Hunters’ Rabbit Stew

This recipe comes from Nonni, which is what we called my great-grandmother Maria Carlotto. It was a favorite at a yearly game dinner she hosted with my great-grandfather for a large group of friends. Rabbit was served alongside venison, quail, pheasant, chicken, and even squirrel. Great big platters of polenta made sure each one of the up-to-20 guests went home pieni come un uovo, or “stuffed like an egg,” after a long evening of food, wine, and storytelling.

Hunters’ Rabbit Stew

Ingredients

• 1 ounce (28 g) dried porcini mushrooms
• 1 rabbit, 3–4 pounds (1.4–1.8 kg), cut into pieces Salt and pepper to taste
• 3 tablespoons flour
• 2 tablespoons olive oil
• 4 tablespoons butter
• 3 large shallots or 1 medium onion
• 1 carrot, chopped
• 2 stalks celery, including leaves, finely chopped
• 1 cup (235 ml) white wine
• 1–2 cups (235–470 ml) mushroom soaking water 3 cups (700 ml) chicken stock
• 1 branch (6 inches / 15 cm) fresh rosemary
• 4 cloves garlic
• 2 tablespoons chopped fresh parsley

Procedure

First, soak the dried porcini mushrooms in 2 cups (470 ml) hot water. Remove the rehydrated mushrooms but save the water. Strain the reserved water through a coffee filter and set aside.

Sprinkle the rabbit with salt and let it sit at room temperature for 30 minutes. Meanwhile, dice the rehydrated porcini, and season the rabbit with pepper.

Lightly dust the meat with flour.

Heat the oil and butter in a large pot and brown the rabbit pieces on all sides. Remove the rabbit and set aside.