Rustic Rabbit and Blue Cheese Stew

local_grocery_store Ingredients

• 1 rabbit, whole, cut into pieces (approx. 2 lbs)
• 4 oz blue cheese, crumbled

restaurant_menu Method

1. 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. 2.Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
3. 3.Add the garlic, thyme, and bay leaves to the pot and cook until fragrant, about 1 minute.
4. 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. 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

• chevron_rightIf you can't find rabbit, you can substitute chicken thighs or another hearty meat.
• chevron_rightTo save time, you can use pre-cut rabbit pieces.
• chevron_rightThis stew can be made ahead of time and reheated for an easy weeknight meal.