Hunters Rabbit Stew Recipes

HUNTERS RABBIT STEW RECIPE

Steps:

• Place 3/ 4 cup flour in a disposable plastic bag, shake the rabbit pieces in the bag to coat shaking off any excess flour. In a large skillet melt the butter in the oil and brown the rabbit pieces on all sides over medium-high heat.
• Place the meat in a large stock pot or Dutch oven and add all the ingredients except for the leftover flour, mushrooms, and potatoes. Bring the mixture to a boil and then reduce the heat to a hot summer. (Slow boil) About 1 hour into the cooking process add the potatoes. Cook until the rabbit is tender and vegetables are done.
• Mix the remaining flour with some cold water and thicken the stew using the flour mixture. Mix in the sautéed mushrooms-serve hot.

HUNTER'S RABBIT

Steps:

• Preheat the oven to 350 degrees F.
• To a large warmed skillet over medium heat, add 1/4 cup of olive oil. Sprinkle the rabbit with salt and pepper, to taste. Add the rabbit to the hot oil and brown on both sides. Remove the rabbit to a medium-size casserole dish.
• In that same skillet, over medium heat, add more olive oil. Add the mushrooms and shallots and saute for about 2 minutes. Transfer the mushroom mixture to the casserole. Sprinkle the flour, thyme, parsley and the bay leaf over the rabbit and stir in the tomato sauce, wine, and the beef broth. You may add a pinch more of salt and pepper if you wish. Cover with foil and put in the oven to bake until the rabbit is tender, stirring every hour, about 2 to 3 hours. Rabbit meat should pull off easily from the bone with a fork. Remove from the oven and serve.

HEARTY HUNTER'S STEW

Steps:

• In a Dutch oven, brown meat in oil over medium heat. Add 4 cups water and scrape to loosen any browned drippings from pan. Add the tomato juice, onions, celery, Worcestershire sauce, bay leaves, salt and pepper. Bring to a boil. Reduce heat; cover and cook for 2 hours, stirring occasionally. , Discard bay leaves; add the carrots, rutabaga and potatoes. Cover and cook for 40-60 minutes. , Stir in the peas; cook for 10 minutes. Combine cornstarch and remaining water until smooth; stir into stew. Bring to a boil. Cook and stir for 2 minutes or until thickened.

RABBIT HUNTER'S STYLE

Steps:

• Season the rabbit liberally with salt and pepper; in a large skillet, cook the bacon over med-high heat until crisp.
• Transfer to paper towels to drain; crumble and set aside.
• Add the rabbit to the hot bacon fat and brown on all sides.
• Transfer to a slow cooker.
• Add shallots and garlic to the skillet; cook, stirring, for 2 minutes.
• Sprinkle with the flour, then add the wine; cook, scraping up any browned bits stuck to the pan.
• Add in the tomato sauce, water, thyme, and basil; bring to a boil.
• Pour over the rabbit; cover and cook on HIGH for 2 hours.
• Add mushrooms to the slow cooker; cover and continue cooking on HIGH 1 ½-3 hours, until the rabbit is very tender and falling off the bone.
• Taste and adjust seasonings to taste; serve garnished with parsley and crumbled bacon.