Rabbit Stew
Rabbit is an excellent low-fat source of protein and rabbit stew is delicious. Rabbit can be substituted for chicken breast in many recipes because its pale-coloured meat looks and tastes quite similar. Nutritionally, it contains twice as much iron as chicken breast.
Ingredients
1-1,5 kg rabbit, cut in portions
45 ml butter OR oil
1 small onion, chopped
10 ml salt
2 ml pepper
3 cloves
15 ml chopped parsley
5 ml thyme
6 small whole onions
6 large black mushrooms, chopped
375 ml light meat stock OR water
30 ml butter
30 ml flour
125 ml cream
50 ml dry sherry
Method
Heat 45 ml butter in a heavy saucepan and brown rabbit meat
Add onion and sauté until transparent
Add salt, pepper, cloves, parsley, thyme, whole onions, mushrooms and stock
Simmer, covered, for 1 to 1½ hours — remove meat from saucepan
Melt 30 ml butter and stir in flour — cook, stirring, for 5 minutes
Add a little stock and stir to blend
Add this sauce to saucepan and boil until thick and creamy
Stir in cream and sherry, then add meat
Heat well and serve immediately with rice.
Category: Entrée
Cuisine: Global
Sub-Category: Game