HuesenziwwiRabbit Stew with Red Wine and Juniper
This rabbit stew is a practical variation inspired by Huesenziwwi, a Luxembourg dish more traditionally made with hare. Red wine, juniper, bacon, and vegetables create a deeply flavored sauce.
Prep
30m
Cook
2h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Stew
- 1.2kgRabbit (cut into pieces)
- 150gBacon (diced)
- 200gOnion (finely chopped)
- 150gCarrot (julienne)
- 120gCelery (julienne)
- 30gAll-Purpose Flour
- 30gUnsalted Butter
- 500mlRed Dry Wine
- 500mlBeef Stock
- 4gJuniper Berry (crushed)
- 2pcsBay Leaf
- 8gSalt
- 3gBlack Pepper
Serving
- 800gPotato (peeled)
- 1lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the bacon in a heavy pot over medium heat until lightly browned.
- 02
Season the rabbit with the salt and black pepper, then dust it with the all-purpose flour.
- 03
Add the unsalted butter to the pot and brown the rabbit pieces well on all sides.
- 04
Add the onion, carrot, and celery and cook until the vegetables begin to soften.
- 05
Pour in the red dry wine and let it bubble for a few minutes, then add the beef stock, juniper berry, and bay leaves.
- 06
Cover and simmer gently until the rabbit is tender and the sauce is rich, about 90 minutes.
- 07
Cook the potato in the water until tender, then drain.
- 08
Serve the rabbit stew with the boiled potatoes.
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