Rabbit Stew In White Wine Sauce (Pressure Coo)

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Servings: 4 Difficulty: Advanced
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A tender, aromatic rabbit stew braised in white wine with fresh vegetables and herbs
Rabbit Stew in White Wine Sauce (Pressure Coo recipe image
Rabbit Stew in White Wine Sauce (Pressure Coo recipe image
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Rabbit Stew In White Wine Sauce (Pressure Coo)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 65.1

Description

This comforting rabbit stew brings together tender meat and crisp vegetables in a rich, savory white wine sauce. The pressure cooking method ensures the rabbit becomes fall-off-the-bone tender while retaining its delicate flavor. Aromatics like garlic, thyme, and fresh parsley infuse the broth, creating a dish that is both rustic and elegant. Perfect for a cozy weeknight dinner or a special family meal, this recipe requires minimal active time but delivers maximum flavor. The combination of earthy mushrooms, sweet tomatoes, and peppery greens creates a well-balanced texture that pairs beautifully with crusty bread or mashed potatoes.

Ingredients

Directions

  1. Heat 1 teaspoon of vegetable oil in a 4-quart pressure cooker over medium-high heat.
  2. Add rabbit pieces in batches, browning them evenly on all sides.
  3. Remove browned rabbit pieces from the cooker and set aside on a plate.
  4. Add the remaining 3 teaspoons of oil to the cooker and heat.
  5. Add chopped onion and minced garlic, sautéing until the onion becomes soft and translucent.
  6. Add green bell pepper chunks and sliced mushrooms, continuing to sauté until the peppers are tender-crisp.
  7. Sprinkle the vegetable mixture with flour, stirring constantly and cooking for 2 minutes to eliminate the raw flour taste.
  8. Stir in chopped tomatoes and white wine, scraping up any browned bits from the bottom of the cooker.
  9. Bring the mixture to a boil, then add water, instant chicken broth mix, thyme, salt, and pepper.
  10. Return the browned rabbit pieces to the cooker, stirring to combine everything.
  11. Securely close the pressure cooker lid and place the pressure regulator firmly on the vent pipe.
  12. Heat until the regulator begins to rock gently, indicating 15 pounds of pressure.
  13. Cook at 15 pounds of pressure for 15 minutes.
  14. Turn off the heat and hold the cooker under cold running water to bring the pressure down quickly.
  15. Carefully open the lid and transfer the rabbit pieces to a serving dish.
  16. Place the cooker back on high heat and simmer the sauce for 2 minutes until it slightly thickens.
  17. Pour the thickened sauce over the rabbit and sprinkle with chopped fresh parsley before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 65.1kcal
% Daily Value *
Total Fat 5.1g8%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 2.3mg1%
Total Carbohydrate 4.8g2%
Dietary Fiber 1.2g5%
Sugars 2.3g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rabbit, stew, white wine, pressure cooker, mushrooms, thyme, garlic, bell pepper, tomatoes, herbs, braised, main course, comfort food, quick dinner, vegetables, savory, tender, homemade, family meal
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