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sweet potato rabbit stew

Sweet Potato Rabbit Stew with Apple Cider

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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 10 minutes
Total Time 2 hours 30 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 1 Dutch oven
  • 1 Large knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Wooden spoon

Ingredients
  

  • 2 pound rabbit cut into pieces
  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 cup apple cider
  • 2 cup chicken broth
  • 3 sweet potatoes peeled and cubed
  • 2 carrots sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf

Instructions
 

  • Heat olive oil in a Dutch oven over medium heat.
  • Brown the rabbit pieces in the oil, then remove and set aside.
  • Add onion and garlic to the pot, sautéing until the onion is translucent.
  • Pour in apple cider and chicken broth, stirring to combine.
  • Return the rabbit to the pot and add sweet potatoes, carrots, thyme, salt, pepper, and bay leaf.
  • Bring the mixture to a boil, then reduce heat to low and cover.
  • Simmer for 2 hours, stirring occasionally.
  • Remove the bay leaf and let the stew rest for 10 minutes before serving.

Notes

For best results, ensure the rabbit is thoroughly browned for additional flavor. Adjust the seasoning to taste if needed, and consider adding a splash of apple cider vinegar for a touch of acidity. This dish pairs well with a crusty bread or a side salad to complement the hearty flavors.
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