**I made a version of this last weekend for family that was visiting. I didn’t have as many tomatoes so I used a little chicken stock in addition. I threw in some egg noodles at the end instead of serving it over rice. Perfect!
I made the most delicious rabbit and squirrel stew last weekend. I just threw stuff in a pot and was going for a ratatouille theme. Here’s what I did:
- one or two onions
- two peppers
- tons of tomatoes
- salt and pepper and herbs
- some meat if you’d like
- Sauté one or two chopped onions in a large Dutch oven pot- big enough to fit your meat of choice.
- After a few minutes, throw in two finely chopped peppers and one bunch of finely chopped celery.
Add plenty of salt and pepper. I also threw in some herbs, maybe two tablespoons worth of basil, thyme and oregano. Use whatever you fancy.
- After a few minutes, throw in coarsely chopped tomatoes. I probably used about 6 cups worth. Put in enough that the liquid will cover your meat.
- Let the tomatoes and veggies come to a simmer and cook up into juicy goodness.
- Once the tomatoes are cooked up, place your meat in the pot to braise. I used a rabbit and a squirrel that I had hunted, but I think chicken would be great. Maybe use chicken pieces so that they fit in the pot and are covered by the tomato juices.
- Put a lid on it. Turn the heat all the way down to low and simmer for two hours or until your meat is tender and falls off the bone.
- You can pick the meat from the bones and add it back into the whole stew, or serve it in pieces. I served it over rice.