Wild Rabbit Stew. Can you give me a fail safe recipe?

Answer 1

Rabbit, salt pepper, loads of barley, potatoes, carrots. Boil and simmer till done. Mmmmmmmm!

Answer 2

Welsh Rabbit Stew Recipe

Ingredients for Rabbit Stew

1 rabbit

flour150gm

chicken stock 500ml

rosemary sprig1
1 onion

1 carrot


3pcs potato


3 pcs turnip


1pc leek

How to make Rabbit Stew

1. Have the rabbit cut up into portions for you by the butcher if you are not handy with doing it yourself
2. Prepare a casserole dish by spreading the onion; finely sliced on the bottom and crushing the rosemary sprig in your hand to release the aroma and lay on top of the onion
3. Peel and roughly chop the vegetables
4. Season the flour with a little salt and freshly ground pepper and toss the rabbit pieces it in to lightly coat (keep the flour for later)
5. Heat a little oil in a heavy frying pan and lightly brown the rabbit all over and place the pieces into a casserole dish
6. Add the stock into the frying pan to lift all the sediment off the base and allow to simmer for 5 minutes. Strain over the rabbit
7. Cover tightly and place in the oven at 180ºC for 2 - 3 hours until the rabbit is starting to get tender
8. Remove from the oven, pick out any fine bones and add the vegetables. Cook for a further 40 minutes, topping up with more stock if required
9. Remove from the oven and place the rabbit onto a tray
10. Mix the flour with a little cold water to form a slurry, stir into the stew and cook on top of the stew while stirring until slightly thickened
11. Add the rabbit back in and re-heat
12. Serve with mountains (well it is a Welsh recipe) of creamy mashed potatoes

Answer 3

Well Mrs B, with wild rabbit the most important bit is to remove the lead shot. If you miss a bit you could regret it!
After that just proceed as for any other stew, whatever you fancy. People don't each much rabbit now, which is a pity because its healthy fat free stuff.

Answer 4

Both of these recipes sound pretty good:

Rabbit Stew 1

1 rabbit cut into pieces (preferably wild although domestic will do)
1/4 cup of olive oil
1 yellow onion sliced
4 Garlic cloves peeled and crushed
2 tablespoons of fresh rosemary
2 tablespoons of fresh thyme
2 cups of fresh tomato sauce
2 1/2 cup red wine
2 tablespoons of Tomato Paste
1 cup black and green olives

Salt and pepper each side of the rabbit. In a medium to large skillet or stew pot heat the olive oil over medium heat.
Add the garlic and saute for 1 minute. Add the onion and cook until the onion is translucent. Add the rabbit and rosemary and thyme Toss with the onion, garlic and oil so that each piece is coated. Cook until the meat is lightly browned. Add the tomato sauce, red wine, and olives. Cook at a simmer for about 30-40 minutes. Cook up some polenta to complete the dish.

Rabbit stew 2:

INGREDIENTS:
1 rabbit, about 3 pounds, cut up
1/2 cup all-purpose flour
3 tablespoons butter
1 cup chopped celery
2 medium onions, thinly sliced
1 teaspoon seasoned salt
1 teaspoon salt
dash pepper
1 bay leaf
4 cups water
4 cups dry red wine
2 cups diced carrots
4 medium potatoes, peeled and diced
4 ounces sliced mushrooms, sauteed
1/4 cup all-purpose flour
1/3 cup water

PREPARATION:
Directions for rabbit stew.
Dredge rabbit pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil.
Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.
Rabbit stew recipe serves 4

Polly

Answer 5

Skin and clean the rabbit and split into sections. Dispose of head. Cover in flour and mixed herbs, salt and pepper. Chop up some carrots and potatoes into chunks. Put all into an over dish and cover with some gravy (made as you would usually but I use a chicken flavour), throw in some mushrooms and sliced onions. Bake covered in the oven for about 1 and a half hours. Remove cover and simmer on until meat is fully cooked.

Answer 6

One cleaned, be-headed, guts free rabbit body (if need instructions, please write back).
Check the rabbit for any imperfections (IE bullet fragment, rinse one more time). Take a pot big enough to hold the following:
1 rabbit: 2-5 pounds
Potatoes (2 small/1 large per pound, cleaned & quatered)
Carrots (4 medium, peeled& rough chopped)
Onions-white/yellow ( 3 medium, skins removed, rough chopped)
3 Bay leaves
2 Garlic Heads ( peeled& smashed)/ Garlic minced then about 2 Tbl. spoons
2 cups of red wine/ (or 1/2 vinegar with 1 cup of brown sugar)
Take everything and put into pot, simmer with lid for about 1 1/2 hours, then remove lid simmmer while you do the following:
Remove eveything but the liquid, put the rabbit to the side of everything, then blend put all the veggies (garlic, bay leaves, thrown out), add flour to veggie puree, mixed in throughly, toss into liquid pot, stir till combined, lower flame, so it is only low, barely bubbles. Take rabbit and fork, drag threw all fleshy parts till cleaned of meat, then chop the meat to your liking, toss into pot, salt & pepper to taste, serve with crusty bread, salad & wine....enjoy the fruits of your labor.

Answer 7

Cruise country roads until you find some roadkill. The riper the better. Take them home and skin them removing all entrails. Dice them and bung 'em in a pot with water,carrots,peas,onions, garlic,beans, spuds and lentils. Bring to boil and simmer for 40 mins covering the pan. When finished tuck in. Lovely grub.

Answer 8

Just dont do it. My sis made some when we were younger. And she hung the rabbit skin out to dry. Ive been traumatised ever since!!!

Answer 9

I agree with R.E.M.E. but cook it slow.
Loverrrllyyyy

Answer 10

BAD grumble!!!!!