Days tend to get away from me when we are here in France.
Even on a rainy day like today, there is so much to do, see, and, of course, taste.
{… on this given day, riding along the Promenade des Anglais, walking on the wet cobblestone of Nice, and indulging in Pierre Hermé macarons}
Another great thing to do on a rainy day is make a stew or braise some meat, slow and low.
Here is a favorite family take on the classic pot au feu stew, made with rabbit. You can use any other lean meat or poultry in this recipe, if you prefer.
Rabbit pot au feu
You’ll need:
– 2 rabbits, butchered (I used the legs, breasts, and added some livers for flavor as well)
– 2 leeks, chopped
– 2 celery stalks, chopped
– 5 medium-sized carrots, diced
– 2 small white onions, chopped roughly
– 2 small white turnips, sliced into quarters
– 1 bouquet garni (thyme & bay leaf)
– approx 3 cups vegetable stock, hot
– salt, pepper
– olive oil
– 2 heaping tablespoons of fig jam
1. Heat up a Dutch oven or a large, deep braising pot on the stove. Sauté vegetables on medium-high heat with some olive oil. Stir often, and move vegetables to the side once done.
2. Add a bit more olive oil to the pan and sear off the rabbit parts on both sides, until lightly browned. Mix vegetables and rabbit together, season with a good pinch of salt and pepper.
3. Reduce heat to very low, add bouquet garni and hot stock to the pot. Make sure the stock is covering everything well. Stir in the jam.
4. Cover pot with lid, leaving a slight gap and cook slowly, for about two to two and a half hours.
“Baste” with the reduced sauce when you check on it from time to time.
Serve hot, ladling vegetables and sauce over the meat, with a piece of crusty bread.
perfect for a lazy day, are you in the country in france? or in a city, this looks like a country dinner! c
Definitely in the country, C 🙂
brilliant.. that must be lovely.. c
What a lovely looking stew my friend 😀
So French!
Cheers
CCU
Thank you! We all really enjoyed it.
Yummy on a very chilly March day!!!
Indeed! Thank you:) hope it’s not too chilly where you are!
i’m sure it’s a very good recipe…I just can’t do rabbit! 🙂 I have a pet, and can’t make the transition! but there are other meats, aren’t there? 🙂 The fig jam is a very nice surprise!
Of course! That makes sense to me. I think turkey or chicken would be great here too.
I still need to cook with rabbit. This looks amazing.
Thanks, Greg!
How yummy does pot au feu sound with rabbit!
Thank you!
I can just picture you there! How incredible to be strolling the streets of France! And, yes, this is the perfect recipe!! xx
Aw thanks, Smidge! It’s a very cozy dish. Xx
I just saw fresh rabbit in my natural market last week. I’m going to make this one! My Father used to raise rabbits when I was kid. He sold them to a local French restaurant and then the rest landed on our dinner table. Although, none looking quite this delicious. 🙂
Hope you love it, Karista:)