Steps

• Step 1

  Heat 1 tablespoon olive oil in dutch oven over medium-high heat. When the oil is hot, brown the rabbit pieces in batches until golden brown and set aside.

  Ingredients

  • 1 Tablespoon olive oil

  • 1 Whole (3 lb) rabbit, cut into pieces

• Step 2

  Add 2 tablespoons butter to the pan and when the butter is melted add the onion, carrot and celery. Saute 10 minutes until carrots are tender and onions are translucent.

  Ingredients

  • 2 Tablespoon butter

  • 1 Whole onion, diced

  • 1 Whole carrot, diced

  • 1 Stalk celery, diced

• Step 3

  Add garlic and saute 1 minute more.

  Ingredients

  • 2 Clove garlic, minced

• Step 4

  Sprinkle flour over onion mixture, stir well, and cook for 1 minute more. While stirring, pour in red wine and chicken stock and place rabbit pieces back in making sure they’re covered at least 3/4 of the way.

  Ingredients

  • 2 Tablespoon flour

  • 1 Cup red wine

  • 4 Cup chicken broth

• Step 5

  Add bay leaves and thyme and bring liquid to a simmer.

  Ingredients

  • 1 Sprig fresh thyme

  • 2 Whole bay leaf

• Step 6

  When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes. Cover and transfer to the grill.

  350 ˚F / 177 ˚C

• Step 7

  Cook for 2 hours or until the rabbit is completely tender and pulls away from the bone.

  02:00

  350 ˚F / 177 ˚C

• Step 8

  Top with some chopped parsley and serve with crusty bread. Enjoy!

  Ingredients

  • 1 Handful parsley, chopped

  • 1 To Taste salt and pepper