1/1 Photo of Marinated and Stewed Rabbit
2 hrs 30 mins
1 hr 30 mins
How to Cook Everything; Mark Bittman. Posted per request. This recipe is intended for wild rabbit, not domesticated.
My Private Note
Units: US | Metric
- 2 cups red wine
- 1/2 cup red wine vinegar
- 1 carrot, roughly chopped
- 1 onion, roughly chopped plus
- 2 cups minced onions
- 1 (3 lb) rabbit, cut into 8 serving pieces (as you would chicken)
- fresh parsley sprig (several, or may use thyme)
- fresh ground black pepper
- 4 slices bacon
- 1 cup diced carrot
- 1 cup diced celery
- 1/2 lb wild mushroom (see note)
- flour, for dredging
- 1 ounce unsweetened chocolate, chopped
- 1*Note: for mushrooms, may use 1 ounce dried porcini, soaked in water to soften, drained (reserve soaking liquid) and mixed with ½ lb button mushrooms.
- 2Mix the wine, vinegar, and chopped carrot and chopped onion in a bowl large enough to hold the rabbit.
- 3Tie together the parsley or thyme, or put in a cheesecloth sack or tea ball; add the herb to the marinade with the rabbit; add some salt and pepper.
- 4Marinate in the refrigerator, turning the rabbit pieces occasionally, for 12-24 hours.
- 5Strain the marinade, reserving it, and dry the rabbit pieces.
- 6Cut the bacon into bits and render it over med-low heat in a Dutch oven or large deep skillet.
- 7When it has given up much of its fat and is becoming nice and crisp, remove it with a slotted spoon and set aside.
- 8Add in 2 cups minced onion, diced carrot, and diced celery; cook/stir over med-low heat; chop the mushrooms and add them too.
- 9When the vegetables are soft, about 10 minutes later, remove them with a slotted spoon and set aside with the bacon.
- 10Turn the heat to med-high; dredge the rabbit pieces in flour, and brown them in the fat that remains in the pan.
- 11Season them with salt and pepper as they brown.
- 12When they are browned, decrease the heat and return the vegetables and bacon to the pan; stir, then add the chocolate, some salt, and plenty of pepper.
- 13Decrease the heat even further, cover, and cook until the rabbit is tender and the sauce is thick, about 1 hour.
- 14If the sauce is too thin, remove the meat to a warm oven and reduce the sauce over high heat, stirring near constantly, until it is a pleasant thickness.
- 15Remove the herbs; check and correct seasoning; serve immediately with buttered noodles, rice, or crusty bread.
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Nutritional Facts for Marinated and Stewed Rabbit
Serving Size: 1 (742 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 1040.8
- Calories from Fat 398
- Total Fat 44.3 g
- Saturated Fat 15.2 g
- Cholesterol 279.1 mg
- Sodium 520.6 mg
- Total Carbohydrate 30.5 g
- Dietary Fiber 6.4 g
- Sugars 11.6 g
- Protein 100.2 g