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Alpine Rabbit Stew - Or, Here Comes Peter Cottontail, Swiss
- Servings: 6
- Prep: 30m
- Cook: 2h
Ingredients
- 2 yellow onions, chopped
- 5 celery stalks, chopped
- 8 ounces bacon
- 2 bay leaves
- 2 juniper berries
- 2 large garlic clove, minced
- 1 cinnamon stick
- 1 pound carrots (5 carrots, chopped)
- Fresh thyme, sprig
- Marjoram, sprig
- Rosemary, a sprig of each, or to taste
- 2 cups red wine
- 1 can (15 ounce) tomatoes (we used a can of diced San Marzanos)
- 4 pounds rabbit (two 2-pound each rabbit, cut into large pieces, guessing on weight)
- 1/2 cup chicken livers
How to Make
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Step 1: Gently fry the finely diced bacon with a little butter for about 3-5 minutes or until soft.
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Step 2: Carefully lay the rabbit into the pot so that each piece of meat will lay on the pot bottom. If they don't fit, do this in as many batches as it takes. Add the remaining rabbit pieces and continue to sauté over high heat.
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Step 3: Salt the rabbit and set aside.
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Step 4: Add the onions, garlic, celery, carrot, cinnamon and bay leaf to the bacon. Fry over medium-high heat, moving constantly.
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Step 5: Add the chopped liver and let it color. It will turn from red to grey.
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Step 6: When the liver has turned in color, add the wine and let it bubble.
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Step 7: Add the tomatoes and the herbs. Add the rabbit, bring to a boil, cover and reduce to a gentle simmering. Let it cook for at least one hour or as long as it takes for the rabbit to be really soft.
We hope you enjoy this recipe!
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