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Rabbit Brunswick Stew

Global.Potpourri's picture
  Rabbit 2 Pound, cut up (Ready To Cook)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Water 2 Cup (32 tbs)
  Onions 2 Medium, sliced
  Bacon slices 2 , cut up
  Dried rosemary 1⁄2 Teaspoon, crushed
  Dried basil 1⁄2 Teaspoon, crushed
  Potatoes 2 Medium, peeled and cubed
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Canned whole kernel corn 8 3⁄4 Ounce, drained (1 Can)
  Canned lima beans 8 1⁄2 Ounce, drained (1 Can)
  Cold water 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon

Sprinkle rabbit generously with the salt and pepper.
Place rabbit pieces in large kettle or Dutch oven; add 2 cups water.
Stir in the sliced onions, bacon, rosemary, and basil.
Bring to boiling.
Cover and reduce heat; simmer for 45 minutes.
Stir in the potatoes, undrained tomatoes, whole kernel corn, and lima beans.
Cover; simmer till meat is done and potatoes are tender, about 30 minutes longer.
Blend 1/4 cup cold water slowly into flour; stir into hot stew.
Cook and stir till thickened and bubbly.

Recipe Summary

Side Dish

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Rabbit Brunswick Stew Recipe