Rabbit

Dinner idea for this week

 

Ingredients

200g rabbit, cleaned and cut into pieces, 1 large onion, chopped, 3 cloves garlic, chopped, 1/4 cup red wine, 2 bay leaves, 1 cube beef bouillon, 1/4 teaspoon ground nutmeg, 2 tablespoons tomato paste, 1/4 teaspoon diet sugar, salt and pepper to taste, 1 small potatoes, peeled and quartered, 3 carrots, chopped, 2 tbsp peas, 400g mushrooms

Directions

Cook the rabbit, onion and garlic in a non stick pan sprayed with light canola spray 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, mushrooms and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potato are completely cooked through, about 1 hour