Braised Rabbit Stew Recipes

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BRAISED RABBIT



Braised Rabbit image

My husband and I do a lot of hunting, and we eat more wild game than domestic meat. I like to create my own rabbit recipes and this one makes such tender meat with a tangy, light sauce. I like to serve it with baked potatoes and steamed broccoli. -Dawn Bryant, North Platte, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

1 dressed rabbit (2-1/2 pounds), cut into serving-size pieces
1/4 cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
2 cups chicken broth
1-1/2 teaspoons dried thyme
1/4 teaspoon pepper
1 bay leaf
1/4 cup all-purpose flour
1/4 cup lemon juice
5 tablespoons cold water

Steps:

  • In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.

Nutrition Facts :

ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS



Italian-Style Braised Rabbit With Rosemary and Mushrooms image

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1 whole rabbit (2 1/2 to 3 pounds)
Olive oil
Salt and pepper
Flour, for dusting
2 cups onions, finely diced
2 cups leeks, finely diced
6 garlic cloves, minced
2 tablespoons rosemary, roughly chopped
1 tablespoon crumbled dry porcini mushrooms, soaked in warm water to soften, drained and finely chopped
8 ounces cremini or portobello mushrooms, thickly sliced
Pinch of red pepper flakes
1 cup chopped canned tomatoes, or home-preserved, if possible
1/2 cup dry white wine
1 cup unsalted chicken broth

Steps:

  • Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
  • Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
  • Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
  • Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
  • Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams

SLOW-COOKED RABBIT STEW



Slow-cooked rabbit stew image

This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole

Provided by Good Food team

Categories     Dinner, Main course

Time 2h35m

Yield Serves 4

Number Of Ingredients 16

140g prune
50ml brandy
50g soft brown sugar
2 rabbits, jointed
plain flour, for dusting
1 tbsp vegetable oil
3 rashers smoked streaky bacon, sliced into thin strips
2 carrots, chopped
1 onion, chopped
2 celery sticks, chopped
1 garlic clove, crushed
2 thyme sprigs
1 bay leaf
150ml red wine, the best you can afford
250ml chicken stock
chopped parsley and wild rice, to serve

Steps:

  • Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
  • Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
  • Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

Nutrition Facts : Calories 607 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 61 grams protein, Sodium 1.12 milligram of sodium

BEST BRAISED RABBIT



Best Braised Rabbit image

This recipe comes up annually during Oktoberfest at our house. We love it. It is true German comfort food hunter style! Based on a recipe from Bernard Clayton's Cooking Across America. He says, "If wild rabbits are not at hand, try domestic ones. Either way, delicious, especially when served with potato pancakes, rye bread, and beer." It calls for a 5-quart roaster or flameproof casserole with tight-fitting lid; I use my Dutch oven.

Provided by mersaydees

Categories     Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

6 -8 slices bacon, finely chopped
2 rabbits, wild if possible, otherwise domestic
1/2 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1/2 cup flour
1/2 cup onion, finely chopped
3/4 cup red wine vinegar
1 cup chicken stock, preferably homemade
1 bay leaf

Steps:

  • Heat the roaster or casserole over moderate heat and cook the bacon, stirring and turning it frequently, until crisp, about 10 minutes. Drain on paper towels. Set the pan with bacon fat aside for a few moments.
  • Cut the rabbit into serving pieces. Cut away and discard the belly meat.
  • Add the salt, pepper, and flour to a brown paper bag. Add a few rabbit pieces to the bag and shake to coat with flour mixture; repeat with remaining rabbit pieces.
  • Preheat the oven to 325°F.
  • Heat the reserved bacon fat in the pan over high heat until it sputters.
  • Brown the rabbit pieces on all sides, in batches; this should take about 10 minutes. Transfer them to a serving plate.
  • Pour off all but 2 tablespoon of fat and cook the onions in it until they are soft and translucent. Pour in the vinegar and chicken stock and add the bay leaf. Bring to a boil over high heat, scraping up any browned bits clinging to the bottom and sides of the pan.
  • Return the rabbit with juices to the roaster or casserole. Add the drained bacon. Cover the vessel tightly, and simmer for 1 1/2 hours, or until the rabbits are tender but not falling apart.
  • Serve the rabbit directly from the roaster or casserole, or arrange the pieces attractively on a heated platter.

Nutrition Facts : Calories 490.5, Fat 24.2, SaturatedFat 7.5, Cholesterol 153.3, Sodium 518.8, Carbohydrate 11, Fiber 0.5, Sugar 1.2, Protein 53.3

WHITE WINE-BRAISED RABBIT WITH MUSTARD



White Wine-Braised Rabbit With Mustard image

This is a version of lapin à la moutarde, a homey, traditional French dish still popular in old-fashioned Parisian bistros at lunchtime. Yes, there are quite a few steps required to put this dish on the table, but probably no more than 30 minutes of active work. It is essentially a one-pot meal, with a little fiddling. The pleasingly sharp, succulent, saucy result is worth the extra effort. Get your rabbit in a butcher shop if possible, and ask to have it cut up; if your only option is a whole rabbit, it's not much more difficult than cutting up a chicken. Serve with noodles if you'd like, or rice, mashed potatoes or steamed new potatoes.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 2h

Yield 4 servings

Number Of Ingredients 15

1 small rabbit, about 3 pounds, cut into 6 to 8 pieces
Salt and pepper
3 tablespoons lard or vegetable oil
1 cup all-purpose flour for dredging rabbit, plus 2 tablespoons for sauce
1 large onion, diced (about 2 cups)
1 cup dry white wine
2 1/2 cups chicken broth
1 tablespoon whole-grain mustard
2 thyme branches
12 sage leaves
1/2 cup crème fraîche
1 tablespoon Dijon mustard
1 teaspoon chopped capers
1/4 cup thinly sliced chives
1 pound cooked pappardelle pasta or wide egg noodles, for serving (optional)

Steps:

  • Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
  • Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
  • Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
  • Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
  • Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
  • Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
  • Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
  • Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 22 grams, Carbohydrate 44 grams, Fat 38 grams, Fiber 5 grams, Protein 78 grams, SaturatedFat 10 grams, Sodium 1707 milligrams, Sugar 8 grams, TransFat 0 grams

BRAISED RABBIT BRUNSWICK STEW



Braised Rabbit Brunswick Stew image

Don't say you wont eat rabbit until you've tried this one. You can make it without the cold smoking portion also.

Provided by rickv

Categories     Stew

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 16

1 small rabbit (1 to 2 lb.)
1/2 teaspoon basil, chopped
1/2 teaspoon chervil, chopped
1/2 teaspoon lemon thyme, chopped
salt and pepper, to taste
2 tablespoons butter, clarified
1 red onion, pared,halved
1 carrot (batonette)
1 celery rib (batonette)
2 red potatoes, cut in quarter
1 quart brown chicken stock
4 ounces lima beans, shelled
skinned seeded finely chopped tomatoes, pulp
basil
chervil
lemon thyme, chopped,to taste

Steps:

  • Remove hind legs from rabbit; remove thigh bones.
  • Combine herbs; sprinkle in thigh cavity.
  • Season with salt and pepper; reserve.
  • Trim off belly and front legs; cold smoke using desired wood for about 1 hour.
  • Season rabbit loin; dice smoked pieces.
  • Place butter in large pan; heat until hot.
  • Add loin and smoked pieces; sear on all sides.
  • Remove from pan; reserve.
  • Place onion, carrot and celery in pan; cook until onion is caramelized.
  • Return rabbit loin, smoked pieces and thigh to pan; add potatoes, stock and lima beans.
  • Heat to boiling; cover.
  • Place in 210 degree F oven; braise for 30 to 40 minutes.
  • Remove rabbit loin, thighs, celery, carrot, onion and potatoes; reserve hot.
  • Strain stock; place lima beans and smoked pieces in saute pan.
  • Add tomato concassee and pinch of herbs; saute lightly.
  • Add herbs to stock; heat until hot.
  • Adjust seasoning.
  • TO SERVE: Debone loin; reserve meat warm.
  • Arrange celery and carrot batons on warm platter; lay thighs over.
  • Arrange potatoes in two rows; place lima bean mixture in space between rows.
  • Lay loins on beans.
  • Pour stock over all.
  • Serve with cornbread.

Nutrition Facts : Calories 502, Fat 17.9, SaturatedFat 9, Cholesterol 44.9, Sodium 1008.1, Carbohydrate 67.1, Fiber 7.8, Sugar 14.5, Protein 19.6

BRAISED RABBIT WITH ROOT VEGETABLES



Braised Rabbit with Root Vegetables image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

2 cups plum tomatoes, quartered
2 cups chopped carrots
2 cups chopped celery
2 cups chopped onions
1 small bunch fresh thyme
2 tablespoons grapeseed oil
4 rabbit legs
Salt and freshly ground black pepper
All-purpose flour, for dusting
2 cups dry white wine

Steps:

  • Preheat oven 350 degrees F.
  • In a deep baking dish, layer the tomatoes, carrots, celery and onion. Distribute the bunch of thyme throughout the vegetables.
  • Heat grapeseed oil in a 12-inch saute pan over medium heat. Season the raw rabbit with salt and pepper and then lightly dust with flour; sear on each side for 1 minute. Remove the rabbit from the heat and deglaze pan with the white wine.
  • Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. Place the baking dish in the oven for 1 hour.
  • Serve rabbit over the vegetables.

RABBIT STEW



Rabbit Stew image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 14

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.

BRAISED RABBIT WITH CRACKED OLIVES



Braised Rabbit with Cracked Olives image

Don't be afraid to dabble in rabbit, a lean, flavorful meat, from Melissa Kelly, chef and owner of Primo Restaurant in Rockland, Maine.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 19

2 three- to four-pound rabbits
8 to 12 thin slices pancetta
Coarse salt
Freshly ground pepper
All-purpose flour, for dredging
5 tablespoons olive oil
1 tablespoon unsalted butter
2 medium onions, coarsely chopped
2 stalks of celery, coarsely chopped
10 sliced medium cloves garlic
1/2 cup tomato puree
2 cups dry white wine
4 cups Homemade Rabbit Stock Homemade Rabbit Stock
2 twenty-eight-ounce cans whole peeled tomatoes, crushed
2 cup cracked pitted green olives in brine (preferably Picholine)
4 sprigs rosemary
1 tablespoon chopped rosemary
Handcut Linguine
2 dried bay leaves

Steps:

  • Heat oven to 325 degrees. Place rabbit back down on cutting board. Remove any fat from the inside of the rabbit. Cut along the tailbone, keeping the knife against the bone, and detach the thigh. Repeat to cut off the second thigh, starting at the end of the tailbone. Remove liver and kidneys; discard, or save for another use. Cut through the rabbit, below the shoulder blade, to remove the foreleg. Repeat to remove the other foreleg. Turn rabbit over, and cutting along the rib bones on each side, remove loins. Repeat with remaining rabbit. Reserve bones for stock. Wrap loins from top to bottom with pancetta. Set loins aside.
  • Season shoulders and legs with salt and pepper and coat lightly with flour. Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat. Place legs and shoulders in pan and cook until brown, 2 to 3 minutes per side. Remove from Dutch oven and set aside.
  • Add butter, onion, celery, and carrot, and cook stirring until beginning to brown, about 10 minutes. Stir in garlic and cook for 2 minutes. Add tomato puree and cook 3 minutes. Pour in wine and crushed tomatoes; bring to a boil. Cook until reduced by half, 12 to 14 minutes.
  • Add stock, browned rabbit, 1 cup olives with their brine, rosemary sprigs, and bay leaves. Bring to a boil. Reduce to a simmer and cover. Transfer to oven and cook until fork tender, 1 to 1 1/2 hours. Remove meat from sauce; set aside. Strain sauce through a medium sieve, discarding solids. Return sauce to Dutch oven. Heat sauce on stove until reduced to desired consistency, skimming fat if necessary. Remove meat from reserved shoulders, and discard bones. Return legs and shoulder meat to sauce. Chop remaining 1 cup olives and stir into sauce with chopped rosemary. Meanwhile, bring a large pot of salted water to a boil.
  • While the sauce is reducing, heat a medium skillet over high heat, add remaining 2 tablespoons oil, and heat until smoking. Add rabbit loins, and cook until brown, 3 to 5 minutes per side. Transfer loins to cutting board, and allow to rest for 1 minute before thinly slicing. Add linguine to boiling water, and cook until tender, 2 to 4 minutes. Drain, and transfer to a serving platter. Top with sauce, and surround with slices of loin. Serve immediately.

MARINATED RABBIT STEW



Marinated Rabbit Stew image

Have the skin removed and rabbit opened and drawn. Disjoint as you would a chicken. If the 'wild' flavor is unfavorable, cover with cold water in a saucepan, add green celery tops, 1 onion, 3 whole cloves and 3 whole allspice and cook slowly for 10 minutes. Drain immediately and then proceed with recipe.

Provided by Helena Unzueta

Categories     Soups, Stews and Chili Recipes     Stews

Time P2DT2h

Yield 6

Number Of Ingredients 14

1 (2 pound) rabbit, cleaned and cut into pieces
3 cups red wine vinegar
3 cups water
½ cup white sugar
1 onion, sliced
2 carrots, peeled and sliced
1 tablespoon salt
1 cup pickling spice
¼ teaspoon ground black pepper
⅓ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons rendered bacon fat
¼ cup all-purpose flour

Steps:

  • Put rabbit into a deep bowl and cover with a mixture of the vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices, and 1/4 teaspoon pepper. Cover and refrigerate 2 to 3 days to marinate, turning pieces frequently.
  • Drain rabbit; strain and reserve marinade. Dry rabbit with absorbent paper. Coat pieces with a mixture of 1/3 cup flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Heat the fat in a Dutch oven or saucepot. Add the rabbit and brown slowly on all sides. Add 2 cups of the marinade. Cover and cook slowly about 45 minutes, or until meat is tender.
  • Thoroughly blend 1/2 up of the reserved marinade and the 1/4 cup of flour. Slowly pour on half of the mixture into cooking liquid, stirring constantly. Bring to boiling. Gradually add only what is needed of remaining mixture for consistency desired. Bring to boiling after each addition. Finally, cook 3 to 5 minutes.
  • Arrange rabbit on serving platter. Pour some of the gravy over the rabbit and serving remaining gravy in a gravy boat.

Nutrition Facts : Calories 390.5 calories, Carbohydrate 43.4 g, Cholesterol 86.3 mg, Fat 8.6 g, Fiber 1.2 g, Protein 32.1 g, SaturatedFat 2.5 g, Sodium 1627.3 mg, Sugar 18.5 g

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From theglobeandmail.com


JACQUES PEPIN'S BRAISED RABBIT STEW AND SADDLE STEAK THE DAY AFTER
Simmer covered for an additional 15 minutes. 7. To serve the stew, divide it into bowls and top with parsley. 8. Prepare the saddle the next day. Preheat the oven to 425°F. Warm butter and …
From numnums.com


BRAISED WILD RABBIT STEW- FROM FIELD TO TABLE - INSTRUCTABLES
Bring to the boil and simmer for 2 hours or as long as it takes for the meat to fall off the bone. Fork out the rabbit joints and peel off the meat, discarding the bones. Throw the meat back into the …
From instructables.com


BRAISED RABBIT WITH CRèME FRAîCHE, BACON AND QUINCE - TASTING TABLE
2014-11-17 Directions. Make the rabbit: Season the rabbit pieces with salt and pepper place in a large bowl with the crème fraîche. Cover and marinate in the refrigerator for at least 2 hours …
From tastingtable.com


BRAISED RABBIT WITH CABBAGE - FRENCH COOKING - EASY FRENCH FOOD
Preheat oven to 165°C (330°F). Blanch cabbage. Place a large pot of water on high heat. Cover and bring to a boil. Meanwhile, remove the outermost leaves from the cabbage.
From easy-french-food.com


RABBIT BRAISED WITH CELERY RECIPES
1/4 cup all-purpose flour: 2 thyme sprigs: 1 rosemary sprig: 1 whole clove: 1 2 1/2-pound rabbit, cut into 8 pieces, rinsed and patted dry: 1 1/2 teaspoons kosher salt
From recipes.servegame.org


BRAISED RABBIT STEW RECIPE - FOOD NEWS
For a simple early-spring dinner with friends, it’s ideal. If you can’t—or won’t—get a rabbit, this recipe is also terrific with chicken or with chunks of veal (see Kitchen Notes). Braised Rabbit, …
From foodnewsnews.com


MOROCCAN BRAISED RABBIT | WILD + WHOLE - MEATEATER
2022-03-14 Return the rabbit quarters back to the pot, reduce the heat to the lowest setting, and place lid on top. Cook for about 3 to 4 hours, longer if using jackrabbit. During the last hour of …
From themeateater.com


RABBIT STEW BRAISED IN WHITE WINE WITH MUSHROOMS AND MUSTARD …
2021-09-10 Continue to cook 5 minutes over high heat, the pour the rabbit and the whine sauce into the pot along the mushrooms and onions. PINE NUTS AND MUSTARD SEEDS. Crash …
From philosokitchen.com


HEARTY RABBIT STEW WITH VEGETABLES RECIPE - THE SPRUCE EATS
2021-07-28 Bring to a boil. Reduce the heat to a simmer, cover, and let cook for 2 hours. Add carrots, potatoes, and mushrooms. Cook for about 25 to 30 minutes longer, or until vegetables …
From thespruceeats.com


BRAISED RABBIT IN CREAM SAUCE • THE RUSTIC ELK
2022-03-31 Preheat your oven to 350°F. In a dutch oven or other oven-safe pot, add olive oil and heat over medium heat. Once the oil is hot, add in the garlic cloves and onions. Sauté …
From therusticelk.com


VIDEO: BEER BRAISED RABBIT STEW - MARTHA STEWART
Beer Braised Rabbit Stew . Facebook Comment MORE. Twitter Google+. Emeril continues to cook Beer Braised Rabbit for an autumnal menu. More Less. Watch More Videos From …
From marthastewart.com


RABBIT AND VEGETABLE STEW - LOUISIANA COOKIN
2018-01-03 Add tasso and garlic; cook 1 minute. Add reserved rabbit, wine, chicken broth, and bay leaves. Bring to a boil; cover, reduce heat, and simmer 1 hour. Add carrot, mushrooms, …
From louisianacookin.com


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