Rabbit Stew


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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