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Gordon Ramsay Rabbit Stew

Gordon Ramsay Rabbit Stew: A Comforting Rustic Classic

Experience Gordon Ramsay Rabbit Stew, a comforting rustic classic with succulent rabbit, herbs, and prunes for a flavorful, hearty dinner.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Classic, Rustic
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1.5 kg Rabbit Use fresh, lean rabbit for best texture.
  • 6 Juniper Berries Adds earthy flavor; can substitute with crushed rosemary.
  • 1 tsp Dried Oregano Provides herby depth; fresh oregano can be used.
  • 2 tbsp Olive Oil Ideal for marinating and searing.
  • 4 cloves Garlic Crushed fresh garlic enhances aromatic flavor.
  • 5 tbsp All-Purpose Flour Aids in dredging and thickening.
  • 360 ml Dry White Wine Chardonnay preferred for acidity.
  • 2 Celery Stalks Diced for texture and flavor.
  • 4 Carrots Diced; provides sweetness.
  • 2 Onions Diced, use yellow or white for best results.
  • 2 tbsp Butter For sautéing vegetables.
  • 1 tbsp Tomato Paste Adds sweetness; can be omitted.
  • 1 tbsp Dried Porcini Mushrooms Enhances umami flavor.
  • 10 Green Olives Provides a briny contrast.
  • 1 tbsp Capers Adds saltiness and tang.
  • 1 liter Vegetable Broth Acts as the liquid base.
  • 6 Prunes Balances acidity with subtle sweetness.
  • Fresh Herbs: Thyme, Sage, Parsley, Bay Leaf Enhances flavor; dried herbs can be used.
  • Salt and Pepper Season to taste.
  • 1 tbsp Chopped Fresh Parsley For serving.

Equipment

  • Large Bowl
  • large skillet
  • Heavy Pot
  • Wooden Spoon

Method
 

Step-by-Step Instructions
  1. Begin by cutting the rabbit into pieces and marinating with garlic, juniper berries, oregano, olive oil, salt, and pepper for at least 15 minutes.
  2. Remove rabbit from marinade, coat in flour, and sear in hot olive oil for 3-4 minutes per side until golden brown.
  3. Deglaze the skillet with dry white wine, scraping up browned bits, and reduce for 3-4 minutes.
  4. In a heavy pot, melt butter and sauté onions, carrots, and celery for 5 minutes. Stir in tomato paste and flour, cooking for another 3-4 minutes.
  5. Combine mushrooms, olives, capers, the reduced wine, and seared rabbit in the pot. Pour in vegetable broth, bring to a gentle boil, then simmer for 1 hour.
  6. After an hour, stir in prunes and cook uncovered for 30-40 minutes until sauce thickens and rabbit is tender.
  7. Season to taste, remove bay leaf, garnish with fresh parsley, and serve hot with bread or polenta.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Leftovers can be stored in the fridge for up to 3 days or frozen for 3 months, enhancing flavor over time.

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