Best Rabbit Stew Recipes

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RABBIT STEW

When we used to live in the boondocks of Michigan, my dad was a hunter and oh, did he hunt. Let's just say all that all that meat had to be eaten, and eaten by a very picky little girl. This was nearly the only dish made with his hunted goods that I would eat, so it's pretty good.

Provided by catercow

Categories     Stew

Time 8h45m

Yield 4-6 serving(s)

Number Of Ingredients 12



Rabbit Stew image

Steps:

  • Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
  • Add spices to the pot.
  • Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
  • Cover and cook on low for 8 hours. Thicken gravy as desired.

Nutrition Facts : Calories 776.6, Fat 19.6, SaturatedFat 5.8, Cholesterol 194.1, Sodium 1012.4, Carbohydrate 70.5, Fiber 10.8, Sugar 9.2, Protein 77.1

3 -4 lbs rabbit
6 potatoes, quartered
8 carrots, sliced
1 medium onion, chopped
1 teaspoon salt
1/4 cup beef consomme
3/4 cup beef broth
3/4 teaspoon pepper
1/4 teaspoon basil
2 bay leaves
1/4 teaspoon rosemary
1/4 teaspoon thyme

OLD FASHION RABBIT STEW

This is a wonderful rabbit dish from my Armenian friend Dina. It is so tasty. A great dish for special company. Everyone will want this recipe. Well worth all the effort.

Provided by Baby Kato

Categories     Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 16



Old Fashion Rabbit Stew image

Steps:

  • Chop rabbit into 12 pieces, discard the head and feet.
  • Chop the onion and garlic finely.
  • Slice and dice the bacon.
  • Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
  • Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
  • In the same pan, fry garlic, onion and the bouquet garni.
  • Add the bacon and allow to color lightly.
  • Pour off excess fat.
  • Return rabbit to pan and deglaze with the red wine.
  • Add 3 cups water, cover and cook for 1 hour 45 minutes.
  • Peel small onions and remove root ends.
  • Rinse well.
  • Cook the onions in water to cover, add sugar, butter, salt and pepper.
  • Cook until all water has evaporated and the sauce is caramelized.
  • (20 min) Peel and cut potatoes into narrow rectangles.
  • Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
  • Cook covered until tender.
  • Serve stew with caramelized onions and garnish with chopped chervil.

1 large rabbit
3 garlic cloves
1 onion
8 ounces bacon, in one piece
10 sprigs parsley
10 sprigs thyme
1 bay leaf
3 tablespoons olive oil
1 cup red wine
1 cup small onion
1 tablespoon sugar
1 tablespoon butter
12 new potatoes
fresh herb (chervil)
1 teaspoon salt
1 teaspoon pepper

HASENPFEFFER (RABBIT STEW)

Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.

Provided by Lovesmurfs

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h

Yield 4

Number Of Ingredients 17



Hasenpfeffer (Rabbit Stew) image

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
  • Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
  • Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
  • To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

Nutrition Facts : Calories 767.3 calories, Carbohydrate 21.9 g, Cholesterol 300 mg, Fat 33.3 g, Fiber 1.3 g, Protein 79.1 g, SaturatedFat 10.8 g, Sodium 893.9 mg, Sugar 3.7 g

3 pounds rabbit meat, cleaned and cut into pieces
½ teaspoon salt
⅓ cup all-purpose flour
½ pound bacon, diced
½ cup finely chopped shallots
1 clove garlic, finely chopped
1 cup dry red wine
1 cup water
1 tablespoon chicken bouillon granules
1 tablespoon currant jelly
10 black peppercorns, crushed
1 bay leaf
¼ teaspoon dried rosemary, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour
⅛ teaspoon dried thyme, crushed

SLOW-COOKED RABBIT STEW

This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole

Provided by Good Food team

Categories     Dinner, Main course

Time 2h35m

Yield Serves 4

Number Of Ingredients 16



Slow-cooked rabbit stew image

Steps:

  • Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
  • Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
  • Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

Nutrition Facts : Calories 607 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 61 grams protein, Sodium 1.12 milligram of sodium

140g prune
50ml brandy
50g soft brown sugar
2 rabbits, jointed
plain flour, for dusting
1 tbsp vegetable oil
3 rashers smoked streaky bacon, sliced into thin strips
2 carrots, chopped
1 onion, chopped
2 celery sticks, chopped
1 garlic clove, crushed
2 thyme sprigs
1 bay leaf
150ml red wine, the best you can afford
250ml chicken stock
chopped parsley and wild rice, to serve

TRADITIONAL RABBIT STEW

Make and share this Traditional Rabbit Stew recipe from Food.com.

Provided by Fresh Churned Butter

Categories     Stew

Time 1h30m

Yield 5 8 cups, 16 serving(s)

Number Of Ingredients 14



Traditional Rabbit Stew image

Steps:

  • Cut the rabbit meat into small, bite-sized chunks. Mix together flour, rosemary, oregano, parsley, and salt. Then coat rabbit meat with flour mixture, saving any remaining flour mixture.
  • Melt butter in Large stew pot, and add onion. Cook until golden brown, adding an optional pinch of sugar.
  • Stir in garlic. Cook together for 2 or more minutes.
  • Add floured rabbit meat, and fry until cooked.
  • Add cold water and diced vegetables.
  • Simmer at least 1 hour, or until vegetables are done.
  • Mix 1/2 cup of hot water with remaining flour mixture and add to stew.
  • Boil 2 or more minutes until desired thickness is reached.

1 lb rabbit meat
2 tablespoons butter
1/2 cup flour
4 carrots, diced
4 celery ribs, diced
2 potatoes, diced
1/2 onion, diced, very, very small
3 tablespoons garlic, minced
1/2 teaspoon rosemary
2 teaspoons oregano
2 teaspoons parsley
3 teaspoons salt
4 -7 cups cold water
1/2 cup hot water

BEST RABBIT STEW

Make and share this Best Rabbit Stew recipe from Food.com.

Provided by Doreen Randal

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13



Best Rabbit Stew image

Steps:

  • In a large shallow bowl, combine all the marinade ingredients together and stir to mix well.
  • Add rabbit pieces and baste them thoroughly.
  • Cover the dish and leave to marinate over-night or at least 12 hours.
  • Remove the rabbit from the marinade and dry on kitchen paper.
  • Strain the marinade into a jug and reserve. Preheat oven to 350°F.
  • In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp.
  • Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5 - 6 minutes, or until lightly colored red.
  • Add the rabbit pieces and turn frequently to brown them evenly and quickly.
  • Add the reserved marinade to the casserole and bring to the boil.
  • Remove casserole from the heat, add the bacon pieces and place in the oven.
  • Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.

Nutrition Facts : Calories 438.8, Fat 29.1, SaturatedFat 9, Cholesterol 38.6, Sodium 1098.1, Carbohydrate 15.1, Fiber 2.4, Sugar 5.6, Protein 7.8

1 rabbit, cut into serving size pieces
8 ounces bacon, cut into strips
2 medium onions, thinly sliced
1 garlic clove, finely chopped
3 large carrots, peeled and thinly sliced
16 fluid ounces dry red wine
3 teaspoons vegetable oil
1 teaspoon salt
6 black peppercorns
2 sprigs parsley
2 garlic cloves, crushed
1 bay leaf
1/2 teaspoon dried thyme

RABBIT STEW

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 14



Rabbit Stew image

Steps:

  • Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.

3 pounds rabbit, cut into stew-sized pieces
1 1/2 cups all-purpose flour
1/4 cup grapeseed oil
3 tablespoons butter
1 cup celery, diced
2 cups diced carrots
2 onions, finely diced
Salt
Freshly ground black pepper
3 bay leaves
6 cups water
4 cups red wine
4 medium-sized potatoes, diced
1/2 cup sliced sauteed mushrooms

LAPIN A LA COCOTTE - FRENCH RABBIT STEW

Rabbit is truly delicious and very lean - yet rich-tasting. This is a delicious preparation with bacon and red wine and tastes best with mashed potatoes or buttery egg noodles. It doesn't take long to prepare, but long slow cooking does make it even better.

Provided by EdsGirlAngie

Categories     Rabbit

Time 1h20m

Yield 2-3 serving(s)

Number Of Ingredients 11



Lapin a La Cocotte - French Rabbit Stew image

Steps:

  • In a large skillet or medium-sized Dutch oven, cook bacon until done; remove bacon with a slotted spoon and reserve for another use (for a salad, etc).
  • In the bacon drippings, cook the onion and garlic until transparent. A.
  • dd the rabbit pieces and saute over medium heat until rabbit is golden.
  • Sprinkle on the flour and continue to brown rabbit for another 5 minutes or so, then add the beef broth, red wine, thyme, parsley and bay leaves.
  • Cover and simmer over low heat for about an hour, adding more broth if necessary. Salt and pepper to taste (with the bacon drippings, not much salt is needed). Serve with mashed potatoes or buttered egg noodles.

Nutrition Facts : Calories 1059, Fat 47.5, SaturatedFat 14.6, Cholesterol 346.7, Sodium 809.4, Carbohydrate 23.7, Fiber 2.4, Sugar 5.4, Protein 121.3

1 (2 1/2 lb) rabbit, quartered
3 slices bacon, cut in thirds
1 1/2 cups sliced onions
2 garlic cloves, minced
3 tablespoons flour
1 cup beef broth
1/4 cup red wine
1 teaspoon dried thyme
2 teaspoons dried parsley
2 bay leaves
salt and pepper

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