Rabbit Stew
photo by catercow
- Ready In:
- 8hrs 45mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
directions
- 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.
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Reviews
-
Delicious! I added some mushrooms, subbed beef bone broth for consomee and added 1/4 cup of sherry and it came out fantastic. I had to cook half in my slow cooker and half in the oven in a Dutch oven and only ended up adding about a cup more of bone broth and some beef stock to keep the rabbit moist. Also browned the rabbit pcs in abit of oil and sauteed the onion to enhance the flavor .I omitted cooking the potatoes with the rabbit and served on creamy mashed potatoes instead. Three days later tastes even better! Recipe is a keeper!
Tweaks
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The rabbit: for lack of explicit instruction, I carved the four limbs and two loins off as single chunks for the stew. I put the remaining carcass in water with bay leaves and boquet garni for a stock, which I reduced and added to the stew at the end. Regarding soup consistency: I wanted something "stewy", not watery: when cooking was finished, I removed a couple of chunky cups of the stew, pureed in blender, re-added. I also added a light broth-flour roux. For taste: I added a generous splash of red wine and a squirt of lemon juice
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I'm a 19 year old college student and I cook a lot for my mother and my boyfriend. I try to tend a lot to their tastes (she likes traditional comfort foods and he prefers spicer fare) and I am very health concious.
I am also an avid baker and run my own bakery business when I'm not at school so I am always looking for and creating new bakery recipes.