Want a delicious traditional grandma's recipe?
A good comforting and economical family meal?
Have you thought about making a rabbit stew ?
With mustard, prunes or terrine, the tender and delicate meat of the rabbit is a pure delight for fine gourmets.
In stew, simmered with bacon bits and mushrooms, it is unanimous with my guests.
I don't always think about it, and yet, rabbit is a refined meat that I can use in a multitude of recipes.
I particularly appreciate it in stew where, bound with red wine, it simmers over low heat and reveals all the power of its aroma.
- 1 cut rabbit of about 1.3 kg
- 200 g of bacon
- 500 g of mushrooms
- ½ bottle of red wine
- 2 tablespoons of flour
- 120 g of butter
- 1 onion
- 4 bay leaves
- Salt and pepper
1. Fry the Rabbit Pieces in a casserole dish with butter and onion.
2. Season with salt and pepper.
3. Brown the pieces over medium heat until they brown.
4. Then sprinkle with flour and wet with a glass of red wine.
5. Gradually pour in the rest of the wine while stirring to combine the sauce.
6. Add the bacon bits, sliced mushrooms and bay leaves.
7. Let everything simmer over low heat for 1h30.
There you go, your rabbit stew with bacon bits and mushrooms is now ready :-)
Easy to make and delicious!
All that remains is to serve it with fried potatoes.
For a sauce a little less strong , I add a glass of water to my preparation to reduce it.
This helps to tone down strong flavors, as the taste of the wine will be quite strong.
