Rabbit Stew
From ginger 18 years ago
- 90 minutes to make
- Serves 4
Rabbit stew is a wonderful addition to your family recipes!
Ingredients
- 3 lb. of rabbit meat, cleaned and cut into pieces shopping list
- 1 c. of dry red wine shopping list
- 1/2 lb. of bacon, diced shopping list
- 1/2 c. of finely chopped shallots shopping list
- 1 clove of chopped garlic shopping list
- 1/2 tsp. of salt shopping list
- 2 tsp. of lemon juice shopping list
- 1/3 c. of all-purpose flour shopping list
- 1 c. of water shopping list
- 1 tbsp. of chicken bouillon granules shopping list
- 1 tbsp. of currant jelly shopping list
- 10 black peppercorns, crushed shopping list
- 1 bay leaf shopping list
- 1/4 tsp. of dried rosemary, crushed shopping list
- 1/8 tsp. of dried thyme, crushed shopping list
- 3 tbsp. of water shopping list
- 2 tbsp. of all-purpose flour shopping list
How to make it
- First you want tp fry bacon over medium fame. Drain. and set aside.
- Now you can sprinkle rabbit salt and coat with flour/
- You can fry rabbit in bacon fat. Remove.
- Saute the shallots and garlic in pan approx. 4 min.
- Now you can add in the wine, 1 c. of water and bouillon.
- Let this come to a boil, add in the jelly, peppercorns, bay leaf, rosemary, and the thyme.
- Then add back in the rabbit and bacon.
- You will want to let this come to a boil, then reduce flame to low for approx. 1 1/2 hr. letting rabbit get tender.
- Take out the bay leaf and put your rabbit on a warm plate.
- To make your gravy, add lemon juice to your skillet.
- Now add in 3 tbsp. of water and 2 tbsp. of flou.
- Mix this thoroughly over low flame.
- Take your gravy and pour over stew.
- Ladle and serve!
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" It was excellent "