Ingredients.1 whole rabbit, cut into serving pieces2 tbsp olive oil or butter1 large onion, chopped2 cloves garlic, minced3 carrots, sliced thick2 tbsp flour2 cups beef or chicken stock½ cup red wine (optional)1 tbsp tomato paste1 bay leaf1 tsp dried thymeSalt and black pepper, to tasteChopped fresh parsley, for garnishInstructions.Heat the oil in a heavy 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, then stir in the garlic. Sprinkle in the flour and cook for 1 minute. Gradually add the stock and wine, stirring until smooth. Mix in the tomato paste, bay leaf, thyme, and carrots. Return the rabbit to the pot, bring to a gentle simmer, cover, and cook on low heat for about 1½ hours, until the rabbit is very tender and the stew is thick and rich. Remove the bay leaf, adjust seasoning, and finish with fresh parsley. Serve hot with creamy mashed potatoes like in the image.
Rabbit Stew
