Rabbit Stew

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What You Need:

  • 1 small rabbit, cut into sections

  • 2 heads of garlic, minced

  • 2 small red onions, minced

  • 7 small potatoes, halved

  • 2 cups mushrooms, sliced

  • 6 sprigs fresh thyme

  • 2 bay leaves

  • 2 tbsp dried parsley

  • 4 tbsp ghee

  • 1 cup white wine (sub bone broth to make this recipe Whole30 compliant)

  • 3 cups bone broth

  • 1/2 tbsp kosher salt

  • 2 tsp black pepper

What To Do:

  • Set instant pot to sauté mode

  • Brown rabbit in ghee (4-5 minutes)

  • Remove rabbit and set aside

  • Add garlic and onion to IP and sauté until onion is translucent (5-6 minutes)

  • Add mushrooms and continue cooking for 3-4 minutes

  • Deglaze garlic, onion, mushroom mix with white wine (or bone broth if omitting alcohol to make recipe Whole30)

  • Scrape up browned bits from bottom of the pot

  • Add rabbit, bone broth, and all remaining ingredients into the pot

  • Set IP to pressure cook for 30 minutes

  • Manually release steam and enjoy!


This recipe is Whole30/Paleo


Christine HofmeisterComment