Stewed Rabbit

Stewed Rabbit Recipe

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

How to Make Stewed Rabbit


  • 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.

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About Stewed Rabbit

Other Tag: Quick & Easy

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