Rabbit Stew

Recipes

Rabbit Stew

Rabbit stew recipe

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

Instructions

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

Prep Time: 30m Cook Time: 3h Total Time: 3h 30m
Serves: 4 Yield: Rabbit stew recipe serves 4. Category: Rabbit
Ingredients