Mediterranean Rabbit Stew recipe (Casserole)


Yield: 8 servings

1   rabbit
1   chopped onion
4   chopped cloves garlic
2   sliced carrots
1   eggplant/aubergine roughly chopped
2   sliced large mushrooms
1   chopped tomato
100 g fresh pears
3   chopped stalks of celery
1   cinammon stick
¼ teaspoons Chilli flakes
3   bay leaves
½ liters dry white wine
some   olive oil
some   salt and pepper

Posted by MayLoL on Nov 15, 2010


Cut the rabbit into eight roughly equal pieces. Brown all the rabbit in about 2 tablespoons olive oil in a non stick fry pan. Remove the rabbit and leave to one side. Add the other ingredients to the pan (minus - bay leaves, peas, tomatoes and celery leaves), and brown. Add Rabbit, wine, bay leaves and cinnamon. Cook covered for 20 min. Add the tomato, peas and chopped celery leaves. Cook covered for a further 10 min.

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