Rabbit Hole Heigold Recipe

Prepare the Rabbit

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

Chop Vegetables

Chop the onion, dice the carrots, and celery. Mince the garlic and set all aside.

Sear the Rabbit

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the rabbit pieces and sear them on all sides until golden brown, about 5-7 minutes. Remove the rabbit and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

Combine Ingredients

Return the seared rabbit pieces to the pot. Add the chicken broth, bay leaves, and thyme. Bring to a boil.

Simmer

Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the rabbit is tender and fully cooked.

Final Touches

Once cooked, remove the pot from heat. Discard the bay leaves and taste the broth, adjusting salt and pepper as necessary.

Serve

Ladle the rabbit stew into bowls and garnish with fresh parsley and lemon wedges if desired. Enjoy your Rabbit Hole Heigold!