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Rabbit Stew

food.master's picture
  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

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: 
Side Dish

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5727 Calories from Fat 1268

% Daily Value*

Total Fat 142 g217.8%

Saturated Fat 34.8 g173.8%

Trans Fat 0 g

Cholesterol 3306.6 mg1102.2%

Sodium 6444.9 mg268.5%

Total Carbohydrates 98 g32.7%

Dietary Fiber 39.7 g158.8%

Sugars 36.3 g

Protein 912 g1823.2%

Vitamin A 738.7% Vitamin C 743.8%

Calcium 119.1% Iron 841.3%

*Based on a 2000 Calorie diet

Rabbit Stew Recipe