Spring Rabbit Stew

A rustic dish popular in woodland villages and druidic enclaves, made with fresh herbs, tender rabbit, and spring vegetables

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Ingredients

(serves 4-6 adventurers):
  1 whole rabbit, cleaned and jointed (or 1½ lbs rabbit meat, cubed)
  2 tbsp oil or rendered fat (bear tallow if you're feeling wild)
  1 large onion, diced
  3 cloves garlic, minced
  3 carrots, sliced into rounds
  2 parsnips or turnips, diced
  1 cup spring peas or chopped Fiddlehead Ferns
  1 small bunch wild greens (like dandelion, sorrel, or Wild Spinach ), chopped
  4 cups vegetable or bone broth
  ½ cup dry white wine or cider (optional, for inns or festivals)
  2 bay leaves
  1 tsp thyme
  ½ tsp rosemary
  Salt and pepper to taste
 

Optional additions:

A diced apple for sweetness
  A splash of cream or goat milk for richness
  A dash of wildflower honey
 

Instructions:

Sear the Rabbit: Heat oil in a heavy pot over medium heat. Sear rabbit pieces until browned on all sides. Remove and set aside.
  Sauté the Base: In the same pot, add onions and garlic. Cook until soft and fragrant, scraping up any browned bits.
  Add the Veggies & Herbs: Stir in carrots, parsnips, thyme, rosemary, and bay leaves. Let cook for 5 minutes.
  Deglaze & Simmer: Pour in wine or cider (if using) and cook down for a minute. Return rabbit to the pot. Add broth and bring to a gentle simmer.
  Slow Cook: Cover and simmer for 1 to 1½ hours, or until rabbit is tender and falling apart.
  Finish with Spring Greens: Stir in peas, greens, and any optional apple or honey. Simmer for another 10 minutes. Adjust salt and pepper.
  Serve: Ladle into wooden bowls. Best with a hunk of crusty bread and a mug of herb ale.