Rabbit Stew

Do not substitute canned garbanzo beans in this recipe! Cooking the garbanzo beans with the garlic and bay leaf adds flavor that can’t be adequately recreated with the canned stuff.

Rabbit Stew

3 lbs. rabbit meat (one rabbit), cut into 6 pieces
1 ½ cups dried garbanzo beans (chickpeas), soaked overnight
1 stem of fresh rosemary leaves, diced
1 cup dry white wine
3 cloves garlic, minced
1 clove garlic, whole, but peeled
2 bay leaves
6 tbsp olive oil
2 cups canned diced tomatoes including the juice
1 cup chicken broth
6 cups water

  1. In a large soup pot, add the soaked garbanzo beans, water, whole clove of garlic, 1 bay leaf, and 1 tablespoon of olive oil. Bring the water to a boil, then reduce the heat, and simmer uncovered for 1-1.5 hours, until the garbanzo beans are tender. Drain and discard the bay leaf.
  2. Meanwhile, in a casserole large enough to hold the rabbit meat in a single layer, heat 5 tablespoons of olive oil over medium heat. Add the rabbit meat in a single layer, season with salt and pepper, and brown on all sides. Sprinkle the minced garlic and fresh rosemary over the meat. Add the cup of white wine and simmer for 10 minutes, or until the wine has mostly evaporated.
  3. Add the garbanzo beans, canned tomatoes and juice, and broth. Season with salt and pepper, cover the pot, and continue cooking for 45 minutes to 1 hour, until the rabbit meat is tender and the sauce is thick.

Yield: 4 servings

This recipe was adapted from Fagioli: The Bean Cuisine of Italy.

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