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Braised Rabbit Stew Recipe


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     Braised Rabbit Stew

Category   Entrees - Maindishes
Sub Category   None

6 lbs young rabbit
salt and pepper to taste
20 pearl onions
1/3 cup olive oil
1 small celery root, peeled and minced
8 cloves garlic, crushed
6 medium mushrooms, minced
8 fresh sage leaves, minced
4 tsp tomato paste
4 tsp all purpose flour
2 cups dry white wine
4 cups veal stock
2 large tomatoes, peeled, seeded and chopped
1/4 cup unsalted butter

Preheat oven to 425 F. Cut rabbit into serving-size pieces; season with salt and pepper. In saucepan of salted boiling water, boil onions 10 minutes. Remove onions to bowl of ice water and let cool. Drain, peel and pat dry.
In Dutch oven or saucepan with tight-fitting lid, over medium-high heat, heat oil. Add rabbit and brown pieces on all sides. Stir in onions, carrots, celery root, garlic, mushrooms and sage. Reduce heat to medium and cook vegetables until partially softened, 5 minutes. Remove from heat andh add tomato paste; sprinkle with flour. Mix well.
Cover and leave in oven 10 minutes. Stir in wine and braise in oven 15 minutes. Add stock, cover and braise until rabbit is tender, about 1 hour. Remove rabbit and keep warm.
Bring cooking juices and vegetables to a boil on top of stove and cook until juices are reduced to 2 cups.

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