Rabbit Stew with Porcini and Picholines

Recipe Summary

Suvir credits David Setford, the executive director of The Hyde Collection in Glens Falls, to introducing him to this collection of autumnal ingredients found in his rabbit stew, including robust rabbit, earthy dried porcini, and mild picholine olives. Suvir recommends serving the stew over fusilli pasta or on plates with roasted potatoes or fresh crusty bread. Recipe Servings: 6 portions Recipe Preparation Time: 20 minutes Recipe Cook Time: 2 and a half hours

Ingredients

1/2 cup all-purpose flour 1 tsp freshly ground mixed peppercorns or black pepper 1/2 tsp kosher salt 2 1/2-pound rabbit, cut into 6 pieces (2 drumettes, 2 thighs, 2 breasts) 1/4 cup Lucini extra-virgin olive oil 4 bay leaves 1 tsp freshly ground mixed peppercorns or black pepper 2 tbsp finely chopped fresh thyme (preferably lemon thyme) 1 lb cippolline onions, peeled 1 tsp kosher salt 8 garlic cloves, smashed 1 lb unpitted picholine olives 1 ounce dried porcini mushrooms 1 bottle Pinot Blanc wine

Instructions

Preheat the oven to 300°F (Gas Mark 2). Whisk the flour, pepper, and salt together in a large bowl. Pat the rabbit dry with paper towels and then dredge it through the seasoned flour. Place it on a large plate and set aside. In a large heavy-bottomed pot, heat the oil with the bay leaves and pepper until it begins to smoke, about 2 minutes. Add the floured rabbit and brown it on both sides, about 10 minutes total (it won’t be cooked through). Transfer the rabbit to a large plate and set it aside. Add the thyme, onions, and salt to the pot and cook, stirring often, until the onions start to soften, about 2 minutes. Stir in the garlic and cook, stirring occasionally, until it’s fragrant, about 1 minute, and then stir in the olives, dried mushrooms, and wine. Bring the mixture to a boil and then return the rabbit to the pot, wedging the rabbit into the broth and covering it with the onions, olives, and broth. Return the mixture to a simmer, reduce the heat to low, cover, and cook for 30 minutes. Put the pot in the oven and braise until a fork can easily pull the meat from the bone, about one and a half hours. Taste for salt and adjust if necessary and serve.Courtesy of Chef Suvir Saran