Rabbit and Potatoes

Rabbit and Potatoes

My grandmother used to make this every Sunday with rabbits she raised herself. I know I’ll never achieve the perfection that comes from repetition.

  • 3 Rabbit thighs or a whole rabbit cut in pieces
  • 1 medium onion, finely chopped
  • Potatoes
  • Bay leaf
  • Olive oil
  1. Put everything in the pot with a pinch of salt and cook over medium-low heat. Stir once in a while, scraping the bottom of the pot.
  2. After 10 minutes, cover with a lid and cook for another 15-20 minutes.

Tips&Tricks:

  • As many stews, it tastes better the day after.
  • If you have any leftovers you want to freeze, eat all the potatoes, then freeze.