. Add remaining 2 tbsp. oil to pot. Add onions, leeks and garlic. Cook 4 to 5 minutes, stirring frequently. Add parsley sprigs, bay leaf, fennel seeds, salt, pepper, wine, carrots and potatoes. Cook 25 minutes over low heat, stirring occasionally. Meanwhile, preheat oven to 350 degrees. Add rabbit to pot and heat to a simmer. Transfer mixture to a large casserole dish and bake 45 minutes until rabbit is tender and cooked through. Serves 6. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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