rabbit stew with tomatoes, onions, and dijon.

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By Jean Ray

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.

prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For rabbit stew with tomatoes, onions, and dijon.

  • 1
    2-3 lb domestic rabbit, cut-up
  • 3 Tbsp
    olive oil
  • 3
    medium yellow onions, quartered
  • 1 tsp
    minced garlic
  • 1
    28-32 oz can diced tomatoes, or use fresh, peeled, diced
  • 1 tsp
    dried thyme
  • 2
    bay leaves
  • 1/4 tsp
    chili powder
  • 1/3 c
    white wine
  • 1/4 c
    dijon mustard
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How To Make rabbit stew with tomatoes, onions, and dijon.

  • 1
    Heat olive oil in large pan. Salt and pepper rabbit pieces, brown in oil. Remove to a plate when browned.
  • 2
    Saute onion pieces in olive oil on medium high about 5 minutes. Add minced garlic and cook 1 minute more.
  • 3
    Add tomatoes, thyme, bay leaves, and chili powder. Put rabbit on top of tomato mixture. Pour wine over. Cover and simmer 45 minutes, stirring occasionally.
  • 4
    Add 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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