👨‍🍳 Instructions

1. 1

   Pat the rabbit pieces dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the rabbit pieces on all sides in batches, then remove and set aside.

   💡 Tip: Browning the rabbit well adds significant flavor to the stew.
2. 2

   Reduce the heat to medium and add the chopped onions to the pot. Cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Add the minced garlic and sliced carrots and cook for another 3-4 minutes until slightly softened.

   💡 Tip: Soften the vegetables before adding liquids to develop their flavors.
3. 3

   Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.

   💡 Tip: Deglazing with wine helps to lift all the flavorful fond from the pot.
4. 4

   Add the crushed tomatoes, chicken or vegetable broth, thyme sprigs, rosemary sprigs, and bay leaf to the pot. Return the browned rabbit pieces to the pot.

   💡 Tip: Ensure the liquid mostly covers the rabbit pieces.
5. 5

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the rabbit is very tender and falling off the bone. Stir occasionally.

   💡 Tip: Slow cooking is key to tenderizing rabbit meat.
6. 6

   Remove the herb sprigs and bay leaf. Season the stew with salt and pepper to taste. If the sauce is too thin, you can simmer it uncovered for the last 10-15 minutes to thicken.

   💡 Tip: Adjust seasoning at the end of cooking to ensure the best flavor.
7. 7

   Garnish with fresh chopped parsley before serving. This stew is excellent served with crusty bread, mashed potatoes, or polenta.

   💡 Tip: Rabbit stew often tastes even better the next day, allowing the flavors to meld.