rabbit stew with tomatoes, onions, and dijon.
Updated on Aug 2, 2014
Adapted from a chicken stew recipe on Simply Recipes. Use 1 chicken, cut-up, for chicken stew. I used fresh tomatoes but canned is fine too.
No Image
prep time
20 Min
cook time
1 Hr
method
Stove Top
yield
Ingredients
- 1 - 2-3 lb domestic rabbit, cut-up
- 3 tablespoons olive oil
- 3 - medium yellow onions, quartered
- 1 teaspoon minced garlic
- 1 - 28-32 oz can diced tomatoes, or use fresh, peeled, diced
- 1 teaspoon dried thyme
- 2 - bay leaves
- 1/4 teaspoon chili powder
- 1/3 cup white wine
- 1/4 cup dijon mustard
How To Make rabbit stew with tomatoes, onions, and dijon.
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Step 1Heat olive oil in large pan. Salt and pepper rabbit pieces, brown in oil. Remove to a plate when browned.
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Step 2Saute onion pieces in olive oil on medium high about 5 minutes. Add minced garlic and cook 1 minute more.
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Step 3Add tomatoes, thyme, bay leaves, and chili powder. Put rabbit on top of tomato mixture. Pour wine over. Cover and simmer 45 minutes, stirring occasionally.
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Step 4Add mustard to pot and stir. Increase heat to medium high and cook 10 minutes, until sauce is thick enough to stick to meat. Remove bay leaves.
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