Simple and Easy
Rabbit Stew Recipe
This simple Rabbit Stew recipe will have you eating a hearty meal in no time. Made with red wine and lots of vegetables - this is a one pot meal.
The rabbit is tender and juicy in this simple stew recipe.
The addition of the red wine gives the gravy a nice robust flavour.
I prefer to debone the meat and then return the meat chunks to the pot. You can leave the rabbit pieces whole if you choose to.
Just serve this rabbit stew with crusty bread or rolls for a complete meal.
Simple Rabbit-Stew Recipe
• 1 3 lb (1.36 K) rabbit - cut into 8 pieces
• 1/2 cup (120 ml) flour
• 3 tbsp (30 ml) butter
• 1 cup (120 ml) celery - chopped
• 2 medium onions - sliced thin
• 1 tsp (5 ml) salt
• dash of pepper
• 1 bay leaf
• 4 cups (1000 ml) water
• 4 cups (1000 ml) dry red wine
• 2 cups (500 ml) carrots - diced
• 4 medium potatoes - peeled & diced
• 4 oz (113 gr) mushrooms - sliced
• 1/4 cup (60 ml) flour
• 1/3 cup (80 ml) water
1. Dredge the rabbit pieces in the flour, shaking off any excess. Melt the butter in a large stew pot or Dutch oven over medium heat. Quickly saute the rabbit pieces til browned on all sides.
2. Add the chopped celery, onions, salt & pepper, bay leaf, water, and wine. Bring the pot to a boil.
3. Reduce the heat to low, cover the pot, and simmer for 2 hours, stirring occasionally. Add the diced carrots and potatoes, and the sliced mushrooms. Simmer for another 1/2 hour or until the potatoes and carrots are tender.
4. Remove the rabbit pieces with a slotted spoon to a plate. Using 2 forks remove the meat from the bones - discard the bones and return the meat to the pot.
5. Taste test - adjust the seasonings to your taste
6. Combine the remaining flour with 1/3 cup of water into a smooth, well blended paste. Stir this paste into the broth and continue cooking and stirring until thickened to your preference.
7. Serve with crusty bread or rolls.
Yield: serves 4.
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