Rabbit Stew with Spring Onions, Fennel and Carrots
Author: Diana Rodgers
Recipe type: Main
Serves: 4
- 2½lbs rabbit legs (about 5 legs)
- 1 cup coconut flour
- 1 tsp sea salt
- 1 tsp pepper
- 2 TBS coconut oil
- 3 spring onions (or 1 large white onion) finely chopped
- 4 cloves garlic, minced
- 2 large winter storage carrots (about 2 cups), peeled and chopped
- 1 head of celeriac, peeled and diced
- 1 medium-sized head of fennel, diced
- 1 parsnip, peeled and diced
- 2 TBS herbs fines
- 1 quart of homemade broth/stock (I used beef bone broth, but chicken broth would be ok too)
- ⅓ bottle of red wine
- 1 cup frozen baby peas
- On a plate, pour out the coconut flour and mix it with the salt and pepper.
- Heat a dutch oven over medium heat on the stove top.
- Add 1 TBS of the coconut oil.
- Dredge the rabbit legs in the coconut flour mixture on both sides, and working in batches, saute them in the dutch oven until browned on both sides.
- Remove the browned rabbit legs and saute the others until done, adding more coconut oil if needed.
- Pre-heat your oven to 275 degrees F.
- When you have finished browning the rabbit, add 2 TBS of butter or coconut oil to the dutch oven and saute the onion for about five minutes.
- Now add the herbs, garlic, carrot, parsnip, fennel, and celeriac.
- Saute for about ten minutes longer, stirring occasionally.
- Place the rabbit legs back in the pot and cover with the broth and wine.
- Bring the pot to a simmer.
- Place the lid on the pot and remove from stove top.
- Put the whole pot in the oven for 2.5 hours.
- When done, remove from the oven and remove lid.
- Add the peas and serve.
Recipe by Sustainable Dish at https://sustainabledish.com/rabbit-stew-with-spring-onions-fennel-and-carrots/
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