| Ingredients | Instructions |
|---|---|
| 1 rabbit, cut into pieces | 1. In a large pot or Dutch oven, heat oil over medium-high heat. |
| 2 tablespoons vegetable oil | 2. Add rabbit pieces and cook until browned on all sides, about 5 minutes. |
| 1 large onion, chopped | 3. Remove rabbit from pot and set aside. |
| 2 garlic cloves, minced | 4. Add onion and garlic to pot and cook until softened, about 5 minutes. |
| 2 carrots, peeled and sliced | 5. Add carrots, celery, and potatoes to pot and cook for 5 minutes. |
| 2 celery stalks, sliced | 6. Stir in tomato paste and cook for 1 minute. |
| 2 potatoes, peeled and cubed | 7. Add chicken broth, bay leaves, thyme, and rosemary to pot. |
| 2 tablespoons tomato paste | 8. Return rabbit to pot and bring to a boil. |
| 4 cups chicken broth | 9. Reduce heat to low and simmer, covered, for 1 hour. |
| 2 bay leaves | 10. Add peas and cook for 10 minutes. |
| 1 teaspoon dried thyme | 11. Season with salt and pepper to taste. |
| 1 teaspoon dried rosemary | 12. Serve hot and enjoy! |
| 1 cup frozen peas | 13. Optional: Garnish with chopped parsley before serving. |
| Salt and pepper to taste |
Tips:
- If you’re using a wild rabbit, be sure to soak it in salt water overnight before cooking to help remove any gamey taste.
- If you don’t have chicken broth on hand, you can use beef broth or vegetable broth instead.
- If you prefer a thicker stew, you can add a tablespoon of flour to the pot after browning the rabbit to help thicken the broth.
Enjoy your delicious US-style Rabbit Stew!
