• Staff Favorite

Ingredients

RABBIT

1. 2 tablespoons unsalted butter
2. 2 rabbit legs (1 pound)
3. Kosher salt and freshly ground pepper
4. 1 medium onion, finely chopped
5. 2 carrots, finely chopped
6. 2 celery ribs, finely chopped
7. 6 medium garlic cloves, lightly smashed
8. 1 tomato, coarsely chopped
9. 3 cups chicken stock or canned low-sodium broth
10. 1 cup dry white wine
11. 2 bay leaves
12. 1 sprig of summer savory (optional) 

VEGETABLES

1. 5 ounces sugar snap peas (1 1/2 cups)
2. 3/4 pound fingerling potatoes
3. 3 tablespoons extra-virgin olive oil
4. 1/4 pound shiitake mushrooms, stems discarded and caps quartered
5. 12 baby zucchini or yellow squash, halved lengthwise
6. 8 small radishes, quartered
7. 1/2 medium red onion, very thinly sliced
8. Salt and freshly ground pepper
9. 1 1/2 teaspoons very finely chopped garlic
10. 1 tomato—peeled, seeded and finely chopped
11. 1/4 cup finely chopped flat-leaf parsley
12. 4 tablespoons unsalted butter, cut into tablespoons
13. 2 tablespoons sherry vinegar
14. Grilled peasant bread, for serving

Directions

1. MAKE THE RABBIT: In a large, heavy, heatproof casserole, heat 1 tablespoon of the butter. Season the rabbit with salt and pepper and cook over moderate heat until golden all over, about 10 minutes. Transfer the rabbit to a plate. Add the remaining 1 tablespoon of butter to the casserole along with the onion, carrots, celery and garlic. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomato and cook, stirring, just until softened. Add the chicken stock, wine, bay leaves and summer savory and bring to a boil. 
2. Return the rabbit to the casserole and cook, uncovered, over moderately low heat until just tender, about 1 1/2 hours. Let the rabbit cool in the broth for 30 minutes, then transfer to a plate to cool completely. 
3. Pull the meat from the bones and tear it into large shreds. Cover the meat with plastic wrap. Strain the broth, pressing hard on the vegetables to extract as much liquid as possible; discard the vegetables. 
4. MAKE THE VEGETABLES: Bring a medium saucepan of water to a boil. Add the sugar snaps and cook until crisp-tender, 1 minute. Using a slotted spoon, transfer the sugar snaps to a cutting board and let cool. Return the water to a boil. Add the potatoes and cook over moderate heat until tender, about 25 minutes; drain. Cut the potatoes into 1/2-inch slices and the sugar snaps into 1/2-inch lengths. 
5. In a large skillet, heat 2 teaspoons of the olive oil until shimmering. Add the shiitake mushrooms and cook over moderately high heat until tender and lightly browned, about 5 minutes. Transfer the mushrooms to a large plate, cover loosely and keep warm. Add another 2 teaspoons of olive oil to the skillet. Add the zucchini and cook until tender and lightly browned, about 3 minutes. Transfer to the plate with the mushrooms. Add another 2 teaspoons of olive oil to the skillet. Add the potatoes and cook until lightly browned, about 3 minutes. Transfer to the plate. Add the radishes and onion to the skillet and cook until crisp-tender and lightly browned, about 3 minutes. Return all of the vegetables to the skillet and season with salt and pepper; keep warm. 
6. In a large saucepan, heat the remaining 1 tablespoon of olive oil until shimmering. Add the rabbit meat and garlic, season with salt and pepper and cook over moderate heat until fragrant, 2 minutes. Add the tomato and cook until softened, 3 minutes. Add the reserved rabbit broth and the parsley and bring to a simmer. Whisk in the butter, a piece at a time. Add the vinegar and season with salt and pepper. Spoon the vegetables into bowls, ladle the rabbit stew on top and serve with grilled peasant bread.

Make Ahead

The recipe can be prepared through Step 3 up to 2 days ahead.