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Braised Rabbit Stew

Difficulty 2/5
|
Prep time 5 mins

Cook time 2.5 hrs
|
Serves 4-6

Hardwood Apple

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.

Ingredients

1 (3 lb) RABBIT

2 tbsp BUTTER

1 medium YELLOW ONION, CHOPPED

2 cloves GARLIC, MINCED

1 CARROT, PEELED, CHOPPED

1 stalk CELERY, CHOPPED

2 tbsp FLOUR

1 sprig THYME

2 BAY LEAVES

1 cup RED WINE

4 cups RABBIT OR CHICKEN STOCK

SALT AND PEPPER, to taste

Preparation

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 start the Traeger grill on smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 300 degrees F and preheat, lid closed 10-15 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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