Maltese Rabbit Stew

Ingredients

• 1/4 cup oil
• 1 (3 pound) rabbit, cleaned and cut into pieces
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1/2 cup red wine
• 1 bay leaf
• 1 cube beef bouillon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons tomato paste
• 1/4 teaspoon white sugar
• salt and pepper to taste
• 4 large potatoes, peeled and quartered
• 2 carrots, chopped
• 1/2 cup peas

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oil in a large heavy pot over medium-high heat. Season the rabbit pieces with salt and pepper, then brown them in batches for about 8 minutes total. Set the pieces aside.

2. Lower the heat to medium. Add the chopped onion and cook until soft, about 5 minutes. Stir in the garlic and cook 1 minute more.

3. Stir in the tomato paste and cook 2 minutes. Pour in the red wine, scrape up the browned bits, and let it bubble for 3 minutes.

4. Return the rabbit to the pot. Add the bay leaf, nutmeg, sugar and beef bouillon cube, then pour in enough water to just cover the meat. Bring to a boil.

5. Reduce the heat to low, cover, and simmer for 30 minutes.

6. Add the potatoes and carrots, pressing them down into the liquid. Add a splash of water if the pot looks dry. Cover and simmer about 25 minutes until the vegetables are tender.

7. Stir in the peas and simmer uncovered for 5 minutes. Remove the bay leaf and season with salt and pepper to taste.

8. Check that the thickest piece of rabbit reaches 160°F (71°C) and is tender. If not, keep simmering for a few more minutes, then serve hot.