Rabbit Stew

Name: Rabbit Stew
Ingredients: 2 tbsp oil; 2 lbs rabbit, cut into pieces; 3 None onions, thickly sliced; 4 cloves garlic, crushed; 4 cups chicken stock; 1 can (14 oz) diced tomatoes; 2 lbs potatoes, peeled and coarsely chopped; 2 None carrots, thickly sliced; 1 tbsp balsamic vinegar; 3 None bay leaves; 1 tsp red pepper flakes; 1/3 cup coarsely chopped fresh mint; 1 cup frozen peas

13 ingredients

3 steps

Ingredients

2 tbsp oil
2 lbs rabbit, cut into pieces
3 None onions, thickly sliced
4 cloves garlic, crushed
4 cups chicken stock
1 can (14 oz) diced tomatoes
2 lbs potatoes, peeled and coarsely chopped
2 None carrots, thickly sliced
1 tbsp balsamic vinegar
3 None bay leaves
1 tsp red pepper flakes
1/3 cup coarsely chopped fresh mint
1 cup frozen peas

Directions

1

Preheat the oven to 325°F. Heat half the oil in Dutch oven on high heat. Cook rabbit, in batches, until browned.
2

Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add 1 cup water, stock, undrained tomatoes, potatoes, carrots, vinegar, bay leaves, red pepper flakes and mint to pan. Return rabbit to pan; bring to a boil.
3

Cook in oven, covered, about 2 hours or until rabbit is tender. Add peas; cook, uncovered, for 15 mins.