- 3
Ingredients
- 2 1/2 lb rabbit
- thyme
- salt
- pepper
- 3 tablespoons olive oil
- 2 carrots, thinly sliced
- ½ cup minced shallot
- 2 tomatoes, peeled, seeded, and chopped
- 1 cup chicken stock or tinned chicken broth
- 1 cup dry white wine
- 1 bay leaf
- ½ pound mushrooms, sliced
- 3 tablespoons butter
Preparation
Step 1
Pat a 2½-pound rabbit, cut into serving pieces, dry with paper towels and sprinkle it with thyme, salt, and pepper. In a large skillet brown the rabbit in 3 tablespoons olive oil over high heat, transferring the pieces as they are browned to a flameproof cocotte.
Add to the skillet 2 carrots, thinly sliced, and ½ cup minced shallot and sauté the vegetables over moderately high heat until they are softened. Add 2 tomatoes, peeled, seeded, and chopped, and sauté the mixture for 5 minutes.
Transfer the vegetable mixture with a slotted spoon to the cocotte. Add to the skillet 1 cup chicken stock or tinned chicken broth and 1 cup dry white wine, deglaze the pan, scraping up the brown bits clinging to the bottom and sides, and pour the liquid over the rabbit. Add 1 bay leaf to the cocotte, bring the liquid to a boil, and simmer the mixture, covered, over moderate heat for 1 hour and 15 minutes.
In a skillet sauté ½ pound mushrooms, sliced, in 3 tablespoons butter over moderately high heat until they are golden and add them to the stew. Simmer the rabbit, covered, for 15 minutes more, or until it is tender. Cook the stew, uncovered, over moderately high heat for 5 minutes more, remove and discard the bay leaf, and season the stew with salt and pepper.