Rabbit is a wonderful lean meat. Whether domestic or wild rabbit makes a wonderful meal. This is a very basic stew recipe which uses a whole rabbit and lots of mushrooms. I use my Dutch oven for this stew.
- 1 whole rabbit. (Cleaned and cut up into pieces)
- 3 cups of mushrooms your choice (my favorites are baby Bella’s, oyster, morales) cut up in large pieces.
- 2 small turnips, peeled and diced
- 1 parsnip peeled and diced
- 3 cups chicken broth
- 1 cup cooking Sherry
- 2 small onions diced
- 8 cloves garlic sliced
- 1 tablespoon of olive oil
- 1 tablespoon of fresh or dried thyme
- 1 tablespoon parsley flakes
- 1/2 cup butter
- 1 cup flour
- 1 tablespoon of ground black pepper
- In your Dutch oven, melt your butter.
- While Butter is melting, dust your rabbit pieces (yes leave the bones in the meat) with flour.
- Brown your rabbit in the butter. Just brown the outsides.
- In a separate skillet, sauteed your onions, garlic and mushrooms in olive oil.
- Add in your sauteed ingredients over your rabbit pieces.
- Add in your parsnip and turnips.
- Sprinkle in your herbs and pepper.
- Add in your chicken broth.
- Move your stove eye heat to medium.
- Add in slowly while stirring your cooking Sherry (white cooking wine works nice too, just don’t mix the two).
- Simmer for 1 hour.
- Turn down to low.
- Using some of the broth (take out about a half a cup) stir in a spoon or two of flour to make a rich gravy and stir back into your stew.
- Turn on low until ready to sit down to enjoy.
- Yes the bones stay in the entire time.
- Serve and enjoy with some sourdough biscuits.
Until next time,
Mrs. Kay Rice