Rabbit Stew Recipe
Ingredients
2 rabbits, skinned, cleaned, and cut in four pieces each
1 1/2 cups mild vinegar
1 cup water
1 large onion, quartered
2 teaspoons salt
1 teaspoon pepper
2 bay leaves
2 pounds whole baby onions
3 tablespoons olive oil
2 tablespoons tomato paste mixed with
1 cup water
1 cup red wine
1 garlic clove, crushed in a garlic press
1 bay leaf
1/8 teaspoon cinnamon
Salt and pepper to taste
Water to cover
How to make Rabbit Stew
1. Put rabbit pieces into a large bowl. Add vinegar, water, onion, salt, pepper, and bay leaves. Cover. Refrigerate 4 hours, turning occasionally. Pat dry.2. Peel onions. Cut a small cross at the base of each (to keep onions whole during cooking).
3. Heat olive oil in a large Dutch oven and sear rabbits on all sides until reddened. Add all ingredients including onions and water to barely cover. Bring to a boil. Cover.
4. Bake at 250°F about 2 hours, or until rabbit is tender.
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Rabbit Stew
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