Name: Rabbit Stew
Yield: 4 servings
Ingredients: 1 rabbit, about 3 pounds, cut up; 1/2 cup all purpose flour; 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 4 tablespoons unsalted butter; 2 medium onions, sliced; 2 cups chopped waxy potatoes; 2 cups chicken broth; 1 cup white wine; 2 tablespoons chopped fresh herbs, such as thyme, oregano, or parsley, divided

1

Toss the rabbit pieces in the flour and salt and pepper.

2

Place a 12-inch cast-iron skillet over medium heat, add the butter, and melt.

3

Once the butter has melted, add the rabbit and brown on all sides, about 15 minutes.

4

Add the onions, potatoes, broth, wine, and half of the herbs.

5

Cover and bring to a simmer.

6

Cook the rabbit for 25 minutes, then uncover and cook for another 10 minutes.

7

Remove from the heat, sprinkle on the remaining herbs, and serve immediately.

Rabbit Stew

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