Rabbit Stew (Robert Irvine) |
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Prep Time: 20 Minutes Cook Time: 140 Minutes |
Ready In: 160 Minutes Servings: 6 |
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Ingredients:
3 pounds rabbit, cut into stew sized pieces |
1 1/2 cups all-purpose flour |
1/4 cup grapeseed oil |
3 tablespoons butter |
1 cup celery, diced |
2 cups diced carrots |
2 onions, finely diced |
salt |
freshly ground black pepper |
3 bay leaves |
6 cups water |
4 cups red wine |
4 medium-sized potatoes, diced |
1/2 cup sliced sauteed mushrooms |
Directions:
1. Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.
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