RABBIT STEW – Dads That Cook

Ingredients

• A rich and hearty Rabbit Stew just in time for Easter! Loaded with veggies, simmered in a delicious red wine broth, and served over grits.
• INGREDIENTS:
• 3 wild rabbits, separated into shoulders, legs, and saddle pieces
• 2 shallots, minced
• 2 yellow onions, thinly sliced
• 2 carrots, thickly sliced
• 2 tbsp flour
• Salt and pepper
• 2 tbsp butter
• 1 tbsp olive oil
• 2 cups red wine
• 2 cups hot water
• 1 tbsp Better Than Bouillon vegetable base
• 1 tbsp basil (use fresh if available)
• 1 tbsp thyme (use fresh if available)
• 1 tbsp oregano (use fresh if available)
• 1 ½ cups sliced button mushrooms
• Delta Blues Rice brown rice grits, for serving
• Tools Large Dutch oven Large bowl Paper towel lined baking sheet Small container Cutting board Knife DIRECTIONS:
• Large Dutch oven
• Large bowl
• Paper towel lined baking sheet
• Small container
• Cutting board
• Knife
• DIRECTIONS: