Rabbit Stew


Serves 4


1 rabbit
4 peeled garlic cloves
2 onions, chopped
4 carrots, peeled and shopped
6 large tomatoes
2 tsp tomato paste (kunserva)
5 potatoes, peeled and quartered
4 bay leaves
Mixed herbs
200g fresh green peas
500ml red wine
1 tbsp olive oil
Freshly ground pepper



Prepare a marinade consisting of red wine, garlic, salt and pepper. Marinate the rabbit for a few hours.

Heat the olive oil in a large pot and add the rabbit until golden brown.

Add the tomatoes, onions, potatoes and carrots. Pour some of the marinade over the ingredients.

Bring to the boil on a high flame for around 15 minutes and then add the remaining marinade, bay leaves and peas. Simmer on low heat for around 2 hours, stirring occasionally. Add more wine if necessary.

Remove from hear after 2 hours and serve in the large pot.

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