Discover warmth in a bowl with 'Whiskers & Greens,' a delightful rabbit and spring vegetable stew featuring tender greens, carrots, and a hint of thyme. Perfect for cozy nights!
Whiskers & Greens: A Hearty Rabbit and Spring Vegetable Stew for Cozy Evenings
As the days grow shorter and the air fills with the crisp promise of winter, there’s nothing quite like the warmth of a hearty stew to usher in a cozy evening. This Rabbit and Spring Vegetable Stew, whimsically named "Whiskers & Greens," combines the tender, rich flavors of rabbit with a medley of fresh, vibrant vegetables. It's a dish that celebrates the simple, rustic charm of seasonal cooking, bringing comfort and warmth to your table. Perfect for dinner gatherings or a quiet night at home, this stew will surely become a staple in your fall and winter recipe repertoire.
Ingredients:
- 2 lbs rabbit, cut into pieces
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 leek, whites and light greens only, sliced
- 1 cup fresh or frozen peas
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 4 cups chicken or vegetable broth
- 1 cup white wine
- 2 bay leaves
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon Dijon mustard
- Zest of 1 lemon
- Juice of half a lemon
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Instructions:
Prepare the Rabbit: Season the rabbit pieces generously with salt and freshly ground black pepper.
Brown the Meat: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the rabbit pieces in batches, ensuring not to overcrowd the pot. Brown them on all sides until a golden crust forms, about 5-7 minutes per batch. Remove the rabbit and set aside.
Sauté the Vegetables: In the same pot, add the chopped onion. Sauté for about 3 minutes until it becomes translucent. Add the minced garlic, stirring for an additional minute until fragrant.
Add Aromatics and Vegetables: Stir in the carrots, celery, and leeks. Cook for about 5 minutes until the vegetables begin to soften. Add the green beans, asparagus, and peas, stirring well with the other vegetables.
Deglaze the Pot: Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for about 2 minutes.
Simmer the Stew: Return the browned rabbit to the pot. Add the chicken or vegetable broth, bay leaves, thyme, parsley, Dijon mustard, lemon zest, and lemon juice. Stir everything to combine.
Cook: Bring the stew to a gentle boil. Then, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the rabbit is tender and cooked through.
Thicken the Stew: In a small pan, melt the butter over medium heat. Add the flour, stirring constantly, to make a roux. Cook for about 2 minutes, then gradually add a ladleful of broth from the stew, whisking continuously until smooth. Add this mixture back to the stew, stirring until the stew thickens slightly.
Adjust Seasoning and Serve: Taste the stew, adjusting salt and pepper as needed. Remove the bay leaves and serve the stew hot, garnished with additional fresh parsley if desired.
Conclusion:
There’s a certain magic in a meal prepared with care and the season’s finest produce. "Whiskers & Greens" isn’t just a stew—it’s a culinary embrace, inviting warmth and togetherness. The rabbit becomes beautifully tender, soaking up the flavors of fresh vegetables and aromatic herbs, creating a dish that satisfies both the palate and the soul. Sitting around the table with loved ones, sharing in this wholesome meal, accentuates the simple pleasure of good food and better company. As autumn whispers its goodbye and winter approaches, may this stew become a cherished tradition in your seasonal dining. Enjoy!