Rabbit Stew

StC Cat Paw

Natural Cat Care by Christopher Day


  • 1/2 lb rabbit meat – cut into small pieces
  • 1 teaspoon olive oil
  • A dash of parsley, thyme, rosemary, and marjoram
  • Unsalted vegetable stock
  • No more than 20 grams of sweet potato, carrot, celery, and peas
  1. Sautee rabbit in the olive oil
  2. Sprinkle with herbs and add vegetable stock, bringing to a boil.
  3. Reduce heat and cook through.
  4. Add chopped veggies and return to the oven for another 45 mins.
  5. Let cool to room temperature and serve.
  6. Store leftovers in an airtight container for up to 3 days in the fridge, or freeze

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