- Worcestershire sauce introduced (1937)
- 2-3 Roma tomatoes, sliced in half
- Olive oil
- Salt and pepper
- 1 medium carrot, diced
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 scallions, sliced
- 1 fresh rabbit tenderloin or boneless leg, chopped into bite-sized cubes
- 2 ½ quart chicken stock
- Juice from ½ lemon
- Ground coriander
- Chives, chopped, for garnish
An easy stew that uses protein-filled, lean rabbit meat and aromatic coriander to make a wonderful and tasty dinner. Chef Jonathan VanSleet serves this dish at MexiQ Kitchen and Draught in Astoria, New York. — Yasmin Fahr
Preheat the oven to 400 degrees. Place the tomatoes on sheet pan, drizzle with oil, salt, and pepper and roast in the oven until slightly charred and soft. Remove from oven and let cool.
In a medium stock pot over medium heat, sauté the carrots, onions, celery, garlic, and scallions in vegetable oil until translucent and aromatic. Add the rabbit and cook for 2-3 more minutes, stirring constantly. Add the chicken stock, bring to a boil, reduce to a simmer, and cook until flavors are blended and rabbit is tender. Coarsely chop roasted tomatoes and add to stew.
To finish, add the juice from ½ lemon and season to taste with salt, pepper, and ground coriander. Garnish with freshly chopped chives.