Stewed Rabbit Chinon
A hearty French-inspired rabbit stew infused with red wine, herbs, and tender vegetables, perfect for cozy dinners and special occasions.
Ingredients
- 1 parsley stalk ⓘ
- 1 bay leaf
- 2 sprigs thyme ⓘ
- 1 sprig marjoram ⓘ
- 1 rabbit, disjointed ⓘ
- salt and pepper ⓘ
- all-purpose flour ⓘ
- 1/2 cup bacon drippings ⓘ
- 1 cup red wine ⓘ
- 1 1/2 cups beef broth ⓘ
- 1 large onion, quartered ⓘ
- 3 cloves garlic ⓘ
- 1/4 cup butter ⓘ
- 12 tiny whole onions ⓘ
- 3 tablespoons cornstarch ⓘ
- 2 tablespoons Bovril or Kitchen Bouquet ⓘ
Instructions
- Combine parsley, bay leaf, thyme, and marjoram in a small double cheesecloth and tie secure with a string to make the bouquet garni.
- Set aside for later use.
- Season the rabbit pieces with salt and pepper, then dredge in flour.
- Heat the bacon drippings in a frying pan, then add the rabbit pieces and brown on all sides.
- Remove the rabbit and place in a baking dish.
- Add the wine, beef broth, bouquet garni, quartered onion, and garlic cloves to the baking dish.
- Cover and bake in a preheated 350°F oven for 1 hour and 30 minutes, or until the rabbit is tender.
Tips & Substitutions
For added depth, consider using a mix of fresh and dried herbs if you don't have all the fresh varieties on hand. If rabbit isn't available, chicken or another game meat can be a good substitute. Dredging the meat in flour before browning not only adds flavor but helps thicken the sauce later on. Make sure to brown the rabbit well for a richer flavor.
Serving Suggestions
This stewed rabbit pairs wonderfully with creamy mashed potatoes or crusty bread to soak up the rich sauce. A fresh green salad or steamed vegetables can provide a nice contrast. For a complete meal, consider serving with a side of Betty Gilchrist's Swedish Meatballs, which complement the flavors beautifully.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the rabbit and sauce in a saucepan over low heat until warmed through, adding a splash of beef broth or water to prevent drying out. Alternatively, you can reheat it gently in the oven at 350°F covered with foil.
Nutrition & Diet Analysis (per serving)
Each serving of Stewed Rabbit Chinon contains roughly 1241 calories, with 14g protein, 174g carbohydrates, and 32g fat. It is an excellent source of iron (122% of the Daily Value), vitamin C (122% of the Daily Value), and dietary fiber (59% of the Daily Value). Note that it is relatively high in sodium, at 2052mg per serving (89% of the Daily Value).
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 make this recipe in advance?
Yes, stewed rabbit can be made a day in advance. The flavors will deepen as it sits. Simply cool it completely before refrigerating. When ready to serve, reheat it gently on the stove or in the oven until warmed through.
What can I use instead of red wine?
If you prefer not to use red wine, you can substitute with additional beef broth for a non-alcoholic version. Alternatively, a splash of balsamic vinegar mixed with water can mimic the acidity and depth that red wine adds to the dish.
Is there a suggested side dish for this recipe?
Absolutely! Stewed rabbit goes well with a variety of sides. Creamy polenta or buttery egg noodles are excellent options, while a side of roasted vegetables can add a colorful and nutritious touch to your meal. For a heartier choice, consider serving with Cabbage And Kielbasa Soup.
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).