Recipes

Spring Rabbit Guinness Stew

Steve Lindner|

Spring Rabbit Guinness Stew
4 (1 ratings)
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This Spring Rabbit Guinness Stew is a great, comforting meal to enjoy on a cool spring evening.This recipe is provided by Steve Lindner of ZoneManhattan.com.
Servings
4
Ingredients
  • 1 cup fava beans (blanched and peeled)
  • 1/2 pound fiddlehead ferns (clean and sear at high heat)
  • 1/2 pound ramps (clean, split bulb, and sear at high heat)
  • 1/2 pound baby carrots (blanched and peeled)
  • 1/2 pound pattypan squash (quartered and blanched)
  • 1/2 pound baby zucchini (sliced on bias and blanched)
  • 3 salisfy roots (with a peeler, thinly shave root and blanch)
  • 1/2 bundle spring thyme
  • 1 bundle parsley
  • 5 cloves of garlic thinly sliced
  • caramelized parsley
  • zest of one lemon
  • 6 minced shallots
  • 4 minced cloves of garlic
  • 1 pinch of caraway seeds
  • 1/4 cup raisins
  • 1 pint of guinness
  • 1 tablespoon malt vinegar
  • 3 pound rabbit
  • 1 tablespoon butter
Directions
  1. Preheat oven to 350 degrees.
  2. Butcher rabbit. French chops, clean loin, and segment front and back legs.
  3. In an oven-safe saucepan stew legs in butter. Season legs with salt and pepper. Sear thoroughly in saucepan on all sides then remove.
  4. Add the following ingredients to the pan and sauté for two minutes:- 6 minced shallots- 4 minced cloves of garlic- A pinch of caraway seed- 1/4 cup Raisins
  5. Deglaze pan with Guinness and one tablespoon of malt vinegar
  6. Add Legs back to pan and place pan in over for 45 to 60 minutes until tender.
  7. Repeat sear and season process with chops and loins and add to pan.
  8. Remove legs and add chops, loins, and vegetables to pan.
  9. Bring pack to a simmer on the stove top, covered, until meat is cooked through and serve.
 
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