Stewed Rabbit Recipe

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Stewed Rabbit

Kitchen Crew

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Rating:
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Ingredients

1/2 c
flour
1/2 tsp
salt
1/4 tsp
pepper
2-3 lb
domestic or 2 wild rabbits, cut up
1 large
onion
6 slice
bacon
2 medium
carrots
2 medium
garlic cloves, crushed
1
bay leaf
1.25 c
water
3/4 c
dry red wine
1 Tbsp
brown sugar, packed
1/2 tsp
salt
1/2 tsp
dried rosemary leaves
1/2 tsp
paprika
1 Tbsp
cornstarch
2 Tbsp
cold water

Step-By-Step

1Mix flour, 1/2 teaspoon salt and pepper.

2Coat rabbit with flour mixture.

3Cook bacon to crisp; drain and crumble.

4Put 2 tablespoons bacon fat in dutch oven and cook rabbit in hot fat over medium heat turning occasionally, until brown.

5Add onions, carrots, garlic, bacon and bay leaf.

6Mix 1/4 cup water, the wine, brown sugar, 1/2 teaspoon salt, the rosemary and paprika; pour over rabbit.

7Heat to boiling and reduce heat.

8Cover and simmer until rabbit is tender; about 1 to 1 1/2 hours.

9Remove bay leaf.

10Remove rabbit and vegetables, keep warm.

11Mix cornstarch and 2 tablespoons cold water and stir into liquid in the dutch oven.

12Heat to boiling, stirring constantly.

13Boil and stir one minute.

14Pour sauce over vegetables and rabbit.

About this Recipe

Other Tag: Quick & Easy