Rabbit Stew

This hearty Rabbit Stew is a comforting and nutrient-rich dish, perfect for a Paleo American lunch. With tender rabbit meat and a medley of fresh vegetables, it's a wholesome meal that warms the soul.

Ingredients

• Rabbit meat - 400 grams, cut into chunks
• Olive oil - 2 tablespoons
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Carrots - 2 medium, sliced
• Celery - 2 stalks, chopped
• Mushrooms - 150 grams, sliced
• Chicken broth - 500 ml (preferably low-sodium)
• Thyme - 1 teaspoon, dried
• Rosemary - 1 teaspoon, dried
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Add the rabbit chunks to the pot, browning them on all sides for about 5-7 minutes.
4. Stir in the sliced carrots, chopped celery, and mushrooms, cooking for an additional 5 minutes.
5. Pour in the chicken broth and add the dried thyme, dried rosemary, bay leaf, salt, and black pepper.
6. Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer for 60 minutes, stirring occasionally.
7. After 60 minutes, remove the bay leaf and check if the rabbit is tender. If not, simmer for an additional 10-15 minutes.
8. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from vegetables, promoting overall health.

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