An old-style Peruvian rabbit stew, simple and deeply homey. The meat is browned and slowly cooked with plenty of onion, garlic and bay leaf until tender, while its own juices form a short savory sauce. Few ingredients, patient cooking and clear rabbit flavor.
Pat the rabbit pieces thoroughly dry with paper towels and season with part of the salt and all of the black pepper. Cut the red onion into thick slices and finely chop the garlic. The rabbit should enter the pot dry so it browns rather than steams.
Heat the vegetable oil in a large pot and brown the rabbit pieces in batches for 8 to 10 minutes, turning until colored on several sides. Remove and set aside; they should not yet be cooked through.
Add the red onion and another portion of the
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Return the rabbit to the pot and add the bay leaf, water, and remaining salt. Bring to a boil, reduce to low heat, and cook partially covered for 45 to 50 minutes, turning the pieces once, until the meat is tender and pulls away easily near the bone.
Remove the bay leaf and cook uncovered for 5 to 8 minutes if too much liquid remains, until the onion and cooking juices form a short sauce that lightly coats the rabbit. Serve piping hot. The result should be tender, succulent rabbit with a concentrated sauce but no flour or cream. And that's it—the Peruvian rabbit stew of 1900 has come back to reclaim its name. 🐇🍲
