Autumn Rabbit Stew (or chicken if you're so inclined)

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This is a very tasty stew you can easily whip up in an afternoon.  We used rabbit meat for the protein and it was super good but chicken works too!  

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2 Whole (bone in) rabbits or 3 lbs chicken breasts

3-4 Cups White Wine

2 Yellow Onions

2-3 Garlic Cloves (minced)

3-4 Stalks Celery

12 Cups Chicken Stock

3 Bay Leaves

Salt and Pepper to taste

1/2 Cup Frozen Spinach

1 Large Butternut Squash

1-2 tsp Butter

 

PREPARATION

 

Rinse rabbit and pat dry.  Place rack in InstantPot and add 1 cup of white wine.  Half an un-pealed onion and place each half in chest cavity of the rabbit.  Place rabbit in cooker and pressure cook on high for 30 minutes.

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While meat cooks, chop the remaining onion as well as the celery and sauté onion and celery in a large stock pot over medium heat in the butter.  Sauté until onion is translucent.  

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Add garlic and cook another 30-60 seconds, then add the rest of the wine.  Let it all simmer until the wine is reduced by half and then add the squash, bay leaves, and stock. 

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Simmer for 15-20 minutes until the squash is soft and easy to cut with a spoon.  

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The meat should finish cooking while you simmer.  Let the pressure naturally release for about 10 minutes, then release the remaining pressure and let the meat rest for a few minutes in the open pot.  Shred the meat and set aside.  

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Once squash is fully softened add shredded meat and salt and pepper to taste and frozen spinach if desired.  Simmer 5 more minutes and then let soup sit for 20 minutes before serving (this lets the flavor develop a little more).  

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Enjoy!