Rabbit Stew Recipe from the Mediterranean

	
Rabbit Stew Recipe



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


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.



https://www.cutting-edge-mediterranean-recipes.com/rabbit-stew-recipe.html