- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 3-pound rabbit , cut into pieces
- 3 ounces bacon, chopped into small pieces
- 1 medium sized onion, chopped
- 4 medium sized garlic cloves, minced
- 1 medium sized leek
- 3 medium carrots (rainbow carrots preferred), chopped into 1-inch pieces
- 1 medium sized parsnip, chopped into 1-inch pieces
- 1/2 medium celery root, chopped into batons
- 3 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 1 bay leaf
- 1 cup dry red wine
- 2 cups chicken stock
- salt and pepper, to taste
- Preheat the oven to 350°F.
- Place the flour, salt and pepper in a large bowl and stir with a balloon whisk until well mixed. Heat the oil and butter in Anolon® Nouvelle Copper Stainless Steel 4 quart covered casserole on medium heat. Dip the rabbit pieces in the flour mixture to coat then place in the casserole to sear and brown. Don’t overcrowd the pan, brown the rabbit in batches. Cook the rabbit on all sides until browned, then move the rabbit to a plate and continue cooking the remaining rabbit. The rabbit doesn’t need to be cooked all the way through, you just want to brown it on all sides.
- Once the rabbit is seared, place the bacon in the pan and cook until the fat has rendered out and pieces are crisp. Remove from the pan and set on a plate lined with a paper towel.
- Add the onions, garlic, leek, carrots, parsnip and celery root into the pan and cook until the vegetables start to soften and reduce, about 5 to 10 minutes. Add the rosemary, thyme, bay leaf, red white and chicken stock. Add the rabbit back to the pan. Bring the liquid to a boil, then cover and place the pan on a rimmed baking sheet. Move the pan to the oven.
- Leave the stew in the oven for 2 hours to cook. Occasionally stir the ingredients and check to see how tender the meat is. Once the vegetables and meat are tender and soft, adjust seasoning with salt and pepper to taste.