This rabbit stew with red wine recipe was developed for SAVEUR by chef Jean-Louis Palladin, whose recollections of a childhood spent eating wild game and mushrooms inspired this dish. sounded-like-a-good-idea-at-the-time
Tuscan Hunters Rabbit Stew/ Coniglio alla Cacciatora, a slowly braised rustic Italian stew resulting in juicy, tender, melt in your mouth, fall off the bone deliciousness! This is also good done with chicken thighs
RABBIT STEW braised in white wine with mushrooms. There are several reasons to love this tasty and healthy meat, very popular in Italy, France, and Spain. Rabbit tastes similar to the chicken but more flavorful. The pairing with white wine is a classic.