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.
0 Out of 5 from
You can add this Braised Rabbit Stew recipe to your own private DesktopCookbook.