Maltese Rabbit Stew

local_grocery_store Ingredients

• 2 lbs rabbit meat, cut into pieces
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 14 oz canned tomatoes, diced
• 2 cups chicken stock, low-sodium
• 1 cup red wine
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 2 bay leaves
• 1 tsp thyme, dried
• 1 tsp rosemary, dried
• to taste salt
• to taste black pepper, freshly ground

restaurant_menu Method

1. 1.Heat the olive oil in a large pot over medium-high heat. Add the rabbit meat and brown on all sides, about 5 minutes. Remove the rabbit from the pot and set aside.
2. 2.Add the onion and garlic to the pot and sauté until softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute.
3. 3.Add the canned tomatoes, chicken stock, red wine, carrots, potatoes, bay leaves, thyme, and rosemary to the pot. Season with salt and black pepper to taste. Bring the mixture to a simmer.
4. 4.Return the rabbit meat to the pot and stir to combine. Cover the pot and simmer for 1 hour, or until the rabbit is tender and falls off the bone.
5. 5.Remove the bay leaves from the pot and discard. Serve the stew hot, garnished with fresh parsley or cilantro, if desired.

lightbulb_outline Tips

• chevron_rightIf you can't find rabbit meat, you can substitute with chicken or beef. Just adjust the cooking time accordingly.
• chevron_rightIf you prefer a thicker stew, you can add a cornstarch slurry (cornstarch mixed with water) to the pot during the last 10 minutes of cooking.