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Rabbit Stew Recipe

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Healthy Rabbit Stew Recipe

Healthy and Light

Here's a great Mediterranean Rabbit Stew Recipe, with pictures, that we developed to take advantage of the light and tasty meat, combined with fresh, seasonal vegetables and tasty Mediterranean herbs and spices.
How do we know the vegetables are seasonal?
Easy, we only buy what's on sale in our local market that day.
Rabbit is an ideal alternative to chicken, specially here by the Mediterranean where it is cheap and freely available.
The meat is tender, juicy and just a little stronger in flavour than chicken, in fact, if you don't like the idea of cooking rabbit - a good, free range chicken will do just as well.
Either way, just follow the step-by-step instructions below for a wonderful, healthy and easy evening meal or lunch.
The ingredients will serve two as a hearty meal or four as a light
supper, with a crunchy, fluffy baked potato.

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Ingredients

One medium Rabbit - about 1.25 kilo/2-1/2 lb. Cut into eight roughly equal pieces
One medium onion - chopped
Four clove of garlic - chopped
Two medium carrots sliced (see pics)
One eggplant/aubergine roughly chopped
Two large mushrooms - thickly sliced
One large tomato - chopped
100g./4ozs. fresh or frozen peas
Three stalks of celery with leaves kept separately (chopped)
One three inch cinammon stick
1/4 Teaspoon of Chilli flakes
Three or four bay leaves
Half a bottle of dry white wine
Olive oil - salt and pepper

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Method

OK - first brown all the rabbit in about 2 tablespoons olive oil in a non stick fry pan. Remove the rabbit and leave to one side.

Add the other ingredients to the pan (minus - bay leaves, peas, tomatoes and celery leaves), and brown.
Add Rabbit, wine, herbes de provence, bay leaves and cinammon.

Cook covered for twenty minutes
Add the tomato, peas and chopped celery leaves.
Cook covered for a further ten minutes.

Et Voila!

Delicious Mediterranean
Rabbit Stew!

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Ask Pam if you have any recipe queries..............she loves to help.

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