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Rabbit Stew with Mushrooms recipe (Meat)

Yield: 4 servings

1   large parsnip, peeled and chopped into large pieces
1   rabbit
2   heads of garlic
some   olive oil
some   salt and pepper
lb mushrooms
2 tablespoons butter
3   chopped shallots
1 oz dried porcini mushrooms
1 cup white wine
2 cups mushroom soaking water
3 cups chicken stock
2 tablespoons chopped fresh parsley

Posted by Caroline on Mar 1, 2012


Soak the dried porcini mushrooms in 2 cups hot water. Cut the rabbit into serving pieces and salt well.
Preheat the oven to 375°F. Slice the top third off the heads of garlic and drizzle the olive oil over them. Wrap the heads loosely in foil and bake for 45 min. Set aside to cool. Chop off the tough ends of the mushroom stems and either discard or save for stock. Roughly chop the mushrooms and set aside. Dice the porcini. Pour the porcini soaking water though a paper towel into another bowl. Reserve the liquid. Heat a thick-bottomed large pot on high heat for 1 minute. Add the mushrooms and shake the pot. Stirring continuously, dry sauté the mushrooms until they release their water. Turn the heat down to medium-high. Salt the mushrooms lightly. Add the butter to the pot. When the butter melts, turn the heat down to medium. Pat the rabbit pieces dry and place in the pan. Brown the pieces well on all sides. Remove the rabbit pieces from the pot and set aside. Increase the the heat to medium-high and add the shallots to the pot. Sauté until the shallots about 3 minutes. While the shallots are cooking, squeeze the roasted garlic into the mushroom soaking water you have strained, then whisk it together. Add the white wine to the shallots in the pot. Add the mushroom-roasted garlic mixture and the stock and stir to combine. Add all the mushrooms, the rabbit and the parsnips and bring everything to a bare simmer. Simmer gently for 90 minutes. You want the meat to be close to falling off the bone. Stir in the parsley.

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