Stewed Rabbit

Stewed Rabbit

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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.

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About Stewed Rabbit

Other Tag: Quick & Easy

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