Delicious Rose Rabbit Stew

Vegetable Sauté In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery and sauté until the vegetables are softened.

Browning the Rabbit Push the vegetables to one side of the pot and add the rabbit pieces. Cook until browned on all sides.

Adding Flavor Pour in the beer, chicken broth, and water. Stir in the tomato paste, Worcestershire sauce, dried rose petals, cocoa powder, thyme, rosemary, salt, and pepper.

Simmering the Stew Cover the pot and simmer over low heat for 1 hour, or until the rabbit meat is tender and easily pulls apart with a fork.

Garnish and Serve Serve the stew hot, garnished with fresh rose petals and chopped parsley.