- Medium pan
- Slow cooker or large pot/dutch oven
- 1 whole rabbit cut into 6 equal pieces
- 1/2 cup flour seasoned with salt and pepper
- 1 medium yellow onion sliced into thick strips
- 1/2 – 1 lb of baby portobello mushrooms (aka crimini mushrooms), washed
- 1 whole bulb of garlic
- Some olive oil
- Some white wine
- 2 medium sized turnips peeled and cut into ~2 cm (3/4 inch) pieces
- 8 small red potatoes, rinsed, with skin
- Salt and pepper
- 4 cups flavored stock (I didn’t have enough chicken bouillon to make 4 cups, so I supplemented it with vegetable)
- 2-3 sprigs of fresh thyme
- 3 Tablespoons of cornstarch slurried in 1/8 cup of water (for thickening, leave out if you like your stews thin)
- Liver from the rabbit
Instructions:There is always a lot of room for experimentation in cooking, and the potential for utilizing leftover ingredients in the fridge, so please do everything according to your tastes. For example, if you like celery and carrots in your stew, throw them in! Like things spicy? Throw in some red pepper flakes! With that said, here’s what I did:
- Preheat the oven to 375°F
- Cut the top third off of the garlic bulb, drizzle it with olive oil, then loosely wrap in aluminum and bake for 45 min
- Heat a pan to medium/medium-low heat (this part depends on your burners, you want it hot enough to lightly sauté your onions, no burning or charring)
- Season rabbit pieces with salt and pepper while pan is heating
- Pour enough olive oil to lightly cover the bottom of the pan and sauté onions and the few bits of garlic that were in the top third of the garlic bulb you just cut (waste not; want not right?)
- While the onions and garlic are sautéing, dredge the rabbit pieces in your seasoned flour (shaking off excess flour)
- When the onions and garlic pieces are soft, turn up the heat to medium and brown the rabbit pieces on both sides
- When you have time during the browning process, peel and cut the turnips and put them at the bottom of your slow cooker/stew pot and then throw in the rinsed potatoes
- DON’T FORGET ABOUT YOUR ROASTING GARLIC IN THE OVEN! Take it out when it is done and allow to cool
- If your pan is not large enough to hold all the rabbit pieces and onion/garlic mix, rotate the mix and browned rabbit pieces into the pot as well
- Once there is space in the pan, add a little more oil to the pan and briefly sauté the mushrooms
- Remove any remaining rabbit from the pan (leave the mushrooms), and deglaze the pan with some of that white wine and allow to cook down to about half the volume of the liquid.
- Extract half of your roasted garlic cloves from their skin and throw them in the pot (save the other half to spread over bread with a soft ripened cheese).
- Throw the mushrooms and remaining liquid into the pot along with the thyme
- Add enough stock to fill the pot
- Fire up the slow cooker to high for 30 min to 1 hour, then turn down to low and it go for ~6 hours. If you’re using a pot, bring the liquid to a boil and then lower the heat to medium and cook for another hour or so until the rabbit meat is falling off the bone (but still maintains structural integrity).
- When nearly ready to serve, pour in cornstarch slurry, mix well, and heat until liquid thickens.
- When done, turn off the heat stir in the chopped up liver and (the liver will cook with the heat of the stew).