Rabbit Stew

 Ingredients:

1 rabbit

1 small onion, chopped

2 carrots, chopped

10-15 baby potatoes (or 2-3 regular potatoes)

2 bay leaves

3 garlic cloves, crushed

fresh thyme

fresh rosemary

1/2 cup flour

1 tbsp mustard

1 pint beer (Belgian ale works best)

1-2 cups chicken or vegetable stock

salt & pepper to taste

1 tbsp paprika

Clean the rabbit – sometimes butchers leave the heart and livers in – your call if you include it in the stew! Butcher the rabbit – separate 4 legs, then cut along the lower rib to separate the belly and the rib cage.

Cover the rabbit with flour and cook the meat in a deep pot with olive oil. The goal is to cook the meat so it is nearly falling off the bone. Once cooked through, separate from the bone. Return the meat into the pot, salt & pepper.

Add garlic, rosemary, thyme and paprika. Let simmer for a few minutes until fragrant. Then add beer, mustard and let it warm up for a few min.

Now add 1 cup of stock and veggies. You can add all or some of the second cup of stock if needed, given the volume of veggies and how quickly liquids will cook out. Add bay leaves. Bring to boil then simmer for at least 40 min so the veggies are cooked through and the stew thickens.

Pro tip: to help thicken the stew, spread mustard on a piece of bread and drop it in to dissolve.