Greetings and welcome! Today, we shall explore a culinary delight beyond the ubiquitous pizza - a delicious rabbit stew prepared on the Infinity 66 hybrid wood / gas oven.
Our guide on this journey is Johan Magnus of Big Swede BBQ, who will take you through creating this succulent dish. The tender and lean nature of rabbit meat make it an ideal choice for slow cooking in a woodfired oven, and the high and steady temperatures of the Infinity pizza oven bring out the full potential of the stew, imbuing it with a rich blend of herbs and spices.
This hearty and authentic dish celebrates the traditions of Italian cuisine, promising an unforgettable dining experience for connoisseurs of robust flavors.
So, without further ado, let us embark on this gastronomic adventure!
- Big Swede BBQ Badass Texas Boost
- Olivelle Sicilian Lemon Infused Olive Oil
- Bulb of garlic
- Red Chili Flakes
- White win
- Chicken stock
- Petite peeled diced tomatoes (15oz can)
- Fresh parsley
- Fresh basil
- Rosemary sprigs
Fire up that pizza oven! Open the valve on the propane tank. Turn the knob to “pilot” and press the igniter button. Set the temperature to high and let the oven heat up for about 30 minutes. You can add wood chunks to the wood chunk holder and place them in the oven to get the authentic woodfired taste and smell!
While the oven heats, section and season the rabbit. First, cut off the front legs. Then, remove the hind legs and cut off the flappy skin pieces on each side of the rabbit. Remove the rabbit's ribcage and lower end/pelvis; these can be used to make stock. Then, cut the loin into four different pieces.
Next, mix half a cup of flour with half a cup of Big Swede BBQ Badass Texas Boost. Use this mixture to dust all of the rabbit pieces.
Now place a sauté pan in the pizza oven, turn the heat down to medium, and let it heat up for five minutes.
Add some Sicilian lemon-infused olive oil from Olivelle when the pan is hot. Sauté the rabbit pieces in the oven until they are golden brown. Remove the rabbit pieces from the pan temporarily.
Add more olive oil to the pan, a bulb of garlic cut in half, two diced shallots, and a teaspoon of red chili flakes. Cook this in the oven until the shallots are golden brown.
Remove the pan and deglaze with some white wine. We used a Pinot Grigio. Add the rabbit pieces to the pan and cook in the oven for five minutes.
Take the pan back out and add a can of petite peeled diced tomatoes and two cups of chicken stock. You can also add a squirt of concentrated chicken stock to infuse it with more flavor. Let this cook for about 20 minutes.
While the rabbit is in the oven again, roughly chop parsley and basil. Add the herbs to the stew and cook until you obtain a thick sauce. This may take another 30 minutes.
Once you have a thick sauce, remove the stew from the pizza oven and garnish with some basil leaves and sprigs of rosemary. This beautiful stew is now ready to serve!
We would love to hear if you give this recipe a try! Tag us on Facebook or Instagram so we can see your creations! @wppopizza on Facebook or @wppollc on Instagram 🔥