Old Fashion Rabbit Stew Recipes

OLD FASHION RABBIT STEW

Steps:

• Chop rabbit into 12 pieces, discard the head and feet.
• Chop the onion and garlic finely.
• Slice and dice the bacon.
• Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
• Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
• In the same pan, fry garlic, onion and the bouquet garni.
• Add the bacon and allow to color lightly.
• Pour off excess fat.
• Return rabbit to pan and deglaze with the red wine.
• Add 3 cups water, cover and cook for 1 hour 45 minutes.
• Peel small onions and remove root ends.
• Rinse well.
• Cook the onions in water to cover, add sugar, butter, salt and pepper.
• Cook until all water has evaporated and the sauce is caramelized.
• (20 min) Peel and cut potatoes into narrow rectangles.
• Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
• Cook covered until tender.
• Serve stew with caramelized onions and garnish with chopped chervil.

RABBIT STEW

Steps:

• Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
• Add spices to the pot.
• Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
• Cover and cook on low for 8 hours. Thicken gravy as desired.

TRADITIONAL RABBIT STEW

Steps:

• Cut the rabbit meat into small, bite-sized chunks. Mix together flour, rosemary, oregano, parsley, and salt. Then coat rabbit meat with flour mixture, saving any remaining flour mixture.
• Melt butter in Large stew pot, and add onion. Cook until golden brown, adding an optional pinch of sugar.
• Stir in garlic. Cook together for 2 or more minutes.
• Add floured rabbit meat, and fry until cooked.
• Add cold water and diced vegetables.
• Simmer at least 1 hour, or until vegetables are done.
• Mix 1/2 cup of hot water with remaining flour mixture and add to stew.
• Boil 2 or more minutes until desired thickness is reached.

OLD-FASHIONED HAMBURGER STEW

Steps:

• Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent, about 5 minutes. Add potatoes, tomato puree, diced tomatoes, 12 cups water, Italian seasoning, beef bouillon, cooking sherry, garlic, Sriracha, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, rosemary, salt, and bay leaves to the pot. Bring to a boil.
• Mix flour into remaining 1 1/2 cups of water until a thin slurry is formed. While stirring constantly, pour flour mixture into the boiling soup and stir to combine. Boil and stir until soup begins to thicken, about 3 minutes.
• Reduce temperature to a simmer and stir in frozen vegetables. Continue to simmer, stirring occasionally, until potatoes and vegetables have cooked through, at least 20 minutes.