Indiana Rabbit Stew

10
Servings
30m
Prep Time
90m
Cook Time
2h
Ready In


"We ate this dish a lot when my husband raised meat rabbits. Now that we have stopped, I use chicken in place of the rabbit because it's cheaper to purchase. This recipe is in the book "Preparing Fish and Wild Game", put out by Creative Publishing. I adapted it for how we like it."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (539.2 g)
  • Calories 424.2
  • Total Fat - 9.4 g
  • Saturated Fat - 2 g
  • Cholesterol - 147 mg
  • Sodium - 1186 mg
  • Total Carbohydrate - 39.3 g
  • Dietary Fiber - 7.4 g
  • Sugars - 7.4 g
  • Protein - 46.3 g
  • Calcium - 72 mg
  • Iron - 8.3 mg
  • Vitamin C - 27.5 mg
  • Thiamin - 0.3 mg

Step 1

In a bowl, mix the flour, salt and pepper together. Dredge the rabbit pieces through the flour.

Step 2

In a 6 quart pot, heat the oil over medium heat. Place the rabbit pieces in the oil, cooking for 8 to 10 minutes, browning the meat, turning as needed.

Step 3

Add the broth, celery, onions, and carrots. Cover and reduce the heat to low, simmering for 45 minutes to 1 hour. Stir occasionally.

Step 4

Remove the pot from the heat and remove the rabbit pieces from the pot.

Step 5

Let the meat cool slightly and de-bone, cutting into bite sized pieces.

Step 6

Return the meat to the pot.

Step 7

Add the remaining ingredients and bring to a boil.

Step 8

Reduce heat and simmer for 20 to 25 minutes, letting the stew thicken and the vegetables get tender. Stir occasionally.

Tips & Variations


No special items needed.

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