For today I have an interesting recipe idea. Looking for a change in our meals I discovered that rabbit is a great healthy option. It is very tasty and this Rabbit and Mushroom Stew is a classic dish, so easy to prepare. You can substitute rabbit meat with chicken or even venison or veal like in this Stew recipe. Mushrooms come into their own in fall, and I recommend you use as many varieties of fresh mushrooms as you can get your hands on. Most stores will have at least a couple kinds, and the more varieties the better. I have for this recipe Cremini mushrooms.
So, let’s see why we should eat more rabbit meat:
Rabbit meat is becoming increasingly popular because it is a delicacy which contains no cholesterol, no fat and has extra benefits from its curative properties for cancer patients. Rabbit meat has a high degree of digestibility, it is rich in essential amino acids.
Rabbit meat has a lower percentage of fat and cholesterol level is much lower than in chicken, turkey, beef, pork;
Unsaturated fatty acids represent 63% of total fatty acids and is rich in protein. It is ideal for special diets for heart disease, specific diets for seniors, less sodium diet, diet for weight loss.
Rabbit meat is safe at this time of diseases affecting other animals whose meat is consumed routinely (cow, pig). In addition, rabbit meat is mild, nonfat, white, healthy, cholesterol-free, tasty and different from all the meats that we consume routinely.
So that being said, let’s get to work. For our Rabbit and Mushroom Stew we need the following ingredients for 6 serves:
- Prep Time : 30 minutes
- Cook Time : 60 minutes
- 1 Rabbit - about 2 1/2 lb. (1.25 kg)
- Butter - 4 tablespoons
- Olive oil - 4 tablespoons
- Large onions chopped - 2
- Medium garlic cloves diced - 6
- Dry thyme - 1 teaspoon
- Salt - 1 1/2 teaspoon
- Black pepper ground - 1/2 teaspoon
- Sweet paprika - 1/2 teaspoon
- White wine - 1/2 cup
- Fresh Cremini mushroom - 10.5 oz (300 g)
- Carrots sliced - 2
- Parsnip sliced - 1
- Chopped fresh parsley - 2 tablespoons
- Water or chicken stock - 3-4 cups
Clean, wash and dry the rabbit. Cut into 6 pieces using scissors.
Season with salt pepper and sweet paprika on all sides.
Melt the butter in a large iron cast pot and add the olive oil. Add the rabbit pieces and brown over medium heat.
When is brown remove from pot and set aside. In the same pot add the chopped onions, garlic thyme carrots and parsnip and sauté for about 3 minutes.
Add again the rabbit meat, mushrooms and add the white wine. Cook for about 10 minutes and after, add the water or chicken stock.
Cover with a lid and cook for about 40 minutes over medium heat until the meat is tender and easy to discard from bones. Add the fresh parsley and serve hot with homemade bread or mashed potatoes. Enjoy, Rabbit And Mushroom Stew!