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Monday, January 9, 2012

Sake Braised Rabbit Stew


the thick layers of wool and flannel i've been wrapped up in tells me that Winter is well & here. it has been particularly bitter and brutal these last days, we awoke to 19F this week, the darkness clinging to our lashes, foreboding and cold. i spent time in the kitchen, with the oven or stove top on, in an effort to keep warm while still preparing an honest table to share with my love.

the first day of the new year, after a night of sparklers and star counting, started encased in fleece blankets sipping tea with NPR droning in the background. i perched on a kitchen stool, chopping veggies while dw attempted to butcher a rabbit. i had my heart set on this protein, gamey & lean, similar to dark poultry, and you know how i feel about dark meat, but still in a league of its own.


the meat braised in sake, going tender and more succulent with each passing minute. the vegetables provided natural sweetness, a final resting bed for the rabbit. i was careful to not allow the stew to simmer for too long, lest the meat go too soft. we topped the dish with crunchy golden panko crumbs, served with a side of steamed white rice. on cold winter days like we've been experiencing, a hot meal like this to share at the table with your love, while you sop up the juices and indulge in happy moments, make up for the dip in temp.

it is so very brutal out there, grey & even desolate at times. stay warm friends. hold hands. tuck in.

Braised Sake Rabbit

Sake Braised Rabbit Stew
adapted from Ming Tsai

2 pounds rabbit, chopped
1 red onions, diced
3 stalks celery, diced
4 carrot, peeled & diced
1 TBL minced ginger
4 TBL Chinese mustard
2 cups sake
3 cups water
1 cup panko
2 tablespoon butter
canola oil
Kosher salt and freshly ground black pepper to taste

in a big pot, lightly coat with oil. season rabbit and sear on both sides. do in batches. set aside. add onions, celery, carrots, and ginger. allow for onions to turn translucent. season with salt/pepper. add mustard & stir. pour in sake and deglaze, reduce by half. put the rabbit back in. cover with water and bring to a simmer for about 45 minutes.

melt butter and pour over panko, mix evenly. bake in toaster oven until golden. garnish rabbit with panko.

my other Rabbit posts:
Rabbit Stew
Rabbit with Olives & Almond Stew
Rabbit with Mustard Sauce

P.S. If you are in the market for new pots and pans, these Sears promotional codes might save you money.


  1. This sounds deliciously comforting. I finally found a market in town that has rabbit so it seems only fitting!

  2. I have an image that being in the kitchen with you and DW is the most wonderful adventure.

  3. I love the story-telling of each of your posts and how simple yet unique your recipes are. You should consider writing a cookbook!

  4. Where did you find such a delectable wabbit? This dish looks perfectly comforting. Stay warm, guys!

  5. michelle,
    oh do try it! it is a wonderful protein, and the stew is very comforting.

    you have no idea! the conversations we have, and sometimes in sync, we'll start to dance. it's a spectacle.

    thank you, you are so sweet.

    sigh. i was wondering if you would see this! {guilty face}

    the asian market! tho in the summer time, at the farmer's market there is a farm that has fresh rabbit they butcher the night before. it's expensive but so worth the price.

  6. So many times I have turned to your blog just to take a peek, and have come away feeling both comforted and moved. I love the way your rich, comforting food so often balances against brighter flavors... the way a good friend tells you to hang in there.