I N G R E D I E N T S

Serves 2.

• 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

1. Dry the rabbit chunks with a paper towel. Sprinkle all sides with salt and pepper.
2. 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.
3. 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.
4. 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.
5. 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.
6. Return the thickening liquid to the pot, and stir to combine.
7. Ladle the stew into two bowls, and serve hot.