Faire's Rabbit Stew

Faire Steak and Seafood's Chef Steve Zanini's take on Rabbit Stew

"Eating rabbit is nice because it's so lean just like chicken. Using duck fat has better health qualities than does chicken fat. Plus the taste duck fat is marvelous!" – Chef Steve Zanini of Faire Steak and Seafood in Raleigh, NC

1
Servings
1000
Calories Per Serving
Deliver Ingredients

Ingredients

  • whole rabbit, cleaned and quartered
  • 10  garlic cloves, sliced
  • garlic cloves chopped
  • shallots diced
  • 2  Tablespoons  dry rosemary
  • salt and pepper, to taste
  • 1  Ounce  shredded carrot
  • tomato peeled, seeded, and chopped
  • 1  Ounce  oyster mushrooms
  • 1  Ounce  cannellini beans, cooked
  • handful spinach leaves
  • 2  Cups  chicken stock
  • Duck or chicken fat
  • 1/2  Ounce  shredded Romano cheese
  • 1/2  onion
  • 1 or 2  stalks of celery and remainder of carrot
  • Olive oil

Directions

Cut the front and rear quarters of the rabbit. Cut the tail bone and right below the neck to get the middle section where the loin is. Take all five pieces, the front legs, rear legs, and the loin section, and sprinkle with salt, pepper, rosemary, and garlic slices. Place on a plate or sheet tray and place another plate or sheet tray on top to press the rabbit and refrigerate overnight.

The next day, take the rabbit scrap and roast in the oven on a sprayed pan for 20 minutes. After the rabbit is roasted, place in a pot and add the celery, remaining carrot, onion, and chicken stock. Bring to a boil, turn down to a simmer, and simmer for an hour. Strain the stock and reserve the liquid.

Take the pressed rabbit and rub the herbs and spices off as much as possible. Sear the pieces of rabbit off in a sauté pan with one to two ounces of olive oil. Once browned on each side place in a casserole dish. Cover the rabbit with the duck or chicken fat and cook in an oven for about two to three hours at 200 degrees. Remove rabbit and cool slightly.

Pick the meat from the skin and bones and reserve the meat.

Start the dish by sautéing the shallots and garlic. Add the remaining ingredients starting with the oyster mushrooms, shredded carrots, tomatoes, cannellini beans, and spinach. If it starts to stick drop a couple of spoonfuls of stock to the mixture. Set aside.

Use a ring mold and put the sautéed mixture into the mold and press down with a spoon. Top with the rabbit. Spoon the stock around the ring and then remove the ring carefully and top with the Romano cheese.

Nutritional Facts

Total Fat
24g
34%
Sugar
27g
30%
Saturated Fat
8g
33%
Cholesterol
41mg
14%
Carbohydrate, by difference
161g
100%
Protein
36g
78%
Vitamin A, RAE
45µg
6%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
36mg
4%
Choline, total
33mg
8%
Fiber, total dietary
11g
44%
Folate, total
64µg
16%
Iron, Fe
9mg
50%
Magnesium, Mg
48mg
15%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
154mg
22%
Selenium, Se
13µg
24%
Sodium, Na
4184mg
100%
Water
259g
10%
Zinc, Zn
1mg
13%

Rabbit Stew Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Rabbit Stew Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.

Rabbit Stew Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.