Rabbit Stew (Québec Ragoût au Lapin)

Tender rabbit, vegetables and a rich broth make for a delicious slow-cooked comforting stew.

1 Tbsp. extra-virgin olive oil
1 (3 lb) whole rabbit, chop into 12 pieces, discard the head and feet
2 Tbsp. butter
1 medium yellow onion, chopped
1 carrot, peeled, chopped
1 stalk celery, chopped
2 large cloves garlic, minced
2 Tbsp. all-purpose flour, unbleached
1 sprig fresh thyme
1 cup red wine
4 cups rabbit or chicken stock
2 bay leaves
sea salt
black pepper, freshly ground

Heat the olive oil in a Dutch oven over medium-high heat. When the oil is hot, brown the rabbit pieces in batches until golden brown, set aside.

Add the butter to the pan, when the butter is melted add the onion, carrot and celery. Sauté for 10 minutes, or until carrots are tender and the onions are translucent. Add the garlic and sauté for 1 minute more.

Sprinkle the flour over the onion mixture, stir well and cook for 1 minute more. While stirring, pour in the red wine and chicken stock and place rabbit pieces back in making sure they’re covered at least ¾ of the way. Add bay leaves and thyme and bring liquid to a simmer.

Cover and cook for 1 hour and 45 minutes.