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!