Rabbit Stew With Potatoes Peas And Carrots Recipes

HEARTY RABBIT STEW WITH VEGETABLES

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.

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.

MALTESE RABBIT STEW

Steps:

• Heat the oil in a large saucepan over medium heat; cook the rabbit, onion and garlic in the hot oil until the garlic and onion are fragrant and the rabbit is brown. Stir in the wine, bay leaf, beef bouillon, nutmeg, tomato paste, and sugar; season with salt and pepper. Add the potatoes, carrots, and peas. Pour enough water over everything until covered. Bring stew to a boil; reduce heat to low and allow to simmer until the potatoes are completely cooked through, about 1 hour.