Stewed Rabbit Recipes

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RABBIT STEW



Rabbit Stew image

When we used to live in the boondocks of Michigan, my dad was a hunter and oh, did he hunt. Let's just say all that all that meat had to be eaten, and eaten by a very picky little girl. This was nearly the only dish made with his hunted goods that I would eat, so it's pretty good.

Provided by catercow

Categories     Stew

Time 8h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

3 -4 lbs rabbit
6 potatoes, quartered
8 carrots, sliced
1 medium onion, chopped
1 teaspoon salt
1/4 cup beef consomme
3/4 cup beef broth
3/4 teaspoon pepper
1/4 teaspoon basil
2 bay leaves
1/4 teaspoon rosemary
1/4 teaspoon thyme

Steps:

  • Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
  • Add spices to the pot.
  • Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
  • Cover and cook on low for 8 hours. Thicken gravy as desired.

Nutrition Facts : Calories 776.6, Fat 19.6, SaturatedFat 5.8, Cholesterol 194.1, Sodium 1012.4, Carbohydrate 70.5, Fiber 10.8, Sugar 9.2, Protein 77.1

HASENPFEFFER (RABBIT STEW)



Hasenpfeffer (Rabbit Stew) image

Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.

Provided by Lovesmurfs

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h

Yield 4

Number Of Ingredients 17

3 pounds rabbit meat, cleaned and cut into pieces
½ teaspoon salt
⅓ cup all-purpose flour
½ pound bacon, diced
½ cup finely chopped shallots
1 clove garlic, finely chopped
1 cup dry red wine
1 cup water
1 tablespoon chicken bouillon granules
1 tablespoon currant jelly
10 black peppercorns, crushed
1 bay leaf
¼ teaspoon dried rosemary, crushed
2 teaspoons lemon juice
3 tablespoons water
2 tablespoons all-purpose flour
⅛ teaspoon dried thyme, crushed

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
  • Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
  • Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
  • To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.

Nutrition Facts : Calories 767.3 calories, Carbohydrate 21.9 g, Cholesterol 300 mg, Fat 33.3 g, Fiber 1.3 g, Protein 79.1 g, SaturatedFat 10.8 g, Sodium 893.9 mg, Sugar 3.7 g

STEWED RABBIT



Stewed rabbit image

A rabbit recipe that needs few ingredients to become delicious. Try this tasty dish, you gonna love it... blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Rabbit, white wine, olive oil, onion HOW TO MAKE STEWED RABBIT: Season the rabbit pieces with white wine, chopped garlic, pepper, bay leaf and salt. Marinate about one hour. Put the olive oil, the onions cut into round slices and the rabbit together with the marinade in a saucepan and cook over low heat about 40 to 45 minutes. Turn off the heat and sprinkle with chopped parsley. Serve the rabbit with white rice or chips. YOU MAY ALSO LIKE: - Stewed rabbit with spices - Rabbit in the oven with lemon - Stewed rabbit with spaghetti - Rabbit rice - Roasted rabbit in the oven

Provided by Pedro Barbosa

Categories     Meat, Recipes

Time 1h40m

Yield 4

Number Of Ingredients 9

1.2 kg (2 2/3 pounds) rabbit cut into pieces
2 medium onions
4 cloves of garlic
150 ml (2/3 cup) white wine
100 ml (1/2 cup) olive oil
Pepper (to taste)
1 bay leaf
Parsley (to taste)
Salt (to taste)

Steps:

  • Season the rabbit pieces with white wine, chopped garlic, pepper, bay leaf and salt. Marinate about one hour.
  • Put the olive oil, the onions cut into round slices and the rabbit together with the marinade in a saucepan and cook over low heat about 40 to 45 minutes, stirring occasionally.
  • Turn off the heat and sprinkle with chopped parsley. Serve the rabbit with white rice or chips.

Nutrition Facts : Stewed rabbit Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 851 Total Fat 48 g(74%) Saturated Fat 10.5 g(53%) Cholesterol 246 mg(82%) Sodium 184 mg(8%) Total Carbohydrate 7 g(2%) Protein 88 g

OLD FASHION RABBIT STEW



Old Fashion Rabbit Stew image

This is a wonderful rabbit dish from my Armenian friend Dina. It is so tasty. A great dish for special company. Everyone will want this recipe. Well worth all the effort.

Provided by Baby Kato

Categories     Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 16

1 large rabbit
3 garlic cloves
1 onion
8 ounces bacon, in one piece
10 sprigs parsley
10 sprigs thyme
1 bay leaf
3 tablespoons olive oil
1 cup red wine
1 cup small onion
1 tablespoon sugar
1 tablespoon butter
12 new potatoes
fresh herb (chervil)
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Chop rabbit into 12 pieces, discard the head and feet.
  • Chop the onion and garlic finely.
  • Slice and dice the bacon.
  • Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
  • Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
  • In the same pan, fry garlic, onion and the bouquet garni.
  • Add the bacon and allow to color lightly.
  • Pour off excess fat.
  • Return rabbit to pan and deglaze with the red wine.
  • Add 3 cups water, cover and cook for 1 hour 45 minutes.
  • Peel small onions and remove root ends.
  • Rinse well.
  • Cook the onions in water to cover, add sugar, butter, salt and pepper.
  • Cook until all water has evaporated and the sauce is caramelized.
  • (20 min) Peel and cut potatoes into narrow rectangles.
  • Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
  • Cook covered until tender.
  • Serve stew with caramelized onions and garnish with chopped chervil.

SLOW-COOKED RABBIT STEW



Slow-cooked rabbit stew image

This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole

Provided by Good Food team

Categories     Dinner, Main course

Time 2h35m

Yield Serves 4

Number Of Ingredients 16

140g prune
50ml brandy
50g soft brown sugar
2 rabbits, jointed
plain flour, for dusting
1 tbsp vegetable oil
3 rashers smoked streaky bacon, sliced into thin strips
2 carrots, chopped
1 onion, chopped
2 celery sticks, chopped
1 garlic clove, crushed
2 thyme sprigs
1 bay leaf
150ml red wine, the best you can afford
250ml chicken stock
chopped parsley and wild rice, to serve

Steps:

  • Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
  • Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
  • Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.

Nutrition Facts : Calories 607 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 61 grams protein, Sodium 1.12 milligram of sodium

STEWED RABBIT



Stewed Rabbit image

This is the recipe I use when I find these little varmints in my vegetable garden. I found this recipe in a cookbook years ago and have adjusted it over the years to fit my taste.

Provided by Sgt. Pepper

Categories     Stew

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 12

1 -3 lb rabbit
2 tablespoons olive oil
2 tablespoons butter
1 onion (chopped)
2 celery ribs (chopped)
1 small green bell pepper (chopped)
1 garlic clove (minced)
1 (8 ounce) can tomato sauce
1 (8 ounce) can tomatoes (peeled & chopped)
1/4 teaspoon rosemary
1 cup dry white wine
salt & pepper

Steps:

  • Shoot the little critter.
  • Clean and cut into serving size pieces.
  • In a Dutch oven or frying pan heat the oil and butter.
  • Brown rabbit adding salt and pepper on all sides.
  • Remove rabbit and set aside.
  • Brown onion, green pepper, and celery and Garlic.
  • Salt and pepper lightly.
  • Add tomato sauce, tomatoes, rosemary, and wine.
  • Cook slowly for 30 minutes, uncovered.
  • Return rabbit to sauce.
  • Cover and cook about 45 minutes or until rabbit is tender.

Nutrition Facts : Calories 361.4, Fat 19.1, SaturatedFat 6.5, Cholesterol 79.9, Sodium 410.3, Carbohydrate 12.5, Fiber 2.6, Sugar 6.5, Protein 24.7

STEWED RABBIT AND BISCUITS



Stewed Rabbit and Biscuits image

Provided by Scott Conant

Categories     main-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 23

1/2 pound plus 1 ounce cold small-cubed butter
4 ounces sugar
1/8 cup plus 1/2 teaspoon baking powder
1/2 tablespoon salt
1 1/2 pounds plus 1 1/2 ounces all-purpose flour
1/2 cup fresh tarragon leaves, chopped
1/2 teaspoon freshly ground black pepper
1 1/8 cup buttermilk
3 eggs
2 whole rabbits (2 1/2 to 3 pounds each)
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
2 tablespoons olive oil
2 shallots, cut into medium dice
10 baby carrots, halved
2 large sprigs rosemary
1/2 head spring garlic
Crushed red pepper
1 1/2 quarts chicken stock, hot
1 cup white wine
8 morels (or other seasonal mushrooms), quartered
1/2 cups fresh peas
2 sprigs fresh tarragon, leaves chopped

Steps:

  • For the biscuits: Combine the butter, sugar, baking powder and salt in an electric stand mixer. Use the paddle attachment and mix until the butter is pea size. Next, add the flour, tarragon and pepper. Then, add the buttermilk and eggs. Mix until incorporated.
  • For the rabbit: Preheat the oven to 350 degrees F. Cut the rabbit into eighths (save the extra bones and trimmings to fortify stock). Dredge the pieces in flour and sprinkle with salt and pepper.
  • In large saute pan or small rondeau, heat the olive oil. Sear the rabbit over medium-high heat. Remove when golden brown, 3 to 4 minutes and reserve. Discard the oil and turn the heat down to medium-low.
  • Saute the shallots until blonde, 4 to 5 minutes. Add the carrots, rosemary, spring garlic, pinch of crushed red pepper and pinch of salt. Saute until soft, 3 to 5 minutes. Add the rabbit, allow to cook for 2 minutes. Next, add the hot stock, white wine and morels, and bring the liquid to a simmer. Simmer for about 4 minutes.
  • Top with the biscuit mixture in small dollops. Then add peas. Bake until the biscuits are golden, the filling is bubbling and the rabbit is tender, 30 to 35 minutes.
  • Top with the tarragon and serve.

RABBIT STEW



Rabbit Stew image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h40m

Yield 6 servings

Number Of Ingredients 14

3 pounds rabbit, cut into stew-sized pieces
1 1/2 cups all-purpose flour
1/4 cup grapeseed oil
3 tablespoons butter
1 cup celery, diced
2 cups diced carrots
2 onions, finely diced
Salt
Freshly ground black pepper
3 bay leaves
6 cups water
4 cups red wine
4 medium-sized potatoes, diced
1/2 cup sliced sauteed mushrooms

Steps:

  • Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours. Add the potatoes 45 minutes into the stewing process. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour. Stir the flour mixture into the pot as a thickener. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.

BEST RABBIT STEW



Best Rabbit Stew image

Make and share this Best Rabbit Stew recipe from Food.com.

Provided by Doreen Randal

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

1 rabbit, cut into serving size pieces
8 ounces bacon, cut into strips
2 medium onions, thinly sliced
1 garlic clove, finely chopped
3 large carrots, peeled and thinly sliced
16 fluid ounces dry red wine
3 teaspoons vegetable oil
1 teaspoon salt
6 black peppercorns
2 sprigs parsley
2 garlic cloves, crushed
1 bay leaf
1/2 teaspoon dried thyme

Steps:

  • In a large shallow bowl, combine all the marinade ingredients together and stir to mix well.
  • Add rabbit pieces and baste them thoroughly.
  • Cover the dish and leave to marinate over-night or at least 12 hours.
  • Remove the rabbit from the marinade and dry on kitchen paper.
  • Strain the marinade into a jug and reserve. Preheat oven to 350°F.
  • In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp.
  • Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5 - 6 minutes, or until lightly colored red.
  • Add the rabbit pieces and turn frequently to brown them evenly and quickly.
  • Add the reserved marinade to the casserole and bring to the boil.
  • Remove casserole from the heat, add the bacon pieces and place in the oven.
  • Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.

Nutrition Facts : Calories 438.8, Fat 29.1, SaturatedFat 9, Cholesterol 38.6, Sodium 1098.1, Carbohydrate 15.1, Fiber 2.4, Sugar 5.6, Protein 7.8

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