Hearty Rabbit Stew with Mushrooms
A cozy, protein-rich rabbit and mushroom stew with roasted garlic and shallots, simmered in stock and wine, perfect for weeknight dinners or meal prep.
Equipment
- 1 Heavy-Bottomed Large Pot
- 1 Roasting Pan or Sheet
- 1 Fine-Mesh Sieve
- 1 Wooden spoon
- 1 Chef’s Knife
Ingredients
- 1 oz dried porcini mushrooms
- 2 heads garlic
- 1 tbsp extra virgin olive oil
- 1 1/2 lbs mixed fresh mushrooms
- 4 tbsp unsalted butter
- 1 rabbit cut into pieces
- 3 large shallots chopped
- 1 cup sherry or white wine
- 1 –2 cups mushroom soaking liquid
- 3 cups chicken stock
- 1 tbsp fresh thyme or 2 tsp dried
- 1 large parsnip peeled and chopped
- Salt to taste
- 2 tbsp fresh parsley chopped
Instructions
- Roast Garlic: Preheat your oven to 375°F. Slice off the top third of the garlic heads to expose the cloves, drizzle with olive oil, then wrap loosely in foil. Roast for 45–60 minutes until the cloves are soft, fragrant, and caramelized, releasing a sweet, nutty flavor. Let the garlic cool slightly before handling, as it will be squeezed into the stew later. This step builds a deep, aromatic base that elevates the overall richness of the dish.
- Prepare Mushrooms and Soak Porcini: While the garlic roasts, place the dried porcini mushrooms in a bowl with 2 cups of hot water to rehydrate, allowing them to plump and release earthy flavor. Chop the fresh mushrooms, reserving the tough stems for stock if desired. Dice the rehydrated porcini and strain the soaking liquid through a paper towel to remove grit. Set aside both mushrooms and liquid separately; this preserves their intense umami for later incorporation.
- Brown the Rabbit: Pat rabbit pieces dry and season generously with salt. In a heavy-bottomed pot over medium heat, melt butter, then sear the rabbit in batches until golden brown on all sides. Remove each batch and set aside to prevent overcrowding, which ensures even browning and locks in flavor. This step forms a savory crust that deepens the stew’s taste profile.
- Sauté Shallots and Combine Flavors: In the same pot, add chopped shallots and cook over medium-high heat until tender and translucent, stirring occasionally to avoid burning. Deglaze the pan with sherry or white wine, scraping up browned bits to enhance flavor. Stir in the mushroom-porcini mixture along with the reserved soaking liquid, roasted garlic, and chicken stock, creating a rich, aromatic base for the stew.
- Simmer Stew with Rabbit and Vegetables: Add thyme, parsnips, browned rabbit, and all mushrooms back into the pot. Bring the mixture to a gentle simmer, then reduce heat and cook uncovered for 90 minutes, or until the meat is tender and nearly falling off the bone. Adjust salt to taste and stir in fresh parsley just before serving. Optional: add the liver-crème fraîche mixture at the end for a silky, enriched sauce, taking care not to boil afterward to prevent curdling.
Notes
- Use chicken if rabbit is unavailable; it works equally well in this stew.
- For maximum flavor, combine a mix of fresh mushrooms, like cremini, shiitake, and oyster.
- Soaking dried porcini adds deep, earthy umami; strain soaking water carefully to remove grit.
- Optional liver-crème fraîche step enriches the sauce without adding excessive fat, but skip if preferred.
- Allow the stew to rest 10–15 minutes after cooking for flavors to meld perfectly.
- Adjust salt at the end to taste, as stock and wine may add natural saltiness.
- This stew freezes well; cool completely before storing in airtight containers.