Wine-Braised Rabbit with Caraway and Mushrooms

Rabbit slow-cooked in a fragrant white wine broth with earthy caraway and mushrooms for a rustic German-inspired dish.

Cuisine: German

Category: Slow Cooker

Prep: 25 minutes. Cook: 85 minutes.

Serves 4.

Ingredients

• 2 lbs, cut into 1-inch cubes rabbit
• 1 cup dry white wine
• 1 tsp caraway seeds
• 8 oz, sliced mushrooms
• 1 large, chopped onion
• 3 cloves, minced garlic
• 1 cup chicken stock
• 2 tbsp butter
• 1 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat rabbit cubes dry, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Melt 2 tbsp butter in a large Dutch oven over medium-high heat. Add rabbit in a single layer and sear for 3 minutes per side until golden brown; remove and set aside.
3. Step 3: Add chopped onion to the pot and cook for 5 minutes until translucent. Stir in minced garlic and 1 tsp caraway seeds, cooking for 1 minute until fragrant.
4. Step 4: Add sliced mushrooms to the pot and cook for 4 minutes until they release moisture and begin to brown.
5. Step 5: Pour in 1 cup dry white wine and 1 cup chicken stock, scraping up browned bits. Return rabbit to the pot, cover, and simmer gently for 1 hour.
6. Step 6: Stir in 1 tbsp all-purpose flour mixed with 2 tbsp cold water to thicken the sauce. Simmer uncovered for 15 minutes until sauce coats the back of a spoon and rabbit is tender.