Rabbit Stew with Red Wine (Civet de Lapin)
Yield: serves 6.
Ingredients
| 4 tbsp | 60 ml | butter |
| 3 tbsp | 45 ml | extra-virgin olive oil |
| 2 pcs | rabbits (2 1/2 lb. each), each cut into 6 pieces; hearts, kidneys and livers reserved | |
| на око | salt and freshly ground black pepper | |
| 1 pc | medium yellow onion, peeled and finely chopped | |
| 4 cloves | garlic, peeled and minced | |
| 1 pc | leek (white part only), washed and trimmed | |
| 2 pcs | carrots, peeled | |
| 1 pc | turnip, peeled | |
| 2 pcs | celery stalks | |
| 3 sprigs | fresh rosemary | |
| 6 sprigs | fresh thyme | |
| 1 pc | bay leaf | |
| 3.33 cups | 800 ml | dry red wine, such as cahors |
| 4 cups | 960 ml | chicken stock |
| 1 lb | 455 g | pearl onions, peeled |
| 1 tbsp | 15 ml | sugar |
| 0.25 lb | 115 g | pancetta, julienned |
| 1 lb | 455 g | small white mushrooms |
Instructions
- Melt 2 tbsp. butter and 2 tbsp. oil in a large, deep skillet over medium-high heat. Season the rabbit with salt and pepper, then brown in batches, turning once, about 3 minutes per side. Remove the rabbit with a slotted spoon and set aside. Reduce the heat to medium, add the onions and garlic, and cook until slightly softened, about 5 minutes.
- Chop the leek, carrots, turnip and celery, and add to the pan. Add the rosemary, thyme and bay leaf, and cook, stirring occasionally, until the vegetables begin to brown, 7–10 minutes. Add the wine and cook until reduced by two-thirds, about 15 minutes. Add the stock and rabbit, cover, and cook for 25 minutes.
- Remove the rabbit with a slotted spoon and set aside. Increase the heat to medium-high and simmer, skimming occasionally, until the liquid is reduced by half, about 15 minutes. Add the hearts, kidneys and livers. Simmer until firm to the touch, about 5 minutes, then, using a slotted spoon, transfer to a food processor. Strain the cooking liquid into the food processor (discarding the vegetables and herbs) and purée until smooth. Season the sauce with salt and pepper and set aside.
- Wipe out the skillet, then add the pearl onions, sugar, remaining butter, and 2 cups water. Bring to a boil over high heat, reduce the heat to medium, and simmer until most of the water evaporates, about 15 minutes. Stir to coat the onions in syrup, and cook, stirring, until the onions begin to caramelize, 2–5 minutes. Heat the remaining oil in a skillet over medium heat, add the pancetta, and cook until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels. Increase the heat to medium-high, add the mushrooms, and sauté until golden, about 5 minutes.
- To assemble, strain the sauce through a fine sieve into a large skillet. Add the rabbit and warm over medium heat. Add the pearl onions, pancetta and mushrooms and heat through. Serve warm.