This rabbit stew is a hearty and flavorful dish, slow-cooked with an aromatic blend of spices that complement the tender rabbit meat. The stew is perfect for a comforting meal, featuring a delicate balance of warmth and spice.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 1.5 to 2 hours
- Total Time: 2 hours 20 minutes
Ingredients (For Four People)
- 1 whole rabbit (cut into pieces)
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ½ teaspoon ground allspice
- 1 cup dry white wine (or chicken broth)
- 2 cups chicken broth (or more if needed)
- Salt and pepper, to taste
- Fresh parsley for garnish
Note: 1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Season the rabbit
Season the rabbit pieces with salt and pepper. Let them rest for about 10 minutes while preparing the other ingredients.
Step 2: Brown the rabbit
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the rabbit pieces on all sides until golden brown, about 6-8 minutes. Remove the rabbit from the pot and set it aside.
Step 3: Sauté the vegetables
In the same pot, add the diced onion and carrots. Sauté for about 5-7 minutes until they start to soften. Add the minced garlic and cook for another minute until fragrant.
Step 4: Add the spices
Stir in the cumin, coriander, smoked paprika, cinnamon, and allspice. Cook for 1-2 minutes to toast the spices and bring out their aroma.
Step 5: Deglaze with wine
Pour in the white wine (or chicken broth if preferred), scraping up any browned bits from the bottom of the pot. Let the liquid reduce by half, about 5 minutes.
Step 6: Add the broth and bay leaves
Return the rabbit to the pot, then pour in the chicken broth to just cover the rabbit pieces. Add the bay leaves. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook gently for 1.5 to 2 hours until the rabbit is tender and quickly pulls apart with a fork.
Step 7: Adjust seasoning and serve
Taste the stew and adjust the seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley before serving.
Tips and Tricks
- For a thicker stew, you can remove the lid during the last 20 minutes of cooking to allow the sauce to reduce.
- If you like a spicier dish, add a pinch of cayenne pepper or red pepper flakes and other spices.
- Serve the stew with crusty bread, mashed potatoes, or over rice to soak up the rich sauce.
Serving Suggestions
This rabbit stew pairs wonderfully with roasted vegetables, mashed potatoes, or buttered noodles. The stew’s rich sauce is perfect for sopping up with fresh bread.
Wine Pairing
- Typical Wine: Pair with a medium-bodied red wine like Pinot Noir or a dry white wine like Chardonnay.
- Bulgarian Wine: A bottle of Mavrud or Rubin wine will bring out the savory notes of the stew.
Nutritional Information (Per Serving)
- Calories: 400
- Protein: 42g
- Fat: 18g
- Carbohydrates: 12g
Dietary Modifications
- Gluten-Free: This dish is naturally gluten-free when using a gluten-free broth.
- Dairy-Free: No dairy is used in this recipe, making it perfect for those with dairy sensitivities.
About the Rabit Stew With Spice
Rabbit is a lean and flavorful meat widely enjoyed in European and Mediterranean cuisines. Its tender texture and mild flavor make it the perfect canvas for absorbing this stew’s bold, warming spices. Slow-cooking the rabbit in broth ensures the meat stays moist and flavorful while allowing the spices to meld into a rich, aromatic sauce.
Cultural Context
Rabbit stew is a traditional dish in many parts of Europe, especially in rural areas where wild game is more commonly enjoyed. The combination of spices in this recipe gives the dish a distinctive flavor profile, reflecting the influence of Mediterranean and Middle Eastern cuisines, where spices like cumin, coriander, and cinnamon are frequently used to enhance stews and braised meats.
