Spring Rabbit Guinness Stew

Spring Rabbit Guinness Stew

This Spring Rabbit Guinness Stew is a great, comforting meal to enjoy on a cool spring evening.

This recipe is provided by Steve Lindner of ZoneManhattan.com.

4
Servings
893
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Cup Fava beans (blanched and peeled)
  • 1/2 Pound Fiddlehead ferns (clean and sear at high heat)
  • 1/2 Pound Ramps (clean, split bulb, and sear at high heat)
  • 1/2 Pound Baby carrots (blanched and peeled)
  • 1/2 Pound Pattypan squash (quartered and blanched)
  • 1/2 Pound Baby zucchini (sliced on bias and blanched)
  • 3 Salisfy roots (with a peeler, thinly shave root and blanch)
  • 1/2 bundle spring thyme
  • 1 bundle parsley
  • 5 cloves of garlic thinly sliced
  • Caramelized parsley
  • Zest of one lemon
  • 6 Minced shallots
  • 4 Minced cloves of garlic
  • 1 Pinch of Caraway seeds
  • 1/4 Cup Raisins
  • 1 Pint of Guinness
  • 1 Tablespoon Malt vinegar
  • 3 Pounds Rabbit
  • 1 Tablespoon Butter

Directions

Preheat oven to 350 degrees.

Butcher rabbit. French chops, clean loin, and segment front and back legs.

In an oven-safe saucepan stew legs in butter. Season legs with salt and pepper. Sear thoroughly in saucepan on all sides then remove.

Add the following ingredients to the pan and sauté for two minutes:
- 6 minced shallots
- 4 minced cloves of garlic
- A pinch of caraway seed
- 1/4 cup Raisins

Deglaze pan with Guinness and one tablespoon of malt vinegar

Add Legs back to pan and place pan in over for 45 to 60 minutes until tender.

Repeat sear and season process with chops and loins and add to pan.

Remove legs and add chops, loins, and vegetables to pan.

Bring pack to a simmer on the stove top, covered, until meat is cooked through and serve.

Nutritional Facts

Total Fat
31g
44%
Sugar
9g
10%
Saturated Fat
10g
42%
Cholesterol
280mg
93%
Carbohydrate, by difference
49g
38%
Protein
102g
100%
Vitamin A, RAE
67µg
10%
Vitamin B-12
28µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
97mg
10%
Choline, total
6mg
1%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Folate, total
58µg
15%
Iron, Fe
9mg
50%
Magnesium, Mg
104mg
33%
Manganese, Mn
1mg
56%
Niacin
30mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
964mg
100%
Riboflavin
1mg
91%
Selenium, Se
133µg
100%
Sodium, Na
220mg
15%
Water
503g
19%
Zinc, Zn
8mg
100%

Rabbit Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

Rabbit Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!