{{Short description|A traditional dish made with rabbit meat}}
[[File:Civet de lapin aux USA.jpg|thumb|upright=1.17|A rabbit stew|alt=A rabbit stew]]
{{Use dmy dates|date=October 2023}}
'''Rabbit stew''', also referred to as '''hare stew''' when [[hare]] is used,<ref name="Pacrette 1901"/><ref name="Conover 1915"/> is a [[stew]] prepared using [[rabbit]] meat as a main ingredient. Some traditional regional preparations of the dish exist, such as ''Coniglio all'ischitana'' on the island of [[Ischia]], German [[Hasenpfeffer]] and jugged hare in Great Britain and France. Hare stew dates back to at least the 14th century, and was published in ''[[The Forme of Cury]]'' during this time as a recipe for stewed hare. Rabbit stew is a traditional dish of the Algonquin people, is the national dish of Malta and is also a part of the cuisine of the Greek islands. Hare stew was commercially manufactured and canned circa the early 1900s in western France and eastern Germany.
Rabbit stew is prepared using rabbit meat as a primary ingredient.<ref name="Pacrette 1901"/> Additional ingredients can include potato, carrot, onion, celery, garlic, wine and various herbs and spices.<ref name="Pacrette 1901"/><ref name="Webster 2007"/><ref name="Kochilas 1993"/> The rabbit can be [[marination|marinated]] in a liquid, such as red wine, prior to cooking.{{efn|"...classic rabbit stew marinated in dry red wine...<ref name="Good Housekeeping 1987"/>}} The blood of the hare or rabbit has historically been used in some preparations of hare stew and rabbit stew to thicken and enrich it, and this practice is sometimes used in contemporary preparations.<ref name="Nolen Lazor Varney 2015"/><ref name="Norrington-Davies Hilferty 2015"/><ref name="DK Publishing 2010"/><ref name="Abramson 2007"/> A more recent example of this is in England (circa the 1910s and prior to this time), whereby the blood was sometimes used to enrich hare stew.<ref name="Longmans, Green, and Company 1912"/>
==Varieties==
'''Rabbit stew''' is a traditional dish that is prepared using the meat of a rabbit. It is a popular dish in various cultures around the world and is known for its rich flavor and tender meat. The preparation of rabbit stew can vary significantly depending on regional preferences and available ingredients.
''Conejo en salmorejo'' is a very common rabbit stew dish in the [[Canary Islands]] prepared using marinated rabbit.<ref name="Islands Magazine 1994"/><ref name="APA 2015"/><ref name="Barrenechea Koehler Hirsheimer 2013"/> Ingredients used in the marinade include wine, olive oil, cumin, garlic and various herbs, and it as an aromatic dish.<ref name="Islands Magazine 1994"/><ref name="Barrenechea Koehler Hirsheimer 2013"/> It is sometimes served accompanied with [[Canarian wrinkly potatoes]].<ref name="APA 2015"/><ref name="Barrenechea Koehler Hirsheimer 2013"/>
''Coniglio all'ischitana'' is a traditional rabbit stew dish on the island of [[Ischia]], which located off of the coast of [[Naples]], Italy.<ref name="May 2005"/> Ingredients in ''Coniglio all'ischitana'' include rabbit, tomato, white wine, garlic, chili pepper and herbs such as rosemary, thyme, marjoram and basil.<ref name="Price 2010"/><ref name="Fisher Wang 2007"/>
==Preparation==
Rabbit stew is typically made by slow-cooking rabbit meat with a variety of vegetables and seasonings. The meat is often browned first to enhance its flavor before being simmered in a liquid such as broth or wine. Common vegetables used in rabbit stew include onions, carrots, and celery.
''Fenkata'' is a traditional [[Malta|Maltese]] communal meal and feast prepared using rabbit in various dishes, and may include ''stuffat tal-fenek'', a rabbit stew, served atop spaghetti.<ref name="Albala 2011"/><ref name="Blasi 2016"/><ref name="Borg 2002"/><ref name="Long 2015"/>
[[Hasenpfeffer]] is a traditional stew in German cuisine prepared using hare or rabbit as a primary ingredient.<ref name="Sheraton 2010"/><ref name="Hirtzler 1919"/><ref name="Weaver 2013"/> Some preparation variations exist,<ref name="Sheraton 2010"/> but the blood of the hare or rabbit is traditionally used, which serves to thicken the stew.<ref name="Nolen Lazor Varney 2015"/><ref name="Hirtzler 1919"/> It is typically a very flavorful and delicious stew.<ref name="Sheraton 2010"/><ref name="Heuzenroeder 1999"/>
===Ingredients===
The ingredients for rabbit stew can vary, but some of the most common include:
* Rabbit meat, cut into pieces
* Onions
* Carrots
* Celery
* Garlic
* Potatoes
* Herbs such as thyme, rosemary, and bay leaves
* Salt and pepper
* Broth or wine for the cooking liquid
Jugged hare and jugged rabbit are dishes that involves stewing an entire hare or rabbit that has been cut at the joints in a process called [[jugging]].<ref name="Stuff 2013"/><ref name="Audot 1846"/><ref name="Norrington-Davies Hilferty 2015"/><ref name="Henderson Lowe 2012"/> The blood of the hare or rabbit is traditionally included in jugged hare, which serves to thicken and enrich the dish.<ref name="Norrington-Davies Hilferty 2015"/><ref name="DK Publishing 2010"/><ref name="Webb 2012"/><ref name="Binney 2012"/> Additional ingredients in both dishes include typical stew ingredients such as vegetables and spices.<ref name="Norrington-Davies Hilferty 2015"/> Wine, such as [[Port wine|Port]], and juniper berries are used in jugged hare.<ref name="Norrington-Davies Hilferty 2015"/><ref name="Webb 2012"/> Jugged hare is a traditional dish in Great Britain and France, and used to be a [[staple food]] in Great Britain.<ref name="DK Publishing 2010"/><ref name="Taipei Times 2006"/> Jugged hare is included in early editions of the book ''[[The Art of Cookery made Plain and Easy]]''.<ref name="Taipei Times 2006"/> The book was first published in 1747.<ref name="Willan Cherniavsky Claflin 2012"/>
===Cooking Method===
1. '''Browning the Meat''': The rabbit pieces are seasoned with salt and pepper and then browned in a pot with a small amount of oil or butter. This step helps to develop a deeper flavor in the stew.
2. '''Sautéing Vegetables''': After the meat is browned, onions, garlic, and other vegetables are added to the pot and sautéed until they begin to soften.
3. '''Simmering''': The browned rabbit and sautéed vegetables are then covered with broth or wine. Herbs and seasonings are added, and the stew is left to simmer gently until the rabbit is tender.
4. '''Thickening''': Some recipes may call for the addition of flour or cornstarch to thicken the stew.
[[Romani people]] cook rabbit stew. Rabbit stew is popular in [[Romani cuisine]]. Romani people cook rabbit stew with innards, bacon and onions.<ref>{{cite web|url= https://www.finedininglovers.com/article/inside-culinary-traditions-roma-people|title= Inside the Culinary Traditions of the Roma people}}</ref>{{better source|date=June 2021}}
==Cultural Variations==
Rabbit stew is enjoyed in many countries, each with its own unique twist on the dish. In France, a popular version is known as ''civet de lapin'', which often includes red wine and is served with a rich sauce. In Italy, rabbit stew might be flavored with tomatoes and olives, while in the United States, it might be more simply prepared with root vegetables.
==History==
==Nutritional Information==
[[File:Rabbit stew in a bowl.jpg|thumb|Rabbit stew with carrot and celery|alt=Rabbit stew with carrot and celery]]
Rabbit meat is a lean source of protein and is lower in fat compared to other meats such as beef or pork. It is also a good source of vitamins and minerals, including vitamin B12, iron, and selenium.
A stewed hare dish is included in ''[[The Forme of Cury]]'', a book of English recipes published in the 14th century.<ref name="Goldstein Mintz 2015"/> The recipe therein called for the use of noodles in the dish, with an option to use [[wafer]]s or oblatas in place of noodles.<ref name="Goldstein Mintz 2015"/>
[[File:Rabbit_stew_in_a_bowl.jpg|thumb|Rabbit stew with carrot and celery]]
Both hare stew and rabbit stew are included in ''[[Le Viandier|Le Viandier de Taillevent]]'',<ref name="Scully 1988"/> a recipe collection with an initial publishing dated to circa 1300.<ref name="Washington Hess 1996"/> It is unclear when these recipes first appeared in the cookbook, which was published in 24 editions.<ref name="Fitzpatrick 2013"/> The hare stew recipe therein calls for the dish to be black in color, whereas the recipe for rabbit stew calls for it to be a bit lighter in color compared to the hare stew.<ref name="Scully 1988"/>
==Related Pages==
* [[Stew]]
Hare stew is included in volume 2 of ''[[Le Ménagier de Paris]]'', which was first published in print form by Baron [[Jérôme Pichon]] in 1846.<ref name="Klemettilä 2015"/><ref name="Greco Rose 2012"/> This recipe called for the use of several spices, including ginger, nutmeg, cinnamon, [[grain of paradise]], cloves and pepper, or other exotic spices.<ref name="Klemettilä 2015"/> These spices were expensive during this time.<ref name="Klemettilä 2015 p. 74"/>
* [[Civet (food)]]
Rabbit stew is a traditional dish of the [[Algonquin people]], an [[indigenous peoples|indigenous people]] of North America.<ref name="Troian 2016"/>
Rabbit stew has been described as a "kind of [[national dish]] in [[Crete]]", Greece,<ref name="Kochilas 1993"/> and is also prepared on the Greek island of [[Icaria]], where [[hare]]s and partridges comprise the primary game meats available.<ref name="Kochilas"/>
Circa the early 1900s in eastern France and western Germany, hare stew was commercially-prepared and [[canning|canned]] by various packers.<ref name="Pacrette 1901"/> Circa the early 1900s in the United States, rabbit stew was prepared using domestic or wild rabbits.<ref name="Pacrette 1901"/>
==Similar dishes==
Rabbit [[ragù]] is an Italian sauce and/or dish prepared using rabbit meat, tomato puree, vegetables and spices.<ref name="De Vita Fant 2013"/> Pasta such as [[pappardelle]]<ref name="Hensperger Kaufmann"/> and Parmigiano-Reggiano are added to create the dish.<ref name="De Vita Fant 2013"/>
==See also==
* [[Brunswick stew]] – sometimes prepared using rabbit meat
* [[Fricot]] – sometimes prepared using rabbit meat
* [[List of stews]]
* [[List of stews]]
* [[Game (food)]]
==Notes==
[[Category:Stews]]
{{notelist}}
==References==
{{reflist|30em|refs=
<ref name="Pacrette 1901">{{cite book | last=Pacrette | first=J. | title=The art of canning and preserving as an industry ... | publisher=H.I. Cain | year=1901 | url=https://books.google.com/books?id=3aGEAAAAIAAJ&pg=PA174 | accessdate=January 12, 2017 | page=174–175}}</ref>
<ref name="May 2005">{{cite book | last=May | first=T. | title=Italian Cuisine: The New Essential Reference to the Riches of the Italian Table | publisher=St. Martin's Press | year=2005 | isbn=978-0-312-30280-1 | url=https://books.google.com/books?id=0tAafwz2YcQC&pg=PA256 | accessdate=January 12, 2017 | page=256}}</ref>
<ref name="Price 2010">{{cite book | last=Price | first=G. | title=Walking on the Amalfi Coast: Ischia, Capri, Sorrento, Positano and Amalfi | publisher=Cicerone Press | series=A Cicerone guide | year=2010 | isbn=978-1-84965-347-3 | url=https://books.google.com/books?id=Qwh4Uw8pNDUC&pg=PA23 | accessdate=January 12, 2017 | page=23}}</ref>
<ref name="De Vita Fant 2013">{{cite book | last=De Vita | first=O.Z. | last2=Fant | first2=M.B. | title=Sauces & Shapes: Pasta the Italian Way | publisher=W. W. Norton | year=2013 | isbn=978-0-393-24151-8 | url=https://books.google.com/books?id=RVPCAAAAQBAJ&pg=PA201 | accessdate=January 12, 2017 | page=201}}</ref>
<ref name="Webster 2007">{{cite book | last=Webster | first=H.W. | title=Game for All Seasons Cookbook | publisher=Great American Publishers | year=2007 | isbn=978-0-9779053-1-7 | url=https://books.google.com/books?id=7wt41QlnoLgC&pg=PA225 | accessdate=January 12, 2017 | page=225}}</ref>
<ref name="Kochilas 1993">{{cite book | last=Kochilas | first=D. | title=The Food and Wine of Greece: More Than 250 Classic and Modern Dishes from the Mainland and Islands | publisher=St. Martin's Press | year=1993 | isbn=978-0-312-08783-8 | url=https://books.google.com/books?id=ZAODHajRp3cC&pg=PA210 | accessdate=January 12, 2017 | page=210}}</ref>
<ref name="Kochilas">{{cite book | last=Kochilas | first=D. | title=Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die | publisher=Rodale Books | year=2014 | isbn=978-1-62336-295-9 | url=https://books.google.com/books?id=gIxwCgAAQBAJ&pg=PA266 | accessdate=January 12, 2017 | page=266}}</ref>
<ref name="Long 2015">{{cite book | last=Long | first=L.M. | title=Ethnic American Food Today: A Cultural Encyclopedia | publisher=Rowman & Littlefield Publishers | series=Ethnic American Food Today | year=2015 | isbn=978-1-4422-2731-6 | url=https://books.google.com/books?id=DBzYCQAAQBAJ&pg=PA404 | accessdate=January 12, 2017 | page=404}}</ref>
<ref name="Longmans, Green, and Company 1912">{{cite book | title=The Hare ... | publisher=Longmans, Green, and Company | series=Fur, feather, & fin series | year=1912 | url=https://books.google.com/books?id=bOQ0AQAAMAAJ&pg=PA235 | accessdate=January 13, 2017 | page=235}}</ref>
<ref name="Conover 1915">{{cite book | last=Conover | first=U.G. | title=A Textbook on Belgian Hares: The Belgian Hare for Pleasure and Profit | publisher=U.G. Conover | year=1915 | url=https://books.google.com/books?id=xSwxAQAAMAAJ&pg=PA24 | accessdate=January 14, 2017 | page=24}}</ref>
<ref name="Hirtzler 1919">{{cite book | last=Hirtzler | first=V. | title=The Hotel St. Francis Cook Book | publisher=Hotel Monthly Press | year=1919 | url=https://archive.org/details/hotelstfrancisc00hirtgoog | accessdate=January 14, 2017 | page=[https://archive.org/details/hotelstfrancisc00hirtgoog/page/n23 12]}}</ref>
<ref name="Weaver 2013">{{cite book | last=Weaver | first=W.W. | title=As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine | publisher=University of Pennsylvania Press, Incorporated | year=2013 | isbn=978-0-8122-4479-3 | url=https://books.google.com/books?id=_FgBXme65JgC&pg=PA28 | accessdate=January 14, 2017 | page=28}}</ref>
<ref name="Scully 1988">{{cite book | last=Scully | first=T. | title=The Viandier of Taillevent: An Edition of All Extant Manuscripts | publisher=University of Ottawa Press | year=1988 | isbn=978-0-7766-0174-8 | url=https://books.google.com/books?id=-a8P7LvJEvUC&pg=PA283 | accessdate=January 14, 2017 | page=283}}</ref>
<ref name="Fitzpatrick 2013">{{cite book | last=Fitzpatrick | first=J. | title=Renaissance Food from Rabelais to Shakespeare: Culinary Readings and Culinary Histories | publisher=Ashgate Publishing Limited | year=2013 | isbn=978-1-4094-7578-1 | url=https://books.google.com/books?id=FBeN6L8henQC&pg=PA27 | accessdate=January 14, 2017 | page=27}}</ref>
<ref name="Goldstein Mintz 2015">{{cite book | last=Goldstein | first=D. | last2=Mintz | first2=S. | title=The Oxford Companion to Sugar and Sweets | publisher=Oxford University Press | year=2015 | isbn=978-0-19-931361-7 | url=https://books.google.com/books?id=R1bCBwAAQBAJ&pg=PA775 | accessdate=January 14, 2017 | page=775}}</ref>
<ref name="Klemettilä 2015">{{cite book | last=Klemettilä | first=H. | title=Animals and Hunters in the Late Middle Ages: Evidence from the BnF MS Fr. 616 of the Livre de Chasse by Gaston Fébus | publisher=Taylor & Francis | series=Routledge Research in Museum Studies | year=2015 | isbn=978-1-317-55191-1 | url=https://books.google.com/books?id=LwDrBgAAQBAJ&pg=PA86 | accessdate=January 14, 2017 | page=86}}</ref>
<ref name="Greco Rose 2012">{{cite book | last=Greco | first=G.L. | last2=Rose | first2=C.M. | title=The Good Wife's Guide (Le Ménagier de Paris): A Medieval Household Book | publisher=Cornell University Press | year=2012 | isbn=978-0-8014-6211-5 | url=https://books.google.com/books?id=dNnLzo4GX6EC&pg=PA3 | accessdate=January 14, 2017 | page=3}}</ref>
<ref name="Klemettilä 2015 p. 74">{{cite book | last=Klemettilä | first=H. | title=Animals and Hunters in the Late Middle Ages: Evidence from the BnF MS Fr. 616 of the Livre de Chasse by Gaston Fébus | publisher=Taylor & Francis | series=Routledge Research in Museum Studies | year=2015 | isbn=978-1-317-55191-1 | url=https://books.google.com/books?id=LwDrBgAAQBAJ&pg=PA74 | accessdate=January 14, 2017 | page=74}}</ref>
<ref name="Stuff 2013">{{cite web | title=The perfect match: Wines for game | website=Stuff.co.nz | url=http://www.stuff.co.nz/life-style/food-wine/drinks/the-perfect-match/8839481/The-perfect-match-Wines-for-game | accessdate=January 15, 2017|date=June 26, 2013}}</ref>
<ref name="DK Publishing 2010">{{cite book | title=The Illustrated Cook's Book of Ingredients | publisher=DK Publishing | series=The Illustrated Cook's Book of Ingredients | year=2010 | isbn=978-0-7566-7673-5 | url=https://books.google.com/books?id=TZdT_Kndq_8C&pg=PA145 | accessdate=January 15, 2017 | page=145}}</ref>
<ref name="Taipei Times 2006">{{cite web | title=Chips are down for Britain's old culinary classics | website=Taipei Times | date=July 25, 2006 | url=http://www.taipeitimes.com/News/world/archives/2006/07/25/2003320323 | accessdate=January 15, 2017}}</ref>
<ref name="Willan Cherniavsky Claflin 2012">{{cite book | last=Willan | first=A. | last2=Cherniavsky | first2=M. | last3=Claflin | first3=K. | title=The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook | publisher=University of California Press | series=California Studies in Food and Culture | year=2012 | isbn=978-0-520-24400-9 | url=https://books.google.com/books?id=oDNFbocxamEC&pg=PA210 | accessdate=January 15, 2017 | page=210}}</ref>
<ref name="Webb 2012">{{cite book | last=Webb | first=A. | title=Food Britannia | publisher=Random House | year=2012 | isbn=978-1-4090-2222-0 | url=https://books.google.com/books?id=FBMLFM305MEC&pg=PA479 | accessdate=January 15, 2017 | page=479}}</ref>
<ref name="Binney 2012">{{cite book | last=Binney | first=R. | title=Wise Words and Country Ways for Cooks | publisher=F+W Media | series=Wise Words | year=2012 | isbn=978-0-7153-3392-1 | url=https://books.google.com/books?id=UksX3LwQNM4C&pg=PT56 | accessdate=January 15, 2017 | page=56}}</ref>
<ref name="Henderson Lowe 2012">{{cite book | last=Henderson | first=F. | last2=Lowe | first2=J. | title=The Complete Nose to Tail: A Kind of British Cooking | publisher=Bloomsbury | year=2012 | isbn=978-1-4088-0916-7 | url=https://books.google.com/books?id=Mu5B8HnarwEC&pg=PA196 | accessdate=January 15, 2017 | page=196}}</ref>
Rabbit stew is a traditional dish that is prepared using the meat of a rabbit. It is a popular dish in various cultures around the world and is known for its rich flavor and tender meat. The preparation of rabbit stew can vary significantly depending on regional preferences and available ingredients.
Rabbit stew is typically made by slow-cooking rabbit meat with a variety of vegetables and seasonings. The meat is often browned first to enhance its flavor before being simmered in a liquid such as broth or wine. Common vegetables used in rabbit stew include onions, carrots, and celery.
1. Browning the Meat: The rabbit pieces are seasoned with salt and pepper and then browned in a pot with a small amount of oil or butter. This step helps to develop a deeper flavor in the stew.
2. Sautéing Vegetables: After the meat is browned, onions, garlic, and other vegetables are added to the pot and sautéed until they begin to soften.
3. Simmering: The browned rabbit and sautéed vegetables are then covered with broth or wine. Herbs and seasonings are added, and the stew is left to simmer gently until the rabbit is tender.
4. Thickening: Some recipes may call for the addition of flour or cornstarch to thicken the stew.
Rabbit stew is enjoyed in many countries, each with its own unique twist on the dish. In France, a popular version is known as civet de lapin, which often includes red wine and is served with a rich sauce. In Italy, rabbit stew might be flavored with tomatoes and olives, while in the United States, it might be more simply prepared with root vegetables.
Rabbit meat is a lean source of protein and is lower in fat compared to other meats such as beef or pork. It is also a good source of vitamins and minerals, including vitamin B12, iron, and selenium.
