Hunters'S Rabbit Stew

1. 1

   Everything is cooked on LOW heat (~1/3 of max).

2. 2

   1. Clean and roughly chop the garlic.

3. 3

   2. Place a large stew pot on low heat and add olive oil (to cover the bottom of the pot), chopped garlic, and small amount (~1/4tsp) of finely chopped rosemary, then slowly heat until the garlic yellows. (~10min)

4. 4

   3. Add the rabbit pieces, mix and cover, allowing them to release their own juices. Mix intermittently to avoid burning.

5. 5

   4. Once the rabbit meat has released its own juices (~15-30min cooking), add bay leaves, small amount of salt (better to add more at end as the wine will also make it slightly salty), tomato paste, the remaining rosemary and Vegeta. Mix and cover.

6. 6

   5. Once the meat juices have almost fully reduced, add red wine to ~85% of the level of rabbit pieces and allow to reduce. Mix and cover. Mix intermittently to avoid burning.

7. 7

   Cooking should take ~1.5 hours once the rabbit is covered with wine.

8. 8

   If necessary, season with salt and pepper just before completion of cooking.

9. 9

   Serve warm with gnocchi.

* Per serving · 4 servings · Values may vary.

No additional tips available.