Best Rabbit Stew Recipes

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.

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.

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.

Steps:

• Wash the rabbits in cold water and debone them by cutting at the joints like you would a chicken. Sprinkle generously with salt and pepper.
• Place the cooking oil in a stewing pot (deep iron pot with a lid, if possible). When the oil is hot, place the rabbit pieces in the pot and let brown, about 5 minutes on each side. Once both sides are nicely seared, remove the pieces and set aside.
• Reduce the heat and add the flour to the pot and stir frequently until the mixture is brown, about 3 minutes. Be careful not to burn. Once the flour is brown, throw in the garlic, herb bouquet and the onion. Stir frequently and cook for about 5 minutes. Place the seared rabbit back into the pot, along with the mushrooms. Cook for another 5 minutes. Add the wine and water to the pot and bring it back to a boil. Once it has boiled, reduce the heat and bring the liquid to a simmer. Place a tightly fitting lid on the pot, and let simmer for about 30 minutes. Season with salt and pepper again and continue to simmer until the rabbit is tender, about another hour. Serve hot over something like rice or mashed potatoes.

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.

Steps:

• Put rabbit into a deep bowl and cover with a mixture of the vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices, and 1/4 teaspoon pepper. Cover and refrigerate 2 to 3 days to marinate, turning pieces frequently.
• Drain rabbit; strain and reserve marinade. Dry rabbit with absorbent paper. Coat pieces with a mixture of 1/3 cup flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Heat the fat in a Dutch oven or saucepot. Add the rabbit and brown slowly on all sides. Add 2 cups of the marinade. Cover and cook slowly about 45 minutes, or until meat is tender.
• Thoroughly blend 1/2 up of the reserved marinade and the 1/4 cup of flour. Slowly pour on half of the mixture into cooking liquid, stirring constantly. Bring to boiling. Gradually add only what is needed of remaining mixture for consistency desired. Bring to boiling after each addition. Finally, cook 3 to 5 minutes.
• Arrange rabbit on serving platter. Pour some of the gravy over the rabbit and serving remaining gravy in a gravy boat.

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.

Steps:

• Heat the oil in a large flameproof casserole dish. Brown the rabbit in batches, then transfer to a plate. Add the bacon and fry until crisp. Reduce the heat to low, throw in the vegetables and sweat for 15 mins until soft but not brown. Add the flour and cook for a few mins.
• Increase the heat again, pour in the ale and boil hard, scraping the base of the dish, until well reduced. Return the rabbit to the dish with the herbs, stock and some seasoning. Cover and very gently simmer on the hob for 2 hrs or until the rabbit is really tender and the sauce thickened. Top up with water occasionally, if needed.
• Stir the broad beans through the stew 5 mins before serving.

Steps:

• Dredge the rabbit pieces with the 1/2 cup of flour.
• Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, seasoned salt, salt, pepper, bay leaf, 4 cups water or broth and wine; bring to a boil.
• Reduce heat to a simmer, cover and simmer for 2 hours.
• Add carrots, potatoes, and mushrooms. Cook for about 25 to 30 minutes longer, or until vegetables are tender.
• Combine remaining 1/4 cup flour and 1/3 cup of cold water; stir until well blended and free of lumps. Stir the flour mixture into the broth; cook and stir until the broth has thickened.
• Serve the stew with biscuits and a salad.

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.

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.