Rabbit Stew - cooking recipe

Ingredients

2 tbsp oil
2 lbs rabbit, cut into pieces
3 None onions, thickly sliced
4 cloves garlic, crushed
4 cups chicken stock
1 can (14 oz) diced tomatoes
2 lbs potatoes, peeled and coarsely chopped
2 None carrots, thickly sliced
1 tbsp balsamic vinegar
3 None bay leaves
1 tsp red pepper flakes
1/3 cup coarsely chopped fresh mint
1 cup frozen peas

Preparation

Preheat the oven to 325\u00b0F. Heat half the oil in Dutch oven on high heat. Cook rabbit, in batches, until browned.
Heat remaining oil in same pan; cook onion and garlic, stirring, until onion softens. Add 1 cup water, stock, undrained tomatoes, potatoes, carrots, vinegar, bay leaves, red pepper flakes and mint to pan. Return rabbit to pan; bring to a boil.
Cook in oven, covered, about 2 hours or until rabbit is tender. Add peas; cook, uncovered, for 15 mins.