Classic Rabbit Stew

The home-style flavours of stewed tomatoes, carrots and onions combine beautifully with Ontario rabbit in this simple, rustic dish.

 1 2 1/2 to 3 1/2 lb ((1.25 to 1.75 kg) Ontario rabbit,cut into 8 serving pieces
 1 tsp (5 mL) each, salt and fresh cracked pepper, divided
 2 tbsp (30 mL) extra virgin olive oil
 2 onions, sliced
 2 carrots, peeled and sliced
 1 celery stalk, sliced
 2 cloves garlic, finely chopped
 1 cup (250 mL) dry red wine
 1 28 oz (796 mL) can whole tomatoes
 1 bay leaf
 ½ lb (250 g) dried broad egg noodle
 1 tbsp (15 mL) chopped flat leaf parsley
Steps:
1

Pat rabbit pieces dry and sprinkle with 1/2 tsp (2 mL) of the salt and pepper.

2

In a large skillet, heat oil over medium high heat, brown rabbit in 2 batches, turning over once, about 6 minutes per batch. Transfer, when browned, to a plate. Reduce heat to medium and cook onions, carrots and celery until onions are tender and beginning to brown, about 5 minutes. Add garlic and cook one minute. Add wine, scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Stir in tomatoes, bay leaf, remaining salt and pepper. Nestle rabbit pieces in sauce and bring to a simmer.

3

Cover skillet tightly with lid or heavy-duty foil, then braise in middle of a 350ºF (180ºC) oven for 30 minutes. Turn rabbit over and continue to braise, covered, until rabbit is tender, 25 to 30 minutes more.

4

While rabbit is braising, cook egg noodles in a large pot of salted boiling water until al dente. Drain noodles in a colander and transfer to a large platter. Arrange rabbit over pasta, then spoon sauce over top and sprinkle with parsley.

Cook's Notes:
5

Makes 4 to 6 servings

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Ingredients

 1 2 1/2 to 3 1/2 lb ((1.25 to 1.75 kg) Ontario rabbit,cut into 8 serving pieces
 1 tsp (5 mL) each, salt and fresh cracked pepper, divided
 2 tbsp (30 mL) extra virgin olive oil
 2 onions, sliced
 2 carrots, peeled and sliced
 1 celery stalk, sliced
 2 cloves garlic, finely chopped
 1 cup (250 mL) dry red wine
 1 28 oz (796 mL) can whole tomatoes
 1 bay leaf
 ½ lb (250 g) dried broad egg noodle
 1 tbsp (15 mL) chopped flat leaf parsley

Directions

Steps:
1

Pat rabbit pieces dry and sprinkle with 1/2 tsp (2 mL) of the salt and pepper.

2

In a large skillet, heat oil over medium high heat, brown rabbit in 2 batches, turning over once, about 6 minutes per batch. Transfer, when browned, to a plate. Reduce heat to medium and cook onions, carrots and celery until onions are tender and beginning to brown, about 5 minutes. Add garlic and cook one minute. Add wine, scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Stir in tomatoes, bay leaf, remaining salt and pepper. Nestle rabbit pieces in sauce and bring to a simmer.

3

Cover skillet tightly with lid or heavy-duty foil, then braise in middle of a 350ºF (180ºC) oven for 30 minutes. Turn rabbit over and continue to braise, covered, until rabbit is tender, 25 to 30 minutes more.

4

While rabbit is braising, cook egg noodles in a large pot of salted boiling water until al dente. Drain noodles in a colander and transfer to a large platter. Arrange rabbit over pasta, then spoon sauce over top and sprinkle with parsley.

Cook's Notes:
5

Makes 4 to 6 servings

Classic Rabbit Stew
IngredientsDirections