Rustic Rabbit and Blue Cheese Stew
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- Serves 4
- Cooks in 22.5 mins (20m prep + 2.5m cook)
- Difficulty: medium
- Tastes:
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Estimated nutrition per serving
Rabbit and blue cheese stew
local_grocery_store Ingredients
restaurant_menu Method
- 1.Heat the olive oil in a large dutch oven over medium-high heat. Add the rabbit pieces and cook until browned on all sides, about 5 minutes per side.
- 2.Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- 3.Add the garlic, thyme, and bay leaves to the pot and cook until fragrant, about 1 minute.
- 4.Add the chicken broth and bring to a simmer. Reduce the heat to low and cover the pot. Let the stew simmer until the rabbit is tender and falling off the bone, about 2 hours.
- 5.Remove the bay leaves from the pot. Ladle the stew into bowls and top each bowl with a generous sprinkle of blue cheese crumbles. Serve with crusty bread to soak up the broth.
lightbulb_outline Tips
- If you can't find rabbit, you can substitute chicken thighs or another hearty meat.
- To save time, you can use pre-cut rabbit pieces.
- This stew can be made ahead of time and reheated for an easy weeknight meal.