Rabbit Stew

1. 1

   Preheat the oven to 325u00b0F. Heat half the oil in Dutch oven on high heat. Cook rabbit, in batches, until browned.

2. 2

   Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add 1 cup water, stock, undrained tomatoes, potatoes, carrots, vinegar, bay leaves, red pepper flakes and mint to pan. Return rabbit to pan; bring to a boil.

3. 3

   Cook in oven, covered, about 2 hours or until rabbit is tender. Add peas; cook, uncovered, for 15 mins.

* Per serving · 4 servings · Values may vary.

No additional tips available.