Low Carb Maltese Rabbit Stew

local_grocery_store Ingredients

• 1 whole rabbit, cut into pieces
• 1 eggplant, cubed
• 1 zucchini, cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine
• 2 cups chicken broth
• 2 bay leaves
• 1 tsp thyme, fresh
• 1 tsp rosemary, fresh
• 2 tbsp olive oil

restaurant_menu Method

1. 1.Preheat oven to 350°F.
2. 2.Season rabbit pieces with salt and pepper. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add rabbit pieces and brown on all sides, about 8 minutes. Remove rabbit and set aside.
3. 3.Add onion, eggplant, and zucchini to the pot and cook until softened, about 5 minutes. Add garlic and cook for another minute.
4. 4.Add tomato paste and cook for 2-3 minutes, stirring constantly.
5. 5.Add red wine and stir to deglaze the pot, scraping up any brown bits from the bottom.
6. 6.Add chicken broth, bay leaves, thyme, and rosemary. Stir to combine.
7. 7.Add rabbit back to the pot and bring to a simmer.
8. 8.Cover and transfer to the oven. Bake for 1.5-2 hours, or until rabbit is tender and falling off the bone.
9. 9.Remove from oven and let cool for a few minutes before serving.

lightbulb_outline Tips

• chevron_rightIf you can't find rabbit, you can substitute chicken or beef.
• chevron_rightServe with crusty bread or over a bed of rice or couscous for a heartier meal.