Rabbit Stew

Heat olive oil in a large pot over medium heat until shimmering.

Brown the rabbit pieces on all sides, about 5-7 minutes, then remove and set aside.

Add chopped onions and garlic to the pot, sauté until translucent, about 3-4 minutes.

Stir in diced carrots, bell peppers, and potatoes, cooking for another 5 minutes.

Add chopped tomatoes and cook until softened, about 3 minutes.

Pour in red wine, scraping up any browned bits from the bottom of the pot.

Return the rabbit to the pot and add chicken broth, bay leaves, thyme, salt, and black pepper.

Bring to a boil, then reduce heat to low and cover, simmering for 1.5 to 2 hours.

Check for tenderness; the rabbit should be fork-tender and easily pull away from the bone.

Remove bay leaves and stir in chopped parsley before serving.

Allergens