Wild Rabbit Stew

Name: Wild Rabbit Stew
Yield: Serves 4
Ingredients: Coarse salt; 4 (1¾-pound/800-g) rabbits, or 3 larger rabbits, cleaned and cut into six pieces each; 1 white onion, coarsely chopped; 1 tablespoon butter; 7 ounces (200 g) champignon (white button) mushrooms, quartered; ½ leek, coarsely chopped; Several fresh sage leaves, sliced; 1 winter carrot, coarsely chopped; 2 tablespoons sour cream; 1½ teaspoons cornstarch (optional); 2 bay leaves; 3 crushed juniper berries; About 2 cups (480 ml) chicken broth; 1 cup (240 ml) high-fermentation blonde beer; 1 tablespoon flour; 2 cloves garlic, minced; Freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

Hot Coals

By Jeroen Hazebroek and Leonard Elenbaas

Published 2015

About

During hunting season, wild rabbits can be bought locally. In the summer, we tend to work with farmed rabbit instead. Ask your butcher to cut up the rabbit into six parts.

Ingredients

Coarse salt
4 (1¾-pound/800-g) rabbits, or 3

Stew
Main course
Summer

Method

Fire up the kamado with the cast-iron grid to 390°F (200°C). Light up a wide triangle of hot spots.
Salt the rabbit parts first. Grill the rabbit cuts for a few minutes until golden brown (don’t worry about grill marks) and set them aside.
Place the Dutch oven without the lid on the grid. Add the butter and let it melt. Sauté the onion, leek, and mushro