Rabbit Stew

Name: Rabbit Stew
Ingredients: 1 tbsp butter; 3 1/3 lb rabbit, cleaned and cut into 8 pieces; 2 None bay leaves; 1 cup white wine; 1 2/3 cup beef or chicken stock; 1/3 cup dried morels, soaked in 1/2 cup lukewarm water; 2 None carrots, peeled and cut into sticks; 1/4 lb frozen peas; 2-3 tbsp all-purpose flour; 3/4 cup heavy cream; 1 None lemon, zested and juiced

11 ingredients

1 steps

Ingredients

1 tbsp butter
3 1/3 lb rabbit, cleaned and cut into 8 pieces
2 None bay leaves
1 cup white wine
1 2/3 cup beef or chicken stock
1/3 cup dried morels, soaked in 1/2 cup lukewarm water
2 None carrots, peeled and cut into sticks
1/4 lb frozen peas
2-3 tbsp all-purpose flour
3/4 cup heavy cream
1 None lemon, zested and juiced

Directions

1

Heat butter in a saucepan and brown rabbit. Add bay leaves and season. Add wine, stock and mushrooms along with soaking water, cover and simmer for 45 hour. Add carrots and cook for 5 mins then add peas and cook for 10 mins. Remove rabbit, discard bones and chop meats. Return meat to stew. Mix flour and cream until smooth then add to stew. Add lemon juice and season to taste. Serve garnished with lemon zest.