Braised Rabbit Stew
By Traeger Kitchen
This wild twist on traditional stew will blow your taste buds away. Tender rabbit, vegetables and a rich broth make for a winner every time.
Prep Time
15 Min
Cook Time
2 Hr
30 Min
Pellets
Apple
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Tablespoon | Olive oil |
| 1 Whole | (3 lb) rabbit, cut into pieces |
| 2 Tablespoon | butter |
| 1 Whole | onion, diced |
| 1 Whole | carrot, diced |
| 1 Stalk | celery, diced |
| 2 Clove | garlic, minced |
| 2 Tablespoon | flour |
| 1 Cup | red wine |
| 4 Cup | chicken broth |
| 1 Sprig | fresh thyme |
| 2 Whole | bay leaf |
| 1 Handful | parsley, chopped |
| 1 To Taste | salt and pepper |
Steps
1
Heat 1 tablespoon olive oil in dutch oven over medium-high heat. When the oil is hot, brown the rabbit pieces in batches until golden brown and set aside.
2
Add 2 tablespoons butter to the pan and when the butter is melted add the onion, carrot and celery. Saute 10 minutes until carrots are tender and onions are translucent.
3
Add garlic and saute 1 minute more.
4
Sprinkle flour over onion mixture, stir well, and cook for 1 minute more. While stirring, pour in red wine and chicken stock and place rabbit pieces back in making sure they’re covered at least 3/4 of the way.
5
Add bay leaves and thyme and bring liquid to a simmer.
6
When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes. Cover and transfer to the grill.
350 ˚F / 177 ˚C
7
Cook for 2 hours or until the rabbit is completely tender and pulls away from the bone.
350 ˚F / 177 ˚C
02:00
8
Top with some chopped parsley and serve with crusty bread. Enjoy!
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