Maltese Rabbit Stew

local_grocery_store Ingredients

• 1.5 lbs rabbit meat, cut into pieces
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can canned tomatoes, crushed
• 2 cups chicken broth
• 1 cup red wine
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 2 bay leaves
• 1 sprig rosemary
• 1 sprig thyme
• 2 tbsp olive oil
• to taste salt
• to taste black pepper

restaurant_menu Method

1. 1.Heat the olive oil in a large pot over medium-high heat. Add the rabbit pieces and cook until browned on all sides, about 5 minutes. Remove the rabbit from the pot and set aside.
2. 2.Add the onions, garlic, celery, and carrots to the pot and cook until softened, about 5 minutes.
3. 3.Add the tomato paste and canned tomatoes to the pot and stir to combine. Add the chicken broth, red wine, bay leaves, rosemary, and thyme to the pot and stir to combine.
4. 4.Return the rabbit to the pot and bring the mixture to a simmer. Reduce the heat to low and let the stew simmer for 1 hour, or until the rabbit is tender.
5. 5.Season the stew with salt and black pepper, to taste. Serve the stew over a bed of fluffy couscous.

lightbulb_outline Tips

• chevron_rightIf you can't find rabbit meat, you can substitute chicken or pork.
• chevron_rightThis stew tastes even better the next day, so feel free to make it ahead of time.
• chevron_rightServe the stew with a side of crusty bread for soaking up the delicious sauce.