Zec na hvarski (Hvar Island-style Rabbit)

Ingredients

• 1.5 kg (3.3 lbs) rabbit, cut into pieces 1.5 kg (3.3 lbs) rabbit, cut into pieces
• 250 ml (1 cup) red wine 250 ml (1 cup) red wine
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 sprigs of rosemary 2 sprigs of rosemary
• 2 sprigs of thyme 2 sprigs of thyme
• 2 bay leaves 2 bay leaves
• 100 g (3.5 oz) bacon, diced 100 g (3.5 oz) bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 400 g (14 oz) canned diced tomatoes 400 g (14 oz) canned diced tomatoes
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the rabbit pieces, red wine, minced garlic, rosemary, thyme, and bay leaves. Mix well to ensure the rabbit is coated in the marinade. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
2. 2.
   Heat a drizzle of olive oil in a large pot or Dutch oven over medium heat. Add the diced bacon and cook until crispy. Remove the bacon from the pot and set aside.
3. 3.
   In the same pot, add the marinated rabbit pieces (reserving the marinade) and brown them on all sides. This will add depth of flavor to the stew. Once browned, remove the rabbit from the pot and set aside.
4. 4.
   In the same pot, add the chopped onion and diced carrots. Sauté until the vegetables are softened and lightly caramelized.
5. 5.
   Return the rabbit and bacon to the pot. Pour in the reserved marinade, canned diced tomatoes, and chicken broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the rabbit is tender and the flavors have melded together.
7. 7.
   Serve the Zec na hvarski hot with a side of mashed potatoes or crusty bread.

Treat your ingredients with care...

• Rabbit — If rabbit is not readily available, you can substitute it with chicken thighs or pork shoulder for a similar stew-like consistency.

Tips & Tricks

• For an extra smoky flavor, you can use smoked bacon instead of regular bacon.
• Make sure to brown the rabbit pieces before simmering them in the stew to enhance the overall flavor.
• If you prefer a thicker sauce, you can mix a tablespoon of flour with a little water and add it to the stew during the last 15 minutes of cooking.

Serving advice

Serve the Zec na hvarski hot, garnished with fresh herbs such as parsley or thyme, and accompanied by a side of creamy mashed potatoes or crusty bread.

Presentation advice

Present the Zec na hvarski in a deep serving dish, allowing the rich and aromatic sauce to envelop the tender rabbit pieces. Garnish with a sprig of fresh rosemary for an elegant touch.