Dutch Oven Rabbit Stew | Dutchy Cooking | Cast Iron Wednesday

Add 1 tablespoon of oil to a small dutch oven over charcoal.

Add 1 chopped onion and cook until translucent, avoiding any color.

Move the onion to the side and add 2 chopped garlic cloves, cooking for about 1-1.5 minutes.

Combine the softened onion and garlic together.

Add 1 rabbit, cut up, to the pan and seal it by getting some color on it.

Add 1 teaspoon of salt, 1 teaspoon of black pepper, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of English mustard.

Add 1 chopped carrot, 1 chopped potato, and 2 fresh bay leaves, stirring to mix everything together.

Pour in 500 milliliters (2 cups) of chicken stock to cover the ingredients.

Put the lid on and bring to a gentle simmer, cooking for about 1.5 hours.

After 1.5 hours, add half a cup of frozen peas.

Make a corn flour slurry with 1 tablespoon of corn flour and water, then stir it into the stew to thicken the gravy.

Put the lid back on for 5 minutes to cook the peas and thicken the gravy.

Equipment Needed

Allergens