Rabbit Stew with Potatoes
Rabbit stewed with potatoes, garlic and thyme in a white wine sauce. Lean, cheap and very tasty meat.
- Total
- 70 min
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- cut-up rabbit2.75 lb
- potato4
- onion1
- green bell pepper1
- garlic clove4
- tomato1
- white wine0.75 cup
- thyme1 tsp
- bay leaf1
- olive oil4 tbsp
- salt2 tsp
Method
- 1
Salt the cut-up rabbit and brown in the olive oil in a casserole. Set aside.
- 2
In the same casserole, sweat the chopped onion, green pepper and garlic 10 minutes. Add the grated tomato 5 minutes.
- 3
Return the rabbit, pour in the white wine and reduce 3 minutes.
- 4
Add the thyme, bay leaf and water to almost cover, and cook 25 minutes.
- 5
Add the snapped potato and cook 20 more minutes, until tender.
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