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
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.