Rabbit Stew Recipe

Ingredients:
1 whole rabbit, cut into pieces
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, sliced
2 tablespoons tomato paste
2 tablespoons flour
2 cups chicken or vegetable stock
1 cup red wine (optional)
1 bay leaf
1 teaspoon dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
For Serving (optional):
Mashed potatoes or crusty bread
Instructions:
Heat the olive oil in a large pot over medium heat. Season the rabbit pieces with salt and pepper, then brown them on all sides. Remove and set aside.
In the same pot, add the onion and cook until soft. Stir in the garlic and cook for 30 seconds.
Add the tomato paste and flour, stirring well to coat the onions. Cook for 1 minute.
Slowly pour in the stock and wine (if using), stirring to avoid lumps.
Return the rabbit to the pot. Add carrots, bay leaf, and thyme. Bring to a gentle boil.
Reduce heat, cover, and simmer for 60–90 minutes, until the rabbit is tender and the sauce is thick.
Adjust seasoning. Remove bay leaf and garnish with fresh parsley.
Serve hot with creamy mashed potatoes for a comforting, hearty meal. 🍲