Turkish Rabbit Stew with Onions and Herbs

Ingredients

• 1.5 kg rabbit
• 2 piece onion
• 3 tbsp tomato paste
• 400 g canned diced tomatoes
• 4 tbsp olive oil
• 3 piece bay leaves
• 2 tsp dried thyme
• 1 tsp sweet paprika
• 4 clove garlic
• 500 ml hot water
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley

Instructions

1. Prepare rabbit pieces

   Cut the rabbit into 8-10 serving pieces using kitchen shears or a heavy knife. Pat each piece completely dry with paper towels. Season all sides generously with salt and black pepper, rubbing the seasoning into the meat. Let rest for 15 minutes at room temperature until the surface feels slightly tacky. Do not skip the drying step or the meat won't brown properly.

2. Brown the rabbit

   Heat 4 tbsp olive oil in a heavy Dutch oven over medium-high heat for 2-3 minutes until shimmering. Add rabbit pieces in a single layer, working in batches if needed. Brown for 4-5 minutes per side until deep golden brown and crusty. The meat should sizzle vigorously when it hits the oil. Do not overcrowd the pot or the meat will steam instead of brown.

3. Sauté aromatics

   Remove browned rabbit to a plate. Reduce heat to medium and add diced onions to the same pot. Cook for 6-8 minutes, stirring occasionally, until softened and lightly golden. Add minced garlic and cook for 1 minute until fragrant. The onions should be translucent and sweet-smelling. Do not let the garlic burn or it will taste bitter.

4. Build the base

   Add tomato paste to the onions and stir constantly over medium heat for 2-3 minutes until the paste darkens and becomes fragrant. Add paprika and thyme, stirring for 30 seconds until aromatic. Pour in canned tomatoes and stir to combine. The mixture should bubble gently and smell rich and tomatoey. Do not let the tomato paste burn as it will make the stew bitter.

5. Return rabbit and simmer

   Nestle the browned rabbit pieces back into the pot along with any accumulated juices. Add bay leaves and pour in hot water until the liquid just covers the meat. Bring to a gentle boil over medium-high heat, then reduce to low heat. The surface should show just a few lazy bubbles. Do not let it boil vigorously or the meat will become tough.

6. Slow braise covered

   Cover the pot with a tight-fitting lid and simmer on low heat for 1 hour 15 minutes to 1 hour 30 minutes. Check every 30 minutes and add more hot water if needed to keep meat covered. The rabbit should be fork-tender and falling off the bone when done. Do not lift the lid too frequently as this releases valuable steam and extends cooking time.

7. Final seasoning

   Remove bay leaves and taste the sauce. Adjust seasoning with salt and pepper as needed. If the sauce is too thin, simmer uncovered over medium heat for 5-10 minutes until slightly thickened. The sauce should coat the back of a spoon lightly. Sprinkle with chopped fresh parsley before serving. Do not over-reduce the sauce or it will become too concentrated.

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