Estimated reading time: 3 minutes
Every family has its own traditions and customs. At our house Christmas was often celebrated with a piece of game. A pheasant's leg, or my father's favorite, a hare or rabbit. This year I decided to make a stew with rabbit for Christmas. This piece of meat is available at your butcher and is ideal for a rabbit stew recipe. The ingredients list seems to be quite long. But I suspect you already have a lot at home. My spice drawer is overflowing anyway, and my kitchen window always has jars of fresh thyme and other herbs. stewed rabbit
The choice of Madeira wine was actually a whim when I checked the drinks cabinet and discovered that I was out of cognac. I originally wanted to use cognac for this delicious braised rabbit with Madeira sauce, but to my delight I had Madeira on hand, and it turned out to be a great choice! It added a unique depth and richness to the dish, making it even more delicious.
Braised rabbit with Madeira sauce
So we extinguish this rabbit stew recipe with Madeira. What is that anyway? It is a fortified, very long-life wine from the island of Madeira. It is somewhat like Port and has a higher alcohol percentage than regular wine. It is around 16 to 18%. Also delicious with a cheese board, for example. This rabbit stew has acquired a deep flavor through the use of this wine and the sauce is super smooth. If you are not a fan of rabbit, you could also make this stewed rabbit with Madeira sauce with beef stew.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Braised rabbit with Madeira sauce
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Ingredients:
- 2 rabbit legs
- 150 gram smoked bacon cubes
- 200 ml Madeira medium dry
- 1 fennel - in strips
- 1 carrot - in slices
- 3 celery sticks - in slices
- 2 shallots - XNUMX onion - shredded
- 2 cloves of garlic - XNUMX onion - shredded
- 100 gram champignons - small
- 500 ml game stock
- 6 twigs fresh thyme
- 50 ml olive oil
Spices:
- 6 Juniper berries
- 6 cloves
- 1 tl mace - grinded
- peper
To bind the sauce:
- 50 gr boter
- 50 gr flower
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Make sure your rabbit legs are at room temperature. Pat them dry and sprinkle with salt and pepper. Heat your skillet and add the olive oil. Fry the legs on both sides until they are a nice golden brown. Remove them from the pan and set them aside on a plate.
- Sprinkle the smoked bacon with the chopped garlic and shallot in the pan and add the thyme sprigs and spices. Bake this for a few minutes. Add the carrot, fennel, celery, and mushrooms and cook for a few minutes. Then extinguish with the Madeira.
- Place the legs back in the pan on top of the vegetables and pour in the stock. (possibly some extra water so that they are submerged).
- Let the legs simmer on low heat for an hour or two until the meat (almost) falls off the bone.
- Remove the legs from the pan with a slotted spoon and place them on a plate. Also put the vegetables in a dish or bowl, so you can easily fish the twigs and spices from the vegetables.
- Return the vegetables to the pan, remove the meat from the bones and add this again. The sauce is still very "watery". We're going to tie it.
- Form a ball of 50 grams of butter and 50 grams of flour and add a little bit at a time to the sauce and stir until the sauce has the desired thickness.
- Serve with a nice mashed potato or potatoes.
- Delicious bites!
Fan of these kinds of recipes? Check out the dishes below, they are also very tasty!
This beer stewed leg of hare with chestnut mushrooms.
Or these stewed meatballs in tomato sauce.
And otherwise chicken thigh stewed in Italian herbs.
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
This looks really delicious
Looks delicious!