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Rabbit Stewed in Wine With Winter Root Vegetables and Fresh Herbs

Rabbit Stewed in Wine With Winter Root Vegetables and Fresh Herbs

By
WebMD Recipe from Foodily.com

A mild dish, gently flavored with fresh mixed herbs, rabbit in Riesling is simple, deeply nourishing, and light. Don’t have rabbit? Substitute chicken in this dish for an equally good, if less distinctive alternative.

Ingredients
  • 1/4 cup
    butter, preferably from grass-fed cows
  • shallots, peeled and finely minced
  • whole rabbit, skinned, cleaned, and cut up (2-3 pounds)
  • 1/2 pound
    small young carrots, scraped and trimmed of greens
  • 1/2 pound
    turnips, peeled and cut into matchsticks
  • 3/4 pound
    celeriac, peeled and cut into matchsticks
  • 2 cups
    white wine, preferably Riesling
  • 1 cup
    fresh or frozen shelled English peas
  • 1 cup
    chopped fresh herbs, parsley, chives, thyme, chervil, mint etc.
  • 1/4 cup
    cream or crème fraiche
Instructions
  1. Preheat the oven to 350°F.
  2. Melt the butter in a skillet over a moderate flame until it foams. Toss in the shallots, frying until they release their perfume and turn translucent. Brown the rabbit pieces in the butter and shallots, about two minutes on each side.
  3. Transfer the rabbit to a clay baker or Dutch oven, then toss carrots, turnips, and celeriac into the skillet, frying until fragrant, about five or six minutes.  Transfer vegetables to the clay baker or Dutch oven with browned rabbit pieces.
  4. Pour wine into the clay baker or Dutch oven, then cover and bake at 350°F for two and a half hours.
  5. Remove the lid, stir in the peas. Replace the lid and continue cooking for an additional thirty minutes.
  6. After the rabbit is cooked through, remove it from the oven and stir in chopped herbs and fresh cream. Serve.
Nutritional Information

Makes: 6 servings
  • Calories519
  • Carbohydrates19.8 g
    • Dietary fiber5.3 g
  • Cholesterol146 mg
  • Fat21.0 g
    • Saturated fat9.0 g
  • Sodium247 mg
  • Protein47.6 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
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