• 4servings
  • 20minutes
  • 924calories

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Ingredients Jump to Instructions ↓

  1. 1/4 cup oil

  2. 1 (3 pound) rabbit, cleaned and cut into pieces

  3. 1 large onion, chopped

  4. 3 cloves garlic, chopped

  5. 1/2 cup red wine

  6. 1 bay leaf

  7. 1 cube beef bouillon

  8. 1/4 teaspoon ground nutmeg

  9. 2 tablespoons tomato paste

  10. 1/4 teaspoon white sugar

  11. salt and pepper to taste

  12. 4 large potatoes, peeled and quartered

  13. 2 carrots, chopped

  14. 1/2 cup peas

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.


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