READY IN: 2 hrs 40 mins
SERVES: 3-5 people
INGREDIENTS
1 large rabbit
2 garlic cloves
1 diced green onion
8 ounces bacon pieces
3 tablespoons olive oil
1 cup your choice wine
1 cup small onion
1 tablespoon butter
10 baby potatoes halved or quartered
1 half bag of baby carrots
1 teaspoon salt
1 teaspoon pepper
(Optional) Bread Bowls
DIRECTIONS
1 Chop rabbit meat into 10 pieces
2 Dice the onion and garlic
3 Cube cut the bacon pieces
4 Sear the rabbit pieces in olive oil, until lightly braised to lock in flavor then remove from pan to rest
6 Using your rabbit braise pan caramelize onion and garlic
7 Toss in your cubed bacon and cook to desired texture
8 Pour off excess fat.
9 Return rabbit to pan and wash with the your choice wine.
10 Add 3 cups water, cover and cook for 1 hour 40 minutes.
11 Cook fresh onions in water add butter, salt and pepper.
14 Cook down your water until you have caramelized sauce!
15 Add your halved or quartered potatoes and baby carrots to the pot after you have cooked for about an hour
16 Remove bones if you cooked bone in
17 Cover pot simmer until baby carrots are soft
18 (Optional) Serve stew in fresh baked bread bowl