Rabbit has served as a popular food throughout the world since pre-history. Rabbit was introduced to Britain by the Romans and are a long-time culinary staple there. European settlers to the US found rabbits to be plentiful and rabbit stew, a simple way of cooking the meat to tenderness, was a popular dish. Today, rabbit meat can be difficult to find, generally only available through specialty butchers. The recipe is much less common than it was a few hundred years ago.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
Total Time
20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 lb rabbit, cut into serving pieces
- ¾ cup all-purpose flour, divided
- 3 Tbsp butter
- 1 cup celery, chopped
- 2 medium onions, thinly sliced
- 1 tsp seasoned salt
- 1 tsp salt
- Dash of ground black pepper
- 1 bay leaf
- 4 cups water, or vegetable or chicken broth
- 4 cups dry red wine
- 2 cups carrots, diced
- 4 medium potatoes, peeled and diced
- 4 oz mushrooms, sliced and cooked
- ⅓ cup cold water
Directions
- Place ½ cup of the flour in a shallow dish and dredge the rabbit pieces.
- In a Dutch oven, melt butter over medium heat.
- Add the rabbit pieces and brown on all sides.
- Add the celery, onion, seasoned salt, salt, pepper, bay leaf, 4 cups water or broth, and wine. Bring all to a boil, then reduce the heat to low and simmer, covered, for 2 hours.
- Add the carrots, potatoes, and mushrooms, and continue to cook for 25–30 minutes, until the vegetables are tender.
- In a small bowl, combine the remaining ¼ cup flour with cold water.
- Mix until well blended and free of lumps.
- Add the flour mixture to the broth and cook, stirring, until thickened.
- Serve the stew hot.
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