Classic Rabbit Stew Recipe

Classic Rabbit Stew Recipe

• 1 whole rabbit, quartered
• 1 large sweet onion
• 4 celery stems
• 3 large carrots
• 2 tbsp. smoked paprika
• 1 tbsp. oregano
• 3 bay leaves
• 2 cups of red wine
• 2 cups chicken stock
• 1/2 cup flour
• 4 tbsp. olive oil
• salt and pepper, to taste

1. Dice the onion, carrot and celery.
2. Preheat a large pot at medium heat and add the olive oil and the diced vegetables. Season with oregano and paprika. Stir and cook until vegetables are tender.
3. Season the rabbit with salt and pepper.
4. Prepare a large bowl or plate with flour, and dredge the rabbit pieces to coat.
5. Move the vegetables to one side of the pot and place the rabbit pieces in the center. Turn the heat to high and cook until the meat is golden on both sides.
6. Add the wine, chicken stock and bay leaves, reduce the heat and simmer for 10-15 minutes, tasting occasionally to add salt and pepper as needed.