the flour and cook for 1 minute. Gradually add the stock and wine, stirring until smooth. Mix in the tomato paste, bay leaf, thyme, and carrots. Return the rabbit to the pot, bring to a gentle simmer, cover, and cook on low heat for about 1½ hours, until the rabbit is very tender and the stew is thick and rich. Remove the bay leaf, adjust seasoning, and finish with fresh parsley. Serve hot with creamy mashed potatoes like in the image.
Rabbit Stew
