Rabbit Stew with Riesling Wine

Recipes from Bitter Sweet: A Wartime Journal and Heirloom Recipes from Occupied France
by Kitty Morse

Civet de Lapin au Riesling
Rabbit Stew with Riesling Wine

serves 4

one (2.5 to 3 lb) rabbit), cut up
3 cups Riesling wine, divided use
2 sprigs dried thyme, divided use
2 bay leaves
4 peppercorns
3 tablespoons vegetable oil
2 whole onions, sliced
2 garlic cloves, peeled and sliced
1 carrot, peeled and sliced
4 tablespoons flour
1 slice calf liver (about 5 ounces), diced
2 teaspoons salt
ΒΌ teaspoon pepper

The day before, marinate the rabbit with 2 cups of the wine, 1 sprig of thyme, the bay leaves, and the peppercorns. Cover and refrigerate.

Preheat oven to 350 degrees F.

Drain and reserve the rabbit marinade. In a heavy cast iron pan over medium heat, heat the oil and brown the rabbit pieces on all sides. Transfer them to a plate.

In the same pan, add the onions, garlic, and sliced carrot. Sprinkle with flour and cook, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Return the rabbit and marinade to the pan. Add the calf liver. Season with the salt, pepper, and the second sprig of thyme. Cover tightly and bake for 50 to 55 minutes. Remove the lid and let the sauce reduce for 10 to 15 minutes in the oven. Remove pan from the oven. Using a fork, coarsely mash the liver. Discard the bay leaves and serve.