2 hrs 20 mins
3 wild rabbits, separated into shoulders, legs, and saddle pieces
2 shallots, minced
2 yellow onions, thinly sliced
2 carrots, thickly sliced
2 tbsp flour
Salt and pepper
2 tbsp butter
1 tbsp olive oil
2 cups red wine
2 cups hot water
1 tbsp basil (use fresh if available)
1 tbsp thyme (use fresh if available)
1 tbsp oregano (use fresh if available)
1 ½ cups sliced button mushrooms
2. Add a drizzle of olive oil and sauté the shallot, onion, and carrots for about 10 minutes, until they start to soften. Transfer to a large bowl.
3. Season the flour with salt and pepper then toss the rabbit meat in it and tap off any excess.
4. Heat half the butter and olive oil in the same pan used to cook the veggies and cook half of the rabbit until golden all over, about 10 minutes.
5. Remove the rabbit to a paper towel lined baking sheet and add a splash of water to the pan. Scrape up all of the browned bits with a spatula and transfer to a small container.
6. Repeat with the remaining butter, oil, and rabbit. This time, deglaze with the wine and let it reduce by about 1/3. Return the liquid with the browned bits to the pan.
7. Prepare the broth by mixing the hot water and bouillon together. Return the rabbit and vegetables to the pot, pour in the broth, stir in the herbs, and bring to a simmer.
8. Cover, leaving the lid open just a crack to vent. Simmer for 1 1/2 - 2 hours, until the meat is falling off the bones.
9. When the stew has about 30 minutes, left to cook, prepare the grits according to the package instructions. Keep warm until ready to serve.
10. Heat a tablespoon of butter in a large pan and sauté the mushrooms with some salt, pepper, and a few thyme leaves until browned.
11. Spoon the mushrooms over the stew, garnish with some thyme leaves, serve, and enjoy!