Rabbit Stew

Rabbit meat stewed slowly in a rich tomato and herb sauce.

Steps

1. Heat the oil in a large pot over a medium heat. 2. Add the chopped onions and fry until softened. 3. Stir in the garlic, tomato puree, oregano, mustard, brown sugar, black pepper and salt. Continue to cook for 2-3 minutes. 4. Add the rabbit pieces and chicken stock. Bring to the boil, then reduce the heat to a simmer and cover the pot. 5. Cook for 1 hour until the rabbit is cooked through. 6. Serve with mashed potatoes or rice.

Ingredients for 1 person: • 1 Rabbit chopped into pieces • 2 tablespoons olive oil • 2 large onions, chopped • 3 cloves of garlic, minced • 3 tablespoons tomato puree • ½ teaspoon of dried oregano • 2 tablespoons mustard • 1 teaspoon dark brown sugar • ½ teaspoon of black pepper • 1 teaspoon of sea salt • 1 cup chicken stock