STEW RABBIT RECIPE RECIPES

Name: Rabbit Stew
Prep time: 45 min
Cook time: 8 h
Total time: 8 h 45 min
Yield: 4-6 serving(s)
Ingredients: 3 -4 lbs rabbit; 6 potatoes, quartered; 8 carrots, sliced; 1 medium onion, chopped; 1 teaspoon salt; 1/4 cup beef consomme; 3/4 cup beef broth; 3/4 teaspoon pepper; 1/4 teaspoon basil; 2 bay leaves; 1/4 teaspoon rosemary; 1/4 teaspoon thyme

RABBIT STEW RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...

Rabbit Stew Recipe - Food.com - Food.com - Recipes, Food ... image

When we used to live in the boondocks of Michigan, my dad was a hunter and oh, did he hunt. Let's just say all that all that meat had to be eaten, and eaten by a very picky little girl. This was nearly the only dish made with his hunted goods that I would eat, so it's pretty good.

Total Time 8 hours 45 minutes

Prep Time 45 minutes

Cook Time 8 hours

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 -4 lbs rabbit
6 potatoes, quartered
8 carrots, sliced
1 medium onion, chopped
1 teaspoon salt
1/4 cup beef consomme
3/4 cup beef broth
3/4 teaspoon pepper
1/4 teaspoon basil
2 bay leaves
1/4 teaspoon rosemary
1/4 teaspoon thyme

Steps:

Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
Add spices to the pot.
Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
Cover and cook on low for 8 hours. Thicken gravy as desired.

Nutrition Facts : Calories 776.6, FatContent 19.6, SaturatedFatContent 5.8, CholesterolContent 194.1, SodiumContent 1012.4, CarbohydrateContent 70.5, FiberContent 10.8, SugarContent 9.2, ProteinContent 77.1

RABBIT STEW RECIPE | ROBERT IRVINE | FOOD NETWORK

Rabbit Stew Recipe | Robert Irvine | Food Network image

Provided by Robert Irvine : Food Network

Categories main-dish

Total Time 2 hours 40 minutes

Prep Time 20 minutes

Cook Time 2 hours 20 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 pounds rabbit, cut into stew-sized pieces
1 1/2 cups all-purpose flour
1/4 cup grapeseed oil
3 tablespoons butter
1 cup celery, diced
2 cups diced carrots
2 onions, finely diced
Salt
Freshly ground black pepper
3 bay leaves
6 cups water
4 cups red wine
4 medium-sized potatoes, diced
1/2 cup sliced sauteed mushrooms

Steps:

Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.

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