Rabbit Stew

1. 1
   prep · ~5 min

   Season and dredge the rabbit pieces.

   1.Pat the rabbit pieces dry with paper towels.

   2.Season all sides with salt and black pepper.

   3.Spread all-purpose flour on a shallow plate and lightly dredge each piece, shaking off excess.
2. 2
   fry · ~15 min

   Brown the rabbit in batches.

   1.Heat 2 tbsp olive oil in a dutch oven over medium-high heat until shimmering.

   2.Working in batches, brown the rabbit pieces until golden on all sides (about 3-4 min per side).

   3.Transfer browned rabbit to a plate and set aside.

   TIPDon't crowd the pot — overcrowding steams the meat instead of searing it.
3. 3
   saute · ~9 min

   Build the aromatic base.

   1.Add the remaining 1 tbsp olive oil to the same pot.

   2.Add chopped onions, carrots, and celery. Sauté until softened (5-7 min).

   3.Add minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.

   TIPScrape up the browned bits from the bottom — they hold deep flavor.
4. 4
   simmer · ~5 min

   Deglaze with red wine and add liquid.

   1.Pour in the red wine and bring to a boil, scraping the bottom of the pot.

   2.Let the wine reduce by half (about 2-3 min).

   3.Return the browned rabbit to the pot, then add water until the pieces are mostly submerged.

   4.Add bay leaves and dried thyme, stirring gently.
5. 5
   simmer · ~60 min

   Cover and slow-cook the stew.

   1.Bring the liquid to a gentle boil, then reduce heat to low.

   2.Cover with a tight-fitting lid and simmer for 1 hour, or until the rabbit is fork-tender.

   TIPCheck occasionally and add a splash of water if the liquid drops too low.
6. 6
   simmer · ~30 min

   Add potatoes and finish cooking.

   1.Add the potato chunks to the pot, nestling them into the liquid.

   2.Cover again and simmer for another 25-30 minutes until the potatoes are tender.
7. 7
   prep · ~1 min

   Remove bay leaves and adjust seasoning.

   Fish out the bay leaves and discard them. Taste the broth and add another pinch of salt and pepper if needed.

8. 8
   serve · ~1 min

   Ladle into bowls and garnish with fresh parsley.

   Serve hot in deep bowls with crusty bread on the side for sopping up the gravy.

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