Flopsy, Mopsy, Cottontail and Peter; they all taste good when they drop in at our house! Here is our house rabbit stew, but notice that the house wine is not used in this recipe, the red house wine is served separately this time! This is a meal-in-a-pot, to which you can add steamed dumplings in the final cooking stage. Preparation time, 40 minutes; Cooking time, 80 minutes. Serves 4 to 6.
1 fryer rabbit, cut up 1 or substitute stewer rabbit and increase cooking time 60 mL shortening 1/4 cup 720 mL water 3 cups 3 medium potatoes, diced 3 3 medium carrots, diced 3 60 mL parsley, chopped 1/4 cup 1 medium onion, sliced 1 5 mL salt 1 tsp 1 mL pepper 1/4 tsp 2 mL paprika 1/2 tsp 60 mL flour 1/4 cup 120 mL water 1/2 cup batter for dumplings, optional
Brown rabbit in hot shortening in dutch oven. Add boiling water. Cover and simmer 30 minutes (1 hour for mature rabbit) or until almost tender. Add vegetables and seasonings; cook until vegetables are tender, about 20 minutes.
Blend together flour and cold water to form a paste. Stir into stew, cooking until slightly thickened. Dumplings may be steamed with the stew if desired. Serve with red house wine, enjoy!
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