A hearty rabbit stew to get you through a cold winter's night! Preparation time, 30 minutes; Cooking time, 3 hours. Serves 4 to 8.
1 stewer rabbit, cut up 1 475 mL water 2 cups 1 beef bouillon cube 1 5 mL salt 1 tsp 1 mL pepper 1/4 tsp 2 mL rosemary 1/2 tsp 1 medium onion, chopped 1 5 medium carrots 5 5 medium potatoes 5 1 medium turnip 1 60 mL flour 1/4 cup 60 mL water 1/4 cup 1 clove garlic, crushed 1
In a large dutch oven, lightly brown the rabbit pieces in cooking oil. Add water with dissolved bouillon cube, salt, pepper and rosemary. Cover tightly and simmer for 2 hours, stirring occasionally, or until rabbit is getting tender.
While rabbit is cooking, peel and chop vegetables. Remove rabbit from heat and pick out fine bones: ribs and back bones. Add vegetables to rabbit pot, simmer 40 minutes longer. Mix flour, remaining water and garlic, add to stew, cook with stirring until slightly thickened.
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