Rabbit stew without cream

Rabbit stew without cream: braised in white wine, stock, tomato, olives, and herbs in the Provençal or Italian style, is a leaner, more assertive preparation than the cream version. Without the dairy fat, the tomato acidity and olive bitterness come forward, the herb character is more pronounced, and the overall register is Mediterranean rather than Norman. The wine needs to engage the tomato and olive without being stripped by them, and can carry more body and even light tannin now that the cream is absent.