Recipe courtesy of Robert Irvine
Total:
2 hr 40 min
Active:
20 min
Yield:
6 servings
Level:
Intermediate

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

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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