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.
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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.
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.
Add garlic and saute 1 minute more.
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.
Add bay leaves and thyme and bring liquid to a simmer.
When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.
Cover and transfer to the grill.
Cook for 2 hours or until the rabbit is completely tender and pulls away from the bone.
Top with some chopped parsley and serve with crusty bread. Enjoy!
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