FoodieAtlas Logo
FoodieAtlas Recipes around the World

Rabbit Stew

Rabbit Stew
Malta
⏱ — min. Serves: —

Ingredients

  • For the Stew:
  • 2 pounds rabbit meat, cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 large carrots, sliced
  • 2 potatoes, peeled and cubed
  • 1 red bell pepper, chopped
  • 1 cup white wine
  • 2 cups chicken or vegetable broth
  • 1 can (14.5 ounces) diced tomatoes
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • For Garnish:
  • Fresh parsley, chopped

Instructions

Prepare the Meat

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Add the rabbit pieces and brown them on all sides. Remove the rabbit from the pot and set aside.

Cook the Vegetables

In the same pot, add the chopped onion and cook until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute.

Combine Ingredients

Return the browned rabbit pieces to the pot.

Add the sliced carrots, cubed potatoes, and chopped red bell pepper.

Pour in the white wine and let it simmer for a few minutes to reduce slightly.

Add Liquids and Seasonings

Stir in the chicken or vegetable broth, diced tomatoes, and tomato paste.

Add the bay leaves, dried thyme, dried rosemary, salt, and pepper.

Bring the mixture to a boil, then reduce the heat to low and cover.

Simmer

Let the stew simmer gently for about 1.5 to 2 hours, or until the rabbit is tender and the vegetables are cooked through. Stir occasionally.

Finish

Taste and adjust seasoning if needed.

Remove the bay leaves before serving.

Serve

Garnish with chopped fresh parsley.

Enjoy your meal!