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
  • 1
    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


  1. Mix flour, 1/2 teaspoon salt and pepper.
  2. Coat rabbit with flour mixture.
  3. Cook bacon to crisp; drain and crumble.
  4. Put 2 tablespoons bacon fat in dutch oven and cook rabbit in hot fat over medium heat turning occasionally, until brown.
  5. Add onions, carrots, garlic, bacon and bay leaf.
  6. Mix 1/4 cup water, the wine, brown sugar, 1/2 teaspoon salt, the rosemary and paprika; pour over rabbit.
  7. Heat to boiling and reduce heat.
  8. Cover and simmer until rabbit is tender; about 1 to 1 1/2 hours.
  9. Remove bay leaf.
  10. Remove rabbit and vegetables, keep warm.
  11. Mix cornstarch and 2 tablespoons cold water and stir into liquid in the dutch oven.
  12. Heat to boiling, stirring constantly.
  13. Boil and stir one minute.
  14. Pour sauce over vegetables and rabbit.

Printable Recipe Card

About Stewed Rabbit

Other Tag: Quick & Easy

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