Rabbit Hole Cavehill Recipe

Prep the Rabbit

Rinse the rabbit pieces under cold water and pat them dry with paper towels. Season with salt and black pepper.

Chop Vegetables

Chop the onion, slice the carrots, chop the celery, and cube the potatoes. Mince the garlic and set aside.

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until onion is translucent.

Brown the Rabbit

Add the seasoned rabbit pieces to the pot. Sauté for about 5-7 minutes until browned on all sides.

Add Vegetables

Stir in the sliced carrots, chopped celery, and cubed potatoes. Cook for another 5 minutes, stirring occasionally.

Deglaze with Wine

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 3-4 minutes.

Add Broth and Herbs

Pour in the vegetable broth, then add the thyme and bay leaves. Bring the mixture to a boil.

Simmer

Reduce heat to low and cover the pot. Let it simmer for about 1 hour, or until the rabbit is tender.

Final Adjustments

Taste and adjust the seasoning with additional salt and pepper if needed. Remove bay leaves before serving.

Plate the Dish

Serve the rabbit stew hot, garnished with chopped parsley. Offer crusty bread on the side for dipping.