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Makes 4 servings
Ingredients:
1/2 pound thick-cut bacon, cubed
2 pounds rabbit, cut into large cubes
2 tablespoons all purpose flour
6 cups vegetable stock
1 (15-ounce) can stewed tomatoes
8 carrots, diced
2 celery stalks, diced
2 tablespoons granulated sugar
1 onion, diced
1 cup fresh green peas
Salt and ground black pepper to taste
Directions:
1. Saute bacon in a pot until crisp. Remove bacon with a slotted spoon and set aside.
2. Cook rabbit in pot with bacon fat until it is evenly browned. Add flour, tossing to coat. Stir in broth and let simmer for 1 hour or until rabbit becomes tender.
3. Add tomatoes, carrots, celery, sugar, and onion and continue cooking, stirring occasionally, until sauce is thickened. Stir in peas and season with salt and pepper. Serve hot.
Ingredients:
1/2 pound thick-cut bacon, cubed
2 pounds rabbit, cut into large cubes
2 tablespoons all purpose flour
6 cups vegetable stock
1 (15-ounce) can stewed tomatoes
8 carrots, diced
2 celery stalks, diced
2 tablespoons granulated sugar
1 onion, diced
1 cup fresh green peas
Salt and ground black pepper to taste
Directions:
1. Saute bacon in a pot until crisp. Remove bacon with a slotted spoon and set aside.
2. Cook rabbit in pot with bacon fat until it is evenly browned. Add flour, tossing to coat. Stir in broth and let simmer for 1 hour or until rabbit becomes tender.
3. Add tomatoes, carrots, celery, sugar, and onion and continue cooking, stirring occasionally, until sauce is thickened. Stir in peas and season with salt and pepper. Serve hot.
