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

Oven Fried Rabbit

Rabbit, whether wild or domestic, is a great lean meat.  The entire body is dark meat and one rabbit can easily feed 4 people.

My favorite way to prepare rabbit is to “oven fry”.  It keeps the meat tender and has less breading than typical frying or deep frying.  I use a Dutch Oven but you could use a deep lidded casserole dish as well.

Ingredients

  • 1 whole rabbit cleaned and cut up into 5 pieces (2 back legs, 2 front legs, 1 back)
  • Buttermilk
  • Fine ground cornmeal
  • Lard or butter
  • Salt and pepper to taste

Directions

  • Preheat your oven 350F
  • Melt your lard/butter in the bottom of your Dutch Oven, about a tablespoon.
  • Coat each individual piece of rabbit in the buttermilk then the cornmeal and place in the Dutch Oven.
  • Put the lid on your Dutch Oven and place in the oven.
  • Bake for 45-50 minutes at 350.

Serve hot.

Until next time,

Mrs. Kay L Rice