This rustic rabbit stew is prepared in the style of that famous French classic, coq au vin. The braised vegetables become incredibly rich during the cooking process thanks to the bacon, bacon fat, rabbit juices, and red wine. In an unusual twist, the rabbit meat actually lightens the rich vegetables, rather than the other way around.

Wine Pairings: Aged Alsatian Reisling, Pinot Gris, or Hunter Valley Semillon from Australia

Ingredients: (serves 6)
½ cup carrot, cut into ¼” cubes
1/2 cup celery, cut into ¼” cubes
1 cup onion, cut into ¼” cubes
6 bone-in rabbit legs cut from whole fryer rabbits (How to Fabricate Rabbits.  Use the loins for Treviso, Black Garlic & Rabbit Salad!)
1 ½ cups heirloom potatoes (we recommend purple majesty potatoes, desiree potatoes, or all blue potatoes)
3/4lb thick cut wild boar bacon or kurobuta pork bacon
2 cups white wine (we recommend Alsatian wine, Reisling or Muscat)
3 tbsp chopped Fresh Marjoram off the stem.
Chicken stock as needed (homemade chicken stock would be best)

1. Preheat your oven to 350 degrees.

2. Remove any visible silver skin or excess fat from the surface of the rabbit legs.

3. Slice the bacon into ½” slices and add to a dry skillet.

4. Cook the bacon over medium-low heat to render its fat out.

5. Once the bacon is crispy, but not crunchy, remove it from the pan and reserve, leaving the fat in the pan.  Turn the heat up to medium and add the rabbit legs.

6. Brown (sear) the rabbit legs on each side.

7. Remove the rabbit.  Add the carrot, onion, and celery to the skillet.  Brown the vegetables, stirring occasionally.

8. Cut the potatoes into ½” cubes.

9. Deglaze the pan with the white wine and add the marjoram and potatoes.

10. Bring the stew base to a simmer and carefully nestle the rabbit legs in so they are partially covered by the liquid. Add any juices that have gathered on the resting plate and the reserved bacon.

11. Put the lid on the skillet and transfer it to the oven for 45 minutes to an hour (until the rabbit is cooked through).

12. Remove the skillet from the stove, and check the stew for consistency.  If it looks a little dry, you can add chicken stock and simmer it briefly on the stove.

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Rabbit Recipes
Potato Recipes
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