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Rabbit Stew

food.master's picture
Ingredients
  Rabbits 2 , skinned, cleaned, and cut in four pieces each
  Mild vinegar 1 1⁄2 Cup (24 tbs)
  Water 1 Cup (16 tbs)
  Onion 1 Large, quartered
  Salt 2 Teaspoon
  Pepper 1 Teaspoon
  Bay leaves 2
  Whole baby onions 2 Pound
  Olive oil 3 Tablespoon
  Tomato paste 2 Tablespoon, mixed with 1 cup red wine
  Red wine 1 Cup (16 tbs)
  Garlic clove 1 Clove (5 gm), crushed
  Bay leaf 1
  Cinnamon 1⁄8 Teaspoon
  Water 1 Cup (16 tbs) (As Required)
  Salt To Taste
  Pepper To Taste
Directions

1. Put rabbit pieces into a large bowl. Add vinegar, water, onion, salt, pepper, and bay leaves. Cover. Refrigerate 4 hours, turning occasionally. Pat dry.
2. Peel onions. Cut a small cross at the base of each (to keep onions whole during cooking).
3. Heat olive oil in a large Dutch oven and sear rabbits on all sides until reddened. Add all ingredients including onions and water to barely cover. Bring to a boil. Cover.
4. Bake at 250°F about 2 hours, or until rabbit is tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Interest: 
Everyday

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