Rabbit Stew

Name: Rabbit Stew
Ingredients: 1 rabbit , about 3 pounds, cut up; ½ cup all purpose flour; 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 4 tablespoons unsalted butter; 2 medium onions , sliced; 2 cups chopped waxy potatoes; 2 cups chicken broth; 1 cup white wine; 2 tablespoons chopped fresh herbs, such as thyme, oregano, or parsley, divided

Chef

Alton Brown

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Cookbook

Feasting on Asphalt: The River Run

Published by Stewart, Tabori and Chang

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This image courtesy of Joseph DeLeo

4 to 6 servings

Cooking Methodbraising, sauteeing

CostModerate

Total Timeunder 1 hour

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, peanut free, soy free, tree nut free

Mealdinner

Moodadventurous

Taste and Textureherby, meaty, savory

Ingredients

1 rabbit, about 3 pounds, cut up
½ cup all purpose flour
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
2 medium onions, sliced
2 cups chopped waxy potatoes
2 cups chicken broth
1 cup white wine
2 tablespoons chopped fresh herbs, such as thyme, oregano, or parsley, divided

Instructions

Toss the rabbit pieces in the flour and salt and pepper.
Place a 12-inch cast-iron skillet over medium heat, add the butter, and melt. Once the butter has melted, add the rabbit and brown on all sides, about 15 minutes. Add the onions, potatoes, broth, wine, and half of the herbs. Cover and bring to a simmer. Cook the rabbit for 25 minutes, then uncover and cook for another 10 minutes. Remove from the heat, sprinkle on the remaining herbs, and serve immediately.