Ingredients1 h 50 m servings 924
- Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 924 calories; 32.2 77.1 74.5 183 459 Full nutrition
ReviewsRead all reviews 15
This was my first try at cooking rabbit and this recipe was wonderful. It is so aromatic and flavorful. After simmering for an hour, I thickened it with 2 teaspoons corn starch mixed with 2 tabl...
been making this dish for years. turns out great everytime. only change i do is i dont use any stock, and i usually add 3 pieces of lemon peel
This is an easy and good recipe for rabbit. My rabbits are usually around 5lbs dressed and I would recommend tripling the vegetables, and doubling all other ingredients when you have a larger ra...
I am Maltese and have been looking for an authentic recipe...This is it! Also, I use the leftover sauce to make spaghetti!
Marinade the rabbit for a few hours even overnight, in wine, lots of garlic and onions. Fry rabbit as above and use marinade in the stew too. Enjoy. ymmmmm
Very nice recipe, which I suspect would work just as well with any kind of meat.. We happened to have a rabbit -- a Snowshoe Hare my son got while bird hunting birds. Didn't use a bay leaf beca...
The recipe is very similar to my grandmothe'rs (minus the fresh rabbit taken from the villa's rooftop cages). This brought back a lot of memories. Unfortunately, I seemed to have bought a tough ...