Rabbit Stew

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.

Ingredients:

  • 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

Directions

  1. In your Dutch oven, melt your butter.
  2. While Butter is melting, dust your rabbit pieces (yes leave the bones in the meat) with flour.
  3. Brown your rabbit in the butter.  Just brown the outsides.
  4. In a separate skillet, sauteed your onions, garlic and mushrooms in olive oil.
  5. Add in your sauteed ingredients over your rabbit pieces.
  6. Add in your parsnip and turnips.
  7. Sprinkle in your herbs and pepper.
  8. Add in your chicken broth.
  9. Move your stove eye heat to medium.
  10. Add in slowly while stirring your cooking Sherry (white cooking wine works nice too, just don’t mix the two).
  11. Simmer for 1 hour.
  12. Turn down to low.
  13. 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.
  14. Turn on low until ready to sit down to enjoy.
  15. Yes the bones stay in the entire time.
  16. Serve and enjoy with some sourdough biscuits.


Enjoy!

Until next time,

Mrs. Kay Rice