Tender rabbit braised in red wine with onions, mushrooms, and herbs until fall-off-the-bone succulent, a classic Luxembourgish autumn dish.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: Dutch oven or deep plate
Garnishes: thyme sprigs, parsley
Accompaniments: boiled potatoes, egg noodles
Instructions
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1
Season rabbit pieces with salt and pepper. Brown on all sides in oil in a Dutch oven. Remove and set aside.
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2
In the same pot, cook onions and garlic until softened. Add tomato paste and stir.
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3
Deglaze with red wine, scraping up browned bits. Add carrots, mushrooms, bay leaves, and thyme.
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4
Return rabbit to the pot. The wine should nearly cover the meat. Bring to a simmer.
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5
Cover and braise in the oven at 160°C (325°F) for 1.5-2 hours until rabbit is very tender.
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6
Adjust seasoning and serve with boiled potatoes or egg noodles.
Did You Know?
Luxembourg's forested Ardennes region has been famous for wild rabbit hunting since medieval times, making this stew a true heritage dish.
Chef's Notes
Equipment Tips
- Dutch oven
- tongs
- cutting board
Garnishing
thyme sprigs, parsley
Accompaniments
boiled potatoes, egg noodles
The Story Behind Huesenziwwi
Huesenziwwi draws on Luxembourg's rich hunting traditions in the Ardennes forests. Rabbit was once the most accessible game meat for rural families, and braising in red wine transformed tough wild rabbit into a tender, deeply flavorful stew. The dish remains a beloved autumn ritual when the hunting season opens and local wines are newly bottled.
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