Embrace the art of slow cooking with these step-by-step instructions to make your Braised Rabbit Stew with Vegetables:

Preparation

1. Prepare the Rabbit: Rinse the rabbit pieces under cold water and pat them dry with paper towels. Season generously with salt and pepper.
2. Preheat the Oven: Set your oven to 350°F (175°C) to preheat while you prepare the stew.

Cooking

1. Brown the Rabbit: In a large, ovenproof pot or Dutch oven, heat olive oil over medium-high heat. Add the rabbit pieces and brown them on all sides. Once browned, remove the rabbit from the pot and set it aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion and garlic. Sauté until they are soft and fragrant. Then, add carrots, celery, and potatoes. Cook for about 5 minutes until they begin to soften.
3. Deglaze the Pot: Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce slightly.
4. Combine Ingredients: Return the rabbit pieces to the pot. Add tomatoes, chicken broth, bay leaves, thyme, and rosemary. Stir well to combine.
5. Simmer: Bring the mixture to a simmer over medium heat.

Baking

1. Transfer to Oven: Cover the pot with a lid and transfer it to the preheated oven. Bake for 1.5 to 2 hours until the rabbit is tender and the flavors have melded together.
2. Add Peas: About 15 minutes before the stew is done, add the peas to the pot.

Finishing Touches

1. Garnish and Serve: Once cooked, remove the stew from the oven. Discard the bay leaves and sprinkle fresh parsley over the top before serving.