Rabbit Stewed In Riesling With Winter Root Vegetables & Fresh Herbs

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Details

10 Ingredients

• 1/4 cup butter, preferably from grass-fed cows
• 4 x shallots, peeled and finely minced
• 3 lb whole rabbit, skinned, cleaned and cut up
• 1/2 lb small young carrots, scraped and trimmed of greens
• 1/2 lb turnips, peeled and cut into matchsticks
• 3/4 lb celeriac, peeled and cut into matchsticks
• 2 cup white wine, preferably Riesling
• 1 cup fresh or frozen shelled English peas
• 1 cup chopped fresh herbs (parsley, chives, thyme, chervil, mint etc.)
• 1/4 cup fresh raw cream or creme fraiche