"Eatin With Lia"
A hearty rabbit stew infused with garlic, basil, and thyme, cooked in a rich mushroom gravy. Perfect for comforting family dinners or special gatherings.
Ingredients
Instructions
- In a saucepan, bring red cooking wine, sweet basil, thyme, and chopped garlic to a boil.
- Add cream of mushroom soup to a baking dish and stir well.
- Add the rabbits to the dish.
- Bake for 2.5 hours at 325°F, basting every 20 minutes.
- Remove from oven when meat is tender and falling apart.
- Pour gravy over mashed potatoes and serve.
- Side dish is corn-on-the-cob.
Tips & Substitutions
For a more robust flavor, marinate the rabbits in the red cooking wine, garlic, and herbs overnight. If you can't find red cooking wine, a dry red wine can work as a substitute, just adjust the salt. Consider adding mushrooms or onions to the cream of mushroom soup for extra depth. Baste the rabbits frequently to keep them moist and flavorful throughout the baking process.
Serving Suggestions
Serve the rabbit over a bed of creamy mashed potatoes to soak up the delicious gravy. A side of corn-on-the-cob adds a sweet crunch, making it a delightful meal. This dish pairs beautifully with Sherbet Dessert for a refreshing finish. For a heartier option, consider serving with a side of garlic bread or a fresh garden salad.
Storage & Reheating
Leftover rabbit can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven at 325°F until heated through, or in a skillet over low heat. If the meat seems dry, splash a little additional wine or broth to keep it moist. Avoid microwaving as it can make the meat tough.
Nutrition & Diet Analysis (per serving)
Each serving of "Eatin With Lia" contains roughly 841 calories, with 28g protein, 191g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (357% of the Daily Value), iron (222% of the Daily Value), and vitamin C (169% of the Daily Value). It also contributes 100g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless rabbit meat for this recipe?
Yes, you can use boneless rabbit meat, but be aware that the cooking time may be reduced. Adjust the baking time accordingly and ensure the internal temperature reaches a safe level. Boneless cuts can be more tender but might dry out faster, so keep an eye on them.
What can I substitute for cream of mushroom soup?
If you prefer a healthier or homemade alternative, you can make a simple mushroom sauce using sautéed mushrooms, cream, and a bit of broth. Another option is to use any other cream soup, like cream of chicken or celery, though it will change the flavor profile slightly.
Is this recipe suitable for freezing?
Yes, the baked rabbit can be frozen for up to 3 months. Ensure it is completely cooled before transferring to a freezer-safe container. To reheat, thaw in the refrigerator overnight and reheat gently in the oven or on the stovetop, adding a bit of liquid to maintain moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).