Friday, August 16, 2013

French Rabbit Stew

1 rabbit, cut into pieces
1 onion, sliced
4 carrots, cut into 1/2 in pieces
1 fennel, chopped
4 tomatoes (or a can of diced organic tomatoes)
1 cup of chicken broth
Half a cup of white wine
Salt, pepper, parsley, thyme

Brown onions in olive oil with rabbit pieces, turning until both sides are lightly browned.  Then add other ingredients, bring to a boil, lower to simmer, and cook until rabbit is cooked through and begins to fall from bone.  Add more broth if needed.  This would be the perfect dish for a crock pot meal.
Serve over rice or noodles.

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Greenleaves Spitfire

Welcome home, Greenleaves Spitfire! She was first CJD in the MAC specialty for her first leg.