Rabbit Stew

Want to know what you can do with rabbit meat? Rabbit stew is a delicious way to use this nutritious meat. Stew is easy and a wonderful meal for a cold evening. Serve it up with biscuits or corn bread to make a complete meal.

You can cut up the pieces before cooking if you want, or put the whole carcass into water to cook. Add salt, pepper, garlic, some carrots and celery to help flavor the broth. Once the meat has been thoroughly cooked, take it out of the water and let it cool off. This will take from one to two hours.

Leave the rabbit in longer if you want to use this broth in the stew. If you plan to use chicken broth, you can take the rabbit out sooner. Once it has been cooked, the meat is much easier to remove from the bones. Remove the celery and carrots you added at the beginning; they have given their all to the broth.

Cut or tear the meat until it is all bite size. In the meantime, peel your vegetables. Carrots, potatoes, onions, sweet potatoes, rutabagas, parsnips, celery and turnips are all very tasty additions to rabbit stew. Choose the vegetables you like best. Chop the peeled vegetables into small pieces and add them to the broth.

Add the meat back into the broth and let it become a part of the stew. When the vegetables have started to soften, taste the stew to see if you need more seasoning. You can use salt, pepper, garlic, onion powder, parsley, and other herbs to give the stew more flavor if needed.

Let the flavors of the rabbit stew combine as they simmer over low heat. Stir occasionally to make sure the ingredients are not sticking to the bottom of your pan. When everything is tender, you can eat the stew as is if you like your stew thin, or you can think about how you want to thicken the stew.

One way to help thicken your stew is to add cream. While this makes a deliciously rich stew, many people choose not to use cream because of the calorie load. Another way to thicken your stew is to make a roux. A roux is simply flour cooked with butter to make a paste.

Put your butter into a skillet or saucepan and add some flour. You want about equal amounts of butter and flour. Stir it well until every grain of flour is coated with the melted butter. Now add some of your broth to the roux and mix it up. Keep adding broth until the roux is more liquid than paste. Now you are ready to add this mixture to your stew. Pour it into the kettle and stir until it is well incorporated with your stew. You'll see it thicken almost immediately.

Serve your stew in a bowl or over crumbled corn bread. This is a tasty and filling way to serve your rabbit stew. Biscuits are also a traditional accompaniment to stew. Biscuits give you the means to sop up every drop.

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