Classic Rabbit Stew
The home-style flavours of stewed tomatoes, carrots, and onions combine beautifully with Ontario rabbit in this simple, rustic dish.
Ingredients
- 1 whole rabbit cut into 8 serving pieces
- 1 tsp salt divided
- 1 tsp fresh cracked pepper divided
- 2 tbsp extra-virgin olive oil
- 2 whole onions sliced
- 2 whole carrots peeled and sliced
- 1 whole celery stalk sliced
- 2 whole cloves of garlic finely chopped
- 1 cup dry red wine
- 1 can whole tomatoes 28 oz or 796 mL can
- 1 whole bay leaf
- ½ lb dried broad egg noodles
- 1 tbsp flat leaf parsley chopped
Instructions
- Pat rabbit pieces dry and sprinkle with 1/2 tsp (2 mL) of the salt and pepper. In a large skillet, heat oil over medium high heat, brown rabbit in 2 batches, turning over once, about 6 minutes per batch. Transfer to plate when browned.
- Reduce heat to medium and cook onions, carrots, and celery until onions are tender and beginning to brown (about 5 minutes). Add garlic and cook one minute. Add wine, scraping up any brown bits, until wine is reduced by about half (about 2 minutes). Stir in tomatoes, bay leaf, remaining salt and pepper. Nestle rabbit pieces in sauce and bring to a simmer.
- Cover skillet tightly with lid or heavy-duty foil, the braise in middle of a 350° F (180° C) oven for 30 minutes. Turn rabbit over and continue to braise, covered, until rabbit is tender, 25 to 30 minutes more.
- While rabbit is braising, cook egg noodles in a large pot of salted boiling water until al dente. Drain noodles in a colander and transfer to a large platter. Arrange rabbit over pasta, then spoon sauce over top and sprinkle with parsley.