Rabbit Stew with Wild Blueberries
4 cups (580 g) frozen wild blueberries
2 tablespoons butter
18 ounces (540 g) rabbit meat, cut in one inch pieces
2 onions, coarsely chopped
1/4 cup (60g) tomato paste
3 tablespoons flour
1 cup (240ml) red wine
12 ounces (360 ml) beef bouillon
5 juniper berries
1 teaspoon allspice
2 bay leaves
1 cup (100 g) roasted walnuts
salt and pepper
1. Defrost wild blueberries and keep the juice. Keep berries in refrigerator while rabbit is cooking. Heat butter in a skillet. Sear rabbit in portions. Add coarsely chopped onions to meat and sauté. Add tomato paste. Season with salt and pepper. Add flour and mix.
2. Add red wine, blueberry juice, beef bouillon and 2 cups (480 ml) of water. Add juniper berries, allspice and bay leaves, bring to a boil and let simmer covered at medium heat for two hours. Coarsely chop walnuts and add to pan along with blueberries 10 minutes before serving. Cook uncovered until thickened to desired consistency. Season to taste with salt and pepper. Serve with flat noodles like pappardelle, rice or baby potatoes.
Preparation time: approx. 2.5 hours
Nutritional information per serving:
Carbohydrate: 30 g
Protein: 34 g
Fat: 12 g
Recipe and image courtesy of the Wild Blueberry Association of North America. For more information about the health benefits of blueberries and more recipe ideas, visit www.wildblueberries.com
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