Hearty Rabbit Stew With Vegetables Recipes

CROCK POT RABBIT STEW

Crock Pot Rabbit Stew image

Variant on a few other rabbit / crock pot recipes I've tried. It makes a hearty one-pot meal for two people. I always like to leave the vegetables nice and chunky. You could try a little less liquid and therefore less flour to thicken, however I found this works well and the additional liquid plays well with the vegetables during cooking.

Provided by Peter J

Categories Stew

Time 6h15m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 rabbit
1/2 teaspoon ground black pepper
425 g diced tomatoes
1 cup red wine
1 cup water
100 g button mushrooms, sliced
125 g shortcut bacon, sliced
2 medium carrots, chopped
2 medium onions, chopped
2 stalks celery, chopped
1 bay leaf
1 teaspoon oregano
1/4 cup flour

Steps:

Grind pepper over the rabbit and place in the crock pot.
Combine all other ingredients EXCEPT FLOUR in a large bowl, mix well and pour over the rabbit.
Cover and cook on low for 6 hours for a small rabbit, or up to 8 hours for a large rabbit. Actually cook for half an hour less as below.
Thirty minutes before ready blend flour with 1/2 cup of water until it is a smooth paste, add to the pot and stir well to thicken and continue cooking covered for a further 30 minutes.
Give it a good stir and allow to rest 10-15 minutes before serving.
At this point the rabbit should be so tender that you can tear pieces off with a fork to serve rather than cut. Just scoop it all out onto a plate.
You'll end up with bones in the dish so eat much like you would a fish dish being careful for bones. Serve along with a nice crusty roll to soak up the juices.

Nutrition Facts : Calories 377.9, Fat 5.4, SaturatedFat 1.6, Cholesterol 31.2, Sodium 980.1, Carbohydrate 43.2, Fiber 7.7, Sugar 15.3, Protein 19.7

HEARTY RABBIT STEW WITH VEGETABLES

Hearty Rabbit Stew With Vegetables image

We were given a rabbit carcass by a friend and neighbor who raises them for personal use, so I went on the web in search of easy, flavorful recipes. This was divine! The original recipe called for a home-made seasoning salt, but store-bought was fine. From a site called thespruce.com.

Provided by lecole54

Categories Rabbit

Time 2h55m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 rabbit, about 3 pounds, cut up
3/4 cup all-purpose flour, divided
3 tablespoons butter
1 cup celery, chopped
2 medium onions, thinly sliced
1 teaspoon seasoning salt
1 teaspoon salt
1 dash pepper
1 bay leaf
4 cups chicken broth, low sodium (can also use either water or vegetable broth)
4 cups dry red wine
2 cups carrots, diced
4 medium potatoes, peeled and diced
4 ounces mushrooms, sliced and sauteed
1/3 cup cold water

Steps:

Dredge the rabbit pieces with the 1/2 cup of flour.
Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, seasoned salt, salt, pepper, bay leaf, 4 cups water or broth and wine; bring to a boil.
Reduce heat to a simmer, cover and simmer for 2 hours.
Add carrots, potatoes, and mushrooms. Cook for about 25 to 30 minutes longer, or until vegetables are tender.
Combine remaining 1/4 cup flour and 1/3 cup of cold water; stir until well blended and free of lumps. Stir the flour mixture into the broth; cook and stir until the broth has thickened.
Serve the stew with biscuits and a salad.

Nutrition Facts : Calories 415.5, Fat 7.2, SaturatedFat 4, Cholesterol 15.3, Sodium 996.9, Carbohydrate 50.1, Fiber 5.8, Sugar 6.9, Protein 9.4

RABBIT STEW

Rabbit Stew image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 2h40m

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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