Ingredients for Rabbit Stew:
- 1 rabbit (cut into pieces)
- 2 tablespoons olive oil (or butter)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 3 carrots (sliced)
- 2 potatoes (peeled and cubed)
- 1 cup mushrooms (optional)
- 1 cup vegetable broth
- 1 cup red wine (or water for a non-alcoholic version)
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh parsley (for garnish)
For the Mashed Potatoes:
- 4 medium potatoes (peeled and chopped)
- 2 tablespoons butter
- 1/4 cup milk (or cream for a richer version)
- Salt and pepper to taste
Instructions:
For the Rabbit Stew:
- Prepare the Rabbit:
- Heat olive oil in a large pot over medium heat.
- Brown the rabbit pieces in batches, ensuring they are evenly cooked on all sides. Remove the rabbit and set aside.
- Cook Vegetables:
- In the same pot, add the chopped onion and minced garlic. Sauté until soft and fragrant, about 3-4 minutes.
- Add the carrots, potatoes, and mushrooms (if using) to the pot and cook for another 5 minutes.
- Add Liquids and Seasoning:
- Stir in the tomato paste, thyme, and rosemary.
- Pour in the red wine and vegetable broth. Season with salt and pepper to taste.
- Return the rabbit pieces to the pot, making sure they’re submerged in the liquid.
- Simmer the Stew:
- Bring the mixture to a simmer, then cover and cook for 1.5 to 2 hours, or until the rabbit is tender and the flavors have melded together. Stir occasionally.
For the Mashed Potatoes:
- Boil the Potatoes:
- Place the peeled and chopped potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 15 minutes.
- Mash the Potatoes:
- Drain the potatoes and return them to the pot. Add butter and milk. Mash until smooth and creamy. Season with salt and pepper to taste.
- Serve:
- Spoon the mashed potatoes onto a plate alongside the rabbit stew. Garnish the stew with fresh parsley before serving.
Enjoy your hearty and flavorful rabbit stew with mashed potatoes!