Rabbit Stew

Ingredients 

• 400g rabbit fillet  
• 30g plain flour
• 2 slices of bacon, finely chopped
• 2 tomatoes, roughly chopped
• 300g button mushrooms, roughly chopped
• 1 onions, finely sliced
• 1 sprig of thyme
• 2 bay leaves
• Mixed herbs 
• 2 garlic cloves, finely chopped
• 1 cup chicken stock 
• 100ml white wine
• Salt, ground black pepper
• Olive oil

Method

- Add a little salt and pepper to flour and mix well together. Then roll rabbit portions in seasoned flour.
- Heat oil in a deep frying pan, cook the rabbit until slightly golden, and then put it aside and allow to rest.
- In the same pan, add onion, garlic, bacon and stir-fry them until the onion is translucent, then add mushrooms, tomatoes. Pour in white whine and let it reduce by half.
- Transfer the rabbit to the pan, add bay leaves, thyme and the chicken stock. Bring to boil and simmer it for 30-45 minutes or until cooked to your liking.
- Top it with mix herbs and serve hot with boiled rice/bread.

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