In the heart of Auvergne, savor the rich flavors of Rabbit Stewed in Wine, a traditional and hearty dish that showcases the rustic charm of French cuisine. This recipe brings together tender rabbit meat, smoky bacon, aromatic vegetables, and a generous pour of red wine to create a stew that is both comforting and delicious. Whether enjoyed on a chilly evening or as a centerpiece for a special gathering, Rabbit Stewed in Wine will transport you to the heart of Auvergne with its rich and satisfying taste.
Serves 6
INGREDIENTS:
- 1–2 rabbits, about 4–5 pounds each
- 3 tablespoons flour
- 1/2 pound thick bacon, cut up in lardons
- 1 tablespoon olive oil
- 4 shallots, finely chopped
- 4 carrots, peeled and diced
- 1 bottle red wine, preferably from Auvergne
- 1 bouquet garni
- Pepper and salt
- 1/4 teaspoon grated nutmeg
- 20 pearl onions
INSTRUCTIONS:
- Cut up the rabbit in serving pieces—or have the butcher do it—making sure there are no small shards of bone. Coat rabbit pieces in flour.
- In a heavy casserole, over moderate heat, sauté lardons until translucent. Reserve. Add oil to fat from lardons and brown rabbit on all sides. Stir in shallots and carrots. Let them brown a few minutes as well.
- Pour in wine, adding a little water if need be to cover meat. Add lardons, bouquet garni, pepper, salt, and nutmeg. Cover and simmer 1 hour. Taste and adjust seasoning. Add pearl onions. Continue simmering.
- Recommendation: At serving time, we, in Auvergne, dilute one cup pork blood with a few spoonfuls of sauce. Off heat, stir blood into the pot. Do not allow to boil.
- (In the absence of blood, use 2 squares of unsweetened dark chocolate to give the sauce its substance and dark color.)
- Serve with boiled potatoes.
Serve this hearty and flavorful Rabbit Stewed in Wine alongside some boiled potatoes for a satisfying and comforting meal. The tender rabbit meat, combined with the rich wine sauce, bacon, and aromatic vegetables, creates a dish that is sure to impress your guests. The addition of pearl onions adds a touch of sweetness, while the bouquet garni and nutmeg infuse the stew with wonderful aromas.
For an authentic Auvergne touch, you can follow the recommendation of diluting pork blood with sauce, or use unsweetened dark chocolate to add depth and color to the sauce if you prefer. Whichever variation you choose, this stew will be a highlight of your dining experience.
Gather your loved ones around the table and savor the delicious flavors of this Rabbit Stewed in Wine, a classic dish that showcases the rustic and comforting cuisine of the Auvergne region. Enjoy!
