Rabbit Stew - | WBTV Charlotte

Rabbit Stew

Ye olde Rabbit Stew

2 rabbit legs

1 carrot medium dice

1 onion, medium dice

1 quart chicken stock

5 oz shiitake mushrooms

2 cloves garlic

4 oz White wine

Salt-To Taste

Pre heat oven to 350

Season Legs on both sides

Sear rabbit legs in wide shallow pot until golden on both sides

Remove and set aside, meanwhile add onion and carrot to pot and sautee until browned, adding salt to season

Deglaze with wine and stir to remove fond (bits at bottom of pan)

Add rabbit legs back to pan and pour stock over to cover half way

Achieve simmer and cover

Place in oven set to 350 for 2.5 hours

Remove and adjust sauce as you would like

Powered by Frankly