maltese rabbit stew


1 large onion, chopped
3 cloves garlic, chopped
1/2 cup red wine
1 bay leaf
1 cube beef bouillon
1/4 teaspoon ground nutmeg
2 tablespoons tomato paste
1/4 teaspoon white sugar
salt and pepper to taste
4 large potatoes, peeled and quartered
2 carrots, chopped
1/2 cup peas

Prep 30 mins, cook 1hr 20 mins

Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

per serving: 924 calories; 32.2 g fat; 77.1 g carbohydrates; 74.5 g protein; 183mg cholesterol; 459 mg sodium.