Rabbit Stew

Method

Heat olive oil in a heavy-bottomed pot and brown the rabbit pieces on all sides, then remove and set aside. In the same pot, soften the onions and garlic until fragrant, then stir in the tomato puree and cook for one minute. Dust the rabbit with flour, return to the pot, and deglaze with red wine, scraping up the browned bits. Add the stock, carrots, potatoes, bay leaves, rosemary, thyme, peppercorns and salt, then bring to a simmer. Cover and cook gently for one and a half to two hours until the rabbit is tender and the vegetables are cooked through. Taste and adjust seasoning before serving hot with crusty bread.