Mountain Harvest Rabbit Stew
Embrace the untamed wilderness with this rustic rabbit mountain stew, where tender rabbit meat melds with foraged herbs, wild mushrooms, and robust root vegetables. Simmered to perfection over an open fire, each bowl offers a taste of the rugged terrain, celebrating the bounty of nature found on the mountain. Perfect for warming up after a long hike!
ingredients
- 2 lbs rabbit, cut into pieces
- 2 cups wild mushrooms, cleaned and chopped
- 1 cup wild carrots, diced
- 1 cup wild parsnips, diced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
- 1 bay leaf
steps
- 1.
Heat olive oil in a large pot over an open flame.
- 2.
Add the rabbit pieces and sear until browned on all sides.
- 3.
Remove rabbit and set aside; add onion and garlic to the pot, sauté until fragrant.
- 4.
Stir in the wild carrots and parsnips, cooking for about 5 minutes.
- 5.
Return the rabbit to the pot and add the mushrooms, thyme, rosemary, and bay leaf.
- 6.
Pour in the vegetable broth, bring to a boil, then reduce to a simmer.
- 7.
Season with salt and pepper to taste.
- 8.
Cover and simmer for 1.5 to 2 hours, or until rabbit is tender.
- 9.
Remove the bay leaf, serve hot in bowls, and garnish with additional fresh herbs if desired.
