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Stewed Rabbit

American.foodie's picture
  Domestic rabbit 3 Pound
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Bacon slices 6 , cut up
  Onion 1 Large, sliced
  Carrots 2 Medium, cut crosswise into 1/2-inch slices
  Garlic 2 Clove (10 gm), crushed
  Bay leaves 1
  Water 1 1⁄4 Cup (20 tbs)
  Dry red wine 3⁄4 Cup (12 tbs)
  Packed brown sugar 1 Tablespoon
  Dried rosemary 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Cornstarch 1 Tablespoon
  Cold water 2 Tablespoon

Cut rabbit into pieces.
Mix flour, 1/2 teaspoon salt and the pepper.
Coat rabbit with flour mixture.
Fry bacon in 4-quart Dutch oven over medium heat until crisp.
Remove with slotted spoon and drain; reserve.
Pour off all but 2 tablespoons bacon fat.
Cook rabbit in bacon fat over medium heat, turning occasionally, until brown.
Add onion, carrots, garlic, reserved bacon and bay leaf.
Mix 1 1/4 cups water, the wine, brown sugar, 1/2 teaspoon salt, the rosemary and paprika; pour over rabbit.
Heat to boiling; reduce heat.
Cover and simmer until rabbit is tender, 1 to 1 1/2 hours.
Remove rabbit and vegetables; keep warm.
Mix cornstarch and 2 tablespoons cold water; stir into liquid in Dutch oven.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Pour sauce over rabbit and vegetables.

Recipe Summary

Difficulty Level: 
Side Dish

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