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Recipe for Provencal Wood-Oven Rabbit Stew

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1 rabbit, cut into 4 pieces

½ cup extra-virgin olive oil, plus extra

½ cup diced onion

½ cup diced carrot

½ cup diced celery

4 cloves garlic, crushed

2 tablespoons all-purpose flour

2 cups Madeira wine

2 cups tomato coulis or canned diced tomato

2 cups water

1 tablespoon chopped fresh thyme

1½ teaspoons chopped fresh rosemary

½ teaspoon kosher salt, plus extra

¼ teaspoon black pepper, plus extra

1 cinnamon stick

Preheat the oven to 300° F. Salt and pepper the rabbit. Coat a thick cast iron Dutch oven with olive oil and cook rabbit for 10 to 15 minutes, until golden brown. Remove the rabbit from the Dutch oven. In the same pot, pour more olive oil and sauté onion, carrot, celery and garlic until they begin to caramelize. Return rabbit to the pot, on top of the vegetables, and sprinkle with flour. Cook for 2 minutes, stirring occasionally. Deglaze with Madeira wine until liquid is reduced by half. 

Add tomato coulis, water, thyme, rosemary, salt, pepper and cinnamon stick, and cover. Place the pot in the oven and bake for an hour and a half, occasionally checking the thickness of the sauce. Add water if necessary. Remove the pot from the oven and let rest for 20 minutes with the lid on before serving. Serves 4.

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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