Tender rabbit meat slow-cooked with aromatic herbs and vegetables for a flavorful and hearty main dish.
1. Season the rabbit leg with salt and pepper. 2. In a Dutch oven, heat olive oil over medium-high heat and brown the rabbit leg on all sides. 3. Add diced onion, carrot, celery, garlic, rosemary, and thyme. Cook for a few minutes. 4. Pour in chicken broth, cover, and simmer on low heat for 1.5-2 hours until the rabbit is tender. 5. Serve hot with the vegetables and broth.
1 rabbit leg, 1/2 onion, 1 carrot, 1 celery stalk, 2 garlic cloves, 1 sprig of rosemary, 1 sprig of thyme, 1 cup chicken broth, salt, pepper, olive oil
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