|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|
- 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!