When I was a kid growing up in Australia, my mum used to cook Rabbit stew... It's REALLY good!
Rabbit stew
Ingredients
400g rabbit pieces
1 tablespoon plain flour
1 teaspoon olive oil
3/4 cup water
1/2 cup dry white wine
2 teaspoons no-added-salt tomato paste
1/2 small chicken stock cube, crumbled
1 carrot, chopped
1 potato, chopped
4 baby onions
1/2 cup frozen peas
Method
Toss rabbit in flour, shake away excess flour. Heat oil in pan, add rabbit, cook until rabbit is browned all over. Stir in water, wine, paste and stock cube, bring to boil, simmer, covered, for 1 hour. Add carrot, potato and onions, cook for 15 minutes, add peas, cook until vegetables are tender.
Rabbit stew
Ingredients
400g rabbit pieces
1 tablespoon plain flour
1 teaspoon olive oil
3/4 cup water
1/2 cup dry white wine
2 teaspoons no-added-salt tomato paste
1/2 small chicken stock cube, crumbled
1 carrot, chopped
1 potato, chopped
4 baby onions
1/2 cup frozen peas
Method
Toss rabbit in flour, shake away excess flour. Heat oil in pan, add rabbit, cook until rabbit is browned all over. Stir in water, wine, paste and stock cube, bring to boil, simmer, covered, for 1 hour. Add carrot, potato and onions, cook for 15 minutes, add peas, cook until vegetables are tender.
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