Greek Rabbit Stew

"Adapted from Hunter, Angler, Gardener, Cook blog."
 
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Ready In:
2hrs
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Cut up rabbits into serving pieces. Use the little bits like kidneys, liver, bellies, etc., too. Salt and set aside 30 minutes, unless already brined.
  • Heat 1/4 c olive oil in frying pan and brown rabbit pieces well. Remove pieces to a dutch oven or other heavy, lidded pan.
  • Saute onions 4-5 minutes over medium high heat. Add garlic and saute another minute. Sprinkle with salt.
  • Place sauted onions and garlic over rabbit pieces in dutch oven, then place allspice berries, cinnamon stick, oregano, and bay leaves on top.
  • In frying pan, combine tomatoes, wines, vinegar, stock, and tomato paste. Cook down over high heat for about 4 minutes. Pour over rabbit pieces.
  • Cover dutch oven and bring contents to a simmer. Cook slowly 1-2 hours until meat is falling off the bone.
  • Serve with freshly ground black pepper and a drizzle of olive oil.

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RECIPE SUBMITTED BY

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