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."
 
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photo by catercow photo by catercow
photo by catercow
Ready In:
8hrs 45mins
Ingredients:
12
Serves:
4-6
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ingredients

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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

  1. DELICIOUS!!! The perfect fall or winter supper. And don"t forget the biscuits to go with it to "sop up the gravy" left on the plate.
     
  2. 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!
     
  3. I had to tweak to my satisfaction, but it was great. My first rabbit.
     
  4. Perfect balance. So many cooks forget the Bay leaves, which are very important. Only thing I would do different is to saute the onions and brown the rabbit prior to putting them in the crock pot. This will elevate the flavors.
     
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Tweaks

  1. 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
     

RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> 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.
 
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