I N G R E D I E N T S
- 2 lbs. rabbit, cut into chunks
- 4 tablespoons tomato paste
- 4 tablespoons Worcestershire sauce
- 1 / 3 cup apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups water
- 2 tablespoons butter, plus 1 tablespoon
- 3 tablespoons flour
D I R E C T I O N S
- Dry the rabbit chunks with a paper towel. Sprinkle all sides with salt and pepper.
- Melt the butter in a stew pot. Add rabbit chunks to the pot. Brown, turning halfway through. Remove with a slotted spoon to a plate and set aside. Brown as many batches as needed to not crowd the meat in the pan, or it won’t brown.
- In the same pot, add the apple cider vinegar and deglaze the pan, scraping off any brown bits. Then add the water, tomato paste, Worcestershire sauce, salt & pepper.
- Return the rabbit chunks to the stew, along with any drippings that accumulated on the plate. Cover with a lid, and allow to simmer for 20 minutes.
- After 20 minutes, remove the lid and allow to reduce by a third. Remove a half cup of the stew liquid, and combine with 1 tablespoon butter and the flour, until no flour chunks remain.
- Return the thickening liquid to the pot, and stir to combine.
- Ladle the stew into two bowls, and serve hot.