Any good recipes for rabbit stew out there?

Answer 1

Old Fashion Rabbit Stew
Armenian


6 servings 2¾ hours 45 min prep

1 large rabbit
3 cloves garlic
1 onion
8 ounces bacon, in one peice
bouquet garni
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 herbs (chervil)
1 teaspoon salt
1 teaspoon pepper

Not the one? See other Old Fashion Rabbit Stew Recipes
< 4 hours Stews
Rabbit Stews
Chop rabbit into 12 peices, 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.


or....

Hasenfeffer (Sour Rabbit Stew)

Original German rabbit stew recipe

PREP TIME 1 Hr
COOK TIME 1 Hr 15 Min
READY IN 10 Hrs 15 Min


SERVINGS 6

INGREDIENTS
3-1/3 cups red wine vinegar
3-2/3 cups water
1 tablespoon and 2-1/2 teaspoons white sugar
9-1/2 whole cloves
1-1/4 medium onion, thinly sliced
6 stalks celery, chopped
1-1/4 lemon, thinly sliced
1-1/4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon and 1/2 teaspoon salt
1-1/4 teaspoons pickling spice
1-1/4 teaspoons ground black pepper
1 cup and 3 tablespoons all-purpose flour
1-1/4 (2 1/2 pound) rabbit, cleaned and cut into pieces
3 tablespoons and 1-3/4 teaspoons vegetable oil
DIRECTIONS
In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper. Bring to a boil, then turn off and allow to cool. Place the rabbit pieces into the mixture to marinate. Cover and refrigerate overnight.
Preheat the oven to 350 degrees F (175 degrees C). Spread flour out onto a parchment or aluminum foil lined baking sheet. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color.
Remove the rabbit from the marinade and pat dry. Strain the marinade, and discard the solids. Reserve the liquid for later.
Heat the oil in a deep skillet or Dutch oven over medium heat. Coat the chicken with the toasted flour. Place into the hot oil, and cook until browned on both sides. Remove from the pan, and set aside. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid.
In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour. Close the lid, and shake vigorously until well blended with no lumps. Heat the pan with the rabbit drippings over low heat. Gradually stir in the marinade mixture, stirring constantly until slightly thickened.
Return the rabbit pieces to the pan. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones. You may remove the bones prior to serving if desired.


I hope you like these!!

Answer 2

Rabbit Stew Recipe 4 pound rabbit, jointed ¼ pt white wine 2 oz..butter ½ pt fowl inventory 2 tablespoon double cream 2 tablespoon pro flour a million clove of garlic 2 teaspoons cornflour 2 teaspoons tomato puree a million tablespoon parsley a million bouquet garni better parsley Salt and pepper, to style hide the rabbit with pro flour and fry in butter, browning on all aspects. upload the inventory, wine and tomato puree. carry to a boil. next, upload the bouquet garni, beaten garlic clove and season with salt, pepper and parsley to style. shrink the warm temperature and practice dinner for about a million ½ – 2 hours or till meat is tender. position rabbit on a serving dish, protecting warmth. eliminate the bouquet garni and move sauce to a saucepan. mix the cornflour and cream, stirring into the sauce till thick. Pour sauce over rabbit and garnish with parsley if wanted. Your visitors will be wowed by this rabbit stew recipe.

Answer 3

Easy. Dredge in flour & brown in hot oil.
Put in crock pot with 1C water. cook on low 6-8 hours. add veggies of your choice. Season to taste. Onion, garlic, and believe it or not add at least 1 turnip during the entire cooking time. Takea away any gamey flavor.
When they are tender stew is done. dd 1/8C cornstarch to 1/8C COLD water. stir well and add to hot stew brith to thicken.
Excellant stew.

Answer 4

you idiots answering this little wanker are just as stupid.

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Answer 5

patatoes, swed, parsnips, carrots,mushrooms, oinions, stock cubes tin of tomatoes and dumplins fry the rabbit in a frying pan first then put everything in together in a cassarole dish slow cook for acouple of hours and half an hour before you serve put the dumplins in. enjoy

Answer 6

Ask a Maltese...its their national dish!!!!

Answer 7

http://www.recipespin.com/recipedetail.aspx?id=5013