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

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!  

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.

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.  

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. 

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

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.  

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).  

Enjoy!