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Rabbit Stew

Author Eva Kosmas Flores


  • 1 Rabbit about 3 lbs in weight
  • 3 Carrots peeled & sliced
  • 2 Stalks of Celery sliced
  • 1 Large Yellow Onion chopped
  • 6 Cloves of Garlic minced
  • 5 Tomatoes cut into eights
  • 1 Cup Vegetable Broth
  • 1/2 Cup White Wine
  • 1/3 Cup White Vinegar
  • 1/3 Cup Olive Oil
  • 2 Tablespoons Butter
  • 1 Tablespoon Plus 1 Teaspoon Tomato Paste
  • 3 Bay Leaves
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Fresh Oregano
  • 2 Teaspoons Salt plus more to taste
  • 2 Teaspoons Pepper plus more to taste
  • 1/2 Teaspoon Allspice
  • 1/4 Teaspoon Cinnamon


  1. Separate the rabbit into legs, ribs, arms, and thighs. Rub the outside of the rabbit meat with a teaspoon of the salt and a teaspoon of the pepper. Set aside.
  2. Heat the olive oil in a large pot over medium heat and add the onions and garlic, sautéing until transparent and lightly browned around the edges, about 20 minutes, stirring every 5 minutes. Move the onion and garlic mixture to the sides of the pan and add the rabbit meat in the center. Brown the meat on all sides, cooking for about 10 minutes.
  3. Add the tomatoes, tomato paste, vegetable broth, vinegar, wine, carrots, celery, butter, dried herbs and spices, and the remaining salt and pepper. Stir until blended and bring the mixture to a boil. Lower the heat to a simmer and then cover and cook for 2 and 1/2 to 3 hours, or until the rabbit meat is tender and falls off the bone. Stir in the fresh oregano and taste. Add more salt and pepper until your personal preference is satisfied, then serve.