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Old 01-30-2010, 05:26 PM   #1
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ISO rabbit stew recipe

the local 'iggle began selling rabbit recently.
my Dad made a rabbit stew ages ago, when i was like 4. that stew was sooooo delicious.
i rang him for his recipe, he mainly griped that a rabbit isn't worth $35 rather than give me a recipe. (i explained that in the city, there's concrete instead of grassy land.)
the stew was like a very hearty soup, chunks of meat, carrot slices, tomatoes, my Dad left that unthickened. a thin reddish broth. maybe even cabbage?
if yins find this familiar, i'd dearly appreciate a recipe!
thanks!

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Old 01-30-2010, 05:43 PM   #2
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There's a world of difference between cottontails, hares, and domestic rabbits. Since domestic rabbits are somewhat similar to chicken and typically more white meat than wild ones, they lend themselves to being made like chicken paprikas or for a thinner sauce a cacciatore.
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Old 01-30-2010, 05:47 PM   #3
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thanks. i'm only getting that rabbit if i find a stew recipe, though.
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Old 01-30-2010, 06:10 PM   #4
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Cacciatore and Paprikas are both what I would think most would consider stews
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Old 01-30-2010, 06:27 PM   #5
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opinions vary. like i said, thanks.
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Old 01-30-2010, 08:25 PM   #6
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It's been years since I had a rabbit to cook. I love rabbit, especially the wild ones, but I wouldn't pay $35 for one. They breed "like rabbits." (They can have a litter every 6 weeks, and they have big litters!)

Now, to the recipe:
Cut the rabbit up kinda like a chicken: 2 front quarters, 2 hind quarters, and cut the saddle in half.
Season the meat with salt and pepper. Put some flour in a pan or paper bag and season it as well (about 1 tsp ea salt and pepper to a cup and a half of flour.
Heat about 1/2" of oil in Dutch oven on med/high. If you have bacon grease, add a couple of tablespoons.
Dredge rabbit in flour, brown on one side with pot uncovered.
Turn rabbit, reduce heat to medium, add a chopped onion (celery too, if you want), and partially cover pot.
When rabbit is brown on both sides and onions softened, add carrots, potatoes and any other root vegetables you desire, add a can of chicken broth or two and cover completely. Simmer on stove top or finish in 350 oven until rabbit and vegies are tender.
If you want to further thicken the gravy, make a slurry of flour and water (2 tbls ea) and stir into pot. Bring to a boil and stir until thickened.

Serve with biscuits.
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Old 01-30-2010, 11:31 PM   #7
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Rabbit is very lean, so it marries well with bacon diced and browned in the pan which helps prevent the rabbit flesh drying out in the cooking.
You could use duck fat instead of bacon.
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Old 01-31-2010, 12:17 AM   #8
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thanks, guys! :)
i got a slab of pork fatbk. the other day, i'll probably use that instead of bacon or if i find a pack of bacon i'll combine them.
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Old 01-31-2010, 08:01 AM   #9
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I haven't made it in years, but go online and look for a recipe for hasenpfeffer or "Jugged Hare"
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Old 01-31-2010, 08:20 AM   #10
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Quote:
Originally Posted by Claire View Post
I haven't made it in years, but go online and look for a recipe for hasenpfeffer or "Jugged Hare"
To our taste it's best when made with green peppercorns and some juniper berries.
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