Wildflower Rabbit Ragout
A rustic and aromatic rabbit ragout inspired by Asuna's culinary skills in Sword Art Online. Tender rabbit meat caramelized with wild mushrooms, fresh herbs, and a hint of red wine, creating a comforting and fragrant dish that will transport you to the lands of fantasy. Perfect for a cozy dinner with loved ones or a special occasion.
ingredients
- 1 ½ pounds rabbit, cut into pieces
- 1/4 cup all-purpose flour
- 4 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 8 ounces wild mushrooms, sliced (such as chanterelles or porcini)
- 1 cup red wine
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons fresh thyme leaves
- 2 bay leaves
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
In a large bowl, season the rabbit pieces with salt and pepper, then dredge them in flour, shaking off any excess.
- 2.
Heat 3 tablespoons of olive oil in a Dutch oven or large pot over medium-high heat. Brown the rabbit pieces on all sides until golden. Remove and set aside.
- 3.
In the same pot, add the remaining tablespoon of olive oil and sauté the onions until translucent. Add the minced garlic and cook for another minute.
- 4.
Add the mushrooms to the pot and cook until they begin to release their moisture and turn golden brown.
- 5.
Pour in the red wine to deglaze, scraping any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
- 6.
Return the rabbit pieces to the pot. Add chicken broth, tomato paste, thyme leaves, and bay leaves. Stir well to combine.
- 7.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 2 hours, or until the rabbit meat is tender and easily pulls away from the bone.
- 8.
Remove the bay leaves and season with additional salt and pepper if needed.
- 9.
Serve the rabbit ragout hot, garnished with fresh parsley. It pairs wonderfully with crusty bread or creamy mashed potatoes.
